50+ Delicious Easter Low-Fat Vegan Recipes for a Healthy Feast

Easter is a time of celebration, filled with delicious meals, family gatherings, and joyful traditions.

But for those looking to maintain a healthy lifestyle or follow a plant-based diet, it can sometimes be challenging to find recipes that are both festive and nutritious.

That’s where low-fat vegan recipes come into play. Whether you’re hosting an Easter brunch, preparing a family dinner, or simply looking for lighter alternatives to classic holiday dishes, we’ve gathered over 50 amazing low-fat vegan recipes that will not only satisfy your cravings but also nourish your body.

From savory sides to decadent desserts, these recipes are packed with fresh ingredients, wholesome flavors, and no unnecessary fats.

Perfect for anyone seeking to enjoy the holiday without compromising on health, these dishes are sure to be crowd-pleasers.

Let’s dive into these plant-based delights that will make your Easter feast both delicious and guilt-free!

50+ Delicious Easter Low-Fat Vegan Recipes for a Healthy Feast

Easter is the perfect occasion to enjoy the vibrant flavors of spring while staying true to your health goals.

With these 50+ low-fat vegan recipes, you can indulge in a wide variety of dishes, from savory mains to sweet treats, without any of the heaviness typically associated with holiday meals.

These recipes not only align with your plant-based lifestyle but also make it easy to share nutritious, flavorful dishes with family and friends.

So this Easter, fill your table with dishes that celebrate both the season and your commitment to a healthier, compassionate way of living.

Enjoy the festivities with delicious meals that are as kind to your body as they are to the planet!

Vegan Easter Quinoa Salad with Roasted Veggies

A refreshing and vibrant quinoa salad that’s perfect for Easter, packed with nutrient-rich vegetables and a tangy lemon dressing. This low-fat vegan dish is light, full of flavor, and easy to prepare, making it an ideal choice for a festive and healthy meal.

Ingredients:

• 1 cup quinoa, rinsed
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red bell pepper, chopped
• 1 cup zucchini, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced zucchini, red bell pepper, and cherry tomatoes with olive oil, cumin, salt, and pepper. Spread the veggies on the baking sheet in an even layer.
3. Roast for 20-25 minutes or until the vegetables are tender and lightly browned.
4. Meanwhile, cook the quinoa according to package instructions, then fluff with a fork and set aside to cool.
5. In a large mixing bowl, combine the cooked quinoa with the roasted veggies, cucumber, and fresh parsley. Add lemon juice and stir gently to combine.
6. Adjust salt and pepper to taste and serve chilled or at room temperature.

A perfect side dish or main, this quinoa salad is both satisfying and full of nutrients. The roasted veggies provide a wonderful depth of flavor while the lemon dressing adds a light, refreshing touch that balances everything beautifully. It’s a delightful, guilt-free option for any Easter celebration, offering plenty of texture and freshness.

Vegan Stuffed Sweet Potatoes with Black Beans and Avocado

These baked sweet potatoes stuffed with seasoned black beans and topped with creamy avocado are a filling, healthy, and low-fat vegan dish that brings a festive touch to Easter meals. The combination of savory beans, sweet potatoes, and avocado is both satisfying and nourishing, perfect for a plant-based Easter.

Ingredients:

• 4 medium sweet potatoes
• 1 can black beans, drained and rinsed
• 1 small red onion, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 tablespoon lime juice
• 1 avocado, diced
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Pierce the sweet potatoes with a fork and place them on a baking sheet.
2. Bake the sweet potatoes for 40-45 minutes or until tender.
3. While the potatoes bake, heat a pan over medium heat and sauté the diced onion until soft, about 5 minutes. Add the black beans, cumin, smoked paprika, salt, and pepper, and cook for another 5-7 minutes, stirring occasionally.
4. Once the sweet potatoes are done, carefully cut them open and fluff the insides with a fork.
5. Spoon the black bean mixture into each sweet potato, then top with diced avocado and a squeeze of lime juice.
6. Garnish with fresh cilantro before serving.

This stuffed sweet potato dish is not only a crowd-pleaser but also incredibly nutritious. The sweet potatoes provide a comforting, natural sweetness, while the black beans bring heartiness and protein. The creamy avocado on top is a perfect finishing touch, offering healthy fats without adding unnecessary calories. It’s an easy, tasty, and low-fat option for a healthy Easter meal.

Vegan Carrot Ginger Soup

This velvety carrot ginger soup is a light, low-fat vegan dish that brings warmth and comfort to any Easter spread. The combination of sweet carrots and spicy ginger creates a flavorful soup that’s both satisfying and soothing, perfect for those seeking a healthy and hearty starter.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 small onion, diced
• 2 tablespoons fresh ginger, grated
• 4 cups vegetable broth (low sodium)
• 1 tablespoon olive oil
• 1 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Add the grated ginger and ground turmeric, cooking for another minute until fragrant.
3. Add the chopped carrots and vegetable broth, bringing the mixture to a simmer. Cover and cook for 20-25 minutes until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth and creamy. (Alternatively, you can carefully transfer the soup in batches to a blender.)
5. Season with salt and pepper to taste and serve garnished with fresh cilantro.

This carrot ginger soup is a true delight for the taste buds. The carrots give the soup a naturally sweet base, while the ginger and turmeric provide a gentle warmth and depth of flavor. It’s light, yet comforting, and the fresh cilantro adds a burst of freshness that elevates the whole dish. This soup is perfect for starting your Easter meal on a light and flavorful note, offering a nutritious, low-fat option that everyone will enjoy.

Vegan Avocado and Chickpea Salad

A creamy, tangy, and protein-packed salad that’s perfect for Easter, combining the richness of avocado with the hearty texture of chickpeas. This easy-to-make vegan dish is fresh, filling, and low in fat, making it a great addition to any holiday spread.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 small red onion, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Fresh parsley for garnish
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, diced avocado, cucumber, and red onion.
2. In a small bowl, whisk together the lemon juice, olive oil, oregano, salt, and pepper.
3. Pour the dressing over the chickpea mixture and gently toss to combine.
4. Garnish with fresh parsley before serving.

This simple yet flavorful salad is both satisfying and nutritious, offering a great balance of healthy fats and plant-based protein. The creamy avocado blends beautifully with the chickpeas, while the fresh veggies add a delightful crunch. It’s an easy, low-fat dish that’s sure to become a favorite at any Easter meal, providing both comfort and nutrition in every bite.

Vegan Cauliflower Rice Stir Fry

This cauliflower rice stir fry is a light, flavorful, and low-fat vegan dish that’s perfect for Easter. Packed with vibrant vegetables and seasoned with savory spices, it offers a healthier alternative to traditional rice dishes, while still being just as satisfying and delicious.

Ingredients:

• 1 medium cauliflower, grated into rice-sized pieces
• 1 cup bell peppers, diced (any color)
• 1/2 cup peas
• 1 small carrot, shredded
• 2 tablespoons soy sauce (low sodium)
• 1 tablespoon sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• Green onions for garnish
• Salt and pepper to taste

Instructions:

1. In a large pan or wok, heat the sesame oil over medium heat. Add the diced bell peppers, peas, and shredded carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
2. Add the grated cauliflower to the pan, followed by the soy sauce, garlic powder, ginger, salt, and pepper. Stir well to combine and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower rice is tender.
3. Garnish with green onions before serving.

This cauliflower rice stir fry is a light and low-fat dish, offering a healthy twist on traditional fried rice. The cauliflower takes on the texture of rice, while the vegetables bring in a lovely crunch and vibrant flavors. The soy sauce and sesame oil add a savory depth, making this dish both satisfying and flavorful. It’s a great choice for a vegan Easter meal that’s both nutritious and low in fat.

Vegan Lemon Poppy Seed Muffins

These light and fluffy lemon poppy seed muffins are the perfect low-fat vegan treat for Easter, offering a burst of citrusy freshness without any added dairy or eggs. Made with wholesome ingredients, these muffins are both delicious and healthier than traditional versions, making them an ideal choice for a guilt-free dessert.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• Pinch of salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
3. In another bowl, mix the almond milk, maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool before serving.

These lemon poppy seed muffins are a perfect way to satisfy your sweet tooth on Easter while keeping things light and healthy. The lemon zest and juice infuse the muffins with a fresh, citrusy flavor that pairs beautifully with the crunch of the poppy seeds. With no eggs or dairy, these muffins are an ideal low-fat, vegan option for an Easter breakfast or dessert. They offer a delightful balance of sweetness and tartness, making them a crowd favorite for any spring celebration.

Vegan Roasted Asparagus with Lemon and Garlic

This simple yet elegant roasted asparagus with lemon and garlic is a light, flavorful, and low-fat vegan dish perfect for Easter. The combination of tender asparagus, aromatic garlic, and zesty lemon makes it a refreshing and healthy side dish to complement any holiday meal.

Ingredients:

• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• Zest of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the trimmed asparagus in a single layer on the baking sheet. Drizzle with olive oil and toss to coat evenly.
3. Sprinkle the minced garlic, lemon zest, salt, and pepper over the asparagus.
4. Roast in the oven for 15-20 minutes, or until the asparagus is tender and slightly crisp at the tips.
5. Remove from the oven and drizzle with lemon juice. Garnish with fresh parsley before serving.

This roasted asparagus dish is an elegant and low-fat side that’s packed with flavor. The lemon and garlic elevate the natural taste of the asparagus, making it a perfect addition to your Easter table. The slight crispiness of the asparagus after roasting adds texture, while the fresh parsley offers a pop of color and freshness. It’s an easy and delicious way to enjoy a healthy vegetable at your holiday meal.

Vegan Lemon and Basil Pasta

A light, refreshing, and flavorful pasta dish that’s low in fat yet packed with vibrant flavors. The combination of fresh basil, tangy lemon, and the natural richness of olive oil makes this vegan pasta a perfect, guilt-free dish for an Easter celebration.

Ingredients:

• 8 oz whole wheat spaghetti
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions:

1. Cook the whole wheat spaghetti according to package instructions. Drain, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
3. Add the cooked pasta to the pan, along with the lemon zest, lemon juice, and chopped basil. Toss everything together, adding reserved pasta water a little at a time to help the sauce coat the pasta.
4. Season with salt, pepper, and crushed red pepper flakes (if using).
5. Serve immediately, garnished with additional fresh basil if desired.

This vegan lemon and basil pasta is a light, aromatic dish that’s perfect for Easter. The whole wheat spaghetti provides a nutty base, while the lemon and basil infuse the pasta with bright, fresh flavors. The olive oil adds a touch of richness without being overly heavy, making this a light yet satisfying meal. It’s an easy-to-make dish that’s ideal for a quick lunch or dinner during the holiday, offering a burst of flavors with every bite.

Vegan Strawberry Chia Pudding

This strawberry chia pudding is a refreshing, low-fat vegan dessert that’s both nutritious and satisfying. It combines the natural sweetness of strawberries with the texture of chia seeds, creating a creamy, dairy-free pudding that’s perfect for a light Easter dessert.

Ingredients:

• 1 cup fresh strawberries, chopped
• 2 tablespoons chia seeds
• 1 cup almond milk (or any plant-based milk)
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract
• Fresh strawberries for topping

Instructions:

1. In a blender, combine the chopped strawberries, almond milk, maple syrup, and vanilla extract. Blend until smooth.
2. Pour the strawberry mixture into a bowl or jar and stir in the chia seeds.
3. Cover and refrigerate for at least 3 hours, or overnight, until the pudding thickens and the chia seeds expand.
4. Once set, give the pudding a good stir and top with fresh strawberries before serving.

This strawberry chia pudding is the perfect way to enjoy a low-fat dessert that’s both healthy and indulgent. The chia seeds provide a creamy, pudding-like texture, while the strawberries offer natural sweetness and a refreshing flavor. It’s a great dessert for Easter, providing a light and satisfying option for those looking to enjoy a treat without overindulging. Plus, it’s easy to prepare ahead of time, making it a convenient choice for busy holiday planning.

Vegan Lemon Herb Roasted Potatoes

These lemon herb roasted potatoes are a crispy, savory, and low-fat vegan side dish that will add a burst of flavor to your Easter meal. The bright notes of lemon paired with fresh herbs make these potatoes both aromatic and satisfying, without the need for any heavy fats or oils.

Ingredients:

• 1 1/2 pounds baby potatoes, halved
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dried rosemary
• 2 teaspoons dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the halved baby potatoes with olive oil, lemon juice, lemon zest, rosemary, thyme, salt, and pepper. Make sure the potatoes are evenly coated with the seasoning mixture.
3. Spread the potatoes in a single layer on the baking sheet.
4. Roast for 30-35 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the outside, tender on the inside.
5. Garnish with fresh parsley before serving.

These lemon herb roasted potatoes are a simple yet flavorful side that will complement any Easter dish. The lemon juice and zest add a zesty brightness that cuts through the natural richness of the potatoes, while the rosemary and thyme bring a savory, herby note. With minimal oil, they are a low-fat, healthy side dish that doesn’t compromise on flavor. Whether served with roasted vegetables or a main entrée, they are sure to be a hit at your holiday table.

Vegan Zucchini Noodles with Avocado Pesto

A fresh, low-fat vegan pasta alternative made from zucchini noodles, paired with a creamy avocado pesto sauce. This dish is light, flavorful, and a perfect choice for an Easter meal, providing a healthy twist on traditional pasta without the extra calories.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 2 cloves garlic
• 2 tablespoons olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional)

Instructions:

1. Using a spiralizer, create zucchini noodles from the zucchinis. Set aside.
2. In a food processor, combine the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper. Process until smooth and creamy. If the pesto is too thick, add a tablespoon of water to reach the desired consistency.
3. Toss the zucchini noodles with the avocado pesto until well coated.
4. Serve immediately, topped with cherry tomatoes for added color and flavor.

This zucchini noodle dish offers a light, refreshing alternative to traditional pasta, with the creamy avocado pesto providing all the richness and flavor. The basil and lemon bring a fresh, aromatic kick to the sauce, making this a satisfying meal that’s both low-fat and full of nutrients. It’s a great Easter option for anyone looking for a healthy, plant-based meal that still feels indulgent.

Vegan Carrot and Hummus Wraps

These vegan carrot and hummus wraps are a simple, nutritious, and low-fat option for a light Easter lunch or snack. Packed with fresh veggies and a creamy hummus spread, they are not only delicious but also full of fiber and healthy fats, making them a satisfying choice for a wholesome meal.

Ingredients:

• 4 whole wheat wraps or tortillas
• 1 large carrot, julienned
• 1 cucumber, julienned
• 1/2 red bell pepper, thinly sliced
• 1/4 cup fresh spinach or lettuce
• 1/4 cup hummus (store-bought or homemade)
• Salt and pepper to taste
• Lemon juice (optional)

Instructions:

1. Lay the wraps flat on a clean surface. Spread a thin layer of hummus on each wrap, leaving about an inch border around the edges.
2. Arrange the julienned carrots, cucumber, bell pepper, and spinach (or lettuce) in the center of each wrap.
3. Season with salt, pepper, and a squeeze of lemon juice (if desired).
4. Roll the wraps tightly, folding in the sides as you go, to secure all the ingredients inside.
5. Slice the wraps in half and serve immediately.

These carrot and hummus wraps are a quick and easy vegan meal that’s light yet satisfying. The creamy hummus pairs perfectly with the crunchy fresh veggies, and the whole wheat wrap adds a nutty flavor and extra fiber. They make a great on-the-go meal or a light addition to any Easter spread. Their simplicity and nutritional benefits make them an ideal low-fat, plant-based choice for anyone looking to enjoy a fresh and delicious meal.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vibrant vegan stuffed bell peppers are a healthy, low-fat dish packed with protein-rich quinoa and black beans. Filled with spices, fresh vegetables, and topped with a zesty lime dressing, they make for a satisfying and colorful addition to your Easter feast.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a pan, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
3. Stir in the quinoa, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 2-3 more minutes, mixing well.
4. Stuff each bell pepper with the quinoa and black bean mixture, pressing down gently to pack the filling.
5. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Drizzle with lime juice and garnish with fresh cilantro before serving.

These stuffed bell peppers are an explosion of flavors and textures, making them a perfect addition to any Easter celebration. The quinoa provides a hearty base, while the black beans and corn add a satisfying mix of protein and sweetness. The lime juice and spices elevate the dish, making it both vibrant and satisfying. Low in fat yet packed with nutrients, these stuffed peppers are a wholesome and delicious way to enjoy a plant-based Easter meal.

Vegan Mango Chia Pudding

This tropical mango chia pudding is a creamy, dairy-free dessert that’s low in fat and packed with nutrients. The sweetness of ripe mango pairs beautifully with the texture of chia seeds, making it a refreshing and healthy treat for Easter.

Ingredients:

• 1 ripe mango, peeled and chopped
• 1 cup coconut milk (or any plant-based milk)
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon vanilla extract
• Fresh mint for garnish

Instructions:

1. In a blender, combine the chopped mango, coconut milk, maple syrup, and vanilla extract. Blend until smooth.
2. Stir in the chia seeds and pour the mixture into individual serving cups or jars.
3. Cover and refrigerate for at least 3 hours, or overnight, until the pudding thickens.
4. Before serving, garnish with fresh mint for a burst of color and freshness.

This mango chia pudding is a light, tropical dessert that will add a refreshing note to your Easter meal. The chia seeds create a thick, creamy texture, while the mango adds natural sweetness and a burst of flavor. It’s a great way to end your meal on a healthy note, with minimal fat and plenty of nutrients. The pudding can be made ahead of time, making it a convenient and delicious option for a low-fat, plant-based Easter dessert.

Vegan Sweet Potato and Kale Salad

A nutrient-packed salad that combines the earthy sweetness of roasted sweet potatoes with the hearty texture of kale. This vibrant, low-fat salad is perfect for Easter, offering a filling yet refreshing side dish that is both delicious and nourishing.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 4 cups kale, chopped
• 1 tablespoon apple cider vinegar
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• 1/4 cup pumpkin seeds (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with olive oil, paprika, salt, and pepper. Spread them in a single layer on the baking sheet.
3. Roast the sweet potatoes for 25-30 minutes, or until tender and lightly browned, stirring halfway through.
4. In a small bowl, whisk together the apple cider vinegar, lemon juice, and maple syrup.
5. In a large bowl, massage the chopped kale with the dressing until softened.
6. Add the roasted sweet potatoes to the kale, tossing gently to combine. Sprinkle with pumpkin seeds if desired before serving.

This sweet potato and kale salad is a wholesome, low-fat dish that is both filling and nutritious. The roasted sweet potatoes provide a natural sweetness that pairs perfectly with the earthy kale, while the tangy dressing ties everything together. With minimal fat and packed with vitamins and fiber, this salad is an excellent addition to any Easter meal, providing both flavor and nourishment in every bite.

Note: More recipes​ are coming soon!