Home Nutrition 30 BEST Plant-Based Easter Recipes

30 BEST Plant-Based Easter Recipes

by Insuredwell
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Easter is one of my favorite holidays—a time for pretty, springtime, sun-dappled brunches and luncheons, and the appearance of wildflowers, rolling green pastures, and birds building their nests. As friends and families gather in their Sunday best to enjoy garden festivities, it’s also a time to celebrate fresh, seasonal, open air menus filled with whole plant foods, from roots like carrots and radishes to tender greens, asparagus and citrus. It’s also a time to honor some cherished foods honoring this holiday, such as Hot Cross Buns and “Egg” Dishes (made plant-based with creativity). That’s why I gathered this amazing collection of 30 Best Plant-Based Vegan Easter Recipes from my kitchen, as well as from some of my favorite bloggers, in all categories, including breakfast goods, appetizers, soups, entrees, side dishes, and desserts. Each recipe is perfect for your Easter holiday menu, featuring plant-based alternatives for traditional favorites to make your spring menu shine.

Eat and Live the Goodness,

Sharon

30 BEST Plant-Based Easter Recipes

Breakfast & Baked Goods

Carrot Cake Waffles, Rebecca Pytell, Strength & Sunshine (shown above)
Cinnamon Bunny Biscuits, Alisa Marie Fleming, Go Diary-Free

“Egg” Breakfast Cups, Amy Reese, Bear Plate (shown above)
Hot Cross Bun Loaf, Rhian Williams, Rhian’s Recipes

Strawberry Banana Coconut Baked Oatmeal, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)

Appetizers & Soups

Carrot Ginger Soup, Julie Kay Andrews, RDN, The Gourmet RD
Deviled-“Egg” Crostini, Julianne Lynch, No Sweat Vegan 
Turkish Red Lentil and Bulgur Kofte, Sandhya Ramakrishnan, My Cooking Journey

Salads

Grapefruit and Avocado Salad with Lemon Cumin Vinaigrette, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above )
Pea Tendril Salad with Lemon Vinaigrette, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian

Entrees

All Vegetable Shephard’s Pie, Gabriela Herrera, Conflicted Vegan (shown above)
Cheesy Cauliflower Casserole, Melissa Huggins, Huggs 

Creamy Roasted Tomato Garlic Pasta, Emily Miller, Resplendent Kitchen (shown above)

Lentil Loaf, Rachel Lessenden, Healthy My Lifestyle (shown above)

Mushroom Spinach Tofu Pie, Sharon Palmer, MSFS, RDN, The Plant-Powered Dietitian (shown above)
Seitan “Ham” Roast with Maple Pineapple Glaze, Nicole Stevens, MSc, RD, Lettuce Veg Out

Side Dishes

Best Roasted Carrots, Holly Bertone, Pink Fortitude (shown above)
Dairy Free Scalloped Potatoes, Jennifer Bell, A Sweet Alternative
Green Beans with Almonds and Olives, Carla Cardello, Homemade in the Kitchen

Mashed Potatoes with Yogurt, Lori Rasmussen, My Quiet Kitchen (shown above)
Roasted Asparagus with “Egg” Free Hollandaise Sauce, Laura Yautz, Being Nutritious

Roasted Cauliflower with Garlic and Paprika, Katherine Hackworthy, Veggie Desserts (shown above)
Rosemary Dijon Roasted Vegetables, Andrea Mathis MA, RDN, LD, Beautiful Eats & Things
Sauteed Swiss Chard, Italian Style, Maria Vannelli, She Loves Biscotti

Potato Salad Recipe with Fresh Dill, Lizzie Streit, MS, RDN, It’s a Veg World After All (shown above)

Fruits & Deserts

Carrot Cake with Lemon Glaze, Sarah De la Cruz, Fried Dandelions

Chocolate Peanut Butter Easter Nest Cookies, Laura Sandford, Joy Food Sunshine (shown above)
Dark Chocolate Easter “Eggs”, Stacey Gero, Stacey Homemaker
Easter “Egg” Cupcakes, Rebecca Pytell, Strength & Sunshine

Easy Mixed Berry Crumble Pie, Trish Cowper, The In Fine Balance Food Blog

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