15 Easy Vegan Spring Meals Ready in 20 Minutes or Less
Spring is here, bringing with it fresh, colorful ingredients perfect for light, vibrant meals.
If you’re looking for quick and easy vegan recipes that fit into your busy schedule without sacrificing flavor or nutrition, you’ve come to the right place!
These 15 vegan spring meals are not only healthy but also come together in 20 minutes or less.
From bright salads to savory bowls, these recipes will inspire your springtime cooking and leave you feeling refreshed.
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1. Vegan Spring Vegetable Stir-Fry
A colorful, protein-packed stir-fry with seasonal veggies and tofu, perfect for a quick, healthy meal.
Ingredients:
- 1 cup snap peas, trimmed
- 1 cup bell peppers, sliced
- 1 cup asparagus, chopped
- 1 block firm tofu, cubed
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 cup instant brown rice or quick-cooking rice (to serve)
Instructions:
- Start by cooking the instant brown rice or quick-cooking rice according to package instructions (typically 10 minutes).
- While the rice cooks, heat olive oil in a large pan over medium-high heat. Add tofu cubes and cook until crispy, about 5-7 minutes.
- Remove tofu and set aside. In the same pan, add sesame oil and garlic, and sauté for 1-2 minutes.
- Add the snap peas, bell peppers, and asparagus to the pan. Stir-fry for 5-7 minutes, until vegetables are tender but still crisp.
- Return tofu to the pan, pour in soy sauce, and stir well to combine.
- Serve the stir-fry over the cooked rice.
2. Chickpea Salad Sandwich
A protein-packed sandwich with mashed chickpeas, crunchy veggies, and a tangy dressing.
Ingredients:
- 1 can chickpeas, drained and mashed
- 2 tbsp vegan mayo
- 1 tsp Dijon mustard
- 1 celery stalk, finely chopped
- 1/4 red onion, finely chopped
- Salt and pepper to taste
- 2 slices whole grain bread
Instructions:
- Mash the chickpeas in a bowl. Add vegan mayo, mustard, celery, onion, salt, and pepper.
- Spread the mixture on one slice of bread and top with the other slice.
- Serve with a side of carrot sticks or salad greens.
4. Vegan Lentil Soup
A filling and healthy soup made with lentils, carrots, celery, and spices.
Ingredients:
- 1 cup red lentils
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
Instructions:
- Sauté the onion, carrots, celery, and garlic in a pot with a splash of oil for 5 minutes.
- Add lentils, cumin, vegetable broth, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 15 minutes or until lentils are tender.
5. Vegan Spring Rolls
Fresh, light spring rolls packed with veggies and avocado, served with a tasty dipping sauce.
Ingredients:
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 1/2 red bell pepper, julienned
- 1 carrot, julienned
- 1/4 cup fresh cilantro leaves
- 8 rice paper wraps
- 1/4 cup soy sauce
- 1 tbsp rice vinegar
Instructions:
- Prepare all the veggies and set them aside.
- Soften each rice paper wrap by dipping it in warm water for 10-15 seconds.
- Lay out the softened rice paper, add a few slices of avocado, cucumber, bell pepper, carrot, and cilantro.
- Roll up tightly, folding in the edges as you go.
- Mix soy sauce and rice vinegar for dipping.
6. Vegan Lemon Garlic Pasta
A light and tangy pasta with a simple lemon and garlic sauce, ready in minutes.
Ingredients:
- 8 oz spaghetti
- 3 garlic cloves, minced
- 2 tbsp olive oil
- Zest and juice of 1 lemon
- Salt and pepper to taste
- 1 tbsp chopped parsley
- optional: vegan parmesan
Instructions:
- Cook the spaghetti according to package instructions.
- While the pasta cooks, heat olive oil in a pan over medium heat and sauté garlic for 1 minute.
- Add lemon zest, lemon juice, salt, and pepper to the pan.
- Drain pasta and toss it in the lemon-garlic sauce. Garnish with chopped parsley.
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7. Cucumber and Hummus Salad
A fresh, crunchy salad with creamy hummus and a citrus dressing.
Ingredients:
- 1 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup hummus
- 1 tbsp olive oil
- 1 tbsp lemon juice
Instructions:
- In a bowl, combine cucumber, tomatoes, and onion.
- Drizzle with olive oil and lemon juice.
- Serve with hummus on the side or mixed in.
8. Vegan Tacos with Black Beans and Corn
Quick, filling tacos with black beans, corn, and toppings.
Ingredients:
- 1 can black beans, drained and rinsed
- 1 cup frozen corn
- 1 tsp cumin
- 1 tsp chili powder
- 4 small corn tortillas
- Salsa, avocado, and cilantro for toppings
Instructions:
- Heat black beans and corn in a pan over medium heat, adding cumin and chili powder.
- Warm tortillas in a separate pan or microwave.
- Fill tortillas with the bean and corn mixture, and top with salsa, avocado, and cilantro.
9. Vegan Cauliflower Rice Bowl
A light bowl filled with cauliflower rice and roasted veggies.
Ingredients:
- 1 head cauliflower, grated or processed into rice-sized pieces (or buy it frozen)
- 1 cup mixed veggies (like bell peppers, zucchini, and broccoli)
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sesame seeds
Instructions:
- Sauté the mixed veggies in olive oil for 5-7 minutes until tender.
- In a separate pan, cook cauliflower rice for 5-7 minutes with a little olive oil.
- Serve cauliflower rice topped with roasted veggies, soy sauce, and sesame seeds.
10. Vegan Chickpea Curry
A simple and comforting curry made with chickpeas and coconut milk.
Ingredients:
- 1 can chickpeas, drained
- 1/2 onion, diced
- 1 garlic clove, minced
- 1 tbsp curry powder
- 1 can coconut milk
- 1 tbsp olive oil
Instructions:
- Sauté onion and garlic in olive oil for 2 minutes.
- Add curry powder and cook for another minute.
- Pour in coconut milk and add chickpeas. Simmer for 10-15 minutes.
- Serve with rice or naan.
11. Zucchini Noodles with Pesto
A low-carb pasta alternative with zucchini noodles and a rich, flavorful pesto.
Ingredients:
- 2 zucchinis, spiralized
- 1/4 cup pesto (store-bought or homemade)
- 1 tbsp olive oil
Instructions:
- Sauté zucchini noodles in olive oil for 3-4 minutes.
- Toss with pesto and serve immediately.
12. Vegan Caesar Salad
A dairy-free version of a classic Caesar salad with crispy croutons and creamy dressing.
Ingredients:
- 4 cups romaine lettuce, chopped
- 1/4 cup vegan Caesar dressing (bought or recipe here)
- 1/4 cup croutons
- 1 tbsp nutritional yeast (optional)
Instructions:
- Toss chopped lettuce with Caesar dressing and croutons.
- Sprinkle with nutritional yeast for a cheesy flavor.
13. Vegan Quesadilla with Refried Beans
A simple, cheesy quesadilla filled with refried beans and veggies.
Ingredients:
- 4 tortillas
- 1 can refried beans
- 1 cup shredded vegan cheese
- 1/4 cup diced bell peppers
Instructions:
- Spread refried beans on one tortilla, top with cheese and bell peppers.
- Place another tortilla on top and cook on a skillet until crispy, about 2 minutes per side.
- Cut into wedges and serve with salsa.
14. Vegan Sweet Potato Fries
Sweet, crispy fries baked to perfection, served as a side or snack.
Ingredients:
- 2 large sweet potatoes, peeled and cut into fries
- 1 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
Instructions:
- Toss sweet potato fries with olive oil, paprika, salt, and pepper.
- Bake at 400°F (200°C) for 15-20 minutes until crispy.
- Check Aioli sauce recipe as a dip.
15. Vegan Rice Paper Dumplings
Crispy dumplings with veggies wrapped in rice paper and pan-fried.
Ingredients:
- 8 rice paper wraps
- 1 cup mixed vegetables (mushrooms, carrots, cabbage)
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions:
- Sauté mixed vegetables in sesame oil for 5 minutes.
- Soften rice paper wraps by dipping them in warm water.
- Place vegetables in the center and fold into dumplings.
- Pan-fry for 3-5 minutes until golden and crispy.
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