Welcome Spring!! Spring welcomes the arrival of crisp, fresh, and flavor packed vegetables. Popular spring vegetables includes asparagus and fresh greens. Here are five plant-based and soy-free recipes to start spring on a light and fresh note.
Tomato Garlic Asparagus
Asparagus is the most popular spring vegetable. For this recipe we are using fresh tomatoes and garlic to add a boost of flavor. This Tomato Garlic Asparagus is the perfect 15-minute side dish that pairs easily with your main dishes and comes together in a flash.
Chickpea Mason Jar Salad
They are simple to make, great for meal prepping, and you can pack all your favorite salad greens, toppings, and flavors into a jar. The possibilities are literally endless. This Chickpea Mason Jar Salad is packed with filling plant protein, crisp veggies, and a creamy roasted garlic hummus dressing.
Lentil Carrot Veggie Burgers
This is hands-down my go-to veggie (AND BEST) burger recipe. The carrots add moisture and a brightness to the veggie burger. You will want to make this recipe on repeat every week. It is that good.
Slow Cooked Collard Greens
These hearty leafy greens called Collard Greens are great sources of beta-carotene, folate, Vitamin K, and calcium. A pot of these collard greens will have you reaching for seconds.
Maple Tahini Energy Balls
These 10-ingredient Maple Tahini Energy Balls are easy and quick to make. Each of these energy balls are packed with iron, calcium, fiber, and naturally sweetened, making them not only taste good but good for you as well.
Let me know which one of these plant-based recipes you are going to try. Don`t forget to sign up to my newsletter so you do not miss out on new blog posts.
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