Vegan Seasonal Recipes

March Recipes

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Aloo Gobi - Cauliflower and Potato Curry
Apple and Cinnamon Smoothie
Apple Cinnamon Frozen Soya Yoghurt
Apple, Beetroot and Ginger Juice
Beetroot and Apple Bread
Beetroot and Kidney Bean Burger Bites
Broccoli and Carrot Bake
Carrot, Apple and Ginger Juice
Cashew Nut Butter
Cauliflower "Cheese" Bake
Celery, Asparagus and Mushroom Risotto
Chewy Chocolate, Orange and Coconut Truffles
Chocolate Orange Frozen Soya Yoghurt
Chocolate Orange Smoothie
Chocolate Swirl
Date and Walnut Smoothie
Kale and Apple Juice
Leek and Jerusalem Artichoke Soup
Leek and Jerusalem Artichoke Soup
Marmalade and Peanut Butter Smoothie
Orange Marmalade
Orange Marmalade Frozen Soya Yoghurt
Parsnips Roasted with Marmalade and Rosemary
Pear and Celery Juice
Pickled Red Cabbage
Potato Wedges with Smoked Paprika
Pumpkin Seed and Basil Pesto Pasta
Pumpkin Seed and Cinnamon Smoothie
Pumpkin Seed Butter
Pumpkin Seed Sauce
Kimchi ruby Sauerkraut
Purple Kimchi - Fermented Spiced Red Cabbage
Raw Walnut and Date Pudding
Red Peanut Butter
Roasted Leek Pasta Bake
Ruby Kraut - Fermented Red Cabbage Sauerkraut
Sage and Onion Bread
Sauerkraut - Fermented Cabbage
Soya Yoghurt
Spiced Butternut Squash and Coconut Soup
Squash and Lentil Soup
Strawberry Jam Frozen Soya Yoghurt
Sunflower Seed Butter
Sunflower Seed Pesto Pasta
Thai Yellow Butternut Squash and Butter Bean Curry
Vegan Mayonnaise
Vegetable Cottage Pie
Winter Vegetable Stew

Recipes for all year round

 
Filter

Grid

Aloo Gobi - Cauliflower and Potato Curry
Apple and Cinnamon Smoothie
Apple Cinnamon Frozen Soya Yoghurt
Apple, Beetroot and Ginger Juice
Beetroot and Apple Bread
Beetroot and Kidney Bean Burger Bites
Broccoli and Carrot Bake
Carrot, Apple and Ginger Juice
Cashew Nut Butter
Cauliflower "Cheese" Bake
Celery, Asparagus and Mushroom Risotto
Chewy Chocolate, Orange and Coconut Truffles
Chocolate Orange Frozen Soya Yoghurt
Chocolate Orange Smoothie
Chocolate Swirl
Date and Walnut Smoothie
Kale and Apple Juice
Leek and Jerusalem Artichoke Soup
Leek and Jerusalem Artichoke Soup
Marmalade and Peanut Butter Smoothie
Orange Marmalade
Orange Marmalade Frozen Soya Yoghurt
Parsnips Roasted with Marmalade and Rosemary
Pear and Celery Juice
Pickled Red Cabbage
Potato Wedges with Smoked Paprika
Pumpkin Seed and Basil Pesto Pasta
Pumpkin Seed and Cinnamon Smoothie
Pumpkin Seed Butter
Pumpkin Seed Sauce
Kimchi ruby Sauerkraut
Purple Kimchi - Fermented Spiced Red Cabbage
Raw Walnut and Date Pudding
Red Peanut Butter
Roasted Leek Pasta Bake
Ruby Kraut - Fermented Red Cabbage Sauerkraut
Sage and Onion Bread
Sauerkraut - Fermented Cabbage
Soya Yoghurt
Spiced Butternut Squash and Coconut Soup
Squash and Lentil Soup
Strawberry Jam Frozen Soya Yoghurt
Sunflower Seed Butter
Sunflower Seed Pesto Pasta
Thai Yellow Butternut Squash and Butter Bean Curry
Vegan Mayonnaise
Vegetable Cottage Pie
Winter Vegetable Stew

Many vegans, like myself, have chosen to concentrate on seasonal vegetables. In my case I grow them myself, have a low income and consider the environmental impact of how far my food travels. I have discovered that seasonal vegetables taste far superior to those that are intensively grown out of season. They probably haven’t travelled thousands of miles either.

There are many advantages to eating and cooking with fresh seasonal vegetables.

  • Fresh seasonal vegetables taste better
  • They have higher nutritional value.
  • Seasonal vegetables are cheaper to buy.
  • They can be found at farmers’ markets or even be grown yourself.
  • Seasonal Vegetables are likely to have travelled fewer miles.
  • And they use less energy in their production.

Having been enjoying seasonal vegetables for many years now. So I have now decided to start sharing my recipes.

I hope you enjoy them as much as I do!

March Vegetables

Click on an ingredient to find recipes which use it.