10 Delightful Vegan Easter Recipes

Hippity hoppity, Easter’s on its way! 🐰🥕

Oh. My. Gosh. Can you believe it’s almost that time of year again? Time to bust out the pastel decorations, hide some eggs (vegan ones, of course), and stuff our faces with ALL the delicious plant-based goodies.

I’ve been cooking up a storm in my kitchen, testing and tweaking recipes like a mad scientist. Why? Because I want YOU to have the most egg-cellent (sorry, couldn’t resist) vegan Easter ever!

I’ve partnered with some of the coolest vegan chefs I know to bring you a basket full of mouthwatering recipes. We’re talking savory main dishes, sweet treats, and everything in between. Whether you’re hosting a big family gathering or having a cozy celebration for two, I’ve got you covered.

From traditional favorites with a vegan twist to totally unique creations, there’s something here for everyone. And the best part? These recipes are so good, even your carnivore cousin won’t be able to tell the difference!

So grab your apron, preheat that oven, and let’s hop to it! (Last bunny pun, I promise… maybe.) 🥕🌱

Vegan Hot Cross Buns

Let’s kick things off with a classic, shall we? Hot cross buns are practically synonymous with Easter, and this vegan version will make you wonder why you ever needed eggs or dairy in the first place.

The secret? A combo of plant milk, vegan butter, and a flax egg gives these buns the perfect tender texture. Add in some juicy raisins, warm spices, and that iconic cross on top, and you’ve got yourself a Easter treat that’ll make even the Easter Bunny jealous.

Pro tip: These babies are best served warm, straight out of the oven. Slather them with some vegan butter and prepare for a moment of pure bliss. Trust me, you might want to make a double batch – they disappear faster than you can say “Happy Easter!”

I once made these for my very skeptical grandmother, and let’s just say she’s now requesting them year-round. Victory!

Carrot Cake Cupcakes

Okay, let’s address the elephant (or should I say rabbit?) in the room – it’s not Easter without carrot cake, right? But why settle for a boring old slice when you can have adorable, perfectly portioned cupcakes?

These little beauties are moist, flavorful, and topped with the creamiest vegan cream cheese frosting you’ve ever tasted. The cake itself is packed with grated carrots, chopped walnuts, and a blend of warm spices that’ll make your kitchen smell like heaven.

And here’s a fun twist – try adding a bit of orange zest to the batter. It adds a bright, citrusy note that pairs perfectly with the carrots. Who knew vegetables could taste so good?

Remember that time I brought these to an office potluck and didn’t tell anyone they were vegan? Let’s just say there were a lot of shocked faces when I spilled the beans (or should I say carrots?).

Vegan Deviled “Eggs”

I know what you’re thinking – “Vegan deviled eggs? Is that even possible?” Well, my friend, prepare to have your mind blown.

These little bites of heaven are made with baby potatoes that are hollowed out and filled with a creamy, tangy mixture that’ll make you forget all about real eggs. The filling is a magical concoction of silken tofu, vegan mayo, mustard, and a sprinkle of black salt for that eggy flavor.

Garnish with a sprinkle of paprika and some fresh chives, and voila! You’ve got yourself a plant-based appetizer that’ll fool even the most die-hard egg lovers.

Fun fact: I once served these at a family gathering, and my egg-obsessed uncle ate half the platter before I told him they were vegan. His face was priceless!

Vegan Easter Roast

Now, let’s talk main course. This vegan Easter roast is so good, it might just become your new holiday tradition.

Made with a savory blend of seitan, beans, and vegetables, this roast has a meaty texture that’ll satisfy even the most carnivorous of guests. The outside gets nice and crispy, while the inside stays tender and juicy.

The best part? You can customize the flavors to your liking. Add some rosemary and thyme for a traditional taste, or spice things up with some smoked paprika and chili flakes. The world is your oyster… er, your seitan?

I like to serve this with all the classic fixings – roasted potatoes, steamed veggies, and a big ol’ boat of vegan gravy. It’s comfort food at its finest, without any of the guilt.

Word to the wise: Make extra. The leftovers make for some killer sandwiches the next day. You can thank me later.

Asparagus and Pea Risotto

Nothing says spring quite like fresh asparagus and sweet peas, am I right? This creamy risotto is like springtime in a bowl, and it’s so good you might just want to face-plant right into it. (No judgment here, we’ve all been there.)

The key to perfect risotto is patience. Yes, you’ll be standing at the stove stirring for a while, but trust me, it’s worth it. Use a good quality vegetable broth and don’t skimp on the nutritional yeast – it gives the dish that cheesy flavor without any actual cheese.

Top it off with some lemon zest and a sprinkle of vegan parmesan, and you’ve got yourself a dish that’s fancy enough for Easter dinner but easy enough for a weeknight meal.

Pro tip: Make this dish interactive by setting up a risotto bar. Let your guests choose their own mix-ins like sun-dried tomatoes, roasted garlic, or sautéed mushrooms. It’s like a salad bar, but way more fun!

Vegan Quiche

Who says you need eggs to make a quiche? This vegan version is every bit as delicious as the original, and it’s perfect for Easter brunch.

The secret is in the tofu. When blended with nutritional yeast, plant milk, and the right seasonings, it creates a custard-like filling that’s eerily similar to eggs. Add in some sautéed veggies like spinach, mushrooms, and bell peppers, and you’ve got yourself a flavor-packed meal.

And let’s not forget about the crust. A homemade oil-based crust is surprisingly easy to make and gives the quiche that perfect flaky base. Or, if you’re short on time, many store-bought frozen crusts are accidentally vegan. (Shhh, I won’t tell if you don’t!)

I once served this at a Mother’s Day brunch, and my mom (who’s not vegan) asked for the recipe. If that’s not a seal of approval, I don’t know what is!

Lemon Blueberry Muffins

Let’s lighten things up a bit with these sunny lemon blueberry muffins. They’re the perfect balance of tart and sweet, and they’ll brighten up any Easter table.

The batter is made with a combo of all-purpose and almond flour for a tender crumb, and it’s loaded with fresh blueberries and plenty of lemon zest. A touch of turmeric gives these muffins a beautiful golden color – it’s our little secret!

Top them off with a sprinkle of turbinado sugar before baking for a sweet, crunchy top. And if you’re feeling extra fancy, drizzle them with a simple lemon glaze. Because let’s face it, everything’s better with a little glaze.

These muffins are perfect for an Easter morning breakfast, or as a sweet treat to nibble on throughout the day. Just try not to eat them all before your guests arrive. (It’s harder than you think, trust me.)

Roasted Rainbow Carrots

Okay, I know what you’re thinking. “Carrots? Really? That’s your big Easter recipe?” But hear me out. These aren’t your average, boring boiled carrots. Oh no, these are roasted rainbow carrots, and they’re about to become your new favorite side dish.

First of all, they’re gorgeous. The vibrant colors of purple, yellow, and orange carrots make for a stunning presentation. But it’s not just about looks – roasting brings out the natural sweetness of the carrots and gives them a caramelized exterior that’s absolutely irresistible.

Toss them with a little olive oil, salt, and pepper, then roast until they’re tender and slightly charred. Finish them off with a drizzle of maple syrup and a sprinkle of fresh herbs. It’s simple, it’s delicious, and it’s the perfect complement to your vegan Easter roast.

Fun fact: I once had a friend who swore she hated carrots. I made these for her, and now she requests them at every gathering. That’s the power of good roasting, folks!

Chocolate Easter Eggs

It wouldn’t be Easter without chocolate eggs, right? These homemade vegan chocolate eggs are so good, you’ll want to make them all year round.

The shells are made with vegan dark chocolate (the good stuff, not the waxy kind), and they’re filled with a creamy coconut butter center. You can flavor the filling however you like – try peppermint, orange, or even peanut butter for a grown-up take on those classic peanut butter eggs.

The best part? You can get creative with the decorations. Use vegan white chocolate to pipe on designs, or roll the eggs in chopped nuts or shredded coconut. It’s like arts and crafts, but you get to eat the results!

Word of warning: These are dangerously addictive. I once ate an entire batch while binge-watching Game of Thrones. No regrets, but maybe hide a few from yourself if you want them to last until Easter.

Vegan Pavlova

Last but certainly not least, let’s end on a sweet note with this showstopping vegan pavlova. Yes, you read that right – vegan pavlova. And no, I haven’t lost my mind.

The secret is aquafaba, that magical liquid from a can of chickpeas. When whipped up with sugar and cream of tartar, it creates a meringue that’s every bit as light and crispy as the egg-based version.

Top it with coconut whipped cream and a mountain of fresh berries, and you’ve got yourself a dessert that’s as beautiful as it is delicious. It’s light, it’s fruity, and it’s the perfect way to end your Easter feast.

Fair warning: This recipe does take a bit of patience and practice. But trust me, when you present this gorgeous creation to your guests, you’ll feel like a bona fide pastry chef. Just don’t let it go to your head – we can’t all be Mary Berry, okay?

And there you have it, folks! Ten egg-cellent (okay, I lied about the puns) vegan Easter recipes that’ll make your holiday hoppin’. Whether you’re a seasoned vegan or just dipping your toes into plant-based eating, these recipes are sure to please.

Remember, cooking is all about having fun and expressing your creativity. So don’t be afraid to put your own spin on these recipes. Add a pinch of this, a dash of that – make them your own!

Now, if you’ll excuse me, I have a date with a batch of those carrot cake cupcakes. Happy Easter, and happy cooking! 🐰🥕🌱

P.S. If you end up making any of these recipes, snap a pic and tag me on social media. I love seeing your creations… and it gives me an excuse to drool over food pics all day. Win-win!