58 vegan recipes for Easter

Breakfast potatoes are so convenient, thanks to the air fryer.

Dotted with bell peppers and onions, they go well with any breakfast main course.

This colorful tofu scramble is packed with kale, peppers, and onions.

Finish with sliced avocado, and a few dashes of hot sauce.

Chickpea scrambles are a fun, soy-free alternative to tofu scrambles.

The recipe is made with pantry staples, which is super convenient.

Plus, it takes only 15 minutes to make!

Sweet potato black bean hash has a delicious mix of sweet, spicy, crispy, and soft.

It’s finished with a drizzling of chipotle cashew crema.

Serve with fried tortilla wedges to scoop up every last bite.

When apple cinnamon pancakes are on the menu, you know it’s going to be a good Sunday!

They’re dotted with diced apples, maple syrup, and a sprinkling of cinnamon.

You’ve got to love the crispy crunch of a toasted breakfast sandwich.

It’s filled with seitan bacon, eggy tofu, and non-dairy cheese.

You get smoky, salty, and melty in every bite.

Vegan egg in a hole is so playful & fun.

Plus, it’s remarkably easy to make!

There’s something for every palate – lightly sweetened strawberry cashew milk for kids and something stiffer for the adults.

Serve these hearty brunch dishes with any of these delicious drinks.

Creamy strawberry milk makes you feel like you’re a kid all over again!

With a base of raw cashews & real strawberries, every sip pops with flavor.

Rooibos iced tea is similar to an Arnold Palmer.

But instead of lemonade, it’s made with fresh peach juice.

So refreshing!

Looking for something thirst quenching & light?

Make a glass of cucumber, bell pepper, tomato juice.

This delicious blend is packed with antioxidants.

Vegan Bloody Mary is a brunch classic!

This full-bodied cocktail is perfect for those who prefer their drinks on the savory side.

The orange creamsicle is all grown up with this cocktail.

It’s sweet, creamy, and beautifully balanced.

You’ve got to love the vibrant color of a rainbow fruit and veggie platter.

It takes something easy and makes it a centerpiece.

With a sea of pinks, blues, oranges, and reds, it will add a burst of color to any gathering.

Warmed Castelevetrano olives are always a crowd pleaser.

The olives are sautéed in garlic, fresh thyme, and lemon zest.

It feels fancy & exciting, but is almost effortless to make.

Add creamy jalapeño cashew cheese spread to your vegan cheeseboard.

This tangy spread is delicious on crackers or used as a sandwich spread.

This low fuss hummus crostini recipe includes grilled artichoke hearts and marinated cashews.

Make your own hummus. Or save time by using store-bought.

With warmer temperatures on the horizon, cold salads are all the more appealing.

Enjoy them as a side dish or lighter main course.

This summery spinach salad with strawberries includes vegan feta cheese, spring onions, celery, and pistachios.

Finish it with a drizzle of balsamic vinaigrette.

This Mediterrean-style Israeli couscous salad is packed with cherry tomatoes, artichoke hearts, olives, and fresh basil.

Plus, you’ll love the texture of plump pearl couscous.

Vegan pasta salad feels so nostalgic and familiar.

It is loaded with cucumbers, bell peppers, radishes, and carrots in a creamy mayo base.

Use bagged shredded cabbage to make this easy vegan coleslaw in a flash!

It’s tossed in a tangy mayo base.

If you love pickles, you’re going to go wild for this vegan potato salad.

It has tanginess and crunch that you’ll crave.

This potluck classic is a hit at every warm weather get-together.

If you like some plant protein in your salads, you need to try this marinated lentil salad.

This vibrant dish includes sun-dried tomatoes, green onions, and a red wine vinaigrette with Dijon mustard.

This colorful bowtie pasta salad is filled with artichoke hearts, olives, and roasted chickpeas for satiety.

It’s tossed in a flavorful vinaigrette.

Roasted asparagus with chickpeas and spinach is a dish that celebrates the best of spring.

Serve it over vegan grits, rice, or potatoes.

Fire up the grill for these grilled vegetable skewers.

They’re layered with fire-licked zucchini, bell peppers, mushrooms, and tomatoes.

Air fryer asparagus is wonderfully tender with crispy tips.

Plus, it comes together in just minutes in the air fryer.

Delicious on its own or smothered in vegan hollandaise sauce.

Air fryer baby potatoes are so simple and delicious.

You get all of the potato-y goodness of a baked potato in a fraction of the time.

Thanks to their small size & the air fryer, they’re ready in about 15 minutes.

Savory French lentils with caramelized onions have a delicious balance of sweet and salty. Plus, crunch by way of pistachios.

It goes beautifully with sautéed kale.

Sautéed kale with garlic is a terrific way to get in those dark leafy greens.

Finish with a squeeze of lemon for brightness.

Roasted cabbage is so easy to make in the oven.

Once roasted, it becomes buttery soft and crispy around the edges.

Red wine mushrooms are filled to the gills with umami flavor.

So garlicky & succulent, enjoy them as a side dish. Or add them on top of vegan garlic butter noodles.

Roasted cauliflower has a lovely toasty flavor from cooking in the air fryer or oven.

Finish with a squeeze of lemon, pinch of salt, and sumac.

These main courses are celebratory and delicious.

Perfect for a vegan Easter dinner menu.

It’s hard to believe that seitan piccata can be made in just 25 minutes.

It feels so elegant in a silky white wine and lemon sauce with capers.

Serve it with mashed potatoes and sautéed kale to soak up every last drop.

Flaky vegan crab cakes are made with a mixture of chickpeas and artichoke hearts. Then they’re coated in panko breadcrumbs and fried.

Enjoy them with a dollop of tangy lemon dill aioli.

Grilled Portobello mushrooms are marinated in a red wine vinaigrette.

Then they’re cooked on the grill until they achieve dark grill marks.

So succulent!

This enticing Mediterranean pasta features roasted tomatoes, olive tapenade, vegan feta cheese, and fresh basil.

It’s tossed in a garlic olive oil sauce.

Vegan fried chicken drumsticks know how to bring the fun.

These seitan skewers even have crispy “skin” underneath the breading.

It’s a hearty main course that’s sure to impress and delight.

Roasted cauliflower steaks get to take the center stage in this main course.

Swiped with garlicky cilantro chimichurri sauce, it’s a vegetable-forward dish that really shines.

For another take on vegan cauliflower steaks, serve them with lentils and romesco sauce.

The sauce is made with roasted bell peppers, tomatoes, breadcrumbs, and almonds.

Vegan pesto pasta is made with fresh basil, garlic, and pumpkin seeds.

It’s topped with artichoke hearts and roasted chickpeas.

It’s a dish with no shortage of spring flavor.

Air fryer stuffed peppers are their own edible serving bowl.

They’re filled with Beyond Meat sausage, marinara, rice, onions, garlic, and Italian spices.

Ready in a half an hour!

Creamy vegan risotto is made with a base of cashew cream, mushrooms, and sausage.

It’s endlessly luxurious – bite after bite.

Vegan arancini is made with leftover risotto that’s formed into balls, rolled in panko breadcrumbs, and baked or air fried.

With a crisp exterior and warm melty inside, they’re so dreamy.

Baked tofu does a wonderful job of absorbing the flavors of lemon and rosemary.

It’s so low fuss, but completely delicious.

Vegan wild rice soup is packed with seitan chicken, carrots, celery, onions, kale, and garlic in a creamy cashew base.

You get the flavors of rosemary, thyme, and herbs de Provence in every luscious bite.