35+ Vibrant Vegan Spring Recipes

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by Alena Schowalter
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Fill your plate with delicious seasonal food and make these vibrant vegan spring recipes! Our list features sweet and savory ideas that are creamy, light, colorful and just perfect from March to June.

With Easter just around the corner and the first rays of sunshine glistening through the windows, we’re in the mood for all the seasonal fresh and green recipes!

If you’re ready to leave heavy winter dishes behind and fill your plates with lots of peas, asparagus, broccoli, zucchini, lemon, radishes or rhubarb, you’ll love the following vegan spring recipes!

Week of Bowls iPad on beige BG

free 7-day vegan meal plan

Your next week of eating is planned out with these quick and delicious vegan bowls, meal prepping steps & full grocery list.

They are perfect for your first picnic, light dinners or portable cold lunches and work well during summer, too.

Find a variety of fresh salads, vegan bowls, recipes with pesto, healthy snacks and creamy family-friendly mains in this article and don’t miss out on our printable roasted spring veggie recipe at the end!

Delicious Vegan Spring Recipes

More Vegan Recipes

If you’re looking for more ideas, check out these collections next!

Did you like these spring recipes and try our roasted veggies? Leave a comment below, give it a rating and don’t forget to Pin this article here or share it with friends.

collage of 4 Vegan Spring Recipes from cauliflower steaks to roasted potatoes, colorful bowl and almond cake

35+ Vibrant Vegan Spring Recipes (Easy & Tasty)

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 17 minutes
Total Time: 22 minutes

Fill your plate with delicious seasonal food and make these vibrant vegan spring recipes! Our list features sweet and savory ideas that are creamy, light, colorful and just perfect from March to June. The following roasted spring veggie recipe is an easy, customizable and flavorful side dish!


Roasted Spring Veggies

  • 8 oz radishes (225 g)
  • 8 oz carrots (225 g)
  • 8 oz yellow squash (225 g)
  • 8 oz asparagus (225 g)
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon dried parsley
  • Salt & pepper to taste


  1. Preheat your oven to 400 °F (200 °C) and line a baking sheet with parchment paper.
  2. Wash and chop all ingredients into bite-size pieces. Place them in a large bowl and top with olive oil, balsamic vinegar, parsley, salt and pepper.
  3. Toss to combine, then spread in a single layer onto your prepared baking sheet.
  4. Place in the oven and roast for 12 minutes. Give the veggies a stir and roast for 5 more minutes, until they are brown and crispy on the edges.
  5. Remove from the oven and serve immediately over mashed potatoes, rice or in a salad.


  • Add delicious dips and sauces like tofu ranch, green hummus or yogurt tahini sauce!
  • Feel free to use your favorite seasonal veggies for this recipe and add some onion if you enjoy it.
  • Find 35+ more vegan springtime recipes in the article above.

Nutrition Information:
Yield: 4 Serving Size: ¼ recipe
Amount Per Serving: Calories: 84Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 64mgCarbohydrates: 12gFiber: 5gSugar: 5gProtein: 3g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

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Alena sitting in a cafe with a bowl of fresh plant-based food and a glass of coffee in front of her

About Alena Handwritten FontAlena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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