What to Cook in March: As winter fades and spring tiptoes in, March is the perfect time to embrace fresh, seasonal produce while still enjoying cosy comfort foods.
This month brings an exciting mix of late-winter staples and early-spring stars, making it a great time to cook with ingredients like spring greens, earthy leeks, zesty citrus, crisp radishes and fruity pineapple. Whether you’re craving warming stews, vibrant salads, or light yet satisfying meals, this what to cook in March guide will help you make the most of seasonal vegan ingredients.
We have a combination of healthy and fresh alongside decadent and comforting. March in season produce lends itself perfectly to so many easy vegan recipes. We’ve got make ahead breakfasts and light, healthy, easy lunches. There’s also hearty and warming soups, simple but delicious dinners. And some of my favourite citrus baking recipes.
VEGAN BREAKFAST RECIPES FOR MARCH
Fruit Bowl Baked Oats – baked oats are my make ahead breakfast staple.
Folded Breakfast Wraps – folded wraps were a TikTok sensation for a while, but I still love these as a slow weekend breakfast or brunch.
Orange Scones – simply warmed and buttered, breakfast shouldn’t taste this decadent!
Chocolate Orange Granola – still chilly enough as a topping for porridge or a super quick and delicious breakfast on its own.
VEGAN LUNCH RECIPES FOR MARCH
Smoked Quinoa Salad – with roasted carrots and cauliflower ‘steaks’.
Falafel Burgers – serve in homemade spinach rolls.
Spring Onion Pancakes – almost too pretty to eat! Almost 😉
Thai Quinoa Salad – the perfect easy lunchbox recipe with a divine almond butter dressing.
VEGAN SOUP RECIPES FOR MARCH
Leek and Potato Soup – thick and creamy topped with crispy vegan bacon
White Bean and Pesto Soup – hearty and comforting
VEGAN DINNER RECIPES FOR MARCH
Baked Cauliflower Pilaf – roast the cauliflower and leeks while the pilaf cooks in the oven then stir it all together!
Lentil and Spinach Enchiladas – spicy, cheesy and packed with veggies and vegan protein.
Spinach and Artichoke Pizza – no more words needed!
Leek and Spinach Filo Pie – crisp filo pastry topping a rich and creamy tofu, leek and spinach filling.
VEGAN DESSERT AND SNACK RECIPES FOR MARCH
Carrot Cake Muffins – topped with a lovely lemon icing and chopped pistachios these are perfect to enjoy with your morning coffee or as an afternoon treat!
Mini Pineapple Upside Down Cakes – a classic for a reason with a sugary crust.
Citrus Semolina Cake – this vegan cake blends zesty oranges and lemons with the nutty richness of almonds. It’s light, fluffy, moist and flavourful and an ideal dessert for any occasion.
Lemon Poppy Seed Cake – topped with a drizzle of sweet icing you’ll be making this easy vegan loaf cake again and again!
If you make any of these recipes I’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees I’ll see it! ❤)
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