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Caramelized Spring Onion Dip with Green Garlic & Dill (vegan)

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Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This vegan caramelized spring onion dip paired with colorful crudité makes the perfect vegan appetizer. Super creamy without any added dairy, this onion dip is packed with flavor thanks to caramelized spring onions, green garlic, and fresh dill. A quick blend with vegan mayo and brings everything together.

Nothing says spring has sprung like the appearance of spring onions and green garlic at the farmers market! I brought home some beautiful spring bulb onions and green garlic from the farms I work with last week and knew I wanted to pair them together in a flavorful dip. This creamy vegan dip relies on caramelized onions for the sweet and savory flavor base. Lemon juice lends a bit of tanginess to balance everything out. Dill adds a lovely herbal note, and vegan mayo makes it creamy and thick. Since there was a veritable rainbow of spring produce in season, I served my onion dip with colorful and crunchy crudité (i.e. raw veggies). This dip is also wonderful with chips, crackers, or as a sandwich spread!

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Spring Onions versus Regular Storage Onions

If you’ve been to a farmers market or well-stocked grocery store in the spring, you’ve probably seen a couple of different iterations of “spring onions”. Like green garlic, spring onions are simply immature bulb onions. They’re typically harvested as a way to thin out an onion crop as the bulbs begin to form and get bigger. Sometimes, spring onions will be sold in bunches with the greens attached when the bulbs are still pretty small. Other times, you might find them close in size to a standard storage onion but without the papery skin (like you see here). In order for newly harvested onions to have a papery skin, they have to be cured after harvesting. I’ve tested this recipes with both types of onions and each yields delicious results!

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tips for Making Perfect Caramelized Onions

Since this recipe relies heavily on caramelized onions for flavor, here are my tips for achieving the perfect ones every time:

  • Be patient! Caramelizing onions, especially to a golden brown color takes time. The more onions in your pan, the longer it will take. Since we’re using two onions here, it will take between 40-50 minutes. I know it seems like a long time, but it’s so worth it for the flavor!
  • It might seem more intuitive to dice your onions into small pieces in order to caramelize them faster, but that will make it a little easier for them to burn. Instead, cut your onion in half, then slice each of those halves into roughly 1/8-inch thick slices. Check out the photos below for reference.
  • Stir the onions every 2-3 minutes to ensure they caramelize evenly.
  • Use a splash of water to de-glaze the pan when there are darker brown bits stuck to it. Do this by adding a couple of tablespoons of water to the pan, then use a wooden spoon to scrape up those brown bits and stir them into the onions.
  • No matter what you’ve been told, you DO NOT need to add sugar to the pan. Onions have plenty of naturally occurring sugars. Being patient and spending the time to caramelize them properly will yield sweet and savory onions.
Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Using Green Garlic and Substitutions

You might have noticed that this recipe has “green garlic” in it. Green garlic is simply immature garlic. If you’re curious what it looks like, you can see it in the photos above! Since it’s immature, it hasn’t had a chance to fully develop the cloves and its papery skin. So, you can use the entire bulb and a good portion of the stalk without having to worry about peeling it! Green garlic is common in the spring while mature garlic is typically harvested in the warmer summer months. If you can’t find green garlic, you’ll simply use 2 cloves of regular garlic in its place in the recipe.

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Enjoying Your Caramelized Spring Onion Dip

I enjoyed this dip with raw cucumbers, radishes, carrots, and kohlrabi since they were in season at the time. You can also pair this onion dip with chips (ruffled potato chips are my favorite!) or crackers. Or, try it as a sandwich spread with some avocado and sprouts.

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Caramelized Spring Onion Dip with Green Garlic & Dill (vegan)

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  • Author: Courtney West
  • Total Time: 1 hour
  • Yield: 1 1/2 cups
  • Diet: Vegan
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Description

This vegan caramelized spring onion dip paired with colorful crudité makes the perfect vegan appetizer. Super creamy without any added dairy, this onion dip is packed with flavor thanks to caramelized spring onions, green garlic, and fresh dill. A quick blend with vegan mayo and brings everything together. 

Ingredients

  • 6–8 spring onions, or 2 medium onions
  • 1 bulb green garlic, or 2 garlic cloves
  • 2 tablespoons olive oil
  • Sea salt, to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh dill, roughly chopped 
  • 1 tablespoon nutritional yeast
  • 1/3 cup vegan mayonnaise
  • optional for serving: raw spring veggies such as carrots, radishes, kohlrabi, and cucumbers

Instructions

Set a large skillet over medium heat. While the pan heats up, prepare your onions and garlic. If you’re using small spring onions, remove and discard the root end Then cut the bulb and green tops into 1/8-inch thick slices. If you’re using larger onions, remove the papery outer skin if present, then slice off and discard the root end. Cut each onion in half, then slice each half into pieces that are roughly 1/8-inch thick. For the green garlic, remove the root end. Remove any tough or dried out parts of the upper green portion and discard them. Finely chop the green garlic stalk and bulb. If you’re using garlic cloves, give them a rough chop. 

Add the olive oil to your heated skillet. Add the sliced onions along with a pinch of sea salt. Cook the onions over medium heat, stirring every 2-3 minutes.  Once the onions are translucent, add the chopped green garlic. If you notice any brown bits accumulating on the bottom of your skillet, add a couple of tablespoons of water and scrape them up with the back of a wooden spoon. Cook the onions and green garlic until they are golden brown and evenly caramelized. This will take approximately 40-50 minutes total. 

Once the onions and green garlic are ready, remove the skillet from the heat. Allow them to cool for about 5-10 minutes so they aren’t piping hot. Using either a regular blender or an immersion blender, blend together the caramelized onions and green garlic with the lemon juice, dill, nutritional yeast, and vegan mayo. Blend until the dip is mostly smooth and thick. Taste and add salt to season as needed. 

If you’d like to serve your dip with crudité, cut your preferred veggies into manageable pieces. Put the dip in a bowl and arrange everything on a platter around it.

Keep leftover dip in a sealed container in the fridge. Make sure to enjoy it within a week! 

Notes

  • If you don’t have fresh dill, you can use 2-3 teaspoons of dried dill in its place. 
  • If you don’t need the recipe to be vegan, you can use an equal amount of regular mayonnaise. For a tangier version, use Greek yogurt or sour cream in place of the mayonnaise. 
  • Prep Time: 10 minutes
  • Cook Time: 40-50 minutes
  • Category: appetizer

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Caramelized Spring Onion Dip with Green Garlic & Dill (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan)

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Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Creamy vegan polenta forms a pillowy bed for a mixture of caramelized leeks, tender zucchini, and sweet spring peas. Lemon zest and dill add brightness and a lovely herbal contrast. This gluten free and vegan main dish is packed with flavor and ready in under 30 minutes!

Last week I brought home first of the season leeks AND zucchini! It was such a celebratory moment that I knew I wanted to create a special dish to mark the occasion. Since caramelized leeks are one of my favorite things EVER, I built the recipe from there. Tender zucchini was added to the leeks along with lightly blanched spring peas. To lighten and brighten the veggies, I stirred in some lemon zest and dill once I removed them from the heat. Creamy polenta adds a filling and comforting element. I hope you enjoy this dish as much as I did!

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Why You Should Make This Recipe

  • It’s a celebration of spring flavors on a bed of creamy, dreamy polenta. What’s not to love?!
  • It’s gluten free, vegan, AND ready in just 30 minutes.
  • You only need 10 ingredients, none of which are hard to find.
  • It combines the comforting component of polenta with light and springy vegetables so you get the best of both worlds.
Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

How to Use Leeks

Caramelized leeks form the sweet and savory flavor base for the vegetables in this recipe. In case you’re not familiar with them, leeks are one of the more mellow members of the onion family. They have a lovely sweetness that intensifies when they’re caramelized!

Since leeks have the tendency to harbor soil between their layers, I make sure to clean them well before using them in recipes. To use leeks, remove the darker green top portion. This part is better used for making stock as it’s more fibrous. If there are still roots attached, cut off and discard them. Cut the remaining white and light green portion of the leek in half lengthwise. Then, slice each half into half moon shapes. Place your chopped leeks in a colander and run them under cool water, agitating them with your fingers to separate the layers. Make sure to rinse well to remove all of the soil, then pat them to dry before moving on with your recipe.

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tips for Making the Creamiest Polenta

I can’t remember where I first read about this technique, but I make my polenta in two distinct steps: whisking continuously at first until it thickens, then putting a lid on it, lowering the heat, and letting it cook for about 15 minutes. It’s soooo much better than standing there the entire time to whisk it! Allowing it to cook with the lid on traps the steam inside which yields a much creamier polenta in my opinion. After the 15 minutes are up, I remove the lid and stir in some vegan butter to make it extra luscious. Just make sure to serve it right away as it will firm up as it cools down!

Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Tips for Re-heating Your Polenta

As polenta cools down, it firms up. If you have leftovers and put them in the fridge, you’ll notice that they are completely solid once chilled. There are two different ways you can heat polenta back up:

  1. Cut it into slices and sear it in a pan over medium heat OR heat the slices through in a toaster oven.
  2. Put the polenta in a small pot along with a few splashes or stock or milk. Heat over medium, stirring and breaking up the polenta to encourage it return to a creamy state.
Polenta with Caramelized Leeks, Zucchini, & Peas (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Polenta with Caramelized Leeks, Zucchini, & Peas (vegan)

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No reviews

  • Author: Courtney West
  • Total Time: 30 minutes
  • Yield: 3-4 servings
  • Diet: Vegan
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Description

Creamy vegan polenta forms a pillowy bed for a mixture of caramelized leeks, tender zucchini, and sweet spring peas. Lemon zest and dill add brightness and lovely herbal contrast. This gluten free and vegan main dish is packed with flavor and ready in under 30 minutes!

Ingredients

  • 8 ounces shelled peas
  • 4 cups vegetable broth
  • sea salt, to taste
  • 1 cup polenta
  • 3 small leeks
  • 1 tablespoon olive oil
  • 2 medium zucchini, diced
  • 1 medium lemon, zested
  • 2 tablespoons fresh dill, chopped
  • 4 tablespoons vegan butter
  • 2 tablespoons nutritional yeast

Instructions

Start by blanching your peas. Fill a large pot with water and bring it to a boil. Add a large pinch of salt and the peas. Allow them to boil for 2 minutes, then strain them. Set the peas aside for now.

Prepare your leeks by removing the dark green portions. You can save these for making stock. Remove any roots that are attached, then slice the white and light green portion of the leek in half lengthwise. Slice these halves into half-moons, then rinse them well, making sure to remove any dirt between the layers. Pat them dry and set them aside.

Start your polenta next. Add the broth and a big pinch of salt to a pot. Bring the broth to a boil over medium-high heat. Once the broth is boiling, pour in the polenta and reduce the heat to medium. Whisk the polenta constantly until it thickens and begins to spurt. This will take no more than 5 minutes. Once it thickens, place the lid on the pot, kick the heat down to medium-low, and allow the polenta to cook for 15 minutes.

While the polenta cooks, heat a large skillet over medium heat. Add the olive oil, the leeks, and a pinch of salt. Cook, stirring every minute or so, until they begin to caramelize. This will take about 5-7 minutes. Add the diced zucchini and another pinch of salt. Cook until the zucchini are just tender, about 3 minutes, then add the peas. Cook just long enough for the peas to warm through then remove the skillet from the heat. Stir in the lemon zest and dill. Then taste the veggies and add more salt if needed.

Once the polenta is done, remove it from the heat and add the vegan butter and nutritional yeast. Whisk vigorously to incorporate the butter.

To serve, ladle a bed of polenta into each bowl, then top it with the veggie mixture.

Notes

  • You can use fresh or frozen peas. If you use frozen peas, thaw them first and skip the blanching step.
  • To re-heat your polenta, add some to a pot along with a few splashes of stock or milk. Stir, making sure to break up the polenta with the back of your spoon. Keep stirring until it is creamy and warmed through, adding more stock or milk as needed.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: main

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!