Introduction
Spring is the perfect season to enjoy lighter, fresher meals made with vibrant produce and simple plant-based ingredients. These spring vegan recipes focus on fresh vegetables, herbs, and comforting flavors that feel right for warmer days. Whether you want quick lunches, relaxed dinners, or weekend favorites, this list offers satisfying vegan dishes you will enjoy making and eating.
1. Lemon Asparagus Pasta
A bright pasta dish with fresh asparagus and citrus flavor, perfect for spring evenings.
Ingredients
- 12 oz pasta
- 1 bunch asparagus, trimmed and sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 lemon, zested and juiced
- 1/2 cup unsweetened oat cream
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook pasta according to package directions. Reserve 1/4 cup pasta water.
- Heat olive oil in a pan over medium heat. Sauté garlic for 30 seconds.
- Add asparagus and cook for 4–5 minutes until tender.
- Stir in lemon zest, juice, oat cream, salt, and pepper.
- Add cooked pasta and pasta water. Toss until coated.
Time: 20 minutes
Prep Tip: Do not overcook asparagus to keep it bright.
How to Serve It
Top with fresh parsley and extra lemon zest. Serve warm with a green salad.
2. Spring Vegetable Stir-Fry
This quick stir-fry highlights crisp spring vegetables in a simple sauce.
Ingredients
- 1 tbsp sesame oil
- 1 cup snap peas
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
Instructions
- Heat sesame oil in a wok over medium-high heat.
- Add vegetables and cook for 5–6 minutes, stirring often.
- Mix soy sauce, vinegar, and maple syrup.
- Pour sauce into pan and toss for 1 minute.
Time: 15 minutes
Prep Tip: Keep vegetables dry for better texture.
How to Serve It
Serve over steamed jasmine rice or quinoa.
3. Chickpea Spring Salad
A refreshing protein-packed salad ideal for lunch.
Ingredients
- 1 can chickpeas, drained
- 1 cucumber, chopped
- 1/4 cup chopped parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp salt
Instructions
- Combine chickpeas, cucumber, and parsley in a bowl.
- Whisk olive oil, lemon juice, and salt.
- Toss salad with dressing.
Time: 10 minutes
Prep Tip: Chill before serving for best flavor.
How to Serve It
Serve cold with pita bread or leafy greens.
4. Creamy Vegan Mushroom Risotto
Comforting yet light enough for spring.
Ingredients
- 1 cup arborio rice
- 4 cups vegetable broth, warm
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 tbsp olive oil
- 1/4 cup nutritional yeast
- 1/2 tsp salt
Instructions
- Heat oil and sauté onion for 3 minutes.
- Add mushrooms and cook until soft.
- Stir in rice and toast for 1 minute.
- Add broth gradually, stirring until absorbed.
- Stir in nutritional yeast and salt.
Time: 30 minutes
Prep Tip: Keep broth warm for smooth texture.
How to Serve It
Top with fresh thyme and cracked pepper.
5. Spring Pea Soup
Light, smooth, and full of fresh flavor.
Ingredients
- 2 cups green peas
- 1 small onion, chopped
- 2 cups vegetable broth
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Sauté onion in olive oil for 3 minutes.
- Add peas and broth. Simmer 10 minutes.
- Blend until smooth and season.
Time: 20 minutes
Prep Tip: Frozen peas work well.
How to Serve It
Serve warm with toasted bread.
6. Roasted Spring Vegetables
Simple roasted vegetables with clean flavors.
Ingredients
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 cup radishes, halved
- 2 tbsp olive oil
- 1/2 tsp salt
Instructions
- Preheat oven to 400°F (200°C).
- Toss vegetables with oil and salt.
- Roast for 25 minutes, turning once.
Prep Tip: Spread vegetables evenly for even roasting.
How to Serve It
Serve as a side or over grains.
7. Vegan Spring Tacos
Fresh and satisfying plant-based tacos.
Ingredients
- 6 corn tortillas
- 1 cup sautéed vegetables
- 1 avocado, sliced
- 1 tbsp lime juice
Instructions
- Warm tortillas.
- Fill with vegetables and avocado.
- Drizzle with lime juice.
Time: 15 minutes
How to Serve It
Top with chopped cilantro.
8. Spinach and Chickpea Curry
A gentle curry that works well year-round.
Ingredients
- 1 can chickpeas
- 2 cups spinach
- 1 cup coconut milk
- 1 tbsp curry powder
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Heat olive oil in a pan. Add curry powder and toast for 30 seconds.
- Add chickpeas and coconut milk. Simmer 5 minutes.
- Stir in spinach and cook until wilted. Season with salt.
Time: 20 minutes
How to Serve It
Serve with basmati rice and lime wedges.
9. Vegan Spring Rolls
Crunchy, fresh, and light.
Ingredients
- 8 rice paper wrappers
- 1 cup lettuce
- 1 carrot, julienned
- 1 cucumber, julienned
- 1/4 cup fresh herbs (mint, basil)
Instructions
- Soak wrappers in warm water for 20 seconds.
- Place vegetables and herbs inside.
- Roll tightly.
Time: 15 minutes
How to Serve It
Serve with peanut or hoisin dipping sauce.
10. Lemon Herb Quinoa
Light, zesty, and fluffy.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 lemon, juiced
- 2 tbsp parsley, chopped
- 1/2 tsp salt
Instructions
- Rinse quinoa. Cook with water until fluffy (about 15 minutes).
- Stir in lemon juice, parsley, and salt.
Time: 20 minutes
How to Serve It
Serve warm or chilled, as a side or salad base.
11. Vegan Stuffed Peppers
Ingredients
- 4 bell peppers, tops removed
- 1 cup cooked rice
- 1 cup mixed vegetables, diced
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Mix rice and vegetables with olive oil and salt.
- Stuff peppers and bake 25 minutes.
How to Serve It
Top with fresh parsley or vegan cheese.
12. Spring Lentil Soup
Ingredients
- 1 cup lentils
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 tsp cumin
Instructions
- Sauté carrots and celery 5 minutes.
- Add lentils, broth, and cumin. Simmer 25 minutes.
How to Serve It
Serve hot with crusty bread.
13. Creamy Avocado Pasta
Ingredients
- 12 oz pasta
- 1 ripe avocado
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt & pepper to taste
Instructions
- Cook pasta and reserve water.
- Blend avocado, garlic, olive oil, lemon juice, salt, and pepper.
- Toss pasta with sauce, adding reserved water if needed.
How to Serve It
Garnish with cherry tomatoes and fresh basil.
14. Vegan Pesto Gnocchi
Ingredients
- 1 lb potato gnocchi
- 1/2 cup vegan basil pesto
- 1 tbsp olive oil
Instructions
- Boil gnocchi until they float.
- Toss with pesto and olive oil.
How to Serve It
Sprinkle pine nuts on top.
15. Spring Veggie Flatbread
Ingredients
- 1 vegan flatbread
- 1 cup roasted vegetables
- 2 tbsp tomato sauce
Instructions
- Preheat oven to 400°F (200°C).
- Spread tomato sauce on flatbread, top with vegetables.
- Bake 10 minutes.
How to Serve It
Serve warm with fresh arugula.
16. Lemon Chickpea Bowls
Ingredients
- 1 cup chickpeas
- 1 cup quinoa
- 1 cup mixed greens
- 1 tbsp lemon juice
Instructions
- Cook quinoa.
- Toss with chickpeas, greens, and lemon juice.
How to Serve It
Serve chilled or room temperature.
17. Vegan Potato Salad
Ingredients
- 4 potatoes, boiled & cubed
- 1/4 cup vegan mayo
- 1 tbsp mustard
- 1 tbsp chopped chives
Instructions
- Mix potatoes, mayo, mustard, and chives.
- Chill 30 minutes.
How to Serve It
Serve cold as a side dish.
18. Garlic Green Beans
Ingredients
- 1 lb green beans
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper
Instructions
- Heat olive oil, sauté garlic 1 min.
- Add beans, cook 5–6 minutes until tender.
How to Serve It
Sprinkle sesame seeds before serving.
19. Vegan Spring Fried Rice
Ingredients
- 2 cups cooked rice
- 1 cup mixed vegetables
- 1 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- Heat sesame oil, sauté vegetables 3 min.
- Add rice and soy sauce, stir 5 min.
How to Serve It
Garnish with chopped scallions.
20. Creamy Carrot Ginger Soup
Ingredients
- 4 carrots, chopped
- 1-inch ginger piece
- 2 cups vegetable broth
- 1 tbsp olive oil
Instructions
- Sauté carrots and ginger 5 min.
- Add broth, simmer 15 min. Blend until smooth.
How to Serve It
Drizzle coconut cream on top.
21. Grilled Tofu with Herbs
Ingredients
- 1 block tofu, pressed
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp herbs
Instructions
- Slice tofu, brush with oil and spices.
- Grill 4 min per side.
How to Serve It
Serve with lemon wedges.
22. Spring Vegetable Paella
Ingredients
- 1 cup short-grain rice
- 2 cups vegetable broth
- 1 cup mixed vegetables
- 1 tsp smoked paprika
Instructions
- Sauté vegetables, add rice and paprika.
- Pour broth, simmer 20 min.
How to Serve It
Garnish with parsley.
23. Vegan Lemon Bars
Ingredients
- 1 cup flour
- 1/4 cup coconut oil
- 1/2 cup sugar
- 1/4 cup lemon juice
- 2 tbsp cornstarch
Instructions
- Preheat oven 350°F (175°C).
- Mix flour and coconut oil, press into pan, bake 10 min.
- Mix remaining ingredients, pour on crust, bake 15 min.
How to Serve It
Dust with powdered sugar before serving.
24. Vegan Strawberry Shortcake
Ingredients
- 1 cup flour
- 2 tbsp coconut oil
- 1/2 cup almond milk
- 1 cup strawberries, sliced
- 1/2 cup coconut whipped cream
Instructions
- Mix flour, oil, milk, bake 12 min at 350°F (175°C).
- Layer strawberries and whipped cream on cooled shortcakes.
How to Serve It
Top with fresh mint leaves.
Conclusion
These 24 spring vegan recipes celebrate seasonal produce, vibrant flavors, and plant-based nutrition. Try something new, save your favorites, and share these meals with friends and family for a fresh, healthy spring menu.
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