Make Easter even more fun with these fantastic plant-based recipes for breakfast, lunch/dinner and dessert. They are guaranteed to please all eaters, kids and adults, and they are extraordinarily easy to put together — no need to crack open any eggs!
Easter Breakfast & Brunch Recipes
These vegan lemon pancakes are so intensely lemony with a hint of sweet vanilla. They taste like lemon cake and are a certain everyone-pleaser.
This Cheesy Vegan Breakfast Casserole is studded with crunchy golden potatoes and chewy vegan sausage, all in a creamy, cheesy cashew sauce.
These moist and fluffy vegan carrot muffins are the perfect breakfast treat. They are scented with cardamom and nutmeg and you can even make them wholegrain!
Inspired by the cardamom-scented rice pudding Gajar ka Halwa, this Cardamom Almond Breakfast Pudding is sweetened with dates and healthy to boot. It’s like eating dessert for breakfast!
Make this delicious vegan zucchini breakfast strata with mashed potatoes and basil lemon cream for breakfast or brunch. It has layers of zucchini and mashed potatoes layered with creamy basil vegan cream.
These Vegan Orange Rolls are fluffy and soft and bursting with the fresh flavor of oranges. The sticky filling — and glaze — are made with orange marmalade.
A stack of these vegan carrot cake pancakes is the perfect, nutritious and delicious vegan breakfast! You can make them with whole wheat flour and the carrots make them an even more guiltless treat.
Easter Lunch Recipes
This vegan asparagus and potato tart has got something for everyone. A creamy filling of mashed potatoes, leeks and vegan meat crumbles is topped with succulent asparagus spears and wrapped in filo pastry.
This simple, four-ingredient dish of roasted carrots flavored with the lemony middle eastern spice mix, za’atar, is a terrific side to serve with almost any meal, and it couldn’t be simpler to make.
A one-pot vegan Tater Tot Casserole with a creamy, savory filling of veggies and vegan sausage covered by a golden, crispy layer of tater tots. A fun and easy recipe that kids will love!
A simple vegan Leek and Spinach Frittata with fresh leeks and spinach wrapped in a savory, creamy, herby custard of tofu and vegan cheese.
A creamy velvety Vegan Asparagus Risotto with hints of lemon zest and rosemary. It’s the perfect lunch recipe for any time of year, but it is especially delicious in spring when asparagus is at its best.
A simple but spectacular recipe for Garlicky Roasted Asparagus and Potatoes. The potatoes are crunchy on the outside and melt in your mouth, and the asparagus roasts up juicy and crispy and perfectly al dente.
This elegant Vegan Leek Quiche has a creamy, silky filling of tofu, cashews, and leeks, and a delicate whole wheat and olive oil crust that melts in your mouth.
Vegan Easter Dessert Recipes
These cute little Vegan Carrot Cupcakes with vegan Cream Cheese Frosting are light, moist and fluffy. They are studded with raisins and nuts and deliciously spiced with fresh ginger and cinnamon.
This easy vegan lemon cake is beyond delicious, but the icing on the cake, literally, is a glossy, glassy, gorgeous vegan lemon curd that tastes as heavenly as it looks.
This vegan Rhubarb Ginger Upside Down Cake will tickle your tastebuds — and your appetite for dessert — with the tangy-sweet rhubarb and spicy-sweet candied ginger.
With a delicious, moist crumb and a creamy, velvety vegan cream cheese frosting, this is truly the best vegan carrot cake recipe you will make and eat. Walnuts add wonderful crunch in every bite.
This one-bowl vegan banana cake has it all: it is low in fat, you can make it whole wheat, and it has the goodness of five bananas packed into it.
This vegan Lemon Pound Cake is intensely lemony and buttery and it has a soft, dense, velvety crumb. On top goes a fantastic and easy lemon glaze that’ll leave you licking your fingers!
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