25+ Must-Try Easter Brunch Vegan Recipes To Celebrate

Easter brunch is a time for celebration, connection, and, of course, delicious food!

If you’re planning a plant-based Easter feast this year, you’re in the right place.

Whether you’re hosting a large gathering or preparing an intimate meal, vegan recipes can bring fresh, vibrant flavors to your holiday spread.

From light and savory dishes to indulgent sweets, these 25+ Easter brunch vegan recipes are perfect for making your celebration both satisfying and cruelty-free.

So, gather your ingredients and get ready to create a brunch that will delight everyone at the table, vegan or not!

25+ Must-Try Easter Brunch Vegan Recipes To Celebrate

With these 25+ Easter brunch vegan recipes, you have everything you need to craft a mouthwatering, plant-based meal that will be the star of your holiday table.

These dishes offer something for every taste, from savory veggie-packed casseroles to sweet, fluffy desserts, and everything in between.

By incorporating these delicious recipes into your Easter brunch, you’ll not only celebrate the season but also enjoy nourishing and flavorful foods that everyone can enjoy.

Whether you’re a vegan or simply looking for new, festive ideas, these recipes will help you create a memorable Easter brunch for all to enjoy!

Vegan Carrot Cake Pancakes

Carrot cake pancakes are a delightful addition to any Easter brunch table. These pancakes combine the warm spices of a classic carrot cake with a fluffy, plant-based batter. Perfectly sweetened with maple syrup and packed with freshly grated carrots, they offer the perfect balance of health and indulgence. Garnish them with vegan cream cheese drizzle or a sprinkle of chopped nuts for a festive and flavorful presentation.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup oat flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp apple cider vinegar
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1 cup grated carrots
• Optional: chopped walnuts, raisins for topping

Instructions

1. In a small bowl, mix almond milk and apple cider vinegar. Set aside for 5 minutes to curdle.
2. In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and spices.
3. Add the almond milk mixture, applesauce, and vanilla extract to the dry ingredients. Stir until combined, then fold in grated carrots.
4. Heat a non-stick skillet or griddle over medium heat. Scoop 1/4 cup of batter per pancake and cook until bubbles form on the surface. Flip and cook for another 2 minutes.
5. Serve warm with maple syrup, vegan cream cheese drizzle, and optional toppings like walnuts or raisins.

These vegan carrot cake pancakes are a showstopper for Easter brunch. Their warm, spiced flavor profile and vibrant orange hue create a dish that feels both celebratory and comforting. Pair them with a side of fresh fruit or a cup of herbal tea to elevate your brunch spread.

Savory Vegan Spinach and Mushroom Quiche

A vegan spinach and mushroom quiche is the perfect savory centerpiece for your Easter brunch. This plant-based twist on the classic dish features a flaky crust filled with a creamy tofu-based custard, sautéed mushrooms, and vibrant spinach. Easy to prepare and packed with protein, it’s a guaranteed crowd-pleaser for vegans and non-vegans alike.

Ingredients
For the crust:

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/3 cup vegan butter (cold)
• 3-4 tbsp ice water

For the filling:

• 1 block (14 oz) firm tofu
• 1/4 cup nutritional yeast
• 2 tbsp cornstarch
• 1/2 tsp turmeric
• 1/2 tsp kala namak (black salt)
• 1/2 cup unsweetened plant-based milk
• 2 tbsp olive oil
• 2 cups chopped spinach
• 1 cup sliced mushrooms
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. For the crust, combine flour and salt in a bowl. Cut in the vegan butter until crumbly, then gradually add ice water until the dough comes together. Roll out and press into a pie dish. Prick the base with a fork and bake for 10 minutes.
3. In a blender, combine tofu, nutritional yeast, cornstarch, turmeric, kala namak, and plant-based milk. Blend until smooth.
4. In a skillet, heat olive oil and sauté garlic, mushrooms, and spinach until softened. Season with salt and pepper.
5. Spread the vegetable mixture over the pre-baked crust, then pour the tofu mixture on top. Smooth the surface.
6. Bake for 30-35 minutes or until the quiche is firm and lightly golden. Let cool slightly before slicing.

This vegan spinach and mushroom quiche is a hearty and satisfying dish for Easter brunch. Its flaky crust and savory filling are sure to impress guests while offering a nutritious option. Serve alongside a fresh green salad or roasted asparagus for a complete brunch experience.

Lemon Poppy Seed Muffins

Bright and zesty lemon poppy seed muffins are a classic brunch favorite, and this vegan version doesn’t disappoint. The tangy citrus flavor paired with the crunch of poppy seeds creates a light and refreshing treat. These muffins are quick to whip up and are perfect for enjoying with a cup of coffee or tea on Easter morning.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/3 cup coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, combine almond milk, lemon juice, lemon zest, coconut oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
5. Divide the batter evenly among the muffin liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

These vegan lemon poppy seed muffins are a delightful way to brighten up your Easter brunch. Their tangy and sweet flavor is sure to appeal to all ages, making them a versatile addition to your holiday menu. Pair with fresh fruit and a light glaze for an extra touch of springtime cheer.

Vegan Asparagus and Potato Salad

A fresh and vibrant vegan asparagus and potato salad is the perfect side dish for your Easter brunch. The combination of tender roasted potatoes and crisp asparagus, tossed in a light mustard vinaigrette, makes for a flavorful and satisfying dish that will brighten up any brunch spread. It’s a healthy, plant-based option that can be served warm or chilled, and it pairs well with a variety of vegan mains.

Ingredients

• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup Dijon mustard
• 1/4 cup apple cider vinegar
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the halved potatoes with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet. Roast for 20-25 minutes, or until golden and tender.
3. While the potatoes roast, steam or blanch the asparagus for 3-4 minutes until tender but still vibrant green. Drain and set aside.
4. In a small bowl, whisk together Dijon mustard, apple cider vinegar, maple syrup, olive oil, and a pinch of salt and pepper to create the dressing.
5. Once the potatoes are done, allow them to cool slightly, then toss them with the asparagus and dressing.
6. Sprinkle with fresh parsley before serving. Serve warm or chilled.

This vegan asparagus and potato salad is an excellent side dish to complement any Easter brunch. The roasted potatoes bring comfort, while the fresh asparagus and tangy dressing add brightness and zing. It’s simple yet flavorful, and its versatility makes it a wonderful accompaniment to both light and hearty dishes.

Vegan Spring Vegetable Frittata

This vegan spring vegetable frittata is a fantastic savory dish to serve at Easter brunch. Using a base of chickpea flour (or besan), it mimics the texture of a traditional frittata while being entirely plant-based. With an array of spring vegetables like peas, bell peppers, and spinach, it’s not only vibrant and delicious but also packed with nutrients, making it an ideal choice for a wholesome Easter celebration.

Ingredients

• 1/2 cup chickpea flour (besan)
• 1 cup water
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/4 tsp black salt (optional)
• Salt and pepper to taste
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 1/2 cup peas
• 1 cup spinach, chopped
• Fresh herbs for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, black salt, salt, and pepper until smooth. Set aside.
3. In an oven-safe skillet, heat olive oil over medium heat. Add the onion and bell pepper, sautéing for about 5 minutes, until softened.
4. Add the peas and spinach, cooking for another 2-3 minutes until the spinach wilts.
5. Pour the chickpea flour mixture over the vegetables in the skillet, stirring to combine. Let it cook on the stovetop for 3-4 minutes, until the edges start to set.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is firm and golden.
7. Let cool slightly before slicing, and garnish with fresh herbs if desired.

This vegan spring vegetable frittata brings the best of the season to your Easter table. It’s light, filling, and packed with the vibrant flavors of fresh vegetables. Perfect for any brunch spread, it’s a great way to enjoy a nutritious and satisfying plant-based dish that everyone will love.

Vegan Lemon Blueberry Cheesecake Bars

These vegan lemon blueberry cheesecake bars are a decadent and refreshing dessert that is ideal for an Easter brunch. A smooth and creamy cashew-based filling is paired with a zesty lemon flavor and topped with a sweet blueberry compote. These bars offer a delightful balance of tanginess and sweetness, making them a perfect springtime treat. They can be made ahead of time, allowing you to enjoy a stress-free brunch.

Ingredients
For the crust:

• 1 cup almond flour
• 1/4 cup shredded coconut
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted

For the filling:

• 1 1/2 cups cashews (soaked in water for 4-6 hours)
• 1/4 cup lemon juice
• 1/4 cup coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tbsp coconut oil

For the blueberry compote:

• 1 cup fresh or frozen blueberries
• 2 tbsp maple syrup
• 1 tsp lemon juice

Instructions

1. Preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.
2. For the crust, combine almond flour, shredded coconut, maple syrup, and melted coconut oil in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 10-12 minutes, or until golden.
3. For the filling, drain and rinse the soaked cashews. In a blender, combine the cashews, lemon juice, coconut milk, maple syrup, vanilla extract, and coconut oil. Blend until smooth and creamy.
4. Pour the filling over the baked crust and smooth out the top. Refrigerate for at least 4 hours or overnight to set.
5. For the blueberry compote, combine blueberries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, until the blueberries burst and the mixture thickens. Let cool.
6. Once the cheesecake bars have set, top with the blueberry compote and slice into bars.

These vegan lemon blueberry cheesecake bars are a delightful and visually stunning dessert that will impress your guests. With their creamy filling, zesty lemon flavor, and burst of sweet blueberries, they provide the perfect ending to your Easter brunch. The best part is that they can be made ahead, making them a convenient and stress-free option for the holiday.

Vegan Avocado Toast with Roasted Cherry Tomatoes

A simple yet sophisticated option for your Easter brunch, this vegan avocado toast with roasted cherry tomatoes is fresh, flavorful, and satisfying. The creamy avocado spreads beautifully on toasted whole-grain bread and is complemented by sweet, caramelized cherry tomatoes. This dish is both light and filling, making it the perfect choice for a spring morning gathering. Plus, it’s quick and easy to prepare!

Ingredients

• 4 slices whole-grain bread
• 2 ripe avocados
• 1 pint cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• 1/2 tsp garlic powder
• 1 tbsp fresh basil, chopped
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, balsamic vinegar, salt, pepper, and garlic powder. Toss gently to coat. Roast in the oven for 15-20 minutes, until the tomatoes are soft and slightly caramelized.
3. While the tomatoes roast, toast the slices of bread to your liking.
4. In a small bowl, mash the avocados with lemon juice, salt, and pepper.
5. Spread the mashed avocado evenly over the toasted bread slices.
6. Once the tomatoes are roasted, arrange them on top of the avocado toast. Sprinkle with fresh basil. Serve immediately.

This vegan avocado toast with roasted cherry tomatoes is a vibrant and nutritious dish that’s perfect for an Easter brunch. The creamy avocado and sweet tomatoes pair beautifully with the crunchy toast, offering a delightful balance of flavors. It’s an easy yet impressive dish that will leave your guests asking for more. Plus, it’s a great way to enjoy the fresh produce of the season!

Vegan Coconut Rice Pudding with Fresh Berries

A creamy and comforting dessert, this vegan coconut rice pudding with fresh berries brings a tropical twist to your Easter brunch. Made with coconut milk for a rich, smooth texture and sweetened with maple syrup, this pudding is a perfect blend of indulgence and lightness. Topped with juicy fresh berries, it’s the ultimate dessert for a springtime celebration, offering a balance of creaminess, sweetness, and freshness.

Ingredients

• 1 cup Arborio rice (or short-grain rice)
• 2 cups coconut milk (full-fat)
• 1 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• Pinch of salt
• 1 cup fresh mixed berries (blueberries, strawberries, raspberries)
• 1 tbsp shredded coconut (optional, for garnish)

Instructions

1. In a medium saucepan, combine the rice, coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and salt. Bring to a simmer over medium heat.
2. Reduce the heat to low and cook the mixture, stirring occasionally, for 25-30 minutes, or until the rice is tender and the pudding has thickened.
3. Once the rice pudding has thickened to your desired consistency, remove from heat and let it cool slightly.
4. Divide the pudding into serving bowls and top with fresh berries and shredded coconut, if using.
5. Serve warm or chilled, depending on your preference.

This vegan coconut rice pudding with fresh berries is a perfect dessert to cap off your Easter brunch. Its rich and creamy texture, combined with the natural sweetness of the coconut and fresh fruit, makes it a refreshing and satisfying treat. Whether served warm or chilled, it’s a versatile dessert that’s sure to be a hit with guests of all ages.

Vegan Stuffed Mushrooms with Spinach and Cashew Cheese

These vegan stuffed mushrooms with spinach and cashew cheese are an elegant and savory appetizer that’s perfect for Easter brunch. The rich, creamy cashew cheese filling pairs wonderfully with the earthy mushrooms, while the spinach adds a fresh, vibrant flavor. These bite-sized treats are both hearty and satisfying, making them an excellent choice for a crowd-pleasing dish to start off the celebration.

Ingredients

• 12 large mushrooms, stems removed
• 1 tbsp olive oil
• 1/2 cup raw cashews (soaked in water for 4-6 hours)
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/4 cup water
• 1 garlic clove, minced
• 1/2 cup fresh spinach, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Clean the mushrooms and remove the stems carefully. Place the mushroom caps on the prepared baking sheet.
3. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, water, garlic, salt, and pepper. Blend until smooth and creamy, adjusting the consistency with more water if necessary.
4. Stir in the chopped spinach until evenly incorporated.
5. Spoon the cashew cheese mixture into each mushroom cap, pressing gently to pack the filling in.
6. Drizzle the stuffed mushrooms with olive oil and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden on top.
7. Garnish with fresh parsley before serving.

These vegan stuffed mushrooms with spinach and cashew cheese are the ideal savory bite for any Easter brunch. The creamy cashew cheese filling offers a rich and indulgent flavor, while the mushrooms provide a satisfying bite. These little appetizers are perfect for grazing and add a gourmet touch to your spread. They’re sure to impress even the most discerning guests with their flavor and presentation.

Vegan Sweet Potato and Black Bean Tacos

These vegan sweet potato and black bean tacos are a vibrant and satisfying choice for your Easter brunch. Roasted sweet potatoes provide a slightly sweet and savory base, which is complemented by protein-packed black beans, fresh veggies, and a zesty lime dressing. With the addition of creamy avocado and fresh cilantro, these tacos offer a delightful mix of flavors and textures. They’re an easy-to-make, crowd-pleasing dish perfect for a casual, flavorful brunch.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• Fresh cilantro, chopped
• 1/2 cup salsa (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. While the sweet potatoes roast, heat the black beans in a small saucepan over low heat with lime juice, stirring occasionally.
4. Warm the tortillas in a dry skillet or on a griddle for 1-2 minutes on each side until soft and slightly crispy.
5. Assemble the tacos by placing a few spoonfuls of roasted sweet potatoes and black beans onto each tortilla. Top with avocado slices, red onion, cilantro, and salsa (if using).
6. Serve immediately, garnished with extra cilantro and a wedge of lime.

These vegan sweet potato and black bean tacos are bursting with flavor and offer a perfect balance of sweetness, spice, and creaminess. The roasted sweet potatoes provide a comforting, hearty base, while the black beans bring protein and a savory touch. These tacos are quick to prepare and perfect for a lively Easter brunch that can be served either as a main dish or an appetizer. With the fresh toppings and zesty lime, they will be a hit with both vegans and non-vegans alike.

Vegan Spinach and Artichoke Dip

A classic crowd-pleasing appetizer, this vegan spinach and artichoke dip is a rich, creamy, and indulgent dish that’s perfect for Easter brunch. Made with cashews for creaminess and nutritional yeast for a cheesy flavor, this dip is a plant-based version of the traditional favorite. Served warm with toasted bread or fresh veggies for dipping, it’s an irresistible choice for anyone looking to enjoy a flavorful vegan treat.

Ingredients

• 1 cup raw cashews, soaked in water for 4-6 hours
• 1 cup canned artichoke hearts, drained and chopped
• 1 cup fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/2 cup almond milk (or any plant-based milk)
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp olive oil
• 1/2 cup bread crumbs (for topping, optional)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a small baking dish.
2. In a blender, combine soaked cashews, nutritional yeast, lemon juice, almond milk, garlic, salt, and pepper. Blend until smooth and creamy.
3. Stir in the chopped artichokes and spinach, mixing until well combined.
4. Transfer the mixture into the prepared baking dish and smooth the top.
5. If using bread crumbs, sprinkle them on top of the dip for added texture.
6. Bake for 20-25 minutes, or until the top is golden and the dip is bubbling.
7. Serve warm with sliced baguette, crackers, or fresh vegetable sticks.

This vegan spinach and artichoke dip offers all the comfort and richness of the traditional version, but with a plant-based twist. The cashew-based creaminess and the savory flavors of artichokes and spinach make it a delicious and indulgent appetizer for your Easter brunch. Served warm with your favorite dipping options, it’s a guaranteed crowd-pleaser that will keep guests coming back for more.

Vegan Chocolate Mousse with Raspberry Coulis

For a decadent dessert at your Easter brunch, this vegan chocolate mousse with raspberry coulis is the ultimate treat. The mousse is made with silken tofu for a rich and creamy texture, while the raspberry coulis adds a tart and fruity contrast. This indulgent dessert is easy to prepare, dairy-free, and full of deep, rich chocolate flavor, making it a perfect way to end your Easter celebration on a sweet note.

Ingredients
For the chocolate mousse:

• 1 block (12 oz) silken tofu, drained
• 1/2 cup dairy-free dark chocolate chips
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

For the raspberry coulis:

• 1 cup fresh raspberries
• 2 tbsp maple syrup
• 1 tbsp lemon juice

Instructions

1. In a heatproof bowl, melt the chocolate chips over a double boiler or in the microwave in 30-second intervals, stirring until smooth.
2. In a blender, combine the melted chocolate, silken tofu, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Spoon the mousse into serving glasses or bowls and refrigerate for at least 2 hours, or until set.
4. For the raspberry coulis, place raspberries, maple syrup, and lemon juice in a small saucepan over medium heat. Cook for 5-7 minutes, mashing the raspberries with a spoon, until the mixture thickens slightly.
5. Strain the coulis through a fine mesh sieve to remove the seeds.
6. Once the mousse has set, drizzle the raspberry coulis over the top before serving.

This vegan chocolate mousse with raspberry coulis is a luxurious and decadent dessert that will wow your guests. The creamy tofu-based mousse has a rich chocolate flavor that pairs perfectly with the tangy sweetness of the raspberry coulis. It’s a perfect ending to your Easter brunch, offering a combination of textures and flavors that are both indulgent and refreshing. Plus, it’s easy to make ahead, ensuring a stress-free finish to your celebration.

Vegan Roasted Asparagus with Lemon Tahini Sauce

This vegan roasted asparagus with lemon tahini sauce is a light, fresh, and vibrant dish that’s perfect for an Easter brunch. The roasted asparagus is tender and slightly caramelized, while the tangy lemon tahini sauce adds richness and depth of flavor. It’s a simple, nutrient-packed dish that can be served as a side or a starter. With its fresh flavors and creamy sauce, it’s a delightful addition to your spring brunch spread.

Ingredients

• 1 lb asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tsp maple syrup
• 1-2 tbsp water (to thin the sauce)
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the trimmed asparagus on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast the asparagus in the oven for 15-20 minutes, or until tender and lightly browned.
4. While the asparagus roasts, prepare the lemon tahini sauce by whisking together tahini, lemon juice, maple syrup, garlic, and water in a small bowl. Adjust the consistency by adding more water if needed.
5. Once the asparagus is roasted, drizzle the lemon tahini sauce over the top.
6. Garnish with chopped parsley and serve immediately.

This vegan roasted asparagus with lemon tahini sauce is a simple yet elegant dish that brings a touch of sophistication to your Easter brunch. The tender asparagus pairs wonderfully with the creamy, tangy sauce, creating a delightful balance of flavors. It’s a great way to enjoy seasonal vegetables in a fresh, flavorful way, and it’s sure to be a hit with both vegans and non-vegans at your brunch table.

Vegan Pancakes with Maple-Berry Compote

These vegan pancakes with maple-berry compote are a perfect brunch dish to serve on Easter morning. Light and fluffy, the pancakes are made without eggs or dairy, yet they are still rich and satisfying. The homemade maple-berry compote adds a burst of fresh, fruity sweetness that complements the pancakes beautifully. This dish is comforting and indulgent, yet entirely plant-based, making it a great option for anyone at your brunch table.

Ingredients
For the pancakes:

• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 tbsp sugar (optional)
• 1/4 tsp salt
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp vegetable oil or melted coconut oil

For the maple-berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup maple syrup
• 1 tbsp lemon juice
• 1 tbsp cornstarch (optional, for thickening)

Instructions

1. In a medium bowl, whisk together the flour, baking powder, sugar, and salt.
2. In a separate bowl, mix the almond milk, vanilla extract, and oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined (it’s okay if the batter is a little lumpy).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil.
5. Pour about 1/4 cup of batter for each pancake onto the skillet and cook for 2-3 minutes on each side, until golden brown.
6. While the pancakes cook, prepare the compote by placing the berries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries break down and the mixture thickens. If you prefer a thicker compote, whisk in the cornstarch with a little water before adding it to the saucepan.
7. Once the pancakes are ready, stack them on plates and top with the maple-berry compote. Serve warm.

These vegan pancakes with maple-berry compote are a delicious and comforting way to kick off your Easter brunch. The pancakes are light, fluffy, and naturally sweet, while the homemade berry compote brings a fruity burst of flavor that pairs perfectly with the pancakes. This dish is not only plant-based but also a fun, festive option for your brunch spread, perfect for impressing your guests with both its flavor and its ease of preparation.

Vegan Lemon Poppy Seed Muffins

These vegan lemon poppy seed muffins are a delightful treat that adds a refreshing citrus twist to your Easter brunch. Fluffy and moist, these muffins are made without eggs or dairy but are packed with lemon flavor and a subtle crunch from the poppy seeds. The light, zesty flavor of the muffins makes them a perfect accompaniment to a springtime brunch. They are easy to prepare and will fill your kitchen with a heavenly citrus aroma.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup vegetable oil
• 1/4 cup lemon juice
• Zest of 1 lemon
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, oil, lemon juice, lemon zest, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined (don’t overmix).
5. Divide the batter evenly into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These vegan lemon poppy seed muffins are a perfect springtime treat for your Easter brunch. The light, fluffy texture combined with the bright, zesty lemon flavor makes them both refreshing and satisfying. With the added crunch of poppy seeds, they provide a delightful contrast that adds depth to each bite. These muffins are not only easy to make but are sure to be a hit with your guests, offering a sweet yet subtle citrus flavor that perfectly complements the season.

Note: More recipes are coming soon!