7 Best Vegan Spring Recipes For Your Kids

7 Best Vegan Spring Recipes For Your Kids

7 Best Vegan Spring Recipes For Your Kids

Friends, spring is just around the corner! Fresh asparagus, peas, cabbage, mushrooms, collard greens, kale, spinach, and other produce are now in season. We've gathered our favorite springtime vegan spring recipes, including dips, soups & salads, main dishes, desserts, and more, to celebrate the season.

Lemon And Herb White Bean Dip

1. Lemon And Herb White Bean Dip

A white bean dip that is lemony, zingy, and herbaceous! In just 10 minutes, you can create a protein- and fibre-rich dip or snack with only 7 healthy ingredients. The perfect dip for spring (or anytime!).

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 5


  • White beans: 15-oz
  • Tahini: ¼ cup
  • Lemon zest: 1-2 teaspoons
  • Lemon juice: 3-4 tablespoons
  • Sea salt: ½ teaspoon
  • Garlic, pressed or minced: 4 cloves
  • Extra virgin olive oil: 1 tablespoon
  • Fresh dill: ¼ cup


  1. Add the drained, rinsed white beans, tahini, lemon zest, lemon juice (beginning with less of each), salt, garlic, and olive oil to a food processor (or high-speed blender) (reserve herbs for later). About one minute, blend until creamy, scraping down the sides as necessary. Blend for a shorter time if you desire a more textural finish. Blend for longer if you prefer a silky smooth dip.
  2. To blend, add the chopped dill (or other herbs).
  3. Taste the dish and make any necessary flavour adjustments, such as adding more garlic for zing, lemon zest or juice for brightness or acidity, salt to taste, olive oil for creaminess or floral notes, more dill for more herbal notes, or tahini for nuttiness.
  4. Since we prefer intense flavours, we added more lemon zest, juice, and salt. Enjoy immediately or chill in the refrigerator to allow the dip to thicken.
  5. For serving, there is an option to add extra drizzles of olive oil, lemon zest, and fresh dill. Serve alongside your preferred vegetables, flatbread, chips, crackers, or pita bread. For up to 4-5 days, covered leftovers can be stored in the refrigerator. Not suitable for freezing.

Garlic Dill Sunflower Dip

2. Garlic Dill Sunflower Dip

Savoury dip with sunflower seeds, garlic, dill, and lemon inspired by hummus but without the beans! Only 7 ingredients are needed, yet it's creamy and bursting with flavour—perfect for crackers, vegetables, sandwiches, and more!

Prep time: 2 hours | Cook time: 15 minutes | Total time: 2¼ hours | Servings: 10


  • Raw sunflower seeds: 1½ cups
  • Garlic: 6 cloves
  • Sea salt: 1 teaspoon
  • Lemon juice: ½ cup
  • Tahini: ¼ cup
  • Olive oil: ¼ cup
  • Water: ¼ cup
  • Fresh chopped dill: ½ cup


  1. Sunflower seeds should be soaked for at least two hours or overnight in water at room temperature (up to 24 hours). We discovered that soaking them for 10 hours straight worked best. Sunflower seeds should be rinsed, drained, and added to a food processor (you can use a blender for a creamier dip, but we prefer the texture of dip made with a food processor).
  2. Sea salt, lemon juice, and garlic should all be added at this point. Then mix for a minute after adding the tahini. Add the olive oil to a stream while the machine is mixing. Your dip will still be quite thick at this point, so we advise adding water gradually until it resembles hummus (creamy).
  3. Then, add the dill and pulse a couple of times to blend. Once the flavour is right, taste it and make any necessary adjustments by adding additional lemon for acidity, garlic for zing, salt to taste, or dill for herbal flavour.
  4. Enjoy right once, or cool and store for up to a week in the fridge or a month in the freezer (thaw before enjoying).

Creamy Vegan Cucumber Salad

3. Creamy Vegan Cucumber Salad

This cucumber salad with coconut yogurt, fresh dill, and a creamy, Germanic-flavoured dressing is delicious. A light, plant-based side dish for barbecues and other events. Only 10 ingredients, 15 minutes, and 1 bowl are needed!

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 4


  • Finely diced red onion: ⅔ cup
  • Garlic, minced: 1 large
  • Plain coconut yogurt: 1 cup
  • Sea salt and black pepper: ½ teaspoon
  • Lemon juice: 2 tablespoons
  • Apple cider vinegar: 1½ tablespoons
  • Dijon mustard: 2 teaspoons
  • Maple syrup: 1-2 teaspoons
  • Finely chopped dill: ¼ cup
  • Cucumber: 1 medium


  1. Including the cucumber and dill, combine all the ingredients in a medium mixing basin (so onion, garlic, coconut yogurt, salt, pepper, lemon juice, apple cider vinegar, mustard, and maple syrup). The dressing should be well-combined. Sliced cucumber and dill are added, and the mixture is again thoroughly combined.
  2. Taste and modify as necessary, adding more cucumber for a less saucy dressing or lemon juice or apple cider vinegar for acidity. Maple syrup can be added to offset the acidity.
  3. Fresh is ideal. If preparing ahead of time, keep the dressing and cucumber in separate containers in the fridge for up to two or three days. Not suitable for freezing.

Creamy Asparagus And Pea Soup

4. Creamy Asparagus And Pea Soup

Pea, garlic, shallot, and roasted asparagus soup in 30 minutes? The soup is made incredibly creamy and filled with almond milk, and the garlic croutons are the ideal garnish.

Prep time: 10 minutes | Cook time: 5 minutes | Total time: 15 minutes | Servings: 4


  • Olive or avocado oil: 2 tablespoons
  • Asparagus: 12 oz
  • Frozen peas: 10 oz
  • Garlic: 4 cloves
  • Shallot: 1 medium
  • Almond Breeze unsweetened plain almond milk: 1½ cups
  • Vegetable broth: 1½ cups
  • Nutritional yeast: 1-2 tablespoons
  • Lemon: ½ medium
  • Salt + Pepper

Ingredients For The Garlic Herb Croutons (optional)

  • Bread: 2 cups
  • Olive oil: ¼ cup
  • Garlic powder, salt + pepper, dried oregano, dried basil: ¼ teaspoon


  1. Spread asparagus on a clean baking sheet and preheat the oven to 400°F. Add a drizzle of your preferred oil and a tiny sprinkle of salt and pepper. Coat by tossing. After 15 minutes of roasting, set aside. At this point, lower the heat to 325°F if you're preparing croutons.
  2. A large pot or saucepan should be heated to medium. When hot, add the shallot, garlic, and 2 tablespoons oil (amount as given in the original recipe; modify if the batch size is changing). Stir to coat after lightly seasoning with salt and pepper. Cook until aromatic and transparent, about 2 to 3 minutes. If the garlic starts to brown, lower the heat.
  3. Re-season with salt and pepper, then stir in the peas, almond milk, and vegetable broth. Transfer soup and asparagus to a blender, ensuring it is safe to combine hot liquids (it should have a top that enables steam to escape) (reserve some for garnish if desired).
  4. Until the soup is smooth and creamy, blend it. Reintroduce to the pot, simmering over medium heat. Whisk in the nutritional yeast. Cook until well heated and simmering, then turn the heat down to low.
  5. If extra salt and pepper are requested, taste the dish and adjust the seasoning as necessary. Add lemon juice after removing it from the heat. If serving with croutons, prepare by lowering the oven's temperature to 325°F while the soup simmers.
  6. Crusty bread is added to a mixing basin. Oil and seasonings should be combined in a different bowl before being poured over bread crumbs.
  7. Add extra salt, pepper, and garlic powder to the dish. One more toss. Spread out and bake for 15-20 minutes, or until golden brown, on a clean baking sheet (or the one you previously used). For even baking, flip/stir at the 10-minute point.
  8. Add croutons, a little black pepper, and/or vegan parmesan cheese to the soup before serving. Although tastiest when fresh, leftovers keep covered in the refrigerator for up to a few days.

Socca Pizza With Sun-Dried Tomatoes & Pesto

5. Socca Pizza With Sun-Dried Tomatoes & Pesto

A pizza with a chickpea flour crust, vegan pesto, and sun-dried tomatoes that is grain- and gluten-free! Only ten components are needed!

Prep time: 40 minutes | Cook time: 20 minutes | Servings: 6

Ingredients For The Crust

  • Garbanzo bean flour: 1 cup
  • Sea salt: ½ heaped teaspoon
  • Baking powder: 1 teaspoon
  • Garlic powder: ½ teaspoon
  • Nutritional yeast: 1 teaspoon
  • Warm water: 1 scant cup
  • Olive oil: 1 tablespoon
  • Fresh oregano: 1 tablespoon

Ingredients For The Toppings

  • Red onion or shallot: ¼ cup
  • Sun-dried tomatoes: ¼ cup
  • Almond ricotta cheese: ¼ cup
  • Vegan Pesto: 4 tablespoon
  • Arugula or other peppery greens
  • Raw garlic, minced
  • Vegan parmesan cheese


  1. Garbanzo flour, sea salt, baking soda, garlic powder, and nutritional yeast should all be combined in a medium mixing basin. After that, add hot water to the dry ingredients and blend well (add the water slowly, and if it starts to look too runny – it should be a thin but not a watery crepe-like consistency – refrain from adding all the water).
  2. For 30 minutes, cover and allow to rest. Heat the oven to 425°F in the meanwhile (204°C). After the batter has rested, whisk in the optional oregano and olive oil.
  3. Using low-medium heat, preheat a large (12-inch) cast-iron or metal skillet (if using a smaller skillet, this will make two small pizzas instead of one large pizza). Less oil should be required if using a non-stick pan or seasoned cast iron. However, adding a little oil won't harm if your pan tends to stick.
  4. A little space should be left on the very edges of the pan so that a spatula may slide under when the chickpea batter is added to the greased, hot skillet and moved around to flatten into a giant pancake. For one minute, add the onion. When bubbles have formed, the edges have been browned, and the top is just beginning to turn golden, carefully transfer the pan to the oven and bake for another 10-15 minutes.
  5. After baking, remove it from the oven, carefully loosen it with a spatula, and slice it on a cutting board (or slice right in the pan). Add the remaining toppings of your choosing next.
  6. Red pepper flakes and/or vegan parmesan are both excellent additions.
  7. Fresh is ideal. Keep leftovers in the fridge for 3–4 days. Reheat in an oven set to 350°F (176°C) until heated.

Vegan Mint Chocolate Brownie Bars

6. Vegan Mint Chocolate Brownie Bars

Excellent Mint Chocolate Brownie Bars without baking! The ideal dessert for fans of chocolate and mint is made up of layers of no-bake brownie, creamy coconut mint, and chocolate ganache. There are only 10 ingredients, and easy steps are needed. These brownie bars are naturally gluten-free and vegan.

Prep time: 45 minutes | Cook time: 15 minutes | Total time: 60 minutes | Servings: 16

Ingredients For The Brownie Layer

  • Raw walnuts: 1½ cups
  • Cocoa powder: ¼ cup
  • Sea salt: 1 pinch
  • Packed dates, pitted: 1 cup

Ingredients For The Mint Layer

  • Raw cashew butter: ¼ cup
  • Coconut butter: ¾ cup
  • Peppermint extract: 1 teaspoon
  • Moringa powder: ¼ teaspoon

Ingredients For The Chocolate Ganache Layer

  • Vegan dark chocolate or chocolate chips: 1¼ cups
  • Full-fat coconut milk: 7 tablespoons
  • Coconut oil: 1 tablespoon


  1. A 8 x 8 baking dish should be lined with parchment paper. You'll use the parchment to lift the bars out of the pan at the end, so make sure it extends above the pan on all edges. Walnuts, chocolate powder, and sea salt are combined to make the crust in a food processor.
  2. Pitted dates should be added to the food processor and pulsed around five times. After scraping the bowl, pulse the processor once more to make the dough appear wet and well-combined. When pushed between two fingers, it ought to stick together. Add more pitted dates or a little water if it's too dry.
  3. Spread the dough evenly in the baking dish coated with parchment paper using your fingers or a spatula; it should be about ¼ inch thick. Use a flat-bottomed device, such as a drinking glass or measuring cup, to press and pack the crust into a solid, level layer on top of the brownies to get an even layer.
  4. While preparing the mint layer, chill the crust in the freezer for 15 minutes. Combine the butter made from cashews and coconut in a small mixing dish. To gradually soften, microwave for 10–20 seconds (or gently heat over a double boiler), then combine until completely lump-free and silky. Stir thoroughly to blend before adding the peppermint extract and moringa powder (optional for colour; you may also use matcha, barley grass powder, or spirulina).
  5. Place a mint layer on the crust after removing it from the freezer. It ought to be light enough to spread quickly. To smooth out the top of the mint layer, gently shake the pan after spreading the mint layer with a spatula to the pan's edges and corners. While preparing the ganache, put it in the refrigerator to chill for 10 minutes.
  6. Add the dark chocolate that has been finely chopped to a medium mixing bowl. Add coconut milk and coconut oil to a different glass mixing dish, and heat in the microwave until warm but not boiling (alternatively, heat in a saucepan on the stovetop until very hot).
  7. Directly on top of the chopped chocolate, pour the coconut milk concoction. Keep still. To help it melt, cover it with a lid or a piece of aluminum foil. Give the chocolate five minutes to sit covered. Uncover the mixture after 5 minutes, then whisk to blend. The mixture must be completely smooth and melted.
  8. If not, microwave in increments of 20 to 30 seconds until completely smooth and no pieces remain. (Alternatively, melt the ingredients in your mixing bowl by placing it over a double boiler on the stove.)
  9. Put the ganache in the pan after taking it out of the fridge. Until it's smooth, spread with a spoon. Once semi-firm to the touch, return to the freezer for an additional 10 minutes to set (and firm enough to slice).
  10. Using the parchment paper, carefully pull the bars out of the pan after removing them from the freezer. With a butter knife, gently loosen the edges of the pan if any chocolate or filling is clinging to the sides so that the bars may be taken out.
  11. Slice into desired shapes after placing them on a cutting board or counter. Given their richness, we advise cutting them into at least 16 squares.
  12. These keep for up to a week in the fridge or a month in the freezer and are best consumed slightly cold or at room temperature.

Vegan Portobello Steaks

7. Vegan Portobello Steaks

Only 8 ingredients and 20 minutes are needed to prepare these juicy portobello steaks with pesto aioli.

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Serves: 4


  • Large portobello caps: 4
  • Balsamic vinegar: 4 tablespoons
  • Thrive culinary algae oil: 3 tablespoons
  • Tamari: 1 tablespoon (or soy sauce)
  • Dried oregano: ½ teaspoon
  • Plant-based mayo: ¾ cup
  • Lemon zest + juice of ½ lemon: 1 teaspoon
  • Packed fresh basil leaves: ½ cup
  • Garlic cloves: 2
  • Salt to taste


  1. The portobello caps should have their stems removed before being cleaned with a damp paper towel. Put them on a small baking dish, face up, and let them be there.
  2. Combine the balsamic vinegar, oil, tamari, oregano, and a dash of salt and pepper in a small bowl. With your fingers, distribute the marinade to the sides and bottom of each mushroom cap after pouring it on.
  3. Give it about 10 minutes to sit. In the meantime, prepare the aioli by blending the mayonnaise, lemon zest, lemon juice, basil, and garlic. Blend until smooth on high. If more water is needed to thin, add one to two teaspoons. Salt should be tasted and added as needed.
  4. Warm over medium heat after lightly greasing a grill pan or cast iron skillet. When ready, add the mushroom caps and cook for 5-7 minutes per side. Serve warm with basil!

7 Best Vegan Spring Recipes For Your Kids


You'll adore these vegan spring recipes if you're prepared to put the heavy winter fare behind you and pile your plates high with peas, asparagus, broccoli, zucchini, lemon, radishes, or rhubarb.

I trust you enjoyed this article about the 7 Best Vegan Spring Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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