43 Healthy Vegetarian Recipes for Spring

Eat well this season with our healthy spring vegetarian recipes. You'll finds tons of dishes that feature fresh produce, bright flavors and good-for-you ingredients.

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Kale Slaw Spring Salad

My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
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Sweet Pea Pesto

I made a healthier spin on pea pesto by subbing in vegetable broth for some of the oil and going easy on the cheese. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
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Black Bean Bulgur Salad

The only cooking in this easy bulgur salad is heating the broth and bulgur. You can adapt the recipe to your preference; if you want to add chopped cooked chicken, use chicken broth in place of vegetable broth. —Carole Resnick, Cleveland, Ohio
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Cauliflower Pizza Crust

Make your next pizza night a little healthier with this recipe. The herbs and cheese add a ton of flavor to the pizza crust! —Taste of Home Test Kitchen
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Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California
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Cashew Cheese

Spread this vegan cashew cheese on crackers, layer it on a toasted bagel or serve it with fresh vegetables. It also makes a delicious, out-of-the-ordinary sandwich spread! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Grilled Corn Hummus Tostadas

This recipe is a combo of Mediterranean and Mexican cuisines, giving it a unique taste. Avocado and hummus may sound like a weird mix, but they really go together well. —Lauren McAnelly, Des Moines, Iowa
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Brownie Batter Oatmeal

We all grew up eating bowls of lumpy oatmeal for breakfast, and everyone has favorite toppings to make porridge more palatable. My recipe transforms a ho-hum morning staple into something that will make the kids jump out of bed! —Kristen Moyer, Bethlehem, Pennsylvania
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Asparagus, Squash & Red Pepper Saute

The appealing vegetable trio is enlivened by a wine-scented saute. —Deirdre Cox, Kansas City, Missouri
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Spring Asparagus

This fresh and colorful side dish is delicious served warm or cold. I get lots of compliments on the homemade dressing. —Millie Vickery, Lena, Illinois
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Loaded Quinoa Breakfast Bowl

After I was diagnosed with multiple sclerosis in 2001, I embarked on a journey to improve my diet and live a healthier lifestyle. I began developing recipes that were not only deliciously satisfying but also anti-inflammatory and highly nutritious. —Chantale Michaud, Guelph, Ontario
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Cherry Tomato Salad

This recipe evolved from a need to use the bumper crops of delicious cherry tomatoes we grow. It's one of my favorite cherry tomato recipes, especially at cookouts. —Sally Sibley, St. Augustine, Florida
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Roasted Beetroot and Garlic Hummus

This tasty beetroot hummus is the prettiest pink snack I’ve ever seen. The healthy recipe is handy to make in large batches and keep in the fridge for lunches and snacks throughout the week. —Elizabeth Worndl, Toronto, Ontario
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Chili-Lime Mushroom Tacos

I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite. It's quick, nutritious, low fat and tasty. —Greg Fontenot, The Woodlands, Texas
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Cumin Quinoa Patties

This easy to make veggie burger packs an amazing taste, and the crunch from the addition of quinoa makes the texture to die for. This is an easy and delicious vegetarian burger option that you must try. Pan-frying adds a perfect crisp that takes it to the next level. The mixture can be made ahead of time, and it freezes very well. Enjoy! —Beth Klein, Arlington, Virginia
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Roasted Asparagus and Leeks

No vegetable says spring quite like asparagus. In this recipe, we combine pretty green spears with leeks. Crushed red pepper adds a bit of zest.—Taste of Home Test Kitchen
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Breakfast Sweet Potatoes

Baked sweet potatoes aren't just for dinner anymore. Top them with breakfast favorites to power up your morning. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Caprese Salad Kabobs

Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
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Veggie-Stuffed Tomatoes

This recipe is my wife's favorite, she loves when I cook it for her. The tasty, meatless stuffing is perfect for a side dish, but it's also filling enough for a whole meal. — Scott Szekretar, Islip, New York
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Creamy Pasta Primavera

This pasta dish is a wonderful blend of crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
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Bean Counter Chowder

This hearty chowder is one of our favorite vegetarian dishes. Loaded with beans, noodles and bright herbs, it's so comforting on a chilly day. —Vivian Haen, Menomonee Falls, Wisconsin
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Veggie-Cashew Stir-Fry

Getting my meat-loving husband and two sons, ages 5 and 7, to eat more veggies had always been a struggle until I whipped up this stir-fry. I was shocked when they cleaned their plates and asked for seconds. —Abbey Hoffman, Ashland, Ohio
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Cauliflower Potato Salad

Cauliflower in potato salad? You bet, along with carrots, olives and other yummy surprises. —Mike Schulz, Tawas City, Michigan
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Pesto Gnocchi

Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
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Quinoa with Peas and Onion

Even picky eaters will love this protein-packed dish. If you have freshly shelled peas on hand, substitute them for the frozen. —Lori Panarella, Phoenixville, Pennsylvania
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Radish Asparagus Salad

Lemon zest and mustard in the dressing add the perfect punch to crisp asparagus and crunchy radishes in this fresh spring salad. My family loves it! —Nancy Latulippe, Simcoe, Ontario
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Slow-Cooker Frittata Provencal

This recipe means that a delectable dinner is ready when I walk in the door from work. The meatless slow-cooker meal also makes an elegant brunch for lazy weekend mornings. —Connie Eaton, Pittsburgh, Pennsylvania
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Tuscan Portobello Stew

Here’s a healthy one-skillet meal that’s quick and easy to prepare yet elegant enough for company. I often take this stew to my school’s potlucks, where it is devoured by teachers and students alike. —Jane Siemon, Viroqua, Wisconsin
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Honey Poppy Seed Fruit Salad

This colorful fruit salad with poppy seed dressing pairs well with any morning entree and takes just 10 minutes to prepare. The subtle honey sauce in this salad steals the show. —Dorothy Dinnean, Harrison, Arkansas
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Creamy Avocado Manicotti

I am always looking for creative ways to make vegetarian dinners a little different. I grow my own basil, and avocados are a versatile favorite, so this recipe is a fantastic way to make manicotti that's a little unusual. —Jennifer Coduto, Kent, Ohio
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Easy Moroccan Chickpea Stew

When I'm invited to a potluck, I easily double or triple this healthy Moroccan chickpea stew to treat the crowd to an exotic dish of enticing, bold flavors. —Heather Demeritte, Scottsdale, Arizona
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Asparagus with Fresh Basil Sauce

Add zip to your party with this easy appetizer. The dip that can also double as a flavorful sandwich spread. — Janie Colle Hutchinson, Kansas
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Slow-Cooked Lentil Stew

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.—Michelle Collins, Suffolk Virginia
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Minted Fruit Salad

Filled with the season’s best, freshest fruit, this salad shouts summer. The hint of mint adds a refreshing note to the colorful melon compote. —Edie DeSpain, Logan, Utah
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Brunch Banana Splits

My whole family loves bananas, fruit and granola for breakfast. I topped all that with yogurt, nuts and honey and called it a split. This is perfect to serve on a busy morning or a special one! —Nancy Heishman, Las Vegas, Nevada
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Pomegranate Splash Salad

The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can't get enough of this antioxidant-rich delight. —Emily Jamison, Champaign, Illinois
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Light Strawberry-Spinach Salad

This strawberry-spinach salad makes a wonderful light summer meal. All of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them. —Perlene Hoekema, Lynden, Washington
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Carrot Ginger Soup

This light, flavorful carrot ginger soup is vegan. It's made with pantry staples and comes together in a hurry, yet it always seems to impress. Fresh ginger makes a big difference—and what isn't used can be wrapped tightly and tossed in the freezer for later use. —Jenna Olson, Manchester, Missouri
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Black Bean & White Cheddar Frittata

This is one of my favorite comfort foods for breakfast or even a quick dinner. I like to make it with lime salsa. But if you're looking for something with more kick, use hot salsa or add some chipotle pepper. —Aysha Schurman, Ammon, Idaho
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Fluffy Banana Pancakes

I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious! -- Lori Stevens, Riverton, Utah
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Slim Italian Deviled Eggs

When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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Vegan Quinoa Salad

Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad. Mix and match whatever fresh herbs and veggies you have on hand. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments. When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.