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10 of Our Favorite Spring Recipes

Isn’t it funny how once the weather turns nice your soup cravings instantly vanish? Okay, maybe they don’t disappear entirely. But comfort foods definitely take a back seat to fresh, crisp vegetables this time of year. I genuinely love perusing the produce section for the brightest, most beautiful spring veggies I can get my hands on. Asparagus, peas, radishes, corn, and leeks – I’ll take ‘em all!

Here are ten of our favorite vegan and vegetarian spring recipes to get you ready for warmer weather.

Potluck Mediterranean Couscous Salad

This Potluck Mediterranean Couscous Salad is brimming with fresh veggies and herbs, while chickpeas and couscous add substance. It’s a real crowd pleaser!

Charred Brussels Sprout Salad with Miso Mustard Dressing

Charred Brussels Sprout Salad with Miso Mustard Dressing

This salad features thinly sliced Brussels sprouts, which I roasted until caramelized and crispy on the edges to really elevate the flavor. Dressed with zippy miso mustard dressing, you won’t put your fork down until the very last bite.

vegan greek salad wrap

Vegan Greek Salad Wrap

This Vegan Greek Salad Wrap is so simple, yet packed with flavor. Hummus, cucumber, tomato, pepperoncini, kalamata olives, and fresh spinach make for a delicious work or vegan school lunch.

Olive and Artichoke Pasta Salad

Olive and Artichoke Pasta Salad

This Olive and Artichoke Pasta Salad recipe is super simple to throw together with pantry staples and veggies fresh from your garden. Toss it all together with a simple balsamic dressing and you’ve got a potluck recipe that everyone will enjoy.

Spring Vegetable Stir-Fry

Spring Vegetable Stir-Fry

Isn’t it funny how once the weather turns nice your soup cravings instantly vanish? Okay, maybe they don’t disappear entirely. But comfort foods definitely take a back seat to fresh, crisp vegetables this time of year. I genuinely love perusing the produce section for the brightest, most beautiful spring veggies I can get my hands on.

coconut curry lettuce wraps

Coconut Curry Cauliflower Lettuce Wraps

These Coconut Curry Cauliflower Lettuce Wraps are perfect for hot summer nights when you’re craving curry but don’t want to fill up on rice. Topped with non-dairy yogurt, cilantro, and Dang Coconut Chips, these lettuce wraps are bursting with fun flavor and texture.

blueberry mint smoothie bowl

Blueberry Mint Smoothie Bowl

This Blueberry Mint Smoothie Bowl is cool, refreshing, and perfect for beating the summer heat. It makes a healthy breakfast, snack, or even dessert!

easy vegan pasta primavera

Easy Vegan Pasta Primavera

You can adapt this Easy Vegan Pasta Primavera recipe to whatever pasta and veggies you already have at home, making it a great clean-out-the-fridge meal!

Mango Coconut Breakfast Parfait

Enjoy a decadent brunch at home with our Mango Coconut Breakfast Parfait. It’s layered with coconut yogurt, frozen mango, and homemade granola!

spring flatbread

Spring Flatbread with Asparagus, Peas, and Herbs

This fresh and fun Spring Flatbread with Asparagus, Peas, and Herbs takes full advantage of seasonal produce. Be generous with the herbs – they really make the flavors pop!

The post 10 of Our Favorite Spring Recipes appeared first on Well Vegan.

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Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)

Try Shahi Tukda – a royal dessert that is easy to whip up! Baked buttered slices of bread soaked in cardamom-scented syrup and topped with vegan cashew saffron Rabri custard.

a plate of vegan toast soaked with syrup and covered with custard

Shahi Tudka – I think of this as a Royal French toast. But it’s actually more of a dessert than a breakfast food. It’s a sweet Mughlai dessert often made by frying bread in ghee (clarified butter) or oil, then soaked in a cardamon scented sugar syrup then topped with Indian Rabri. The Rabri which is a saffron scented thickened milk pudding can be made thick or thin and the bread soaked in it completely or served with the Rabri topping.

In this Vegan version and my lighter take of shahi tukda, I bake the bread. Baking toasts the bread evenly. You can use a toaster too, but the bread doesn’t toast evenly or fry out enough and can get soggy quickly that way. I make a thick custard like Rabri with all the same delicious flavors and assemble and serve.

three plates with toast bread soaked in syrup and topped with custard

I bake the sliced bread instead of frying, and then coat it in some sugar syrup and top it with a delicious vegan rabri. Oooh, la la!

Despite the sugar syrup, it’s not a cloyingly sweet dessert as Indian mithai tend to be. It’s creamy and delicious with the crisp toast lightening it up.

This is a great dessert to serve during Ramadan. Its easy delicious and festive.
Don’t have saffron? Use cardamom instead or use other flavors like rose or vanilla.

sliced Shahi Tukda brushed with cardamom syrup and topped with custard and sprinkled with pistachio

More recipes using saffron:

  • Saffron Pistachio Milk Shake
  • Kesar Peda
  • Kesar Kulfi
  • Vegan Kesar Burfi

More Indian desserts

  • Almond Burfi
  • Malai Ladoo
  • Gulab Jamun

Continue reading: Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)

The post Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard) appeared first on Vegan Richa.

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