nettles leaves around a metal spoon on a white background

In Season Vegan: March

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It’s almost Spring! I love March for so many reasons. Plants start to grow, the sun begins to shine, it’s the birth month of my daughter and a close friend. We’re already planning our garden for the year (lots of herbs, tomatoes, purple kale and leafy greens are on the horizon) and I’m eyeing up the local dandelion and nettle patches. Wild garlic isn’t mentioned on the Eat The Seasons website but it grows in abundance from March to June (ish) and we know of a great spot. Hedgerow edibles will start to shoot soon and after 4 years of living in Newport I’ve yet to really discover the edibles around here. This is the year that will change!

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Why you should be eating the seasons

When food isn’t in season, it has to be forced in energy guzzling hothouses or shipped in from overseas. This isn’t only bad for our planet: the fruit and veg taste best when they are at their natural peak. It is widely believed that fruit and veg that is in season retains more of its nutritional value as it hasn’t spent weeks being transported across the globe. In short: it tastes better, it’s better for our planet, it’s better for our bodies and it’s often better for our wallets too.

The seasonal fruit and veg boxes* from Riverford make seasonal eating even easier, with familiar favourites and more exotic varieties delivered to your doorstep every week.

Photo by Hoàng Vấn on Unsplash

What’s in season in March?

Here is my pick of this season’s vegan ingredients. I use Eat the Seasons for all my seasonal lists (non-vegan website).

Fruit

Bananas, blood oranges, kiwi fruit, lemons, oranges, passion fruit, pineapple, rhubarb

Vegetables

Cauliflower, kale, leeks, purple sprouting broccoli, salsify, spinach, spring onions, swede, wild nettles

Other

Wild garlic

January | February | March | April | May | June

July | August | September | October | November | December

nettle soup

Breakfast

These cauliflower hash browns from Healthier Steps are amazing paired with a fried tofu “egg” round and stuffed into a wholemeal breakfast muffin.

Lunch

Lauren Caris’s kale stir fry is going to be my new favourite weekday lunch. Colourful, healthy and packed full of flavour, this baby whips up in under 30 minutes!

My wild garlic and nettle soup is a surprisingly filling nutritional powerhouse.

Dinner

Wrapped in Newspaper’s cashew and sesame purple sprouting broccoli looks like a super simple way to get some leafy greens (or should I say leafy purples) into your life.

If you’ve got a hankering for some healthy Indian food, my saag tofu recipe is what you need! Other worthy mentions are Global Mouse Travels’s cauliflower tikka massala, Nest & Glow’s kale and sweet potato dahl and my own sweet potato and broccoli curry.

Another for the lovers of Indian(ish) cuisine, this Welsh Dragon curry recipe from Avant Garde Vegan deserves a bullet point of it’s own for appealing to my Welsh side. The gorgeously tangy vegetable curry marries well with the leek and onion bhajis. Yum!

Sides and snacks

This roasted salsify recipe from June Darville is about as simple as it gets.


I’d love to see your seasonal eats this month – tag me on Instagram and use the hashtag #inseasonvegan so I can see what you’re eating.

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