Here are mine best vegan March recipes for you. Because finally spring is in the air and the first warm sun rays tickle us from hibernation. In this blog post, I will show you how you can really celebrate and enjoy March. If we go to nature now, we can already do the first Wild garlic discover. But not only the fragrant, wild garlic now tastes wonderful. In March, beetroot, mushrooms, spinach and leeks come on the table. But potato dishes, pancakes with herbs and carrots also enrich our menu. And soon we can look forward to the first rhubarb.
In this blog post I put together the best vegan recipe ideas for March. What is your favorite recipe? Write it up here in the comments or drop by on my Instagram channel, where you can find new recipe inspirations every day. I have fun trying & enjoying!
The wild garlic season is open
The wild garlic is the first delicious spring messenger, which we can pick freshly with us everywhere. The bright green leaves have a unique taste that offers a mixture of garlic and freshness. Its aroma is intense and spicy, but compared to garlic it is milder and less sharp. The leaves are delicate and now give many dishes an aromatic note. You can use wild garlic fresh in salads, process it into pesto or use it in soups and stews for an aromatic note. Its leaves can also be dry or freezing.
Wild garlic soup
A spicy, creamy wild garlic soup is now just the right thing to enjoy the wonderfully aroma of the wild garlic. The soup is rich, warming and incredibly good.
Fresh Schupfnudeln with wild garlic
Homemade Schupfnudeln are unbeatable. They are prepared much faster than little gnocchi and you can easily prepare them from potatoes fresh and nimble. With fried mushrooms and aromatic wild garlic pesto you conjure up a perfect spring dish.
Wild garlic frittata
Hot out of the pan directly on the table! With this hearty, crispy wild garlic frittata you will enchant all your guests. A lot of potatoes, hearty onions and fresh wild garlic make this pan dish a particularly delicious spring meal.
Quinoa-bear garlic-bubbles
Do you love crispy bratte with a creamy dip? Then these quinoa bear garlic bumps with spicy avocado dip are just the thing for you. They are made quickly, crispy tender and get a great aroma through the wild garlic. Of course, they are also full of protein.
Versatile spinach makes you springfit
Young, fresh spinach is part of the first fresh vegetables made of domestic cultivation in March. The delicate leaves are full of nutrients, have an antioxidant effect and support strong immune function. With its fresh taste and health advantages, spinach is now a must in your diet in March. Use it raw in salads for a crunchy texture and a mild aroma or simply give it plenty in smoothies, soups, stews, curries and of course your bowls. But have you ever eaten spinach as a porridge or baked green fluffy pancakes with it? Here are a few nice, fresh ideas for even more spinach in your everyday life so that you start to spring fit and vital.
Creamy spinach soup with coconut milk and yoghurt-aini-topping
A creamy spinach soup is perfect for processing a really large portion of delicious spinach. Prepared with shallots, garlic and coconut milk, it becomes spicy fresh and incredibly creamy. A slightly bitter tagini topping fits particularly well. Be sure to try it out.
Green curry with spinach, tofu and coriander
Green curry is a delicious Asian classic. With fresh spinach and a small kitchen trick, your green curry becomes even stronger in color and more intense in taste. Prepared with tofu and sprouts and refined a blob of sour soy yogurt, you can enjoy plenty of spinach very differently.
Green spinach pancakes with Butternut & Avocado
These squeak -green spinach pancakes become fluffy soft and taste incredibly good. Filled with oven -roasted butternut pumpkin, avocado and baby spinach, they simply taste incredibly good. And as topping there is a delicious cashew cream.
Spinat-Avernight-Oats
Spinach for breakfast? Absolutely! What tastes good in the smoothie is even better in the form of spinach-away-oats. With spinach, banana, pineapple, oatmeal, coconut and chia, you not only start enjoyable, but also particularly tasty in the next spring morning.
Beetroot
Redet is a classic winter vegetable, but is wonderfully available as stock goods until spring. With their great earthy taste and high nutritional value, the bright, bee beets now give you strength and provide variety in your menu. Root is an excellent source for fiber and rich in vitamins and minerals. You can process them raw or cooked, make soups and stews with it and even bake wonderful chocolate muffins with beetroot. So experiment with new recipes and enjoy the versatility of this delicious root vegetables.
Wonderful, fresh Borschtsch (beetroot stew)
Borschtsch is a delicious, warming stew made of beetroot and white cabbage that has a lot of taste. Combined with cool soy yogurt and fresh dill, this dish is incredibly good despite its simplicity. Therefore, you should definitely enjoy Borschtsch in spring.
Beetroot salad with mint
Did you know that you can eat beetroot raw? As a result, of course, you can enjoy all important nutrients of the healthy beet. Combined with apple and mint, this simple, very natural salad is incredibly good. It tastes super aromatic and is wonderfully juicy. So try through beetroot raw in this form.
Beetroot pasta
Root and pasta is a brilliant combination and with these pink beetroot you will definitely inspire everyone. The “pink pasta” is a healthy, super tasty everyday dish that is made at lightning speed and is just as convincing with its taste as with the great colorful look.
Beetroot chocolate muffins
Nobody will guess that there is a large portion of healthy beetroot in these delicious chocolate muffins. They become incredibly chocolate and good. You don’t taste the beetroot itself, but it gives your pastries a particularly juicy consistency and a healthy twist.
Mushrooms
Mushrooms are freshly available all year round. Because they are grown in controlled environments, such as in greenhouses or indoor farms. This makes them a perfect ingredient for our March dishes as long as the selection of regional vegetables is still somewhat limited. Did you know that mushrooms contain an appropriate amount of protein, plenty of fiber, B vitamins and antioxidants? You can eat, fry, bake, bake and taste fantastic in hearty, creamy sauces. They give vegan burgers a great consistency, but also make a quick grill sandwich super tasty. Have a look which recipes I have prepared for you.
Wild garlic-mushroom camerettes
Hearty, crispy tartelettes are the little sister of the big quiche and at least as tasty and varied. In this recipe I will show you how to make vegan tartelettes with a creamy-spicy filling of mushrooms and wild garlic. However, you can change this basic recipe as you wish and let your creativity run free.
Rahmcchampignons with bread dumplings
Delicious mushrooms in a wonderfully creamy sauce with soft, warm bread dumplings are simply irresistible. I will show you how easy it is to make bread dumplings yourself and you turn the fresh mushrooms into this delicious cream sauce. You can of course also serve your cream mushrooms with pasta, rice, buckwheat, quinoa or other side dishes. Just as you like best.
Spinach mushroom-sandwich
Sometimes you need a recipe that is delicious, simple and easy to prepare. These crispy sandwiches with a delicious mushroom spinach filling are filling and simply refined with the delicate yeast melting and you can prepare them at lightning speed.
Filled oven mushrooms with mashed potatoes
Have you ever eaten big mushrooms filled? It is a nice alternative to mushrooms in sauces and the delicious mushroom taste comes into its own. In this recipe I filled the mushrooms with hearty fried spinach and baked yeast melts. But you can also try out other fillings and of course also take vegan ready-made cheese replacement for baking.
Leek
Leek
Lauch, also called leek, has season all year round because it is available in various varieties adapted to the seasons. While the summer garlic is very large and firm, there is the delicate, slim winter garlic from December to spring from home cultivation. Leek is not only aromatic, but also very healthy. Because it contains so -called “glucosinolates”. These are the mustard oils that give the leek its characteristic taste and smell. Menföle have antioxidant and anti -inflammatory properties. So you should eat him plenty. And since you can do a lot more with leek than just soup, I have put together a few nice leek ideas.
Potato-leek gratin with mushrooms
Lauch is particularly good in gratins and casseroles. Because of baking, his aroma unfolds particularly well and it gives your dishes a great hearty taste. Therefore, be sure to try this creamy, gold-baked potato-leek gratin. It is filling and incredibly good.
Carn-hack pizza ship
These juicy filled, vegan pizza boats are alike. The filling consists of onions, green bird meal, aromatic leek and a creamy-creamy sauce. Small smoked folk pieces make the boats also hearty and hearty. This makes these pizza boats a delicious alternative to the well-known “cheese leek soup” and a great change from classic pizza.
Roasted leek with tofu crumble
Have you ever eaten leek pure, just roasted in the oven? You should definitely try this because the leek caramelizes. I serve it with roasted tofu crumble and vegan feta. A really delicious spring dish that you can easily prepare in the oven.
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