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.
I’m considering expanding this into a larger post for each month, more of a “what to eat this month” instead of just mains. Would you prefer multiple posts (sweet vs savoury, for example) or all collected into one post for each month? Let me know! Either leave a comment or send me a note, and I’ll share whatever’s preferred.
This month, every recipe included is both vegan and gluten free.
1. Roasted New Potato Salad with Lentils and Herb Dressing
Roasted new potatoes, chewy lentils, spinach, and a dill & chive dressing make up this spring salad. No mayo in sight, and a far cry from old school potato salad with lots of greens and lentils for protein – much more a meal than a side. Get the recipe here.
2. Spring Green Vegetable Coconut Rice Noodles
This is a nice light dinner, with brown rice noodles, a slightly sweet coconut milk broth (no curry) and all the green vegetables you can get your hands on. It only needs about 15 minutes from start to finish, too. Get the recipe here.
3. Moroccan Carrot and Chickpea Salad
One of my favourite weeknight meals year round, but particularly nice in May with sweet spring carrots. If you have cooked quinoa and chickpeas on hand, this one needs just a few minutes to throw together, but still less than half an hour if you have to cook the quinoa. It makes great lunch leftovers too. Get the recipe here.
4. Vegan Potato Pea Curry with Dosa
Maybe not the most spring-like dish you’ve ever seen, but right for chilly May days when some very carb heavy comfort food is needed. The dosa is made with lentils, brown rice, and chickpea flour, so that’s where the protein/iron/etc. is coming from here, but this would be equally good with eggs or some spicy chickpeas. Get the recipe here.
5. Spring Green Minestrone
Another quick and easy meal, with loads of seasonal green vegetables, white beans, and a speedy no-nut no-cheese pesto stirred in to each bowl. With a ten minute cooking time, you can’t go wrong. Get the recipe here.
6. Summer Salad with Strawberry Vinaigrette
I called this a summer salad back when I posted it, because strawberries (and everything else) aren’t available locally until the end of June in Manitoba. Now it’s a spring salad with a seriously good strawberry dressing, lentils, sprouts, and tender lettuce. Get the recipe here.
7. Green Pea Hummus + Spring Mezze
I know I shared this for April as well, but it’s likely more appropriate for May as everything included in this mezze is now properly in season (with the exception of cucumbers, maybe). Sweet green pea hummus, crudités, and any crackers or bread you like make for a fun hands-on dinner. Get the recipe here.
8. Potato Leek Soup with Lemon and Greens
Very cozy, and this version isn’t pureed if you like a chunky soup. Add some little white beans to bring this soup into full meal status, and serve with dark rye bread. Get the recipe here.
9. Spring Strawberry Asparagus Quinoa Salad
Another quinoa salad, in quite a different direction. Sweet strawberries, tender asparagus, and crunchy radishes steal the show here with quinoa and big white beans offering a neutral backdrop. With a lemon dill dressing. Get the recipe here.
10. Roasted Spring Vegetable Socca
If you want pancakes for dinner but know you need vegetables, too, this is the way to do it. Both light and filling, with lots of greens and a satisfying chickpea flour pancake base. Get the recipe here.
11. Lentil and Potato Stew
Carrots, potatoes, lentils, and greens make up the bulk of this easy stew/soup, with a big hit of mustard taking the flavour up a notch. Shockingly simple and so delicious on colder spring days. Get the recipe here.
Loved these vegetarian May dinner ideas? Let’s connect! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.