Spring is finally here and it’s time to cook like it. Plenty of veggies and beans to be had here! Asparagus is coming around, strawberries are just showing up at the market, and rhubarb is poking out of the ground.
This isn’t exactly a meal plan, I find those hard to stick to. Think of it more as an aspirational mood board. A full week of vegan recipes built around what’s actually good right now, led by natural spring cravings and weather. Sometimes you want to turn the oven on, sometimes not.
Follow it if you like, skip around, make what calls to you. A few of these are classics from the site you’ve probably made a hundred times. A few are brand new, and I really hope you’ll try them. These are just really easy, yummy recipes with a variety of flavors, textures, and moods that happen to fit together beautifully.
We are going to start with Saturday because we are!
Saturday Day — Start Here
Chickpea Salad Sandwiches Pack them up and go outside. Mashed chickpeas, vegan mayo, celery, mustard — ready in 10 minutes and tastes like a deli classic. This is your picnic sandwich, your lunch in the park, your eat-it-on-the-stoop situation. Spring is short. Go outside.
Head to the Farmer’s Market in the afternoon and pick up produce for the weekend. Also grab a local chutney from a vendor to use for your Tikka Masala on Wednesday.
Saturday Night — Stay In
Everyday Pad Thai Sweet, sour, spicy, salty. All in one pan, ready in 30 minutes. This is the Saturday night dinner that’s better than takeout.
Spring It Up: Use asparagus instead of broccoli in the Pad Thai, and throw in some sliced sugar snap peas. Buy a big bag — eat half as a snack while you cook and the rest goes in the pan.
Sunday Brunch
Puffy Pillow Pancakes with fresh strawberries + Tofu Omelets The sweet and the savory. Pile the pancakes high with fresh strawberries and some maple syrup. This is the spring move. For the savory side, make tofu omelets filled with whatever was looking good at the Farmer’s Market.
Sunday Night – Easy Pasta & Meal Prep
Baba Ghanoush Pasta Tahini-based pasta is having a moment right now and this one is especially worth stirring up. Ready in under 30 minutes, smoky roasted eggplant, tahini, lemon, garlic. It comes together into this glossy, silky sauce that clings to the pasta in a way that feels luxurious for a Sunday night.
Meal prep: Since this recipe is so easy, you can cook a pot of lentils. One cup dry makes about 2½ cups cooked. Monday use it for Snobby Joes, Tuesday is tacos.
Make a batch of Vegan Sour Cream, too. Everything goes in the blender. Use it on Tuesday tacos and swirl it into Wednesday’s tikka masala for a tangy, creamy finish.
Monday — Easy Does It
Snobby Joes This is why you cooked those lentils. Tangy, smoky, sloppy joe sauce, toasted buns, done. Monday dinner in 20 minutes with barely any effort because Sunday you did the work (follow the directions for precooked/canned lentils). Serve with a simple salad or just some roasted spring veggies. Make some of My Favorite Ranch Dressing if you feel up to.
Tuesday — Taco Night (duh)
Ancho Lentil Tacos The rest of the lentils become the best vegan taco filling you’ve ever made. Smoky ancho chile, tomato paste, hot sauce: 20 minutes and Tuesday is handled. Top with avocado, pico, cilantro, and a generous dollop of Vegan Sour Cream that you already made on Sunday. This recipe has been on the PPK since 2011 and it still converts everyone.
Wednesday — Weeknight Win
Cauliflower Tikka Masala over basmati rice. Midweek calls for something that feels special without requiring a ton of effort. Cauliflower roasted until golden, simmered in a rich spiced tomato cream sauce, served over basmati. Swirl in a spoonful of Vegan Sour Cream for a tangy, creamy finish that takes it somewhere really out of this world. And did you remember to grab a local chutney at the Farmer’s Market? Use it <3
Thursday — Protein Reset
Golden Savory Baked Tofu + Best Bean Salad With Seared Asparagus A middle of the week protein boost to get you ready for the weekend. Two kinds of beans, quinoa, zucchini ribbons, peppadews, and warm seared asparagus that gently wilts the arugula. Add sliced golden baked tofu on top. Hot and cold, soft and crunchy, creamy and peppery.
Meal Prep: While dinner is coming together, make the Easy Almond Feta so it’ll be set and ready for tomorrow night.
Friday — Fancy Friday
Pesto Risotto + Strawberry Feta Salad You made it to Friday. Treat yourself. Creamy pesto risotto with garlicky roasted veggies on top — so fragrant and elegant, but not difficult. Start with the strawberry feta salad: strawberries, almond feta you already made, peppery greens, a bright dressing. Light and beautiful before the main event. Pour yourself something nice. You earned it.
Spring It Up: The risotto has a full guide to swapping in asparagus for the zucchini — see the recipe for roasting instructions.
And finally, while you’re relaxing after dinner, throw the Rhubarb Crumb Cake in the oven. Saturday morning is sorted. And then it starts all over again.
