Going vegan doesn’t have to be hard. And with Spring upon us, you probably want to have some new recipes in your book without “soup” in the title!
Spring is the season for hearty dishes and refreshing desserts to cool you down after a long day in the sun. Thankfully, you won’t need to skip any barbecues or dinner parties because of dietary restrictions this year.
If you’re still new to plant-based cooking, read our post for 8 tips to getting started with vegan cooking on a budget. No matter your skill level, however, Wholesome Culture is here with four Spring vegan recipes guaranteed to treat everyone… even your most carnivorous friends.
It may seem like cheating to start a list of vegan recipes with a meat-replacement dish, but this burger is different: it’s better than actual beef.
Beef burgers are fatty and hold flavor well, but that means most people don’t properly season them. With this easy recipe, you’ll be ready to impress any grill-master.
Ingredients (per patty)
- Beyond or Impossible Meat Patty (bean patties work, but we recommend faux meat for this dish)
- ¼ tsp salt
- ¼ tsp lemon pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp ground coffee
- Ciabatta buns
- Any other fixins’ you like on your burgers!
- Preheat grill or pan (pan requires a tablespoon olive oil) to med-high heat
- Mix dry ingredients in bowl
- Pour dry ingredients onto both sides of the patties and press with your hands
- Plop the patties on the grill or pan and cook until there’s a nice sear on both sides (usually 5 – 6 minutes)
- Pro tip: squish the patties flatter than they come in the package for a wider burger that’s more evenly cooked
- Remove from heat and let rest for 1 tortuous minute
- Assemble burger and enjoy!
- Optional: spread ciabatta buns with olive oil and toast on the same grill or pan you cooked the patties on
Maybe you’ve gone to the beach or the park for a day in the sun with your friends and are craving something sweet. Traditional deserts like cookies and cakes are too heavy and will leave you with a dry mouth, but regular ice cream is made with dairy.
Enter: The Watermelon Cake.
A watermelon cake is sweet enough to satisfy your cravings without compromising your diet and is more refreshing than a popsicle. Even your non-vegan friends will steal this recipe from you!
- 1 seedless watermelon
- 1 pint of non-dairy strawberry yogurt (we prefer Forager Project’s Cashew Yogurt)
- 1 cup strawberries
- 1 cup kiwis
- ½ cup blueberries
- Lay the watermelon onto its side and cut it into big slices like you would a zucchini
- Remove the outer edge (green part) with a serrated knife
- On a serving plate, lay a large slice down and cover the top with yogurt
- Stack another slice on top and repeat this process until you’ve reached the height you like (3 – 4 stacks are enough, usually)
- Spread yogurt around the side with a butter knife or frosting knife
- Cut strawberries and kiwis into slices
- Lay them in an alternating pattern in a circle around the top of the cake
- Line the outer edge with blueberries
- Optional: stick blueberries and/or extra strawberry slices into the side for added pop
- Chill until ready to serve!
If you are still in the mood for cookies, however, check out our plant-based Funfetti Sugar Cookies!
Creamy Mushroom Pasta
Spring isn’t just about outdoor hangouts and sunny weather. It’s also when people emerge from their winter cocoons to meet up with friends for dinner parties.
And there’s always one thing that everyone loves, no matter the season: a good pasta.
- 1 lb mushrooms (any kind of mushrooms work, but we prefer sliced baby bellas)
- ¾ cup non-dairy heavy whipping cream
- ½ cup vegetable broth
- 1 box angel hair pasta
- 1 tbs olive oil
- 1 tbs minced garlic
- A generous dash of white wine (Chardonnay and Sauvignon Blanc work best)
- ½ of a lemon
- 1 tbs salt
- 1 tbs black pepper
- 2 tbs oregano
- Handful of parsley for garnish
- Heat olive oil in large saucepan and boil 4 quarts of water in a pasta pot
- Pro tip: add A LOT of salt to your boiling water, enough for it to taste like sea water and look cloudy. Most of it will not go into the pasta so don’t worry about the added sodium
- Toss mushrooms and minced garlic into pan
- Wait 3 – 4 minutes for the mushrooms to release their moisture, then add salt
- Deglaze the pan with a pour of wine (it will steam!) and simmer until it’s nearly gone
- Add broth, cream, and dry ingredients and simmer for 2 minutes while stirring
- Boil the pasta noodles for time recommended on package
- Before straining, pour a spoonful of pasta water into sauce
- Strain and toss the noodles in the sauce, continue simmering and stirring for 1 minute
- Rest for 2 minutes
- Squeeze lemon on top and garnish with parsley (basil works as well)
- Enjoy with your wine!
Orange Creamsicle Smoothie
What would warm weather be without a refreshing drink?
Our final recipe comes from The Wholesome Culture Cookbook and makes for the best quick breakfast, post-workout drink, or just something to enjoy by the pool! Orange Creamsicle is a delightful combination of sweet and citrus that will leave you ready to tackle whatever comes next.
Smoothies are something of a Wholesome Culture specialty, but this is one of our favorites.
- ¾ cup high pulp orange juice
- ½ cup frozen mango cubes 1 frozen banana
- 5 oz container (equivalent to 2/3 cups) of vanilla or plain vegan yogurt
- ½ tsp vanilla extract
- Add orange juice, frozen mango, banana, yogurt and vanilla to blender
- Blend until smooth
- Pour in your cup and enjoy!
Spring is a great time to start to experiment with new and delicious recipes! For more tasty plant-based recipes, check out our cookbook and meal plan, Go Plant-Based: Your 7-Day Kickstart Meal Plan!