50+ Fresh and Flavorful Easter Dinner Vegan Recipes for a Feast

Easter is a time for gathering with family and friends, celebrating spring’s vibrant renewal with delicious food.

For those following a plant-based diet or simply looking to enjoy healthier alternatives, vegan dishes can be just as festive, flavorful, and satisfying as traditional holiday fare.

Whether you’re hosting a large celebration or preparing a cozy meal for yourself, these 50+ Easter dinner vegan recipes will help you create a spread full of fresh vegetables, hearty grains, and flavorful herbs, ensuring your table is as colorful and inviting as the season itself.

From savory mains like Vegan Stuffed Portobello Mushrooms and Vegan Spring Vegetable Risotto to sweet desserts like Vegan Lemon Blueberry Cheesecake Bars, you’ll find recipes that cater to every taste and dietary preference.

These dishes not only embody the spirit of Easter but also highlight the best of seasonal produce, offering vibrant dishes that are both wholesome and indulgent.

Plus, many of these recipes are easy to make, making your Easter meal preparation a breeze.

50+ Fresh and Flavorful Easter Dinner Vegan Recipes for a Feast

With these 50+ Easter dinner vegan recipes, you’ll be able to create a stunning and diverse spread that’s perfect for the season.

Whether you prefer rich, hearty meals or light, refreshing dishes, there’s something for everyone.

These recipes prove that Easter meals can be both plant-based and full of flavor, proving that being vegan doesn’t mean sacrificing taste or creativity.

So, gather your ingredients, roll up your sleeves, and start preparing these vibrant, healthy dishes for a memorable Easter dinner that will leave everyone at the table satisfied and smiling.

Vegan Lentil Shepherd’s Pie

A hearty and wholesome dish perfect for a cozy Easter dinner. This Vegan Lentil Shepherd’s Pie features a savory lentil and vegetable filling, topped with creamy mashed potatoes for a comforting meal. Packed with protein, fiber, and rich flavors, it’s an ideal plant-based choice for your holiday gathering.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 4 medium potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 cup frozen peas
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup plant-based milk (such as almond or oat)
• 2 tbsp vegan butter

Instructions:

1. In a medium pot, bring water to a boil and cook the lentils for about 25-30 minutes, until tender. Drain and set aside.
2. In a separate large pot, boil the potatoes in salted water until soft, about 15 minutes. Drain and mash with plant-based milk and vegan butter until smooth. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
4. Add the carrots and cook for another 5 minutes, until slightly tender.
5. Stir in the tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Cook for 2 minutes, then add the cooked lentils and frozen peas, stirring to combine.
6. Transfer the lentil mixture to a greased baking dish and spread evenly. Top with the mashed potatoes, smoothing them out with a spatula.
7. Bake at 375°F (190°C) for 20 minutes, or until the top is golden and slightly crispy.
8. Let cool for 5 minutes before serving.

This vegan lentil shepherd’s pie is a great addition to your Easter dinner table. The combination of lentils, vegetables, and mashed potatoes offers a satisfying balance of flavors and textures. It’s a comforting and filling dish, making it an excellent choice for those looking for a plant-based, wholesome meal during the holiday. The rich gravy-like lentil base complements the smooth and creamy mashed potatoes, creating a perfect harmony that will appeal to both vegans and non-vegans alike.

Vegan Stuffed Acorn Squash

A beautifully presented dish, this Vegan Stuffed Acorn Squash is filled with a savory mix of quinoa, cranberries, pecans, and a touch of maple syrup, making it both festive and nourishing. Its vibrant colors and balance of sweet and savory flavors make it an excellent centerpiece for your Easter table.

Ingredients:

• 2 medium acorn squash
• 1 cup quinoa, rinsed
• 1/2 cup dried cranberries
• 1/4 cup pecans, chopped
• 1/4 cup maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh thyme leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the acorn squash in half and scoop out the seeds.
2. Drizzle the squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-40 minutes, until tender.
3. Meanwhile, cook the quinoa according to package instructions. Once cooked, fluff with a fork and set aside.
4. In a small pan, toast the pecans over medium heat for about 5 minutes until fragrant.
5. In a bowl, combine the cooked quinoa, cranberries, toasted pecans, and maple syrup. Stir to combine and season with a pinch of salt and pepper.
6. Once the squash is done roasting, flip the halves over and fill each with the quinoa mixture.
7. Return to the oven and bake for an additional 10 minutes, allowing the flavors to meld together.
8. Garnish with fresh thyme leaves before serving.

This stuffed acorn squash is not only visually stunning but also rich in flavor. The roasted squash serves as the perfect vessel for the sweet and savory quinoa stuffing, providing a delightful contrast in textures. The cranberries add a tart sweetness that pairs beautifully with the nutty pecans and the slight maple syrup glaze, making this dish feel both decadent and wholesome. It’s a dish that will surely impress guests at your Easter dinner and serve as a satisfying main for anyone following a plant-based diet.

Vegan Asparagus and Mushroom Risotto

A creamy, rich, and earthy risotto made with tender asparagus and mushrooms, this Vegan Asparagus and Mushroom Risotto is a fantastic choice for an Easter dinner. The risotto base is cooked to perfection, creating a smooth and velvety texture, while the asparagus and mushrooms add freshness and depth to each bite.

Ingredients:

• 1 cup Arborio rice
• 1/2 lb asparagus, chopped into 1-inch pieces
• 1 cup mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, heated
• 1/2 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking for 3-4 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes, until tender and browned.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
4. If using, pour in the white wine and cook until absorbed. If not, proceed to the next step.
5. Gradually add the vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to absorb before adding the next ladle of broth. Continue until the rice is tender and creamy, about 20-25 minutes.
6. Meanwhile, steam or blanch the asparagus until just tender, about 3-4 minutes.
7. Once the rice is cooked, stir in the cooked asparagus, mushrooms, nutritional yeast, salt, and pepper.
8. Garnish with fresh parsley before serving.

This Vegan Asparagus and Mushroom Risotto is a wonderful, creamy dish that is perfect for a festive Easter dinner. The combination of earthy mushrooms and fresh asparagus offers a delightful contrast of flavors, while the creamy risotto creates a comforting and satisfying base. Nutritional yeast provides a subtle cheesy flavor without any dairy, making it a great choice for those following a vegan diet. The dish is luxurious yet light enough to leave room for dessert, and its vibrant colors will add a touch of elegance to your holiday table.

Vegan Carrot and Chickpea Salad

This bright and refreshing Vegan Carrot and Chickpea Salad is an excellent option for an Easter dinner side dish. Full of crunchy vegetables and hearty chickpeas, this salad is tossed with a tangy lemon-tahini dressing that brings everything together. It’s light, nutritious, and offers a burst of color, making it a perfect addition to your holiday spread.

Ingredients:

• 3 large carrots, grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp cumin
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the grated carrots, chickpeas, red onion, and chopped parsley.
2. In a separate small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, salt, and pepper until smooth.
3. Pour the dressing over the salad ingredients and toss to combine thoroughly.
4. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Before serving, give the salad a final toss and adjust seasoning if needed.

This vegan carrot and chickpea salad is not only a vibrant dish but also a nutrient-packed option for your Easter meal. The carrots provide a satisfying crunch, while the chickpeas add a protein-rich element to the salad. The tangy tahini dressing enhances the flavors, making each bite a refreshing and satisfying experience. The maple syrup adds a hint of sweetness that balances the richness of the tahini, and the cumin offers an aromatic warmth that complements the freshness of the vegetables. This salad is versatile and can be served as a side or as a light main for those looking for a plant-based option.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a flavorful and filling choice for a casual yet delicious Easter dinner. Roasted sweet potatoes and black beans are seasoned with bold spices and paired with a tangy avocado-lime salsa. These tacos are quick to assemble and bursting with flavors, making them a fun and vibrant main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 avocado, diced
• 1/4 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly caramelized.
2. While the sweet potatoes roast, prepare the avocado-lime salsa. In a small bowl, combine the diced avocado, red onion, cilantro, and lime juice. Season with a pinch of salt and pepper, and set aside.
3. Warm the corn tortillas in a dry skillet over medium heat for 1-2 minutes on each side, until soft and pliable.
4. Once the sweet potatoes are roasted, assemble the tacos by placing a few spoonfuls of sweet potatoes on each tortilla, followed by black beans and a generous scoop of avocado-lime salsa.
5. Serve immediately and enjoy!

These vegan sweet potato and black bean tacos are packed with flavor and texture. The roasted sweet potatoes bring a natural sweetness that pairs perfectly with the savory black beans. The avocado-lime salsa adds a creamy and tangy touch that balances the spices, creating a delicious and satisfying taco experience. These tacos are not only visually stunning but also wholesome, providing a balanced meal with fiber, protein, and healthy fats. They are easy to prepare and can be a fun, interactive dish for guests to assemble themselves during your Easter celebration.

Vegan Chocolate Avocado Mousse

For a decadent yet healthier dessert, this Vegan Chocolate Avocado Mousse is the perfect Easter treat. The creamy texture of ripe avocados blends seamlessly with rich cocoa and a touch of sweetness, creating a mousse that is as indulgent as it is nutritious. It’s a great way to end your meal on a chocolatey note without the guilt.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk (or any plant-based milk)
• Pinch of salt
• Shaved dark chocolate or berries, for garnish

Instructions:

1. In a food processor or blender, combine the avocado, cocoa powder, maple syrup, vanilla extract, almond milk, and a pinch of salt.
2. Blend until smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
3. Taste the mousse and adjust sweetness or flavor, adding more syrup or vanilla as desired.
4. Chill the mousse in the refrigerator for at least 30 minutes to allow it to set and thicken.
5. Before serving, top with shaved dark chocolate or fresh berries for a decorative touch.

This vegan chocolate avocado mousse is a rich and creamy dessert that feels indulgent while remaining healthy. The avocado provides a velvety texture, making the mousse smooth and satisfying without the need for dairy or heavy cream. The cocoa powder and maple syrup create the perfect balance of bitterness and sweetness, resulting in a dessert that is both decadent and light. Topping it with shaved chocolate or fresh berries adds a touch of elegance, making this mousse an ideal way to round off your Easter dinner with a delicious and plant-based treat.

Vegan Roasted Vegetable and Quinoa Salad

This Vegan Roasted Vegetable and Quinoa Salad is a flavorful, nutritious, and colorful dish that works wonderfully as a side or main for your Easter dinner. Roasted vegetables, including sweet potatoes, bell peppers, and zucchini, are tossed with protein-packed quinoa and drizzled with a zesty lemon-tahini dressing, offering a perfect combination of textures and fresh flavors.

Ingredients:

• 1 cup quinoa, rinsed
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil (for dressing)
• 1 tsp maple syrup (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the sweet potato, bell pepper, and zucchini on a baking sheet, drizzle with olive oil, and season with smoked paprika, cumin, salt, and pepper. Toss to coat and roast for 25-30 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
2. While the vegetables roast, cook the quinoa according to the package instructions. Once cooked, fluff with a fork and set aside to cool slightly.
3. In a small bowl, whisk together the tahini, lemon juice, olive oil, maple syrup (if using), salt, and pepper to create the dressing.
4. Once the vegetables are roasted and the quinoa is ready, combine them in a large mixing bowl. Add the chopped parsley and drizzle with the tahini dressing. Toss gently to combine.
5. Serve the salad warm or at room temperature.

This Vegan Roasted Vegetable and Quinoa Salad is a perfect addition to your Easter dinner table. The roasted vegetables bring a wonderful depth of flavor, and the quinoa provides a satisfying, protein-packed base. The tahini dressing adds a creamy, tangy finish, balancing out the natural sweetness of the roasted veggies. Whether served warm or at room temperature, this dish is both vibrant and hearty, making it a hit for anyone following a plant-based diet.

Vegan Spaghetti Primavera

This Vegan Spaghetti Primavera is a simple yet elegant dish that celebrates the fresh flavors of spring. Loaded with colorful vegetables like bell peppers, cherry tomatoes, and zucchini, the pasta is tossed with a light garlic and olive oil sauce, creating a fresh and satisfying meal that is perfect for Easter.

Ingredients:

• 8 oz spaghetti (gluten-free if preferred)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup fresh basil, chopped
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Vegan Parmesan (optional), for garnish

Instructions:

1. Cook the spaghetti according to the package instructions. Once done, drain and set aside, reserving some pasta water for later.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced bell peppers and zucchini to the skillet, cooking for 5-7 minutes until the vegetables are tender but still vibrant.
4. Add the cherry tomatoes and cook for an additional 2-3 minutes until softened.
5. Toss the cooked spaghetti into the skillet with the vegetables, adding a bit of reserved pasta water to help coat the noodles if needed.
6. Stir in the fresh basil, lemon juice, and season with salt and pepper.
7. Serve immediately, garnished with vegan Parmesan if desired.

This Vegan Spaghetti Primavera is a light yet flavorful dish that highlights the beauty of fresh, seasonal vegetables. The combination of bell peppers, zucchini, and cherry tomatoes creates a burst of color and texture, while the garlic and olive oil sauce brings everything together. The fresh basil and lemon juice add a refreshing finish, making this pasta a perfect option for a vibrant Easter dinner that is light on the palate but full of flavor.

Vegan Lemon Blueberry Cheesecake Bars

These Vegan Lemon Blueberry Cheesecake Bars are a delightful and creamy dessert that offers the perfect balance of tangy lemon and sweet blueberries. The smooth, dairy-free filling is set atop a crunchy almond-date crust, making these bars not only delicious but also a great make-ahead dessert for your Easter celebration.

Ingredients:

• 1 cup raw almonds
• 1/2 cup Medjool dates, pitted
• 1 cup raw cashews (soaked for 4 hours or overnight)
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 1/2 tsp vanilla extract
• 1/2 cup fresh or frozen blueberries
• 1 tbsp coconut oil (melted)

Instructions:

1. Start by preparing the crust: In a food processor, blend the almonds and dates until a sticky dough forms. Press this mixture into the bottom of a lined 8×8-inch pan, pressing it down firmly to form an even crust. Place in the freezer to set while you prepare the filling.
2. For the filling, blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract in a high-speed blender until smooth and creamy.
3. Pour the filling over the crust, smoothing it out with a spatula.
4. Drop spoonfuls of the blueberries onto the top of the cheesecake filling and use a toothpick or skewer to swirl them into the mixture.
5. Freeze the bars for at least 4 hours, or until fully set.
6. Once set, remove from the freezer and cut into squares. Serve chilled, garnished with extra fresh blueberries if desired.

These Vegan Lemon Blueberry Cheesecake Bars offer a delightful contrast of tangy lemon and sweet blueberries, with a creamy, rich filling that will leave your guests coming back for more. The almond-date crust provides a satisfying crunch that complements the smooth, dairy-free cheesecake, making this dessert both decadent and refreshing. It’s a great make-ahead option, allowing you to enjoy your Easter celebration without the stress of last-minute dessert preparations. Whether served as a small bite or a sweet finish to your meal, these cheesecake bars will be a hit with all your guests.

Vegan Stuffed Portobello Mushrooms

These Vegan Stuffed Portobello Mushrooms make a hearty, satisfying, and elegant dish perfect for an Easter dinner. The large, meaty mushrooms are stuffed with a flavorful combination of quinoa, spinach, sun-dried tomatoes, and garlic, then baked to perfection. This dish can easily be served as a main course or a show-stopping side.

Ingredients:

• 4 large Portobello mushroom caps, stems removed and cleaned
• 1 cup cooked quinoa
• 1 cup fresh spinach, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1/4 cup pine nuts, toasted
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the spinach and cook until wilted, about 3-4 minutes. Stir in the sun-dried tomatoes, cooked quinoa, pine nuts, and balsamic vinegar. Season with salt and pepper, and mix well.
4. Stuff each mushroom cap with the quinoa mixture, pressing down lightly to pack it in.
5. Drizzle the remaining olive oil over the stuffed mushrooms and bake for 25-30 minutes, or until the mushrooms are tender and the stuffing is heated through.
6. Garnish with fresh parsley before serving.

These Vegan Stuffed Portobello Mushrooms are a savory, satisfying option for your Easter dinner. The rich, earthy flavor of the mushrooms pairs beautifully with the quinoa and spinach stuffing, while the balsamic vinegar adds a tangy depth. The pine nuts bring a delightful crunch, making each bite a perfect balance of texture and flavor. This dish is visually stunning and makes for a wonderful main course or side for any plant-based celebration.

Vegan Spring Vegetable Risotto

This Vegan Spring Vegetable Risotto is a creamy, comforting dish loaded with fresh seasonal vegetables like peas, asparagus, and leeks. It’s made without dairy, relying on vegetable broth and a touch of nutritional yeast to create a rich, creamy texture. This risotto makes a perfect side dish for an Easter dinner or a stand-alone main.

Ingredients:

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small leek, chopped
• 1 cup asparagus, chopped into 1-inch pieces
• 1/2 cup frozen peas
• 4 cups vegetable broth, warmed
• 1/4 cup dry white wine (optional)
• 1/4 cup nutritional yeast
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pan or skillet, heat the olive oil over medium heat. Add the chopped leek and sauté for 3-4 minutes until soft.
2. Add the Arborio rice to the pan and toast it for 1-2 minutes, stirring frequently.
3. Pour in the white wine (if using) and cook for 1-2 minutes, allowing it to absorb into the rice.
4. Begin adding the warmed vegetable broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth.
5. After about 15 minutes, stir in the asparagus and peas. Continue adding the broth and stirring until the rice is creamy and tender, about 25 minutes.
6. Remove from heat and stir in the nutritional yeast, salt, and pepper.
7. Garnish with fresh parsley and serve immediately.

This Vegan Spring Vegetable Risotto is a delicious and satisfying dish perfect for springtime celebrations like Easter. The creamy texture of the risotto is made without any dairy, relying on the richness of the vegetable broth and the savory depth of nutritional yeast. The spring vegetables like peas, asparagus, and leeks bring bright flavors and colors to the dish, making it a vibrant and wholesome addition to your holiday meal. The risotto’s delicate balance of creaminess and lightness makes it an ideal option for anyone looking for a comforting yet fresh dish.

Vegan Avocado and Mango Salad

This Vegan Avocado and Mango Salad is a refreshing and vibrant dish that will bring a burst of color and flavor to your Easter table. The creamy avocado pairs perfectly with the sweet, juicy mango, and the cilantro-lime dressing adds a zesty, fresh touch. It’s a light and healthy salad that works beautifully as a side dish or a starter.

Ingredients:

• 2 ripe avocados, peeled and diced
• 1 ripe mango, peeled and diced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocado, mango, and red onion.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and gently toss to combine.
4. Garnish with fresh cilantro and serve immediately.

This Vegan Avocado and Mango Salad is a light, refreshing, and slightly sweet dish that is perfect for an Easter dinner. The creaminess of the avocado and the sweetness of the mango create a harmonious balance of flavors, while the tangy lime dressing adds a refreshing contrast. The red onion provides a subtle crunch, and the cilantro brings a fresh, herbaceous note to the salad. This dish is incredibly easy to prepare, making it a great choice for a stress-free, yet impressive addition to your holiday spread.

Vegan Roasted Butternut Squash Soup

This Vegan Roasted Butternut Squash Soup is a velvety, comforting dish that brings warmth and flavor to your Easter dinner. Roasting the squash enhances its natural sweetness and depth of flavor, while the creamy coconut milk adds richness without dairy. It’s a perfect light starter that can be paired with any of your main dishes.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 4 cups vegetable broth
• 1/2 can (7 oz) coconut milk
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the butternut squash cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender and slightly caramelized.
2. While the squash is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, sautéing for about 5-7 minutes until softened.
3. Once the squash is done roasting, add it to the pot along with the vegetable broth, ginger, cinnamon, salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes.
4. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until silky.
5. Stir in the coconut milk and adjust the seasoning to taste. Let it simmer for another 5 minutes.
6. Serve hot, garnished with fresh thyme or parsley.

This Vegan Roasted Butternut Squash Soup is a rich, flavorful option for your Easter meal. The sweetness of the roasted squash, combined with the warm spices of ginger and cinnamon, creates a perfect balance of comfort and complexity. The coconut milk adds a luscious creaminess, making the soup feel indulgent yet entirely plant-based. This soup is a great starter that can be made ahead, allowing you to enjoy the flavors without any last-minute preparation.

Vegan Spicy Lentil and Sweet Potato Stew

This Vegan Spicy Lentil and Sweet Potato Stew is a hearty and nutritious dish that offers a comforting yet bold flavor. Packed with protein-rich lentils, tender sweet potatoes, and vibrant spices, it’s perfect for a filling Easter dinner. The stew is seasoned with cumin, coriander, and smoked paprika, adding layers of depth and warmth.

Ingredients:

• 1 cup dried green lentils, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional for extra heat)
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, chopped, for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper, sautéing for about 5 minutes until softened.
2. Stir in the cumin, smoked paprika, coriander, and cayenne pepper (if using), and cook for 1 minute to release the spices’ fragrance.
3. Add the sweet potatoes, lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer and cook for 30-35 minutes, or until the lentils and sweet potatoes are tender.
4. Season with salt and pepper to taste. If the stew is too thick, add a little more broth or water to reach the desired consistency.
5. Serve hot, garnished with fresh cilantro.

This Vegan Spicy Lentil and Sweet Potato Stew is a robust, comforting dish that combines the earthiness of lentils with the natural sweetness of sweet potatoes. The spices create a beautiful depth of flavor, making this stew a standout dish for your Easter dinner. It’s filling and hearty enough to be served as a main course, and the fresh cilantro adds a bright, refreshing finish. This dish is not only flavorful but also packed with nutrients, making it a wholesome option for any plant-based celebration.

Vegan Lemon Garlic Roasted Cauliflower Steaks

These Vegan Lemon Garlic Roasted Cauliflower Steaks are an elegant and flavorful main dish that’s perfect for Easter. The cauliflower is roasted to golden perfection with a zesty lemon-garlic marinade that enhances its natural flavor. It’s a light yet satisfying dish that can be served as a centerpiece or alongside other vegan sides.

Ingredients:

• 1 large cauliflower head, cut into thick steaks
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon
• 1/2 tsp smoked paprika
• 1/2 tsp turmeric
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the olive oil, garlic, lemon juice, lemon zest, smoked paprika, turmeric, salt, and pepper.
3. Cut the cauliflower into thick steaks, about 1-inch wide, making sure to keep the core intact so the steaks hold together. Arrange the steaks on the prepared baking sheet.
4. Brush the cauliflower steaks with the lemon-garlic marinade, making sure to coat both sides.
5. Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
6. Garnish with fresh parsley before serving.

These Vegan Lemon Garlic Roasted Cauliflower Steaks are a stunning and flavorful option for your Easter dinner. The cauliflower is roasted to perfection with a tangy, garlicky marinade, offering a deliciously savory dish that’s both light and satisfying. The lemon zest adds a refreshing burst of citrus, while the smoked paprika and turmeric give the steaks a subtle warmth and depth of flavor. These steaks are simple to prepare, yet visually striking, making them a great main dish or side for your holiday table.

Note: More recipes​ are coming soon!