Here’s the recipes you need for the ultimate vegan Easter lunch + SHOPPING LIST

Easter is the perfect time to gather loved ones and celebrate the season’s renewal with a vibrant, cruelty-free feast.

Whether you’re a lifelong vegan or hosting plant-curious guests, this guide will help you create an unforgettable vegan Easter menu bursting with fresh, springtime flavors.

From crowd-pleasing appetizers to decadent desserts, I’ve got you covered with vegan recipe ideas, pro tips, and a handy shopping list to make your prep a breeze. Let’s make this Easter deliciously vegan and utterly yummy!

Planning a vegan Easter menu

Here’s a multi-course menu designed to impress and satisfy. Each dish highlights seasonal ingredients and bold flavors, ensuring everyone leaves the table happy…

Appetizers

• Creamy asparagus tartlets
• Stuffed mini bell peppers with herbed cashew cheese
• Spring pea and mint soup

Main course

• Lemon Herb Roasted Seitan with Garlic Mashed Potatoes
• Grilled Portobello Steaks with Chimichurri

Side dishes

• Maple-Glazed Rainbow Carrots
• Wild Rice and Cranberry Pilaf
• Sautéed Spring Greens with Lemon and Pine Nuts
• Strawberry Arugula Salad with Balsamic Reduction

Desserts

• Coconut Carrot Cake with Cream Cheese Frosting
• Lemon Raspberry Chia Pudding Parfaits

Drinks

• Sparkling Lavender Lemonade
• Rosé Sangria with Fresh Berries (Non-Alcoholic Option)

Vegan recipes for Easter

Below, I’ve shared detailed recipes for key dishes and linked to fantastic external recipes where appropriate to save you time. Each one is crafted to feel festive and indulgent while keeping things plant-based and approachable.

Creamy Asparagus Tartlets

These flaky puff pastry bites filled with creamy cashew sauce and tender asparagus scream spring. They’re elegant yet easy to whip up.

Serves: 12 tartlets
Prep Time: 20 minutes
Cook Time: 18 minutes

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1 cup raw cashews, soaked 4 hours and drained
• 1/2 cup unsweetened almond milk
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove
• 1/2 tsp nutritional yeast
• 12 asparagus spears, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry and cut into 12 squares. Press into a muffin tin to form cups.
2. Blend cashews, almond milk, lemon juice, mustard, garlic, nutritional yeast, and a pinch of salt until smooth.
3. Toss asparagus with olive oil, salt, and pepper. Spoon 1 tbsp cashew cream into each pastry cup and top with 2 asparagus halves.
4. Bake 15-18 minutes until golden. Garnish with dill and serve warm.

Tip: Make the cashew cream a day ahead to save time.

Stuffed Mini Bell Peppers with Herbed Cashew Cheese

Bright, crunchy mini peppers stuffed with tangy, herb-packed cashew cheese make for a colorful, addictive starter.

Serves: 16 halves
Prep Time: 15 minutes
Chill Time: 30 minutes (optional)

Ingredients:

• 8 mini bell peppers, halved and seeded
• 1 cup raw cashews, soaked 4 hours and drained
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp fresh chives, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Blend cashews, lemon juice, water, nutritional yeast, garlic powder, oregano, and a pinch of salt until creamy.
2. Stir in chives and parsley.
3. Spoon or pipe mixture into pepper halves. Chill for 30 minutes to firm up or serve immediately.

Tip: Use a piping bag for a polished look—perfect for impressing guests!

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Soup

Spring Pea and Mint Soup

This velvety soup is a vibrant green showstopper, blending sweet peas with refreshing mint. It’s light yet comforting, setting the stage for the main event.

Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups frozen peas
• 4 cups vegetable broth
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup coconut cream
• Juice of 1 lemon
• Salt and pepper to taste
• Pea shoots or mint sprigs for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onion and garlic until soft, about 5 minutes.
2. Add peas and broth. Bring to a boil, then simmer 10 minutes.
3. Stir in mint and blend until smooth using an immersion blender (or work in batches).
4. Stir in coconut cream and lemon juice. Season with salt and pepper.
5. Serve warm or chilled, garnished with pea shoots or mint.

Tip: For a silky texture, strain the soup through a fine mesh sieve before adding the coconut cream.

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Main Course

Lemon Herb Roasted Seitan with Garlic Mashed Potatoes

This homemade seitan roast is infused with zesty lemon and fragrant herbs, paired with creamy, garlicky mashed potatoes for a hearty centerpiece.

Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour

Seitan Ingredients:

• 1 1/2 cups vital wheat gluten
• 1/4 cup chickpea flour
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup vegetable broth
• 2 tbsp soy sauce
• 1 tbsp olive oil
• Zest and juice of 1 lemon
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup vegetable broth for roasting

Mashed Potatoes Ingredients:

• 2 lbs Yukon Gold potatoes, peeled and cubed
• 4 garlic cloves, roasted
• 1/2 cup unsweetened almond milk
• 1/4 cup vegan butter
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:
Seitan:

1. Preheat oven to 375°F (190°C). Mix vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, and onion powder in a bowl.
2. Combine broth, soy sauce, and olive oil. Add to dry ingredients and knead 2 minutes until elastic.
3. Shape into a loaf. Place in a baking dish, pour 1/4 cup broth over, and sprinkle with lemon zest, juice, rosemary, and thyme.
4. Cover with foil and bake 45 minutes, uncovering for the last 15 minutes. Slice to serve.

Mashed Potatoes:

1. Boil potatoes until tender, about 15 minutes. Drain.
2. Mash with roasted garlic, almond milk, vegan butter, salt, and pepper until creamy.
3. Garnish with chives and serve alongside seitan.

Tip: Roast the garlic ahead of time by wrapping a whole bulb in foil with a drizzle of olive oil and baking at 400°F for 30 minutes.

Grilled Portobello Steaks with Chimichurri

Juicy, meaty portobello mushrooms take center stage with a vibrant, garlicky chimichurri sauce. Perfect for those who want a lighter main.

Serves: 6
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients:

• 6 large portobello mushrooms, stems removed
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 garlic cloves, minced
• 1 tsp smoked paprika

Chimichurri:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 1/2 cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp red pepper flakes
• Salt to taste

Instructions:

1. Whisk balsamic vinegar, olive oil, soy sauce, garlic, and smoked paprika. Marinate mushrooms for 10 minutes.
2. Preheat a grill pan or outdoor grill to medium-high. Grill mushrooms 4-5 minutes per side until tender and charred.
3. Mix chimichurri ingredients in a bowl. Spoon over grilled mushrooms before serving.

Tip: No grill? Roast the mushrooms at 400°F for 15 minutes, flipping halfway.

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Sides

Maple-Glazed Rainbow Carrots

These colorful carrots are roasted until caramelized and kissed with sweet maple syrup.

Serves: 6
Check out this fantastic recipe from Minimalist Baker for a simple, flavorful take. Swap tahini for extra maple syrup if you prefer a sweeter glaze.

Tip: Use multicolored carrots for a stunning presentation.

Wild Rice and Cranberry Pilaf

Nutty wild rice studded with tart cranberries and crunchy pecans—a festive, textured side.

Serves: 6
Try this recipe from Forks Over Knives for a reliable base. Add dried cranberries for an Easter twist.

Tip: Cook the rice in vegetable broth for extra depth.

Sautéed Spring Greens with Lemon and Pine Nuts

A quick, bright side of kale, chard, or spinach elevated with zesty lemon and toasty pine nuts.

Serves: 6
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

• 1 lb mixed spring greens (kale, chard, or spinach), washed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Juice and zest of 1 lemon
• 1/4 cup pine nuts, toasted
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant, about 1 minute.
2. Add greens in batches, stirring until wilted, about 5-7 minutes.
3. Remove from heat, toss with lemon juice, zest, pine nuts, salt, and pepper. Serve warm.

Tip: Toast pine nuts in a dry skillet over low heat for 2-3 minutes, shaking often to avoid burning.

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Salad

Strawberry Arugula Salad with Balsamic Reduction

Sweet strawberries, peppery arugula, and a tangy balsamic drizzle make this salad a refreshing addition.

Serves: 6
This recipe from Love and Lemons is a winner. Add candied pecans for extra crunch.

Tip: Reduce balsamic vinegar by simmering 1/2 cup until it thickens (about 10 minutes) for a pro-level drizzle.

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Dessert

Coconut Carrot Cake with Cream Cheese Frosting

Moist, spiced carrot cake with tropical coconut and luscious vegan frosting—a showstopping finale.

Serves: 12
I recommend this incredible recipe from Nora Cooks. It’s foolproof and universally loved.

Tip: Decorate with shredded coconut and edible flowers for an Easter vibe.

Lemon Raspberry Chia Pudding Parfaits

Light, creamy, and bursting with citrusy brightness—perfect for a make-ahead dessert.

Serves: 6
Prep Time: 15 minutes
Chill Time: 4 hours

Ingredients:

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk
• 1/4 cup maple syrup
• Zest and juice of 2 lemons
• 1 tsp vanilla extract
• 1 cup fresh raspberries
• 1/2 cup coconut yogurt
• Granola for topping

Instructions:

1. Whisk chia seeds, almond milk, maple syrup, lemon zest, juice, and vanilla in a bowl. Let sit 10 minutes, then whisk again.
2. Refrigerate for 4 hours or overnight until set.
3. Layer chia pudding, coconut yogurt, and raspberries in glasses. Top with granola before serving.

Tip: Make these in mason jars for a portable, picnic-friendly option.

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Drinks

Sparkling Lavender Lemonade

A floral, refreshing drink that feels fancy without the fuss.

Serves: 6
Follow this recipe from The Cookie Rookie and swap honey for agave to keep it vegan.

Tip: Serve with edible lavender sprigs for Instagram-worthy glasses.

Rosé Sangria with Fresh Berries (Non-Alcoholic Option)

Fruity, festive, and perfect for toasting the season.

Serves: 6
This recipe from Minimalist Baker works beautifully with rosé. For a non-alcoholic version, use sparkling grape juice or kombucha.

Tip: Freeze berries to use as ice cubes—they keep drinks cold and look gorgeous.

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Tips for a Stress-Free Vegan Easter Feast

1. Plan Ahead: Prep cashew cheese, seitan dough, and chia pudding up to 2 days in advance. Chop veggies the day before to save time.
2. Mix and Match: Offer both mains (seitan and portobello) to cater to different tastes, or pick one and double the recipe.
3. Seasonal Focus: Hit up your local farmers’ market for the freshest asparagus, peas, and greens to elevate flavors.
4. Presentation Matters: Use colorful plates, fresh herbs, and edible flowers to make the table pop.
5. Allergy Check: Confirm any guest allergies (e.g., nuts or gluten) and swap ingredients as needed—coconut milk can replace cashews in most recipes.
6. Batch Cocktails: Make drinks in pitchers to avoid playing bartender all day.
7. Leftovers Hack: Turn extra seitan into sandwiches and repurpose rice pilaf into a salad for next-day meals.

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Shopping List

Here’s everything you’ll need for the full menu, organized by category. Adjust quantities based on your guest count, and check your pantry for staples like olive oil or salt.

Produce:

• 12 asparagus spears
• 8 mini bell peppers (mixed colors)
• 1 onion
• 4 garlic bulbs
• 4 cups frozen peas
• 1 lb mixed spring greens (kale, chard, or spinach)
• 2 lbs Yukon Gold potatoes
• 6 large portobello mushrooms
• 1 lb rainbow carrots
• 2 lemons
• 1 pint strawberries
• 2 cups arugula
• 1 cup fresh raspberries
• Fresh herbs: dill (1 bunch), mint (1 bunch), chives (1 bunch), parsley (2 bunches), cilantro (1 bunch), rosemary (1 bunch), thyme (1 bunch)
• Optional: pea shoots, edible flowers, lavender sprigs (for garnish/drinks)
• Optional (sangria): mixed berries (strawberries, blueberries, raspberries)

Pantry:

• 1 sheet vegan puff pastry
• 2 cups raw cashews
• 1/4 cup chickpea flour
• 1 1/2 cups vital wheat gluten
• 1/2 cup nutritional yeast
• 1/2 cup wild rice
• 1/4 cup dried cranberries
• 1/4 cup pine nuts
• 1/4 cup pecans (for salad)
• 1/2 cup chia seeds
• 1/2 cup maple syrup
• 1/4 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1 cup olive oil
• 1/4 cup soy sauce
• 1 tsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup granola (for parfaits)
• 1 bottle rosé wine or sparkling grape juice (for sangria)

Canned/Refrigerated:

• 4 cups vegetable broth
• 2 cups unsweetened almond milk
• 1/2 cup coconut cream
• 1/2 cup coconut yogurt
• 1/4 cup vegan butter
• Optional: vegan cream cheese (for frosting, if not making from scratch)

Baking:

• Ingredients for carrot cake (per linked recipe): flour, sugar, baking powder, etc.
• Optional: agave (for lemonade)

Equipment Check: Muffin tin, blender, grill pan, baking dish, large pot, skillet, immersion blender (optional).

This vegan Easter feast is all about celebrating spring’s bounty with dishes that are as beautiful as they are delicious. From the zesty seitan roast to the creamy carrot cake, every bite is designed to delight. With a little prep and these crowd-pleasing recipes, you’ll create a memorable holiday that leaves everyone—vegan or not—asking for seconds.

Have a favorite vegan Easter dish? Drop it in the comments below, and happy feasting!

Note: Always double-check ingredient labels to ensure they’re vegan, as some brands may vary. For pricing or availability, visit your local grocery store or farmers’ market.