Browse 18 recipes collected around spring.
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◷ 40 minmedium
A vibrant and refreshing spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa and a zesty lemon herb dressing. Grilled tempeh adds a smoky, protein-rich element, making this dish perfect for a healthy lunch or light dinner. This vegan recipe highlights a grilling cooking method and celebrates the freshness of spring produce.
Oct 17
◷ 30 mineasy
A vibrant stir-fry featuring crisp spring vegetables and marinated tempeh, tossed in a zesty lemon-ginger sauce. Perfect for a light vegan meal packed with protein and seasonal freshness.
Oct 17
◷ 45 minmedium
A vibrant spring salad featuring seasonal asparagus, peas, and radishes tossed with fluffy quinoa, fresh herbs, and a zesty lemon dressing. Grilled halloumi cheese adds a savory, smoky protein contrast. Perfect as a light lunch or side dish, with a vegan option swapping halloumi for marinated tofu.
Oct 16
◷ 50 minmedium
A vibrant springtime risotto featuring fresh peas and artichokes, paired with lemon-marinated asparagus tempeh for a protein-packed vegan main. Slow-cooked arborio rice is stirred to creamy perfection, highlighting seasonal greens and citrus zest.
Oct 16
◷ 35 mineasy
A vibrant and fresh recipe featuring seasonal spring vegetables marinated with lemon and herbs, paired with grilled tofu skewers. Perfect for a light, vegan-friendly meal that highlights the flavors of the season through grilling, adding a smoky depth without overpowering the natural freshness of the produce.
Oct 15
◷ 25 mineasy
A vibrant and healthy stir-fry featuring tender spring asparagus and protein-rich chickpeas, tossed in a zesty lemon-tahini sauce. This quick and easy dish celebrates seasonal produce with a delightful balance of flavors and textures, perfect for a vegan main course or a light lunch.
Oct 15Advert
Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 20 minutes. Cooking takes 20 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: quinoa, vegetable broth or water, asparagus tips, trimmed and cut, radishes, thinly sliced, fresh peas, shelled (or frozen peas, thawed). Equipment: medium pot, large bowl, small bowl, whisk, grill or grill pan, tongs.
Kitchen tip: Rinsing quinoa well before cooking removes natural bitterness and results in a better flavor.
Preparation takes 15 minutes. Cooking takes 15 minutes. Allow 30 minutes in total. Makes 4 servings. Key ingredients: tempeh, pressed and cubed, soy sauce or tamari, fresh lemon juice, maple syrup, fresh ginger, grated. Equipment: large non-stick pan or wok, mixing bowl, knife, cutting board, measuring spoons, spatula.
Kitchen tip: Pressing tempeh removes excess moisture and improves texture and flavor absorption.
Preparation takes 25 minutes. Cooking takes 20 minutes. Allow 45 minutes in total. Makes 4 servings. Key ingredients: quinoa, rinsed, water, fresh asparagus, trimmed and cut into 3 cm pieces, fresh or thawed peas, radishes, thinly sliced. Equipment: Saucepan with lid, Fine mesh sieve, Bowl, Small mixing bowl, Whisk, Grill or grill pan, Knife and cutting board, Serving bowls or plates.
Kitchen tip: Rinse quinoa well to remove its natural bitter coating (saponin).
Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: arborio rice (about 1 ½ cups), vegetable broth, kept warm (4 cups), dry white wine (½ cup), large onion, finely chopped, garlic, minced. Equipment: large sauté pan or skillet, ladle, non-stick skillet, knife, cutting board, citrus zester or grater, mixing bowl, wooden spoon.
Kitchen tip: Keep vegetable broth warm to maintain cooking temperature and ensure even absorption.
Preparation takes 20 minutes. Cooking takes 15 minutes. Allow 35 minutes in total. Makes 4 servings. Key ingredients: firm or extra-firm tofu (14 oz), asparagus, trimmed and halved, red bell pepper, cut into 2.5 cm (1 inch) squares, zucchini, sliced into 1 cm (0.4 inch) thick rounds, fresh lemon juice (about 1 lemon). Equipment: grill or grill pan, mixing bowl, whisk, knife, cutting board, skewers (wooden or metal).
Kitchen tip: Press tofu well to ensure it absorbs the marinade and grills evenly without falling apart.
Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 2 servings. Key ingredients: fresh spring asparagus, canned chickpeas (drained and rinsed), tahini (sesame seed paste), fresh lemon juice (approx. 1 lemon), olive oil, plus 1 tbsp for stir-frying. Equipment: cutting board, chef's knife, small bowl, whisk or fork, large non-stick skillet or wok, measuring spoons, measuring cup.
Kitchen tip: Use fresh young asparagus for best texture; thicker stalks can be halved lengthwise.