Introduction
Spring cooking feels fresh, colorful, and comforting all at once. These vegan recipes focus on simple steps, seasonal produce, and satisfying flavors that work for weeknights or relaxed weekends. Each dish is practical, approachable, and made with everyday ingredients.
1. Lemon Chickpea Quinoa Bowl
Bright citrus and protein-rich chickpeas make this bowl lively and filling.
Ingredients
- Quinoa – 1 cup (dry)
- Chickpeas – 1½ cups, cooked
- Lemon juice – 2 tbsp
- Olive oil – 1 tbsp
- Salt – ½ tsp
Instructions
- Rinse quinoa and cook with 2 cups water for 15 minutes.
- Fluff and cool slightly.
- Toss with chickpeas, lemon juice, oil, and salt.
How to Serve It
Top with fresh parsley or sliced avocado.
2. Spring Veggie Stir-Fry
Quick cooking keeps vegetables crisp and bright.
Ingredients
- Broccoli florets – 2 cups
- Bell pepper – 1 cup, sliced
- Carrot – 1 cup, sliced
- Soy sauce – 1½ tbsp
- Oil – 1 tbsp
Instructions
- Heat oil over medium-high heat.
- Add vegetables and cook 4–5 minutes.
- Splash in soy sauce and toss.
3. Creamy Avocado Pasta
No cooking required for the sauce.
Ingredients
- Pasta – 200 g
- Avocado – 1 large
- Lemon juice – 1 tbsp
- Olive oil – 1 tbsp
- Garlic – 1 small clove
Instructions
- Cook pasta until tender.
- Blend avocado, lemon, oil, and garlic.
- Toss with hot pasta.
4. Roasted Spring Vegetable Tray
Simple roasting brings natural sweetness.
Ingredients
- Baby potatoes – 2 cups
- Carrots – 1½ cups
- Asparagus – 1½ cups
- Olive oil – 2 tbsp
- Salt – ½ tsp
Instructions
- Toss vegetables with oil and salt.
- Roast at 200°C for 30–35 minutes, stirring once.
5. Lentil Cucumber Salad
Cool, hearty, and refreshing.
Ingredients
- Cooked lentils – 1½ cups
- Cucumber – 1 cup, diced
- Lemon juice – 1 tbsp
- Olive oil – 1 tbsp
Instructions
- Mix all ingredients in a bowl.
- Chill 10 minutes before serving.
6. Chickpea Lettuce Wraps
Crunchy greens hold warm filling well.
Ingredients
- Chickpeas – 1½ cups
- Olive oil – 1 tbsp
- Paprika – ½ tsp
- Lettuce leaves – 8
Instructions
- Sauté chickpeas with oil and paprika for 5 minutes.
- Spoon into lettuce leaves.
7. Spring Vegetable Rice Bowl
Comforting grains meet fresh toppings.
Ingredients
- Cooked rice – 2 cups
- Zucchini – 1 cup
- Peas – 1 cup
- Olive oil – 1 tbsp
Instructions
- Sauté vegetables in oil for 4 minutes.
- Serve over warm rice.
8. Creamy Hummus Pasta
Smooth and satisfying with pantry staples.
Ingredients
- Pasta – 200 g
- Plain hummus – ½ cup
- Pasta water – ¼ cup
Instructions
- Cook pasta and reserve water.
- Mix hummus with warm pasta water.
- Toss with pasta.
9. Tomato Basil Couscous
Light grains cook in minutes.
Ingredients
- Couscous – 1 cup
- Hot water – 1 cup
- Cherry tomatoes – 1 cup
- Fresh basil – 2 tbsp
Instructions
- Pour hot water over couscous and cover 5 minutes.
- Fluff and stir in tomatoes and basil.
10. Baked Sweet Potato Boats
Soft centers with colorful toppings.
Ingredients
- Sweet potatoes – 2 large
- Black beans – 1 cup
- Olive oil – 1 tbsp
Instructions
- Bake potatoes at 200°C for 45 minutes.
- Split and fill with warm beans.
11. Spinach Mushroom Skillet
Fast and full of flavor.
Ingredients
- Mushrooms – 2 cups
- Spinach – 3 cups
- Olive oil – 1 tbsp
Instructions
- Sauté mushrooms 5 minutes.
- Add spinach and cook until wilted.
12. Spring Pea Soup
Simple and soothing.
Ingredients
- Peas – 2 cups
- Vegetable broth – 2½ cups
- Olive oil – 1 tbsp
Instructions
- Simmer peas in broth 10 minutes.
- Blend until smooth.
13. Avocado Cucumber Sushi Bowl
Fresh flavors without rolling.
Ingredients
- Cooked rice – 2 cups
- Avocado – 1 sliced
- Cucumber – 1 cup
- Soy sauce – 1 tbsp
Instructions
- Arrange rice and toppings in a bowl.
- Drizzle with soy sauce.
14. Lemon Roasted Chickpeas
Crispy and snackable.
Ingredients
- Chickpeas – 2 cups
- Olive oil – 1½ tbsp
- Lemon zest – 1 tsp
Instructions
- Toss chickpeas with oil and zest.
- Roast at 190°C for 25 minutes.
15. Spring Veggie Noodle Bowl
Light noodles with crunch.
Ingredients
- Rice noodles – 150 g
- Mixed vegetables – 2 cups
- Sesame oil – 1 tsp
Instructions
- Soak noodles in hot water 5 minutes.
- Toss with vegetables and oil.
16. Carrot Ginger Soup
Naturally sweet and warming.
Ingredients
- Carrots – 3 cups
- Vegetable broth – 3 cups
- Ginger – 1 tsp, grated
Instructions
- Simmer carrots and ginger 15 minutes.
- Blend until smooth.
17. Grilled Vegetable Wrap
Smoky vegetables shine here.
Ingredients
- Tortilla – 1
- Zucchini – ½ cup
- Bell pepper – ½ cup
- Olive oil – 1 tbsp
Instructions
- Grill vegetables 5–6 minutes.
- Wrap and serve warm.
18. Spring Bean Salad
Protein-packed and colorful.
Ingredients
- Mixed beans – 2 cups
- Olive oil – 1 tbsp
- Lemon juice – 1 tbsp
Instructions
- Toss all ingredients together.
19. Creamy Cashew Veggie Pasta
Blended nuts create a smooth sauce.
Ingredients
- Pasta – 200 g
- Soaked cashews – ½ cup
- Water – ½ cup
- Garlic – 1 clove
Instructions
- Blend cashews, water, and garlic.
- Toss with hot pasta.
20. Spring Vegetable Fried Rice
A quick way to use leftovers.
Ingredients
- Cooked rice – 3 cups
- Peas – 1 cup
- Carrots – 1 cup
- Soy sauce – 1½ tbsp
Instructions
- Stir-fry vegetables 3 minutes.
- Add rice and soy sauce, cook 4 minutes.
21. Zucchini Ribbon Salad
Raw zucchini keeps things crisp.
Ingredients
- Zucchini – 2 large
- Lemon juice – 1 tbsp
- Olive oil – 1 tbsp
Instructions
- Shave zucchini into ribbons.
- Toss with lemon and oil.
22. Baked Falafel Patties
Baked for easy cleanup.
Ingredients
- Chickpeas – 2 cups
- Onion – ½ cup
- Flour – 2 tbsp
Instructions
- Blend ingredients coarsely.
- Shape patties.
- Bake at 190°C for 25 minutes, flipping once.
23. Creamy Coconut Veggie Curry
Gentle spices pair well with spring veg.
Ingredients
- Mixed vegetables – 3 cups
- Coconut milk – 1 cup
- Curry powder – 1 tsp
Instructions
- Simmer vegetables and coconut milk 12–15 minutes.
- Stir in curry powder.
24. Tomato Avocado Toast
Simple and satisfying.
Ingredients
- Bread – 2 slices
- Avocado – 1
- Tomato – 1 sliced
Instructions
- Toast bread.
- Mash avocado and spread.
- Top with tomato slices.
25. Spring Fruit Chia Bowl
Cool, lightly sweet, and easy to prep.
Ingredients
- Chia seeds – 3 tbsp
- Plant milk – 1 cup
- Mixed berries – ½ cup
Instructions
- Mix chia seeds and milk.
- Chill 4 hours or overnight.
- Top with berries.
Conclusion
These wholesome spring vegan recipes bring color, comfort, and ease to everyday cooking. Save the ones you love, rotate them through the week, and share with friends who enjoy fresh, plant-based meals.
