28+ Delicious and Easy Spring Vegan Dinner Recipes to Try This Season

Spring is a season full of freshness, vibrant colors, and an abundance of seasonal produce.

With the weather warming up and longer days ahead, it’s the perfect time to enjoy light, nutritious, and flavorful vegan meals.

Whether you’re seeking new dinner ideas for your family, hosting a spring gathering, or simply looking to brighten up your plate, these 28+ Spring Vegan Dinner Recipes offer a delightful variety of meals to celebrate the season.

From fresh salads to hearty pasta dishes and savory grain bowls, these recipes are designed to make the most of what spring has to offer while keeping your meals plant-based and delicious.

Get ready to enjoy healthy and satisfying dinners that not only taste amazing but also nourish your body with seasonal produce and wholesome ingredients.

28+ Delicious and Easy Spring Vegan Dinner Recipes to Try This Season

As the days grow longer and nature comes alive, these 28+ spring vegan dinner recipes will bring a burst of flavor and color to your table.

From light and fresh dishes to hearty and satisfying meals, there’s something for every palate in this collection.

By embracing the abundance of spring vegetables, fruits, and herbs, you can create dishes that are not only delicious but also nutritious and aligned with the season’s vibrant energy.

Whether you’re a long-time vegan or just looking to incorporate more plant-based meals into your routine, these recipes are an excellent way to make the most of this beautiful season. Enjoy the flavors of spring in every bite!

Spring Veggie Stir-Fry with Tofu and Cashews

This vibrant stir-fry is a celebration of spring’s fresh vegetables, paired with crisp tofu and roasted cashews. The dish is not only colorful but also packed with nutrients and flavor. The combination of tender tofu, crispy vegetables, and the slight sweetness of cashews, all tossed in a savory stir-fry sauce, makes for a quick and satisfying vegan dinner that is perfect for any spring evening.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/2 cup snap peas
• 1/4 cup roasted cashews
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp cornstarch (optional, for thickening)
• Sesame seeds for garnish (optional)

Instructions:

1. Press the tofu to remove excess water, then cut it into cubes.
2. Heat sesame oil in a large pan or wok over medium heat. Add tofu cubes and fry until golden brown on all sides. Remove and set aside.
3. In the same pan, add olive oil and sauté the garlic and ginger until fragrant, about 1-2 minutes.
4. Add the broccoli, bell pepper, carrot, and snap peas. Stir-fry for 5-7 minutes, or until the vegetables are tender but still crisp.
5. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, and cornstarch (if using).
6. Add the tofu back to the pan along with the sauce, and stir well to coat everything. Let it simmer for a few more minutes until the sauce thickens.
7. Remove from heat and stir in roasted cashews.
8. Serve the stir-fry over rice or noodles, garnished with sesame seeds if desired.

This Spring Veggie Stir-Fry with Tofu and Cashews brings together the season’s best vegetables, offering a balanced combination of flavors and textures. The tofu provides a hearty protein base, while the cashews offer a satisfying crunch. The sweet and savory sauce brings all the elements together, making this dish a delightful and filling choice for a light yet satisfying vegan dinner. Perfect for any weeknight or special occasion!

Lemon Garlic Asparagus and Chickpea Pasta

A simple yet sophisticated dish that celebrates spring asparagus and the refreshing zest of lemon. The addition of chickpeas adds protein and a hearty texture, while the garlic and lemon sauce brings everything together in a light, fragrant dressing. This dish is perfect for a quick spring dinner that’s both filling and energizing, and it can be enjoyed by both vegans and non-vegans alike.

Ingredients:

• 8 oz pasta (any shape, preferably whole wheat or gluten-free)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes (optional)
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package directions. Drain and set aside, reserving about 1/2 cup of pasta water.
2. While the pasta is cooking, heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute.
3. Add asparagus to the pan and cook for 3-4 minutes, or until just tender.
4. Stir in the chickpeas and cook for an additional 2 minutes until warmed through.
5. Add the cooked pasta to the pan along with the reserved pasta water. Stir in the lemon zest and juice, season with salt and pepper, and toss everything to combine.
6. Serve with a sprinkle of fresh parsley.

Lemon Garlic Asparagus and Chickpea Pasta is a bright and refreshing dish that makes the most of spring’s bounty. The asparagus provides a crisp, fresh bite, while the chickpeas add a satisfying heartiness. The lemon and garlic dressing infuse the dish with a zesty flavor that is both light and invigorating. It’s a perfect option for a wholesome vegan meal that feels both indulgent and healthy. Enjoy this pasta with a side salad for a complete spring dinner.

Spring Pea and Mint Risotto

This creamy, comforting risotto is infused with the vibrant flavors of spring peas and fresh mint, making it a perfect seasonal dinner. The dish is rich, yet light, with a delicate balance of sweetness from the peas and refreshing mint. Ideal for a vegan dinner, this risotto is both luxurious and satisfying, and it pairs beautifully with a fresh salad or roasted vegetables.

Ingredients:

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1 cup frozen peas (or fresh if available)
• 1/2 cup white wine (optional)
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• 1/2 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly to toast the rice slightly.
4. If using, pour in the white wine and stir until it’s mostly absorbed by the rice.
5. Begin adding the warm broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. Stir in the peas, almond milk, and nutritional yeast (if using), and cook for another 2-3 minutes until the peas are heated through.
7. Remove from heat and stir in the fresh mint, then season with salt and pepper to taste.
8. Serve the risotto warm, garnished with extra mint if desired.

Spring Pea and Mint Risotto is a delightful, creamy dish that perfectly captures the essence of the season. The peas provide a burst of sweetness, while the mint adds a refreshing note that brightens up the dish. The creamy risotto base, enhanced with almond milk and nutritional yeast, creates a luscious texture that is both comforting and light. This vegan risotto is perfect for a cozy dinner that showcases the flavors of spring, offering a satisfying and nourishing meal with every bite.

Roasted Carrot and Beet Salad with Tahini Dressing

This vibrant, nutrient-packed salad is perfect for springtime, bringing together the earthy sweetness of roasted carrots and beets, topped with a creamy tahini dressing. The contrast of warm roasted vegetables with the cool dressing makes each bite a delightful balance of flavors. This vegan salad is not only rich in vitamins and minerals but also offers a hearty, filling option that can stand alone or complement other dishes.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 2 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup arugula or spinach
• 1/4 cup pumpkin seeds (or sunflower seeds)
• 1/4 cup dried cranberries (optional)

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp water (to thin the dressing)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the carrot sticks and beet wedges on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
3. While the vegetables are roasting, prepare the tahini dressing by whisking together all the ingredients in a small bowl until smooth. Add more water if you prefer a thinner consistency.
4. Once the vegetables are done, allow them to cool slightly before assembling the salad.
5. In a large bowl, combine the roasted carrots and beets with fresh arugula or spinach. Top with pumpkin seeds and dried cranberries if using.
6. Drizzle with tahini dressing and toss gently to coat.

The Roasted Carrot and Beet Salad with Tahini Dressing is an exquisite combination of flavors and textures, making it a perfect spring dish. The sweet, earthy roasted vegetables are balanced by the creamy, tangy tahini dressing, while the seeds and cranberries add a satisfying crunch and a touch of sweetness. This vegan salad is not only a treat for the taste buds but also a visually stunning dish that’s packed with nutrients. It can be served as a main course or a side dish, and it’s sure to become a spring favorite.

Vegan Spring Risotto with Peas and Asparagus

This vegan spring risotto features tender peas, crisp asparagus, and a creamy, comforting texture. The earthy flavors of the vegetables combine harmoniously with the subtle richness of the risotto. Made with vegetable broth and a touch of nutritional yeast, this dish is perfect for a lighter yet satisfying vegan dinner that embraces the best of spring produce.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup fresh peas (or frozen)
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1/4 cup white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a saucepan, heat the vegetable broth and keep it simmering over low heat.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, cooking for 2-3 minutes until softened.
3. Add the Arborio rice and stir for 1-2 minutes to lightly toast the rice.
4. If using, pour in the white wine and stir until it is mostly absorbed.
5. Add the warm broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more broth. Continue adding broth and stirring until the rice is creamy and tender, about 18-20 minutes.
6. While the risotto is cooking, blanch the asparagus in boiling water for 2-3 minutes, then add the asparagus and peas to the risotto during the last 5 minutes of cooking.
7. Stir in nutritional yeast for a creamy, cheesy flavor, and season with salt and pepper to taste.
8. Serve the risotto warm, garnished with fresh basil or parsley.

Vegan Spring Risotto with Peas and Asparagus is a perfect, fresh meal to enjoy during the warmer months. The creamy texture of the risotto pairs beautifully with the sweetness of the peas and the crispness of the asparagus. The addition of nutritional yeast brings a savory, cheesy flavor, making the dish rich yet light. This recipe is ideal for a cozy dinner and highlights the best of spring produce in a nourishing and satisfying way.

Zucchini Noodles with Avocado Pesto

Zucchini noodles, or “zoodles,” are a light and healthy alternative to pasta, and when paired with a creamy avocado pesto, they transform into a flavorful and satisfying vegan dinner. The smooth, rich avocado pesto coats the noodles beautifully, creating a dish that’s both refreshing and indulgent. This spring-inspired dish is quick, easy, and perfect for anyone looking for a low-carb, vegan option.

Ingredients:

• 2 large zucchinis, spiralized into noodles
• 1 ripe avocado, peeled and pitted
• 1/4 cup fresh basil leaves
• 2 tbsp lemon juice
• 1/4 cup olive oil
• 2 garlic cloves
• 2 tbsp nutritional yeast
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for garnish)

Instructions:

1. Using a spiralizer, turn the zucchinis into noodles. If you don’t have a spiralizer, you can use a vegetable peeler to create thin ribbons of zucchini.
2. In a food processor or blender, combine the avocado, basil, lemon juice, olive oil, garlic, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
3. In a large bowl, toss the zucchini noodles with the avocado pesto until well-coated.
4. If desired, garnish with halved cherry tomatoes for a burst of color and freshness.
5. Serve immediately as a light dinner or as a side dish to complement other spring meals.

Zucchini Noodles with Avocado Pesto offers a fresh, vibrant twist on traditional pasta dishes. The creamy avocado pesto provides richness while the zucchini noodles add a refreshing, low-calorie element to the meal. This dish is not only a wonderful way to incorporate more vegetables into your diet but also a great way to enjoy a satisfying vegan dinner that is both healthy and indulgent. Perfect for spring, it’s a quick and easy option for busy evenings or casual gatherings.

Vegan Spring Tacos with Roasted Sweet Potato and Black Beans

These vegan spring tacos are filled with roasted sweet potatoes, black beans, and a mix of fresh spring vegetables, all topped with a zesty lime crema. The combination of earthy roasted sweet potatoes, hearty black beans, and crunchy vegetables makes for a satisfying and healthy meal. The lime crema adds the perfect finishing touch, balancing the flavors with a tangy kick. This dish is ideal for a quick weeknight dinner or a fun weekend meal with friends.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup red cabbage, thinly sliced
• 1/2 cup avocado, diced
• Fresh cilantro, chopped (for garnish)

Lime Crema:

• 1/4 cup vegan sour cream or cashew cream
• 1 tbsp lime juice
• 1 tsp maple syrup
• Pinch of salt

Instructions:

1. Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, salt, and pepper. Roast for 25-30 minutes, or until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, prepare the lime crema by mixing together the sour cream, lime juice, maple syrup, and salt in a small bowl. Set aside.
3. Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.
4. To assemble the tacos, evenly distribute the roasted sweet potatoes, black beans, cabbage, and avocado between the tortillas. Drizzle with lime crema and garnish with fresh cilantro.
5. Serve the tacos immediately with extra lime wedges on the side.

These Vegan Spring Tacos with Roasted Sweet Potato and Black Beans are a perfect way to embrace the vibrant flavors of spring. The combination of roasted sweet potatoes and black beans makes for a hearty filling, while the fresh toppings and creamy lime crema add a delightful contrast. These tacos are not only delicious but also full of nutrients, making them a perfect meal for a light yet satisfying dinner. They are versatile enough to be served as a main or as part of a taco bar for gatherings with friends and family.

Lemon and Herb Chickpea Salad

This Lemon and Herb Chickpea Salad is a bright, refreshing dish that brings together chickpeas, cucumber, red onion, and herbs, all tossed in a zesty lemon dressing. It’s perfect for spring as it’s light yet filling, offering a balance of fresh ingredients and satisfying protein from the chickpeas. The tangy lemon dressing and the vibrant mix of herbs make this salad a crowd-pleaser at any picnic, barbecue, or casual dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp lemon zest
• Salt and pepper to taste
• 1/4 tsp garlic powder (optional)

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, pepper, and garlic powder (if using).
3. Pour the dressing over the chickpea mixture and toss until everything is well-coated.
4. Let the salad sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

The Lemon and Herb Chickpea Salad is a wonderfully light yet filling dish that celebrates the flavors of spring. The chickpeas provide plant-based protein, while the fresh cucumber and herbs offer a crisp, vibrant taste. The tangy lemon dressing pulls everything together, making each bite refreshing and satisfying. This salad is perfect as a side dish or can be enjoyed on its own for a quick, nutritious meal. It’s also great for meal prep, as it can be stored in the fridge for a few days without losing its flavor.

Vegan Spring Pea and Lemon Risotto

This Vegan Spring Pea and Lemon Risotto is a light yet creamy dish that perfectly captures the flavors of spring. Fresh peas, lemon, and a touch of fresh herbs come together with creamy Arborio rice for a comforting yet refreshing meal. With no dairy, this vegan version of risotto is rich in flavor and ideal for a weeknight dinner or special occasion. The vibrant peas add color and sweetness, while the lemon provides a zesty kick.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 1/2 cups fresh peas (or frozen)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup white wine (optional)
• 1 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. In a saucepan, heat the vegetable broth and keep it simmering over low heat.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
3. Add the Arborio rice and cook for 1-2 minutes, stirring to lightly toast the rice.
4. Pour in the white wine (if using) and stir until it is mostly absorbed.
5. Begin adding the warm vegetable broth to the rice, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. About 5 minutes before the rice is done, stir in the peas, lemon juice, and lemon zest. Cook until the peas are tender.
7. Remove from heat, and stir in fresh parsley. Season with salt and pepper to taste.
8. Serve warm, garnished with additional lemon zest or parsley if desired.

The Vegan Spring Pea and Lemon Risotto is a perfect way to celebrate the season with a creamy, flavorful dish that highlights fresh spring ingredients. The sweetness of the peas and the bright lemon flavor make this risotto feel both light and indulgent. It’s a great option for anyone looking for a comforting yet vegan meal that’s both nutritious and satisfying. This dish can stand alone or be paired with a fresh salad or roasted vegetables for a complete spring dinner.

Vegan Spring Vegetable Stir-Fry with Tofu

This Vegan Spring Vegetable Stir-Fry with Tofu is a vibrant, quick, and healthy dinner that makes the most of spring’s fresh produce. Packed with colorful vegetables like bell peppers, asparagus, and carrots, alongside protein-rich tofu, this dish is both satisfying and nourishing. The homemade stir-fry sauce adds a savory and slightly tangy flavor that ties everything together. Perfect for busy weeknights, this dish is easily customizable to include your favorite spring vegetables.

Ingredients:

• 1 block firm tofu, drained and cubed
• 1 tbsp cornstarch
• 1 tbsp sesame oil (or vegetable oil)
• 1 red bell pepper, thinly sliced
• 1 cup asparagus, chopped into bite-sized pieces
• 1 medium carrot, julienned
• 1/2 cup snow peas, trimmed
• 2 garlic cloves, minced
• 1-inch piece of ginger, grated
• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds (optional, for garnish)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes. Toss the tofu cubes in cornstarch until evenly coated.
2. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden and crispy, about 6-8 minutes, then remove from the pan and set aside.
3. In the same pan, add the bell pepper, asparagus, carrot, and snow peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Add the garlic and ginger to the pan, cooking for another minute until fragrant.
5. In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Pour the sauce over the vegetables, then return the tofu to the pan. Stir everything together and cook for another 2 minutes, allowing the flavors to combine.
6. Serve the stir-fry over rice or noodles, garnished with sesame seeds and fresh cilantro.

This Vegan Spring Vegetable Stir-Fry with Tofu is a fresh and vibrant dish that’s perfect for enjoying the season’s best vegetables. The crispy tofu adds a satisfying texture, while the stir-fried veggies bring both color and crunch. The homemade sauce balances sweetness and tang, elevating the dish with rich flavor. This recipe is customizable, so feel free to swap in any spring vegetables you have on hand. It’s quick, nutritious, and perfect for a busy weeknight meal that still feels special.

Vegan Spring Asparagus Risotto

Vegan Spring Asparagus Risotto is a creamy, comforting dish that highlights the bright, fresh flavors of asparagus, making it an ideal recipe for the spring season. This risotto uses Arborio rice, which absorbs the vegetable broth beautifully, creating a rich and satisfying base. The asparagus adds a wonderful crunch and vibrant color to the dish, while the vegan butter and nutritional yeast provide that creamy, cheesy richness without any dairy. It’s a delightful dish for a spring dinner or a special occasion.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1/4 cup white wine (optional)
• 2 tbsp vegan butter
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. In a saucepan, keep the vegetable broth warm over low heat.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
3. Add the Arborio rice to the pan and stir for 1-2 minutes, allowing the rice to lightly toast.
4. If using white wine, pour it in now and stir until mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly and letting each addition be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Meanwhile, in a separate pan, heat a little olive oil and sauté the asparagus for 3-4 minutes, until just tender but still bright green.
7. When the risotto is nearly done, stir in the sautéed asparagus, vegan butter, nutritional yeast, and season with salt and pepper.
8. Remove from heat and serve immediately, garnished with fresh parsley and a squeeze of lemon juice.

This Vegan Spring Asparagus Risotto is a perfect way to celebrate the season with its light yet rich flavors. The creamy texture of the risotto combined with the fresh asparagus makes for a comforting yet refreshing meal. The nutritional yeast brings a cheesy flavor, while the vegan butter ensures the dish is velvety smooth. It’s a great choice for any dinner gathering, and it pairs beautifully with a crisp green salad or a glass of white wine.

Vegan Sweet Potato and Kale Salad with Tahini Dressing

This Vegan Sweet Potato and Kale Salad is a nutrient-packed dish perfect for spring, combining roasted sweet potatoes, massaged kale, and a creamy tahini dressing. The sweet potatoes add a natural sweetness that pairs beautifully with the slightly bitter kale, while the tahini dressing offers a rich, nutty flavor. The addition of chickpeas provides a boost of protein, making this salad a filling and satisfying meal. It’s a perfect lunch or light dinner option that’s full of vibrant spring flavors.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups kale, chopped
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds (optional, for garnish)

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (or more to adjust consistency)
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes in olive oil, smoked paprika, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, massage the kale with your hands for 2-3 minutes until it becomes softer and darker in color.
3. To make the dressing, whisk together tahini, lemon juice, maple syrup, water, minced garlic, salt, and pepper until smooth. Adjust the water to reach your desired consistency.
4. Once the sweet potatoes are done, let them cool for a few minutes. Then, combine the kale, roasted sweet potatoes, chickpeas, and red onion in a large bowl.
5. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Garnish with pumpkin seeds and serve immediately.

This Vegan Sweet Potato and Kale Salad with Tahini Dressing is the perfect balance of hearty and fresh. The roasted sweet potatoes add a delicious sweetness, while the kale provides a nutrient-dense base. The creamy tahini dressing elevates the dish with its rich, nutty flavor, and the chickpeas make the salad filling and satisfying. Whether you’re looking for a light dinner or a hearty lunch, this salad is an excellent choice that packs a punch of flavor and nutrition.

Vegan Lemon-Garlic Chickpea Pasta

Vegan Lemon-Garlic Chickpea Pasta is a light yet satisfying dish that bursts with fresh, citrusy flavors perfect for spring. The chickpea pasta provides a great source of protein and fiber, making it a filling option for dinner. The garlic and lemon sauce is savory, aromatic, and slightly tangy, complementing the pasta beautifully. With a handful of simple ingredients, this dish can be whipped up in under 30 minutes, making it ideal for a busy weeknight meal or a casual weekend dinner.

Ingredients:

• 8 oz chickpea pasta (or pasta of your choice)
• 1 tbsp olive oil
• 3 garlic cloves, minced
• Zest and juice of 1 lemon
• 1/4 cup vegetable broth (or pasta cooking water)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Red pepper flakes (optional, for heat)
• Vegan parmesan (optional, for garnish)

Instructions:

1. Cook the chickpea pasta according to the package instructions. Reserve 1/4 cup of pasta cooking water and drain the rest.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the lemon zest, lemon juice, and vegetable broth (or reserved pasta water) to the pan. Stir to combine and cook for another 2-3 minutes, allowing the sauce to thicken slightly.
4. Add the cooked pasta to the pan, tossing to coat the pasta evenly in the sauce. Season with salt, pepper, and red pepper flakes (if using).
5. Serve the pasta with a sprinkle of fresh parsley and vegan parmesan (if desired).

Vegan Lemon-Garlic Chickpea Pasta is a quick, easy, and flavorful dish that celebrates the simplicity of spring ingredients. The zesty lemon and aromatic garlic bring the pasta to life, while the chickpea pasta offers a hearty and protein-packed base. This dish is perfect for anyone looking for a light, yet filling meal that comes together in a flash. It’s a great choice for a casual dinner or meal prep, and the leftovers taste just as amazing!

Vegan Spring Pea and Mint Soup

Vegan Spring Pea and Mint Soup is a bright, refreshing, and creamy soup that takes full advantage of the fresh peas that come into season during spring. The combination of peas, fresh mint, and a touch of lemon creates a lively flavor profile that is light yet comforting. This soup is naturally creamy without any dairy, thanks to the addition of coconut milk. It’s an ideal dish for a spring lunch or dinner, especially when served with a side of crusty bread.

Ingredients:

• 2 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 4 cups fresh or frozen peas
• 1 cup coconut milk
• 1/2 cup fresh mint leaves, chopped
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Olive oil (for drizzling, optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until softened.
2. Add the garlic and cook for another minute until fragrant.
3. Pour in the vegetable broth and bring it to a boil. Add the peas and simmer for 5-7 minutes until tender (if using frozen peas, you can add them directly).
4. Stir in the coconut milk and bring the soup to a simmer for another 3-4 minutes.
5. Use an immersion blender or transfer the soup to a blender and blend until smooth and creamy.
6. Stir in the fresh mint, lemon zest, and lemon juice. Season with salt and pepper to taste.
7. Serve the soup warm, drizzled with a little olive oil and garnished with additional mint leaves if desired.

Vegan Spring Pea and Mint Soup is the ultimate light and refreshing dish that captures the essence of spring. The sweetness of the peas, paired with the cooling mint and tangy lemon, makes this soup a flavorful experience. The creamy coconut milk provides richness without the need for dairy, making it a wonderful option for those seeking a plant-based meal. This soup is perfect as a starter or light main course and pairs beautifully with a slice of crusty bread for dipping.

Vegan Grilled Veggie Tacos with Avocado Crema

Vegan Grilled Veggie Tacos with Avocado Crema are a vibrant and flavorful dish, ideal for springtime meals. The grilled vegetables, such as zucchini, bell peppers, and mushrooms, bring a smoky flavor that pairs wonderfully with the creamy, tangy avocado crema. The tacos are topped with fresh cilantro and lime, creating a satisfying combination of textures and flavors. Whether you’re hosting a taco night or simply craving a light but filling dinner, these tacos are sure to please.

Ingredients:

• 2 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn tortillas
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Avocado Crema:

• 1 ripe avocado
• 2 tbsp lime juice
• 1/4 cup coconut yogurt (or vegan sour cream)
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Toss the zucchini, bell pepper, and mushrooms in olive oil, smoked paprika, salt, and pepper.
2. Grill the vegetables for 3-4 minutes on each side, until tender and slightly charred.
3. While the vegetables are grilling, prepare the avocado crema by blending the avocado, lime juice, coconut yogurt, salt, and pepper until smooth and creamy.
4. Warm the corn tortillas on the grill for about 1 minute on each side.
5. Assemble the tacos by adding a generous portion of grilled veggies to each tortilla. Drizzle with avocado crema and garnish with fresh cilantro and a squeeze of lime juice.

Vegan Grilled Veggie Tacos with Avocado Crema are a vibrant and satisfying meal that highlights the delicious flavors of grilled spring vegetables. The smoky vegetables, combined with the creamy avocado crema, create a delightful taco experience. These tacos are perfect for a casual dinner with friends or a weekend meal. Plus, they’re completely customizable—swap in your favorite vegetables or add extra toppings like salsa or guacamole for a personal touch!

Vegan Spring Vegetable Stir-Fry

Vegan Spring Vegetable Stir-Fry is a vibrant, quick, and healthy dinner option that showcases the best of spring’s fresh produce. With colorful vegetables like bell peppers, carrots, snap peas, and baby corn, the stir-fry is both crunchy and packed with flavor. The savory, slightly sweet soy sauce-based stir-fry sauce brings everything together. This dish is not only delicious but also nutritious, offering a hearty serving of plant-based protein when topped with tofu or tempeh. It’s a perfect meal for a busy weeknight or a light weekend dinner.

Ingredients:

• 1 tbsp sesame oil
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 1 cup baby corn
• 1 cup broccoli florets
• 1/2 cup edamame (frozen or fresh)
• 1 block firm tofu, cubed (optional)
• 3 tbsp soy sauce or tamari (for gluten-free option)
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame seeds (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Heat sesame oil in a large pan or wok over medium-high heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the bell pepper, carrot, snap peas, baby corn, broccoli, and edamame. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
3. In a separate pan, sauté tofu cubes (if using) until golden and crispy, about 5-7 minutes.
4. In a small bowl, whisk together the soy sauce, rice vinegar, maple syrup, ginger, and garlic.
5. Add the tofu (if using) and sauce to the stir-fried vegetables, stirring to coat everything evenly.
6. Garnish with sesame seeds and fresh cilantro before serving.

Vegan Spring Vegetable Stir-Fry is the ideal quick and healthy meal to enjoy during the spring season. The variety of vegetables adds a satisfying crunch, while the savory sauce ties all the ingredients together perfectly. If you’re looking for an extra protein boost, the tofu is a great addition, making this stir-fry a well-rounded meal. It’s simple to make, packed with nutrients, and fully customizable based on whatever seasonal vegetables you have on hand. This dish makes a great lunch or dinner that can be enjoyed by everyone!

Vegan Chickpea and Spinach Curry

Vegan Chickpea and Spinach Curry is a comforting, flavorful dish that offers the perfect balance of spices, creaminess, and freshness. The chickpeas provide a hearty protein base, while the spinach adds a dose of vitamins and minerals. The curry sauce, made with coconut milk and aromatic spices such as cumin, turmeric, and garam masala, brings warmth and richness to the dish. This easy-to-make recipe is a satisfying, one-pot dinner that will please even the pickiest eaters.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 4 cups fresh spinach, chopped
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Rice or naan bread, for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes until softened.
2. Add the garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the cumin, turmeric, and garam masala. Cook for 1-2 minutes to toast the spices.
4. Add the chickpeas, diced tomatoes, and coconut milk to the pot. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
5. Stir in the spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
6. Serve the curry with rice or warm naan bread, and garnish with fresh cilantro.

Vegan Chickpea and Spinach Curry is a rich, aromatic dish that is full of flavor and perfect for a satisfying meal. The combination of creamy coconut milk, aromatic spices, and tender chickpeas creates a dish that’s comforting and nutritious. The addition of spinach adds a fresh green element, making it a great way to incorporate more leafy greens into your diet. This curry is easy to make, making it perfect for a busy weeknight, and it pairs beautifully with rice or naan for a complete, wholesome meal.

Vegan Lemon and Asparagus Risotto

Vegan Lemon and Asparagus Risotto is a creamy, indulgent dish that celebrates the bright flavors of spring. The risotto is made with arborio rice, which absorbs the vegetable broth, creating a silky-smooth texture. The lemon adds a zesty freshness, while the asparagus brings a crisp, green crunch to the dish. With a touch of vegan butter and nutritional yeast, this risotto is perfectly creamy and full of savory depth. It’s a wonderful main course or side dish for any spring meal.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 cup arborio rice
• 4 cups vegetable broth, kept warm
• 1 bunch asparagus, trimmed and chopped
• Zest and juice of 1 lemon
• 2 tbsp vegan butter
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the arborio rice and cook, stirring, for 1-2 minutes until the rice is lightly toasted.
3. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until the rice is cooked and creamy, about 18-20 minutes.
4. While the risotto is cooking, steam or sauté the asparagus for 3-4 minutes until tender-crisp.
5. Once the risotto is cooked, stir in the lemon zest, lemon juice, vegan butter, nutritional yeast, and cooked asparagus. Season with salt and pepper to taste.
6. Serve the risotto garnished with fresh parsley.

Vegan Lemon and Asparagus Risotto is a luxurious, yet simple dish that is perfect for spring. The creamy texture of the risotto combined with the freshness of lemon and the tender crunch of asparagus makes for a delightful and well-rounded meal. Whether served as a main or a side, this risotto is guaranteed to be a hit at any dinner table. It’s a wonderful way to showcase the flavors of spring vegetables in a comforting and indulgent way, and it’s perfect for a vegan or plant-based diet.

Vegan Spring Tacos with Avocado and Cilantro Lime Slaw

These Vegan Spring Tacos are fresh, flavorful, and the perfect way to celebrate the season. Packed with colorful vegetables like bell peppers, red cabbage, and avocado, these tacos are both nutritious and delicious. The cilantro lime slaw adds a creamy, zesty contrast, while the seasoned roasted veggies provide a satisfying texture. With the option to use corn or flour tortillas, these tacos are versatile and can be tailored to your preference. Whether for a quick dinner or a taco night with friends, this dish is bound to be a crowd-pleaser.

Ingredients:

• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup corn kernels (fresh or frozen)
• Salt and pepper to taste
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder
• 8 small tortillas (corn or flour)
• 1 avocado, sliced
• Fresh cilantro for garnish

For the Cilantro Lime Slaw:

• 2 cups shredded cabbage (green or purple)
• 1/4 cup vegan mayo
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 2 tbsp chopped fresh cilantro
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sliced bell peppers, zucchini, and corn on a baking sheet. Drizzle with olive oil and season with cumin, paprika, chili powder, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. While the vegetables are roasting, prepare the cilantro lime slaw. In a large bowl, mix together the shredded cabbage, vegan mayo, lime juice, apple cider vinegar, cilantro, salt, and pepper. Set aside.
3. Warm the tortillas in a dry skillet or microwave.
4. Assemble the tacos by layering the roasted vegetables, avocado slices, and a generous spoonful of cilantro lime slaw on each tortilla.
5. Garnish with fresh cilantro and serve.

Vegan Spring Tacos with Avocado and Cilantro Lime Slaw offer a fresh and vibrant twist on traditional tacos. The roasted vegetables provide a hearty, flavorful base, while the creamy avocado and tangy slaw create the perfect balance of textures and flavors. This dish is a celebration of spring produce, and its versatility means you can adjust the ingredients based on what’s in season. Whether for a casual family dinner or a fun gathering, these tacos are sure to be a hit with both vegan and non-vegan guests alike.

Vegan Mushroom and Pea Risotto

Vegan Mushroom and Pea Risotto is a creamy, comforting dish made with earthy mushrooms and sweet peas, perfect for the spring season. The arborio rice absorbs the vegetable broth, becoming velvety smooth as it cooks. The mushrooms provide a savory depth, while the peas offer bursts of sweetness. Infused with garlic, onion, and fresh herbs like thyme, this risotto is a rich and satisfying meal that’s both wholesome and plant-based. Ideal for a cozy dinner, this dish brings together simplicity and elegance in every bite.

Ingredients:

• 1 tbsp olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups sliced mushrooms (such as cremini or button)
• 1 cup arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup frozen peas
• 1 tbsp fresh thyme leaves
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and cook for 3-4 minutes until softened.
2. Add the garlic and mushrooms, and cook for another 5-7 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the arborio rice and cook for 1-2 minutes until the rice is lightly toasted.
4. Add the warm vegetable broth one ladle at a time, stirring constantly. Allow the liquid to be absorbed before adding more. Continue until the rice is creamy and tender, about 18-20 minutes.
5. About 5 minutes before the risotto is finished, stir in the frozen peas and thyme.
6. Once the risotto is cooked, stir in the nutritional yeast (if using) and season with salt and pepper.
7. Garnish with fresh parsley before serving.

Vegan Mushroom and Pea Risotto is the ultimate comfort food that’s perfect for spring dinners. The creamy texture of the rice paired with the umami flavor of mushrooms and the sweetness of peas creates a deliciously balanced dish. It’s a simple yet sophisticated meal that can be made in under 30 minutes, making it great for busy weeknights. This risotto is also versatile—feel free to add extra vegetables or protein to make it your own. It’s hearty, wholesome, and perfect for any vegan or plant-based diet.

Vegan Spring Pesto Pasta

Vegan Spring Pesto Pasta is a fresh and vibrant dish that combines the classic flavors of pesto with the bright vegetables of the season. The homemade basil pesto, made with fresh herbs, garlic, nuts, and nutritional yeast, provides a rich and savory sauce for the pasta. Roasted spring vegetables like asparagus, peas, and cherry tomatoes are added to the mix, creating a light yet satisfying meal. Perfect for a light spring dinner or a side dish at a gathering, this recipe is easy to prepare and packed with flavor.

Ingredients:

• 8 oz pasta (spaghetti, penne, or fusilli)
• 1 tbsp olive oil
• 1 bunch asparagus, chopped
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 2 garlic cloves
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large pan, heat olive oil over medium heat. Add the chopped asparagus and cook for 5-7 minutes until tender-crisp. Add the peas and cherry tomatoes, cooking for an additional 2-3 minutes. Season with salt and pepper.
3. For the pesto, blend the basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper in a food processor until smooth.
4. Toss the cooked pasta with the pesto sauce, adding a bit of reserved pasta water if needed to thin the sauce.
5. Add the roasted vegetables to the pasta and toss to combine.
6. Serve the pasta warm, garnished with extra basil or nutritional yeast if desired.

Vegan Spring Pesto Pasta is the ultimate springtime dish that brings together the fresh flavors of the season. The vibrant basil pesto adds a burst of herbaceous flavor, while the roasted vegetables offer a light and satisfying complement. This pasta is quick, easy, and perfect for a busy weeknight dinner or a casual meal with friends. With its simplicity and freshness, this dish is a great way to enjoy the bright, seasonal produce and add a burst of color to your dinner table.

Note: More recipes are coming soon!