50+ Fresh Vegan Spring Recipes

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I love welcoming Spring with extra colourful and fresh fare. Here, I’m offering you a roundup of my 50+ best vegan spring recipes. Lots of vibrant options await in this collection. A delicious vegan spring casserole, my fan favourite spring pasta salad with lemony dressing, the usual surplus of vegan dinner recipes, and plenty of vegan gluten-free options in the mix too.

Whether you’re wondering what to serve your vegan friend while entertaining, or you just want some new ideas for Spring vegetables, I’ve got you! This roundup is organized by recipe type below. Simply click on the category you want to be taken to!

Table of Contents:

Appetizers & Snacks

Whatever holiday or Spring occasion that calls for entertaining, I’ve got you covered. I think pretty much everyone loves a dip, so we’ve got plenty of those here, along with fresh lettuce wrap options and salad rolls.

1. Vegan Dill Pickle Dip

An overhead image shows a bowl of a creamy, beige vegan dill pickle dip that's swirled with olive oil on the top and garnished with fresh dill and finely chopped pickles. The dip is served with crackers and cut vegetables. A hand is seen dragging a cracker through the dip.

I will make anything pickle flavoured! This tangy and creamy dip is especially nice with fresh spring veggies and some crackers. Even though it’s totally dairy-free, your guests will be shocked by how creamy it is.

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2. Edamame Dip with Jalapeño, Mint and Lime

This dip combination is unexpected, but incredibly tasty. Mint is one of my first herbs to poke up in the garden after a long winter. Its fresh flavour is perfect here with spicy jalapeño, creamy tahini, and lime.

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3. Avocado Chickpea Salad

Avocado Chickpea Salad Lettuce Wraps - The First Mess

This recipe is perfect for stuffing into little lettuce leaves and serving as an appetizer. Avocado gives us a creamy binding agent, lemon perks the flavour up, and capers, pickles, and celery offer flavour and crunch.

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4. Spicy Vegan Artichoke Dip with Kale

An overhead shot of a vegan appetizer recipe for a pepperoncini and artichoke dip with kale. The dip is surrounded by radicchio leaves, crackers, and pieces of bread.

This dip is great chilled or heated up. Artichokes are in season come Spring and are lovely in this classically inspired dip. Kale and pepperoncini peppers offer a little twist!

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5. Creamy Kale Pesto White Bean Dip

An up close, overhead shot of a creamy, light green dip. The dip is garnished with sunflower seeds and olive oil.

This dreamy, totally nut and dairy-free dip has the comforting and familiar flavour of pesto delivered in appetizer format. Perfect for dipping veggies or crusty pieces of bread over an appetizer and drinks spread.

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6. Papaya Salad Rolls with Lime Dip

so fresh: papaya salad rolls via thefirstmess.com

These super fresh salad rolls are vibrant and easy to throw together. Lots of fresh herbs and fine cuts of vegetables feel just right in the early days of Spring!

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Smoothies & Drinks

When the warm weather starts and the days get sunny, I know that it’s smoothie season. I’ve got lots of new and exciting breakfast smoothie recipes below along with espresso shakes, non-coffee iced lattes, and hydrators!

7. Spring Thaw Smoothie

A head on shot of a light orange spring thaw smoothie in two glasses with a small vase of snow drop flowers in the background.

The perfect intro to warmer days! Carrot is combined with warm spices, banana, peanut butter, coconut butter, and citrus for an unusual but super tasty breakfast smoothie.

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8. Minty Cucumber Limeade

This fresh limeade with cool mint is perfect on its own, but also great as a mixer for whatever spirit you prefer!

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9. Iced Oat Matcha Latte

Iced Vanilla Oat Matcha - The First Mess

We make a quick oat milk and combine it with freshly whisked matcha, vanilla, and a bit of maple for sweetness. Making iced matcha at home is so easy!

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10. Chamomile Iced Latte With Vanilla

Perfect for winding down at the end of the day! Chamomile tea is sweetened and made extra fragrant with vanilla before getting stirred over ice with your favourite non-dairy milk.

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11. Deep Tropical Vibes Green Smoothie

Deep Tropical Vibes Green Smoothie - The First Mess

Kale hides perfectly within the flavours of mango, coconut, ginger, banana, and vanilla!

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12. Maple Sea Salt Latte

MAPLE SEA SALT LATTE - The First Mess #dairyfree

Sometimes simple is best! Maple sap is running and refined in the Spring, so it’s the perfect time to enjoy this cozy coffee latte.

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13. Mint Chip Espresso Shake

All the freshness of mint, the caffeine boost from espresso, and a mellow base of frozen banana and non-dairy milk. Cacao nibs bring the “chips” here!

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14. Spiced Strawberry & Goji Berry Smoothie

Spiced Strawberry & Goji Berry Smoothie - The First Mess

Cinnamon, ginger, soaked goji berries, and lemon take this simple strawberry and banana smoothie over the top!

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15. Spinach Banana & Ginger Smoothie

GINGER, C & GREENS SMOOTHIE - The First Mess

This is a classic green smoothie combination that satisfies as a breakfast or snack. Perfect for when you want to get some extra greens in!

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16. Strawberry Rosewater Chia Fresca

strawberry rosewater chia fresca - The First Mess

Chia fresca is an excellent, refreshing, and super hydrating beverage. In this version, we make it extra special with strawberries, rosewater, and lemon.

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Salads

Spring is salad season to me! I love a shaved vegetable slaw, a picnic-appropriate pasta or potato-based salad, a composed main course salad with grilled vegetables, or something more hearty with lentils and beans. The more vegetables, the merrier!

17. Lemony Shaved Fennel Asparagus Salad

An up close, overhead shot displays a shaved fennel asparagus salad in a wide white bowl. The salad also features white beans, cooked farro, finely chopped pistachios, arugula, and chopped chives.

My shaved fennel asparagus salad is bright with a lemony dressing and robustly satisfying with the addition of white beans and farro. Crushed pistachios, arugula, and chives add texture and even more flavour. This main course salad is ready in 30 minutes!

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18. Sweet Potato Sunshine Salad

moroccan-ish sweet potato sunshine salad // thefirstmess.com

Sweet potato sunshine salad with Moroccan cooking-inspired spices, date dressing, mint, and pistachios. A healthy vegan crowd pleaser made in 30 minutes!

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19. Pickle Panzanella Salad

An up close, overhead shot of a pickle panzanella salad with crispy bits of bread, chopped cucumbers, pickles and red onion, plus shaved fennel and fresh dill. Photographed in a wide, white bowl with wood serving tongs.

This pickle panzanella is a fun, refreshing, and delicious twist on the classic Italian bread salad. Loaded with fresh vegetables like cucumber, red onion, and thinly shaved fennel. This is an amazing side salad for all the pickle enthusiasts in your life!

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20. Grilled Asparagus & French Lentil Niçoise-Inspired Salad

Vegan Nicoise-ish Salad with Grilled Asparagus - The First Mess

French lentil niçoise-inspired salad with grilled asparagus and caper dressing is a wholesome, deliciously vegan take on the classic salad.

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21. Grilled Carrots with Lentils & Roasted Garlic Chive Yogurt Sauce

An overhead shot shows a light blue platter topped with cooked french lentils and grilled whole carrots, all topped with a creamy chive-flecked sauce. Extra chives and sesame seeds garnish the dish.

Smoky and sweet grilled carrots are smothered with a flavourful roasted garlic chive yogurt sauce; all on a bed of lightly dressed French lentils. It’s a hearty side that’s naturally vegan and gluten-free!

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22. Spring Rice Noodle Salad with Chili Maple Peanuts, Celery & Peas

An up close overhead shot of a rice noodle salad in a large bowl with lots of small-diced fresh spring vegetables. The salad is topped with chili and maple syrup roasted peanuts that have been chopped.

This salad is loaded with fresh and crisp vegetables, flavourful herbs, a simple and punchy dressing, and crunchy spicy-sweet peanuts. This vegan and gluten-free dish is a satisfying side for any protein that you’re serving up.

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23. Kale Power Salad with Spicy Almond Dressing

An overhead shot of a kale salad with creamy dressing on top, crispy bits of tofu, chunks of roasted sweet potato, slices of red onion, and cubes of avocado. The salad is in a white bowl.

This vegan kale power salad is so satisfying and loaded with flavour. Kale is topped with tender roasted sweet potatoes, crispy baked tofu bits, avocado, and red onion. A super creamy spicy almond dressing that you’ll want to drizzle on everything finishes it off.

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24. Smoky Grilled Beets with Mint & Parsley Pistachio Pesto

An overhead shot of some grilled beets on top of a textured green sauce on a white plate. The dish is garnished with purple and green radish micro greens and small bits of creamy white vegan cheese.

These smoky grilled beets are perfectly paired with a fresh mint and parsley pesto. A finishing touch of cultured vegan cashew cheese and peppery micro greens rounds out the perfect bite. Roughly 10 ingredients and simple cooking methods yield an unusual and flavourful vegetable side dish. Instructions for roasting the beets are also included in this recipe.

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25. Green Love Quinoa Salad with Lemon Garlic Vinaigrette

Image shows a green love quinoa salad in a patterned white bowl. The salad is garnished with whole blades of chives and bits of soft vegan cheese.

This hearty quinoa salad is simple to make, super flavourful, ready in 30 minutes, loaded with veg, and great for lunch leftovers! It’s naturally vegan and gluten-free, and easily made nut-free as well.

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26. Chopped Creamy Dill Pickle Salad

An overhead shot of a colourful chopped salad with creamy dressing.

Crunchy and crisp vegetables combine with a tangy, dairy-free dill pickle dressing for this satisfying creamy dill pickle salad that’s inspired by the Costco Taylor Farms kit. Toasted and seasoned breadcrumbs add extra flavour and crunch.

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27. Cold Ginger Noodle Salad with Mint, Edamame & Orange

Cold ginger noodle salad with mint, edamame and orange is fresh, light, simple to make, vegan, and easily made gluten-free.

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28. Our Favourite Picnic Salad

Our Favourite Picnic Salad - The First Mess

Our favourite picnic salad has a little bit of everything and packs up very well. Creamy potatoes, crisp vegetables, fresh herbs, white beans, capers, and shallot dressing.

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29. Lemony Spring Pasta Salad with Vegetables & Herbs

Lemony Spring Pasta Salad (vegan + nut-free) - The First Mess

Lemony spring pasta salad is a great vegan option for spring holiday gatherings. Loaded with vegetables, chickpeas, and a lemon dressing. Easy to make ahead and naturally nut-free!

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30. Crushed Beets with Chunky Olive & Mint Dressing

An up close, overhead shot of a crushed beets salad with chunky olive dressing, mint, and avocado. The salad is on a matte black plate. A vintage silver serving utensil has removed some of the salad.

These flavourful beets with a textural olive & mint dressing are a mega flavourful side dish that fits any season, but I tend to like it most in Spring. Easy to make and only 10 ingredients.

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31. Citrus Miso Slaw with 10 Vegetables

citrus miso slaw with 10 vegetables - The First Mess

This slaw has a vibrant mix of crisp, thinly shaved vegetables, toasted pumpkin seeds & fresh herbs. All covered with a fresh & flavourful dressing that would work in lots of different salads.

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32. Roasted Potato Salad with French Lentils & Spring Vegetables

Roasted Potato Salad with French Lentils & Spring Vegetables - The First Mess

Featuring asparagus, ramps, radishes, French lentils & sharp shallot vinaigrette, this salad is a perfect spring entertaining recipe. Loaded with flavour, ten core ingredients, and super hearty.

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33. Cauliflower & Roasted Garbanzo Rice and Peas Salad with Apple & Avocado

This unusual salad features riced cauliflower as the base with crispy roasted chickpeas, creamy avocado, radishes, thinly sliced apples, herbs and a zesty lime dressing.

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34. Mango Salad with Rhubarb Ginger Dressing & Chili Almonds

Lightly sweet mango salad with tart rhubarb ginger dressing is a refreshing spring recipe. Crunchy chili almonds add protein and spice.

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Mains

I always like to focus on dinner-appropriate content with my recipes. This seems to be the most pressing question for folks cooking plant-based fare! Creamy pastas with vegetables, hearty sandwiches, Spring-y casseroles and bakes, satisfying soups, pizza, and fresh one-pot meals all have a place here.

35. Crispy BBQ Pulled Mushroom Sandwiches

An up close, head on shot of a crispy BBQ pulled mushroom sandwich with slaw on top. A linen napkin is nearby.

These sandwiches are tangy, smoky & spicy with a tahini ranch slaw piled on top. Ready in 40 minutes with basic equipment.

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36. Creamy Mushroom Asparagus Orzo

An overhead shot of creamy mushroom asparagus orzo with peas and bits of fresh dill on top. The orzo is in a braiser-style pot with a gold serving utensil sticking out. There is a beige napkin wrapped around the pot handle.

This vegan dinner is incredibly flavourful and it cooks up in about 30 minutes! A base of leeks and garlic gets a punchy boost from capers, nutritional yeast, saffron, miso, grainy mustard, and lemon. Easily made gluten-free with GF orzo pasta.

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37. Vegan Spinach Artichoke Pizza

Overhead: up close image of a vegan spinach artichoke pizza. Pizza is shown on a worn wood background. A small bowl of creamy sauce is shown nearby.

This vegan spinach artichoke pizza has all the creamy and flavourful qualities of the classic dip with lots of garlic, lemon, and chili, but it’s also totally dairy-free and in a super fun pizza format.

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38. Lemony Oregano Vegan Meatballs

An overhead shot of vegan lemony oregano meatballs on a platter with hummus, tahini sauce, and a cucumber tomato salad.

These vegan meatballs are so versatile. Equally great with pasta and marinara, on top of hummus with a drizzle of tahini sauce, or even in a grain bowl setup. Easy to make and naturally gluten-free!

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39. Maple Mustard Tempeh

An up close, overhead shot of saucy chunks of tempeh in a skillet. The sauce is golden yellow and the tempeh is garnished with fresh thyme and oregano leaves.

Protein-rich tempeh is coated in a sauce made with two types of mustard, maple syrup, white wine, shallots, garlic, thyme, miso, and lemon. This plant based main cooks up in 25 minutes and is simple to prepare.

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40. Pesto Quinoa & White Bean Bake with Spring Vegetables

A casserole base of white beans, quinoa, vegetable stock and pesto is baked until the quinoa is puffed up. Then it’s topped with some roasted Spring veg. Simple, light and hearty at the same time.

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41. Creamy Vegan Spinach and Mushroom Pasta

pinach and mushroom pasta in a stainless steel skillet. The pasta is creamy and pale green and topped with brown, sautéed mushrooms.

Simple to prepare, satisfying, flavourful, wholesome, and requires only 12 key ingredients! Our creamy spinach sauce is totally dairy-free, made rich with cooked white beans, pine nuts, and sautéed zucchini. 

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42. Green Goddess Bowls with Farro & Pepita Lime Sauce

An overhead shot of two grain bowls featuring cooked farro, steamed broccoli, chickpeas, and a creamy green sauce on top.

The naturally oil-free pumpkin seed sauce is zesty with lime, cumin, garlic, and miso. Drizzled over farro, steamed vegetables, and chickpeas makes for a heavenly and healthy supper.

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43. Deep Green Lentil Stew with Spinach, Tahini & Lemon

DEEP GREEN LENTIL STEW WITH SPINACH AND TAHINI - The First Mess

This is a comforting and vibrant vegan dinner with a flavour balance of herbs, citrus, and spice. Puréeing a portion of the soup makes it slightly creamy.

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44. BBQ Mushroom Flatbread with Chive Cream & Homemade Spelt Dough

This grilled flatbread features BBQ saucy mushrooms, a drizzle of chive cream, and homemade spelt pizza dough.

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45. Crispy Coconut Tofu Lettuce Wraps with Sweet Chili Sauce

Crunchy, coconut-coated cubes of tofu are baked and served in lettuce wraps with a slightly spicy and sweet chili sauce.

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46. My Ultimate Veggie Crunch Sandwich

An up close shot of a split open sandwich being held by a hand. In between marble rye there are layers of sprouts, butter lettuce, a creamy sauce, mustard, tomatoes, sauerkraut, onion, and pepperoncini peppers.

My absolute favourite sandwich! It’s super flavourful with both yellow mustard and a homemade vegan thousand island-style dressing, tons of fresh crunchy veggies, sprouts, pickled peppers, and marble rye. So satisfying and ready in 15 minutes!

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47. Grilled Cabbage Steaks with Jalapeño Chimichurri Lentils & Maple Mustard Tahini

Cabbage Steaks with Jalapeño Chimichurri Lentils - The First Mess

This flavourful grilled main showcases the versatility of cabbage! “Steaks” of it are grilled until caramelized, and served with slightly spicy lentils and a creamy tahini sauce drizzle.

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48. Creamy Vegan Penne Pasta with Rosé Sauce

Overhead shot of finished and styled double rosé pasta with asparagus and kale. It is served in a large bowl.

This vegan rosé penne pasta recipe is super creamy and flavourful from a combination of cashews, miso, and rich marinara. Rosé wine makes it flavourful. Easy, tasty, healthy dinner! Asparagus and kale add some Spring green.

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49. Herbed Chickpea Flour Pancakes

Herbed Chickpea Pancakes with Zesty Lemon Tahini - The First Mess

These chickpea flour pancakes are directly inspired by pudla, a staple of Gujarati cuisine. They’re filling, flavourful and the perfect, easy plant-based meal. Simple to prepare, these vegan pancakes can be enjoyed for breakfast, lunch, or dinner.

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50. Coconut Green Soup with Celery, Kale & Ginger

An up close, overhead shot of coconut green soup in a wide bowl. The bowl is topped with black rice, chickpeas, diced avocado, and fresh basil. The bright green soup is streaked with coconut milk and hot sauce.

This vibrant soup with celery, kale and ginger is creamy, comforting, and restorative with a touch of spice. This delicious and healthy soup only takes about 40 minutes to make, mostly on the stovetop with a final whizz in the blender.

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Sweets

I’m not much of a sweets gal, but a moist and perfectly sweet muffin at brunch is hard to resist in the Springtime! There’s also a few classic desserts for entertaining in this section too.

51. Moist Vegan Carrot Muffins

A slight 3/4 angle shot shows vegan carrot muffins in a linen-lined bowl. The muffins are golden brown with flecks of carrot, and have nicely domed tops.

These flavourful breakfast treats are all about the carrot and spices, so they’re totally nut-free. Shredded carrots, cinnamon, nutmeg, buttery coconut oil, orange zest, and vanilla shine in every bite of these wholesome, not-too-sweet muffins.

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52. Rhubarb Mango Crumble with Almond Coconut Topping

An up close, overhead shot of a rhubarb mango crumble in a grey enamelware, round dish. It has a crisp, beige cookie-like topping. The crumble has two melt-y scoops of ice cream on top.

This sweet and sour rhubarb mango crumble with ginger, lime, and a macaroon-like almond coconut topping is simple to make, naturally vegan, and gluten/grain-free.

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53. No Bake Vegan Wagon Wheels

healthy, vegan wagon wheels // via thefirstmess.com

Rich and delicious vegan wagon wheels made with chia berry jam, coconut butter, oat and date cookies, and covered in chocolate.

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54. Creamy Vegan Lemon Bars

Creamy vegan lemon bars are naturally gluten-free and loaded with tart and zesty lemon flavour. Rich, delicious, and naturally sweetened.

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55. Vegan Strawberry Crumble Muffins

These muffins are tender, full of fruit, and perfectly finished with a buttery and crunchy pecan topping.

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