Vegan spring flavours Celebrate the arrival of the new season's greens, try putting a new twist on tofu, and get inspired by Indian vegan recipes this spring.

In this article

Spring greens The importance of bean curd

An Indian spring Recipe search

Spring is here and with it comes light, fresh flavours and tender young vegetables to cheer up your cooking after the hearty but hefty fare of winter. Baby broad beans begin to appear like Russian princesses from within their fur-lined pods, young leaves of spinach burst forth with their emphatically healthy foliage, and British asparagus reaches up from the warming earth to inspire us to aspire for just that little bit more from our vegetables.

The exuberance of the season's growth means the opportunities for nutritious delight are almost limitless. Try these recipes as a springboard into the brighter days.

• Couscous with spring vegetables by Claudia Roden
• Leek and pea salad by Ed Baines
• Roast asparagus with garlic and capers from Good Food Magazine
• Broad bean and flamed pepper salad from The Vegetarian Society
• Cauliflower and asparagus tart from 'Vegan' by Tony Weston and Yvonne Bishop

Chef says

"I tend to use a lot of lentils and pulses. And during truffle season you make some really nice vegan dishes." Curtis Stone

Tofu is a soya derivative rich in protein, low in saturated fat and sodium, contains no cholesterol and is packed with vitamins and iron, so what's not to love about this health food? Tofu's mild flavour makes it an extremely versatile product: firm-pressed it's perfect for cutting into cubes for frying or roasting, while creamy silken tofu is great in dips and sauces. It's tofu's adaptability that makes it a clean and clear winner as a vehicle for so many different flavours. Try these recipes and start having fun with tofu.

• Video recipe: Bean curd with 'oyster' sauce. There is also an html version available here.
• Tofu croquettes with cranberry sauce by The Vegan Society
• Braised beancurd (tofu) casserole by Deh-Ta Hsiung from Veg Talk
• Aubergine and tofu satay by The Vegetarian Society
• Crisp tofu with chilli, garlic, spinach and soy mushrooms by Tony Tobin

Quote

"I've been a vegan now for 16 years. I really enjoy being a vegan. My diet is seemingly limitless, what with necessity being the mother of invention." Moby

The Indian summer may be famous, but there's no reason to resist the influences of that famous cuisine at any time of year. Indian flavours are as vibrant as they are varied, with countless regional variations and dishes to suit every palate. Try aromatic lentils with spinach, a mild coconut and cauliflower curry, or baby potatoes pepped up with chillies and fennel seeds.

• Sweet and sour red lentils by Madhur Jaffrey
• Vegetable pullao by Madhur Jaffrey
• Goan coconut gobi by Reshma Martin
• Daal saag by Merrilees Parker
• Baby potatoes with fennel by Manju Malhi

To look for more recipe ideas, search our advanced search recipe database choosing the 'vegan' option from the 'special considerations'.