Eating Seasonally in Spring: 13 Vegan and Gluten Free Recipes

If you are a gardener, Spring is a really exciting season. As we crawl out of the dreary winter months, it’s a time to start planting and even harvesting cool weather crops. Even if you don’t garden, it’s a great time to find really amazing local produce.

There are many reasons to eat seasonally. A huge benefit to eating produce that is in season is that your food doesn’t have to travel as far to get to you. It is a great way to support your local economy and your local farmers. Where I live, the climate is cold in the winter. So, when Springtime rolls around I COULD get warm season crops from the supermarket. These are available but they would have travelled hundreds of miles to get to me. As an alternative, I could get seasonal veggies that were grown within 10 miles of my house. These means my food won’t require as much travel or as many resources to get to me.

Seasonal produce is fresher. The nutritional value of vegetables is at a peak after harvest. The closer to harvest time you get it, the more delicious and nutritious your food is. The taste of winter tomato from the supermarket just can’t compete with a locally grown tomato harvested at its peak in late summer.

Springtime is a great time to get cool season crops. The greens available now are amazing! Focus on spinach, kale, chard and salad greens. Asparagus is in peak season in April and May and strawberries are starting to show up. Things will vary slightly depending upon where you live, but you can expect to find broccoli, carrots, fresh herbs, peas and mushrooms in the Spring months.

This list includes some of my favorite recipes that focus on seasonal eating in Springtime.

Instant Pot Asparagus Soup

This Vegan Instant Pot Asparagus Soup from Piping Pot Curry is easy to make. Since Asparagus is in peak season in the Spring, it is the perfect time to make a batch of soup as we cruise into warmer months. It is creamy and full of flavor and can be ready to eat in less than 30 minutes!

15 Minute Cauliflower Rice With Asparagus

Okay, I realize I’m starting this list off with a lot of asparagus. If you like asparagus, now is the time to eat it! Spring really is the best season for it. This Cauliflower Rice with Asparagus from Debra Klein is a delicious, quick and easy side dish.

Indian Kale Rice

This Indian Kale Rice from Simple Fresh n Yum is an easy, healthy, and truly delicious way to incorporate kale in everyday cooking. This Kale rice is loaded with the goodness of vegetables and greens and is ready in under 30 minutes which makes it a perfect recipe for weeknights or lunchboxes.

Spinach Artichoke Dip

If your garden looks anything like mine right now, you have more spinach than you know what to do with. This Vegan Spinach Artichoke Dip from A Sweet Alternative is a great way to use it. This mouth watering spinach dip is vegan, gluten free, and made with simple ingredients. Serve it warm with your favorite gluten free crackers or fresh raw veggies.

Oven Roasted Carrots with Onion and Thyme

These Oven Roasted Carrots with Onions and Thyme from Marathons and Motivation are a simple, yet elegant side dish. A savory blend of olive oil, salt, pepper and thyme are tossed with fresh carrots. Then, the carrots are drizzled with vegetable bouillon broth and roasted in the oven until tender.

Mediterranean Lentil Soup with Swiss Chard

This Mediterranean Lentil Soup with Swiss Chard from A Pinch of Adventure is the perfect spring soup full of lemony flavor! Swiss chard is a cool weather green that is easy to grow and can be found in abundance in stores and farmers’ markets during spring months.

Spring Vegan Pasta with Asparagus, Lemon, Mushrooms and Peas

This Spring Vegan Pasta from Jules Buono has all the freshest flavors and smells to give you that Spring feel. Because it tastes great both warm and cold, it makes a great party, barbecue or picnic dish.

Kale and Sweet Potato Vegan Power Bowl

This Kale and Sweet Potato Vegan Power Bowl from Kelly Stilwell is full of cool season Spring vegetables that are at their peak right now! This bowl is delicious, nutritious, filling and full of flavor.

Spring Turnip Green and Berry Salad

This Turnip Green and Berry Salad from Chickpea and Herb uses produce you can pluck right out of your springtime garden. Turnip greens are tender and mild and mixed beautifully with sweet spring berries.

Shaved Asparagus Salad with Pesto

This Shaved Asparagus Salad from Alternative Dish combines two of my favorite things: asparagus and vegan pesto! Packed full of fresh basil, radishes, asparagus and lemon, this salad screams spring. 

Kale Pineapple Smoothie

If you know me, you know that I love green smoothies. As soon as the weather starts to warm in the spring, they are my go-to breakfast. Smoothies are a great way to pack a bunch of healthy greens into your diet. This Kale Pineapple Smoothie from Nourish Plate does just that. It is an excellent way to turn those greens in your garden into a delicious and nutritious drink or meal.

Easy Carrot Ginger Soup

This Carrot Ginger Soup from Dassana’s Veg Recipes is a comforting soup made with carrots and spiced with ginger. Carrots are at their peak in both the summer and fall. A warming soup is the perfect meal when the weather is still cool but we are transitioning into summer months.

Vegan Carrot Cake

Speaking of carrots, eating seasonally definitely does not mean avoiding dessert. This Vegan Carrot Cake from Rhian is super moist, fluffy and perfectly fragrant. It’s covered in a tangy cream cheese frosting, easy to make in one bowl and gluten-free. Plus it’s refined sugar free and healthier than the traditional version!