Spring recipes ought to be full of life, and bursting with fresh tastes. This collection of 15 vegetarian spring recipes was created with this end in mind.
In this roundup, you will find spring pastas, spring soups, spring oven bakes, and loads of spring veggies.
Spring veggies include asparagus, artichokes, ramps, spring onions, beets, baby turnips, turnip greens, arugula, spinach, radishes, chives, mint, and other fresh herbs.
During spring, nature is full of sprouts, and that is an indication that sprouted food is also good to eat.
Make sure you check out my sprouted mung bean salad made with green mangos.
You’ll also find a beautiful vegan strawberry cheesecake, made with cashews and coconut.
I promise you that you will be able to find your next lunch or dinner in this list. Enjoy, and let me know in the comments if you do try a recipe.
1. Asparagus Pasta With Lemon Garlic Butter Sauce
In the springtime, asparagus is one of the first vegetables to emerge from the ground. I find that one of the most enjoyable ways to have asparagus in the spring is with pasta.
This asparagus pasta dish, enrobed in a tangy, salty, lemon garlic butter sauce, is perfect for a special occasion spring lunch or dinner.
2. Sweet Spiced Steamed Beets
I am thrilled to share this recipe with you because of its elemental simplicity. All you need are beets, ghee, coriander powder, fresh lemon juice, and a sprinkle of salt.
Medicinally, beets are helpful to relieve constipation, and supportive to the blood and female reproductive system.
This very simple recipe for steamed beets will feel delightfully satisfying on a cool spring day.
3. Crustless Asparagus Quiche with Feta (Low Carb)
Spring is in the air, and what better way to enjoy it than a creamy, melt-in-your-mouth quiche made with rich gruyere cheese and spring veggies.
The perfect thing about this recipe is that it is crustless, making it an easy and quick make-ahead option for breakfast or brunch.
4. ‘Chewy’ Pasta With Succulent Arugula Pesto And Baby Turnips
This is a satisfying vegetarian pasta dinner that even feels a little gourmet, largely because arugula pesto and baby turnips aren’t exactly common in pastas.
Arugula is in the same family as radish, kale, and cabbage. As such, it is rich in antioxidants that fight inflammation and cancer by protecting your cells from free radical damage.
For this recipe, you can substitute the turnip greens for kale, radish greens, green onion, or no greens.
5. Arugula Salad with Lemon & Olive Oil
It’s hard to find a salad green that’s lighter and easier to digest than arugula. The robust peppery flavor profile of the green leaf brings lightness, dryness, clarity, and warming qualities to the dinner table.
Arugula brings alkalinity and vital energy to the body. It is also balancing, rich in Omega 3 fatty acids, and potassium.
If you like arugula at all, then you have to try this ultra-simple recipe (just 5 ingredients, not including salt) with your next lunch or dinner.
6. Spring Vegetable Fried Rice
Spring vegetables such as baby carrots, asparagus, green onions, and spinach, are used to make this spring vegetable fried rice.
This spring vegetable fried rice, like any fried rice recipe, is adaptable. You can use whatever spring ingredients you have on hand.
7. Beet Soup with Greens
This Beet Soup is perfect for a typical spring day.
Beets are a powerhouse for fat digestion. This is due to beet’s powerful cholagogue effect that stimulates the gallbladder to release more bile into the blood.
If you don’t do something to assist in the elimination of excess spring fat, you will be more likely to experience colds, flus, and allergy symptoms.
8. Spring Minestrone Soup
Minestrone is the one soup recipe that celebrates various vegetables sprouting in spring.
While traditional minestrone soup is mostly made with pantry ingredients, this dish is loaded with rich and vibrant green vegetables that could be found in any grocery store.
This soup is light and full of flavor. It's easy to make, and convenient for dinner or lunch.
9. Cream of Celery Soup with Potato
Salty. Savory. Earthy. Creamy. Cream of celery is a comfort food that satisfies the tummy during spring season.
To make it creamy without using any dairy, I added radish and potato. Not only is it healthier; it tastes amazing!
10. Asparagus, Swiss Chard & Red Pepper
This colorful vegetable side dish is quick and easy to cook, and will surely satisfy your taste buds.
Asparagus is often viewed as a gourmet vegetable, but its health benefits and ease of cooking suggest that one should enjoy asparagus more frequently.
11. Swiss Chard and Leek Crostata
Swiss chard and leeks are pretty much a classic combination for making all manner of frittatas, gratins, braised vegetables, crostatas, and tarts.
Their flavors complement each other, and both vegetables are ready for harvest at the same time in the spring.
This Swiss chard and leek crostata is rich in vegetables, as well as flavor, with a flaky crust. Enjoy it as a satisfying brunch dish for home entertaining or potluck.
12. Mung Bean Sprout Salad with Green Mango
Mung bean sprouts salad is nourishing, light, bright, exciting—kind of like salsa—and perfect as a snack or side dish in spring and summer.
If you enjoy eating fresh and light plant-based foods, this salad can add pizzaz to any plate, or even satisfy as a snack or light meal on its own.
Click on the recipe below to learn how to make mung bean sprouts from scratch.
13. Asparagus Farro Risotto
Asparagus farro risotto is balancing for digestion in spring and summer, and a nourishing dish that’s perfect for lunch or supper.
According to the natural system of medicine known as Ayurveda, the qualities of asparagus are light, cooling, and dry. These qualities are balancing for the typical spring weather, which tends to be damp and heavy.
If you are looking for a dinner that’s quick, satisfying, healthy, and elegant in a rustic sort of way, then asparagus farro risotto is for you.
14. Savory Beetroot With ‘Nutty’ Ghee & Walnut Oil
It’s spring, and the baby beets are on the way if they haven’t arrived already.
Savory beets with nutty ghee and walnut oil introduces plenty of new flavors that balance out beets' natural sweetness so their sweet flavor doesn’t stand out.
This recipe makes for a wonderful spring side dish, along with a spicy Indian main course, or with a vegetarian main course featuring complementary savory spices, potato, egg, or mushrooms.
15. Vegan Lemon Strawberry Cheesecake
This tangy lemon and strawberry vegan cheesecake has all the spring flavors you want.
It is also gluten-free and soy-free. This recipe is the perfect dessert for any spring or summer special occasion.