Three Easy Vegetarian Recipes For Spring

Have you been wanting to add new recipes to your weekly rotation? These are just a few examples of easy and delicious vegetarian recipes for spring! They are all packed with fresh, seasonal ingredients that are perfect for the season.

Spring Pea and Asparagus Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 small onion, chopped
• 1 garlic clove, minced
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Add onion and garlic, and cook until the onion is translucent.
3. Add Arborio rice and stir until the rice is coated in oil.
4. Add vegetable broth, 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more.
5. After about 15-20 minutes, add the asparagus and peas to the rice.
6. Continue adding broth and stirring for another 5-10 minutes or until the vegetables are tender and the rice is cooked through.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.Spring Veggie Bowl with Lemon Vinaigrette

Spring Veggie Bowl with Lemon Vinaigrette

Ingredients:

• 1 cup cooked quinoa
• 1 cup chopped kale
• 1/2 cup roasted chickpeas
• 1/2 cup sliced radishes
• 1/2 cup sliced cucumber
• 1 avocado, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the vinaigrette.
2. In a large bowl, combine the quinoa, kale, chickpeas, radishes, cucumber, avocado, and parsley.
3. Drizzle the lemon vinaigrette over the bowl and toss to combine.

Spring Vegetable Stir-Fry

Ingredients:

• 1 cup chopped broccoli
• 1 cup chopped carrots
• 1 cup sliced mushrooms
• 1 cup sliced bell pepper
• 1/2 cup snow peas
• 1/4 cup chopped scallions
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp cornstarch
• 1/4 cup vegetable broth

Instructions:

1. Heat vegetable oil in a large pan over medium-high heat.
2. Add broccoli, carrots, and mushrooms and stir-fry for 3-5 minutes or until vegetables are tender.
3. Add bell pepper, snow peas, scallions, and garlic, and stir-fry for another 2-3 minutes.
4. In a small bowl, whisk together soy sauce, honey, cornstarch, and vegetable broth.
5. Add the sauce to the pan and stir-fry until the sauce thickens and coats the vegetables.
6. Serve hot over rice or noodles, if desired.