15 Vegan Spring Recipes That Are Bursting With Flavor

As you step into the world of vegan spring recipes, you'll find a hidden garden of flavors waiting to be explored. The vibrant salads and hearty soups will make your taste buds dance with joy. You'll discover a variety of delicious dishes that are perfect for the season.

Get ready to uncover the secrets of these 15 amazing recipes that will make your meals more exciting and fun. From fresh and healthy salads to comforting soups, every dish is a surprise. Whether you're a foodie or just looking for new ideas, these vegan spring recipes are sure to delight you.

1. Vibrant Spring Salads

Fresh mixed greens and seasonal vegetables come together in a colorful spring salad.

Ingredients

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup sliced cucumbers
• 1 cup sliced carrots
• 1/2 cup sliced red onions
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, cherry tomatoes, sliced cucumbers, sliced carrots, and sliced red onions.
2. In a small bowl, whisk together olive oil and apple cider vinegar.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped fresh parsley over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

2. Hearty Vegan Soups

Roasted vegetable soup is a comforting and nutritious vegan option for spring.

Ingredients

• 2 tablespoons olive oil
• 1 onion
• 3 cloves garlic
• 3 carrots
• 2 potatoes
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper

Instructions

1. Preheat the oven to 425°F (220°C).
2. Chop the onion, garlic, carrots, and potatoes into bite-sized pieces.
3. Place the chopped vegetables on a baking sheet and roast for 30 minutes.
4. In a large pot, heat the olive oil over medium heat.
5. Add the roasted vegetables, vegetable broth, diced tomatoes, and thyme to the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

3. Creative Risotto Recipes

Creamy vegan risotto with roasted vegetables, perfect for spring.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup mixed mushrooms
• 1 cup asparagus
• 1 cup bell peppers
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat and sauté the onion until translucent.
2. Add garlic and cook for an additional minute, stirring constantly to prevent burning.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until the rice is coated in oil and slightly toasted.
4. Add 1/2 cup of vegetable broth to the rice and cook, stirring constantly, until the liquid is mostly absorbed.
5. Repeat step 4, adding the broth in 1/2 cup increments, and waiting for it to be absorbed before adding more.
6. While the risotto is cooking, roast the mushrooms, asparagus, and bell peppers in the oven with a drizzle of olive oil and a sprinkle of thyme.
7. After 20-25 minutes of cooking the risotto, it should be creamy and tender.
8. Stir in the roasted vegetables and season with salt and pepper to taste.
9. Serve immediately, garnished with additional thyme if desired.

4. Fresh Fruit Desserts

Fresh fruit desserts are a light and invigorating way to end a meal.

Ingredients

• 1 cup mixed berries
• 1 cup sliced peaches
• 1 cup vanilla vegan yogurt
• 1 tablespoon honey
• 1/4 cup chopped almonds

Instructions

1. In a large bowl, mix together the mixed berries and sliced peaches.
2. In a small bowl, mix together the vanilla vegan yogurt and honey until well combined.
3. Spoon the yogurt mixture over the fruit mixture.
4. Top with chopped almonds.
5. Serve immediately and enjoy.

5. Spring Vegetable Stir Fries

Delicious spring vegetables cooked quickly in a savory stir fry.

Ingredients

• 1 tablespoon sesame oil
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 teaspoons soy sauce
• Salt and pepper, to taste

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat.
2. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for 1 minute, until fragrant.
4. Add broccoli, bell peppers, and carrots, and cook until vegetables are tender, about 5 minutes.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Serve hot over rice or noodles.

6. Innovative Lentil Dishes

Delicious and nutritious lentil dishes perfect for spring.

Ingredients

• 1 cup dried green or brown lentils
• 2 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Rinse the lentils and pick out any debris or stones.
2. In a large pot, combine the lentils and water, and bring to a boil.
3. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. In a large skillet, sauté the onion, garlic, carrot, and celery in a little water until the vegetables are tender.
5. Add the diced tomatoes, thyme, salt, and pepper to the skillet, and stir to combine.
6. When the lentils are done, drain and add them to the skillet with the vegetables and tomatoes.
7. Stir to combine and serve hot, garnished with fresh herbs if desired.

7. Colorful Quinoa Bowls

Vibrant quinoa bowls filled with roasted vegetables and fresh herbs.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 small red onion
• 2 cloves garlic
• 2 cups mixed greens
• 1 cup cherry tomatoes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
3. Cut the bell peppers and red onion into bite-sized pieces and place on a baking sheet.
4. Drizzle the olive oil over the vegetables and sprinkle with salt and pepper.
5. Roast the vegetables in the oven for 20-25 minutes, or until tender.
6. In a small bowl, mix together the chopped garlic and parsley.
7. To assemble the bowls, divide the cooked quinoa between four bowls.
8. Top the quinoa with the roasted vegetables, mixed greens, and cherry tomatoes.
9. Sprinkle the garlic-parsley mixture over the top of each bowl.
10. Serve immediately and enjoy.

8. Seasonal Stew Recipes

Hearty seasonal stew with fresh spring vegetables.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 cup vegetable broth
• 1 cup water
• 1 teaspoon dried thyme
• Salt and pepper, to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add chopped carrots and potatoes, cooking for 5 minutes.
5. Pour in vegetable broth and water, bringing the mixture to a boil.
6. Reduce heat to low and simmer for 20 minutes, or until vegetables are tender.
7. Stir in dried thyme and season with salt and pepper to taste.
8. Serve hot, garnished with fresh herbs if desired.

9. Vegan Pasta Primavera

Vegan Pasta Primavera is a colorful spring-inspired dish loaded with sautéed vegetables.

Ingredients

• 1 pound pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried basil
• Salt and pepper, to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the chopped onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the mixed vegetables and cherry tomatoes, cooking until the vegetables are tender.
6. Stir in the dried basil and season with salt and pepper to taste.
7. Drain the cooked pasta and add it to the skillet, tossing to combine with the vegetables.
8. Serve hot, garnished with additional basil if desired.

10. Refreshing Spring Smoothies

A revitalizing and healthy Spring smoothie made with seasonal fruits.

Ingredients

• 1 cup frozen pineapple
• 1 cup frozen berries
• 1/2 banana
• 1/2 cup almond milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Ice cubes

Instructions

1. Combine pineapple, berries, banana, almond milk, honey, and vanilla extract in a blender.
2. Blend the mixture on high speed until smooth and creamy.
3. Add ice cubes to the blender and blend until the ice is crushed and the smoothie is thick.
4. Pour the smoothie into a glass and serve immediately.
5. Garnish with fresh fruit slices or sprigs of mint, if desired.

11. Grilled Vegetable Skewers

Colorful vegetable skewers perfect for a vegan spring BBQ.

Ingredients

• 1 cup mixed vegetables (bell peppers, zucchini, cherry tomatoes, onions)
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. Thread vegetables onto skewers, leaving a small space between each piece.
3. In a small bowl, whisk together olive oil, garlic, and lemon juice.
4. Brush the mixture onto both sides of the vegetables.
5. Season with salt and pepper to taste.
6. Grill skewers for 10-12 minutes, turning occasionally, until vegetables are tender.
7. Serve hot and enjoy.

12. Asparagus Based Recipes

Delicious asparagus is the star of this simple yet flavorful spring dish.

Ingredients

• 1 pound fresh asparagus
• 2 cloves garlic
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat oven to 425°F (220°C).
2. Line a baking sheet with parchment paper.
3. Trim the ends of the asparagus and place on the baking sheet.
4. Drizzle with olive oil and sprinkle with minced garlic.
5. Season with salt, pepper, and lemon zest.
6. Roast in the preheated oven for 12-15 minutes, or until tender.
7. Garnish with chopped parsley and serve hot.

13. Bursting Flavor Wraps

Vibrant spring vegetables wrapped in a flavorful whole wheat wrap.

Ingredients

• 1 whole wheat wrap
• 1/2 cup cooked chickpeas
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell peppers
• 1/4 cup hummus
• 1/4 cup mixed greens
• 1/4 cup sliced carrots
• Salt and pepper to taste

Instructions

1. Preheat a pan over medium heat and warm the whole wheat wrap for 2 minutes on each side.
2. Spread the hummus evenly over the center of the wrap.
3. Add the chickpeas, cucumber, bell peppers, and carrots on top of the hummus.
4. Add the mixed greens on top of the vegetables.
5. Season with salt and pepper to taste.
6. Fold the bottom half of the wrap up over the filling, then fold in the sides and roll the wrap up tightly.
7. Slice in half and serve immediately.

14. Spring Inspired Curry Recipes

Vibrant spring vegetables shine in this aromatic and flavorful curry dish.

Ingredients

• 1 onion
• 2 cloves garlic
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1 can coconut milk
• 2 cups mixed spring vegetables
• Salt and pepper to taste

Instructions

1. Heat oil in a large pan over medium heat and sauté the onion until softened.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper, and cook for 1 minute.
3. Stir in coconut milk and bring to a simmer.
4. Add mixed spring vegetables and cook until tender.
5. Season with salt and pepper to taste.
6. Serve hot over rice or with naan bread.

15. Zesty Lemon Recipes

Zesty lemon recipes add a burst of citrus flavor to any dish.

Ingredients

• 1 cup lemon juice
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup mixed greens

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together lemon juice, olive oil, garlic, and thyme.
3. Season with salt and pepper to taste.
4. Toss the mixed greens with the lemon dressing.
5. Serve immediately, garnished with lemon wedges if desired.

Conclusion

You're now equipped to plunge into spring with a culinary splash, like a painter with a vibrant palette. These 15 vegan recipes are your brushstrokes, coloring your plate with roasted vegetables, mixed berries, and aromatic spices, creating a masterpiece of flavors that will leave you craving for more. Your taste buds will dance with each delicious bite, savoring the season's freshness.