This article was written by The Zillennial Zine’s spring editorial intern Henry Ryeder. Find him on Instagram at @henryryeder. If you would like to share an article with The Zillennial, send us an email at thezillennialzine@gmail.com.
Spring is in the air, and despite what many an Accuweather forecast will tell you, the vernal sun is on its way. Despite the nagging brushes of frost and deluge of nor’easters, we’ve reached that glorious annual moment of trepidatious optimism: I can…go outside?
And with a new season come new bounties of fruits and vegetables. If you’re like me, you’ll disparage the lofty visions of summer barbecues, seeking to relish in this transitional post-winter haze as long as possible. Cooking is one of the best methods for practicing not only mindfulness, but connection to the earth. Whereas resources can feel disdainfully detached from their source in most of our daily lives, cooking puts that divide front and center. What is in season? What can I cook that’s not just good for me, but good for the planet? Will it taste good? Fret no longer, fellow Spring travelers. Here are my favorite Spring Vegan Dinner Recipes, as well as some treats…
1. Asparagus & lemon spaghetti with peas
This fantastic dish combines the citrus-infused flavors of spring with hearty pasta and greens.
Make sure to use whole-grain pasta as this will add minerals and fiber to your meal.
Boil the spaghetti for 10 – 12 minutes until al dente adding in the asparagus for the last three minutes. Then add leeks and chili to a non-stick frying pan or Dutch oven. Cook for about 5 minutes, then stir in the garlic, peas and lemon zest and juice. Cook until the garlic is slightly browned, then add some of the boiled pasta water into the dish and cook for an additional few minutes.
Henry’s Note: This recipe is courtesy of BBC’s Good Food. Make sure you don’t cook the pasta too long, as you’ll want the firm texture to counteract all the wonderful softness of the ingredients in the pan.
2. Lentil Salad with Fresh Herbs
Lentil is one of the greatest foods for us feral Spring creatures. Containing an abundance of protein, lentil’s trademark dark taste can liven up many a dish. Drag it through the garden, and you’ve got yourself a Springtime winner.
Fill a medium saucepan with water, gently salting and peppering as it boils. Add bayleaf and lentils. Let this simmer for 20 to 25 minutes (al dente), then drain lentils in a colander.
In a pan or Dutch oven, cook shallots and garlic for a few minutes, allowing for shallots to brown. Add pine nuts, cook for a few minutes and then add lemon zest, chili flakes, and flaky salt, tossing to make sure it combines.
Chop the herbs you have at your disposal, then combine into the pan along with the lentils. Add vinegar, stirring as you do so.
Henry’s Note: This recipe is courtesy of Rainbow Plant Life. While it’s a wonderful dish, don’t get too bogged down in the steps. This distilled version of the process should guide you.
3. Gluten-Free Cream of Mushroom Soup
While cream of mushroom soup might be an acquired taste, rest assured that this vegan take certainly isn’t. This is a fantastic recipe that tastes good and feels good.
Heat oil in a pot, add shallots and celery and cook for a few minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic, cooking until mushrooms are soft. Stir in potatoes and thyme, add broth and water. Bring to a boil then let simmer for 20 minutes.
Chop the remaining 2 cups of mushrooms and heat in a pan. Cook for a few minutes, then add walnuts and salt for about one minute.
Blend the pot mixture in a blender or processor (what I used.) Top the soup with the walnut-mushroom mixture and chives.
Henry’s Note: This dish is courtesy of Eating Well. It changed my mind on cream of mushroom, and doesn’t even have any cream!
4. Creamy Vegan Mango Lassi
What’s a springtime meal without a refreshing beverage? This simplified Mango Lassi recipe is easy, vegan, and dairy-free.
When available, freeze the mango chunks you’ve cut. It tastes delicious this way.
Place frozen mango chunks, coconut milk, and honey into blender. Pureé until decently liquid but still thick.
Henry’s Note: This recipe is courtesy of Minimalist Baker. While it’s incredibly fast and easy, I recommend adding a dash of cardamom to the mixture to give it a distinct Chai-like taste. Call me blasphemous!
5. Vegan No-Bake Cookies
And what’s a complete meal without dessert? This no-bake cookie recipe is a delicious hit at parties.
Add sugar, cocoa, vegan butter, and milk to a medium pot over low heat. Stir with a wooden spoon until the butter melts and mixture is dark brown. Bring to a boil then let simmer for 1 minute (exactly!) Then keep stirring. Add peanut butter and vanilla, stirring constantly, then pour in the oats. When the mixture has become a gooey, oat-infused delight, begin scooping 2 tablespoons of the “dough” at a time onto wax parchment paper. Let cool for 20-30 minutes.
Henry’s Note: This recipe is courtesy of Nora Cooks. All I’ll say is that this is the easiest cookie recipe I’ve ever encountered, not to mention one of the healthiest I’ve tried. Chalk full of protein and nutrients, it’s one of those rare desserts that makes you feel good after eating.
Do you have any favorite spring vegan dinner recipes? Leave a comment below!
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