Vegan and Gluten-Free Seasonal Recipes for Spring

Get ready for the weather to start getting a little bit warmer, blossom appearing on the trees and flowers starting to bloom. Hooray for Spring!

These recipes are all vegan and gluten-free (as with all recipes on this site) and celebrate the wonderful season of Spring using fantastic seasonal produce available during the Spring months of March, April and May.

What's in Season in Spring?

In early Spring, we're seeing the last of the winter veg like artichoke, beetroot, carrots, celeriac, chicory, leeks, parsnips and purple sprouting broccoli. We're also eating lots of spring greens and spring onions (actually not just available in Spring despite their name!), cucumber and radishes start making an appearance and sorrel and watercress.
As we progress through Spring we get the wonderful dinky little new potatoes and amazing morel mushrooms (only a very short season sadly so grab them if you see them!).
Then towards May we get the very short but fantastic English asparagus season. This is really the most delicious asparagus of all so eat a tonne of it for the few short weeks that it's available!