30+ Delicious Easter Vegetarian Recipes to Brighten Your Spring Celebration

Easter is a time for family, friends, and of course, food. While many traditional Easter dishes are centered around meats like lamb or ham, there’s a growing demand for delicious vegetarian alternatives that can bring just as much flavor and festivity to the table.

Whether you’re vegetarian, hosting guests with dietary preferences, or simply looking to add more plant-based dishes to your holiday spread, we’ve got you covered with over 30 Easter vegetarian recipes.

These dishes feature the freshest spring vegetables, herbs, and spices, offering vibrant, wholesome options that are both satisfying and full of flavor.

From savory mains to sweet treats, these recipes will help you create a memorable Easter meal for all.

30+ Delicious Easter Vegetarian Recipes to Brighten Your Spring Celebration

This Easter, embrace the beauty of seasonal produce with these 30+ vegetarian recipes that are sure to delight your guests.

With a variety of dishes ranging from light starters to hearty mains and decadent desserts, there’s something for everyone to enjoy.

Vegetarian meals don’t have to be bland or lacking in flavor—instead, they can be bursting with fresh, vibrant ingredients and unique combinations.

Whether you’re celebrating with loved ones or simply want to enjoy a healthier holiday spread, these recipes will ensure your Easter feast is as delicious as it is meaningful.

So, gather your ingredients, roll up your sleeves, and make this Easter a celebration of both tradition and innovation with these fantastic vegetarian dishes!

Spring Vegetable Frittata

A light and savory Spring Vegetable Frittata, packed with fresh seasonal veggies like asparagus, peas, and spinach. This dish is perfect for Easter brunch or lunch, offering a balanced blend of flavors and nutrients. The fluffy eggs and crispy edges are complemented by the mild tang of feta cheese, making it a crowd-pleaser for vegetarians and non-vegetarians alike.

Ingredients:

• 8 large eggs
• 1/2 cup milk
• 1 cup fresh asparagus, chopped
• 1/2 cup peas (fresh or frozen)
• 1 cup spinach, chopped
• 1/2 onion, diced
• 1/2 cup feta cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh herbs (parsley or chives), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large, oven-safe skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the chopped asparagus and cook for another 3-4 minutes, until slightly tender. Stir in the peas and spinach, cooking for an additional 2 minutes until the spinach wilts.
4. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the mixture over the cooked vegetables in the skillet.
5. Sprinkle crumbled feta cheese on top and transfer the skillet to the oven. Bake for 15-20 minutes or until the eggs are set and the top is golden.
6. Remove from the oven and let it cool for a few minutes before slicing. Garnish with fresh herbs and serve warm.

This Spring Vegetable Frittata is a fantastic way to celebrate Easter with a wholesome, vegetarian dish. It’s light yet satisfying, with the creamy feta adding a delightful contrast to the crisp vegetables. Whether served as part of a festive brunch or as a main dish for lunch, this frittata offers vibrant colors and fresh flavors that capture the essence of the season. It’s also a great way to use up leftover veggies and can be easily customized with any spring vegetables you have on hand.

Roasted Carrot and Hummus Tart

This Roasted Carrot and Hummus Tart is a stunning, savory vegetarian dish that combines the sweetness of caramelized carrots with the creamy richness of hummus, all nestled in a flaky puff pastry crust. Perfect for Easter, this tart is visually appealing and packed with flavors that will impress your guests, making it a standout centerpiece at your holiday table.

Ingredients:

• 1 sheet of puff pastry, thawed
• 4 medium carrots, peeled and sliced into thin strips
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp fresh thyme leaves
• 1 tbsp honey (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the carrot strips with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20-25 minutes, turning once, until tender and caramelized.
3. While the carrots are roasting, roll out the puff pastry onto a parchment-lined baking sheet. Use a fork to prick the center of the pastry, leaving a border around the edges. Bake the pastry for 12-15 minutes until golden and puffed up.
4. Once the pastry is done, spread a thin layer of hummus over the center of the pastry, leaving a small border around the edges.
5. Arrange the roasted carrots in a decorative pattern on top of the hummus. Drizzle with honey (if using) and sprinkle with fresh thyme leaves.
6. Return the tart to the oven and bake for an additional 5-7 minutes to heat through.
7. Garnish with fresh parsley and serve warm or at room temperature.

This Roasted Carrot and Hummus Tart is a delightful combination of sweet and savory, with the roasted carrots offering a natural sweetness that pairs beautifully with the creamy hummus. The puff pastry adds a buttery, flaky texture that elevates this dish, making it feel both indulgent and light. It’s an ideal dish for an Easter celebration, providing a refreshing and unique vegetarian option that will impress both guests and family. The vibrant colors and earthy flavors make this tart an Easter favorite that can be served as a main or a beautiful appetizer.

Lemon Asparagus Risotto

This Lemon Asparagus Risotto is a creamy, comforting dish that perfectly combines the earthy flavor of asparagus with the bright, citrusy zing of lemon. It’s an elegant and satisfying vegetarian dish for Easter, offering a delicate balance of richness and freshness, and can be served as a main course or a side dish alongside other festive offerings.

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup dry white wine
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• Zest and juice of 1 lemon
• 1/2 cup grated Parmesan cheese (or vegetarian alternative)
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Stir in the garlic and cook for another minute.
2. Add the Arborio rice to the pan and stir until it’s well-coated with the oil and onions. Cook for 1-2 minutes until the rice is slightly translucent around the edges.
3. Pour in the white wine and cook, stirring constantly, until the wine has mostly evaporated.
4. Begin adding the warm vegetable broth, one ladleful at a time, stirring continuously until the liquid is mostly absorbed before adding more broth. Continue this process for about 18-20 minutes, until the rice is creamy and cooked to al dente texture.
5. While the risotto is cooking, steam the asparagus in a separate pot for 3-4 minutes until bright green and tender.
6. Once the risotto is cooked, stir in the steamed asparagus, lemon zest, and lemon juice. Season with salt and pepper to taste. Stir in the Parmesan cheese for extra creaminess.
7. Garnish with fresh parsley and serve immediately.

This Lemon Asparagus Risotto is a quintessential spring dish, offering the perfect balance of creamy texture and bright, fresh flavors. The combination of tender asparagus and the tangy zest of lemon adds a vibrant note to the comforting nature of the risotto. This dish is not only a great choice for Easter, but it’s also versatile enough to be served for any spring gathering. The richness of the Parmesan, combined with the citrusy freshness, makes this a dish that will surely satisfy vegetarians and non-vegetarians alike. Serve it as a main or side for an unforgettable Easter meal.

Roasted Beet and Goat Cheese Salad

This Roasted Beet and Goat Cheese Salad is a vibrant, refreshing, and healthy option for Easter. Roasted beets bring a natural sweetness, perfectly paired with the tangy creaminess of goat cheese. Tossed with peppery arugula, toasted walnuts, and a balsamic glaze, this salad offers a delicious contrast of textures and flavors that’s sure to impress your guests.

Ingredients:

• 4 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tbsp balsamic glaze or vinegar
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed beets with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 30-35 minutes, until tender and slightly caramelized, stirring halfway through.
2. While the beets roast, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, until fragrant and golden.
3. Once the beets are roasted, let them cool for a few minutes. In a large bowl, toss the arugula with the roasted beets, goat cheese, and toasted walnuts.
4. Drizzle with balsamic glaze or vinegar and gently toss to combine.
5. Garnish with fresh parsley and serve immediately.

This Roasted Beet and Goat Cheese Salad is a light and elegant dish, making it a perfect addition to your Easter spread. The earthy sweetness of the beets pairs beautifully with the creamy goat cheese, and the addition of toasted walnuts adds a lovely crunch. The balsamic glaze brings everything together with a tangy sweetness that enhances the natural flavors of the ingredients. It’s a colorful and nutritious option for vegetarians that will not only brighten up your table but also delight the taste buds.

Mushroom and Spinach Stuffed Portobello Mushrooms

These Mushroom and Spinach Stuffed Portobello Mushrooms are an impressive and hearty vegetarian dish for Easter. The meaty portobello mushrooms are filled with a savory mixture of sautéed spinach, garlic, and Parmesan cheese, making each bite satisfying and flavorful. This dish is both a fantastic side and a main course that will satisfy everyone at the table.

Ingredients:

• 4 large portobello mushrooms, stems removed
• 1 tbsp olive oil
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• Salt and pepper, to taste
• 1 tbsp fresh thyme, chopped
• 1/2 cup mozzarella cheese, shredded (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Brush the mushroom caps with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
2. In a skillet, heat olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the spinach and cook until wilted, about 3 minutes.
3. Remove the skillet from the heat and stir in the Parmesan cheese, breadcrumbs, salt, pepper, and fresh thyme. Mix until the spinach is evenly coated.
4. Stuff the mushroom caps with the spinach mixture, pressing down gently to pack it in.
5. If desired, top with shredded mozzarella cheese for a melty finish.
6. Bake the stuffed mushrooms in the oven for 15-20 minutes, or until the mushrooms are tender and the stuffing is golden and bubbly.
7. Serve warm and garnish with additional fresh thyme.

These Mushroom and Spinach Stuffed Portobello Mushrooms are a perfect dish for an Easter meal that combines heartiness with freshness. The meaty mushrooms serve as a perfect vessel for the flavorful spinach mixture, and the addition of Parmesan and breadcrumbs gives the stuffing a wonderful texture. Whether served as an elegant appetizer or a satisfying main, this dish will surely please vegetarians and meat-lovers alike. It’s a wonderful option for Easter, offering both comfort and a touch of sophistication.

Avocado and Tomato Quinoa Salad

This Avocado and Tomato Quinoa Salad is a bright and refreshing dish that brings together healthy, plant-based ingredients perfect for Easter. The nutty quinoa pairs beautifully with creamy avocado, juicy tomatoes, and crunchy cucumbers. Tossed with a tangy lemon vinaigrette, this salad is both nourishing and satisfying, making it an ideal light main course or side for any holiday gathering.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lemon
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat, and cover. Simmer for 15 minutes, or until the quinoa is tender and the water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork and set aside to cool.
2. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, avocado, red onion, and cilantro.
3. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Drizzle the dressing over the quinoa mixture and toss gently to combine.
4. Serve immediately, or refrigerate for an hour to allow the flavors to meld.

This Avocado and Tomato Quinoa Salad is a light, nutritious, and flavorful dish that’s perfect for spring and Easter. The combination of quinoa, fresh vegetables, and creamy avocado provides a satisfying and wholesome meal, while the lemon vinaigrette adds a bright, tangy finish. It’s an excellent choice for vegetarians and anyone looking for a healthy, plant-based option. This salad is also versatile enough to be served as a main course or as a refreshing side dish to complement other Easter dishes.

Lemon Herb Asparagus with Parmesan

This Lemon Herb Asparagus with Parmesan is a simple yet elegant side dish perfect for Easter. The fresh asparagus is roasted to perfection with a medley of herbs and a zing of lemon, then topped with freshly grated Parmesan cheese for a creamy, salty finish. This dish is both light and full of flavor, providing a healthy and vibrant addition to your holiday meal.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• Zest and juice of 1 lemon
• 1 tsp garlic powder
• 1 tsp dried thyme or fresh thyme sprigs
• Salt and pepper, to taste
• 1/4 cup Parmesan cheese, freshly grated

Instructions:

1. Preheat your oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet in a single layer.
2. Drizzle the asparagus with olive oil, then sprinkle with garlic powder, thyme, salt, and pepper. Toss to coat evenly.
3. Roast the asparagus in the oven for 12-15 minutes, until tender but still slightly crisp.
4. Remove from the oven and immediately sprinkle with lemon zest and squeeze fresh lemon juice over the top.
5. Top with grated Parmesan cheese and serve warm.

This Lemon Herb Asparagus with Parmesan is a quick, healthy, and delightful dish that captures the essence of spring. The fresh asparagus, with its bright lemon flavor and aromatic herbs, is elevated by the richness of Parmesan. Whether you serve it as a side dish for Easter dinner or as a standalone appetizer, this simple yet sophisticated recipe will brighten your plate and offer a delicious burst of flavor with each bite.

Caprese Skewers with Balsamic Glaze

These Caprese Skewers with Balsamic Glaze are a fun and festive way to enjoy the classic combination of tomatoes, mozzarella, and basil. Perfect for Easter gatherings, these bite-sized skewers are drizzled with a tangy balsamic glaze, offering a sweet-and-sour contrast to the creamy mozzarella and fresh basil. They make a great appetizer or side dish that is sure to be a crowd-pleaser.

Ingredients:

• 1 pint cherry tomatoes
• 1/2 lb fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil leaves
• 2 tbsp balsamic glaze
• Salt and pepper, to taste
• 12-16 small skewers or toothpicks

Instructions:

1. Thread the skewers with alternating cherry tomatoes, mozzarella balls, and basil leaves. Repeat the process until all the ingredients are used.
2. Arrange the skewers on a platter and drizzle with balsamic glaze.
3. Season with a pinch of salt and freshly ground black pepper.
4. Serve immediately, or refrigerate for up to an hour before serving for a chilled option.

Caprese Skewers with Balsamic Glaze are a fresh, colorful, and easy-to-make option for your Easter spread. The juicy tomatoes and creamy mozzarella, combined with fragrant basil and the tangy sweetness of balsamic, offer a perfect balance of flavors in every bite. These skewers are visually appealing and convenient for guests to grab and enjoy, making them a great appetizer or light side dish for your holiday meal. They’re a guaranteed hit for both vegetarians and meat-eaters alike!

Sweet Potato and Black Bean Tacos

These Sweet Potato and Black Bean Tacos are a healthy and hearty vegetarian option for your Easter feast. Roasted sweet potatoes and black beans are seasoned with spices like cumin and chili powder, offering a warm, smoky flavor. Topped with creamy avocado, fresh cilantro, and a tangy lime dressing, these tacos are vibrant, satisfying, and full of flavor, making them a perfect meal for any vegetarian guest.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 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
• Fresh cilantro, chopped
• Lime wedges, for serving
• 2 tbsp Greek yogurt or sour cream (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the sweet potatoes roast, heat the black beans in a saucepan over low heat until warmed through. Season with a pinch of salt and pepper.
3. Warm the corn tortillas in a dry skillet or microwave for a few seconds until soft.
4. To assemble the tacos, spoon some black beans and roasted sweet potatoes onto each tortilla.
5. Top with avocado slices, fresh cilantro, a dollop of Greek yogurt (if using), and a squeeze of lime juice.
6. Serve immediately and enjoy.

These Sweet Potato and Black Bean Tacos are an incredibly flavorful and filling vegetarian option for Easter. The roasted sweet potatoes add a natural sweetness that complements the savory black beans, and the spices bring a warmth and depth of flavor. The creamy avocado and tangy lime juice bring a refreshing balance to the dish. These tacos are not only delicious but also a great way to showcase the natural flavors of plant-based ingredients in a festive and fun way. Whether enjoyed as a main dish or served alongside other Easter sides, they’re sure to be a hit!

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a classic Italian comfort food with a vegetarian twist. Large pasta shells are filled with a creamy spinach and ricotta mixture, then baked in marinara sauce and topped with melted mozzarella cheese. This dish is not only delicious but also makes for an impressive Easter centerpiece. The combination of fresh spinach and ricotta offers a rich, satisfying filling, while the marinara sauce adds a touch of acidity to balance out the flavors.

Ingredients:

• 16 jumbo pasta shells
• 2 cups ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese (plus more for topping)
• 1 egg
• 2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions, drain, and set aside to cool slightly.
2. In a large bowl, combine the ricotta cheese, chopped spinach, Parmesan cheese, 1 cup of mozzarella, egg, oregano, salt, and pepper. Mix until well combined.
3. Pour 1/2 cup of marinara sauce into the bottom of a baking dish.
4. Stuff each pasta shell with the spinach and ricotta mixture and place them in the baking dish, opening side up.
5. Pour the remaining marinara sauce over the stuffed shells and sprinkle with the remaining mozzarella cheese.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh basil and serve hot.

Spinach and Ricotta Stuffed Shells are a heartwarming and indulgent vegetarian dish that will steal the show at your Easter table. The combination of creamy ricotta, fresh spinach, and tangy marinara sauce creates a symphony of flavors, while the melted mozzarella adds a comforting richness. This dish is not only filling but also easy to make in advance, making it a great option for a stress-free Easter meal. Whether served as a main course or paired with a light salad, this dish is sure to please vegetarians and meat-eaters alike.

Vegetable Paella

This vibrant Vegetable Paella is a plant-based twist on the traditional Spanish dish. Bursting with colorful vegetables like bell peppers, peas, artichokes, and tomatoes, and infused with saffron and smoky paprika, this paella offers a delightful array of flavors. The rice soaks up all the delicious spices and vegetable juices, creating a comforting and satisfying dish. It’s perfect for Easter, whether as a main or a side dish, and can be made in one pan for easy cleanup.

Ingredients:

• 1 1/2 cups short-grain paella rice (or Arborio rice)
• 3 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 1 cup frozen peas
• 1 cup artichoke hearts, chopped (fresh or jarred)
• 2 tomatoes, diced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup fresh parsley, chopped
• Lemon wedges, for serving

Instructions:

1. In a large paella pan or skillet, heat the olive oil over medium heat. Add the diced onion and garlic and sauté until softened, about 5 minutes.
2. Add the bell pepper, peas, artichokes, and tomatoes to the pan. Cook for an additional 3-4 minutes, stirring occasionally.
3. Stir in the rice, smoked paprika, and saffron. Cook for 2 minutes, allowing the rice to absorb the spices.
4. Pour in the vegetable broth, and season with salt and pepper. Bring to a simmer, then reduce the heat to low. Let the paella cook uncovered for 20-25 minutes, without stirring, until the rice is tender and has absorbed most of the liquid.
5. Remove from heat and cover the pan with a clean towel. Let it sit for 5-10 minutes to steam.
6. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

This Vegetable Paella is a bold and flavorful dish that brings a festive flair to your Easter celebration. The combination of vibrant vegetables and aromatic spices creates a beautiful and hearty dish that is both satisfying and nutritious. The use of saffron and smoked paprika imparts a unique depth of flavor, while the tender rice brings everything together. Paella is perfect for feeding a crowd, and this vegetarian version offers a delightful alternative to traditional Easter dishes, appealing to both vegetarians and non-vegetarians alike.

Roasted Garlic and Herb Potato Salad

This Roasted Garlic and Herb Potato Salad is a twist on the classic dish, elevated with roasted garlic, fresh herbs, and a tangy mustard dressing. The potatoes are roasted to perfection, providing a crispy exterior while maintaining a creamy interior. The addition of fresh herbs like parsley, dill, and chives adds a burst of freshness, making this salad a perfect side dish for your Easter table. This is a warm potato salad that pairs well with a variety of dishes, making it both versatile and crowd-pleasing.

Ingredients:

• 2 lbs baby potatoes, halved or quartered
• 1 tbsp olive oil
• 1 head garlic, cloves peeled
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh chives, chopped
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1/4 cup olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the halved potatoes with olive oil and season with salt and pepper. Spread them in a single layer on a baking sheet.
2. Add the garlic cloves to the baking sheet, drizzle with a little olive oil, and roast for 25-30 minutes, or until the potatoes are tender and golden brown, stirring halfway through.
3. While the potatoes are roasting, prepare the dressing by whisking together Dijon mustard, apple cider vinegar, olive oil, salt, and pepper in a small bowl.
4. Once the potatoes and garlic are roasted, remove them from the oven. Allow the garlic to cool slightly before mashing it with a fork.
5. In a large bowl, combine the roasted potatoes, mashed garlic, fresh parsley, dill, and chives. Pour the mustard dressing over the top and toss gently to coat.
6. Serve warm or at room temperature.

This Roasted Garlic and Herb Potato Salad is a flavorful, warm alternative to traditional cold potato salads. The roasted garlic adds a rich, caramelized sweetness to the potatoes, while the fresh herbs brighten up the dish with a burst of flavor. The tangy mustard dressing ties everything together, making this potato salad a perfect side dish for Easter. It pairs wonderfully with grilled vegetables, roasted meats, or even as a standalone dish for vegetarians. Whether served warm or at room temperature, it’s a comforting and delicious addition to your Easter feast.

Spring Vegetable Galette

A Spring Vegetable Galette is a rustic, flaky pastry filled with seasonal vegetables and creamy goat cheese. The galette offers the perfect balance of buttery crust and fresh, vibrant filling, featuring ingredients like asparagus, cherry tomatoes, and zucchini. It’s not only a visual delight but also a delicious way to celebrate the flavors of spring. This dish is versatile and can be served as a main course or a side, making it an excellent addition to your Easter table.

Ingredients:

• 1 pre-made pie crust or homemade pastry dough
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup cherry tomatoes, halved
• 1 small zucchini, thinly sliced
• 1/2 cup goat cheese, crumbled
• 1 egg, beaten (for egg wash)
• 1 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Roll out the pie crust on a sheet of parchment paper and transfer it to a baking tray.
2. In a bowl, toss the asparagus, cherry tomatoes, and zucchini with olive oil, thyme, salt, and pepper.
3. Spread the crumbled goat cheese in the center of the crust, leaving a 2-inch border around the edges.
4. Arrange the vegetables over the goat cheese in an even layer.
5. Fold the edges of the crust over the vegetables, overlapping as needed, and brush the crust with beaten egg.
6. Bake for 30-35 minutes, or until the crust is golden and the vegetables are tender.
7. Allow to cool slightly before serving.

The Spring Vegetable Galette is a delightful showcase of seasonal produce, wrapped in a golden, flaky crust. It’s elegant yet approachable, making it a perfect centerpiece for your Easter spread. The combination of creamy goat cheese and fresh vegetables creates a harmony of flavors, while the rustic presentation adds charm to your celebration. This galette is sure to impress guests and become a new holiday favorite.

Herb-Crusted Cauliflower Steaks

Herb-Crusted Cauliflower Steaks are a flavorful and visually stunning vegetarian main course. Thick slices of cauliflower are coated with a blend of fresh herbs, garlic, and Parmesan cheese, then roasted to perfection. This dish offers a satisfying texture with a crispy exterior and tender interior. It’s a creative and delicious way to make cauliflower the star of your Easter table, providing a hearty yet elegant option for vegetarians.

Ingredients:

• 1 large head of cauliflower
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Remove the leaves and trim the stem of the cauliflower, keeping the core intact. Slice the cauliflower into 1-inch-thick steaks.
3. In a small bowl, mix olive oil, Parmesan cheese, parsley, thyme, garlic, salt, and pepper.
4. Brush the cauliflower steaks with the herb mixture on both sides and place them on the prepared baking sheet.
5. Roast for 20-25 minutes, flipping halfway through, until the steaks are golden brown and tender.
6. Serve warm with lemon wedges for a burst of freshness.

Herb-Crusted Cauliflower Steaks are a stunning and flavorful addition to your Easter menu. The crispy herb topping adds a delicious savory note to the tender cauliflower, while the Parmesan cheese provides a rich, umami flavor. This dish is easy to prepare yet sophisticated enough to serve at a holiday gathering. It’s a wonderful vegetarian main course that’s sure to please both vegetarians and non-vegetarians alike.

Carrot and Ginger Soup

Carrot and Ginger Soup is a warm, velvety dish that’s perfect for a spring celebration like Easter. This soup combines the natural sweetness of carrots with the zesty warmth of fresh ginger, balanced with a touch of creaminess from coconut milk or heavy cream. It’s a light yet comforting starter that highlights the vibrant flavors of the season, and it’s easy to prepare in advance for a stress-free meal.

Ingredients:

• 1 lb carrots, peeled and sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 cups vegetable broth
• 1 cup coconut milk or heavy cream
• 2 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley or chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion, garlic, and ginger until softened, about 5 minutes.
2. Add the sliced carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer until the carrots are tender, about 20 minutes.
3. Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
4. Stir in the coconut milk or heavy cream and season with salt and pepper. Heat through without boiling.
5. Serve hot, garnished with fresh parsley or chives.

Carrot and Ginger Soup is a vibrant and nourishing dish that adds a touch of elegance to your Easter meal. The harmonious blend of sweet carrots and spicy ginger creates a well-rounded flavor profile that’s both comforting and refreshing. Whether served as a starter or a light main course, this soup is a delightful way to begin your Easter feast. Its smooth, creamy texture and bright color make it as visually appealing as it is delicious.

Note: More recipes are coming soon!