Vegan Easter Menu

Easter is just a few weeks away, and if you’re planning to host Easter lunch this year, now is a great time to start planning the menu!

Traditional Easter meals – at least here in the south – seem to center around some kind of animal product. Ham is often the star of the show, with mayo-based salads and maybe some deviled eggs alongside. It might seem a little bit difficult to buck these food traditions, but a big part of eating vegan is reimagining your plate to focus on plant-based foods rather than animal-centric ones.

Related Reading: 5 Essential Vegan and Vegetarian Cookbooks

Since Easter comes right at the start of the springtime bounty, a great way to veganize your Easter meal – or even just a part of it – is to focus on what’s fresh and seasonal right now. Of course, the veggies in season are going to vary a bit from region to region, but I’ve tried to put together a menu that showcases the delicious flavors of spring!

Next>> Watercress Salad with Strawberries

Image Credit: Remixed Creative Commons photo by KıvanÁ Niş


Watercress Salad with Strawberries

Serves 8

Slightly-bitter watercress goes beautifully with the sweetness of strawberries. Add some nuts for protein and crunch, and you are in business! You can make the dressing 2-3 days in advance, if you like, to save yourself some time on Easter Sunday.


  • 4 cups of watercress
  • 3 cups of lettuce, chopped – choose whatever is fresh and seasonal where you are
  • 4 cups of strawberries, sliced, with stems removed
  • 1† bunch spring onions, chopped
  • 1/2 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 shallot, chopped
  • 1 clove garlic
  • salt and pepper, to taste
  • 1/2 cup toasted pine nuts


In a large serving bowl, toss together the watercress, lettuce, strawberries, and onions. Top with the almonds

Combine the vinegar, oil, shallot, garlic, salt, and pepper in your blender, and blend until smooth.

Serve the salad, passing the dressing alongside.

Next>> Roasted Spring Root Vegetables

Image Credit: Creative Commons photo by simpleprovisions


Roasted Spring Root Vegetables

Serves 8

Roasted veggies are such a crowd-pleaser, and this is my go-to dish when I’m contributing to Easter lunch at my in-laws’ place. Even the non-vegans go back for seconds! You can prep the veggies and toss with the oil the night before, so you’re not scrambling to get everything prepped on Sunday.


  • 1/2 pound carrots, sliced into 1″ pieces
  • 1/2 pound asparagus, woody stems removed
  • 1/2 pound radishes, sliced in half (if your radishes are huge, you can quarter them)
  • 1/2 pound snap peas, whole
  • 1/4 pound green onions, roots removed
  • 1/2 pound button mushrooms, halved
  • 6-8 cloves of garlic, whole
  • 1/4 cup truffle oil – if you don’t want to spring for truffle oil, you can use olive oil, but truffle oil adds a depth of flavor to this dish that’s pretty amazing
  • salt and pepper, to taste


Preheat the oven to 450F while you prep your veggies.

Toss all of the veggies with the oil in a large baking dish. Pop them in the oven, once it’s preheated, and bake for 20-30 minutes, stirring every 10 minutes. Your veggies are done when they’re tender and just a little bit browned.

Next>> Classic Three Bean Salad

Image Credit: Creative Commons photo by Joel75k

green beans

Three Bean Salad

Serves 8

There’s something so comforting about a three bean salad, isn’t there? You can put this dish together a few days in advance. In fact, the beans get even tastier if they have the extra time to marinate!


  • 2 1/2 cups fresh green beans, stems removed
  • 1 15 ounce can chick peas
  • 1 15 ounce can red kidney beans
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 1/2 teaspoon mustard powder
  • 1/2 cup apple cider vinegar
  • salt and pepper, to taste


In a medium saucepan, add the green beans with just enough water to cover. Bring to a boil and cook for just 1-2 minutes, until the beans are tender. Immediately transfer the green beans to a colander and douse them with cold water, so they stop cooking.

In a large bowl, toss together the green beans with the remaining ingredients, and let everything marinate for at least an hour before serving. Give everything another toss just before serving, to make sure the beans are coated in the dressing.

Next>> Strawberry and Apricot Salad

Image Credit: Creative Commons photo by zoyachubby


Strawberry and Apricot Salad

Serves 8

Nothing says springtime like fresh fruit, and this salad features all of the goods with none of the filler fruits. I dare you to find a melon! I wouldn’t make this salad until the day-of, since the fruit will soften as it sits. If you’ve got leftovers, try tossing them into your morning bowl of soy or coconut yogurt. You won’t be sorry!


  • 6 cups apricots, chopped
  • 6 cups strawberries, sliced
  • 1/3 cup fresh mint, chopped
  • 2 tablespoons Grand Marnier or fresh lime juice


Toss everything together in a large serving bowl, serve immediately.

Image Credit: Creative Commons photo by Eden Hensley Silverstein

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Christine Stewart

Thanks for all the ideas!

Fi T.
Fi T.2 years ago

IT's important to eat healthily

Val M.
Val M.2 years ago


Dan B.
Dan Brook2 years ago

check out my


Estelle S.
Estelle S.2 years ago


Winn Adams
Winn Adams2 years ago


Aud Nordby
Aud nordby2 years ago


Sonya Armenia Redfield


aj E.
aj E.2 years ago


Sheri P.
Sheri P.2 years ago

thanks! i love watercress but sometimes it's hard to find!