photo by Will Frolic For Food
Since you all enjoyed my round-up of 10 delicious vegan Easter recipes, I decided to do another round-up of vegan recipes that use fruits and veggies that are in season now! It’s May, which means you can look forward to eating lots of dark leafy greens, strawberries, rhubarb, broccoli, and asparagus. But the most exciting part is what you turn these ingredients into! Scroll through for 10 mouthwatering seasonal vegan recipes for May.
I came up with these red kidney bean & tahini taco pizzas on a whim. Basically, I was craving Mexican food + a pizza. I didn’t want to spend the struggle or time trying to whip up a vegan & gluten-free pizza crust. I wanted to keep it as simple as possible and use what I already had in my pantry and fridge. So I made an easy 4-ingredient kidney bean mash, heated up some corn corn tortillas, and added a tahini drizzle. The taco pizza has officially been born!
Pizza is absolutely the ultimate American comfort food. As a kid, we used to order a big box of pizza from our local pizza shop once a week as a special treat. Only when we were good, of course. We’d curl up, have family movie night, and all dig in to the pizza together. There’s just something about it that’s so out of this world amazing, especially in the fall. I haven’t had pizza in forever, so I’ve gathered some of the best vegan pizza recipes that I could find for inspiration. It serves as full proof that vegans don’t miss out on anything.