50+ Mouthwatering Plant-Based Easter Recipes for Every Course

Easter is a time to gather with loved ones, celebrate renewal, and enjoy delicious meals together.

If you’re looking to make this year’s holiday both delicious and plant-based, you’re in the right place.

Whether you’re hosting a family brunch or bringing a dish to share, plant-based meals can be just as festive, flavorful, and satisfying as traditional ones.

From savory appetizers to decadent desserts, there are countless ways to celebrate Easter while keeping it cruelty-free and plant-powered.

In this article, we’ll explore over 50+ Easter plant-based recipes that will impress your guests and satisfy your taste buds, all while aligning with a compassionate, health-conscious lifestyle.

50+ Mouthwatering Plant-Based Easter Recipes for Every Course

No matter how you choose to celebrate Easter this year, these 50+ Easter plant-based recipes offer a wide variety of options to suit every taste and dietary preference.

From hearty mains like vegan shepherd’s pie and stuffed mushrooms to light and refreshing salads, and even indulgent desserts like carrot cake and chocolate tarts, there’s something for everyone.

Embrace the season of renewal with meals that not only nourish your body but also honor the planet and animals.

So, grab your apron, try out some of these delicious dishes, and enjoy a joyful, plant-based Easter feast with those you love.

Easter Herb-Crusted Tofu Roast

This Herb-Crusted Tofu Roast is a centerpiece-worthy dish that balances crispy herb flavors with tender, protein-packed tofu. Perfect for a springtime celebration, it pairs well with roasted vegetables and is sure to impress both plant-based eaters and omnivores alike. Infused with Easter-inspired fresh herbs like rosemary and thyme, this dish is not only aromatic but also hearty and satisfying.

Ingredients:

• 1 block (14 oz) firm tofu, pressed
• 2 tbsp olive oil
• 2 tsp Dijon mustard
• 1 cup breadcrumbs (gluten-free if needed)
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the pressed tofu block into 1-inch thick slices.
3. In a small bowl, mix olive oil and Dijon mustard. Brush this mixture over the tofu slices.
4. In another bowl, combine breadcrumbs, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
5. Coat the tofu slices evenly with the breadcrumb mixture.
6. Place the tofu slices on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
7. Serve with a side of roasted asparagus and lemon wedges for garnish.

The Herb-Crusted Tofu Roast combines a crispy texture with fragrant herbs, making it a delightful Easter entrée. It’s a dish that invites everyone to the table, proving that plant-based mains can be just as indulgent and flavorful as traditional options.

Vegan Deviled “Egg” Potatoes

These Vegan Deviled “Egg” Potatoes are a plant-based twist on the classic Easter appetizer. By replacing eggs with tender baby potatoes and a creamy chickpea filling, this recipe retains the tangy, savory essence of deviled eggs. It’s ideal for spring gatherings, adding a splash of fun and creativity to your spread.

Ingredients:

• 12 baby potatoes
• 1 cup cooked chickpeas
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tsp apple cider vinegar
• 1/2 tsp turmeric (for color)
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Boil the baby potatoes until fork-tender, about 10-12 minutes. Drain and let them cool.
2. Halve each potato and carefully scoop out a small portion of the center using a teaspoon. Set the scooped portions aside.
3. In a food processor, blend chickpeas, scooped potato centers, vegan mayo, Dijon mustard, apple cider vinegar, turmeric, smoked paprika, salt, and pepper until smooth.
4. Pipe or spoon the mixture into the hollowed potato halves.
5. Garnish with a sprinkle of smoked paprika and fresh chives. Chill before serving.

These Vegan Deviled “Egg” Potatoes are as tasty as they are charming, perfect for impressing your guests with a healthier, egg-free alternative. Their vibrant filling and creamy texture capture the essence of Easter appetizers without compromising on flavor.

Easter Carrot Cake Energy Bites

Skip the sugar-laden desserts and opt for these Easter Carrot Cake Energy Bites, a no-bake treat that channels the flavors of classic carrot cake. Packed with wholesome ingredients like oats, shredded carrots, and dates, these bites are perfect for satisfying your sweet tooth while keeping it healthy and plant-based.

Ingredients:

• 1 cup rolled oats
• 1/2 cup shredded carrots
• 1/2 cup Medjool dates, pitted
• 1/4 cup almond butter
• 1/4 cup shredded coconut
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chopped walnuts (optional)
• 1-2 tbsp plant-based milk (if needed)

Instructions:

1. In a food processor, pulse the oats until they form a coarse flour.
2. Add shredded carrots, dates, almond butter, shredded coconut, cinnamon, nutmeg, and walnuts. Blend until the mixture comes together.
3. If the mixture is too dry, add plant-based milk, one tablespoon at a time.
4. Roll the mixture into small balls (about 1-inch diameter).
5. Refrigerate for at least 30 minutes before serving.

These Easter Carrot Cake Energy Bites bring the nostalgic taste of carrot cake into a healthy, portable form. With their natural sweetness and satisfying texture, they make a delightful addition to your Easter dessert spread.

Vegan Lemon Asparagus Risotto

This Vegan Lemon Asparagus Risotto is a fresh, vibrant dish that perfectly captures the essence of spring with tender asparagus and zesty lemon. Creamy and satisfying, yet completely dairy-free, it’s a great way to enjoy the flavors of Easter in a healthy, plant-based way. The rich texture of the risotto combined with the bright citrus notes creates an elegant side dish or main course for your Easter table.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth (plus more as needed)
• 1/2 cup dry white wine (optional)
• 1 bunch asparagus, trimmed and chopped
• Zest and juice of 1 lemon
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
2. Add the garlic and Arborio rice, stirring to coat the rice with the oil and onion mixture. Cook for 1-2 minutes until the rice is slightly toasted.
3. If using wine, pour it in now and stir until absorbed.
4. Begin adding vegetable broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. In the last 5 minutes of cooking, add the chopped asparagus and cook until tender.
6. Stir in the lemon zest, lemon juice, and nutritional yeast. Season with salt and pepper to taste.
7. Serve warm with a garnish of fresh herbs or more lemon zest.

The Vegan Lemon Asparagus Risotto is a light yet indulgent dish that combines the best of spring ingredients. With its creamy texture and zesty lemon finish, it’s the perfect accompaniment to any Easter feast, offering a flavorful way to celebrate seasonal produce.

Roasted Beet and Orange Salad

This Roasted Beet and Orange Salad is a colorful and refreshing addition to your Easter spread. The earthy sweetness of roasted beets pairs beautifully with the bright citrusy flavors of fresh oranges, while the creamy avocado and crunchy nuts provide balance and texture. Light yet satisfying, this salad is perfect as a side dish or a starter for a spring-inspired meal.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste
• 2 oranges, peeled and segmented
• 1 avocado, diced
• 1/4 cup walnuts, toasted
• 2 cups mixed greens (arugula, spinach, etc.)
• 2 tbsp balsamic vinaigrette

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet wedges with olive oil, salt, and pepper, and spread them in a single layer on a baking sheet.
3. Roast for 30-35 minutes, flipping halfway through, until the beets are tender and caramelized.
4. While the beets are roasting, prepare the oranges and avocado, and toast the walnuts in a dry pan for 3-4 minutes.
5. Once the beets are done, allow them to cool slightly before assembling the salad.
6. In a large bowl, combine the roasted beets, orange segments, avocado, and mixed greens.
7. Drizzle with balsamic vinaigrette and sprinkle with toasted walnuts. Serve immediately.

The Roasted Beet and Orange Salad is a vibrant, nutrient-dense dish that showcases the bright, fresh flavors of spring. The combination of earthy, sweet, and citrusy elements makes it an irresistible addition to your Easter meal, providing both visual appeal and a burst of flavor.

Vegan Chocolate Coconut Macaroons

These Vegan Chocolate Coconut Macaroons are the perfect sweet treat for Easter. With a crunchy exterior, soft coconut interior, and a drizzle of rich dark chocolate, they provide the perfect balance of sweetness and texture. They are quick to make, naturally gluten-free, and a crowd-pleaser that will satisfy any dessert lover.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 1/2 cup maple syrup
• 1/4 cup coconut flour
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/2 cup dark chocolate chips (dairy-free)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, maple syrup, coconut flour, vanilla extract, and a pinch of salt. Mix well until all ingredients are evenly incorporated.
3. Scoop tablespoon-sized portions of the mixture and form into small mounds on the prepared baking sheet.
4. Bake for 12-15 minutes, or until the macaroons are golden brown on the edges.
5. While they cool, melt the dark chocolate chips in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
6. Once the macaroons have cooled slightly, drizzle the melted chocolate over the top of each one.
7. Allow the chocolate to set before serving.

These Vegan Chocolate Coconut Macaroons are a delightful, plant-based dessert that feels indulgent but is made with wholesome ingredients. Their crispy edges and chewy center, paired with the richness of dark chocolate, make them a wonderful treat for your Easter celebration or any spring gathering.

Vegan Stuffed Mushrooms with Cashew Cheese

These Vegan Stuffed Mushrooms with Cashew Cheese are a savory, elegant appetizer that combines the earthy flavor of mushrooms with a creamy, rich cashew cheese filling. This dish is perfect for your Easter spread, offering a plant-based alternative to the traditional stuffed mushrooms while remaining just as indulgent. With a combination of herbs, garlic, and nutritional yeast, this recipe will impress your guests with its depth of flavor.

Ingredients:

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

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Clean the mushroom caps with a damp paper towel and remove the stems. Place the mushroom caps on a baking sheet.
3. In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, garlic, water, salt, and pepper. Blend until smooth and creamy.
4. Spoon the cashew cheese mixture into each mushroom cap, filling them generously.
5. Drizzle the mushroom caps with olive oil and bake for 20-25 minutes, until the mushrooms are tender and the filling is golden brown on top.
6. Garnish with chopped parsley before serving.

These Vegan Stuffed Mushrooms with Cashew Cheese are the perfect appetizer for your Easter gathering. The creamy cashew cheese filling offers a rich, satisfying texture, while the mushrooms bring a delicious, earthy flavor. These will be a hit among guests, whether they follow a plant-based diet or not.

Spring Vegetable Paella

This Spring Vegetable Paella is a vibrant, one-pot dish brimming with fresh, seasonal vegetables like peas, bell peppers, and artichokes. Paella, traditionally a Spanish dish, takes on a plant-based twist with no seafood or meat, yet it’s still bursting with flavor. Perfect for Easter, it serves as a bright and colorful centerpiece that showcases the bounty of spring in every bite.

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 cup frozen peas
• 1 cup baby artichokes, quartered (fresh or frozen)
• 1 medium zucchini, chopped
• 1 1/2 cups vegetable broth
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads (optional)
• 1/2 tsp turmeric
• Salt and pepper to taste
• Lemon wedges and fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan or paella pan over medium heat. Add the onion and garlic and sauté for about 5 minutes, until soft.
2. Add the bell peppers, zucchini, peas, and artichokes to the pan and cook for another 5 minutes, stirring occasionally.
3. Stir in the Arborio rice, saffron (if using), smoked paprika, turmeric, salt, and pepper. Cook for 1-2 minutes, allowing the rice to toast slightly.
4. Pour in the vegetable broth and bring to a simmer. Cover and cook for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
5. Garnish with fresh parsley and lemon wedges before serving.

The Spring Vegetable Paella is a delightful way to celebrate the flavors of the season. Bursting with vibrant vegetables and fragrant spices, this dish is as satisfying as it is visually stunning. It’s an ideal dish for a plant-based Easter feast, offering a healthy, flavorful option that everyone can enjoy.

Vegan Carrot Cake Cupcakes with Cashew Cream Frosting

These Vegan Carrot Cake Cupcakes with Cashew Cream Frosting are a plant-based twist on the classic Easter dessert. Made with wholesome ingredients like grated carrots, walnuts, and a hint of cinnamon, these cupcakes are as delicious as they are nutritious. The cashew cream frosting adds a rich, velvety finish, making these cupcakes the perfect sweet treat to round off your Easter meal.

Ingredients:
For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 1 cup grated carrots
• 1/2 cup walnuts, chopped
• 1/2 cup coconut sugar or maple syrup
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup raw cashews, soaked for 4-6 hours
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 1-2 tbsp almond milk (to adjust consistency)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix the grated carrots, chopped walnuts, coconut sugar, applesauce, almond milk, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Spoon the batter into the cupcake liners, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely before frosting.
7. For the frosting, blend all ingredients in a high-speed blender or food processor until smooth and creamy.
8. Once the cupcakes are cool, pipe or spread the cashew cream frosting on top.

These Vegan Carrot Cake Cupcakes with Cashew Cream Frosting are a perfect end to your Easter meal. The tender, spiced carrot cake combined with the smooth, creamy frosting creates a treat that’s both indulgent and wholesome. These cupcakes are a wonderful plant-based alternative to traditional carrot cake, and they’ll delight guests of all ages.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are the perfect combination of savory, spicy, and sweet. The roasted sweet potatoes offer a caramelized richness, while the black beans provide a hearty and protein-packed base. Topped with a tangy avocado lime sauce, these tacos are full of flavor and easy to prepare. They’re a great plant-based option for your Easter brunch or dinner, offering a light but satisfying main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1/4 cup red onion, finely diced
• 1 avocado, peeled and pitted
• 1/4 cup lime juice
• 1/4 cup cilantro, chopped
• 8 small corn tortillas
• Salsa, for serving (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, chili powder, cumin, salt, and pepper. Spread the sweet potatoes in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
3. In a small bowl, mash the avocado and mix it with lime juice, cilantro, salt, and pepper to create the avocado lime sauce.
4. Heat the black beans in a small saucepan over medium heat until warmed through.
5. Warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by adding a few spoonfuls of roasted sweet potatoes and black beans to each tortilla. Top with avocado lime sauce, red onion, and salsa if desired.

These Vegan Sweet Potato and Black Bean Tacos are a colorful and flavorful option for Easter. The combination of sweet, savory, and creamy elements makes them a hit at any gathering. The avocado lime sauce adds the perfect finishing touch, creating a taco that’s both satisfying and refreshing.

Vegan Lemon Poppy Seed Muffins

These Vegan Lemon Poppy Seed Muffins are a delightful and light dessert or breakfast option for Easter. The tangy lemon flavor, combined with the crunchy poppy seeds, creates a refreshing and vibrant treat. Perfectly sweet, moist, and with a light crumb, these muffins are a great way to celebrate the holiday with a plant-based twist. They’re quick to prepare and ideal for serving at an Easter brunch or as an afternoon snack.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup coconut sugar or maple syrup
• 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 melted coconut oil
• Zest and juice 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.
2. In a large bowl, whisk together the flour, coconut sugar, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

These Vegan Lemon Poppy Seed Muffins are a refreshing treat that’s perfect for Easter. The bright, citrusy flavor of lemon pairs beautifully with the subtle crunch of poppy seeds, making these muffins a light and indulgent option for your holiday spread. They’re perfect for breakfast or as a delightful afternoon snack.

Vegan Spring Veggie Quiche

This Vegan Spring Veggie Quiche is a delicious, savory dish that’s both light and satisfying. Packed with seasonal vegetables like spinach, asparagus, and mushrooms, this quiche offers a wholesome and plant-based alternative to traditional quiche recipes. The creamy tofu filling perfectly mimics the rich texture of eggs, and the flaky crust adds the perfect crunch. This dish is perfect for an Easter brunch or lunch, and it’s sure to please both vegan and non-vegan guests alike.

Ingredients:
For the crust:

• 1 1/4 cups all-purpose flour
• 1/4 tsp salt
• 1/2 cup vegan butter, cold and cubed
• 4-5 tbsp cold water

For the filling:

• 1 block (14 oz) firm tofu, drained
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tbsp Dijon mustard
• 1 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/2 cup asparagus, chopped
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. To make the crust, combine the flour and salt in a bowl. Add the cold vegan butter and use a pastry cutter or fork to work the butter into the flour until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time until the dough comes together. Form it into a ball, wrap it in plastic, and chill for 15 minutes.
3. Roll the dough out on a floured surface and fit it into a pie dish or tart pan. Prick the bottom with a fork and bake for 10 minutes.
4. Meanwhile, heat olive oil in a skillet over medium heat. Sauté the mushrooms, asparagus, and spinach until softened, about 5-7 minutes. Remove from heat and set aside.
5. In a food processor, combine the tofu, nutritional yeast, almond milk, Dijon mustard, turmeric, garlic powder, salt, and pepper. Blend until smooth.
6. Stir in the sautéed vegetables and pour the filling into the pre-baked crust.
7. Bake for 30-35 minutes, or until the filling is set and lightly golden on top. Let cool for 10 minutes before slicing and serving.

This Vegan Spring Veggie Quiche is a savory and satisfying addition to your Easter menu. The combination of creamy tofu filling and fresh, seasonal vegetables makes it a nutritious and flavorful choice. The crispy crust adds a delightful texture, making this quiche a perfect centerpiece for any brunch or lunch. It’s a delicious way to celebrate the spring season with a plant-based twist.

Vegan Carrot Cake Pancakes

These Vegan Carrot Cake Pancakes are a deliciously indulgent yet light twist on the traditional carrot cake. The pancakes are soft and fluffy, with the warmth of cinnamon, nutmeg, and freshly grated carrots. Topped with a creamy dairy-free frosting or maple syrup, they make a perfect plant-based breakfast or brunch for Easter. With the flavors of carrot cake in a pancake form, these are sure to delight anyone with a sweet tooth!

Ingredients:
For the pancakes:

• 1 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 1/4 cups unsweetened almond milk (or any plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 cup grated carrots
• 1/4 cup chopped walnuts (optional)

For the frosting:

• 1/2 cup coconut cream or vegan cream cheese
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. Add the almond milk, maple syrup, and vanilla extract to the dry ingredients and stir until combined.
3. Fold in the grated carrots and walnuts (if using).
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil. Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
5. To make the frosting, mix together the coconut cream, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
6. Stack the pancakes on a plate, drizzle with frosting, and serve with extra walnuts or maple syrup if desired.

These Vegan Carrot Cake Pancakes are a perfect Easter breakfast or brunch treat. They’re full of flavor with the spices and grated carrots, and the creamy frosting adds that familiar carrot cake indulgence. Whether served for a special occasion or as a weekend treat, these pancakes bring the joy of carrot cake in a lighter, plant-based form that everyone will enjoy.

Vegan Stuffed Mushrooms with Spinach and Cashew Cream

These Vegan Stuffed Mushrooms with Spinach and Cashew Cream are a savory and elegant appetizer, perfect for Easter celebrations. The mushrooms are filled with a creamy cashew-based filling, combined with fresh spinach, garlic, and herbs. Baked until golden and tender, these bite-sized treats are rich in flavor and texture. They are a great addition to any plant-based Easter feast and will be sure to impress your guests.

Ingredients:

• 20 large white button mushrooms, stems removed and reserved
• 1 cup fresh spinach, chopped
• 1/2 cup cashews (soaked for 2 hours or overnight)
• 1/4 cup water
• 1 tbsp nutritional yeast
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 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. In a food processor, blend the soaked cashews, water, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper until smooth and creamy.
3. In a skillet, sauté the chopped mushroom stems and spinach over medium heat with a little olive oil for about 3-4 minutes, until soft.
4. Mix the sautéed mushroom stems and spinach into the cashew cream mixture.
5. Spoon the cashew-spinach mixture into each mushroom cap, pressing down gently to pack the filling.
6. Arrange the stuffed mushrooms on the baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the filling is golden.
7. Garnish with fresh parsley before serving.

These Vegan Stuffed Mushrooms with Spinach and Cashew Cream make an elegant and flavorful appetizer that’s perfect for Easter. The creamy, savory filling contrasts beautifully with the tender mushrooms, and the touch of lemon juice adds a refreshing zing. This dish is sure to be a hit at your holiday meal and is a great way to showcase the richness of plant-based ingredients.

Vegan Roasted Vegetable and Quinoa Salad

This Vegan Roasted Vegetable and Quinoa Salad is a hearty and nutritious dish, packed with seasonal vegetables and quinoa. Roasted sweet potatoes, bell peppers, and zucchini are tossed with fluffy quinoa, fresh herbs, and a tangy lemon dressing, creating a vibrant and filling salad. Perfect as a side dish or a light main course for Easter, this salad is not only visually stunning but also full of flavor and nutrition.

Ingredients:
For the salad:

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, thinly sliced

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, toss the diced sweet potatoes, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork once done.
4. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
5. Once the vegetables are roasted and quinoa is cooked, toss them together in a large bowl. Add the chopped parsley, red onion, and dressing, and mix well.
6. Serve warm or chilled.

This Vegan Roasted Vegetable and Quinoa Salad is an incredibly versatile dish that can serve as a side or a main. The combination of roasted vegetables and quinoa offers a satisfying texture, while the tangy lemon dressing brightens the flavors. It’s perfect for an Easter gathering, bringing a healthy, filling, and colorful option to the table that everyone will enjoy.

Note: More recipes are coming soon!