50+ Delicious Easter Vegan Lunch Recipes for Flavorful Celebration

Easter is a time for gathering with loved ones, celebrating new beginnings, and, of course, enjoying delicious food.

While traditional Easter meals are often centered around meat, there’s an ever-growing trend of plant-based options that are just as hearty, flavorful, and festive.

Whether you’re hosting a vegan Easter dinner or simply looking to try something new, these 50+ Easter vegan lunch recipes offer a variety of dishes that are sure to please everyone at the table.

From vibrant salads and roasted vegetables to creamy casseroles and savory baked goods, these recipes will inspire your menu and help you create a compassionate, nutritious, and mouthwatering Easter feast.

In this collection, you’ll find easy-to-make dishes that highlight the best seasonal produce, along with bold flavors that even non-vegans will love.

Whether you’re in the mood for a light and refreshing salad, a filling main dish, or a sweet treat to finish off your meal, there’s a vegan option here for every palate and preference.

So, roll up your sleeves, grab your apron, and let’s get cooking with these incredible Easter vegan lunch recipes that everyone can enjoy!

50+ Delicious Easter Vegan Lunch Recipes for Flavorful Celebration

This collection of 50+ Easter vegan lunch recipes is a testament to how flavorful and exciting plant-based cooking can be.

Whether you’re preparing a light starter, a hearty main course, or a sweet treat, there’s something here to elevate your Easter celebration.

These dishes are designed to bring people together and make your gathering as delicious and memorable as it is meaningful.

Embrace the season of renewal with vibrant, nourishing meals that not only celebrate the spirit of Easter but also align with a healthier, more compassionate lifestyle.

Let these recipes inspire your Easter spread and showcase how easy it is to create a feast that’s not only vegan but full of flavor and love.

Enjoy your time in the kitchen, and most importantly, enjoy sharing these meals with the people who matter most.

Springtime Vegan Carrot and Lentil Loaf

This carrot and lentil loaf is a wholesome and vibrant centerpiece for an Easter lunch. Packed with the goodness of lentils, carrots, and herbs, it’s a flavorful and nutritious dish. Served with a light vegan gravy or tomato-based sauce, it offers a perfect blend of textures and spring flavors that guests will love.

Ingredients

• For the loaf:
  • 1 cup red lentils, rinsed
  • 2 cups water
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, grated
  • 1 cup rolled oats
  • 3 tbsp ground flaxseed mixed with 9 tbsp water (flax egg)
  • 2 garlic cloves, minced
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • ½ tsp ground cumin
  • Salt and pepper to taste
• For the glaze:
  • 3 tbsp tomato paste
  • 2 tsp maple syrup
  • 1 tsp Dijon mustard

Instructions

1. Preheat your oven to 375°F (190°C) and grease a loaf pan or line it with parchment paper.
2. Cook lentils in water over medium heat until softened, about 15–20 minutes. Drain any excess water and set aside.
3. Heat olive oil in a pan and sauté onions and garlic until fragrant and translucent. Add grated carrots and cook for 5 minutes.
4. In a mixing bowl, combine cooked lentils, sautéed vegetables, oats, flax egg, soy sauce, and seasonings. Mix well until combined.
5. Transfer the mixture to the prepared loaf pan, pressing it down firmly.
6. Mix the glaze ingredients and spread evenly over the top of the loaf.
7. Bake for 40–45 minutes or until firm and golden on top.
8. Let the loaf cool slightly before slicing and serving.

This carrot and lentil loaf will undoubtedly become a highlight of your Easter table. The earthy flavors combined with the sweet and tangy glaze create a harmonious taste profile. It’s satisfying, hearty, and a beautiful way to celebrate a vegan Easter lunch.

Lemony Asparagus and Pea Risotto

Bright and refreshing, this lemony asparagus and pea risotto is perfect for an Easter celebration. It brings together the crisp flavors of spring vegetables with the creaminess of a vegan risotto. This dish is sure to impress with its vibrant colors and zesty citrus undertones.

Ingredients

• 1 cup Arborio rice
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 4 cups vegetable stock, warmed
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas
• Juice and zest of 1 lemon
• 2 tbsp nutritional yeast
• 2 tbsp vegan butter
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until softened.
2. Add Arborio rice and stir to coat in the oil. Cook for 1–2 minutes.
3. Gradually add the vegetable stock, one ladle at a time, stirring constantly until absorbed before adding more.
4. When the rice is almost cooked (about 18–20 minutes), stir in asparagus and peas. Cook until tender but still vibrant.
5. Remove the pan from heat and stir in lemon juice, zest, nutritional yeast, and vegan butter. Season with salt and pepper.
6. Serve hot, garnished with extra lemon zest if desired.

This risotto offers a balance of creamy comfort and bright freshness, making it a delightful addition to your Easter meal. Its light yet satisfying nature ensures it pairs beautifully with other dishes on the menu, creating a festive and elegant dining experience.

Roasted Spring Vegetable Tart

This roasted spring vegetable tart is a stunning, flaky delight that captures the essence of Easter. With a crispy puff pastry base and an array of vibrant, seasoned vegetables, this tart is as eye-catching as it is delicious.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup vegan cream cheese or ricotta substitute
• 1 tbsp olive oil
• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1 cup asparagus, trimmed and cut into halves
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry onto the prepared baking sheet. Lightly score a border about 1 inch from the edges, being careful not to cut all the way through.
3. Spread the vegan cream cheese evenly within the scored border.
4. Toss the zucchini, cherry tomatoes, red onion, and asparagus with olive oil, oregano, garlic powder, salt, and pepper.
5. Arrange the vegetables over the cream cheese layer, staying within the scored border.
6. Bake for 25–30 minutes or until the pastry is golden and puffed.
7. Garnish with fresh basil leaves before serving.

This roasted vegetable tart is a visual masterpiece and a flavor sensation. Its combination of crispy pastry and tender, seasoned vegetables is ideal for a festive Easter lunch. It’s versatile enough to serve as a main or a side dish, ensuring everyone at the table enjoys a taste of spring.

Creamy Vegan Lemon Herb Pasta

This creamy lemon herb pasta is a refreshing and indulgent dish perfect for Easter lunch. The light, citrusy flavor pairs beautifully with fresh herbs and a silky, dairy-free cream sauce. It’s a crowd-pleaser that’s easy to prepare yet elegant enough for a festive occasion.

Ingredients

• 12 oz pasta (linguine or fettuccine)
• 1 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup canned coconut milk or unsweetened almond milk
• 2 tbsp nutritional yeast
• Juice and zest of 1 large lemon
• 2 tsp cornstarch mixed with 2 tbsp water
• 1 cup fresh spinach leaves
• ¼ cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions. Reserve ½ cup of the cooking water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant.
3. Stir in the coconut milk, nutritional yeast, lemon juice, and zest. Simmer for 2–3 minutes.
4. Add the cornstarch slurry to the sauce, stirring constantly until it thickens.
5. Toss in the spinach leaves, allowing them to wilt slightly. Add the cooked pasta to the sauce, stirring to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time.
6. Remove from heat and stir in fresh parsley and basil. Season with salt and pepper.
7. Serve hot, garnished with extra lemon zest or herbs.

This pasta is a bright and creamy dish that embodies the freshness of spring. The combination of citrus and herbs makes it light yet satisfying, ensuring it will be a favorite at your Easter table.

Vegan Chickpea and Spring Veggie Salad

This vibrant chickpea and spring veggie salad is packed with fresh, crisp vegetables and tossed in a tangy, herby dressing. It’s a healthy, colorful dish that’s ideal as a light main or side for Easter lunch.

Ingredients

• 2 cups cooked or canned chickpeas, rinsed and drained
• 1 cup asparagus, blanched and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ cup radishes, thinly sliced
• ¼ cup red onion, finely chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine chickpeas, asparagus, cherry tomatoes, cucumber, radishes, red onion, dill, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until emulsified.
3. Pour the dressing over the salad and toss gently to combine.
4. Chill in the refrigerator for 15–20 minutes before serving.

This salad is a refreshing addition to your Easter feast, offering a delightful mix of textures and flavors. The tangy dressing complements the natural sweetness of the veggies, making it a perfect springtime dish.

Vegan Mushroom and Spinach Wellington

This mushroom and spinach Wellington is a show-stopping centerpiece for Easter lunch. With its flaky pastry and savory filling of mushrooms, spinach, and herbs, it’s a hearty and flavorful dish that’s sure to impress.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 3 cups fresh spinach leaves
• 1 tbsp soy sauce
• 1 tsp dried thyme
• ½ cup breadcrumbs
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• Salt and pepper to taste
• Plant-based milk for brushing

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft. Add mushrooms and cook until their liquid is released and evaporated.
3. Stir in spinach, soy sauce, thyme, salt, and pepper. Cook until spinach wilts and excess moisture is gone. Remove from heat and mix in breadcrumbs and flax egg. Let the filling cool.
4. Roll out the puff pastry on a floured surface. Place the filling down the center, leaving space on the edges to seal. Fold the pastry over the filling, sealing the edges with plant-based milk.
5. Transfer to the baking sheet and brush the top with plant-based milk.
6. Bake for 25–30 minutes, or until golden and crisp. Let it cool slightly before slicing.

This Wellington is a stunning and satisfying main dish that’s perfect for Easter. The flaky pastry and savory filling make it a standout recipe that brings a touch of sophistication to your vegan celebration.

Herbed Vegan Potato and Leek Gratin

This creamy potato and leek gratin is a comforting yet elegant dish for Easter lunch. Thinly sliced potatoes are layered with sautéed leeks and a herby cashew cream sauce, baked to perfection with a golden crust. It’s a hearty dish that will please everyone at the table.

Ingredients

• 4 medium potatoes, thinly sliced
• 2 leeks, white and light green parts only, sliced into thin rounds
• 1 tbsp olive oil
• 1 cup raw cashews (soaked in hot water for 15 minutes)
• 1½ cups unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 2 garlic cloves, minced
• 1 tsp dried thyme
• ½ tsp smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté the leeks until softened and lightly caramelized. Set aside.
3. Blend soaked cashews, plant-based milk, nutritional yeast, garlic, thyme, smoked paprika, salt, and pepper until smooth. Adjust seasoning if necessary.
4. Layer half the potato slices in the baking dish. Top with half the sautéed leeks and half the cashew cream. Repeat with the remaining potatoes, leeks, and cream.
5. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 15–20 minutes, or until the potatoes are tender and the top is golden.
6. Garnish with fresh parsley before serving.

This gratin is a rich, creamy delight, perfect for balancing the lighter dishes on your Easter menu. Its savory depth and silky texture make it a must-have for a memorable meal.

Vegan Asparagus and Spinach Quiche

This vegan quiche is a perfect Easter brunch or lunch option, showcasing the season’s best vegetables. The silky tofu-based filling, paired with tender asparagus and spinach, is encased in a flaky crust for a dish that’s both delicious and visually appealing.

Ingredients

• 1 vegan pie crust
• 1 block (14 oz) firm tofu, drained
• 1 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tsp Dijon mustard
• ½ tsp turmeric powder
• 1 cup fresh spinach, chopped
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• ½ cup cherry tomatoes, halved
• 2 tbsp fresh chives, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C). Roll out the pie crust into a tart pan and trim the edges. Pre-bake the crust for 10 minutes and set aside.
2. Blend tofu, plant-based milk, nutritional yeast, Dijon mustard, turmeric, salt, and pepper in a food processor until smooth.
3. Stir spinach, asparagus, cherry tomatoes, and chives into the tofu mixture.
4. Pour the filling into the pre-baked crust and spread evenly.
5. Bake for 30–35 minutes, or until the filling is firm and the edges are golden. Let it cool slightly before slicing.

This quiche is a flavorful, protein-packed dish that highlights the freshness of spring vegetables. Its creamy filling and flaky crust make it a delightful addition to your Easter spread.

Zesty Vegan Stuffed Bell Peppers

These stuffed bell peppers are a colorful, flavorful centerpiece for Easter lunch. Packed with a savory quinoa and vegetable filling, they’re baked to perfection and drizzled with a zesty tahini dressing for a finishing touch.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1 cup cooked quinoa
• 1 cup zucchini, diced
• 1 cup cherry tomatoes, chopped
• ½ cup red onion, finely chopped
• 1 cup black beans, rinsed and drained
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste

For the tahini dressing:

• 3 tbsp tahini
• Juice of 1 lemon
• 1 tsp maple syrup
• 2 tbsp water (or more for desired consistency)
• Pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). Arrange the cleaned bell peppers in a baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté garlic, red onion, zucchini, and cherry tomatoes until tender. Stir in cooked quinoa, black beans, smoked paprika, cumin, salt, and pepper. Cook for 2–3 minutes.
3. Stuff the bell peppers with the quinoa mixture, packing it tightly.
4. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes.
5. Whisk together the tahini dressing ingredients until smooth. Drizzle over the stuffed peppers before serving.

These stuffed peppers are a visually stunning and nutrient-rich dish that embodies the spirit of Easter. The combination of warm, savory filling and tangy dressing creates a delightful balance of flavors.

Vegan Cauliflower Steaks with Chimichurri Sauce

These roasted cauliflower steaks are thick, flavorful, and seasoned to perfection. Paired with a tangy and herby chimichurri sauce, they offer a sophisticated and satisfying dish that will elevate your Easter lunch. The cauliflower’s natural sweetness, combined with the boldness of the chimichurri, creates an unforgettable combination.

Ingredients

• 1 large cauliflower, cut into 1-inch thick steaks
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper to taste

For the chimichurri sauce:

• ½ cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 3 garlic cloves, minced
• 1 tbsp red wine vinegar
• 1 tsp lemon juice
• ¼ cup olive oil
• ½ tsp red pepper flakes (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the cauliflower steaks on the baking sheet. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and pepper.
3. Roast the cauliflower for 20 minutes, flipping halfway through, until golden brown and tender.
4. While the cauliflower roasts, make the chimichurri sauce by combining parsley, oregano, garlic, vinegar, lemon juice, olive oil, red pepper flakes, salt, and pepper in a bowl. Stir to combine.
5. Once the cauliflower steaks are cooked, drizzle with chimichurri sauce and serve.

These cauliflower steaks are a stunning, plant-based main dish that offers bold flavors and a satisfying texture. The chimichurri sauce adds brightness and complexity, making this a standout dish at your Easter table.

Vegan Mediterranean Stuffed Eggplant

This Mediterranean-inspired stuffed eggplant is a delightful combination of smoky eggplant, savory quinoa, and fresh vegetables. It’s a beautifully aromatic dish that’s perfect for showcasing the flavors of the season, with a hint of Mediterranean zest.

Ingredients

• 2 medium eggplants, halved lengthwise
• 2 tbsp olive oil
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, chopped
• 1 small red onion, finely chopped
• 1 cucumber, diced
• ½ cup kalamata olives, pitted and chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 1 tsp dried oregano
• 1 tbsp lemon juice
• Salt and pepper to taste

For the tahini dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1–2 tbsp water (to adjust consistency)
• Pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). Scoop out the flesh from the eggplant halves, leaving about 1/2 inch of the shell.
2. Brush the eggplant shells with olive oil, season with salt and pepper, and place them on a baking sheet. Roast for 25–30 minutes, or until the flesh is tender and golden.
3. While the eggplant roasts, combine cooked quinoa, cherry tomatoes, red onion, cucumber, olives, parsley, mint, oregano, and lemon juice in a bowl. Mix well and season with salt and pepper.
4. Once the eggplant shells are done, stuff them with the quinoa mixture. Return them to the oven and bake for an additional 10 minutes to warm through.
5. In a small bowl, whisk together the tahini dressing ingredients.
6. Drizzle the tahini sauce over the stuffed eggplants before serving.

These stuffed eggplants are a delicious, Mediterranean-inspired dish that’s perfect for a spring celebration like Easter. The quinoa filling is fresh and vibrant, and the tahini dressing adds a creamy, tangy finish.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a quick and flavorful dish that’s perfect for a casual Easter lunch or dinner. The roasted sweet potatoes are naturally sweet and tender, while the black beans add protein and texture. The combination of tangy avocado and zesty lime completes this colorful taco dish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro for garnish

For the cilantro-lime dressing:

• 3 tbsp olive oil
• 1 tbsp lime juice
• 1 garlic clove, minced
• 1 tsp agave syrup (optional)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced sweet potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper. Spread them evenly on the baking sheet and roast for 20–25 minutes, or until tender and lightly caramelized.
3. While the sweet potatoes roast, warm the black beans in a small saucepan over medium heat.
4. In a small bowl, whisk together the ingredients for the cilantro-lime dressing.
5. Warm the corn tortillas in a dry skillet over medium heat, or wrap them in a damp towel and microwave for 20–30 seconds.
6. To assemble the tacos, place roasted sweet potatoes and black beans on each tortilla. Top with avocado slices, a drizzle of cilantro-lime dressing, and a squeeze of lime. Garnish with fresh cilantro.
7. Serve immediately.

These tacos are an easy, vibrant, and satisfying vegan dish that’s perfect for a light Easter meal. The sweet potatoes and black beans are a hearty combination, and the cilantro-lime dressing adds a fresh and tangy kick that enhances the flavors.

Vegan Lentil and Vegetable Shepherd’s Pie

This hearty vegan shepherd’s pie is a comforting and nutritious dish that’s perfect for Easter lunch. A rich lentil and vegetable filling is topped with creamy mashed potatoes and baked until golden and crispy. It’s a satisfying, plant-based version of the classic comfort food that everyone will enjoy.

Ingredients

• 2 cups cooked green or brown lentils
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 cup peas (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable broth
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• ¼ cup unsweetened plant-based milk
• 2 tbsp vegan butter

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add onion and garlic and sauté until softened. Add carrots and cook for another 5 minutes.
3. Stir in cooked lentils, peas, corn, vegetable broth, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Simmer for 10 minutes, until the mixture thickens slightly.
4. While the filling simmers, boil the potatoes in a large pot of water until tender (about 15 minutes). Drain and mash with plant-based milk and vegan butter. Season with salt and pepper.
5. Transfer the lentil and vegetable mixture into a greased baking dish. Top with the mashed potatoes, spreading them evenly with a spatula.
6. Bake for 20–25 minutes, or until the top is golden brown. Let it sit for a few minutes before serving.

This shepherd’s pie is a filling, comforting, and flavorful dish. The combination of lentils and vegetables makes it rich and hearty, while the creamy mashed potatoes offer the perfect topping. It’s an ideal meal for a cozy and festive Easter celebration.

Vegan Mango and Avocado Salad with Lime Dressing

This vibrant salad is packed with fresh, tropical flavors—perfect for a light and refreshing Easter lunch. Sweet mangoes, creamy avocado, and a zesty lime dressing come together for a dish that’s both colorful and nutritious.

Ingredients

• 2 ripe mangos, peeled and diced
• 2 avocados, peeled, pitted, and diced
• 1 cup cucumber, diced
• 1 small red onion, thinly sliced
• 1 small red bell pepper, diced
• 1 tbsp fresh cilantro, chopped
• 1 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste

Instructions

1. In a large bowl, combine diced mango, avocado, cucumber, red onion, and bell pepper.
2. Drizzle with olive oil and lime juice. Toss gently to combine, being careful not to mash the avocado.
3. Season with salt and pepper, then sprinkle with fresh cilantro.
4. Serve immediately, or chill in the refrigerator for 15–20 minutes for a colder dish.

This mango and avocado salad is a fresh and vibrant addition to your Easter spread. The sweetness of the mango and the creaminess of the avocado balance perfectly with the tangy lime dressing, making this a light yet satisfying dish.

Vegan Roasted Carrot and Hummus Tartines

These roasted carrot and hummus tartines are a delicious and simple Easter lunch option. The sweetness of roasted carrots is paired with savory hummus on crusty bread, creating a perfect blend of flavors and textures. They’re easy to prepare and look beautiful on a festive table.

Ingredients

• 4 medium carrots, peeled and sliced
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 4 slices of crusty bread (sourdough or baguette works well)
• ½ cup hummus (store-bought or homemade)
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the carrot slices in olive oil, ground cumin, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20–25 minutes, or until tender and lightly browned.
3. While the carrots are roasting, toast the bread slices until golden and crispy.
4. Once the carrots are roasted, spread a generous layer of hummus on each piece of toasted bread.
5. Top with roasted carrots, then drizzle with lemon juice and sprinkle with fresh parsley.
6. Serve immediately.

These tartines are a wonderful balance of sweet, savory, and fresh flavors. The roasted carrots bring warmth and depth, while the hummus adds creaminess, making this an easy but delicious choice for your Easter gathering.

Note: More recipes​ are coming soon!