Spring is the best time of year to cook vegan in Australia. After months of pumpkin and root vegetables, the markets suddenly fill with asparagus, peas, broad beans, baby spinach, fresh herbs and the first strawberries. Everything is sweet, green and quick to cook, which means less time at the stove and more flavour on the plate.
Below is a quick guide to what’s in season during September, October and November, a few easy ideas for each, and our favourite spring recipe: a lemony asparagus, pea and mint orzo that comes together in about 25 minutes.
What’s in season in Australian spring
Seasons vary a little between Hobart and Darwin, but across most of the country you’ll find these at their best and cheapest in spring:
- Vegetables: asparagus, peas, snow peas, sugar snap peas, broad beans, artichokes, baby spinach, rocket, spring onions, new potatoes, fennel, zucchini (from late spring), radishes and lettuce.
- Herbs: mint, parsley, dill, chives, coriander and basil (from late spring).
- Fruit: strawberries, mulberries, mangoes (from late spring in the north), lemons, limes, oranges, avocados and pineapple.
A good rule: if it’s piled high at the front of the greengrocer and the price has dropped, it’s in season.
Easy spring ideas
Asparagus
Snap off the woody ends, toss in olive oil and salt, and roast at 220°C for 8 to 10 minutes. Finish with lemon zest and toasted almonds. Or shave it raw into ribbons with a vegetable peeler for a crunchy salad.
Peas and broad beans
Blanch for two minutes, then smash with mint, lemon juice, olive oil and salt for a bright green spread on sourdough toast. Double-peel broad beans (pop them out of their pale skins after blanching) for the best colour and texture.
Baby spinach and rocket
Wilt a big handful into pasta, curries or soups right at the end of cooking, or use as the base for a quick salad with toasted seeds and a mustard dressing.
Strawberries
Slice and macerate with a little sugar and lemon juice for 15 minutes, then spoon over coconut yoghurt, overnight oats or vegan pancakes.
Our favourite: spring asparagus, pea and mint orzo
This is the dish we make on repeat once asparagus season starts. Orzo cooks like risotto but takes half the time and needs far less stirring. A splash of plant milk and a spoonful of nutritional yeast make it creamy without any dairy, and plenty of lemon and mint keep it fresh.
It works as a main for two to three people or a side for four, and it’s just as good cold the next day as a pasta salad.
Spring Asparagus, Pea and Mint Orzo
Ingredients
- 2 tbsp olive oil
- 1 brown onion finely diced
- 3 cloves garlic finely chopped
- 1 1/2 cups dried orzo about 300 g
- 3 cups hot vegetable stock
- 1 bunch asparagus woody ends removed, cut into 3 cm pieces
- 1 cup peas fresh or frozen
- 1/4 cup unsweetened plant milk
- 2 tbsp nutritional yeast
- 1 lemon zest and juice
- 1/2 cup fresh mint leaves torn
- 1 handful baby spinach optional
- salt and black pepper to taste
- 2 tbsp toasted pine nuts or flaked almonds to serve
Instructions
- Heat the olive oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook for 4 to 5 minutes until soft.
- Add the garlic and cook for 1 minute, then add the orzo and stir for another minute to lightly toast it.
- Pour in the hot stock, bring to a simmer and cook for about 8 minutes, stirring often so the orzo doesn't stick.
- Add the asparagus and peas and cook for 3 to 4 minutes more, until the orzo is tender and most of the liquid has been absorbed. Add a splash of water if it gets too thick.
- Stir in the plant milk, nutritional yeast, lemon zest and half the lemon juice, plus the spinach if using. Season well with salt and pepper.
- Take off the heat, stir through most of the mint, and taste for more lemon juice. Serve topped with the remaining mint and toasted nuts.
Notes
Tips for the best result
- Don’t overcook the asparagus. Add it in the last few minutes so it stays bright green with a little bite.
- Frozen peas are fine. If you can’t find fresh peas, frozen work perfectly and are often sweeter.
- Loosen it before serving. Orzo keeps absorbing liquid as it sits. Stir in a splash of hot stock or water just before serving to bring back the creamy texture.
- Add protein. Stir through a drained can of cannellini beans or top with crispy tofu to turn it into a more filling main.
FAQ
What vegetables are in season in spring in Australia?
Asparagus, peas, broad beans, snow peas, baby spinach, rocket, artichokes, spring onions, new potatoes, fennel and radishes are at their best through September, October and November.
Is orzo vegan?
Most dried orzo is made from durum wheat semolina and water, so it’s vegan. Check the label, as some fresh or speciality pastas contain egg.
Can I make this orzo gluten-free?
Yes. Use a gluten-free orzo-shaped pasta, or swap in short-grain rice and cook it a little longer, adding stock gradually like a risotto.
How long does it keep?
Store leftovers in an airtight container in the fridge for up to three days. It’s lovely cold as a salad with an extra squeeze of lemon.