Spring brings with it warm sun rays, fresh beginnings and a different appetite. After all the soups and comforting pies of winter, we start craving foods that are fresh, light and meat-free. We’ve gathered a long list of vegetarian meals for you to try. Fill your shopping bags with in-season vegetables like asparagus, marrows and tomatoes, and get chopping, blitzing and baking.

Risottos

Antonio Carluccio’s mushroom risotto

Asparagus and fresh pea risotto

Avocado risotto

Baby beetroot, blue cheese and walnut risotto

Pea and mint risotto

Soups

Beetroot, horseradish and apple soup

Beetroot soup with ginger, coriander and red cabbage

Broccoli soup with parmesan toasts

Butternut soup

Pies, tarts and bakes

Aubergine rolls baked with halloumi, rocket and red peppers

Autumn harvest potato and mushroom pie

Brinjal and tomato parmesan bake

Butternut and sage gratin

Free-form tart with spring vegetables

Mushroom, butternut and feta cheesecake

Olive, feta and spinach phyllo pastry pie

Potato, taleggio and spinach tart

Red wine, mushroom and onion puff pastry pie

Pastas

Cavatelli pasta with a velvet sauce and oregano flowers

Lemon and black pepper pasta with stracciatella cheese and artichokes

Pasta with goat’s cheese and thyme burnt butter

Primavera pasta with lemon dressing

Roasted butternut and sage gnocchi

Vegetarian lasagne with cinnamon, pumpkin, feta and thyme

Wild mushroom lasagne

Other

Braaied spicy brinjals with poppadoms

Bunny chow with sugar beans and vegetable curry

Butterbean burgers with herb salad and turmeric dressing

Charred chilli and lemon baby marrow pizzas with mozzarella

Homemade baked beans on rye

Khadi kitchari

Lettuce, mango and mozzarella wraps

Oversized mushrooms with blue cheese and sage polenta

Pan-fried courgette flowers with goat’s cheese stuffing

Savoury bread and butter puddings with garlic and parmesan

Simonsberg cheddar soufflé with caramelised pear

Spinach gnudi with tomato-butter sauce

Spring vegetable stir-fry with tofu and a ginger-honey sauce

Strawberry, feta and melon salad cup

Vegetable chips with tzatziki dip

Warm Mexican red bean birria

By Kelly Pluke