20 Vegetarian Spring Recipes Packed With Fresh Produce

As spring arrives, it's time to refresh your meals with fresh and delicious ingredients. You'll find vibrant asparagus salads and roasted carrot soups that are perfect for the season. These dishes showcase spring's flavors, using ingredients like lentils and quinoa to create tasty and healthy meals.

Now, you can explore more recipes that are packed with fresh produce and exciting flavors. Get ready to discover new favorite dishes that are easy to make and fun to eat. From colorful salads to hearty soups, these spring recipes are sure to delight your taste buds and inspire your cooking.

1. Vibrant Asparagus Salad Recipes

Fresh asparagus takes center stage in this vibrant spring salad.

Ingredients

• 1 pound fresh asparagus
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Drizzle the asparagus with olive oil and season with salt and pepper.
4. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
5. In a large bowl, combine the roasted asparagus, cherry tomatoes, feta cheese, and parsley.
6. In a small bowl, whisk together the lemon juice and a pinch of salt and pepper.
7. Drizzle the lemon juice mixture over the asparagus mixture and toss to combine.
8. Serve the salad immediately, garnished with additional parsley if desired.

2. Spring Vegetable Stir Fry Ideas

Vibrant spring vegetables quickly sautéed in a savory stir fry.

Ingredients

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

Instructions

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and minced garlic and stir-fry for 2-3 minutes.
3. Add the broccoli, carrots, and bell peppers, and stir-fry for 5 minutes.
4. Pour in the soy sauce and stir-fry for an additional 1-2 minutes.
5. Season with salt and pepper to taste, then serve hot.

3. Roasted Carrot And Avocado Soup

Creamy and healthy soup made with roasted carrots and avocado.

Ingredients

• 4 large carrots
• 1 ripe avocado
• 2 tablespoons olive oil
• 1 onion
• 4 cloves garlic
• 4 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and chop the carrots into large chunks and place on a baking sheet.
3. Drizzle with olive oil and roast in the oven for 30 minutes, or until tender.
4. In a large pot, sauté the chopped onion and minced garlic until softened.
5. Add the roasted carrots, vegetable broth, and heavy cream to the pot.
6. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
7. Use an immersion blender to puree the soup until smooth.
8. Dice the ripe avocado and add it to the soup, blending until creamy.
9. Season with salt and pepper to taste, then serve hot.

4. Grilled Portobello Mushroom Burgers

Savor the flavor of grilled Portobello mushroom burgers, a vegetarian twist on a classic favorite.

Ingredients

• 4 Portobello mushrooms
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 hamburger buns
• Lettuce, tomato, and cheese (optional)

Instructions

1. Preheat the grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, oregano, salt, and pepper.
3. Brush the mixture on both sides of the mushrooms.
4. Grill the mushrooms for 4-5 minutes per side, or until tender and slightly charred.
5. Toast the hamburger buns on the grill.
6. Assemble the burgers with the grilled mushrooms, lettuce, tomato, and cheese (if using).
7. Serve immediately and enjoy!

5. Quinoa And Black Bean Bowl Recipes

Delicious quinoa and black bean bowl filled with roasted vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small red onion
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: avocado, salsa, shredded cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Rinse quinoa and cook according to package instructions with 2 cups water.
3. Roast red bell pepper and red onion in olive oil for 20-25 minutes.
4. Add garlic to the roasted vegetables and cook for an additional minute.
5. Warm black beans in a pan with a splash of water.
6. Combine cooked quinoa, roasted vegetables, and black beans in a bowl.
7. Season with salt and pepper to taste.
8. Top with optional ingredients, such as avocado, salsa, and shredded cheese.

6. Stuffed Bell Peppers With Wild Rice

Vibrant bell peppers filled with savory wild rice and spices.

Ingredients

• 4 bell peppers
• 1 cup wild rice
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup black beans, cooked
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. Cut off the tops of the bell peppers and remove seeds and membranes.
3. In a medium saucepan, bring the water to a boil and add wild rice.
4. Reduce heat, cover, and simmer for 40-45 minutes, or until rice is tender.
5. In a large skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic.
6. Stir in cooked black beans, cumin, salt, and pepper.
7. Fluff cooked wild rice with a fork and stir into the skillet with the onion and bean mixture.
8. Stuff each bell pepper with the wild rice mixture and top with additional black beans if desired.
9. Place stuffed peppers in a baking dish and bake for 25-30 minutes, or until peppers are tender.

7. Lemon Garlic Spinach Pasta Recipes

Lemon garlic spinach pasta is a flavorful and healthy vegetarian dish.

Ingredients

• 8 oz pasta
• 2 cups fresh spinach
• 3 cloves garlic
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• Grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions.
2. In a large skillet, heat the olive oil over medium heat and sauté the garlic until fragrant.
3. Add the fresh spinach to the skillet and cook until wilted.
4. Stir in the lemon juice and season with salt and pepper.
5. Combine the cooked pasta, spinach mixture, and grated parmesan cheese in a large serving bowl.
6. Toss the pasta to combine and serve hot.

8. Zucchini Noodle Stir Fry With Vegetables

Vibrant vegetables meet zesty flavors in a quick stir-fry.

Ingredients

• 1 medium zucchini
• 1 cup broccoli florets
• 1 medium bell pepper
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini into noodle-like strands and set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant.
4. Add the broccoli and bell pepper, cooking for 3-4 minutes until tender.
5. Add the zucchini noodles and cook for an additional 2 minutes, stirring frequently.
6. Pour in the soy sauce and stir to combine.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with sesame seeds or chopped green onions if desired.

9. Hearty Lentil And Vegetable Stew

Hearty Lentil And Vegetable Stew is a nutritious and flavorful vegetarian dish.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 2 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium zucchinis, chopped
• 1 large red bell pepper, chopped
• 2 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste

Instructions

1. In a large pot, sauté the onion, garlic, carrots, and potatoes in a little water until the vegetables are tender.
2. Add the lentils, vegetable broth, diced tomatoes, thyme, and rosemary to the pot.
3. Bring the mixture to a boil, then reduce the heat and let it simmer for 30 minutes.
4. Add the zucchinis and bell pepper to the pot and continue to simmer for another 20-25 minutes, or until the lentils and vegetables are tender.
5. Season the stew with salt and pepper to taste.
6. Serve the stew hot, garnished with fresh herbs, if desired.

10. Colorful Beet And Goat Cheese Salads

Vibrant beets and creamy goat cheese combine in a fresh salad.

Ingredients

• 2 large beets
• 1/2 cup goat cheese
• 1/4 cup chopped walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Let the beets cool, then peel and slice them into wedges.
4. In a large bowl, combine the mixed greens, sliced beets, and crumbled goat cheese.
5. In a small bowl, whisk together the olive oil and balsamic vinegar.
6. Drizzle the dressing over the salad and sprinkle with chopped walnuts.
7. Season with salt and pepper to taste, then serve immediately.

11. Baked Eggplant Parmesan Recipes

Delicious Italian-inspired dish with crispy eggplant and melted cheese.

Ingredients

• 2 large eggplants
• 1 cup breadcrumbs
• 1 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 cup marinara sauce
• 1 cup olive oil
• Salt and pepper to taste
• Fresh basil leaves

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the eggplants into 1/4-inch thick rounds.
3. Brush the eggplant slices with olive oil and season with salt and pepper.
4. Dip each eggplant slice in breadcrumbs, coating both sides.
5. Place the coated eggplant slices on a baking sheet and bake for 20-25 minutes.
6. In a separate saucepan, heat the marinara sauce over medium heat.
7. In a baking dish, create a layer of marinara sauce, followed by a layer of baked eggplant slices.
8. Sprinkle mozzarella and parmesan cheese over the eggplant layer.
9. Repeat steps 7 and 8 until all ingredients are used, ending with a layer of cheese on top.
10. Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
11. Garnish with fresh basil leaves and serve hot.

12. Butternut Squash And Sage Risotto

Creamy butternut squash and sage risotto perfect for spring.

Ingredients

• 1 medium butternut squash
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/4 cup white wine
• 2 tablespoons chopped fresh sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, de-seed, and chop the butternut squash into 1-inch cubes.
3. Place the squash on a baking sheet, toss with 1 tablespoon olive oil, and roast for 30 minutes or until tender.
4. In a large saucepan, heat the remaining 1 tablespoon olive oil over medium heat.
5. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
6. Add the garlic and cook for an additional minute.
7. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
8. Add the white wine and cook until the liquid is almost completely absorbed.
9. Add 1/2 cup warmed broth to the rice and cook, stirring constantly, until absorbed.
10. Repeat step 9, adding the broth in 1/2 cup increments, until all the broth is used and the rice is tender.
11. Stir in the roasted squash, chopped sage, and Parmesan cheese.
12. Season with salt and pepper to taste.
13. Serve immediately, garnished with additional sage if desired.

13. Green Pea And Mint Salad Ideas

Fresh green peas and mint come together in a light and invigorating salad.

Ingredients

• 1 cup fresh green peas
• 1/4 cup fresh mint leaves
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the green peas and mint leaves, and pat them dry with a paper towel.
2. In a large bowl, combine the green peas, mint leaves, feta cheese, and chopped red onion.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Pour the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled and enjoy!

14. Cauliflower Gnocchi With Tomato Sauce

Cauliflower gnocchi with tomato sauce is a delicious vegetarian dish.

Ingredients

• 1 head of cauliflower
• 1 cup of tomato sauce
• 1/2 cup of grated parmesan cheese
• 1/4 cup of olive oil
• 2 cloves of garlic
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the cauliflower and remove the leaves and stem.
3. Cut the cauliflower into florets and pulse in a food processor until it resembles rice.
4. Microwave the cauliflower "rice" for 4-5 minutes, stirring every minute, until it's soft and has a cooked consistency.
5. Allow the cauliflower to cool, then transfer it to a clean dish towel.
6. Wrap the dish towel around the cauliflower and squeeze as much liquid as possible out of it.
7. In a bowl, combine the drained cauliflower, parmesan cheese, and a pinch of salt and pepper.
8. Mix well and knead the mixture into a dough.
9. Divide the dough into 4 equal pieces and roll each piece into a long rope.
10. Cut the rope into 1-inch pieces to form the gnocchi.
11. Bring a large pot of salted water to a boil and cook the gnocchi for 3-5 minutes, or until they float.
12. While the gnocchi are cooking, heat the tomato sauce in a large skillet over medium heat.
13. Add the garlic and olive oil to the skillet and cook for 1 minute.
14. Remove the gnocchi from the water with a slotted spoon and add them to the skillet with the tomato sauce.
15. Toss the gnocchi in the sauce and cook for an additional 1-2 minutes, until they're well coated.
16. Season with salt and pepper to taste, then serve hot.

15. Roasted Sweet Potato And Black Bean Tacos

Roasted sweet potatoes and black beans fill tacos with flavorful goodness.

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 red onion
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 6 tacos shells
• Optional toppings: avocado, salsa, shredded cheese, cilantro

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and dice the sweet potatoes into 1-inch cubes.
3. Place the sweet potatoes on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and sprinkle with cumin and chili powder.
5. Roast the sweet potatoes in the oven for 20-25 minutes, or until tender.
6. In a large pan, heat the black beans over medium heat.
7. Warm the tacos shells according to package instructions.
8. Assemble the tacos by filling the shells with roasted sweet potatoes and black beans.
9. Add desired toppings and serve immediately.

16. Asparagus And Feta Stuffed Omelets

Delicious asparagus and feta filled omelets perfect for spring.

Ingredients

• 4 large eggs
• 1/2 cup diced asparagus
• 1/4 cup crumbled feta cheese
• Salt and pepper to taste
• 2 tablespoons butter

Instructions

1. Preheat a non-stick skillet over medium heat and add 1 tablespoon of butter.
2. In a bowl, whisk the eggs and season with salt and pepper.
3. Add the whisked eggs to the skillet and cook until the edges start to set.
4. Add the diced asparagus and crumbled feta cheese to one half of the omelet.
5. Use a spatula to gently fold the other half of the omelet over the filling.
6. Cook for an additional 1-2 minutes, until the cheese is melted and the eggs are cooked through.
7. Slide the omelet out of the skillet onto a plate and serve hot.

17. Spicy Pumpkin And Chickpea Curry

Spicy Pumpkin And Chickpea Curry is a flavorful and nutritious vegetarian dish.

Ingredients

• 1 small pumpkin
• 1 can chickpeas
• 2 medium onions
• 3 cloves garlic
• 1 tablespoon grated ginger
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1 can coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Peel and dice the pumpkin into 1-inch cubes.
2. Heat oil in a large pan over medium heat and sauté the onions until softened.
3. Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne pepper, and cook for 1 minute.
4. Add the chickpeas, pumpkin, and coconut milk, and stir to combine.
5. Bring the mixture to a simmer and cook until the pumpkin is tender.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve over rice or with naan bread.

18. Grilled Vegetable Skewers With Chimichurri

Vibrant vegetables meet tangy Argentinean herb sauce in this revitalizing dish.

Ingredients

• 1 cup fresh parsley
• 1 cup fresh oregano
• 2 cloves garlic
• 1 cup red wine vinegar
• 1 cup olive oil
• 1 red bell pepper
• 1 yellow bell pepper
• 1 onion
• 2 zucchinis
• 2 yellow squash
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread the bell peppers, onion, zucchinis, and yellow squash onto skewers.
3. Grill the skewers for 10-12 minutes, turning occasionally.
4. In a bowl, combine parsley, oregano, and garlic.
5. Stir in red wine vinegar and olive oil to make the chimichurri sauce.
6. Season the chimichurri sauce with salt and pepper to taste.
7. Serve the grilled vegetable skewers with the chimichurri sauce.

19. Creamy Broccoli And Potato Soup Recipes

Creamy broccoli and potato soup is a delicious and comforting vegetarian spring recipe.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups broccoli florets
• 2 cups diced potatoes
• 2 cups vegetable broth
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter over medium heat and sauté the chopped onion until softened.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the broccoli florets and cook for 3-4 minutes, until they start to soften.
4. Add the diced potatoes, vegetable broth, and salt and pepper to taste.
5. Bring the mixture to a boil, then reduce the heat and let simmer for 15-20 minutes, until the potatoes are tender.
6. Use an immersion blender to puree the soup until smooth, or let it cool and puree it in a blender.
7. Stir in the heavy cream and adjust the seasoning as needed.
8. Serve the soup hot, garnished with chopped herbs or a sprinkle of paprika.

20. Radish And Arugula Salad With Lemon Vinaigrette

Fresh and peppery, this salad combines radish and arugula with a zesty lemon vinaigrette.

Ingredients

• 4 large radishes, thinly sliced
• 4 cups arugula
• 1/2 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced radishes and arugula.
2. In a small bowl, whisk together the olive oil, lemon juice, and Dijon mustard.
3. Season the vinaigrette with salt and pepper to taste.
4. Drizzle the vinaigrette over the radish and arugula mixture.
5. Toss the salad to combine, serving immediately.

Conclusion

You've scrolled through these 20 veggie-packed recipes and are ready to fuel your body like a Tesla - with clean energy. Get cooking and let the flavors of spring electrify your taste buds! These dishes will have you posting Instagram-worthy pics in no time, so go ahead and kickstart your culinary journey.