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    Home » Holidays

    58 vegan recipes for Easter

    Updated: May 10, 2025 · Published: Apr 7, 2022 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

    Text overlay: 58 vegan recipes for Easter. Collage with peppers, asparagus, strawberry salad, and vegan eggs Benedict.

    Plan your perfect holiday menu with these vegan recipes for Easter. There’s everything you need from morning brunch (with cocktails!) to a full sit-down dinner.

    Your friends and family are going to love it!

    Text overlay: 58 vegan recipes for Easter. Collage with peppers, asparagus, strawberry salad, and vegan eggs Benedict.

    For many of us, Easter is the unofficial start of spring.

    With bunnies, baskets, and brunch, it kicks off the season of warm weather get-togethers.

    Plus, spring means all kinds of delicious seasonal produce like asparagus, snap peas, and carrots.

    What better excuse to get together with the whole family and celebrate over a delicious meal?

    Whether your Easter plans involve a casual brunch or a full sit-down dinner, I have loads of vegan recipes for Easter.

    They’ll take you through breakfast, appetizers, salads, sides, and all the way to dinner.

    In this post:

    Jump to:
    • Easter Brunch
    • Brunch beverages
    • Spring appetizers
    • Warm weather salads
    • Vegetable-forward side dishes
    • Holiday-worthy main courses

    Easter Brunch

    Easter brunch is popular for a reason. Everyone loves a decadent breakfast.

    Plus, when you make it at home, there’s no waiting in line before you can sit down and dine.

    Vegan eggs Benedict

    Vegan eggs benedict topped with cashew hollandaise.
    Make this recipe

    Vegan eggs Benedict is a flavorful & substantive brunch dish.

    An English muffin is topped with seitan ham, eggy tofu, and spinach. Then it’s bathed in cashew hollandaise sauce.

    Pure decadence in every bite!

    Vegan shakshuka

    Cast iron skillet with rounds of tofu, spinach, and vegan feta.
    Make this recipe

    Vegan shakshuka (also known as eggs in purgatory) is so hearty & comforting.

    Eggy tofu swims in a tomato and bell pepper sauce. Then it’s finished with a sprinkling of baby spinach and vegan feta cheese.

    Serve with toast to scoop it all up!

    Vegan French toast

    Plate with French toast and strawberries.
    Make this recipe

    Do you love a breakfast that’s on the sweet side?

    Make vegan French toast!

    It’s made by dipping bread into homemade vegan eggnog, seasoned with vanilla and cinnamon.

    Then it’s topped with powdered sugar, strawberries, and maple syrup.

    Vegan frittata

    Slice of crustless quiche on plate by yellow napkin.
    Make this recipe

    Vegan frittata is a great brunch option for groups.

    It has a tofu and cashew base. Then it’s filled with onions, kale, bell peppers, and veggie sausage.

    Enjoy it as-is. Or tweak it with your preferred fillings.

    Air fryer breakfast potatoes

    Potato hash in blue bowl on table.
    Make this recipe

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

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

    Tofu scramble

    Mug of coffee, toast, sausage, and tofu scramble topped with avocado.
    Make this recipe

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

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

    Chickpea scramble

    Sliced avocado on plate with chickpea scramble and hashbrowns.
    Make this recipe

    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

    Sweet potato black bean hash with avocado in cast iron skillet on table with napkin.
    Make this recipe

    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.

    Apple cinnamon pancakes

    Maple syrup being poured onto a stack of apple cinnamon pancakes.
    Make this recipe

    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.

    Vegan egg mcmuffin

    Two vegan egg mcmuffins stacked on each other by coffee.
    Make this recipe

    Vegan egg mcmuffins are a quick and easy option that’s sure to satisfy!

    It has all of the flavors of that fast food favorite, but 100% vegan.

    It’s made with eggy tofu, seitan ham, and non-dairy cheddar on an English muffin.

    Mini vegan quiche

    Mini vegan quiche bites on platter.
    Make this recipe

    How cute are these mini vegan quiche?

    They’re made with a savory tofu and cashew filling.

    And they’re packed with bell peppers, onions, kale, and seitan bacon.

    They can be cooked in the air fryer or oven.

    Toasted breakfast sandwich

    Toasted sandwich on plate with figs.
    Make this recipe

    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.

    Breakfast tacos

    Hand holding vegan tofu taco in corn tortilla on plate with potatoes and veggie sausage.
    Make this recipe

    It’s always a good time for tacos!

    These flavorful vegan breakfast tacos are loaded with seasoned tofu, black beans, corn, bell peppers, onions, and garlic.

    Finish with a generous dollop of guacamole.

    They’d also be great topped with pickled jalapeños & pickled red onions.

    Vegan egg in a hole

    Egg-free egg in a hole on plate by avocado and tomato slices.
    Make this recipe

    Vegan egg in a hole is so playful & fun.

    Plus, it’s remarkably easy to make!

    Brunch beverages

    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.

    Strawberry milk

    Strawberry milk in tall bottle with straw & strawberries.
    Make this recipe

    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

    Ice floating in jar of peach rooibos tea with golden brown straw.
    Make this recipe

    Rooibos iced tea is similar to an Arnold Palmer.

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

    So refreshing!

    Tomato juice blend

    Glass of juice on table by ingredients.
    Make this recipe

    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

    Veggie burger garnish on top of glass with Bloody Mary.
    Make this recipe

    Vegan Bloody Mary is a brunch classic!

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

    Orange creamsicle cocktail

    Creamiscle coktail on table with orange slices, orange juice, and gin.
    Make this recipe

    The orange creamsicle is all grown up with this cocktail.

    It’s sweet, creamy, and beautifully balanced.

    Spring appetizers

    Get snacky with any of these appetizers!

    They’re a great starter for a larger dinner.

    Or serve them on their own for a noshy affair.

    Asparagus bruschetta

    Wood board holding toasts with roasted asparagus and toasted pine nuts.
    Make this recipe

    I can’t think of anything that screams spring more than asparagus.

    This asparagus bruschetta is served on toasted crostini.

    It’s topped with roasted asparagus tossed in a garlicky vinaigrette and sprinkled with pine nuts.

    Rainbow fruit & veggie platter

    Colorful veggie platter on table.
    Make this recipe

    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 olives

    Fingers holding shiny Castelvetrano olive over bowl.
    Make this recipe

    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.

    Jalapeño cashew cheese

    Knife in jalapeno cashew cheese spread on platter.
    Make this recipe

    Add creamy jalapeño cashew cheese spread to your vegan cheeseboard.

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

    Crostini with hummus

    Hand holding crostini with hummus and artichoke.
    Make this recipe

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

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

    Fried zucchini

    Breaded and fried crispy zucchini slices being dunked into vegan dipping sauce.
    Make this recipe

    This addictive fried zucchini was made for dunking!

    It’s coated in batter and breadcrumb coating for maximum crunch. Pan fry or cook in the air fryer.

    Then serve with vegan ranch dressing or vegan sriracha mayo for dipping.

    Olive tapenade

    Hand spooning dip onto cracker.
    Make this recipe

    Calling all olive lovers!

    This mouthwatering olive tapenade comes together in just 5 minutes.

    It’s made with two kinds of olives, garlic, capers, lemon juice, and fresh thyme.

    Serve with crackers or toasted crostini.

    Warm weather salads

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

    Enjoy them as a side dish or lighter main course.

    Spinach salad with strawberries

    Hand pouring balsamic vinaigrette onto salad.
    Make this recipe

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

    Finish it with a drizzle of balsamic vinaigrette.

    Israeli couscous salad

    Overhead bowl of Israeli couscous salad on table.
    Make this recipe

    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

    Short pasta in bowl with cucumber, carrots, and radishes in creamy vegan mayo dressing.
    Make this recipe

    Vegan pasta salad feels so nostalgic and familiar.

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

    Coleslaw

    Simple vegan coleslaw with shredded carrot in bowl.
    Make this recipe

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

    It’s tossed in a tangy mayo base.

    Potato salad

    Overhead bowl of potato salad, paprika, green onions, and dill pickle pieces.
    Make this recipe

    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.

    Marinated lentil salad

    Lentils in bowl with kale salad and figs.
    Make this recipe

    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.

    Bowtie pasta salad

    Pasta salad with fresh basil in blue bowl.
    Make this recipe

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

    It’s tossed in a flavorful vinaigrette.

    Vegetable-forward side dishes

    Highlight the season’s spring vegetables with these vegan side dishes.

    Roasted asparagus with chickpeas

    Roasted asparagus in skillet with chickpeas and spinach. Pesto rice on side.
    Make this recipe

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

    Serve it over vegan grits, rice, or potatoes.

    Grilled vegetable skewers

    Vegetable skewers cooking on fire pit.
    Make this recipe

    Fire up the grill for these grilled vegetable skewers.

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

    Air fryer asparagus

    Vegan hollandaise sauce over platter of asparagus.
    Make this recipe

    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

    Air fried baby potatoes on table by non-dairy butter and salt.
    Make this recipe

    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.

    French lentils with caramelized onions

    Overhead red serving dish with Puy lentils, tater tots, and kale.
    Make this recipe

    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

    Overhead sauteed kale and garlic.
    Make this recipe

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

    Finish with a squeeze of lemon for brightness.

    Lemony potatoes

    Close-up Yukon gold potatoes in serving dish.
    Make this recipe

    I just love the sunny, yellow color of lemony potatoes. You can almost taste the citrus flavor just by looking at them.

    They’re cooked with lemon juice, minced garlic, broth, salt, pepper, and oregano.

    So much flavor in every mouthful!

    Roasted cabbage

    Close-up roasted cabbage on plate by napkin.
    Make this recipe

    Roasted cabbage is so easy to make in the oven.

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

    Red wine mushrooms

    Close-up of red wine infused mushrooms on a white plate.
    Make this recipe

    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

    Air fried cauliflower florets with sumac and lemon on plate.
    Make this recipe

    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.

    Pesto rice

    Bowl of pesto rice by roasted chickpeas, lemons, basil, cilantro, pine nuts, artichoke hearts, cherry tomatoes, and garlic.
    Make this recipe

    Pesto rice is easy to make by stirring cilantro basil pesto with basmati rice.

    It’s great as a side dish. Or it can be the base of a rice bowl with your favorite toppings.

    (I especially like roasted chickpeas on top!)

    Holiday-worthy main courses

    These main courses are celebratory and delicious.

    Perfect for a vegan Easter dinner menu.

    Seitan piccata

    Browned seitan slices in picatta sauce on plate with kale and potatoes.
    Make this recipe

    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.

    Vegan crab cakes

    Vegan crab cakes on plate with lemon dill aioli serving sauce and lemon wedges.
    Make this recipe

    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

    Grilled portobello mushroom on plate with kale salad.
    Make this recipe

    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!

    Mediterranean pasta with vegan feta

    Mediterranean pasta in bowl with basil.
    Make this recipe

    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

    Hand holding vegan fried chicken leg.
    Make this recipe

    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.

    Cauliflower steaks with chimichurri

    Two cauliflower steaks on plate with chimichurri.
    Make this recipe

    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.

    Cauliflower steaks with romesco sauce

    Close-up roasted cauliflower steak with lentils and romesco sauce in black bowl.
    Make this recipe

    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 with artichokes

    Bowl of pappardelle with fried chickpeas and artichokes.
    Make this recipe

    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

    Stuffed bell pepper half on plate with sauteed kale.
    Make this recipe

    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!

    Vegan risotto

    Bowl of vegan risotto dotted with sausage and mushrooms.
    Make this recipe

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

    It’s endlessly luxurious – bite after bite.

    Vegan arancini

    Arancini balls on plate with marinara dipping sauce.
    Make this recipe

    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.

    Vegan pot pie

    Personal sized vegan pot pies on plates with rosemary.
    Make this recipe

    It’s hard to get much cozier than vegetable pot pie. It’s loaded with carrots, onions, celery, and peas in a creamy cashew sauce.

    It can be made with beans in an adorable mini pot pie. Or use seitan chicken in a full-sized vegan chicken pot pie.

    Baked tofu with lemon & rosemary

    Baked lemon rosemary tofu slabs on platter by rosemary and lemon slices.
    Make this recipe

    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

    Bowl filled with wild rice soup by bread.
    Make this recipe

    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.

    More Holidays

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      Oven roasted tomatillo salsa verde recipe
    • Vegan fried summer squash dunked in creamy onion & garlic dressing.
      Crispy air fryer summer squash (or pan fried)
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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

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    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

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