Plant Based Eatz vine logo

Open recipe book with lots of plant-based recipes waiting for you.

3 Plant-Based Spring Recipes with Fresh Ingredients

By

Spring is a season of renewal and growth, and what better way to celebrate than by incorporating fresh, plant-based ingredients into your meals? Whether you’re a seasoned vegan or simply looking to add more veggies to your diet, these three delicious recipes are sure to impress.

Spring Pea and Asparagus Risotto

Risotto is a classic Italian dish that can be customized with a variety of ingredients. This version uses fresh asparagus and sweet peas to create a vibrant and flavorful meal. The creamy Arborio rice pairs perfectly with the crisp vegetables, making for a satisfying and delicious dish.

Ingredients:

  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces
  • 2 cups sweet peas, fresh or frozen
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 4 cups vegetable broth
  • 1/2 cup white wine
  • 2 tbsp vegan butter
  • Salt and pepper to taste
  • Vegan parmesan cheese for topping (optional)

Instructions:

  1. In a large pot or Dutch oven, heat the vegan butter over medium-high heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
  2. Add the Arborio rice and stir to coat in the butter. Pour in the white wine and stir until absorbed.
  3. Begin adding the vegetable broth, one cup at a time, stirring constantly until absorbed before adding the next cup.
  4. Add the asparagus and peas halfway through cooking the risotto. Continue to stir and add broth until the rice is tender and creamy.
  5. Season with salt and pepper to taste. Top with vegan parmesan cheese, if desired.

Spring Veggie Stir-Fry

Stir-fries are a quick and easy way to incorporate a variety of vegetables into your diet. This recipe features crisp snap peas, tender broccoli, and flavorful mushrooms, all tossed in a savory sauce made with fresh ginger and garlic.

Ingredients:

  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 2 cups broccoli florets
  • 1 cup sliced mushrooms
  • 1/4 cup vegetable broth
  • 1 tbsp soy sauce
  • Salt and pepper to taste

Instructions:

  1. In a wok or large skillet, heat the sesame oil over medium-high heat. Add the garlic and ginger and sauté until fragrant, about 1 minute.
  2. Add the red bell pepper and snap peas and stir-fry for 2-3 minutes until slightly softened.
  3. Add the broccoli and mushrooms and continue to stir-fry for another 3-4 minutes until tender.
  4. In a small bowl, whisk together the vegetable broth and soy sauce. Pour the sauce over the vegetables and toss to coat.
  5. Season with salt and pepper to taste.

Spring Strawberry Salad with Balsamic Vinaigrette

Spring is the perfect time to indulge in sweet, juicy strawberries. This salad pairs them with fresh greens, crunchy almonds, and a tangy balsamic vinaigrette for a refreshing and satisfying meal.

Ingredients:

  • 4 cups mixed greens
  • 1 cup sliced strawberries
  • 1/4 cup sliced almonds
  • 2 tbsp balsamic vinegar
  • 1 tbsp Spicy mustard
  • 1 tbsp maple syrup

Place your greens, strawberries, and almonds in a bowl. Mix the vinegar, mustard, and maple syrup together. Give it a good stir or shake (if you have it in a bottle) and drizzle on top of your salad!

The glow-up looks good on you!

~Your Health Dealing Nutritionist & Chef ~ K

Looking for a reset to your digestive system this season? My new book “Juice Your Way to a Spring Time Glow” is the perfect way to detox and refresh your body. Order your copy today on Amazon and get ready to glow from the inside out.