As Easter approaches, many of us are thinking about what delicious dishes we can serve to our loved ones. And while traditional Easter recipes often feature animal products like eggs and dairy, there’s no reason why vegans can’t enjoy a festive feast that’s just as tasty and satisfying.
In this article, we’ll share 20 mouth-watering vegan Easter recipes that are sure to impress your family and friends. From savory main courses to sweet treats, these dishes showcase the best of plant-based eating. Whether you’re a long-time vegan or just looking for some inspiration for your next holiday meal, these recipes are sure to delight.
Vegan Easter Roast with Lentils and Mushrooms
Celebrate Easter with a hearty, plant-based twist on the classic roast dinner. This flavorful vegan roast features tender lentils and earthy mushrooms, perfect for a family gathering or special occasion.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: vegan gravy mix or vegetable broth for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils and water/broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until softened, about 5 minutes.
4. Add mushrooms and garlic to the skillet; cook until mushrooms release their liquid and start to brown, about 10-12 minutes.
5. Season with thyme, salt, and pepper to taste.
6. Serve lentils and mushroom mixture together, garnished with fresh herbs if desired.
Cooking Time: Approximately 40-45 minutes
Creamy Vegan Scalloped Potatoes
Elevate your potato game with this rich and creamy vegan scalloped potatoes recipe, perfect for a comforting side dish or main course.
Ingredients:
- 3 large potatoes, thinly sliced
- 1/4 cup olive oil
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup vegan cream (such as soy or almond milk-based)
- 1 tsp dried thyme
- Salt and pepper, to taste
- Breadcrumbs (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium-high. Add the sliced onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- In a separate saucepan, combine vegan cream, thyme, salt, and pepper. Bring to a simmer over medium heat.
- In a greased 9×13-inch baking dish, create a layer of potatoes. Top with the onion-garlic mixture, then pour some cream sauce. Repeat until all ingredients are used, finishing with a layer of cream sauce on top.
- If desired, sprinkle breadcrumbs over the top and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes.
Spring Vegetable Vegan Quiche
Celebrate the arrival of spring with this vibrant quiche packed with fresh vegetables and a rich, creamy filling. Perfect for brunch or breakfast, this vegan quiche is a delightful twist on the classic dish.
Ingredients:
– 1 9-inch pie crust (homemade or store-bought)
– 2 cups mixed spring vegetables (asparagus, bell peppers, zucchini, mushrooms, and spinach)
– 1/2 cup vegan cream
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in a tart pan.
3. Sauté the mixed vegetables until tender, then set aside.
4. In a separate bowl, whisk together vegan cream, nutritional yeast, lemon juice, salt, and pepper.
5. Arrange the sautéed vegetables in the pie crust, followed by the creamy filling.
6. Bake for 35-40 minutes or until the quiche is golden brown and set.
7. Allow it to cool before serving, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
Vegan Hot Cross Buns
Vegan Hot Cross Buns Recipe
These sweet and spiced buns are a classic Easter treat, now adapted for vegan diets. With a hint of orange and a burst of currants, these hot cross buns are the perfect springtime indulgence.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast (vegan)
– 3 tablespoons maple syrup
– 1/4 cup coconut oil
– 1/2 teaspoon salt
– 2 cups all-purpose flour
– 1 tablespoon orange zest
– 1/2 cup currants
– 1 tablespoon apple cider vinegar
Instructions:
1. In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes.
2. Add maple syrup, coconut oil, salt, and flour to the bowl. Mix until a sticky dough forms.
3. Knead the dough for 10 minutes.
4. Place the dough in a greased bowl, cover with a cloth, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly.
7. Place the buns on the prepared baking sheet, leaving space between each bun.
8. Bake for 15-20 minutes or until golden brown.
Herb-Stuffed Vegan Easter Bread
Celebrate spring with this vibrant, herb-infused vegan Easter bread, perfect for a special brunch or as a gift to friends and family.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 tablespoons olive oil
– 1/4 cup sugar
– 1 teaspoon salt
– 2 cups all-purpose flour
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup chopped fresh thyme leaves
– 1 tablespoon lemon juice
Instructions:
1. In a large mixing bowl, combine warm water and yeast; let sit for 5 minutes.
2. Add olive oil, sugar, salt, and flour to the mixture; mix until a dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth.
4. In a small bowl, mix together rosemary, thyme, and lemon juice.
5. Roll out the dough into a rectangle and spread the herb mixture evenly across the center of the dough, leaving a 1-inch border.
6. Fold the edges over the filling, then fold the ends under to form a loaf shape.
7. Place on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Roasted Carrot and Beetroot Salad
Roasted Carrot and Beetroot Salad Recipe
A vibrant and flavorful salad that combines the natural sweetness of roasted carrots and beetroot with a tangy dressing, perfect for a light lunch or as a side dish.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 large beetroot, peeled and chopped into 1-inch pieces
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a bowl, toss carrots and beetroot with olive oil, salt, and pepper until they are evenly coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
5. In a small bowl, whisk together honey and apple cider vinegar to make the dressing.
6. Once the roasted vegetables have cooled slightly, combine them with the dressing and toss to coat.
7. Garnish with chopped parsley if desired.
8. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Vegan Deviled Potatoes
A creamy and flavorful twist on traditional deviled potatoes, this vegan version is perfect for a comforting side dish or snack.
Ingredients:
– 4-6 medium-sized potatoes
– 1/2 cup vegan mayonnaise
– 1 tablespoon Dijon mustard
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon chopped fresh chives or scallions (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-60 minutes, or until they’re tender when pierced with a fork.
3. Scoop out the flesh and place it in a bowl.
4. In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
5. Add the wet ingredients to the potato flesh and mash until smooth.
6. Taste and adjust seasoning as needed.
7. Transfer the mixture to serving dishes or a baking dish.
8. Sprinkle with chopped chives or scallions if desired.
9. Serve warm or at room temperature.
Cooking Time: 1 hour (including baking time)
Lemon Garlic Asparagus Pasta
Lemon Garlic Asparagus Pasta: A Bright and Zesty Twist on Classic Pasta
Get ready to brighten up your dinner plate with this vibrant and flavorful pasta dish, featuring tender asparagus, a zesty lemon-garlic sauce, and al dente pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 pound fresh asparagus, trimmed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, then reserve.
2. In a large skillet, heat olive oil over medium-high heat. Add asparagus and cook, stirring occasionally, until tender and slightly caramelized (about 5-7 minutes).
3. Reduce heat to medium-low. Add garlic and cook for 1 minute, until fragrant.
4. Stir in lemon juice, white wine (if using), and Parmesan cheese. Season with salt and pepper to taste.
5. Toss cooked pasta with the asparagus-lemon sauce until well combined. Serve immediately, garnished with parsley leaves if desired.
Cooking Time: 15-20 minutes
Vegan Carrot Cake with Cashew Frosting
This moist and flavorful vegan carrot cake is a delightful treat, topped with a creamy cashew frosting that’s sure to impress.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup grated carrots
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
For the frosting:
– 1/2 cup cashews
– 1/4 cup maple syrup
– 2 tablespoons lemon juice
– 1/2 teaspoon salt
– 1/4 cup unsweetened almond milk
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine grated carrots, applesauce, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
7. Let cool completely before frosting.
Cashew Frosting:
1. Soak cashews in water for at least 4 hours. Drain and rinse.
2. In a blender, combine cashews, maple syrup, lemon juice, and salt. Blend until smooth.
3. With the blender running, slowly add almond milk and blend until creamy.
Maple Glazed Vegan Ham Alternative
A sweet and savory twist on traditional ham, this vegan alternative is perfect for special occasions or everyday meals.
Ingredients:
– 1 (14 oz) package of extra-firm tofu, drained and crumbled
– 1/4 cup pure maple syrup
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon Dijon mustard
– 1 teaspoon smoked paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a shallow dish, whisk together maple syrup, apple cider vinegar, olive oil, Dijon mustard, and smoked paprika.
3. Add the crumbled tofu to the glaze and toss until coated.
4. Transfer the glazed tofu to a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until golden brown and caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 25-30 minutes
Vegan Easter Egg Truffles
Elevate your Easter celebrations with these creamy, chocolatey truffles that are as sweet as they are symbolic. Made with wholesome ingredients and a dash of magic, these treats will delight both kids and adults alike.
Ingredients:
– 1 cup rolled oats
– 1/2 cup unsweetened cocoa powder
– 1/4 cup maple syrup
– 1/4 cup coconut cream
– 1 tablespoon vanilla extract
– Pinch of salt
– Chopped nuts or shredded coconut for garnish (optional)
Instructions:
1. In a medium bowl, combine oats, cocoa powder, and salt.
2. In a separate bowl, whisk together maple syrup and coconut cream until smooth.
3. Add vanilla extract to the wet mixture and stir well.
4. Gradually pour the wet mixture into the dry ingredients and mix until a dough forms.
5. Roll the dough into small balls (about 1 inch in diameter).
6. Chill in the refrigerator for at least 30 minutes or up to 2 hours.
7. Garnish with chopped nuts or shredded coconut, if desired.
Cooking Time: None! These truffles are ready to enjoy straight from the fridge.
Spinach and Artichoke Stuffed Shells
Elevate your pasta game with this creamy, cheesy, and indulgent take on classic stuffed shells. A perfect comfort food for any occasion!
Ingredients:
– 12 jumbo pasta shells
– 1 package frozen chopped spinach, thawed and drained
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions; drain and set aside.
3. In a mixing bowl, combine spinach, artichoke hearts, ricotta cheese, Parmesan cheese, parsley, and egg. Season with salt and pepper.
4. Stuff each pasta shell with the spinach-artichoke mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells, followed by shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Vegan Spring Pea Risotto
Brighten up your spring menu with this vibrant and flavorful risotto, bursting with fresh peas and subtle green tea notes.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas (or frozen, thawed)
– 1 teaspoon green tea leaves (dried or fresh)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the Arborio rice; cook for 1 minute, stirring constantly.
3. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
4. When the rice is almost cooked (about 20-22 minutes), stir in the peas, green tea leaves, salt, and pepper.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: approximately 25-30 minutes
Chickpea and Herb Stuffed Tomatoes
This recipe combines the sweetness of ripe tomatoes with the savory goodness of chickpeas, fresh herbs, and a hint of garlic. Perfect for a quick and healthy dinner or lunch.
Ingredients:
– 4 large tomatoes
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– 1 tsp lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell.
3. In a bowl, mix together chickpeas, garlic, parsley, basil, salt, pepper, and lemon juice.
4. Stuff each tomato with the chickpea mixture, filling to the top.
5. Drizzle the tops with olive oil and bake for 20-25 minutes, or until the tomatoes are tender.
Cooking Time: 20-25 minutes
Vegan Easter Bunny Pancakes
Celebrate Easter with these adorable vegan bunny pancakes, perfect for a special breakfast or brunch treat. Made with wholesome ingredients and natural food coloring, these fluffy treats are sure to delight both kids and adults alike.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond or soy)
– 1 tablespoon lemon juice
– 1/4 teaspoon vanilla extract
– Food coloring (turmeric and beetroot for the bunny’s fur, and blueberry jam for the eyes)
– Non-stick cooking spray
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, lemon juice, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat a non-stick pan or griddle over medium heat. Spray with non-stick cooking spray.
5. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional minute.
7. Use food coloring to create the bunny’s fur and eyes.
Cooking Time: 4-5 minutes per batch (depending on pancake size)
Roasted Garlic and Thyme Mashed Cauliflower
Roasted Garlic and Thyme Mashed Cauliflower Recipe
This recipe combines the earthy sweetness of roasted garlic with the savory flavor of thyme to create a deliciously unique mashed cauliflower dish. Perfect as a side or even a main course, this recipe is sure to impress!
Ingredients:
– 1 head of cauliflower
– 2 cloves of garlic
– 2 tablespoons of olive oil
– 1 tablespoon of butter
– 1 teaspoon of dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Rinse the cauliflower and remove any leaves or stems.
3. Cut the cauliflower into florets and place on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the cauliflower, sprinkle with salt and pepper, and toss to coat.
5. Roast in the preheated oven for 20-25 minutes, or until tender and lightly browned.
6. Remove from the oven and let cool slightly.
7. In a large bowl, mash the roasted cauliflower with butter, roasted garlic (see note), thyme, salt, and pepper.
Note: To roast the garlic, preheat the oven to 400°F (200°C). Cut the top off of 2 cloves of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until soft and mashed. Squeeze out the pulp and mash into a paste.
Cooking Time: 45-50 minutes
Vegan Chocolate Easter Nest Cupcakes
Celebrate Easter with these adorable vegan cupcakes that resemble chocolate nests filled with golden eggs. These moist and rich treats are perfect for a springtime celebration or a special treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup vegan butter, softened
– 1 3/4 cups granulated sugar
– 2 large eggs, replaced by: 2 flax eggs*
– 1 teaspoon vanilla extract
– Confectioners’ sugar for dusting
– Chocolate chips or shavings for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In a large bowl, combine vegan butter and sugar. Beat until light and fluffy.
4. Add flax eggs one at a time, beating well after each addition. Beat in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Lemon Poppy Seed Vegan Easter Cookies
Brighten up your Easter celebrations with these tangy and sweet vegan cookies that combine the warmth of lemon zest with the crunch of poppy seeds. Perfect for a springtime treat or gift-giving.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup maple syrup
– 1/4 cup coconut oil, softened
– 2 teaspoons lemon zest
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 tablespoon poppy seeds
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, oats, maple syrup, and coconut oil until well combined.
3. Add lemon zest, vanilla extract, and salt; mix until smooth.
4. Fold in poppy seeds.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 1 inch of space between each cookie.
6. Bake for 12-14 minutes or until lightly golden around edges.
7. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-14 minutes
Vegan Easter Brunch Casserole
This vibrant casserole is a delightful twist on traditional Easter brunch dishes, perfect for a gathering of friends and family. With its medley of colorful vegetables, creamy tofu, and flaky crust, it’s sure to be a hit!
Ingredients:
– 1 1/2 cups cubed whole wheat bread
– 1 cup firm tofu, crumbled
– 1/2 cup vegan cream cheese (softened)
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped scallions
– 1/4 cup diced bell peppers
– 1/4 cup diced zucchini
– 1 tablespoon olive oil
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine bread, tofu, cream cheese, parsley, scallions, bell peppers, zucchini, and olive oil. Mix well.
3. Pour the mixture into a 9×13-inch baking dish.
4. Sprinkle basil and season with salt and pepper to taste.
5. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Spiced Apple and Walnut Vegan Loaf
Spiced Apple and Walnut Vegan Loaf
Warm up with this aromatic loaf that combines the sweetness of apples and walnuts with a hint of spice, perfect for a cozy afternoon treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1/2 cup chopped walnuts
– 1/2 cup diced apples (about 1 medium apple)
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, whisk together melted vegan butter, flax eggs, cinnamon, nutmeg, and salt.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in walnuts and apples.
6. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
Summary
Looking for a vegan-friendly Easter feast? Look no further! This article features 20 delicious vegan recipes to impress your family and friends. From classic dishes like Easter roast with lentils and mushrooms, creamy scalloped potatoes, and quiche, to sweet treats like carrot cake with cashew frosting and chocolate Easter nest cupcakes, there’s something for everyone. Plus, find alternative takes on traditional favorites like hot cross buns and deviled potatoes. And don’t forget the spring-inspired desserts like lemon poppy seed cookies and spiced apple walnut loaf. Get ready to indulge in a festive feast that’s free from animal products!