Our 43 Best Vegetarian Recipes for the Spring | SAVEUR

Our 43 Best Vegetarian Recipes for the Spring

From soups to stir-fries, here are the best ways to make the most of spring produce

After a long cold winter, it's hard not to get excited about spring's bounty of fresh produce. With asparagus, artichokes, ramps, morels, peas, and more readily available, there's no better season to eat vegetarian food.

Woodsy morel mushrooms are delicious in spaghetti, sautéed with mint and peas, or served with tofu skin in a pungent black bean chile sauce. Our best ramp recipes deploy the mildly onion-y herbs in a seasonal escabeche and as a base for pizza. Then there's fresh asparagus—simply toss the stalks in a skillet with butter, salt, and pepper to let their flavor shine. Asparagus slices cured in honey and lemon juice make a wonderful topping for a creamy macadamia gazpacho. Spring peas in pea recipes are wonderful for adding a pop of sweetness to virtually any dish. Along with asparagus, carrots, fennel, and spring onions, they create a vibrant barigoule.

It's easy being green with easy spring recipes. Whether you're sticking to easy spring salad recipes or testing your cooking chops with spring pastas and spring soup recipes, we've got you covered here.

Gujarati Spring Vegetables

Though it is typically made with root vegetables, come spring, Heena Patel likes to put a bright seasonal spin on the southern Gujarati vegetable dish undhiyu.Get the recipe for Gujarati Spring Vegetables »

Matt Taylor-Gross

Simple Weeknight Meal, Grilled Halloumi and Cherry Salad

The sweetness of cherries balances the saltiness of halloumi in this simple summer salad, perfect for a side or a main dish.

Farideh Sadeghin

Roasted Eggplant

This recipe originated in the Ottoman palaces. Use small eggplants for a better eggplant-to-stuffing ratio, since the key is to bake as much vegetable and tomato flavor into the eggplant as possible. Feel free to play around with the filling: swap in vegetables like sweet corn or zucchini for a seasonal twist. Turkish Stuffed Eggplant (Imam Bayildi) »

Matt Taylor-Gross

Radish and Cilantro Salad with Goat Cheese

In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »

Matt Taylor-Gross

Barigoule of Spring Vegetables

Crisp spring vegetables pair with a flavorful, vanilla-scented broth in this Provençal classic.

Romulo Yanes

Morels with Mint, Peas, and Shallot

Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »

Joseph De Leo

Persian kuku sabzi

A classic Persian herb-loaded egg dish with the fragrant lift of rose petals. Get the recipe for Persian Kuku Sabzi »

Matt Taylor-Gross

Soba Salad with Lemon-Miso Vinaigrette

This refreshing salad of soba noodles tossed with winter greens and mixed vegetables is brought together by a tart dressing of miso, ginger juice, and lemon. Get the recipe for Soba Salad with Lemon-Miso Vinaigrette »

Dylan + Jeni

Morels with Fried Enoki Mushrooms and Tofu Skins

Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce to create this rich, flavorful almost-stew.

Joseph De Leo

Watercress Ricotta Torte | Frederic Morin

Packed with grassy, spicy watercress and plenty of cheese, this frittata-like tart works wonders at brunch.

Paul Sirisalee | Food Styling: Eugene Jho

Spaghettini with Carrots, Olives, and Red Endive

Carrot ribbons cooked al dente and lightly braised red endive add color to this simple vegetable-packed pasta dish, brightened with lots of lemon zest. Josita Hartanto of Berlin's Lucky Leek uses multicolored carrots for a beautiful presentation. Get the recipe for Spaghettini with Carrots, Olives, and Red Endive »

Matt Taylor-Gross

Puntarelle and Dandelion Green Salad

Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad.

Romulo Yanes

carrot tart

Piles of colorful carrot ribbons—which skew more savory than sweet, thanks to a lemony coriander-flecked dressing—come out of the oven glistening and retaining some of their bite. The keys to the couldn't-be-flakier crust beneath: keeping the ingredients as cold as possible, and not overhandling the dough. Leftovers of the tart can be refrigerated and recrisped in the oven the next day. Get the recipe for Shaved Carrot Tart with Ricotta »

Photograph by Beth Galton | Food Styling by Mariana Velasquez

Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach

Buckwheat flour gives this gnocchi weightiness and an earthy flavor that pairs perfectly with a spring mix of peas and spinach.

Con Poulos

Chilled Macadamia Gazpacho with Cured Asparagus

Sweet macadamia nuts, toasted to deepen their flavor, give a creamy base to this creative chilled gazpacho with asparagus. Get the recipe for Chilled Macadamia Gazpacho with Cured Asparagus »

Romulo Yanes

Pizza with Ramps, Morels, and Eggs

This pizza, which pairs mellow, earthy morels, with oniony ramps, sharp Parmesan cheese, and just-set eggs.

Farideh Sadeghin

Grilled Calçots and Asparagus with Romesco Sauce

Chef José Andrés likes to cook these calçots, here served with asparagus, in the traditional manner: in a newspaper. The newspaper traps in steam from the cooling calçots, making them more tender and soaking up any excess oil. These tender Spanish green onions, always served with Romesco sauce, are a classic springtime treat.

Farideh Sadeghin

Jose Enrique's Ramp Escabeche

Garlicky grilled ramps soak up the vinegary tang of the escabeche sauce, and because of the light pickling, can keep in a sealed jar in the fridge for up to two months.

Matt Taylor-Gross

Pea Shoot and Mint Pesto

This nontraditional pesto is one of the best ways to use up an overload of pea shoots. Packed with mint and spread atop toast or beneath a burger, it will make anything you pair it with taste fresher and greener.

Matt Taylor-Gross

Olive Oil-Poached Green Almonds with Dill

Green almonds are a rare spring treat; simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack. Get the recipe for Olive-Oil Poached Green Almonds with Dill »

Matt Taylor-Gross

Skillet Asparagus

Cooking asparagus in the skillet concentrates its flavor rather than diluting it, as steaming or boiling can.

Helen Rosner

Spaghetti alla Primavera

Spaghetti primavera

Todd Coleman

Morel and Asparagus Spaghetti

In this bright spring pasta dish of morels, asparagus, and cream, dried morels are rehydrated in boiling water that is then used to cook spaghetti, infusing the pasta with an earthy, mushroomy flavor.

Yossy Arefi

Artichokes and Fava Beans

Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for Artichokes and Fava Beans (Aginares Me Koukia) »

Farideh Sadeghin

Fresh Peas With Lettuce and Green Garlic

This side dish from Andrea Reusing's Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld.

Todd Coleman

Leek Terrine with Goat Cheese

The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. Get the recipe for Leek Terrine with Goat Cheese »

Helen Rosner

Butter Lettuce Salad with Pistachios and Orange Crème Fraîche Dressing

A simple salad pairs end-of-season citrus with fresh butter lettuce topped with pistachios.

Helen Rosner

Roasted Artichokes (Carciofi Arrostiti)

Though traditionally cooked in embers, these artichokes are equally as succulent when oven-roasted.

Farideh Sadeghin

Sweet Pea Gnocchi

These airy potato pillows get an infusion of color and flavor from sweet peas and fresh mint before being coated in a lemon and herb cream sauce.

Anna Stockwell

Braised Artichokes

Earthy and tender, these artichokes are a favorite antipasto at Frankies Spuntino restaurants in New York City.

Todd Coleman

Six-Onion Pizza

This sweet and savory pizza showcases the flavor of six kinds of onion.

Todd Coleman

Greek Pasta Salad

Tangy feta and crunchy veggies get extra body from rotini in this classic Greek-inspired pasta salad.

Maxime Iattoni

Raw Artichoke Salad with Parmesan and Mint

Pleasantly bitter baby artichoke hearts, thinly sliced with a mandolin, are wonderful paired with fresh mint and Parmesan cheese.

André Baranowski

Fava Bean Soup (Sopa de Habas)

The secret to this soup is a flavorful aromatic base of tomatoes, garlic, and onions—called a recado—that is pureed and fried before the beans go into the pot.

Todd Coleman

Orecchiette with Rapini and Goat Cheese

Slightly bitter rapini (also known as broccoli rabe) marries well with tangy goat cheese in a pasta recipe that's ideal for summer picnics and potlucks. Get the recipe for Orecchiette with Rapini and Goat Cheese »

André Baranowski

Egg and Watercress Sandwich

If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.

Brian Beaver

Pasta with Grilled Artichokes

Baby artichokes, dressed with olive oil and garlic, take center stage in this lemony dish. Get the recipe for Pasta with Grilled Artichokes »

Todd Coleman

Brown Butter, Peas, and Mint Omelette

Rich, nutty brown butter perfectly offsets the fresh flavor of sweet peas and mint.

Yossy Arefi

Vegetable Ragout with Pesto (Ragout De Legumes Au Pistou)

Pairing pistou, an herb sauce made with fresh basil, with tender spring vegetables makes for a bright-tasting seasonal entree.

Todd Coleman

Espàrrecs Amb Vinagreta (Catalan Asparagus Vinaigrette)

A deceptively simple vinaigrette of olive oil, white wine vinegar, chopped parsley, and crushed tomato transforms simple steamed asparagus into a sumptuous and well-turned-out dish—exactly what a great dressing should do.

Penny De Los Santos

Poireaux Vinaigrette (Marinated Leeks with Herbs)

The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.

Todd Coleman