7 Seasonal Recipes and Veggie Recommendations to Try This Spring

Longer days, slightly warmer weather, and more sunshine are arguably some of the best things about spring. But it’s also a season of new beginnings. Many animals, like wolves, bears, deer, and foxes, have their babies during this time of year, and after a long winter, many new plants start to sprout up from the ground. The first sight of daffodils, for example, is considered by many to be a sign that spring is on the way.

But many delicious vegetables also hit their prime during this season. From asparagus to beets, here are some of the best spring veggies to pile on your plate over the next few months. And if you need cooking inspiration, we’ve included some tasty recipe ideas, too.

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What’s in season?

If you’re looking to eat with the seasons, reach for these seven vegetables this spring. 

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1 Asparagus

The best time to plant asparagus is a few weeks before the last frost of winter. And, remember, if you’re trying to grow them from home, it’ll take a while before they’re ready for harvest. In fact, it’s not until the spring of the third year after planting that this perennial vegetable is ready for its first harvest. But whether you grow them yourself or grab them from the farmers’ market, asparagus is packed with nutrients, including fiber, vitamin C, and iron.

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2 Carrots

The seeds of carrots are usually sewn in spring, but they harvest pretty much all year round. That said, they are their best in cool temperatures, which is why they’re considered a great spring vegetable. Carrots are a good source of vitamin A, in particular, as well as other nutrients like fiber, potassium, and vitamin K.

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3 Kale

Again, kale can be harvested for most of the year, but one of the best times to pick this leafy cruciferous vegetable from the ground is in late spring. Kale is known for being very nutrient-rich (it’s high in vitamins like vitamin C, K, B6, and A) and it’s also a great source of antioxidants, too.

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4 Lettuce

When you harvest lettuce depends on when the seeds were sewn. If they were sewn in the winter, then this means the leafy annual plant will be ready for picking in spring. Lettuce is an extremely refreshing choice of salad vegetable, and it’s a source of nutrients like potassium, vitamin C, and folate.

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5 Arugula

Arugula is prime for harvest when the weather is cool, which makes it a great vegetable for spring. It doesn’t take long to sprout, so it can be planted in early spring and be ready for a late spring harvest. Just like lettuce, arugula is a great choice of salad vegetable, and it’s particularly high in fiber. 

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6 Beets

Again, beetroot does best in cool weather. So this means it can be grown and harvested in either fall or spring. A root vegetable, beets thrive in salads or in heartier dishes, like stews. They’re a good source of folate, as well as manganese, fiber, potassium, and copper.

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7 Spinach

Spinach is another cool season crop—if you plant spinach in the middle of spring, it’ll be ready for harvest by the end of the season or the beginning of summer. It’s an extremely versatile vegetable and can be eaten fresh, but it also tastes great when it’s steamed or sautéed and seasoned. Spinach is packed with iron, and it’s also a good source of vitamin C, vitamin B6, and magnesium.

How to cook with spring vegetables: 7 vegan recipe ideas

Once you’ve harvested your veggies or bought them from your local farmer’s market or grocery store, it’s time to eat. If you’re looking for some of the best ways to cook or prepare them, then you’ve come to the right place. Here are some of our favorite vegan, vegetable-forward recipes, all of which are perfect for springtime.

Linda Soper-Kolton

1 Vegan Avocado, White Bean, and Arugula Wraps With Crispy Shiitake Mushrooms

Creamy, nourishing avocado is the perfect base for these tasty, nutritious wraps, which are packed with white beans, crispy mushrooms, tangy sun-dried tomatoes, and peppery arugula. It’s the ultimate lunchtime treat—we guarantee you’ll want to make it on repeat all through spring.
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Frugal Vegan

2 Roasted Potato Zucchini Pizza

There are no rules that say pizza always has to be loaded with cheese and tomato. In fact, sometimes, we have to admit that it’s even better without it. This simple, refreshing, nutritious recipe is the perfect example of a delicious cheese-free pizza. Instead, all of the goodness comes from the thinly sliced potatoes, zucchini, and fresh arugula.
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Hannah Kaminsky

3Easy Vegan Kale Caesar Salad

Caesar salads are usually served with chicken and egg yolks, but you won’t miss either in this nourishing vegan version of the iconic lunchtime dish. It features nutritious kale, crunchy sourdough croutons, and a super creamy homemade dressing.
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Jackie Sobon

4 Vegan Spring Vegetable Panzanella

This Italian salad is a true celebration of spring. Made with asparagus, sugar snap peas, avocado, spinach, and arugula, it’s bright, nourishing, packed with flavor, and it’s refreshing, too. It’s best enjoyed on a pleasantly warm day with a cool glass of lemonade.
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Linda Soper-Kolton and Sara Boan

5 Fluffy Vegan Sausage Quiche With Spinach and Asparagus

Quiche doesn’t need to be made with eggs. In fact, it’s just as delicious (if not more so) when it’s made with tofu and cashew nuts. It’s a great dish for a spring brunch, especially when served with garlicky baby potatoes and plenty of salad.
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Carina Skrobecki Photography

6 Healthy Vegan Carrot Noodle Pad Thai

Swap regular noodles for carrot noodles in this simple, vegetable-centric dish. The star of the show, however, is the rich, creamy, almond butter sauce. Serve with tofu or vegan chicken for a pop of protein.
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7 Vegan Pink Beet Hummus

We love the color of this vibrant beet dip, which is perfect for combining with carrot sticks, pita bread, or breadsticks. It’s super easy to make, too, and will have you questioning whether you really need to keep buying the plain old beige version from the store.
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