Late-Spring Vegan Meal Plan

Easy, tasty vegan meals to keep you feeling fresh all week

Hi there! Happy Monday 😊

There's something about the start of a new week that always feels exciting. Every week, I tell myself I’m going to stay on top of everything—but let’s be real, I rarely do 😅. Meal planning is one of those things I want to do every Sunday, but more often than not, we end up winging it when it comes to feeding the family. A lot of days, I just head down to the garden to see what’s ready to harvest and build meals around that. Lately, though, it’s been all zucchinis and salad greens—seriously, nothing else! So we’ve been eating zucchini everything: zucchini soup, Mexican calabacitas, zucchini bread… and don’t get me started on the beetroot salads with vegan feta (I might have a slight obsession). I’m definitely looking forward to seeing some cucumbers, tomatoes, basil, and peppers soon—bring on the summer veggies!

Even if it feels like summer at home, it’s technically still spring, which means there’s still plenty of time to enjoy all those late-spring recipes for breakfast, lunch, dinner, and snacks. Think vibrant strawberries, tender asparagus, Swiss chard, sweet peas… all the seasonal goodness you can still get at your next trip to the farmer’s market. These ingredients definitely deserve a spot in your fridge and also your menu.

I prepared a great late-spring menu for you to make the most of this season. I included breakfast and snack ideas too, so you can get properly inspired for the week.

Also, let me know if you need me to slightly change the meal plan to suit your dietary needs, or if you have any questions to follow the plan.

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Blog Update: We have a new Vietnamese recipe on the blog, Vietnamese Noodle Salad, a super easy vermicelli noodle salad that combines crunchy veggies, marinated tofu, loads of greens, and a hearty peanut sauce.

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Now, let’s have a look at this spring meal plan!

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