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spring

In this collection, you will find all of my best vegan recipes for the spring.

There are simple dinnes like vegan pasta with rose sauce, vegan spinach artichoke pizza, or green goddess bowls. For spring entertaining and get togethers, check out my spring lemon pasta salad, this bright green edamame dip or my dill pickle salad. Craving something sweet? This rhubarb mango crumble will hit the spot.

For even more seasonal vegan recipes, The First Mess Cookbook has plenty of inspiration.

An overhead shot shows grilled eggplant slices brushed with barbecue sauce on an oval platter. The slices are garnished with chopped herbs.

Tender Grilled Eggplant Slices with Barbecue Sauce

A head-on shot in direct sunlight shows a strawberry lemonade smoothie garnished with a whole strawberry and a little lemon slice.

Vegan Strawberry Lemonade Smoothie

An overhead shows a plated strawberry salad with torn butter lettuce, chopped pistachios, diced avocado, mint leaves, and lemony mint poppy seed dressing. Wooden salad tongs are sticking out of the salad.

Summer Fresh Strawberry Salad with Mint Poppy Seed Dressing

An overhead shot shows a french lentil salad with thinly sliced fennel and red onion, sautéed asparagus, orange supremes, chopped parsley and walnuts. Tongs are sticking out of the serving bowl.

Spring French Lentil Salad with Asparagus, Fennel & Orange

An overhead shot shows a bowl of creamy and crunchy dill pickle broccoli slaw with cabbage, broccoli, dill pickles, fresh dill, and a creamy dill pickle dressing. Wooden tongs are sticking out of the bowl.

Crunchy & Creamy Dill Pickle Broccoli Slaw

An overhead shot shows an individual bowl serving of veggie-filled vegan Gochujang noodles. A fork is sticking out of the noodles.

Quick Vegan Noodle Stir Fry with Gochujang Sauce

An overhead shot shows a glass of chocolate fiber fantasy smoothie with almond butter swirls and cacao nibs on top. Dried prunes are seen nearby.

Vegan Chocolate Fantasy Smoothie with Prunes & Flax

An up close, overhead shot shows a platter of roasted green beans and potatoes dressed with a lemony pesto sauce. The veggies are garnished with fresh basil and toasted pine nuts.

Fresh Green Beans & Baby Potatoes with Pesto

An overhead shot shows an individual serving of a chopped kale cabbage salad with chickpeas, avocado, pickled red onion, and sweet mustard dressing. A fork is sticking out of the bowl.

Chopped Kale Cabbage Salad with Sweet Mustard Dressing, Chickpeas & Avocado

An overhead shot shows a shredded snap pea salad with chopped radishes, mint, toasted almonds, and a lemon dressing. A brass ladle serving spoon is sticking out of the salad.

Fresh Shredded Snap Pea Salad with Lemon & Mint

An overhead shot shows one-pot rice and veggies with chickpeas and a drizzle of creamy dilly tahini sauce on top. The dish is garnished with fresh dill, chili crisp and sesame seeds. A serving spoon is sticking out of the pot.

One-Pot Rice and Veggies with Chickpeas & Dilly Tahini

An overhead shot shows a creamy vegan gnocchi skillet with lentils, peas, and broccoli rabe. The dish is garnished with fresh basil and Aleppo chili flakes. A wooden serving spoon sticks out of the pot.

Creamy Vegan Gnocchi Skillet with Pesto, Lentils & Broccoli Rabe

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About Laura Wright

I'm a vegan cookbook author, recipe developer, and I've been a food blogger for over 10 years. Here, you'll find seasonal vegan recipes, wholesome meals, and plenty of feel-good inspiration for a compassionate lifestyle. My hope is to always inspire and encourage anyone, at any level, to try plant-based cooking at home.

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