What to Cook in April: Seasonal Vegan Recipes for Springtime Comfort

Wondering what to cook in April? This is the month of transition – where fresh spring produce like asparagus, radishes, and spring greens start to shine, but there’s still room for cosy comfort food. These seasonal vegan recipes strike the perfect balance between light and nourishing, making the most of what April has to offer.

I generally find that April is that delicious in-between month – winter’s finally given up (mostly), but summer’s still playing hard to get. The markets start filling up with bright greens, fresh herbs, and sweet, tender vegetables, while the weather swings between “I need soup” and “I could maybe eat a salad outside… if I wear a coat.”

This is the month for meals that feel fresh but still offer a bit of warmth and comfort. Think spring greens tossed into cozy pastas, light soups with the last of the root veggies, and zingy, lemony desserts that taste like sunshine after a long, grey winter.

Seasonal Produce to Cook With in April

April is a transition month, and that means the best of both worlds – early spring produce meets the tail end of cold-weather staples. Here’s what to stock up on:

• Spring Greens & Herbs – Watercress, spinach, pea shoots, chives, parsley, dill

• Tender Vegetables – Asparagus, radishes, baby carrots, new potatoes, fennel

• Sweet & Citrus – Rhubarb, blood oranges, lemons, early strawberries and raspberries

(Side note: If you ever want to feel like you have your life together, buy fresh herbs. Chop them into everything, including sweet snacks and desserts. Your taste buds will absolutely thank you!)

Cozy & Fresh: The Best Vegan Recipes for April

Now, onto the good part – the food. April’s recipes should be as adaptable as the weather. Some days call for crisp, vibrant salads; others demand something warm and nourishing. Here’s what to cook this month:

Vegan Breakfasts for April

Raspberry Crumble Bars – adaptable to almost any fruit these crumbly shortbread bars definitely have ‘dessert for breakfast’ vibe.

Fluffy Strawberry Pancakes – sweet, fruity, stack em high!

Lemon Blueberry Baked Donuts – because they’re baked not fried and not dipped in sugar, I’ve pretty much convinced myself these blueberry donuts are healthy.

Chocolate and Raspberry Jam Porridge –  perfect for chilly spring mornings.

Vegan Lunches for April

Asparagus and Sun Dried Tomato Bread – also stuffed with smoked vegan cheese. Use it as sandwiches, with soups or salads or simply stand carving pieces off and smearing in vegan butter like I did.

Warm Spring Veg Salad – new potatoes, green beans and crunchy radishes in a gorgeous miso lemon dressing.

Spring Greens Salad – absolutely packed with spring vegetables and and served with quinoa and a herby dressing.

Pesto ‘Chicken’ Orzo Pasta – I know not everyone is a fan of fake meats but they’re a good alternative to legumes when it comes to adding protein to a meal. This salad has so much flavour and texture in every single bite.

Vegan Snacks and Desserts for April

Lemon and Blueberry Rustic Tarts – simple but showstopping dessert of crisp puff pastry absolutely bursting with juicy blueberries flavoured with lemon and mint.

Baked Rice Pudding – the ultimate comfort food of creamy vegan rice pudding and skillet roasted fruits (and you can adapt the fruits to whatever season it is).

Lemon Curd Layer Cake – vegan lemon curd and buttercream frosting literally smothering light as a feather lemon sponge cakes.

Carrot Loaf Cake – that perfect combo of soft sponge, warming spices, lemon frosting and crunchy walnuts.

Are you as ready for the spring and summer fruits as I am? The place I lived before where I am now had a wonderful fruit and veg garden and my delight when I found the raspberry canes growing in the corner. It was a daily battle between me and the birds as to who was going to get them first!

Bringing a Little Spring to Your Kitchen

If winter is all about deep, slow-cooked flavours and summer is light and breezy, spring is the middle child that loves balance. Try roasting early-season vegetables with bright citrus or tossing warm grains with crisp, peppery greens. Keep a jar of lemony dressing in the fridge for instant meal upgrades. And don’t be afraid to bring a little spring energy into your kitchen – open a window, put on some music, pretend your kitchen is in the south of France.

I hope you’ve enjoyed this guide to what to cook in April. If you have any favourite spring recipes let me know in the comments!

And 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! ❤)

Don’t forget to follow me on Facebook and Pinterest for extra recipe inspiration, chat, behind the scenes and so much more!