19 Delicious Vegan Easter Recipes to Make This Year

Easter dinner has a way of feeling traditional. There’s usually a ham, maybe some deviled eggs, and plenty of butter-laden sides. But if you’re hosting vegan guests, or if you’ve chosen a plant-based lifestyle yourself, those traditions can feel a little tricky to navigate. You might wonder if there will be enough food that everyone can actually eat, or if the vegan options will feel like an afterthought.

The good news is that a plant-based Easter table can be just as festive, filling, and delicious as any other. You don’t have to sacrifice flavor or comfort. In fact, some of the best Easter dishes—think creamy scalloped potatoes, lemony asparagus, and rich chocolate desserts—are easy to make without any animal products. They just need a few simple swaps.

I’ve gathered 19 vegan recipes that cover the whole meal. From a show-stopping main course to light appetizers, satisfying sides, and sweet treats, this list has everything you need to put together a spread that everyone will love. Whether you’re feeding a crowd of vegans or just adding a few plant-based options to the table, these dishes deliver.

1. Vegan Shepherd’s Pie with Lentils and Mushrooms

This hearty main course is pure comfort food. A savory filling of lentils, mushrooms, and vegetables simmers in a rich gravy, then gets topped with a blanket of fluffy mashed potatoes. It feeds a crowd and tastes even better the next day.

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 8

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup unsweetened plant milk
• 3 tbsp vegan butter
• 1 tsp salt, divided
• 1 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 8 oz cremini mushrooms, chopped
• 3 cloves garlic, minced
• 1 cup brown or green lentils, rinsed
• 2 cups vegetable broth
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 2 tbsp soy sauce
• 1 cup frozen peas
• 2 tbsp cornstarch mixed with 2 tbsp water

Recipe Steps:

• Place potatoes in a pot, cover with water, and add 1/2 tsp salt. Bring to a boil and cook 15 minutes until tender. Drain and return to pot.
• Add plant milk and vegan butter. Mash until smooth. Season with salt and pepper. Set aside.
• Preheat oven to 400°F. In a large oven-safe skillet, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5-7 minutes until softened.
• Add mushrooms and cook 5 minutes until browned. Add garlic and cook 1 minute.
• Stir in lentils, broth, tomato paste, thyme, paprika, soy sauce, and remaining salt. Bring to a simmer, cover, and cook 25-30 minutes until lentils are tender.
• Stir in frozen peas and cornstarch slurry. Cook 2 minutes until thickened.
• Top filling with mashed potatoes, spreading evenly. Use a fork to create texture on top.
• Bake 20-25 minutes until bubbly and potatoes are lightly golden. Let rest 10 minutes before serving.

2. Vegan Deviled Potatoes

These little bites capture the creamy, tangy flavor of deviled eggs using baby potatoes. They’re cute, easy to eat, and perfect for a vegan appetizer spread.

Recipe Metadata:

Time to Make: 40 minutes
Servings: 12 potato halves

Ingredients:

• 6 small Yukon Gold potatoes (about 1.5 inches in diameter)
• 1/4 cup raw cashews, soaked in hot water for 1 hour
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp black salt (kala namak), plus more for garnish
• 1/4 tsp turmeric
• 1 tbsp fresh chives, chopped
• Paprika for garnish

Recipe Steps:

• Place potatoes in a pot and cover with water. Bring to a boil and cook 15-20 minutes until fork-tender. Drain and cool.
• Drain soaked cashews and add to a blender with water, lemon juice, mustard, vinegar, black salt, and turmeric. Blend until completely smooth.
• Slice cooled potatoes in half. Use a small spoon or melon baller to scoop out a small well from the center of each half.
• Spoon or pipe the cashew mixture into the wells.
• Sprinkle with paprika, additional black salt, and fresh chives. Serve at room temperature or chilled.

3. Roasted Vegetable Platter with Romesco Sauce

A beautiful platter of roasted spring vegetables with a smoky, nutty romesco sauce for dipping. It’s simple, colorful, and lets the vegetables shine.

Recipe Metadata:

Time to Make: 35 minutes
Servings: 6

Ingredients:

• 1 bunch asparagus, trimmed
• 2 large carrots, peeled and cut into sticks
• 2 small zucchini, cut into sticks
• 1 red bell pepper, sliced into strips
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup roasted red peppers, drained
• 1/4 cup almonds, toasted
• 2 tbsp tomato paste
• 1 clove garlic
• 2 tbsp sherry vinegar
• 1/3 cup olive oil
• 1/2 tsp smoked paprika
• Salt to taste

Recipe Steps:

• Preheat oven to 425°F. Toss asparagus, carrots, zucchini, and bell pepper with olive oil, salt, and pepper. Spread on a baking sheet.
• Roast 15-20 minutes until tender and lightly charred at edges.
• While vegetables roast, make romesco sauce. In a food processor, combine roasted red peppers, almonds, tomato paste, garlic, sherry vinegar, smoked paprika, and a pinch of salt. Pulse until chopped.
• With motor running, slowly drizzle in olive oil until smooth. Season with additional salt if needed.
• Arrange roasted vegetables on a platter and serve with romesco sauce for dipping.

4. Creamy Vegan Scalloped Potatoes

Thinly sliced potatoes baked in a rich, garlicky cashew cream until tender and golden on top. This dish is indulgent and completely dairy-free.

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 8

Ingredients:

• 2 lbs russet potatoes, thinly sliced
• 1 large onion, thinly sliced
• 1 cup raw cashews, soaked in hot water for 1 hour
• 1 1/2 cups vegetable broth
• 3 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• Fresh thyme for garnish

Recipe Steps:

• Preheat oven to 375°F. Grease a 9×13 baking dish.
• Drain soaked cashews and add to a blender with vegetable broth, garlic, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until completely smooth.
• Layer half the potatoes in the baking dish, then half the onions. Pour half the cashew cream over. Repeat layers.
• Cover with foil and bake 45 minutes. Remove foil and bake 15-20 minutes more until potatoes are tender and top is golden.
• Let rest 10 minutes before serving. Garnish with fresh thyme.

5. Lemon Herb Roasted Carrots

Simple roasted carrots get a flavor boost from lemon zest and fresh herbs. They’re bright, beautiful, and pair perfectly with any main dish.

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4

Ingredients:

• 1 lb carrots, peeled and halved lengthwise (or leave whole if small)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped

Recipe Steps:

• Preheat oven to 400°F. Toss carrots with olive oil, salt, and pepper on a baking sheet.
• Roast for 20-25 minutes until tender and lightly browned.
• Transfer to a serving platter. Drizzle with lemon juice and sprinkle with lemon zest, parsley, and dill. Serve warm.

6. Vegan Hot Cross Buns

You can’t have Easter without hot cross buns. This vegan version is soft, spiced, and studded with currants. The simple icing cross makes them look traditional and festive.

Recipe Metadata:

Time to Make: 3 hours
Servings: 12 buns

Ingredients:

• 4 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 tsp active dry yeast
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 3/4 cup warm plant milk
• 1/4 cup melted coconut oil
• 1/4 cup unsweetened applesauce
• 3/4 cup currants or raisins
• 1/2 cup powdered sugar
• 1-2 tbsp plant milk (for icing)

Recipe Steps:

• In a large bowl, mix flour, sugar, yeast, cinnamon, nutmeg, and salt.
• Add warm plant milk, melted coconut oil, and applesauce. Stir until dough forms. Knead 5-7 minutes.
• Knead in currants. Place in a greased bowl, cover, and let rise 1 hour.
• Punch down dough, divide into 12 pieces, and shape into balls. Place in a greased 9×13 pan. Cover and rise 45 minutes.
• Preheat oven to 375°F. Bake 20-25 minutes until golden.
• Cool slightly. Mix powdered sugar and plant milk until smooth, then pipe crosses on each bun.

7. Spring Pea and Mint Soup

This bright green soup is light, fresh, and tastes like spring in a bowl. It can be served warm or chilled, making it a flexible starter for your Easter meal.

Recipe Metadata:

Time to Make: 20 minutes
Servings: 4

Ingredients:

• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 4 cups fresh or frozen peas
• 1/4 cup fresh mint leaves, plus more for garnish
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup coconut cream or plant-based yogurt for swirl

Recipe Steps:

• In a large pot, heat olive oil over medium heat. Add onion and cook 5 minutes until softened. Add garlic and cook 1 minute.
• Add vegetable broth and bring to a simmer. Add peas and cook 3-4 minutes until bright green and tender.
• Remove from heat. Stir in mint, lemon juice, salt, and pepper.
• Use an immersion blender or regular blender to puree soup until smooth.
• Serve warm or chilled, with a swirl of coconut cream and additional mint leaves.

8. Vegan Cheese Board with Spring Accompaniments

A cheese board is always a hit, and vegan cheese has come a long way. Arrange a selection of your favorite plant-based cheeses with spring-themed fruits, nuts, and crackers.

Recipe Metadata:

Time to Make: 15 minutes
Servings: 8

Ingredients:

• 8 oz vegan brie or camembert
• 8 oz vegan aged cheddar or gouda
• 4 oz vegan herb goat cheese log
• Fresh fruit: strawberries, grapes, sliced pear
• Dried fruit: apricots, figs
• Nuts: Marcona almonds, pistachios
• Olives
• Vegan crackers and baguette slices
• Fresh herbs for garnish

Recipe Steps:

• Arrange vegan cheeses on a large board or platter, placing them in different spots.
• Add small bowls of olives and nuts if desired.
• Fill in gaps with fresh and dried fruit.
• Arrange crackers and baguette slices around the edges.
• Garnish with fresh herbs and serve.

9. Asparagus and Mushroom Tart with Puff Pastry

This elegant tart is easier than it looks. Flaky puff pastry is topped with a creamy cashew base, roasted asparagus, and savory mushrooms. It’s perfect for a light lunch or a side dish.

Recipe Metadata:

Time to Make: 45 minutes
Servings: 6

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1/2 cup raw cashews, soaked in hot water for 1 hour
• 1/4 cup water
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tbsp nutritional yeast
• 1/2 tsp salt
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 bunch asparagus, trimmed
• 1 tbsp fresh thyme leaves
• Black pepper

Recipe Steps:

• Preheat oven to 400°F. Line a baking sheet with parchment.
• On a lightly floured surface, roll puff pastry into a 10×12-inch rectangle. Place on baking sheet. Score a 1-inch border around the edges without cutting through. Prick inside the border with a fork.
• Bake 12-15 minutes until puffed and lightly golden. Press down the center if puffed up.
• Drain cashews and add to blender with water, lemon juice, garlic, nutritional yeast, and salt. Blend until smooth.
• In a skillet, heat olive oil over medium heat. Add mushrooms and cook until browned, about 5-7 minutes.
• Spread cashew cream inside the border of the pastry. Arrange mushrooms and asparagus on top. Sprinkle with thyme and pepper.
• Return to oven and bake 10-12 minutes until asparagus is tender. Serve warm.

10. Coconut Milk Mashed Potatoes

These mashed potatoes are incredibly creamy and rich, thanks to full-fat coconut milk. They’re dairy-free but no one would ever guess it.

Recipe Metadata:

Time to Make: 30 minutes
Servings: 6

Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup full-fat coconut milk
• 2 tbsp vegan butter
• 1 tsp salt
• 1/4 tsp white pepper
• 1 clove roasted garlic, mashed (optional)

Recipe Steps:

• Place potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook 15-20 minutes until fork-tender.
• Drain well and return to the hot pot for 1 minute to steam dry.
• Add coconut milk, vegan butter, salt, pepper, and roasted garlic if using.
• Mash until smooth and creamy. Serve hot.

11. Roasted Beet and Orange Salad

This salad is a showstopper. Sweet roasted beets, juicy orange segments, and peppery arugula come together with a simple citrus dressing. It’s bright, beautiful, and full of flavor.

Recipe Metadata:

Time to Make: 1 hour
Servings: 4

Ingredients:

• 4 medium beets, scrubbed and trimmed
• 2 oranges
• 5 oz baby arugula
• 1/4 red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tbsp olive oil
• 1 tbsp orange juice
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/8 tsp black pepper

Recipe Steps:

• Preheat oven to 400°F. Wrap beets individually in foil and place on a baking sheet. Roast 45-60 minutes until tender. Let cool, then peel and slice into wedges.
• While beets roast, supreme the oranges: cut off peel and pith, then slice between membranes to release segments. Squeeze remaining juice into a bowl.
• In a small bowl, whisk olive oil, orange juice, balsamic vinegar, mustard, salt, and pepper to make dressing.
• Arrange arugula on a platter. Top with roasted beets, orange segments, red onion, and walnuts.
• Drizzle with dressing just before serving.

12. Vegan Quiche with Tofu and Spinach

A classic quiche gets a vegan makeover with a silky tofu filling. It’s packed with spinach and onions, and it holds together beautifully when sliced.

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 8

Ingredients:

• 1 vegan pie crust (store-bought or homemade)
• 1 tbsp olive oil
• 1 leek or onion, thinly sliced
• 2 cloves garlic, minced
• 5 oz fresh spinach
• 1 block (14 oz) firm tofu, pressed
• 1/2 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp turmeric
• 1/4 tsp nutmeg

Recipe Steps:

• Preheat oven to 375°F. Place pie crust in a 9-inch pie dish, crimp edges, and prick bottom with a fork. Bake 10 minutes.
• In a skillet, heat olive oil over medium heat. Add leek and cook 5 minutes until softened. Add garlic and cook 1 minute. Add spinach and cook until wilted. Remove from heat.
• In a blender, combine tofu, plant milk, nutritional yeast, lemon juice, cornstarch, salt, pepper, turmeric, and nutmeg. Blend until completely smooth.
• Spread spinach mixture in the bottom of the pre-baked crust. Pour tofu mixture over top.
• Bake 40-45 minutes until the center is set and the top is lightly golden.
• Let cool 10 minutes before slicing and serving.

13. Honey-Glazed Carrots (Vegan)

This version uses maple syrup instead of honey for a completely plant-based glaze. The carrots turn out tender, shiny, and just sweet enough.

Recipe Metadata:

Time to Make: 20 minutes
Servings: 4

Ingredients:

• 1 lb carrots, peeled and sliced into rounds or sticks
• 2 tbsp vegan butter
• 2 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped

Recipe Steps:

• Place carrots in a large skillet and add just enough water to cover the bottom. Bring to a simmer, cover, and cook 5-7 minutes until just tender.
• Drain any remaining water. Add vegan butter, maple syrup, salt, and pepper to the skillet.
• Cook over medium heat, stirring frequently, until carrots are glazed and coated, about 3-4 minutes.
• Sprinkle with fresh parsley and serve.

14. Vegan Deviled Eggs with Potato Filling

Another take on the classic, these use tiny new potatoes as the base. The filling is creamy, tangy, and gets its eggy flavor from black salt.

Recipe Metadata:

Time to Make: 30 minutes
Servings: 12 potato halves

Ingredients:

• 12 small new or fingerling potatoes
• 1/4 cup vegan mayonnaise
• 1 tsp Dijon mustard
• 1 tsp white vinegar
• 1/4 tsp black salt (kala namak)
• 1/4 tsp turmeric
• Paprika for garnish
• Fresh dill for garnish

Recipe Steps:

• Place potatoes in a pot and cover with water. Bring to a boil and cook 15-20 minutes until tender. Drain and cool.
• Slice potatoes in half. Use a small spoon to scoop out a small well from the center of each half. Reserve the scooped potato.
• In a bowl, mash the reserved potato with vegan mayonnaise, mustard, vinegar, black salt, and turmeric until smooth.
• Spoon or pipe the filling back into the potato wells.
• Sprinkle with paprika and garnish with fresh dill before serving.

15. Vegan Carrot Cake with Cream Cheese Frosting

A rich, spiced carrot cake with a luscious vegan cream cheese frosting. It’s the perfect way to end your Easter meal.

Recipe Metadata:

Time to Make: 1 hour 10 minutes
Servings: 12

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 1/2 cups unsweetened plant milk
• 2/3 cup vegetable oil
• 2 tsp apple cider vinegar
• 1 tbsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup raisins (optional)
• 8 oz vegan cream cheese, softened
• 1/4 cup vegan butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Recipe Steps:

• Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
• In a large bowl, whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk plant milk, oil, vinegar, and vanilla. Pour into dry ingredients and stir until just combined.
• Fold in carrots, walnuts, and raisins if using. Divide batter between pans.
• Bake 25-30 minutes until a toothpick comes out clean. Cool completely.
• For frosting, beat vegan cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
• Frost cooled cake and serve.

16. Roasted Radishes with Lemon and Chives

Roasting radishes mellows their peppery bite and turns them into a tender, sweet side dish. A squeeze of lemon and fresh chives finish them off.

Recipe Metadata:

Time to Make: 25 minutes
Servings: 4

Ingredients:

• 2 bunches radishes, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tbsp fresh chives, chopped

Recipe Steps:

• Preheat oven to 425°F. Toss radishes with olive oil, salt, and pepper on a baking sheet.
• Roast for 15-20 minutes until tender and lightly browned.
• Transfer to a serving bowl. Toss with lemon juice and sprinkle with chives. Serve warm.

17. Creamy Vegan Spinach and Artichoke Dip

This dip is just as rich and creamy as the classic, but completely plant-based. Serve it warm with bread, crackers, or fresh vegetables.

Recipe Metadata:

Time to Make: 30 minutes
Servings: 6

Ingredients:

• 1 cup raw cashews, soaked in hot water for 1 hour
• 3/4 cup unsweetened plant milk
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 clove garlic
• 1 tsp salt
• 1/2 tsp onion powder
• 10 oz frozen spinach, thawed and squeezed dry
• 14 oz canned artichoke hearts, drained and chopped
• 1/2 cup vegan mozzarella shreds (optional)

Recipe Steps:

• Preheat oven to 375°F. Grease a small baking dish.
• Drain cashews and add to a blender with plant milk, nutritional yeast, lemon juice, garlic, salt, and onion powder. Blend until completely smooth.
• In a bowl, combine the cashew mixture, spinach, and artichokes. Stir well.
• Transfer to a baking dish. Top with vegan mozzarella if using.
• Bake 20-25 minutes until hot and bubbly. Serve warm.

18. Spring Vegetable Pasta Salad

This pasta salad is light, fresh, and packed with spring vegetables. A lemony vinaigrette keeps it bright, and it’s delicious at room temperature.

Recipe Metadata:

Time to Make: 25 minutes
Servings: 8

Ingredients:

• 1 lb short pasta (such as fusilli or farfalle)
• 1 cup fresh or frozen peas
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup olive oil
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper

Recipe Steps:

• Cook pasta according to package directions. During the last 2 minutes of cooking, add peas and asparagus to the boiling water. Drain and rinse with cool water.
• In a large bowl, combine pasta, vegetables, cherry tomatoes, parsley, and basil.
• In a small bowl, whisk olive oil, lemon juice, lemon zest, garlic, salt, and pepper.
• Pour dressing over pasta and toss to combine. Serve at room temperature or chilled.

19. Vegan Lemon Blueberry Bread

This loaf is moist, tender, and bursting with blueberries and lemon flavor. It’s perfect for breakfast, dessert, or an afternoon snack.

Recipe Metadata:

Time to Make: 1 hour 10 minutes
Servings: 1 loaf (10 slices)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 2 tbsp lemon zest
• 1/2 cup unsweetened plant milk
• 1/3 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 2 tbsp lemon juice
• 1 tsp vanilla
• 1 cup fresh or frozen blueberries
• 1/4 cup powdered sugar
• 1-2 tbsp lemon juice (for glaze)

Recipe Steps:

• Preheat oven to 350°F. Grease a 9×5 loaf pan.
• In a bowl, whisk flour, baking powder, baking soda, and salt.
• In another bowl, rub sugar and lemon zest together with your fingers. Whisk in plant milk, oil, applesauce, lemon juice, and vanilla.
• Pour wet ingredients into dry and stir until just combined. Gently fold in blueberries.
• Pour batter into pan. Bake 50-55 minutes until a toothpick comes out clean. Cool 10 minutes.
• Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled loaf.