As the weather warms up and spring blooms into full swing, our kitchens should too! There’s something so refreshing about cooking with fresh, vibrant ingredients that evoke the season’s bright colors and sweet aromas. And what better way to celebrate the season than with a delicious vegetarian meal?
In this article, we’ll be sharing 20 fresh spring vegetarian recipes that are sure to brighten up your plate (and your taste buds!). From hearty stir-fries and comforting risottos to light and airy salads and crispy fritters, these dishes showcase the best of what spring has to offer.
Whether you’re a seasoned chef or a culinary newbie, these recipes are perfect for anyone looking to add some excitement to their meal routine. So go ahead, grab your apron, and let’s get cooking!
Spring Vegetable Stir-Fry with Tofu
Brighten up your plate with this vibrant springtime stir-fry, packed with a medley of colorful vegetables and protein-rich tofu. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 block firm tofu, drained and cubed
– 2 cups mixed spring vegetables (such as bell peppers, carrots, snap peas, and mushrooms)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden, about 3-4 minutes. Remove from the pan and set aside.
3. Add the garlic and cook for 30 seconds, until fragrant.
4. Add the mixed vegetables and cook until they start to soften, about 2-3 minutes.
5. Return the tofu to the pan and stir in soy sauce.
6. Season with salt and pepper to taste.
7. Garnish with green onions and sesame seeds, if desired.
8. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Asparagus and Pea Risotto
A creamy and flavorful Italian-inspired dish that combines the sweetness of asparagus with the freshness of peas.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly, until lightly toasted.
4. Add the broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the asparagus and peas. Cook until the vegetables are tender.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Spinach and Feta Stuffed Portobello Mushrooms
This recipe combines the earthy flavor of portobello mushrooms with the savory tang of feta cheese and the freshness of spinach. Perfect for a quick weeknight dinner or as an impressive appetizer for your next gathering.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1/2 cup fresh spinach leaves
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta, and garlic.
3. Stuff each mushroom cap with the spinach-feta mixture, dividing it evenly among the four mushrooms.
4. Drizzle the tops with olive oil and season with salt and pepper.
5. Bake for 15-20 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 15-20 minutes
Lemon Herb Quinoa Salad with Edamame
A refreshing and flavorful quinoa salad perfect for a light lunch or dinner, packed with the nutty taste of edamame and zesty lemon herbs.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped dill
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup cooked edamame
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. In a large bowl, whisk together parsley, dill, garlic, lemon juice, and olive oil.
3. Add cooked quinoa to the bowl and toss to combine with herb mixture.
4. Season with salt and pepper to taste.
5. Stir in cooked edamame.
6. Serve warm or at room temperature.
Cooking Time:
– Quinoa cooking time: 15-20 minutes
– Total preparation time: 25-30 minutes
Roasted Carrot and Avocado Salad
This vibrant salad combines the natural sweetness of roasted carrots with the creaminess of avocado, all tied together with a tangy dressing. A perfect side dish for your next dinner party or a healthy lunch option.
Ingredients:
– 4 large carrots, peeled and chopped into bite-sized pieces
– 2 ripe avocados, diced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley or cilantro leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the carrot pieces with 2 tablespoons of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 20-25 minutes or until tender.
3. In a large bowl, whisk together the lemon juice and honey.
4. Add the roasted carrots, diced avocado, and chopped parsley (if using) to the bowl. Toss gently to combine.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Strawberry Spinach Salad with Balsamic Dressing
This refreshing salad combines the natural sweetness of strawberries with the earthy flavor of spinach, all tied together with a tangy balsamic dressing. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts (optional)
– 1/2 cup balsamic vinaigrette (homemade or store-bought)
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. If using, sprinkle feta cheese and nuts over the salad.
3. Drizzle balsamic dressing over the salad and toss to coat.
4. Serve immediately, garnished with additional fresh berries if desired.
Cooking Time: None! This salad is ready in 5 minutes or less.
Zucchini and Corn Fritters
Fresh zucchini and sweet corn come together in a crispy and flavorful fritter that’s perfect for snacking or as a side dish. This recipe is quick, easy, and ideal for summer when these ingredients are in season.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup frozen corn kernels, thawed
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, corn, flour, salt, and baking powder.
2. In a separate bowl, whisk the egg until lightly beaten.
3. Add the egg to the zucchini mixture and stir until combined.
4. Using a 1/4 cup measuring cup, scoop the mixture into balls.
5. Flatten each ball slightly into a disk shape.
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
8. Drain on paper towels and serve warm.
Cooking Time: 10-12 minutes
Spring Pea and Mint Soup
Celebrate the arrival of spring with this refreshing and flavorful soup that combines the sweetness of fresh peas with the cooling essence of mint.
Ingredients:
– 1 cup fresh spring peas (or frozen, thawed)
– 2 cups vegetable broth
– 1/4 cup chopped fresh mint leaves
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
2. Add the vegetable broth, peas, mint leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the peas are tender.
3. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
4. Serve warm, garnished with additional mint leaves if desired.
Cooking Time: 15-17 minutes
Grilled Halloumi with Watermelon and Cucumber
This simple yet elegant recipe combines the salty sweetness of grilled halloumi cheese with the refreshing flavors of watermelon and cucumber. Perfect for a light summer meal or as a unique appetizer.
Ingredients:
– 1 block of halloumi cheese
– 2 slices of watermelon
– 1/2 cucumber, sliced into thin rounds
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Brush both sides of the halloumi cheese with olive oil.
3. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly charred.
4. Meanwhile, slice the watermelon into thin wedges.
5. Arrange the grilled halloumi, watermelon, and cucumber slices on a platter or individual plates.
6. Season with salt and pepper to taste.
7. Garnish with fresh mint leaves, if desired.
Cooking Time: 10-12 minutes
Radish and Cucumber Spring Rolls
These crispy spring rolls are the perfect way to celebrate the arrival of spring, with their crunchy texture and sweet, savory flavors. Made with radishes, cucumbers, and fresh herbs, these bite-sized treats are sure to become a favorite.
Ingredients:
– 1 large cucumber, peeled and thinly sliced
– 2 large radishes, thinly sliced
– 1/4 cup chopped fresh cilantro
– 1/4 cup chopped scallions (green onions)
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon sesame oil
– 8-10 spring roll wrappers (usually found in the Asian food section of most supermarkets)
Instructions:
1. In a medium bowl, combine cucumber, radish, cilantro, and scallions.
2. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Lay a spring roll wrapper on a flat surface. Place about 1/4 cup of the radish-cucumber mixture in the center of the wrapper.
5. Fold the bottom half of the wrapper up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
6. Serve immediately, or store in an airtight container for up to 2 hours before serving.
Cooking Time: None required!
Herbed Potato and Green Bean Salad
A refreshing twist on classic potato salad, this recipe combines the natural sweetness of potatoes with the crunch of green beans and a hint of herbal flavor.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 pound fresh green beans, trimmed
– 1/4 cup olive oil
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 2 tablespoons white wine vinegar
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place potatoes on a baking sheet lined with parchment paper, drizzle with 2 tablespoons of olive oil, and season with salt and pepper.
3. Roast potatoes in the oven for 20-25 minutes, or until tender when pierced with a fork.
4. Meanwhile, steam green beans in a steamer basket over boiling water for 5-7 minutes, or until tender but still crisp.
5. In a large bowl, combine roasted potatoes, steamed green beans, parsley, dill, salt, and pepper.
6. Drizzle with white wine vinegar and toss to combine.
Cooking Time: 25-30 minutes
Roasted Beet and Goat Cheese Tart
This tart combines the natural sweetness of roasted beets with the creaminess of goat cheese, all wrapped up in a flaky pastry crust. Perfect as an appetizer or side dish for your next dinner party.
Ingredients:
– 2 large beets
– 1 sheet of frozen puff pastry, thawed
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the beets by wrapping them in foil and baking for 45-50 minutes, or until tender.
3. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
4. Spread the crumbled goat cheese evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Arrange the roasted beets on top of the goat cheese.
6. Fold the edges of the pastry up over the filling, pressing gently to seal.
7. Brush the pastry with olive oil and season with salt and pepper.
8. Bake for 25-30 minutes, or until the pastry is golden brown.
Cooking Time: 45-50 minutes (beets) + 25-30 minutes (tart)
Wild Rice and Mushroom Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the earthy goodness of wild rice with the savory flavor of sautéed mushrooms. Perfect for a cozy dinner or lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked wild rice
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a skillet, heat the olive oil over medium-high. Add mushrooms and cook until tender, about 5 minutes.
4. Add garlic and cooked wild rice to the skillet; stir to combine.
5. Stuff each pepper with the mushroom-wild rice mixture, topping with grated cheese.
6. Place peppers in a baking dish and bake for 25-30 minutes or until peppers are tender.
Cooking Time: 30-35 minutes
Artichoke and Lemon Pasta
Brighten up your pasta dish with the tangy sweetness of artichokes and lemons. This refreshing recipe is perfect for a light and satisfying meal.
Ingredients:
– 8 oz pasta of your choice
– 1 large artichoke heart, canned or fresh
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1 tbsp olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1-2 minutes or until fragrant.
3. Add artichoke heart and lemon juice to the skillet. Stir to combine and cook for an additional 2-3 minutes or until heated through.
4. Toss cooked pasta with the artichoke mixture, seasoning with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Avocado and Mango Sushi Rolls
Combine the creamy richness of avocados with the sweet juiciness of mangoes, and you’ll get a unique and delicious sushi roll that’s perfect for hot summer days. This recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1 ripe avocado, sliced
– 1 ripe mango, diced
– 1/2 cucumber, sliced
– 1 sheet of nori seaweed
– Rice vinegar (optional)
– Sesame seeds and soy sauce for garnish (optional)
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the avocado and mango into thin slices.
3. Lay a sheet of nori seaweed flat on a surface.
4. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
5. Place a slice of avocado, a piece of mango, and a slice of cucumber in the middle of the rice.
6. Roll the sushi using your fingers or a bamboo mat, applying gentle pressure to form a compact roll.
7. Slice into individual pieces and serve with soy sauce and sesame seeds if desired.
Cooking Time: 10 minutes (preparing the ingredients) + 5-7 minutes (assembling and rolling the sushi)
Chickpea and Spinach Curry
This flavorful curry is a perfect blend of Indian spices, creamy chickpeas, and nutritious spinach. Serve with naan bread or rice for a satisfying meal.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 2 tablespoons vegetable oil
– 1 can coconut milk (14 oz)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (5 minutes).
3. Add garlic, ginger, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas, spinach, salt, and pepper. Cook until the spinach wilts.
5. Pour in coconut milk and stir to combine.
6. Simmer the curry over low heat for 10-15 minutes or until the flavors meld together.
Cooking Time: 20-25 minutes
Spring Onion and Cheddar Galette
This elegant tart is a perfect showcase for the sweet, mild flavor of spring onions (scallions) paired with sharp cheddar cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 large spring onions, thinly sliced
– 1/2 cup grated cheddar cheese
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange the spring onion slices in a spiral pattern, leaving a 1-inch border around the edges.
4. Sprinkle cheddar cheese evenly over the onions.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Brush the pastry with melted butter and season with salt and pepper.
7. Bake for 25-30 minutes or until the pastry is golden brown.
Cooking Time: 25-30 minutes
Carrot and Ginger Soup
Warm up with this comforting and flavorful soup that combines the sweetness of carrots with the spiciness of ginger. This recipe is perfect for a cozy night in or a quick lunch.
Ingredients:
– 2 large carrots, chopped
– 1-inch piece of fresh ginger, peeled and grated
– 4 cups chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped carrots and grated ginger. Cook for 5-7 minutes or until the carrots start to soften.
3. Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, let it cool and blend it in a blender.
5. If desired, stir in the heavy cream or half-and-half to add a creamy touch.
6. Season with salt and pepper to taste.
Cooking Time: 40-50 minutes
Broccoli and Almond Stir-Fry
A vibrant and healthy stir-fry that combines the nutty flavor of almonds with the earthy taste of broccoli.
Ingredients:
– 1 bunch broccoli, trimmed into florets
– 2 tablespoons vegetable oil
– 1/4 cup sliced almonds
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the broccoli and cook for 3-4 minutes, or until slightly tender.
3. Add the almonds, garlic, and soy sauce. Stir-fry for an additional 2-3 minutes, or until the broccoli is tender but still crisp.
4. Season with salt and pepper to taste.
Cooking Time: 8-10 minutes
Pesto Pasta with Spring Vegetables
Brighten up your dinner plate with this flavorful and colorful dish that celebrates the arrival of spring. This recipe combines the richness of pesto sauce with the sweetness of fresh vegetables.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 1/2 cup freshly made pesto
– 1 cup mixed spring vegetables, such as:
+ 1/2 cup sliced zucchini
+ 1/4 cup sliced bell peppers
+ 1/4 cup sliced cherry tomatoes
+ 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the pesto over medium heat.
3. Add the spring vegetables and cook, stirring occasionally, until they are tender-crisp (about 5 minutes).
4. Combine cooked pasta, pesto sauce, and vegetable mixture. Toss to combine, adding some reserved pasta water if needed.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to spring into flavor with these vibrant vegetarian recipes! From hearty stir-fries and risottos to refreshing salads and soups, this collection has something for everyone. Try your hand at Asparagus and Pea Risotto or Spring Vegetable Stir-Fry with Tofu, or go lighter with Lemon Herb Quinoa Salad or Strawberry Spinach Salad. For a sweet treat, indulge in Avocado and Mango Sushi Rolls or Chickpea and Spinach Curry. With so many delicious options, you’ll be jumping into spring cooking in no time!