50+ Flavorful Easter Fun Vegan Recipes to Celebrate Spring

Easter is a time for renewal, celebration, and of course, food.

While the traditional Easter menu is often filled with meats, eggs, and dairy, there’s a growing trend of celebrating the holiday with plant-based dishes that are equally as delicious and fun!

Whether you’re hosting a gathering, preparing a festive brunch, or simply looking to try something new this season, these 50+ fun vegan Easter recipes are packed with vibrant flavors and fresh, seasonal ingredients.

From creative takes on classic Easter dishes to entirely new, innovative vegan creations, this list has something for every palate.

You can enjoy everything from savory springtime tarts to sweet, indulgent treats, all without animal products.

So, why not embrace a compassionate and healthy twist on the holiday while still keeping it flavorful and fun?

Let’s dive into some of the best vegan Easter recipes that will make your celebration memorable and delicious!

50+ Flavorful Easter Fun Vegan Recipes to Celebrate Spring

This Easter, step away from the traditional and embrace a plant-based feast full of creativity and vibrant flavors.

Whether you’re enjoying a light salad, a comforting main dish, or a decadent dessert, these 50+ fun vegan Easter recipes offer endless possibilities to suit every taste and preference.

With fresh ingredients, bold flavors, and a little creativity, you can celebrate the season with compassion and taste.

So, gather your loved ones, get cooking, and let these plant-based dishes elevate your Easter meal.

Not only will you be nourishing your body, but you’ll also be helping the planet and animals too.

Here’s to a joyful, delicious, and fun Easter—one filled with amazing vegan recipes that everyone can enjoy!

Carrot Cake Easter Cupcakes

Soft, moist, and perfectly spiced carrot cake cupcakes are a delightful Easter treat. These vegan cupcakes are made with wholesome ingredients and topped with a creamy cashew frosting. Perfect for kids and adults alike!

Ingredients:
For the cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• ½ cup brown sugar
• ½ cup almond milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract
• 1 cup grated carrots

For the frosting:

• 1 cup soaked cashews (soak for 4 hours or overnight)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut cream

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, combine brown sugar, almond milk, melted coconut oil, and vanilla. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in grated carrots.
4. Pour the batter into cupcake liners, filling them ¾ full. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.
5. To make the frosting, blend soaked cashews, maple syrup, vanilla, and coconut cream until smooth. Spread or pipe the frosting onto the cooled cupcakes.

These carrot cake cupcakes are an absolute showstopper for Easter gatherings. The spiced carrot flavor combined with creamy cashew frosting creates a delightful balance. Their festive appearance and comforting taste will bring everyone to the table.

Vegan Easter Bunny Pancakes

These adorable bunny-shaped pancakes are not only fun to look at but also packed with wholesome plant-based goodness. They’re fluffy, sweet, and easy to customize with your favorite toppings.

Ingredients:

• 1 ½ cups oat flour
• 2 tsp baking powder
• 1 tbsp sugar (optional)
• 1 cup almond milk
• 1 ripe banana, mashed
• 1 tsp vanilla extract
• A pinch of salt

For decoration:

• Sliced bananas
• Blueberries
• Shredded coconut

Instructions:

1. In a bowl, whisk together oat flour, baking powder, sugar (if using), and salt.
2. In another bowl, combine mashed banana, almond milk, and vanilla extract. Mix wet ingredients into the dry ingredients until smooth. Let the batter rest for 5 minutes.
3. Heat a non-stick skillet over medium heat and lightly grease it. Pour the batter onto the skillet to make one large pancake (for the face) and two smaller ones (for the ears). Cook until bubbles form on the surface, then flip and cook the other side.
4. Arrange the pancakes on a plate to create a bunny face, using banana slices for the cheeks, blueberries for eyes and nose, and shredded coconut for whiskers.

These pancakes are as delicious as they are adorable! They make breakfast an Easter celebration, and kids will love helping you decorate their bunny masterpieces. It’s a perfect family activity to kick off the day.

Easter Chick Deviled “Eggs” (Vegan)

These creative deviled “eggs” are made using creamy avocado-stuffed potatoes, perfect for an Easter appetizer or snack. Cute, healthy, and completely plant-based, they’re a crowd-pleaser!

Ingredients:

• 6 small yellow potatoes
• 1 ripe avocado
• 2 tbsp vegan mayonnaise
• 1 tsp Dijon mustard
• ½ tsp turmeric (for color)
• Salt and pepper to taste
• Small carrot pieces (for beaks)
• Black sesame seeds (for eyes)

Instructions:

1. Boil the potatoes until tender but still firm. Cool and slice them in half lengthwise. Scoop out a small portion from the center of each half to create a cavity.
2. In a bowl, mash the avocado with vegan mayonnaise, mustard, turmeric, salt, and pepper. Spoon or pipe the mixture into the potato cavities.
3. Decorate each potato to look like a chick, using small carrot pieces for the beaks and black sesame seeds for the eyes.

These adorable deviled “eggs” bring a playful and nutritious twist to your Easter table. They’re easy to prepare, visually stunning, and full of creamy, savory flavor. Perfect for vegans and non-vegans alike, they’re sure to spark joy!

Vegan Chocolate Nest Cookies

These no-bake chocolate nest cookies are a quick and festive Easter treat. Made with shredded coconut and rich vegan chocolate, they’re perfect for sharing with family and friends.

Ingredients:

• 1 ½ cups shredded unsweetened coconut
• ¾ cup vegan dark chocolate chips
• 2 tbsp almond butter
• 1 tbsp maple syrup
• Mini vegan candy eggs or dried fruit (for decoration)

Instructions:

1. In a microwave-safe bowl, melt the dark chocolate chips and almond butter in 20-second intervals, stirring in between until smooth. Stir in the maple syrup.
2. Add shredded coconut to the melted chocolate mixture and mix until evenly coated.
3. Scoop spoonfuls of the mixture onto a parchment-lined baking sheet and shape them into nests with your fingers.
4. Add mini vegan candy eggs or dried fruit to the center of each nest.
5. Chill in the refrigerator for 1–2 hours until firm.

These chocolate nest cookies are a delightful addition to your Easter festivities. They’re simple to make, satisfy your sweet tooth, and capture the spirit of spring with their nest-like design.

Spring Garden Veggie Tart

This vibrant vegan tart is bursting with colorful spring vegetables and creamy dairy-free ricotta. It’s a beautiful centerpiece for an Easter brunch or dinner.

Ingredients:
For the crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup vegan butter, cold
• 3–4 tbsp ice water

For the filling:

• 1 cup vegan ricotta (store-bought or homemade)
• 1 tbsp olive oil
• 1 zucchini, thinly sliced
• 1 carrot, thinly sliced or spiralized
• ½ cup cherry tomatoes, halved
• ½ tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. To make the crust, mix flour and salt in a bowl. Cut in vegan butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough holds together. Roll it out and press it into a tart pan.
3. Bake the crust for 12–15 minutes, then let it cool.
4. Spread vegan ricotta evenly over the crust. Arrange zucchini, carrot, and cherry tomatoes on top. Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
5. Bake the tart for 20–25 minutes until the veggies are tender. Cool slightly before serving.

This colorful tart is as tasty as it is stunning. The flaky crust and creamy ricotta complement the fresh vegetables, making it a light yet satisfying Easter dish.

Lemon Chickpea Easter Salad

This fresh and zesty chickpea salad is packed with protein, vibrant vegetables, and a tangy lemon dressing. It’s the perfect side dish or light lunch for an Easter gathering.

Ingredients:

• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• ½ red onion, finely chopped
• ½ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss to combine.
3. Chill for at least 30 minutes before serving to allow the flavors to meld.

This chickpea salad is a refreshing addition to any Easter meal. Its bright flavors and vibrant colors capture the essence of spring, while its simplicity makes it a breeze to prepare. Everyone will love its zesty and wholesome appeal.

Vegan Easter Lemon Bars

These tangy, sweet vegan lemon bars are the perfect combination of bright citrus and smooth texture. With a buttery crust and a rich lemon filling, they’re an irresistible treat for your Easter dessert table.

Ingredients:
For the crust:

• 1 ½ cups all-purpose flour
• ¼ cup powdered sugar
• ½ cup vegan butter, cold and cubed
• 1 tsp vanilla extract

For the lemon filling:

• 1 cup fresh lemon juice (about 4 lemons)
• 1 cup granulated sugar
• 1/4 cup cornstarch
• ½ tsp turmeric (for color)
• Pinch of salt
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a square baking pan.
2. To make the crust, combine flour and powdered sugar in a bowl. Cut in the cold vegan butter and vanilla until the mixture forms a dough. Press it into the bottom of the prepared pan to form an even layer.
3. Bake the crust for 12–15 minutes, until lightly golden.
4. For the lemon filling, whisk together lemon juice, sugar, cornstarch, turmeric, and a pinch of salt in a saucepan over medium heat. Stir constantly until the mixture thickens and becomes smooth.
5. Pour the lemon filling over the baked crust and return it to the oven. Bake for another 20–25 minutes, or until the filling is set. Let it cool to room temperature, then refrigerate for at least 2 hours.
6. Before serving, dust with powdered sugar.

These vegan lemon bars are a refreshing and tangy dessert, perfect for Easter. The creamy lemon filling paired with the buttery crust creates a mouthwatering balance that will have everyone reaching for more.

Vegan Easter Chocolate Mousse

This smooth and velvety chocolate mousse is rich, indulgent, and totally dairy-free. It’s the perfect dessert to finish off an Easter meal, offering an elegant, sweet ending.

Ingredients:

• 1 can (14 oz) full-fat coconut milk (chilled overnight)
• 1 ½ cups dark chocolate chips
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt
• Fresh berries and mint for garnish

Instructions:

1. Scoop out the solidified coconut cream from the chilled coconut milk and place it in a mixing bowl.
2. Melt the dark chocolate chips using a double boiler or microwave. Stir until smooth.
3. Add melted chocolate, maple syrup, vanilla, and sea salt to the coconut cream and beat with a hand mixer or whisk until fluffy and smooth.
4. Spoon the mousse into serving dishes and chill in the refrigerator for at least 1 hour.
5. Before serving, garnish with fresh berries and mint leaves.

This vegan chocolate mousse is the ultimate Easter treat for chocolate lovers. Its silky texture and rich flavor make it an irresistible dessert. Plus, the berries and mint add a fresh and colorful touch.

Vegan Sweet Potato and Black Bean Tacos

These savory, hearty tacos are filled with roasted sweet potatoes and black beans, making them a perfect plant-based dish for your Easter feast. They’re topped with a tangy avocado dressing for a burst of flavor.

Ingredients:
For the tacos:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• Salt and pepper to taste
• 8 small corn tortillas

For the avocado dressing:

• 1 ripe avocado
• 1 tbsp lime juice
• 2 tbsp water
• 1 tsp olive oil
• 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, smoked paprika, chili powder, salt, and pepper. Roast in the oven for 20–25 minutes, or until tender and golden.
3. While the sweet potatoes are roasting, heat the black beans in a pan over medium heat until warmed through.
4. For the avocado dressing, blend the avocado, lime juice, water, olive oil, salt, and pepper in a food processor until smooth and creamy.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by filling each tortilla with roasted sweet potatoes, black beans, and a drizzle of avocado dressing.

These tacos are the perfect balance of savory, creamy, and spicy. The roasted sweet potatoes provide a satisfying sweetness, while the black beans add protein and heartiness. Topped with the creamy avocado dressing, they make a delicious and nutritious Easter meal!

Vegan Strawberry Shortcake

This classic dessert gets a plant-based twist with vegan biscuits, fresh strawberries, and coconut whipped cream. It’s light, sweet, and the perfect treat for your Easter celebration.

Ingredients:
For the biscuits:

• 2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup vegan butter, cold and cubed
• ¾ cup almond milk (or any plant-based milk)

For the filling:

• 3 cups fresh strawberries, hulled and sliced
• 2 tbsp maple syrup
• 1 tsp vanilla extract

For the whipped cream:

• 1 can (14 oz) full-fat coconut milk (chilled overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, combine flour, sugar, baking powder, and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Add almond milk and stir until just combined.
3. Turn the dough out onto a floured surface and knead it gently 2-3 times. Pat it into a 1-inch thick disk, then cut out biscuits using a round cutter.
4. Place the biscuits on the baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool slightly.
5. In a bowl, toss sliced strawberries with maple syrup and vanilla extract.
6. For the whipped cream, scoop the solidified coconut cream from the chilled can of coconut milk into a mixing bowl. Beat with an electric mixer until fluffy, adding powdered sugar and vanilla.
7. To assemble, slice the biscuits in half. Layer the bottom half with strawberry mixture and whipped cream, then top with the other half of the biscuit. Serve immediately.

This vegan strawberry shortcake is a refreshing, light dessert that bursts with fresh flavors. The flaky, buttery biscuits paired with sweetened strawberries and creamy coconut whipped cream create the perfect balance of textures for an unforgettable Easter treat.

Vegan Carrot Ginger Soup

This vibrant and warming soup combines the natural sweetness of carrots with a zingy ginger kick, making it a nourishing addition to your Easter meal. It’s creamy, hearty, and full of flavor.

Ingredients:

• 6 large carrots, peeled and chopped
• 1 medium onion, chopped
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp ground turmeric
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, grated ginger, and garlic, sautéing for about 5 minutes until the onion becomes soft and translucent.
2. Add the chopped carrots, vegetable broth, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 20–25 minutes, or until the carrots are tender.
3. Once the carrots are soft, use an immersion blender or regular blender to puree the soup until smooth.
4. Stir in lemon juice to brighten the flavors and adjust seasoning if necessary.
5. Serve the soup hot, garnished with fresh parsley.

This carrot ginger soup is a great way to warm up your Easter meal. It’s creamy and full of vibrant flavors that will delight your taste buds. The combination of sweet carrots and spicy ginger makes this soup both soothing and refreshing, perfect for springtime gatherings.

Vegan Spinach and Artichoke Dip

This creamy and savory dip is made without dairy, but still rich in flavor, perfect for serving with crusty bread or fresh vegetables at your Easter party.

Ingredients:

• 1 can (15 oz) artichoke hearts, drained and chopped
• 1 ½ cups fresh spinach, chopped
• ½ cup vegan mayonnaise
• ½ cup cashews, soaked for 4 hours or overnight
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a blender or food processor, combine soaked cashews, vegan mayonnaise, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. In a mixing bowl, combine the artichoke hearts, chopped spinach, and the cashew mixture. Stir until everything is well coated.
4. Transfer the mixture to a baking dish and spread it into an even layer.
5. Bake for 20–25 minutes, until the top is golden and bubbly.
6. Garnish with fresh parsley before serving.

This vegan spinach and artichoke dip is a rich and comforting dish that will be the hit of your Easter spread. It’s perfect for dipping with fresh veggies, pita bread, or crackers. The creamy texture and savory flavor make it a crowd-pleasing favorite that everyone will enjoy.

Vegan Easter Baked Avocado Eggs

These vegan “eggs” are made from avocados, creating a creamy, nutrient-packed dish that mimics the texture of a traditional egg. Topped with seasonings and baked until warm, they’re a unique and fun addition to your Easter brunch.

Ingredients:

• 2 ripe avocados
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit. Using a spoon, scoop out a little of the flesh from the center of each half to make room for the “egg” filling.
3. Place the avocado halves in a baking dish and drizzle with olive oil. Sprinkle with smoked paprika, garlic powder, turmeric, salt, and pepper.
4. Bake for 10–12 minutes, or until the avocado is warm and the edges are slightly browned.
5. Remove from the oven and garnish with fresh cilantro before serving.

These baked avocado “eggs” are a creamy, satisfying, and healthy alternative to traditional eggs. The smoky, savory seasonings bring out the richness of the avocado, making it a perfect Easter brunch item that’s both nourishing and delicious.

Vegan Chocolate Dipped Coconut Macaroons

These chewy coconut macaroons, dipped in rich vegan chocolate, are a sweet and indulgent treat for Easter. They’re easy to make and perfect for satisfying your sweet tooth with a tropical flair.

Ingredients:

• 2 ½ cups shredded unsweetened coconut
• 1 cup canned coconut milk
• 1/3 cup maple syrup
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup vegan dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the shredded coconut, coconut milk, maple syrup, vanilla extract, and salt. Stir until well combined.
3. Scoop tablespoon-sized mounds of the mixture onto the baking sheet, pressing them into small mound shapes.
4. Bake for 15–18 minutes, or until the macaroons are golden brown on the edges.
5. Let the macaroons cool completely on a wire rack.
6. Melt the vegan dark chocolate chips in a heatproof bowl over a double boiler or in the microwave, stirring until smooth.
7. Dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper. Let the chocolate set before serving.

These coconut macaroons are a deliciously chewy treat, with a rich chocolate coating that adds an indulgent touch. They’re perfect for Easter because they’re light, yet satisfying, and the coconut and chocolate combination is always a crowd favorite.

Vegan Pea and Mint Salad

A light, refreshing salad that celebrates the fresh flavors of spring, this vegan pea and mint salad is a perfect side dish for your Easter table. It’s quick to prepare, packed with vibrant greens, and dressed in a zesty lemon vinaigrette.

Ingredients:

• 3 cups fresh peas (or frozen peas, thawed)
• 1 cup fresh mint leaves, chopped
• ½ cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Bring a pot of water to a boil. Add the peas and blanch them for 2–3 minutes, until bright green and tender. Drain and immediately place them in an ice bath to stop the cooking process. Drain again.
2. In a large mixing bowl, combine the peas, chopped mint leaves, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve immediately or chill in the refrigerator until ready to serve.

This pea and mint salad is a light, bright dish that’s full of springtime flavors. The combination of sweet peas, refreshing mint, and tangy lemon vinaigrette makes it a deliciously easy and healthy side dish for Easter.

Note: More recipes​ are coming soon!