Healthy Vegan Spring Recipes

Find healthy, delicious vegan spring recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Veggie & Hummus Sandwich

Rating: 5 stars 16
This mile-high vegetable and hummus sandwich makes the perfect heart-healthy vegetarian lunch to go. Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
By Katie Webster

Cucumber Vinegar Salad

Rating: 4 stars 4
This cucumber vinegar salad has the perfect balance between sweet and sour flavors, plus a hint of fresh dill. The red onion adds nice crunch. Enjoy this salad right after you're done making it or store it away to snack on for later.
Olivia Dansky headshot
By Liv Dansky

White Bean & Veggie Salad

Rating: 4.5 stars 9
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
By Katie Webster

Stuffed Sweet Potato with Hummus Dressing

Rating: 4.5 stars 17
Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!

Black Bean-Quinoa Bowl

Rating: 4 stars 11
This black bean and quinoa bowl has many of the usual hallmarks of a taco salad, minus the fried bowl. We've loaded it up with pico de gallo, fresh cilantro and avocado plus an easy hummus dressing to drizzle on top.
By Katie Webster

Blueberry Almond Chia Pudding

Rating: 3.5 stars 8
Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats--combine chia and your milk of choice, let soak overnight, then top with juicy blueberries and crunchy almonds and dig in!
By Carolyn Casner

Falafel Salad with Lemon-Tahini Dressing

Rating: 4.5 stars 9
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe--canned chickpeas add too much moisture.
By EatingWell Test Kitchen

Veggie Sandwich

Rating: 5 stars 1
There's no chance of getting the afternoon munchies when you fuel up with this vegan veggie sandwich filled with fiber and healthy fats, plus fruit on the side. It'll keep you energized until dinner. Feel free to swap in your other favorite sandwich vegetables, sprouts or greens.
By Katie Webster

Cocoa-Chia Pudding with Raspberries

Rating: 5 stars 9
Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
By Carolyn Casner

Classic Mint Juleps

These traditional mint juleps are a staple in the South--especially for the Kentucky Derby. Whip them up at home with this easy recipe.
By Carolyn Casner

Berry-Almond Smoothie Bowl

Rating: 5 stars 2
A little frozen banana gives creamy texture to this satisfying smoothie bowl.
By Julia Clancy

Apple Cinnamon Chia Pudding

Rating: 4 stars 4
Switch up your morning oatmeal routine with this so-easy chia pudding recipe. It's made just like overnight oats: combine chia and your milk of choice, let soak overnight, then top with the classic flavor combo of apples and cinnamon, with pecans for added crunch.
By Carolyn Casner
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Inspiration and Ideas

Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
Sheet-Pan Roasted Root Vegetables
Rating: Unrated 9
One pan is all you need for a heaping pile of nutritious, tender and colorful root vegetables. Whip up this large-batch recipe at the beginning of the week to use in easy, healthy dinners all week long.
Roasted Gnocchi & Brussels Sprouts with Meyer Lemon Vinaigrette
Rating: 5 stars 18

In this quick vegetarian dinner recipe, you can skip boiling the gnocchi--they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.