33+ Easy and Healthy Spring Plant-Based Recipes to Brighten Your Table

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As the days get longer and the weather warms up, spring brings an abundance of fresh produce and vibrant flavors, making it the perfect time to explore plant-based recipes.

Whether you’re a seasoned vegan, vegetarian, or simply looking to incorporate more plant-based meals into your routine, the season offers endless possibilities for creating light, healthy, and satisfying dishes.

From crisp salads to hearty grain bowls, and refreshing smoothies to savory entrees, spring offers the opportunity to enjoy nutrient-packed meals bursting with color and flavor.

In this blog, we’ve curated a list of 33+ spring plant-based recipes that celebrate the season’s best ingredients, ensuring you’ll have everything you need for vibrant, delicious meals.

These recipes will not only delight your taste buds but also nourish your body with wholesome, plant-based goodness.

33+ Easy and Healthy Spring Plant-Based Recipes to Brighten Your Table

With the arrival of spring comes a fresh opportunity to revitalize your meals with wholesome, plant-based dishes that embrace the season’s bounty.

From the tender green asparagus and leafy greens to the bright citrus fruits and fresh herbs, spring offers a wide array of ingredients that can elevate any plant-based recipe.

Whether you’re looking for light appetizers, satisfying mains, or refreshing salads, these 33+ spring plant-based recipes will help you enjoy the season’s flavors in the most delicious way possible.

So, gather your favorite spring produce, get creative in the kitchen, and enjoy meals that are as nourishing as they are flavorful.

Lemon Asparagus Risotto

This vibrant Lemon Asparagus Risotto celebrates the fresh flavors of spring. Creamy Arborio rice is combined with tender asparagus and zesty lemon, creating a comforting yet light dish perfect for warmer weather. A touch of vegetable broth and a sprinkle of Parmesan completes this plant-based delight, offering a satisfying texture and a refreshing citrus twist.

Ingredients:

1 cup Arborio rice
2 tbsp olive oil
1 small onion, finely chopped

2 garlic cloves, minced
1 bunch asparagus, trimmed and cut into 2-inch pieces
4 cups vegetable broth

1/2 cup dry white wine
Zest and juice of 1 lemon
Salt and pepper, to taste

1/4 cup fresh parsley, chopped
1/4 cup vegan Parmesan (optional)

Instructions:

Heat the vegetable broth in a small saucepan and keep it warm over low heat.
In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until fragrant.
Add the Arborio rice to the pan, stirring to coat the grains with the oil. Cook for 1-2 minutes.

Pour in the white wine and cook, stirring, until the liquid is mostly absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir constantly, allowing the liquid to absorb before adding more broth. Continue until the rice is creamy and cooked through (about 18-20 minutes).
In the last 5 minutes of cooking, stir in the asparagus and cook until tender.

Once the risotto is cooked, add the lemon zest, lemon juice, salt, and pepper to taste.
Stir in the fresh parsley and vegan Parmesan, if using.
Serve immediately, garnished with more parsley and a lemon wedge if desired.

This Lemon Asparagus Risotto is the perfect way to usher in the spring season with its light, refreshing flavors. The creamy texture of the risotto combined with the bright citrus notes from the lemon and the crisp asparagus makes for a well-balanced, satisfying meal. Whether as a main dish or a side, this risotto will become a springtime favorite that highlights the season’s best produce.

Spring Pea and Mint Soup

This fresh and vibrant Spring Pea and Mint Soup captures the essence of spring with sweet peas and cooling mint. Blended into a smooth and creamy texture, this soup is simple to make yet incredibly refreshing. It’s perfect for a light appetizer or a nourishing midday meal, offering a burst of green goodness in every spoonful.

Ingredients:

4 cups fresh or frozen peas
1 small onion, chopped
1 tbsp olive oil

3 cups vegetable broth
1/2 cup coconut milk (or any plant-based milk)
1/2 cup fresh mint leaves, chopped

1 tbsp lemon juice
Salt and pepper, to taste
Extra mint leaves for garnish

Instructions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the peas and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the peas are tender.

Remove from heat and stir in the chopped mint leaves, coconut milk, and lemon juice. Blend the soup until smooth using an immersion blender or by transferring it to a regular blender in batches.
Season the soup with salt and pepper to taste.
Serve hot or chilled, garnished with fresh mint leaves.

This Spring Pea and Mint Soup is a refreshing and vibrant way to enjoy the fresh flavors of the season. The combination of sweet peas and fragrant mint creates a delightful balance, while the coconut milk adds a smooth, creamy texture. Whether served hot or cold, this soup is light yet satisfying, making it a great addition to any spring meal.

Roasted Beet and Carrot Salad with Tahini Dressing

This colorful Roasted Beet and Carrot Salad with Tahini Dressing is a nutrient-packed dish that celebrates the earthy flavors of spring vegetables. The roasted beets and carrots are sweet and tender, and when paired with a creamy tahini dressing, the result is a harmonious mix of textures and flavors. Topped with crunchy seeds and fresh greens, this salad is both satisfying and vibrant.

Ingredients:

2 medium beets, peeled and cut into cubes
3 medium carrots, peeled and sliced
2 tbsp olive oil

Salt and pepper, to taste
1 cup mixed greens (arugula, spinach, etc.)
1/4 cup pumpkin seeds (or any preferred seed)

2 tbsp sesame seeds (optional)

For the Tahini Dressing:

3 tbsp tahini

2 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced

2 tbsp water (to thin out the dressing)
Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the beet and carrot cubes with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast for 30-35 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.

While the vegetables roast, prepare the tahini dressing by whisking together tahini, lemon juice, olive oil, garlic, and water in a small bowl. Adjust the consistency with more water if needed, and season with salt and pepper.
Once the beets and carrots are done, remove them from the oven and let them cool slightly.
In a large bowl, toss the roasted vegetables with the mixed greens and tahini dressing.

Top with pumpkin seeds, sesame seeds, and any extra herbs or greens you desire.
Serve immediately, or chill for a cooler option.

This Roasted Beet and Carrot Salad with Tahini Dressing is a perfect way to highlight spring’s colorful vegetables. The sweetness of the roasted beets and carrots complements the creamy, nutty tahini dressing beautifully, while the seeds provide a delightful crunch. This salad is not only delicious but also packed with nutrients, making it a great choice for a wholesome, plant-based meal.

Avocado and Mango Spring Rolls

These refreshing Avocado and Mango Spring Rolls are a light and vibrant option for a plant-based snack or appetizer. The combination of creamy avocado and sweet, juicy mango wrapped in delicate rice paper, paired with a tangy dipping sauce, creates a fresh and satisfying bite. This dish is perfect for spring gatherings, offering a burst of tropical flavors and colors.

Ingredients:

8 rice paper wrappers

1 ripe avocado, sliced
1 ripe mango, peeled and sliced
1 cup shredded carrots

1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1 cup lettuce or mixed greens, shredded

For the Dipping Sauce:

3 tbsp tamari or soy sauce
1 tbsp rice vinegar

1 tsp maple syrup
1/2 tsp sesame oil
1 garlic clove, minced

1 tsp grated fresh ginger
1 tsp sesame seeds (optional)

Instructions:

Prepare the dipping sauce by whisking together the tamari, rice vinegar, maple syrup, sesame oil, garlic, and ginger in a small bowl. Set aside.
To assemble the spring rolls, fill a large bowl with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, or until it becomes soft and pliable.
Lay the softened rice paper on a clean surface. Arrange a few slices of avocado, mango, shredded carrots, and a few mint and cilantro leaves in the center of the wrapper.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom up to seal.
Repeat with the remaining rice paper wrappers and filling ingredients.
Serve the spring rolls with the dipping sauce on the side. Garnish with sesame seeds if desired.

These Avocado and Mango Spring Rolls are a delightful and refreshing choice for spring. The creamy avocado and sweet mango create a perfect balance of flavors, while the crunchy carrots and fresh herbs add texture and brightness. Paired with a tangy dipping sauce, these rolls are not only delicious but also packed with vibrant nutrients, making them an ideal plant-based appetizer or light meal.

Chilled Cucumber and Dill Soup

This Chilled Cucumber and Dill Soup is the ultimate refreshing dish for a warm spring day. Cooling cucumbers and fresh dill are blended into a smooth, creamy soup that’s light and hydrating. Perfect for a light lunch or as a starter, this soup provides a burst of freshness with every spoonful, offering both cooling and soothing qualities.

Ingredients:

2 large cucumbers, peeled and chopped
1/2 small onion, chopped
1 cup plain non-dairy yogurt

1/2 cup vegetable broth
2 tbsp fresh dill, chopped
1 tbsp lemon juice

Salt and pepper, to taste
1/2 tsp garlic powder
Fresh dill sprigs for garnish

Instructions:

In a blender or food processor, combine the cucumbers, onion, non-dairy yogurt, vegetable broth, dill, and lemon juice.
Blend until smooth and creamy, adding more vegetable broth if the soup is too thick.

Season with salt, pepper, and garlic powder to taste.
Chill the soup in the refrigerator for at least 1 hour before serving.
Serve cold, garnished with fresh dill sprigs.

This Chilled Cucumber and Dill Soup is the perfect way to stay refreshed during the warmer months. The combination of cool cucumbers and aromatic dill creates a soothing and satisfying dish, while the addition of non-dairy yogurt provides a creamy texture. It’s a light, nutrient-packed option that’s incredibly easy to make, and the chilled version makes it all the more enjoyable on a hot spring day.

Sweet Potato and Chickpea Buddha Bowl

A nutrient-dense and flavorful option for a plant-based meal, this Sweet Potato and Chickpea Buddha Bowl is packed with roasted vegetables, protein-rich chickpeas, and a vibrant tahini dressing. The combination of sweet potatoes, chickpeas, and greens makes for a satisfying and hearty meal, offering the perfect balance of flavors and textures. This bowl is perfect for meal prep or a quick dinner.

Ingredients:

2 medium sweet potatoes, peeled and cubed
1 cup cooked chickpeas (or canned, drained and rinsed)
2 tbsp olive oil

1 tsp smoked paprika
1/2 tsp ground cumin
Salt and pepper, to taste

2 cups mixed greens (spinach, arugula, or kale)
1/2 cup quinoa, cooked
1/4 cup cucumber, sliced

1/4 cup red cabbage, shredded

For the Tahini Dressing:

3 tbsp tahini

2 tbsp lemon juice
1 tbsp maple syrup
1/4 cup water (or more for desired consistency)

1 tsp garlic powder
Salt and pepper, to taste

Instructions:

Preheat the oven to 400°F (200°C).
Toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
Roast the sweet potatoes and chickpeas for 25-30 minutes, or until the sweet potatoes are tender and the chickpeas are slightly crispy.

While the vegetables are roasting, prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, water, garlic powder, salt, and pepper in a small bowl.
To assemble the Buddha bowl, start with a base of mixed greens and quinoa in each bowl.
Top with the roasted sweet potatoes, chickpeas, cucumber slices, and shredded red cabbage.

Drizzle the tahini dressing over the top and serve immediately.

This Sweet Potato and Chickpea Buddha Bowl is a vibrant and satisfying meal full of plant-based goodness. The sweet, roasted sweet potatoes pair perfectly with the protein-packed chickpeas, while the quinoa and greens provide a nutritious base. The tahini dressing ties it all together with its creamy, nutty flavor. This bowl is not only delicious but also a great way to fuel your body with wholesome ingredients, making it an ideal option for a balanced, spring-inspired meal.

Grilled Vegetable and Hummus Wrap

This Grilled Vegetable and Hummus Wrap is a delicious, plant-based option that celebrates the flavors of spring. The combination of smoky grilled vegetables like zucchini, bell peppers, and eggplant paired with creamy hummus creates a filling yet light wrap. It’s a perfect meal for lunch or dinner, offering both nutrition and flavor in every bite.

Ingredients:

1 medium zucchini, sliced into strips
1 red bell pepper, sliced

1 small eggplant, sliced into rounds
2 tbsp olive oil
Salt and pepper, to taste

1 tsp smoked paprika
4 whole wheat or spinach wraps
1 cup hummus
1/2 cup fresh spinach leaves
1/4 cup red onion, thinly sliced
1 tbsp lemon juice

Instructions:

Preheat the grill or grill pan to medium heat.
Toss the sliced zucchini, bell pepper, and eggplant with olive oil, salt, pepper, and smoked paprika.
Grill the vegetables for about 3-4 minutes per side, until they are tender and have nice grill marks.
While the vegetables are grilling, warm the wraps in a dry skillet or microwave for a few seconds until pliable.
Once the vegetables are done, spread a generous layer of hummus on each wrap.
Layer the grilled vegetables, spinach leaves, and red onion slices over the hummus.
Drizzle with lemon juice and roll the wraps tightly.
Serve immediately or cut in half for easy serving.

The Grilled Vegetable and Hummus Wrap is a flavorful, satisfying meal that highlights the best of spring produce. The smoky, tender vegetables paired with the creamy hummus make each bite incredibly satisfying, while the spinach and onion add a touch of freshness. This wrap is not only packed with nutrients but is also a quick and easy option for a wholesome lunch or dinner.

Roasted Strawberry and Balsamic Salad

This Roasted Strawberry and Balsamic Salad is a perfect balance of sweet and savory, showcasing fresh strawberries in a whole new light. Roasting the strawberries intensifies their sweetness, and when paired with a tangy balsamic glaze, it creates an unforgettable dish. Tossed with mixed greens and topped with crunchy nuts, this salad makes for a refreshing and unique plant-based meal.

Ingredients:

2 cups fresh strawberries, hulled and halved
1 tbsp olive oil
1 tbsp balsamic vinegar
Salt and pepper, to taste
4 cups mixed greens (arugula, spinach, or baby kale)
1/4 cup sliced almonds or walnuts, toasted
2 tbsp vegan feta cheese (optional)
2 tbsp balsamic glaze (for drizzling)

Instructions:

Preheat the oven to 375°F (190°C).
Toss the halved strawberries with olive oil, balsamic vinegar, salt, and pepper. Spread them on a baking sheet in a single layer.
Roast the strawberries for 15-20 minutes, or until they are soft and slightly caramelized.
While the strawberries roast, prepare the salad by placing the mixed greens in a large bowl.
Once the strawberries are done, remove them from the oven and let them cool slightly.
Add the roasted strawberries to the salad along with the toasted nuts and vegan feta cheese, if using.
Drizzle with balsamic glaze and toss gently to combine.
Serve immediately for a light and flavorful meal.

This Roasted Strawberry and Balsamic Salad is a wonderful example of how spring flavors can come together in an unexpected yet delicious way. The sweetness of the roasted strawberries perfectly complements the tangy balsamic vinegar, creating a delightful contrast. The toasted nuts and vegan feta add crunch and creaminess, making this salad a satisfying and unique option for a springtime meal.

Spaghetti Aglio e Olio with Lemon and Basil

This Spaghetti Aglio e Olio with Lemon and Basil is a plant-based twist on the classic Italian pasta dish. The garlic-infused olive oil, tossed with al dente spaghetti, is brightened with zesty lemon and fresh basil. This quick and simple recipe brings out the natural flavors of the ingredients, offering a satisfying and flavorful meal with minimal effort.

Ingredients:

8 oz spaghetti (whole wheat or gluten-free if preferred)
4 tbsp olive oil
4 garlic cloves, thinly sliced
1/2 tsp red pepper flakes (optional)
Zest and juice of 1 lemon
1/4 cup fresh basil, chopped
Salt and pepper, to taste
Vegan Parmesan (optional, for garnish)

Instructions:

Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set the pasta aside.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and red pepper flakes (if using), and sauté for 1-2 minutes until the garlic is fragrant and golden, being careful not to burn it.
Add the cooked spaghetti to the skillet, along with the reserved pasta water, lemon zest, and lemon juice. Toss everything together, ensuring the pasta is evenly coated with the garlic oil.
Stir in the chopped basil and season with salt and pepper to taste.
Serve the pasta hot, topped with vegan Parmesan if desired.

This Spaghetti Aglio e Olio with Lemon and Basil is the perfect dish for those who crave bold flavors with minimal ingredients. The garlic-infused olive oil paired with the refreshing lemon and aromatic basil makes for a deliciously simple pasta that’s full of life. Whether for a weeknight dinner or a weekend meal, this plant-based pasta dish will surely impress with its easy yet flavorful profile.

Vegan Asparagus and Lemon Risotto

This Vegan Asparagus and Lemon Risotto is a creamy, comforting dish that celebrates the fresh flavors of spring. Tender asparagus paired with zesty lemon and perfectly cooked risotto rice creates a satisfying, plant-based meal. The rich texture of the risotto, without any dairy, makes it an ideal choice for a vegan-friendly dinner that’s both indulgent and wholesome.

Ingredients:

1 cup Arborio rice
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable broth, kept warm
1/2 cup dry white wine (optional)
2 tbsp olive oil
Zest and juice of 1 lemon
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions:

In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
Add the Arborio rice to the pan, stirring to coat it with the oil and cook for another 1-2 minutes.
Pour in the white wine (if using) and cook until it’s mostly absorbed by the rice.
Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding the next 1/2 cup of broth.
After about 15-20 minutes, when the rice is almost cooked but still has a slight bite, stir in the asparagus pieces and cook for an additional 5 minutes, until tender.
Add the lemon zest and juice, and season with salt and pepper to taste.
Remove from heat and garnish with fresh parsley. Serve immediately.

This Vegan Asparagus and Lemon Risotto offers a perfect balance of creamy, savory, and fresh flavors. The asparagus provides a crisp, tender bite, while the lemon brightens the dish with its refreshing citrusy notes. With its rich, velvety texture and plant-based ingredients, this risotto is an ideal meal for any spring evening, comforting yet light enough to enjoy during warmer months.

Chickpea and Spinach Stuffed Sweet Potatoes

Chickpea and Spinach Stuffed Sweet Potatoes are a filling and nutrient-dense plant-based meal that combines the sweetness of baked sweet potatoes with savory chickpeas and spinach. This dish is both hearty and refreshing, making it perfect for a spring lunch or dinner. It’s easy to prepare, packed with protein, and bursting with vibrant flavors.

Ingredients:

4 medium sweet potatoes
1 can (15 oz) chickpeas, drained and rinsed
2 cups fresh spinach, chopped
1 tbsp olive oil
1 tsp ground cumin
1/2 tsp turmeric
Salt and pepper, to taste
1/2 tsp garlic powder
1 tbsp tahini (optional for drizzle)
Fresh cilantro, chopped (optional for garnish)

Instructions:

Preheat the oven to 400°F (200°C).
Pierce the sweet potatoes with a fork and bake for 40-45 minutes, or until tender.
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the chickpeas, cumin, turmeric, salt, pepper, and garlic powder. Sauté for 5-7 minutes until the chickpeas are heated through and slightly crispy.
Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted.
Once the sweet potatoes are done, cut a slit down the center of each and gently mash the inside with a fork.
Spoon the chickpea and spinach mixture into each sweet potato, drizzle with tahini (if using), and garnish with fresh cilantro.
Serve warm and enjoy!

Chickpea and Spinach Stuffed Sweet Potatoes are a wholesome and flavorful plant-based dish that provides a hearty dose of protein, fiber, and vitamins. The combination of creamy, sweet potatoes with savory chickpeas and spinach creates a satisfying meal that’s perfect for lunch or dinner. With the addition of tahini drizzle and fresh cilantro, this dish is packed with flavor, making it both nourishing and delicious.

Lemon and Herb Cauliflower Steaks

Lemon and Herb Cauliflower Steaks are a flavorful and impressive plant-based dish, ideal for grilling or roasting. The cauliflower steaks are marinated in a zesty lemon and herb dressing, offering a savory and bright taste. This dish is a great plant-based alternative to traditional steak, full of texture and flavor, and makes for a perfect springtime main course or side dish.

Ingredients:

1 large head of cauliflower
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1 tsp dried oregano
1/2 tsp garlic powder
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions:

Preheat the oven to 400°F (200°C).
Remove the leaves and stem from the cauliflower, then cut it into 3/4-inch thick slices (steaks). You should get about 2-3 steaks from the head of cauliflower.
In a small bowl, whisk together olive oil, lemon juice, lemon zest, dried oregano, garlic powder, salt, and pepper.
Brush both sides of the cauliflower steaks with the lemon herb marinade.
Arrange the cauliflower steaks on a baking sheet lined with parchment paper and roast for 20-25 minutes, flipping halfway through, until golden brown and tender.
Garnish with fresh parsley and serve with lemon wedges on the side.

Lemon and Herb Cauliflower Steaks are a delightful and satisfying plant-based dish that transforms cauliflower into a hearty, flavorful entrée. The zesty lemon and aromatic herbs bring out the natural sweetness of the cauliflower, while the roasting process adds a savory caramelization. This dish is a perfect springtime meal, whether served as a main course or alongside other vibrant dishes, offering a healthy and delicious alternative to traditional meat-based steaks.

Spring Vegetable and Quinoa Salad

This Spring Vegetable and Quinoa Salad is a vibrant, refreshing dish that brings together the best of spring produce. Quinoa serves as a wholesome base, while a mix of colorful vegetables like peas, radishes, and carrots adds crunch and freshness. Lightly dressed with lemon and olive oil, this salad is a great option for a light lunch or a side dish at a spring gathering.

Ingredients:

1 cup quinoa, rinsed
2 cups vegetable broth (or water)
1 cup peas (fresh or frozen)
1/2 cup radishes, thinly sliced
1/2 cup shredded carrots
1/4 cup red onion, finely diced
2 tbsp olive oil
Juice and zest of 1 lemon
1 tbsp fresh parsley, chopped
Salt and pepper, to taste

Instructions:

In a medium saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it sit for 5 minutes before fluffing with a fork.
While the quinoa cooks, blanch the peas in boiling water for 2-3 minutes, then drain and set aside.
In a large bowl, combine the cooked quinoa, peas, radishes, shredded carrots, and red onion.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper. Pour the dressing over the salad and toss to combine.
Garnish with fresh parsley and serve chilled or at room temperature.

This Spring Vegetable and Quinoa Salad is a celebration of fresh, crunchy vegetables and nutty quinoa, creating a light yet satisfying dish perfect for spring. The zesty lemon dressing ties the ingredients together, adding a refreshing citrusy flavor. With its vibrant colors and wholesome ingredients, this salad is an ideal choice for a healthy lunch or a side dish to complement your spring meals.

Roasted Red Pepper and Cashew Cream Pasta

This Roasted Red Pepper and Cashew Cream Pasta is a creamy, indulgent plant-based dish that is surprisingly light. The roasted red peppers are blended with cashews to create a rich, velvety sauce that perfectly coats your pasta. This dish is full of flavor, easy to make, and perfect for a quick weeknight dinner or a special occasion meal.

Ingredients:

8 oz pasta (spaghetti, penne, or your favorite type)
2 large red bell peppers, roasted and peeled
1/2 cup raw cashews, soaked for 4 hours or overnight
1 garlic clove, minced
1/4 cup vegetable broth
2 tbsp olive oil
1 tbsp nutritional yeast (optional, for a cheesy flavor)
Salt and pepper, to taste
Fresh basil, chopped (for garnish)

Instructions:

Preheat your oven to 425°F (220°C). Roast the red bell peppers for 20-25 minutes, until charred. Let them cool, then peel off the skins and remove the seeds.
Cook the pasta according to package instructions, reserving 1/2 cup of pasta water.
In a blender, combine the roasted red peppers, soaked cashews, garlic, vegetable broth, olive oil, and nutritional yeast (if using). Blend until smooth and creamy.
Pour the sauce into a large pan and heat over medium-low heat for 5 minutes, stirring occasionally. Add salt and pepper to taste.
Once the pasta is cooked, drain and toss it with the roasted red pepper cashew cream sauce. Add reserved pasta water a little at a time to reach your desired sauce consistency.
Garnish with fresh basil and serve immediately.

This Roasted Red Pepper and Cashew Cream Pasta is a creamy, dreamy plant-based dish that packs a punch of flavor. The combination of smoky roasted peppers and rich cashew cream creates a sauce that is both indulgent and healthy. Perfect for pasta lovers looking for a dairy-free alternative, this dish is easy to make, satisfying, and bursting with spring-inspired ingredients.

Lemon Garlic Tofu and Asparagus Stir-Fry

This Lemon Garlic Tofu and Asparagus Stir-Fry is a vibrant, plant-based dish that’s bursting with fresh, bold flavors. The crispy tofu pairs perfectly with tender asparagus and is coated in a tangy lemon garlic sauce, making it a satisfying and healthy meal. This stir-fry is a quick and easy dish, perfect for busy weeknights or when you want something light and flavorful.

Ingredients:

1 block firm tofu, drained and pressed
1 bunch asparagus, trimmed and cut into 2-inch pieces
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp fresh lemon juice
Zest of 1 lemon
1 tbsp soy sauce or tamari (for gluten-free)
1 tsp maple syrup or agave
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish)

Instructions:

Cut the tofu into 1-inch cubes. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy. Remove the tofu from the skillet and set it aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the asparagus and sauté for 5-7 minutes until tender-crisp.
Add the minced garlic and cook for another minute until fragrant.
In a small bowl, whisk together the lemon juice, lemon zest, soy sauce, and maple syrup.
Return the tofu to the skillet and pour the lemon garlic sauce over the tofu and asparagus. Toss to coat and cook for an additional 2-3 minutes, allowing the flavors to meld.
Season with salt and pepper to taste, garnish with fresh cilantro, and serve hot.

This Lemon Garlic Tofu and Asparagus Stir-Fry is a light and flavorful plant-based meal that’s perfect for spring. The crispy tofu and tender asparagus are complemented by the bright, zesty lemon garlic sauce, creating a satisfying dish that’s both healthy and easy to make. With its bold flavors and quick preparation, this stir-fry is an excellent choice for a flavorful weeknight dinner.

Zucchini Noodles with Pesto and Cherry Tomatoes

This dish combines zucchini noodles with a fresh, vibrant basil pesto and juicy cherry tomatoes, making it a light, flavorful, and refreshing spring meal. The zucchini noodles serve as a low-carb, gluten-free alternative to traditional pasta, while the pesto sauce adds a rich, aromatic depth. This recipe is perfect for anyone looking for a healthy, quick, and satisfying plant-based dish.

Ingredients:

4 medium zucchinis, spiralized into noodles
1 cup fresh basil leaves
1/4 cup pine nuts or walnuts
2 tbsp nutritional yeast (optional, for a cheesy flavor)
1/4 cup olive oil
2 garlic cloves
1/2 cup cherry tomatoes, halved
Salt and pepper, to taste
Fresh basil leaves (for garnish)

Instructions:

To make the pesto, combine the basil leaves, pine nuts, nutritional yeast (if using), olive oil, and garlic in a food processor. Pulse until smooth and creamy. Add salt and pepper to taste.
Using a spiralizer, turn the zucchinis into noodles (you can also use a vegetable peeler to create ribbons if you don’t have a spiralizer).
Heat a large skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just to warm them through and slightly soften them. Be careful not to overcook.
Remove from heat and toss the noodles with the pesto sauce until fully coated.
Add the halved cherry tomatoes and toss gently.
Serve the zucchini noodles in bowls and garnish with fresh basil leaves.

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, light dish that captures the essence of spring. The creamy basil pesto complements the tender zucchini noodles, while the burst of flavor from the cherry tomatoes adds a bright touch. This dish is perfect for anyone looking to enjoy a wholesome, plant-based meal that’s quick to prepare and full of flavor.

Vegan Spring Rolls with Peanut Dipping Sauce

These Vegan Spring Rolls are a colorful, fresh, and healthy appetizer or snack, filled with crisp veggies like carrots, cucumbers, and lettuce, alongside fragrant herbs like mint and basil. They’re wrapped in rice paper for a light, chewy texture and served with a creamy peanut dipping sauce that adds a delicious, savory kick. These spring rolls are a great way to celebrate the season’s freshest produce.

Ingredients:

8 rice paper wrappers
1 cup shredded carrots
1 cucumber, julienned
1 avocado, sliced
1 cup lettuce (romaine or mixed greens)
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/2 cup peanut butter (smooth or crunchy)
2 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sriracha (optional for spice)

Instructions:

Prepare all the vegetables by shredding the carrots, julienning the cucumber, and slicing the avocado. Set aside.
To make the peanut dipping sauce, whisk together the peanut butter, soy sauce, rice vinegar, maple syrup, and sriracha (if using). Add water as needed to reach your desired consistency.
Fill a shallow bowl with warm water. One at a time, dip the rice paper wrappers into the water for 10-15 seconds, until softened.
Lay the softened rice paper on a clean surface. In the center of the paper, layer the lettuce, carrots, cucumber, avocado, mint, and basil.
Fold in the sides of the rice paper, then roll it up tightly from the bottom. Repeat with the remaining wrappers and fillings.
Serve the spring rolls with the peanut dipping sauce on the side.

Vegan Spring Rolls with Peanut Dipping Sauce offer a delightful and refreshing way to enjoy a light meal or appetizer. Packed with crunchy vegetables, creamy avocado, and aromatic herbs, they make for a perfect spring dish. Paired with the rich and savory peanut sauce, these spring rolls are both nutritious and full of flavor—perfect for a healthy snack or light meal.

Roasted Beet and Arugula Salad with Balsamic Vinaigrette

This Roasted Beet and Arugula Salad is a colorful, nutritious dish that brings together earthy roasted beets, peppery arugula, and a tangy balsamic vinaigrette. It’s a wonderful balance of flavors and textures, with the sweetness of the beets complementing the spiciness of the arugula. This salad makes for an elegant side dish or a light main course, perfect for a spring gathering or a wholesome meal.

Ingredients:

4 medium beets, peeled and cut into wedges
2 tbsp olive oil
Salt and pepper, to taste
4 cups arugula
1/4 cup crumbled goat cheese or feta (optional)
1/4 cup walnuts, toasted
3 tbsp balsamic vinegar
1 tbsp olive oil (for dressing)
1 tsp Dijon mustard
1 tsp maple syrup (optional for sweetness)

Instructions:

Preheat the oven to 400°F (200°C). Toss the beet wedges with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized. Let them cool slightly.
In a small bowl, whisk together the balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, and maple syrup (if using). Season with salt and pepper to taste.
On a large platter or individual plates, arrange the arugula. Top with the roasted beets, crumbled cheese, and toasted walnuts.
Drizzle the balsamic vinaigrette over the salad and serve immediately.

The Roasted Beet and Arugula Salad with Balsamic Vinaigrette is a vibrant and elegant dish that highlights the beauty and flavor of spring produce. The combination of sweet roasted beets, peppery arugula, and tangy vinaigrette creates a delightful contrast of flavors. Whether served as a side dish or a light main, this salad is a refreshing and nutritious way to enjoy the season’s bounty.

Spring Asparagus and Lemon Risotto

This Spring Asparagus and Lemon Risotto is a creamy, comforting dish that celebrates the bright flavors of spring. Tender asparagus is combined with a creamy, lemon-infused risotto that is rich but not heavy. This dish is perfect for a spring dinner, offering both elegance and simplicity, and can be served as a main course or as a side to a plant-based protein.

Ingredients:

1 cup Arborio rice
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
4 cups vegetable broth, warm
1/2 cup dry white wine (optional)
Juice and zest of 1 lemon
1/4 cup nutritional yeast (optional, for cheesy flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions:

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
Stir in the Arborio rice and cook for 2 minutes, allowing the rice to lightly toast and absorb the flavors.
If using wine, add the white wine and cook for 1-2 minutes, stirring constantly until the wine is mostly absorbed.
Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladleful of broth. Continue this process for 18-20 minutes until the rice is creamy and tender but still slightly al dente.
While the risotto cooks, blanch the asparagus pieces in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
Once the risotto is cooked, stir in the lemon juice, lemon zest, nutritional yeast (if using), and season with salt and pepper to taste.
Gently fold in the blanched asparagus and cook for another minute.
Garnish with fresh parsley and serve hot.

This Spring Asparagus and Lemon Risotto is the perfect way to celebrate the season’s fresh produce. The creamy texture of the risotto, combined with the bright, citrusy notes of lemon and the earthy flavor of asparagus, creates a dish that is both comforting and refreshing. Whether as a light main dish or a side to a plant-based protein, this risotto is a delightful, plant-based meal that captures the essence of spring.

Avocado and Chickpea Salad Sandwiches

This Avocado and Chickpea Salad Sandwich is a hearty, flavorful, and nutrient-packed meal that’s quick and easy to make. The creamy avocado blends with mashed chickpeas to create a satisfying base, while the addition of fresh herbs and lemon juice adds brightness and freshness. These sandwiches are perfect for a light lunch or as a picnic option on a sunny spring day.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, mashed
2 tbsp tahini
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1/4 tsp garlic powder
Salt and pepper, to taste
4 slices whole grain or sourdough bread
Lettuce leaves (for serving)
Sliced cucumber and tomato (for serving)

Instructions:

In a medium bowl, mash the chickpeas with a fork or potato masher until mostly mashed with some chunks remaining.
Add the mashed avocado, tahini, lemon juice, parsley, dill, garlic powder, salt, and pepper. Mix well until everything is combined into a creamy, flavorful spread.
Toast the bread slices if desired, then spread a generous portion of the avocado and chickpea mixture onto two slices of bread.
Layer with fresh lettuce, cucumber, and tomato slices.
Top with the remaining slices of bread to form sandwiches. Serve immediately.

These Avocado and Chickpea Salad Sandwiches are a wholesome, plant-based lunch option that’s packed with protein and healthy fats. The creamy, tangy filling is balanced by the freshness of cucumber and tomato, making for a satisfying and light meal. Easy to prepare and full of flavor, this sandwich is perfect for anyone seeking a nutritious lunch or a quick snack with a burst of spring freshness.

Lemon and Herb Stuffed Mushrooms

These Lemon and Herb Stuffed Mushrooms are a savory, bite-sized appetizer that packs a punch of fresh spring flavors. The mushrooms are stuffed with a fragrant mixture of breadcrumbs, lemon zest, garlic, and herbs, then baked to golden perfection. These plant-based stuffed mushrooms are ideal for a spring gathering, offering a delicious alternative to more traditional appetizers.

Ingredients:

12 large white mushrooms, stems removed and cleaned
1/2 cup breadcrumbs (gluten-free if preferred)
2 tbsp olive oil
1 garlic clove, minced
Zest of 1 lemon
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
Salt and pepper, to taste
1 tbsp nutritional yeast (optional, for cheesy flavor)

Instructions:

Preheat the oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up.
In a small bowl, combine the breadcrumbs, olive oil, minced garlic, lemon zest, parsley, thyme, salt, pepper, and nutritional yeast (if using). Mix well until the breadcrumbs are evenly coated with the oil and herbs.
Spoon the breadcrumb mixture into the mushroom caps, pressing down lightly to pack the filling in.
Bake the stuffed mushrooms for 15-20 minutes, or until golden and crispy on top.
Serve hot, garnished with additional fresh parsley if desired.

Lemon and Herb Stuffed Mushrooms are a delightful appetizer or side dish that showcases the fresh flavors of spring. The savory filling, with its bright lemony kick and aromatic herbs, complements the earthy mushrooms perfectly. These stuffed mushrooms are a crowd-pleaser at any gathering, offering a satisfying plant-based option that’s both light and flavorful.

Note: More recipes are coming soon!

33+ Easy and Healthy Spring Plant-Based Recipes to Brighten Your Table