March’s Most Popular Vegan Recipes, From Sushi Sandwiches to Crunchwraps

As we close out March, there’s no better time to usher in spring with a delicious, plant-based meal that nourishes both body and soul. Whether you’re a longtime vegan or just exploring plant-based options, this season offers an exciting opportunity to indulge in flavorful dishes that celebrate spring vegetables.

RELATED: From Cottage Cheese to Carrot Cake, Here are February’s Most Popular Recipes

We’ve compiled the top 12 vegan recipes that will make today deliciously memorable. With blueberry pancakes, carrot noodle pad Thai, and sushi sandwiches, these recipes prove that seasonal transition foods don’t have to be heavy or lacking in flavor. Whether you’re preparing a quick weeknight dinner or planning a special dish for a cozy gathering, these vegan recipes will keep you satisfied and inspired throughout the next month.

March’s Top 12 recipes

Let’s dive into the flavors of March and discover some of the most delightful plant-based creations.

Hannah Kaminsky

1 Easy Two-Step Tofu Scramble With Mixed Veggies

Why settle for eggs when you can enjoy a savory, cholesterol-free tofu scramble that’s quick and easy to make? Customize this dish by adding colorful vegetables like bell peppers, onions, spinach, or mushrooms for an extra burst of flavor and nutrition.
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Kristin Teig

2 Iced Pistachio Matcha With a Cheesecake Surprise

Creamy, nutty, and just the right amount of indulgent, this matcha offers a sophisticated twist on the cheese tea trend that has swept across cafés from Asia to New York. In this recipe from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-Free Recipes to Reconnect, Root, and Restore, Remy Morimoto Park replaces the traditional salted cheese foam with a velvety, tangy topping crafted from vegan cream cheese, lemon, and vanilla.
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Eat the Rainbow

3Sushi Sandwich With Crispy Tofu and Pickled Beets

This fun twist on the classic sammie brings all the fresh, vibrant flavors of sushi, but layered between sushi rice for a unique and tasty alternative. Pickled beets add an extra burst of flavor while also delivering a healthy dose of vitamin C and anti-inflammatory nutrients. From Eat the Rainbow: Vegan Recipes Made With Love, this sushi rice sandwich is perfect for meal prep—make it ahead of time, wrap it up, and enjoy a quick, flavorful lunch during the week.
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Hannah Sunderani

4 Copycat Crunchwrap Supreme With Gooey Cashew Queso

Skip the drive-thru and enjoy a delicious Crunchwrap Supreme made right at home. While store-bought queso works in a pinch, this cashew version, created by food blogger Hannah Sunderani of Two Spoons, elevates the dish to a new level of flavor and richness.
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Eat the Rainbow

5 Dreamy Vegan Cherry Rose Vanilla Iced Latte

Cherries bring a burst of natural sweetness and vibrant color to this caffeine-free iced latte. The smooth blend of vanilla, rosewater, and juicy cherries, combined with adaptogenic maca (known for its hormone-balancing and libido-boosting properties), creates a fragrant, deliciously sippable treat. Customize it with your favorite non-dairy milk for a personalized touch.
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Eat the Rainbow

6 Crispy, Golden, Baked Chickpea Nuggets

These vegan chicken nuggets, crafted from chickpeas, oats, and tofu, feature a satisfyingly crispy cornflake-panko coating and come together in no time. From the Eat the Rainbow: Vegan Recipes Made with Love cookbook, these chickpea-based nuggets are ready in just 30 minutes. They’re perfect for dipping in ketchup and make a delicious side when paired with homemade fries or roasted potatoes.
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Isa Chandra Moskowitz

7 Isa Chandra Moskowitz’s Irish Stout Stew With Fluffy Potato Biscuits

No matter the season—fall, winter, spring, or summer—this vegan Irish Stout Stew from cookbook author Isa Chandra Moskowitz will surely delight. Featured in The Superfun Times Vegan Holiday Cookbook, this dish is made even more comforting with a fluffy potato biscuit that soaks up the rich, savory gravy. Kidney beans and porcini and cremini mushrooms add the hearty, satisfying texture that’s a staple of traditional Irish cuisine.
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Kayla Cappiello

8 Salted Chocolate and Banana Bread Vegan Blondies

These easy, gluten-free, oil-free blondies are loaded with swirls of creamy peanut butter and melty chocolate. Combining the best of banana bread, chocolate chip cookies, and blondies, these treats from the Easy Allergy-Free Cooking cookbook are a must-try. For a nut-free alternative, simply swap the peanut butter for tahini.
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Frugal Vegan

9 Roasted Potato Zucchini Pizza

Pizza time is anytime with this simple, healthy recipe. Thinly sliced roasted potatoes and zucchini, topped with fresh, peppery arugula, all on a warm, crispy pizza dough—this is everything we need for dinner this week. The perfect balance of flavors and textures makes it a satisfying vegan alternative to your usual pizza night.
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Kiki Nelson

10Blueberry Vanilla Pancakes With Maple Syrup

Blueberry vanilla pancakes—what more could you want? These fluffy, moist, and flavorful hotcakes are the perfect breakfast treat. From the Plantifully Lean cookbook, these whole wheat, berry-packed pancakes make mornings a breeze. For a personalized twist, add banana slices, chocolate chips, or toasted coconut to create your ultimate pancake experience.
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Hannah Kaminsky

11  Super-Sized Fruity Vegan Pop Tart

This giant pastry takes our nostalgic childhood favorites to a whole new level. Bigger really is better when it comes to the perfect ratio of crust to filling, and this recipe from The Everyday Vegan Cheat Sheet cookbook delivers just that. With a larger bite of gooey, jammy fruit preserves than you’d ever get in a classic hand pie, every bite is pure bliss. The bold pink, beet-colored icing is a must for that nostalgic touch.
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Carina Skrobecki Photography

12  Healthy Carrot Noodle Pad Thai

This quick, vegetable-packed dish comes together in just minutes for a satisfying and nourishing meal. A creamy almond butter sauce perfectly coats the carrot noodles in this lighter, vibrant take on Pad Thai from The Simply Real Health Cookbook. For an extra protein boost, add baked tofu or vegan chicken to complete the dish.
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