18 Vegan Easter Recipes for the Holiday Table

Easter is a time for gathering, celebrating, and sharing a beautiful meal with the people you love. And if you’re hosting a vegan Easter—or want to add more plant-based dishes to your table—you might be wondering how to recreate that classic holiday magic without the meat and dairy.

Here’s the good news: it’s easier than you think. Traditional Easter meals can absolutely be made vegan, and they can be just as hearty, festive, and delicious as anything you grew up with. From show-stopping mains like vegan wellington to creamy, dairy-free desserts, the possibilities are endless.

I’ve put together 18 of the best vegan Easter recipes to help you build a menu that will impress everyone at the table—vegans and non-vegans alike. We offer a wide selection, from brunch and appetizers to main courses, sides, and decadent desserts. Let’s make this Easter the most delicious one yet.

Easter Brunch & Breakfast

1. Fluffy Vegan Pancakes

You don’t need eggs or dairy to make the fluffiest pancakes of your life. These 100% whole wheat pancakes are light, airy, and absolutely perfect for a special Easter morning breakfast. Top them with fresh berries and maple syrup for a classic treat .

Recipe Metadata:

Time to Make: 20 minutes
Servings: 4-6

Ingredients:

• 1 1/2 cups whole wheat flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups plant-based milk
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract

Recipe Steps:

• In a large bowl, whisk together the flour, sugar, baking powder, and salt.
• In a separate bowl, combine the plant-based milk, melted coconut oil, and vanilla.
• Pour the wet ingredients into the dry and stir until just combined. A few lumps are okay.
• Heat a lightly oiled griddle or non-stick pan over medium heat.
• Pour 1/4 cup of batter onto the griddle for each pancake.
• Cook until bubbles form on the surface and the edges look dry, then flip and cook until golden brown.

2. Strawberry Rhubarb Baked Oats

This spring-inspired baked oatmeal is perfect for meal prep and feeding a crowd. It’s gluten-free, has no added sugar, and is packed with the bright, tangy flavors of strawberry and rhubarb. You can prep it the night before and just pop it in the oven in the morning.

Recipe Metadata:

Time to Make: 45 minutes
Servings: 6-8

Ingredients:

• 2 cups rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 cups plant-based milk
• 1/3 cup maple syrup
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water
• 1 teaspoon vanilla
• 1 cup chopped rhubarb
• 1 cup chopped strawberries

Recipe Steps:

• Preheat oven to 375°F and grease an 8×8 baking dish.
• In a large bowl, mix the oats, baking powder, cinnamon, and salt.
• In a separate bowl, whisk the plant milk, maple syrup, flax mixture, and vanilla.
• Pour the wet ingredients into the dry and stir to combine.
• Fold in the rhubarb and strawberries.
• Pour into the prepared dish and bake for 35-40 minutes until set and golden.

3. Vegan Braided Easter Sweet Bread

This beautiful braided bread is a stunning centerpiece for any Easter brunch table. Made egg and dairy-free with pumpkin puree and plant-based milk, it’s soft, fluffy, and lightly sweet. It’s perfect for slicing and serving with jam or vegan butter .

Recipe Metadata:

Time to Make: 2 hours 30 minutes (includes rising)
Servings: 8-10

Ingredients:

• 3 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 1/2 cup pumpkin puree
• 1/2 cup warm plant-based milk
• 1/4 cup melted vegan butter
• 1 teaspoon vanilla

Recipe Steps:

• In a large bowl, combine flour, sugar, yeast, and salt.
• Add pumpkin puree, warm milk, melted butter, and vanilla. Mix until a dough forms.
• Knead for 8-10 minutes until smooth and elastic.
• Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
• Divide the dough into three equal pieces and roll each into a rope.
• Braid the ropes together and place on a lined baking sheet.
• Cover and let rise for another 30-45 minutes.
• Preheat oven to 350°F and bake for 25-30 minutes until golden brown.

4. Vegan Chocolate Cinnamon Rolls

These are the ultimate indulgent Easter morning treat. Soft, fluffy cinnamon rolls are filled with chocolate chunks and topped with a simple glaze. They’re surprisingly healthy for a treat, but no one will guess .

Recipe Metadata:

Time to Make: 2 hours (includes rising)
Servings: 9 rolls

Ingredients:

• 3/4 cup warm plant-based milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup sugar
• 2 1/2 cups all-purpose flour
• 1/4 cup melted vegan butter
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• For filling: 1/4 cup brown sugar, 1 tablespoon cinnamon, 1/2 cup chocolate chunks
• For glaze: 1/2 cup powdered sugar, 1-2 tablespoons plant milk

Recipe Steps:

• In a bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes until foamy.
• Add flour, melted butter, vanilla, and salt. Mix until a dough forms.
• Knead for 5-7 minutes, then cover and let rise for 1 hour.
• Roll dough into a rectangle, brush with softened butter, and sprinkle with brown sugar, cinnamon, and chocolate chunks.
• Roll up tightly and slice into 9 rolls. Place in a greased pan.
• Cover and let rise for 30 minutes.
• Preheat oven to 350°F and bake for 20-25 minutes.
• Whisk glaze ingredients and drizzle over warm rolls.

Appetizers & Starters

5. Beet Hummus

This vibrant pink hummus is as beautiful as it is delicious. The earthy sweetness of roasted beets pairs perfectly with creamy chickpeas and tahini. It’s a guaranteed crowd-pleaser and can be made days in advance .

Recipe Metadata:

Time to Make: 15 minutes
Servings: 8

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 medium cooked beet (roasted or boiled), peeled and chopped
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 cloves garlic
• 1/2 teaspoon salt
• 2-4 tablespoons water

Recipe Steps:

• Combine all ingredients in a food processor.
• Blend until smooth, adding water a tablespoon at a time until you reach your desired consistency.
• Taste and adjust seasoning as needed.
• Serve with pita bread, fresh vegetables, or my flax quinoa crackers.

6. Zucchini Corn Fritters

Crispy on the outside and soft on the inside, these baked zucchini corn fritters are a delicious way to start your Easter meal. They’re gluten-free, made with just five base ingredients, and a great way to get kids to eat their veggies .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 4-6

Ingredients:

• 2 cups grated zucchini
• 1 cup corn kernels
• 1/2 cup chickpea flour
• 1/4 cup chopped fresh herbs (dill or parsley)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Oil for cooking

Recipe Steps:

• Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
• In a bowl, combine zucchini, corn, chickpea flour, herbs, salt, and pepper.
• Form into small patties.
• Heat oil in a skillet over medium heat.
• Cook fritters for 3-4 minutes per side until golden and crispy.
• Drain on paper towels and serve warm.

7. Carrot Lox on Bagels

Just because you’re vegan doesn’t mean you have to miss out on the classic bagel and lox experience. Thinly sliced, marinated carrots are transformed into smoky, briny “lox” that’s absolutely incredible piled high on a bagel with vegan cream cheese, capers, and red onion .

Recipe Metadata:

Time to Make: 1 hour (plus marinating)
Servings: 4

Ingredients:

• 3 large carrots
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon liquid smoke
• 1 tablespoon maple syrup
• 1 teaspoon dill
• Bagels, vegan cream cheese, capers, red onion for serving

Recipe Steps:

• Peel the carrots and use a vegetable peeler to slice them into long, thin strips.
• In a container, whisk together water, soy sauce, rice vinegar, liquid smoke, maple syrup, and dill.
• Add the carrot strips and ensure they’re fully submerged.
• Marinate in the refrigerator for at least 24 hours, up to 48 hours.
• To serve, toast bagels, spread with vegan cream cheese, and pile on the carrot lox. Top with capers, red onion, and fresh dill.

Main Courses

8. Vegan Lasagna with Tofu Ricotta

This hearty, satisfying lasagna is proof that vegan food can be just as comforting as the traditional version. Layered with rich tomato sauce, spinach, and a creamy tofu ricotta, it’s a show-stopping main course for your Easter dinner .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 8-10

Ingredients:

• 1 box lasagna noodles
• 2 cups marinara sauce
• For tofu ricotta: 1 block firm tofu, 1/4 cup nutritional yeast, 2 tablespoons lemon juice, 2 cloves garlic, 1 teaspoon salt
• 2 cups spinach
• 1 cup shredded vegan mozzarella

Recipe Steps:

• Preheat oven to 375°F.
• Make the ricotta by crumbling tofu in a food processor with nutritional yeast, lemon juice, garlic, and salt. Pulse until combined but still slightly textured.
• Spread a thin layer of sauce in a 9×13 baking dish.
• Layer noodles, ricotta, spinach, sauce, and vegan mozzarella. Repeat layers.
• Finish with a final layer of noodles, sauce, and vegan mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove foil and bake for another 10-15 minutes until bubbly and golden.
• Let rest for 15 minutes before serving.

9. Maple-Glazed Tofu Ham

Who needs a traditional ham when you can have this incredible sweet and smoky glazed tofu? The flavors of maple, orange, and cloves transform simple tofu into a stunning centerpiece that will have everyone asking for the recipe .

Recipe Metadata:

Time to Make: 1 hour 30 minutes
Servings: 6-8

Ingredients:

• 2 blocks extra-firm tofu, pressed
• 1/2 cup maple syrup
• 1/4 cup soy sauce
• 2 tablespoons orange juice
• 1 tablespoon liquid smoke
• 2 cloves garlic, minced
• 1/2 teaspoon ground cloves
• 1/2 teaspoon black pepper

Recipe Steps:

• Preheat oven to 375°F.
• In a small bowl, whisk together maple syrup, soy sauce, orange juice, liquid smoke, garlic, cloves, and pepper.
• Slice each block of tofu in half horizontally to create two thinner slabs.
• Place tofu in a baking dish and pour the marinade over. Let marinate for at least 30 minutes.
• Bake for 30 minutes, basting halfway through.
• Increase heat to 400°F and bake for another 10-15 minutes until caramelized.
• Slice and serve with extra glaze.

10. Vegan Chickpea Dumplings in Curried Tomato Sauce

This Indian-inspired dish is packed with flavor and texture. Soft, savory chickpea dumplings are simmered in a rich, spiced tomato sauce. Serve over brown rice for a comforting and unique Easter main .

Recipe Metadata:

Time to Make: 1 hour
Servings: 4-6

Ingredients:

• For dumplings: 1 can chickpeas, mashed; 1/2 cup chickpea flour; 1 teaspoon cumin; 1/2 teaspoon salt
• For sauce: 1 onion, diced; 3 cloves garlic; 1 tablespoon ginger; 1 can crushed tomatoes; 1 can coconut milk; 2 tablespoons curry powder

Recipe Steps:

• Make dumplings by combining mashed chickpeas, chickpea flour, cumin, and salt. Form into small balls.
• In a large pot, sauté onion, garlic, and ginger until soft.
• Add curry powder and cook for 1 minute.
• Add crushed tomatoes and coconut milk. Simmer for 10 minutes.
• Gently drop dumplings into the sauce.
• Cover and simmer for 20-25 minutes until dumplings are cooked through.
• Serve over rice.

11. Creamy Cashew and Asparagus Risotto

This rich, velvety risotto is a celebration of spring. Fresh asparagus and a creamy cashew-based sauce create a dairy-free dish that’s every bit as indulgent as the original. It’s elegant enough for a holiday table .

Recipe Metadata:

Time to Make: 45 minutes
Servings: 4

Ingredients:

• 1 cup raw cashews, soaked
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 lb asparagus, trimmed and cut into pieces
• 1/2 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste

Recipe Steps:

• Drain soaked cashews and blend with 1 cup vegetable broth until completely smooth. Set aside.
• In a large pot, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
• Add rice and toast for 2 minutes.
• Pour in wine and stir until absorbed.
• Add broth 1/2 cup at a time, stirring frequently and waiting until absorbed before adding more. Continue for 20-25 minutes.
• After the final addition of broth, stir in asparagus and cook for 4-5 minutes.
• Remove from heat and stir in cashew cream, nutritional yeast, and lemon juice.
• Cover and let rest for 5 minutes before serving.

Side Dishes

12. Maple-Garlic Roasted Carrot and Lentil Salad

This colorful salad is packed with flavor and texture. Sweet, caramelized roasted carrots are tossed with earthy lentils, fresh parsley, and a bright lemon dressing. It’s perfect for Easter and can be served warm or at room temperature .

Recipe Metadata:

Time to Make: 50 minutes
Servings: 4

Ingredients:

• 1 pound carrots, peeled and cut into rounds
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1 cup cooked brown lentils
• 1/4 cup fresh parsley, chopped
• 2 tablespoons lemon juice

Recipe Steps:

• Preheat oven to 425°F and line a baking sheet with parchment.
• Toss carrots with olive oil, maple syrup, garlic, and salt.
• Spread in a single layer and roast for 30-35 minutes, stirring halfway, until tender and caramelized.
• In a bowl, combine cooked lentils, parsley, and lemon juice.
• Let carrots cool for 5 minutes, then add to the lentil mixture and toss gently.
• Serve warm or at room temperature.

13. Herbed Cauliflower and Chickpea Casserole

This hearty, one-pan casserole is pure comfort food. Tender cauliflower and creamy chickpeas are baked in a rich, herbed tomato sauce and topped with vegan Parmesan. It’s satisfying enough to be a main, but also makes a wonderful side dish .

Recipe Metadata:

Time to Make: 1 hour
Servings: 6

Ingredients:

• 1 head cauliflower, cut into florets
• 2 cans chickpeas, drained and rinsed
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 cup shredded vegan Parmesan

Recipe Steps:

• Preheat oven to 375°F.
• In an oven-safe skillet, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
• Add cauliflower, chickpeas, broth, tomatoes, thyme, rosemary, and salt. Stir to combine.
• Bring to a simmer, then cover and transfer to the oven.
• Bake for 30 minutes until cauliflower is tender.
• Remove cover, sprinkle with vegan Parmesan, and bake for another 10-15 minutes until golden.
• Let cool for 5 minutes before serving.

14. Creamy Vegan Mashed Potatoes

No holiday meal is complete without a big bowl of creamy mashed potatoes. This version uses plant-based milk and butter to achieve the same rich, smooth texture you crave. The secret is warming the milk before adding it .

Recipe Metadata:

Time to Make: 30 minutes
Servings: 6-8

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup vegan butter
• 3/4 cup unsweetened plant-based milk, warmed
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 2 cloves roasted garlic, mashed (optional)

Recipe Steps:

• Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
• Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.
• Drain well and return potatoes to the hot pot for 1 minute to steam dry.
• Add vegan butter and mash until mostly smooth.
• Gradually pour in warm milk, mashing until you reach your desired consistency.
• Stir in salt, pepper, and roasted garlic if using.
• Serve hot, topped with additional butter and fresh chives.

15. Roasted Tri-Color Carrots with Herbs

This is one of those sides that’s as beautiful as it is delicious. Rainbow carrots are roasted until tender and caramelized, then tossed with fresh herbs. It’s simple, elegant, and the perfect pop of color on your Easter table .

Recipe Metadata:

Time to Make: 35 minutes
Servings: 6

Ingredients:

• 2 bunches tri-color carrots, tops trimmed, scrubbed (peeling optional)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh thyme leaves
• 1 tablespoon fresh parsley, chopped

Recipe Steps:

• Preheat oven to 400°F.
• If carrots are thick, halve them lengthwise so they’re roughly the same size.
• On a large baking sheet, toss carrots with olive oil, salt, and pepper.
• Roast for 20-30 minutes, flipping halfway, until tender and caramelized.
• Transfer to a serving platter and sprinkle with fresh thyme and parsley.

Desserts

16. Vegan Carrot Cake with Cream Cheese Frosting

A classic Easter dessert, made vegan. This moist, spiced carrot cake is packed with grated carrots and walnuts, then topped with a tangy vegan cream cheese frosting. No one will believe it’s dairy-free .

Recipe Metadata:

Time to Make: 1 hour 15 minutes
Servings: 10-12

Ingredients:

• For cake: 2 cups flour, 1 1/2 cups sugar, 2 teaspoons baking soda, 2 teaspoons cinnamon, 1/2 teaspoon salt, 1 cup vegetable oil, 1 cup plant-based milk, 2 teaspoons vanilla, 2 cups grated carrots, 1/2 cup chopped walnuts
• For frosting: 8 oz vegan cream cheese, 1/4 cup vegan butter, 2 cups powdered sugar, 1 teaspoon vanilla

Recipe Steps:

• Preheat oven to 350°F. Grease two 9-inch cake pans.
• In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
• Add oil, plant milk, and vanilla. Mix until combined.
• Fold in grated carrots and walnuts.
• Divide batter between pans and bake for 25-30 minutes.
• Cool completely before frosting.
• For frosting, beat vegan cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
• Frost cooled cake and garnish with additional walnuts.

17. Vegan Neapolitan Pastiera

This traditional Italian Easter tart is made with a creamy filling of cooked wheat, citrus, and orange blossom water. This vegan version captures all the authentic flavor using plant-based ingredients. It’s a truly special dessert .

Recipe Metadata:

Time to Make: 1 hour 30 minutes (plus cooling)
Servings: 8-10

Ingredients:

• For pastry: 250g flour, 100g sugar, 70g vegetable oil, 60g water, pinch salt
• For filling: 400g cooked wheat, 900ml soy milk (divided), zest of 1 lemon, 300g sugar, 100g cornstarch, 1 vial orange blossom water

Recipe Steps:

• Make pastry by combining flour, sugar, salt, oil, and water. Form a dough and refrigerate for 30 minutes.
• In a saucepan, combine cooked wheat, 400ml soy milk, and lemon zest. Cook until creamy. Set aside to cool.
• In another saucepan, whisk remaining 500ml soy milk with sugar and cornstarch. Cook over medium heat, whisking constantly, until thick. Cool completely.
• Once both mixtures are cool, combine them and add orange blossom water.
• Preheat oven to 350°F. Roll out 2/3 of pastry and press into a tart pan.
• Pour in filling. Roll remaining pastry into strips and create a lattice top.
• Bake for 30 minutes until golden.
• Cool completely before dusting with powdered sugar.

18. Gluten-Free Strawberry Rhubarb Crisp

This simple, rustic dessert is the perfect way to end a spring meal. Sweet strawberries and tart rhubarb are baked under a buttery, gluten-free oat topping. Serve it warm with a scoop of vegan vanilla ice cream .

Recipe Metadata:

Time to Make: 55 minutes
Servings: 8

Ingredients:

• For filling: 4 cups chopped rhubarb, 2 cups sliced strawberries, 1/2 cup sugar, 2 tablespoons cornstarch, 1 teaspoon vanilla
• For topping: 1 cup rolled oats, 1/2 cup almond flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, 1/3 cup melted coconut oil

Recipe Steps:

• Preheat oven to 375°F.
• In a large bowl, combine rhubarb, strawberries, sugar, cornstarch, and vanilla. Toss to coat.
• Pour filling into a 9×9 baking dish.
• In a separate bowl, combine oats, almond flour, brown sugar, cinnamon, and salt. Pour in melted coconut oil and mix until crumbly.
• Sprinkle topping evenly over the fruit.
• Bake for 40-45 minutes until the fruit is bubbly and the topping is golden brown.
• Let cool for 10 minutes before serving.