A collection of 15 vegetarian dinner ideas for May, featuring seasonal ingredients for spring – peas, potatoes, greens, carrots, and more.
I’m a little late in sharing the seasonal mains collection this month as I’ve just gotten back from a two week stay in Germany with an uncooperative laptop. In any case, it’s still the beginning of the month, so I hope these May vegetarian dinner ideas are helpful as we move further into spring.
In season now: herbs, asparagus, strawberries, peas, greens, potatoes, carrots, and more. Even though it’s been abnormally cold the past week or so, we’ll be harvesting spinach, rucola, and herbs this week. For wild foods this month, nettle, dandelion, wild fennel, jack by the hedge, and ramps are all excellent now. Elderflower is coming in and wild garlic is just about done, depending on where you are.
This month, every recipe included is both vegan and gluten free.
Roasted New Potato Salad with Lentils and Herb Dressing
This roasted French potato salad with lentils and a herby dressing is a far cry from standard mayo-filled potato salad – it's very light and a meal in itself with protein-packed lentils and spinach. The herb vinaigrette lifts everything up here, with dill, chives, and a little spicy mustard, perfect for picnics and barbecues.
These coconut rice noodles are packed with spring green vegetables like asparagus, spinach, and zucchini, and only need about 15 minutes from start to finish. Vegan, gluten free (with brown rice noodles), and with a creamy coconut milk ginger base.
A simple 15 minute Moroccan carrot salad with quinoa and chickpeas for busy days. Healthy, vegan, and ideal for packed lunches or a quick dinner. Dates, lemon, and parsley round out this filling salad.
Vegan potato pea curry is total comfort food, and weeknight appropriate even if it is just a big bowl of potatoes. Spicy carbs are the best – serve with dosa for protein and a fun vehicle for the potatoes.
Spring green minestrone is a twist on the classic, with seasonal vegetables like asparagus, peas, and plenty of pesto. With creamy white beans, it's a meal in a bowl, but light enough that it makes sense to be eating a soup even in warm weather.
This summer strawberry salad is packed with the best of the season – early summer berries, fresh greens, herbs, and flowers. It's spring in a bowl, with lentils and a sweet strawberry vinaigrette.
This pastel green pea hummus is made with spring peas, chickpeas, and lemon for a lighter, sweeter variation of vegan hummus. Serve with fresh seasonal vegetables and strawberries to make a beautiful spring platter.
Vegan potato leek soup with lemon for a lightened up version of the classic comfort food dish. This simple meal is perfect for cosy autumn and winter meals or with the first spring vegetables.
This budget friendly, healthy vegan lentil and potato stew is full of comfort food goodness and seasonal ingredients, like carrots, greens, & winter herbs.
