5 Tasty Vegan Recipes for Easter

Easter is just over a week away, and for many of us that means planning supper or brunch for friends and family. Even if you’re not doing Easter lunch this year, these yummy vegan recipes are sure-fire crowd pleasers!

In my family, we head down to my in-laws’ place for Easter, which means the meal is definitely not going to be vegan. I don’t want my veganism to inconvenience my mother-in-law’s cooking plans, so every year I cook up some vegan food for the vegetarian and vegan guests, and even the omnivores serve themselves helpings of these dishes.

I’m a big believer in vegan advocacy, but I also think that vegans get a bad rap for preaching about animal cruelty at inopportune times. When it comes to holidays like Easter, I think the best way to advocate a vegan diet is with delicious food, rather than talking about factory farming. These recipes are sure to satisfy the vegans at the table and give the omnivores some food for thought!

Next: Savory Herbed Shortbread


1. Savory Herbed Shortbread

Most folks think of shortbread as a sweet treat, but with a little bit of tweaking, you can bake up savory shortbread that’s a perfect finger food for Easter Sunday! These “cookies” almost taste like mini quiche, and they’re stuffed with a lemony basil and cashew pesto. You can get the whole recipe right here.

Next: Spinach and Strawberry Salad

Photo by Becky Striepe

Spinach and strawberry salad

2. Spinach and Strawberry Salad

Sure, vegans eat more than just salad, but nothing says spring to me like a fresh, spinach salad tossed with strawberries and almonds.


  • 8 cups of spinach, chopped
  • 2 cups of strawberries, sliced
  • 1 cup slivered almonds
  • 1 Haas avocado, diced
  • 1/3 cup orange juice
  • 1/3 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoon Dijon-style prepared mustard
  • salt and pepper, to taste


1. In a large bowl, toss together the spinach, strawberries, almond, and avocado.

2. In a smaller bowl, whisk together the remaining ingredients. You can either toss the dressing in with the salad, or pass it on the side.

Next: Classic Veggie Roast


3. Roasted Vegetables

Even my meat-loving in-laws dig into these roasted veggies. The truffle oil really takes things over the top. It’s expensive, but you don’t need much. I highly recommend splurging on it!


  • 3 potatoes, diced into 1″ cubes
  • 4 gigantic carrots, chunked
  • 3 leeks, green and white parts diced
  • 1 pound Brussels sprouts, sliced in half
  • 1 pound button mushrooms, sliced in half
  • 1 head of broccoli, in florets
  • 1/3 cup olive oil
  • 1/4 cup truffle oil
  • 1 tablespoon herbes de Provence
  • salt and pepper, to taste


1. Preheat your oven to 400F.

2. In a large baking pan, toss all of the ingredients together.

3. Bake for an hour to an hour and a half, stirring the veggies every 20 minutes, so that they will cook evenly. Your roast is done when the veggies are just the tiniest bit browned and the potatoes are tender

Next: Smashed Garlic Potatoes

potatoes and garlic

4. Smashed Garlic Potatoes

I know, you probably think that vegan mashed potatoes aren’t possible, but these are a staple around my house, and I make them every Easter.


  • 8 medium sized red or Yukon gold potatoes
  • 1/4 cup olive oil
  • 1/2 cup soy or almond milk
  • salt and pepper to taste
  • 3 cloves of garlic, minced
  • 1/4 cup nutritional yeast (optional)


1. Dice up the potatoes (skins and all) and put them in a big pot with lots of water. Bring to a boil and cook for about 10 minutes, or until they’re tender, then drain them in a colander.

2. While they’re still hot, transfer your potatoes into a large bowl with the remaining ingredients, and mash away! If things look dry, you can add another splash of milk. You’re not going for a super smooth situation here – it’s OK to have chunks of potatoes. The heat from the potatoes will cook the garlic ever so slightly, but the garlic definitely shines through in this dish!

Next: Fruit Salad

fruit salad

5. Fruit Salad

Finish up your meal with a tasty fruit salad, just like my mom makes. The secret ingredient is booze!


  • 1 mango, diced
  • 2 pints of strawberries, sliced in half
  • 1 pint of blueberries
  • 3 kiwis, peeled and sliced
  • 1 pint of raspberries
  • 2 peaches, diced
  • 1 ounce of triple sec
  • juice of 1 lemon
  • juice of 1 orange
  • Bunch of mint leaves, for garnish


1. Gently toss all of the fruit together in a large bowl.

2. Fold in the booze and the juices.

3. Chill, covered, until you’re ready to serve.

4. When it’s time for dessert, dish up the salad into each bowl, top with a mint sprig, and serve!

4 More Vegan Easter Recipes
5 Eco-Friendly Easter Crafts
Vegan Cooking Tips for Beginners

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Elisa F.
Elisa F.1 years ago

Thanks for sharing :)

Liz g.

Thank you.Liz Xx

Jennifer C.
Past Member 2 years ago


Dale Overall

I am not vegan and tire of the lectures from some such as eating animals is not Christian and the like but one can always incorporate vegan recipes into the menu for variety-which is the spice of life. Nothing like tasty recipes that are enjoyable.

Christina B.
Christina B.3 years ago

It looks delicious, I'm definitely trying this one.

Sarah G.
Sarah G.3 years ago

This strawberry spinach salad is linked to an article about vegans and vegetarians adapting the Atkins diet. I would like to see the nutritional breakdown of this recipe. Trying to stay under 50g of carbs a day is difficult. especially with an all plant based diet. Fruit would be almost eliminated from the diet completely, so I would be surprised if this recipe would be doable for anyone following Atkikns. It would probably take up too large a portion of the day's carb allowance.

Cheryl B.
Cheryl B.3 years ago


Cheryl B.
Cheryl B.3 years ago


Tony Isaacs
Tony Isaacs3 years ago

Good recipes, though I would look for substitutes for items such as soy milk, sugar and bleached white flour to make the recipes healthier.

Sam M.
Sam E M.3 years ago

Thank you, Becky, we'll definitely try those. Love the sound (and the photo) of the spinach and strawberry salad - can't wait to taste it.