As the spring season approaches, many of us are excited to celebrate Easter with loved ones. And while traditional Easter recipes often feature animal products like eggs and meat, vegans can still indulge in delicious and festive dishes that align with their dietary preferences. In this article, we’ll explore a variety of creative vegan Easter recipes that are sure to impress your guests and satisfy your taste buds.
From savory main courses to sweet treats and everything in between, these 20 vegan Easter recipes offer a range of options for a memorable holiday meal. Whether you’re hosting an Easter brunch or dinner, or simply looking for some inspiration for a special occasion, we’ve got you covered with these innovative and mouth-watering ideas.
Vegan Easter Roast with Herb Gravy
Celebrate a plant-based Easter with this savory vegan roast recipe, served with a rich and flavorful herb gravy.
Ingredients:
– 1 small to medium-sized vegan roast (such as tofu or tempeh)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 teaspoon lemon zest
– 1/4 cup vegetable broth
– 1/4 cup red wine (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together olive oil, garlic, rosemary, thyme, and lemon zest.
3. Rub the mixture all over the vegan roast, making sure it’s evenly coated.
4. Place the roast on a baking sheet lined with parchment paper.
5. Roast for 30-40 minutes or until golden brown.
6. For the herb gravy, combine vegetable broth and red wine (if using) in a small saucepan. Bring to a simmer and cook until reduced by half.
7. Serve the vegan roast with the herb gravy spooned over the top.
Cooking Time: 30-40 minutes
Spring Vegetable Vegan Quiche
Spring has sprung, and so have the flavors! This quiche is a celebration of the season’s freshest vegetables, wrapped in a flaky crust and perfect for brunch or dinner.
Ingredients:
– 1 9-inch pie crust (homemade or store-bought)
– 2 cups mixed spring vegetables (such as asparagus, bell peppers, zucchini, and mushrooms), sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup vegan cream (or non-dairy milk)
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan.
3. In a large skillet, sauté the vegetables, onion, and garlic until tender. Season with thyme, salt, and pepper.
4. Pour the vegan cream over the vegetables and stir to combine.
5. Pour the mixture into the pie crust.
6. Roll out the remaining pie crust and use it to cover the quiche. Crimp edges to seal.
7. Bake for 40-45 minutes or until golden brown.
Cooking Time: 40-45 minutes
Serve warm, garnished with fresh herbs if desired. Enjoy!
Vegan Carrot Cake with Cashew Frosting
Moist and flavorful, this vegan carrot cake is a perfect dessert for any occasion. The cashew frosting adds a creamy and indulgent touch to this classic treat.
Ingredients:
For the cake:
– 1 1/2 cups all-purpose flour
– 1 cup grated carrots
– 1/2 cup unsweetened applesauce
– 1/2 cup maple syrup
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/4 cup chopped walnuts (optional)
For the frosting:
– 1 cup cashews
– 1/2 cup unsweetened applesauce
– 1 tablespoon lemon juice
– 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, carrots, applesauce, maple syrup, oil, baking powder, vanilla extract, and salt.
3. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
4. Allow cakes to cool completely. Make frosting by blending cashews, applesauce, lemon juice, and maple syrup until smooth.
5. Assemble the cake by spreading frosting on top of one cake layer, then place second layer on top.
Cooking Time: 30-35 minutes for cake layers
Roasted Garlic Mashed Potatoes Vegan Style
Roasted Garlic Mashed Potatoes Vegan Style
Rich and creamy mashed potatoes infused with the deep flavor of roasted garlic, perfect as a side dish or base for your favorite vegan recipes. This recipe is easy to make and sure to please even the most discerning palates.
Ingredients:
– 3-4 large Yukon gold potatoes
– 1 head of garlic
– 1/4 cup unsalted vegan butter (such as Earth Balance), softened
– 1/2 cup non-dairy milk (such as soy or almond)
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Cut the top off the garlic head, exposing the cloves inside. Drizzle with a little olive oil and wrap in foil.
3. Roast the garlic for 45-50 minutes, or until soft and mashed-like.
4. Boil the potatoes until tender, about 15-20 minutes. Drain and return to pot.
5. Add the roasted garlic, softened vegan butter, non-dairy milk, salt, and pepper to the potatoes. Mash until smooth and creamy.
Cooking Time: Approximately 1 hour
Vegan Hot Cross Buns
Vegan hot cross buns are a delightful twist on the classic Easter treat, swapping butter for coconut oil and using plant-based ingredients to create a moist and flavorful bread. This recipe is perfect for Easter brunch or as a sweet snack any time of year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1 packet active dry yeast (vegetable-based)
– 1/2 cup coconut oil, melted
– 1/2 cup warm water
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup raisins
Instructions:
1. In a large mixing bowl, combine flour, sugar, and salt.
2. In a separate bowl, whisk together yeast, coconut oil, warm water, and apple cider vinegar.
3. Add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
4. Knead for 10 minutes, then place in a greased bowl, cover, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F (190°C). Shape into buns and place on a baking sheet.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Lemon Herb Vegan Stuffed Artichokes
Elevate your dinner game with this refreshing and flavorful vegan take on a classic artichoke recipe. This dish is perfect for a special occasion or a cozy night in.
Ingredients:
– 4 large artichokes
– 1/2 cup lemon-herb filling (see below)
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste
Lemon-Herb Filling:
– 1/2 cup vegan cream cheese (softened)
– 2 tablespoons lemon juice
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the top inch of each artichoke and scoop out the choke.
3. In a bowl, mix together lemon-herb filling ingredients.
4. Stuff each artichoke with about 2 tablespoons of the filling, spreading it evenly.
5. Drizzle olive oil over the artichokes and sprinkle with garlic, parsley, salt, and pepper.
6. Bake for 45-50 minutes or until the artichokes are tender.
Cooking Time: 45-50 minutes
Creamy Vegan Asparagus Soup
This rich and creamy soup is a perfect way to enjoy the flavor of asparagus year-round. With just a few simple ingredients, you can create a comforting and nutritious meal.
Ingredients:
– 2 pounds fresh asparagus, trimmed
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the asparagus and vegetable broth. Bring to a boil, then reduce the heat and simmer for 15-20 minutes or until the asparagus is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches, then return it to the pot.
5. Stir in the non-dairy milk and lemon juice. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 25-30 minutes
Vegan Easter Egg Chocolate Truffles
Celebrate Easter with a sweet treat that’s perfect for vegan and chocolate lovers alike! These rich, creamy truffles are coated in crushed eggshells and topped with edible flowers or sprinkles for an added touch of whimsy.
Ingredients:
– 1 cup (200g) vegan chocolate chips
– 1/2 cup (120ml) coconut cream
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/4 cup (30g) confectioners’ sugar
– Crushed eggshells or edible flowers/sprinkles for coating
Instructions:
1. In a small saucepan over low heat, melt the chocolate chips.
2. In a separate bowl, whisk together coconut cream, maple syrup, and vanilla extract until smooth.
3. Pour the melted chocolate into the coconut cream mixture and stir until well combined.
4. Cover and refrigerate for at least 30 minutes or overnight to set.
5. Roll the mixture into small balls, about 1 inch (2.5cm) in diameter.
6. Coat each ball with crushed eggshells or edible flowers/sprinkles.
Cooking Time: None needed! Just chill and serve.
Glazed Vegan Carrot and Parsnip Medley
This vibrant medley of carrots and parsnips is elevated by a sticky glaze, perfect for a side dish or light lunch. The combination of sweet and savory flavors will delight your taste buds.
Ingredients:
– 2 large carrots, peeled and sliced into 1/4-inch thick rounds
– 2 large parsnips, peeled and sliced into 1/4-inch thick rounds
– 2 tablespoons maple syrup
– 1 tablespoon apple cider vinegar
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss carrot and parsnip slices with olive oil, cumin, salt, and pepper until coated.
3. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes, or until tender and lightly caramelized.
5. In a small bowl, whisk together maple syrup and apple cider vinegar. Pour over roasted vegetables and toss to coat.
6. Return to oven for an additional 2-3 minutes, or until glaze is sticky and bubbly.
Cooking Time: 25-30 minutes
Vegan Spring Pea and Mint Risotto
Celebrate the flavors of spring with this creamy and vibrant risotto, featuring fresh peas and mint.
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 spring peas
– 1/4 cup chopped fresh mint leaves
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the peas, mint, lemon juice, salt, and pepper.
6. If desired, add nutritional yeast for an extra cheesy flavor.
7. Serve hot, garnished with additional mint leaves if desired.
Cooking Time: approximately 30-35 minutes
Vegan Deviled Potatoes with Dill
Elevate your potato game with this vegan deviled potato recipe, featuring a tangy and creamy dill flavor. Perfect as a side dish or main course.
Ingredients:
– 4 large potatoes
– 1/2 cup vegan mayonnaise
– 2 tablespoons apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon dried dill weed
– Salt and pepper to taste
– Chopped fresh dill for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake the potatoes for 45-50 minutes, or until tender.
3. Scoop out most of the potato flesh, leaving a thin layer around the skin.
4. In a bowl, mix together the vegan mayonnaise, apple cider vinegar, Dijon mustard, and dried dill weed.
5. Stuff each potato with the creamy mixture, mounding it slightly in the center.
6. Season with salt and pepper to taste.
7. Garnish with chopped fresh dill, if desired.
Cooking Time: 45-50 minutes
Maple Glazed Vegan Ham Alternative
Transform your vegan ham alternative with a sweet and savory maple glaze, perfect for holidays or everyday indulgence.
Ingredients:
– 1 (12 oz) vegan ham alternative (such as tofu or tempeh), sliced into thick strips
– 1/2 cup pure maple syrup
– 1 tablespoon apple cider vinegar
– 1 tablespoon soy sauce (or tamari)
– 1 teaspoon smoked paprika
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together maple syrup, apple cider vinegar, soy sauce, smoked paprika, and black pepper.
3. Arrange the vegan ham strips on a baking sheet lined with parchment paper.
4. Brush the maple glaze evenly over both sides of the vegan ham strips.
5. Bake for 15-20 minutes or until caramelized and crispy.
Cooking Time: 15-20 minutes
Serve warm or at room temperature, garnished with fresh herbs if desired. Enjoy!
Vegan Easter Bunny Cupcakes
These adorable cupcakes are a delightful treat for the whole family this Easter season. With a moist and fluffy texture, topped with creamy vegan frosting and decorated with cute bunny ears, they’re sure to hop their way into your heart.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened applesauce
– 1/4 cup sugar
– 1/4 cup canola oil
– 2 teaspoons vanilla extract
– 1 egg replacement (such as flax or chia eggs)
– 1 cup vegan chocolate chips, melted
– Confectioners’ sugar for dusting
– Bunny ears and nose made from fondant or edible decorations
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, applesauce, sugar, oil, vanilla extract, and egg replacement.
3. Melt the chocolate chips in a microwave-safe bowl for 30-second intervals, stirring between each interval until smooth.
4. Fold the melted chocolate into the batter mixture.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before frosting and decorating with bunny ears and nose.
Cooking Time: 18-20 minutes
Herbed Vegan Stuffing with Cranberries
This stuffing recipe combines the warmth of herbs with the tartness of cranberries, creating a unique and flavorful vegan side dish perfect for holidays or special occasions.
Ingredients:
– 4 cups whole wheat bread, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh cranberries
– 1 tablespoon dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. In a large bowl, combine the bread cubes, cooked onion mixture, cranberries, thyme, rosemary, salt, and pepper. Mix well to combine.
5. Transfer the stuffing mixture to a 9×13 inch baking dish and bake for 25-30 minutes, or until lightly toasted.
Cooking Time: 25-30 minutes
Vegan Roasted Beet Salad with Citrus Dressing
A sweet and tangy twist on the classic beet salad, this vegan recipe combines roasted beets with a bright and citrusy dressing for a refreshing side dish or light lunch.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– 1/4 teaspoon honey
– Fresh arugula leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool slightly before peeling and chopping into bite-sized pieces.
4. In a small bowl, whisk together olive oil, orange juice, apple cider vinegar, Dijon mustard, and honey.
5. In a large bowl, combine the roasted beets, citrus dressing, and salt to taste.
6. Garnish with fresh arugula leaves, if desired.
Cooking Time: 45-50 minutes
Vegan Lemon Lavender Cookies
Vegan Lemon Lavender Cookies: A Bright and Soothing Treat
These delicate cookies combine the brightness of lemon with the subtle sweetness of lavender, making them a perfect treat for any time of day. With only a few ingredients and simple steps, you’ll be enjoying these delightful cookies in no time.
Ingredients:
– 1 cup vegan butter (such as Earth Balance), softened
– 3/4 cup granulated sugar
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/4 cup dried lavender buds
– 1/2 teaspoon baking powder
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the vegan butter and sugar until light and fluffy.
3. Add lemon juice and vanilla extract; mix well.
4. In a separate bowl, whisk together flour, oats, lavender buds, baking powder, and salt. Gradually add dry ingredients to wet ingredients; mix until a dough forms.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Spiced Vegan Apple and Walnut Loaf
This moist and flavorful loaf combines the natural sweetness of apples with the earthy taste of walnuts, all wrapped up in a warm blend of spices. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup vegan butter, melted
– 1 large apple, diced
– 1/2 cup chopped walnuts
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon non-dairy milk
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 spices.
3. Add melted vegan butter, diced apple, chopped walnuts, non-dairy milk, and baking powder. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Serve warm or at room temperature. Enjoy!
Vegan Spring Rolls with Peanut Dipping Sauce
Transform your dinner table with these crispy vegan spring rolls served with a creamy peanut dipping sauce.
Ingredients:
For the Spring Rolls:
– 1 package of vegan spring roll wrappers (usually found in the frozen food section or international aisle)
– 1/2 cup finely chopped cabbage
– 1/2 cup shredded carrots
– 1/4 cup chopped scallions
– 1/4 cup firm tofu, crumbled
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
For the Peanut Dipping Sauce:
– 1/2 cup creamy natural peanut butter
– 1/4 cup soy milk or other non-dairy milk
– 2 tablespoons honey or maple syrup
– 1 tablespoon rice vinegar
– 1/4 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, combine cabbage, carrots, scallions, tofu, garlic, soy sauce, and sesame oil.
3. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the filling in the center.
4. Fold the bottom half up over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Bake the spring rolls for 12-15 minutes or until crispy and golden.
6. Meanwhile, combine peanut butter, soy milk, honey or maple syrup, rice vinegar, and grated ginger in a bowl. Stir until smooth.
7. Serve the warm spring rolls with the creamy peanut dipping sauce.
Cooking Time: 25-30 minutes
Vegan Easter Brunch Pancakes with Berry Compote
Vegan Easter Brunch Pancakes with Berry Compote Recipe Summary:
Celebrate Easter with a delicious vegan brunch featuring fluffy pancakes and a sweet berry compote. This recipe is perfect for a springtime gathering or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
– Fresh berries of your choice for the compote
Instructions:
1. In a large bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, whisk together non-dairy milk, canola oil, apple cider vinegar, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (do not overmix).
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, then flip and cook for an additional 1-2 minutes.
6. Meanwhile, combine fresh berries with a drizzle of maple syrup (optional) to create the compote.
7. Serve pancakes warm with the berry compote and enjoy!
Cooking Time: 10-12 minutes
Vegan Chickpea and Spinach Curry
This flavorful curry recipe combines the creamy texture of chickpeas with the nutritious power of spinach, all wrapped up in a deliciously aromatic blend of spices. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Stir in chickpeas and coconut milk. Bring to a simmer.
4. Reduce heat to low and let cook for 10-15 minutes or until spinach is wilted.
5. Season with salt and pepper to taste.
6. Garnish with chopped cilantro and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Summary
Get ready to celebrate a deliciously egg-free Easter with these 20 creative vegan recipe ideas! From savory dishes like Vegan Roast with Herb Gravy and Spring Vegetable Quiche, to sweet treats like Vegan Carrot Cake with Cashew Frosting and Easter Bunny Cupcakes, there’s something for everyone. Plus, don’t miss out on the show-stopping main courses, like Maple Glazed Vegan Ham Alternative and Herbed Vegan Stuffing with Cranberries. With these tasty and innovative vegan recipes, you’ll be the star of any Easter gathering.
