50+ Delicious Easter Low-Carb Vegan Recipes for Your Holiday Feast

Easter is a time to gather with loved ones, celebrate, and enjoy delicious food.

However, if you’re following a low-carb or vegan diet, finding the right recipes can sometimes feel like a challenge.

Thankfully, the culinary world is full of creative, healthy, and flavorful options that fit both a low-carb and vegan lifestyle.

Whether you’re hosting a festive brunch, preparing a light dinner, or looking for side dishes to complement your main course, there are endless possibilities that align with your dietary choices.

In this article, we’ve compiled a list of over 50 mouthwatering Easter low-carb vegan recipes to ensure that your holiday meal is both delicious and nourishing.

From appetizers to desserts, these recipes are designed to be healthy, satisfying, and easy to prepare.

Each one brings a unique twist to traditional Easter dishes, so you can indulge in all the festive flavors without the guilt.

Let’s dive in and discover how you can make this Easter both wholesome and vibrant with these incredible recipes!

50+ Delicious Easter Low-Carb Vegan Recipes for Your Holiday Feast

Easter doesn’t have to be a time of sacrifice when it comes to enjoying great food.

With these 50+ low-carb vegan recipes, you can have a festive and fulfilling holiday while staying true to your dietary preferences.

These recipes not only cater to your nutritional needs but also offer a wide array of vibrant, fresh, and flavorful dishes that are sure to impress your guests.

From savory mains to sweet treats, there’s something for everyone at the table, making it easier than ever to celebrate the season in a healthy and delicious way.

This Easter, let your creativity shine and enjoy the wholesome, satisfying meals that these recipes provide—because eating well should always be a part of the celebration.

Vegan Cauliflower “Potato” Salad

This low-carb vegan take on the traditional potato salad is made using cauliflower, a perfect substitute for potatoes. It’s rich in flavor, creamy, and satisfying while being light on carbs. Ideal for Easter celebrations, this dish will surely impress both vegan and non-vegan guests.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/4 cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh dill, chopped
• 1/4 cup red onion, finely diced
• 1/4 cup celery, chopped
• Salt and pepper, to taste

Directions:

1. Steam or boil the cauliflower florets for about 8-10 minutes, until tender but not mushy. Drain well and let it cool.
2. In a large bowl, mix together the vegan mayonnaise, Dijon mustard, apple cider vinegar, dill, red onion, and celery.
3. Once the cauliflower has cooled, gently mix it into the dressing. Stir until well coated.
4. Season with salt and pepper to taste, then refrigerate for at least an hour before serving to allow the flavors to meld.

This cauliflower “potato” salad is not only a great low-carb alternative but also a refreshing dish that’s easy to make and customize. It brings a creamy, tangy contrast to your Easter meal while keeping things light and healthy. The addition of dill and vinegar adds depth, making it an irresistible side dish.

Vegan Zucchini Noodles with Pesto

A light yet delicious Easter dish, this recipe combines zucchini noodles with a rich and flavorful vegan pesto. It’s a refreshing option that is both low-carb and completely plant-based. The creamy pesto adds a burst of flavor, and the zucchini noodles create the perfect healthy base.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts for a variation)
• 2 tablespoons nutritional yeast
• 1/4 cup olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• Salt and pepper, to taste

Directions:

1. Start by spiralizing the zucchinis into noodles and set them aside. You can use a spiralizer or a vegetable peeler to create thin strips.
2. In a food processor, combine the basil, pine nuts, nutritional yeast, lemon juice, and garlic. Pulse until everything is finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Add salt and pepper to taste.
4. Toss the zucchini noodles with the pesto sauce, ensuring the noodles are evenly coated. Serve immediately or chill for a cold pasta salad alternative.

Zucchini noodles provide a satisfying texture that’s perfect for Easter brunch or dinner, and the creamy pesto will have your guests asking for the recipe. This dish is not only low in carbs but also a great way to enjoy a burst of fresh flavors with minimal effort.

Vegan Avocado Chocolate Mousse

For a deliciously decadent yet healthy dessert, this vegan avocado chocolate mousse is an ideal low-carb Easter treat. Made with ripe avocados and rich cocoa powder, it’s smooth, creamy, and perfectly sweetened with a natural sweetener. It’s a guilt-free way to end your meal.

Ingredients:

• 2 ripe avocados, peeled and pitted
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or stevia for a low-carb option
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or any plant-based milk)

Directions:

1. In a blender or food processor, combine the avocados, cocoa powder, maple syrup, vanilla extract, and salt. Blend until smooth.
2. Gradually add almond milk, a tablespoon at a time, until the mousse reaches your desired consistency.
3. Taste and adjust sweetness with more maple syrup or stevia if desired.
4. Chill the mousse in the refrigerator for at least 30 minutes before serving. Top with fresh berries or a sprinkle of cacao nibs for added texture.

This avocado chocolate mousse is a rich, satisfying dessert that’s perfect for Easter. It’s creamy and indulgent, but because it’s made with wholesome ingredients like avocado, it’s both nutritious and low in carbs. The mousse is sure to be a hit, leaving everyone feeling satisfied without the sugar rush.

Vegan Stuffed Mushrooms

These low-carb vegan stuffed mushrooms are a fantastic Easter appetizer. They’re packed with savory flavors and a rich filling, perfect for those looking to keep things light yet indulgent. The mushrooms serve as the ideal vessel for a creamy, vegan stuffing that will delight guests.

Ingredients:

• 12 large button mushrooms, stems removed and caps hollowed out
• 1/4 cup raw cashews, soaked for 4 hours or overnight
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Paprika, for garnish

Directions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet lined with parchment paper.
2. In a food processor, blend the soaked cashews, nutritional yeast, olive oil, garlic, parsley, lemon juice, salt, and pepper until smooth and creamy.
3. Spoon the cashew mixture into each mushroom cap, pressing it gently to fill each one.
4. Bake the stuffed mushrooms for 15-20 minutes, or until the mushrooms are tender and the filling is golden and slightly crispy on top.
5. Garnish with paprika before serving.

These stuffed mushrooms are a perfect bite-sized treat for your Easter spread. The cashew-based filling is creamy, and the combination of garlic, parsley, and lemon juice gives the dish a fresh, savory note. It’s a great way to enjoy a rich and indulgent flavor while keeping things low-carb and vegan.

Vegan Cabbage Slaw with Tahini Dressing

A refreshing and crunchy slaw made from shredded cabbage and topped with a creamy tahini dressing. This vibrant salad is light, low in carbs, and an excellent addition to any Easter table. The tahini dressing adds a rich, nutty flavor that complements the cabbage beautifully.

Ingredients:

• 4 cups shredded cabbage (green or purple, or a mix of both)
• 1/2 cup shredded carrots
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon sesame seeds (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup (optional)
• Salt and pepper, to taste

Directions:

1. In a large bowl, combine the shredded cabbage, carrots, and cilantro. Toss to mix well.
2. In a small bowl, whisk together the tahini, lemon juice, apple cider vinegar, maple syrup (if using), salt, and pepper until smooth.
3. Pour the dressing over the cabbage mixture and toss until the slaw is evenly coated.
4. Sprinkle sesame seeds on top for added texture, if desired. Serve chilled or at room temperature.

This vegan cabbage slaw is a delightful, crisp side dish that’s perfect for Easter. The tahini dressing is rich and creamy, yet light, and it enhances the fresh flavors of the cabbage and carrots. It’s a simple, low-carb option that balances out the other richer dishes on your Easter menu.

Vegan Spring Vegetable Stir-Fry

This vegan spring vegetable stir-fry is a vibrant, low-carb dish filled with fresh seasonal vegetables. Quick to make and packed with flavor, it’s a great way to showcase spring produce in a light yet satisfying meal.

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup sliced bell peppers (red, yellow, or green)
• 1/2 cup snap peas, ends trimmed
• 1/2 cup zucchini, sliced into half-moons
• 1/2 cup broccoli florets
• 1/4 cup green onions, chopped
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• Sesame seeds, for garnish

Directions:

1. Heat the olive oil in a large pan or wok over medium-high heat. Add the bell peppers, snap peas, zucchini, and broccoli, and sauté for 5-7 minutes, or until the vegetables are tender-crisp.
2. Add the garlic and ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the soy sauce, rice vinegar, and sesame oil, ensuring the vegetables are well coated.
4. Remove from heat and sprinkle with green onions and sesame seeds before serving.

This spring vegetable stir-fry is the perfect low-carb, vegan dish for Easter. The fresh, crisp vegetables provide texture and flavor, while the ginger, garlic, and sesame oil create a deliciously aromatic sauce. It’s light, satisfying, and bursting with seasonal freshness, making it an ideal choice for a springtime celebration.

Vegan Avocado Cucumber Salad

This simple and refreshing low-carb vegan avocado cucumber salad is a perfect side dish for Easter. It combines the cool crunch of cucumbers with creamy avocado, topped with a zesty lemon dressing. This salad is not only light and healthy but also packed with flavor.

Ingredients:

• 2 large cucumbers, sliced
• 1 ripe avocado, diced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh dill, for garnish

Directions:

1. In a large bowl, combine the sliced cucumbers and diced avocado.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
3. Pour the dressing over the cucumber and avocado mixture and toss gently to coat.
4. Garnish with fresh dill and serve immediately or refrigerate for a short while to allow the flavors to meld.

This vegan avocado cucumber salad is a light and flavorful addition to any Easter meal. The creamy avocado and crisp cucumber pair perfectly, while the mustard and lemon dressing add just the right amount of tang. It’s the ideal side dish to complement richer mains without weighing you down.

Vegan Roasted Cauliflower Steaks

These roasted cauliflower steaks are a showstopper! They’re thick slices of cauliflower seasoned to perfection, then roasted until golden and tender. This low-carb vegan dish is a great main course or side for your Easter celebration and offers a hearty yet healthy alternative to traditional roasted vegetables.

Ingredients:

• 1 large head of cauliflower, trimmed and cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Directions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Lay the cauliflower steaks on the baking sheet and drizzle with olive oil. Sprinkle the smoked paprika, garlic powder, salt, and pepper over the top.
3. Roast in the oven for 25-30 minutes, flipping halfway through, until the cauliflower is golden and tender.
4. Garnish with chopped parsley and serve with lemon wedges.

These roasted cauliflower steaks are a hearty and satisfying low-carb option for Easter. The smoky paprika and garlic flavors bring depth to the cauliflower, while the lemon adds a fresh, bright contrast. This dish is a great centerpiece for a vegan meal, full of flavor but light on carbs.

Vegan Lemon Coconut Energy Bites

These lemon coconut energy bites are a sweet, low-carb treat to round off your Easter meal. Packed with healthy fats and natural sweetness from coconut and lemon, they’re perfect for satisfying a sweet tooth without the sugar crash. These energy bites are also quick and easy to make.

Ingredients:

• 1 cup unsweetened shredded coconut
• 1/2 cup almond flour
• 2 tablespoons coconut oil, melted
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup (or stevia for lower carbs)
• 1/4 teaspoon vanilla extract
• Pinch of salt

Directions:

1. In a medium bowl, combine the shredded coconut and almond flour.
2. Add the melted coconut oil, lemon zest, lemon juice, maple syrup (or stevia), vanilla extract, and a pinch of salt. Stir until well combined.
3. Roll the mixture into small balls, about 1 inch in diameter. If the mixture is too sticky, refrigerate for 15 minutes before rolling.
4. Store the energy bites in an airtight container in the refrigerator for up to one week.

These lemon coconut energy bites are a light, refreshing dessert that’s low in carbs and perfect for an Easter treat. The coconut gives them a chewy texture, while the lemon adds a fresh zing that balances the richness of the coconut oil. These bites are ideal for anyone seeking a healthy and satisfying sweet snack.

Vegan Roasted Asparagus with Garlic and Lemon

This simple yet elegant low-carb vegan roasted asparagus with garlic and lemon is a delightful side dish for your Easter meal. The asparagus is roasted to perfection, bringing out its natural sweetness, while garlic and lemon add a burst of flavor. It’s healthy, easy to prepare, and a great addition to any holiday table.

Ingredients:

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

Directions:

1. Preheat your oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet.
2. Drizzle the olive oil over the asparagus and toss to coat evenly.
3. Sprinkle the minced garlic, lemon zest, salt, and pepper over the asparagus.
4. Roast in the oven for 15-20 minutes, or until the asparagus is tender and lightly browned.
5. Squeeze fresh lemon juice over the roasted asparagus and garnish with chopped parsley before serving.

This roasted asparagus is a vibrant and flavorful dish that pairs perfectly with any main course. The garlic brings a rich depth, while the lemon adds brightness and a fresh contrast. It’s a light and healthy side that will be a standout on your Easter table.

Vegan Butternut Squash Soup

A creamy, velvety vegan butternut squash soup is a comforting and nourishing option for an Easter starter. This low-carb version is full of natural sweetness from the squash, with hints of garlic and thyme, creating a rich, satisfying bowl of soup.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups vegetable broth
• 1/2 teaspoon ground thyme
• Salt and pepper, to taste
• 1/4 cup coconut milk (for creaminess)

Directions:

1. Preheat your oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes, or until tender and lightly browned.
2. In a large pot, heat a bit more olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 5 minutes.
3. Add the roasted butternut squash, vegetable broth, thyme, salt, and pepper to the pot. Bring to a simmer and cook for another 10 minutes.
4. Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully blend in batches.
5. Stir in the coconut milk for added creaminess and adjust the seasoning to taste before serving.

This vegan butternut squash soup is comforting and full of autumn-like flavors that are perfect for a springtime Easter meal. The coconut milk gives it a silky texture while keeping it dairy-free. This soup is light yet filling, offering a delightful balance of sweetness and savory warmth.

Vegan Chickpea Salad Lettuce Wraps

These vegan chickpea salad lettuce wraps are a low-carb, protein-packed option that makes for a great lunch or light dinner on Easter. The chickpeas are mashed and mixed with creamy tahini and a variety of veggies, making for a satisfying and healthy meal wrapped in crisp lettuce leaves.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 teaspoon garlic powder
• 1/4 cup diced cucumber
• 1/4 cup shredded carrots
• 2 tablespoons red onion, finely diced
• Salt and pepper, to taste
• Large lettuce leaves (romaine or butter lettuce)

Directions:

1. In a large bowl, mash the chickpeas using a fork or potato masher until they reach a chunky texture.
2. Add the tahini, lemon juice, Dijon mustard, garlic powder, salt, and pepper. Mix until everything is well combined.
3. Stir in the diced cucumber, shredded carrots, and red onion, and mix again.
4. Spoon the chickpea mixture into large lettuce leaves and serve immediately.

These chickpea salad lettuce wraps are a low-carb, refreshing option that is full of plant-based protein and fiber. The tahini dressing gives the salad a creamy texture, while the crunchy vegetables add freshness. Wrapped in lettuce, they are light yet satisfying, making them a perfect Easter meal or appetizer.

Vegan Roasted Brussels Sprouts with Balsamic Glaze

These roasted Brussels sprouts with balsamic glaze are a savory and tangy low-carb vegan side dish. The sprouts are roasted to crispy perfection, and the balsamic glaze adds a rich sweetness that complements the earthy flavor of the Brussels sprouts. It’s a simple yet flavorful addition to your Easter meal.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup (optional for extra sweetness)
• Fresh thyme, for garnish

Directions:

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts in olive oil, salt, and pepper, then spread them in a single layer on a baking sheet.
2. Roast for 20-25 minutes, tossing halfway through, until the Brussels sprouts are golden and crispy on the edges.
3. In a small saucepan, combine the balsamic vinegar and maple syrup (if using). Simmer over low heat for 5-7 minutes, until the mixture has reduced by half and becomes a thick glaze.
4. Drizzle the balsamic glaze over the roasted Brussels sprouts and garnish with fresh thyme before serving.

These roasted Brussels sprouts with balsamic glaze are the perfect balance of savory and sweet. The glaze adds a depth of flavor that elevates the simple roasted sprouts, making them a crowd-pleasing side dish for Easter. They’re crispy on the outside and tender on the inside—an irresistible treat for any meal.

Vegan Cabbage and Avocado Tacos

These low-carb vegan cabbage and avocado tacos are a fresh and vibrant choice for Easter. The cabbage slaw adds crunch and freshness, while the creamy avocado provides a smooth contrast. Wrapped in low-carb tortillas or lettuce leaves, these tacos are light, satisfying, and full of flavor.

Ingredients:

• 1 small head of cabbage, shredded
• 1 ripe avocado, diced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste
• Low-carb tortillas or large lettuce leaves for wrapping
• Fresh cilantro, for garnish

Directions:

1. In a large bowl, combine the shredded cabbage, diced avocado, lime juice, olive oil, cumin, salt, and pepper. Toss everything together until well mixed.
2. Warm your tortillas or lettuce leaves and spoon the cabbage and avocado mixture onto each one.
3. Garnish with fresh cilantro and serve immediately.

These vegan cabbage and avocado tacos are a fresh, healthy, and low-carb option that’s perfect for Easter. The crunch of the cabbage paired with the creamy avocado makes for a satisfying bite, while the cumin and lime add a zesty punch. It’s a quick and easy meal that can be enjoyed as an appetizer or a main.

Vegan Cauliflower Rice Pilaf

This low-carb vegan cauliflower rice pilaf is a flavorful and versatile side dish for Easter. The cauliflower rice mimics traditional rice but is much lighter and lower in carbs. Tossed with vegetables and fresh herbs, this pilaf makes for a satisfying side that pairs well with almost any dish.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces
• 2 tablespoons olive oil
• 1/2 cup onion, diced
• 1/2 cup bell pepper, diced
• 1/4 cup peas (optional)
• 1 garlic clove, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Lemon wedges, for serving

Directions:

1. Grate the cauliflower into rice-sized pieces using a box grater or food processor.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and peas (if using), and cook until softened, about 5-7 minutes.
3. Add the garlic and cumin, and cook for another 1-2 minutes, until fragrant.
4. Stir in the cauliflower rice and cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
5. Season with salt and pepper, and garnish with fresh parsley. Serve with lemon wedges for added brightness.

This cauliflower rice pilaf is a light and savory side dish that’s perfect for Easter. The cumin and garlic give it a rich, aromatic flavor, while the cauliflower rice keeps it low-carb. It’s a great alternative to traditional rice and can be paired with a variety of mains for a well-rounded, healthy meal.

Note: More recipes​ are coming soon!