30+ Delicious Easter Sunday Vegetarian Recipes for a Flavorful Holiday

Easter Sunday is a time for family gatherings, festive meals, and celebrating the arrival of spring with fresh, vibrant dishes.

While traditional Easter fare often includes lamb, ham, or other meat-centered dishes, many are choosing to embrace a more plant-based approach this year.

Vegetarian meals are not only delicious and nutritious, but they also offer a great way to highlight the season’s best produce and flavors.

From creamy quiches and savory tarts to fresh salads and hearty casseroles, there is no shortage of mouthwatering vegetarian options that will steal the spotlight at your Easter table.

Whether you’re looking for a light side dish, a hearty main course, or something sweet to end the meal, our collection of 30+ Easter Sunday vegetarian recipes has something for everyone.

These recipes are perfect for those looking to enjoy a flavorful, meatless meal that still feels festive and indulgent.

So, roll up your sleeves, gather your ingredients, and let’s dive into a world of vibrant, plant-based dishes that will make your Easter celebration even more special.

30+ Delicious Easter Sunday Vegetarian Recipes for a Flavorful Holiday

This Easter, try something new and embrace the abundance of plant-based goodness that can elevate your holiday meal.

Vegetarian dishes can be just as rich, flavorful, and satisfying as their meat counterparts, and they allow you to get creative with seasonal ingredients.

Whether you’re feeding a crowd or preparing an intimate meal for close family and friends, these 30+ Easter Sunday vegetarian recipes will leave everyone at the table asking for seconds.

So, give your guests a delightful surprise this Easter and showcase the beauty of vegetarian cooking with these mouthwatering recipes!

Spring Vegetable and Ricotta Tart

This Spring Vegetable and Ricotta Tart is a vibrant, savory dish perfect for Easter Sunday. Featuring a buttery, flaky crust filled with creamy ricotta cheese and a medley of fresh, seasonal vegetables like asparagus, peas, and bell peppers, it brings the flavors of spring to your table. It’s easy to prepare, yet feels special, making it a wonderful centerpiece for a vegetarian Easter feast.

Ingredients:

• 1 sheet of puff pastry (store-bought or homemade)
• 1 cup ricotta cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• 2 large eggs
• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 1/2 red bell pepper, diced
• 1 small zucchini, sliced
• Salt and pepper to taste
• Fresh herbs (such as thyme or basil) for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and fit it into a tart pan. Prick the base with a fork and place it in the refrigerator to chill while you prepare the filling.
2. In a mixing bowl, whisk together the ricotta, parmesan, heavy cream, and eggs until smooth. Season with salt and pepper.
3. Sauté the asparagus, peas, bell pepper, and zucchini in a pan over medium heat until just tender, about 5-7 minutes. Allow the vegetables to cool slightly.
4. Remove the pastry from the refrigerator and pour the ricotta mixture into the tart shell. Gently arrange the sautéed vegetables on top.
5. Bake for 30-35 minutes, or until the tart is golden and set in the middle. Let it cool for 5-10 minutes before slicing.
6. Garnish with fresh herbs and serve warm.

This Spring Vegetable and Ricotta Tart is a delightful and nutritious addition to your Easter celebration. The combination of creamy ricotta and tender, sautéed vegetables makes for a filling yet light dish that can be served as a main or as a side. The beautiful colors and fresh flavors will impress your guests, and the rich, flaky crust adds the perfect contrast to the creamy filling. This recipe is a great way to embrace the flavors of spring and enjoy a vegetarian meal that’s both satisfying and delicious.

Lemon Herb Quinoa Salad with Roasted Vegetables

A refreshing and light dish, this Lemon Herb Quinoa Salad with Roasted Vegetables offers a burst of flavor and nutrition. With protein-packed quinoa, tangy lemon dressing, and a colorful mix of roasted vegetables like sweet potatoes, carrots, and brussels sprouts, this salad is perfect for a fresh side dish or light main course for Easter Sunday.

Ingredients:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 sweet potato, peeled and cubed
• 1 cup brussels sprouts, halved
• 1 cup carrots, sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Fresh herbs (parsley, mint, or cilantro), chopped
• Feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the sweet potatoes, brussels sprouts, and carrots on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
2. While the vegetables are roasting, rinse the quinoa under cold water. In a medium saucepan, bring the water or vegetable broth to a boil. Add the quinoa, reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside to cool.
3. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, and a pinch of salt and pepper.
4. Once the vegetables and quinoa are ready, combine them in a large bowl. Pour the lemon dressing over the mixture and toss to combine. Add fresh herbs and toss again.
5. Serve warm or chilled. Optionally, top with crumbled feta cheese for an extra layer of flavor.

This Lemon Herb Quinoa Salad with Roasted Vegetables is a perfect way to celebrate Easter with a vibrant, wholesome dish. The quinoa provides a satisfying base, while the roasted vegetables add depth and natural sweetness. The tangy lemon dressing enhances the flavors, and the fresh herbs bring brightness and freshness to every bite. Whether served as a main or a side, this salad is sure to be a hit at your Easter table, offering a lighter option that is still hearty and flavorful.

Creamy Mushroom and Spinach Lasagna

This Creamy Mushroom and Spinach Lasagna is a comforting, vegetarian twist on the classic Italian dish. Layers of tender lasagna noodles are filled with a rich, creamy sauce made from mushrooms, spinach, and ricotta cheese. Perfect for Easter Sunday, this lasagna is both indulgent and satisfying, making it a great choice for those who prefer a vegetarian main course.

Ingredients:

• 12 lasagna noodles, cooked according to package instructions
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cups mushrooms, sliced (such as cremini or button)
• 3 cups spinach, fresh or frozen
• 2 cups ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/2 cup parmesan cheese
• 2 cups heavy cream
• 2 cloves garlic, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Prepare the lasagna noodles as directed on the package, then drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. Add the mushrooms and cook until browned and tender, about 8-10 minutes. Stir in the spinach and cook for an additional 2-3 minutes until wilted. Season with salt, pepper, and nutmeg.
3. In a separate bowl, combine the ricotta, mozzarella, and parmesan cheese. Stir in the cream and season with a pinch of salt and pepper.
4. In a large baking dish, spread a thin layer of the creamy cheese mixture on the bottom. Top with a layer of lasagna noodles, followed by a layer of the mushroom-spinach mixture. Repeat the layers, ending with a final layer of the cheese mixture.
5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden. Let the lasagna sit for 10 minutes before slicing.
6. Garnish with fresh basil or parsley before serving.

This Creamy Mushroom and Spinach Lasagna is a wonderful option for a vegetarian Easter feast. The combination of rich, creamy cheese and savory mushrooms and spinach makes for a deliciously comforting dish. The layers of pasta provide a satisfying texture, while the creamy sauce ties everything together perfectly. Whether served on its own or alongside a fresh salad, this lasagna is sure to be a crowd-pleaser. Its rich flavor and hearty ingredients will leave everyone feeling satisfied, and it’s a perfect choice for those looking for a vegetarian main dish.

Mediterranean Stuffed Bell Peppers

Mediterranean Stuffed Bell Peppers are an excellent vegetarian choice for Easter Sunday, combining fresh, vibrant ingredients into a flavorful and satisfying dish. These peppers are stuffed with a mixture of couscous, feta cheese, olives, tomatoes, and herbs, then baked until tender. They offer a delightful balance of textures and flavors that will brighten your Easter table.

Ingredients:

• 4 large bell peppers (red, yellow, or orange)
• 1 cup couscous
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, chopped
• 1/2 cup Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
2. Prepare the couscous according to package instructions. Once cooked, fluff with a fork and set aside.
3. In a pan, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until soft and fragrant, about 5 minutes. Add the chopped tomatoes and cook for an additional 3-4 minutes until they begin to soften.
4. Remove from heat and stir in the olives, feta cheese, parsley, oregano, and lemon zest. Season with salt and pepper. Combine the mixture with the cooked couscous.
5. Stuff the bell peppers with the couscous mixture, packing it in tightly. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes to lightly brown the top.
7. Garnish with additional parsley before serving.

These Mediterranean Stuffed Bell Peppers are a bright and nutritious addition to your Easter spread. The mix of couscous, feta, olives, and tomatoes provides a satisfying and savory filling, while the bell peppers add a sweet, tender base. The Mediterranean flavors of lemon, parsley, and oregano create a fresh and aromatic profile, making this dish a perfect balance of indulgence and lightness. It’s a great way to enjoy a filling, yet healthy vegetarian meal that’s full of color and flavor.

Roasted Cauliflower Steaks with Lemon Tahini Sauce

Roasted Cauliflower Steaks with Lemon Tahini Sauce is an elegant and flavorful vegetarian option for Easter Sunday. The cauliflower steaks are seasoned and roasted until golden and tender, then drizzled with a creamy, tangy tahini sauce. This dish is both visually striking and satisfying, making it a perfect main course or side for a spring celebration.

Ingredients:

• 1 large cauliflower head
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Trim the leaves off the cauliflower and cut it into 1-inch thick slices to create “steaks.” You should get about 3-4 steaks from one cauliflower.
2. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with smoked paprika, turmeric, salt, and pepper. Rub the seasoning into the cauliflower.
3. Roast the cauliflower for 20-25 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower is roasting, make the tahini sauce. In a bowl, whisk together tahini, lemon juice, water, minced garlic, and olive oil. Season with salt and pepper to taste.
5. Once the cauliflower is roasted, plate the steaks and drizzle with the lemon tahini sauce. Garnish with fresh cilantro.
6. Serve warm as a main or side dish.

Roasted Cauliflower Steaks with Lemon Tahini Sauce is a visually stunning and flavorful dish that’s perfect for Easter Sunday. The cauliflower steaks are roasted to perfection, offering a crispy exterior and tender interior. The tahini sauce, with its creamy texture and zesty lemon flavor, adds depth and brightness, making each bite satisfying and rich. Whether served as a main dish or alongside other sides, this recipe is a great way to celebrate the season with a healthy, plant-based dish that’s sure to impress your guests.

Sweet Potato and Chickpea Curry

This Sweet Potato and Chickpea Curry is a comforting and hearty vegetarian dish full of rich flavors, perfect for a cozy Easter Sunday meal. The sweet potatoes are simmered in a fragrant coconut milk-based sauce with chickpeas, spinach, and warming spices like turmeric and cumin. It’s a satisfying, vibrant curry that can be served with rice or flatbread for a complete meal.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 cup spinach, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice or naan bread for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the garlic and ginger and cook for another 1-2 minutes until fragrant.
2. Stir in the turmeric, cumin, and coriander, and cook for 1 minute to toast the spices.
3. Add the cubed sweet potatoes, chickpeas, coconut milk, and vegetable broth. Bring the mixture to a simmer, cover, and cook for 20-25 minutes, until the sweet potatoes are tender.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper to taste.
5. Serve the curry over cooked rice or with naan bread. Garnish with fresh cilantro.

This Sweet Potato and Chickpea Curry is a flavorful and nutritious dish that brings comfort and warmth to your Easter table. The combination of sweet potatoes and chickpeas provides a hearty, plant-based protein source, while the coconut milk creates a rich, creamy sauce that perfectly complements the warming spices. The addition of spinach adds a burst of freshness, balancing the richness of the curry. This dish is a great way to enjoy a vibrant, vegetarian meal that is satisfying and full of flavor, ideal for a spring celebration.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting, vegetarian pasta dish that’s perfect for Easter Sunday. Jumbo pasta shells are filled with a creamy mixture of ricotta and spinach, then smothered in marinara sauce and baked to perfection. The rich and cheesy filling combined with the savory tomato sauce makes for a crowd-pleasing dish that will be a hit at any gathering.

Ingredients:

• 20 jumbo pasta shells
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions, drain, and set aside.
2. In a large pan, heat olive oil over medium heat. Add the diced onion and garlic and sauté for 5 minutes until softened and fragrant.
3. Add the chopped spinach to the pan and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.
4. In a large mixing bowl, combine the ricotta cheese, mozzarella, Parmesan, oregano, and the cooked spinach mixture. Season with salt and pepper to taste.
5. Spoon the ricotta mixture into each cooked pasta shell. Arrange the stuffed shells in a baking dish.
6. Pour marinara sauce over the stuffed shells, covering them evenly.
7. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
8. Garnish with fresh basil before serving.

Spinach and Ricotta Stuffed Shells are a hearty and satisfying dish that will surely delight guests at your Easter celebration. The creamy spinach and ricotta filling perfectly complement the savory marinara sauce, creating a dish that’s both comforting and indulgent. The cheesy goodness and the fresh basil on top make this recipe an irresistible vegetarian main course. Serve it with a side of garlic bread and a fresh salad to complete the meal, and you’ll have a dish that’s both festive and full of flavor.

Roasted Asparagus with Lemon and Parmesan

Roasted Asparagus with Lemon and Parmesan is a simple yet elegant side dish that’s ideal for Easter Sunday. The asparagus is roasted until tender and caramelized, then topped with fresh lemon juice and a sprinkle of Parmesan cheese. It’s light, zesty, and full of flavor, making it the perfect addition to your holiday meal.

Ingredients:

• 1 lb fresh asparagus, trimmed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/4 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Arrange the asparagus on a baking sheet in a single layer.
2. Drizzle the olive oil over the asparagus and toss to coat. Season with salt and pepper.
3. Roast the asparagus for 15-20 minutes, until tender and slightly crispy at the tips.
4. Remove from the oven and sprinkle with lemon zest, fresh lemon juice, and grated Parmesan cheese.
5. Garnish with fresh parsley and serve immediately.

Roasted Asparagus with Lemon and Parmesan is a light, refreshing side that pairs beautifully with any Easter main course. The roasting process brings out the natural sweetness of the asparagus, while the lemon and Parmesan add a burst of flavor and richness. This dish is quick to prepare yet delivers impressive results, making it a perfect choice for a holiday meal. Whether served alongside pasta, a vegetarian roast, or as part of a spring buffet, it’s sure to be a hit with your guests.

Carrot and Walnut Salad with Lemon-Honey Dressing

This Carrot and Walnut Salad with Lemon-Honey Dressing is a fresh, colorful, and vibrant dish that can be served as a side or a light appetizer for Easter Sunday. The crunchy carrots, toasted walnuts, and zesty dressing come together in a salad that’s both refreshing and satisfying. It’s a great way to incorporate seasonal vegetables into your meal while adding a touch of sweetness and tang.

Ingredients:

• 4 large carrots, peeled and julienned
• 1/2 cup toasted walnuts, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned carrots, toasted walnuts, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the carrot mixture and toss well to combine.
4. Serve the salad immediately or refrigerate for 20-30 minutes to allow the flavors to meld.

This Carrot and Walnut Salad with Lemon-Honey Dressing is a perfect way to celebrate the freshness of spring at your Easter gathering. The combination of sweet, crunchy carrots and rich, toasted walnuts is beautifully complemented by the tangy, sweet dressing. The freshness of parsley and the vibrant orange color make this salad both appealing and delicious. It’s an easy yet impressive dish that offers a light and refreshing contrast to heavier dishes, making it a delightful addition to your Easter menu.

Creamy Avocado and Tomato Salad

Creamy Avocado and Tomato Salad is a refreshing, vibrant, and simple dish perfect for Easter Sunday. The creamy richness of ripe avocados pairs beautifully with the juicy sweetness of tomatoes, while a tangy lemon dressing elevates the flavors. This salad is quick to prepare, packed with healthy fats, and offers a colorful addition to your holiday meal.

Ingredients:

• 2 ripe avocados, peeled, pitted, and diced
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, halved cherry tomatoes, and sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
3. Pour the dressing over the avocado and tomato mixture and toss gently to coat, being careful not to mash the avocados.
4. Garnish with fresh cilantro and serve immediately.

This Creamy Avocado and Tomato Salad is a light, nutritious, and flavorful dish that makes a great addition to any Easter spread. The smooth, buttery texture of the avocados contrasts beautifully with the fresh and juicy tomatoes, while the lemon dressing adds brightness and tang. It’s a simple, no-cook option that is ready in minutes, yet bursting with flavor. This salad is perfect for balancing heavier dishes on your holiday table, offering a refreshing, healthy choice that will delight your guests.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, low-carb vegetarian dish that brings the flavors of spring to your Easter meal. The zucchini noodles are topped with a vibrant pesto made from basil, garlic, and pine nuts, and paired with sweet cherry tomatoes for added color and flavor. This dish is a healthy, light, and flavorful option that can be served as a main or a side.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Fresh basil for garnish

Instructions:

1. In a food processor, combine the basil, toasted pine nuts, garlic, Parmesan, olive oil, salt, and pepper. Blend until smooth, scraping down the sides as needed.
2. In a large skillet, sauté the zucchini noodles over medium heat for 2-3 minutes until tender but still al dente. Do not overcook to avoid soggy noodles.
3. Add the pesto sauce to the noodles and toss to coat evenly.
4. Gently fold in the halved cherry tomatoes.
5. Serve the zucchini noodles immediately, garnished with fresh basil.

Zucchini Noodles with Pesto and Cherry Tomatoes is a vibrant, fresh, and healthy dish that makes an excellent addition to your Easter Sunday spread. The zucchini noodles serve as a light, low-carb base, while the rich, aromatic pesto adds depth and flavor. The sweet, juicy cherry tomatoes bring a burst of color and freshness to the dish, making it visually appealing as well. Whether served as a main or a side, this dish will impress your guests with its fresh, bold flavors and satisfying textures.

Eggplant Parmesan Stacks

Eggplant Parmesan Stacks are a creative, vegetarian twist on the classic Eggplant Parmesan. Slices of eggplant are breaded and baked until crispy, then stacked with marinara sauce and mozzarella cheese, creating a deliciously cheesy and savory tower of flavor. This dish is perfect for Easter Sunday, offering a hearty and comforting option that is also easy to prepare.

Ingredients:

• 2 medium eggplants, sliced into 1/2-inch thick rounds
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 2 eggs, beaten
• 1 1/2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the breadcrumbs, Parmesan cheese, oregano, and garlic powder. Dip each eggplant slice into the beaten eggs, then coat it in the breadcrumb mixture.
3. Arrange the breaded eggplant slices in a single layer on the prepared baking sheet. Brush lightly with olive oil and bake for 20-25 minutes, flipping halfway through, until the eggplant is golden and crispy.
4. To assemble the stacks, place one baked eggplant slice on a plate, top with a spoonful of marinara sauce and a sprinkle of mozzarella cheese. Layer another eggplant slice on top and repeat the process, finishing with a final slice of eggplant and cheese.
5. Return the stacks to the oven for 5-10 minutes, until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Eggplant Parmesan Stacks are a fun and delicious way to serve a vegetarian version of a classic comfort food. The crispy, golden eggplant slices provide a hearty base, while the marinara sauce and melted mozzarella create a rich, savory topping. These stacks are perfect for serving as a main dish for Easter, offering a satisfying and flavorful alternative to meat-based options. The fresh basil adds a touch of brightness and color, making this dish not only a crowd-pleaser but a visually appealing addition to your holiday spread.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a flavorful and nutritious vegetarian option for Easter Sunday. The roasted sweet potatoes are caramelized to perfection, while the black beans add protein and heartiness. Combined with a tangy lime crema, avocado, and fresh cilantro, these tacos are a vibrant and satisfying dish perfect for those looking for a light yet filling meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 8 small corn tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 cup sour cream or Greek yogurt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer.
2. Roast the sweet potatoes for 25-30 minutes, flipping halfway through, until they are golden and tender.
3. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat until warmed through. Season with cumin, salt, and pepper.
4. In a small bowl, mix together the sour cream (or Greek yogurt), lime juice, garlic powder, salt, and pepper to make the lime crema.
5. Warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
6. To assemble the tacos, spoon a few pieces of roasted sweet potato onto each tortilla, followed by a spoonful of black beans. Top with avocado slices, a drizzle of lime crema, and a sprinkle of fresh cilantro.
7. Serve immediately and enjoy!

Sweet Potato and Black Bean Tacos are a colorful, healthy, and satisfying vegetarian option for your Easter celebration. The natural sweetness of the roasted sweet potatoes complements the savory black beans, while the lime crema adds a refreshing tang. The tacos are light yet packed with flavor, making them an ideal dish for a holiday meal. Whether you’re serving a crowd or preparing a smaller, more intimate meal, these tacos will undoubtedly be a hit with both vegetarians and non-vegetarians alike.

Cauliflower Steak with Chimichurri Sauce

Cauliflower Steak with Chimichurri Sauce is an elegant and hearty vegetarian dish that’s sure to impress at your Easter dinner table. Thick slices of cauliflower are roasted to golden perfection and topped with a vibrant, herbaceous chimichurri sauce. The combination of smoky cauliflower and fresh, garlicky sauce creates a delicious and satisfying main dish that is both light and packed with flavor.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• Juice of 1/2 lemon

Instructions:

1. Preheat the oven to 400°F (200°C). Remove the leaves from the cauliflower and cut the head into 1-inch thick steaks.
2. Drizzle the cauliflower steaks with olive oil and season with salt and pepper. Place them on a baking sheet and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. While the cauliflower is roasting, prepare the chimichurri sauce. In a small bowl, combine the parsley, red wine vinegar, olive oil, garlic, oregano, red pepper flakes, and lemon juice. Mix well and season with salt and pepper to taste.
4. Once the cauliflower steaks are roasted, remove them from the oven and plate them.
5. Spoon the chimichurri sauce generously over the cauliflower steaks before serving.

Cauliflower Steak with Chimichurri Sauce is an impressive and flavorful vegetarian main dish that will add a touch of sophistication to your Easter celebration. The roasted cauliflower is tender on the inside with a slight crispiness on the outside, and the chimichurri sauce infuses the dish with bold, fresh flavors. This dish is a wonderful way to highlight cauliflower in a new and exciting way. Paired with a simple salad or roasted vegetables, it makes for a delightful, plant-based main course.

Mushroom and Spinach Quiche

Mushroom and Spinach Quiche is a savory and satisfying dish that combines a flaky, buttery crust with a rich, creamy filling of sautéed mushrooms, spinach, and eggs. It’s perfect for Easter brunch or as a main course for your holiday meal. The earthy mushrooms and vibrant spinach add depth and flavor, making this quiche a crowd-pleaser that will impress your guests.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cups mushrooms, sliced (button, cremini, or a mix)
• 3 cups fresh spinach, chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Blind bake the pie crust for 10-12 minutes, then set aside.
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
3. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
4. Add the chopped spinach to the skillet and cook for another 2-3 minutes until wilted. Season with salt, pepper, and nutmeg (if using).
5. In a medium bowl, whisk together the eggs, heavy cream, and shredded cheddar cheese. Season with a pinch of salt and pepper.
6. Spread the sautéed mushroom and spinach mixture evenly over the baked pie crust.
7. Pour the egg mixture over the vegetables and bake for 30-35 minutes, until the quiche is set and lightly browned on top.
8. Let the quiche cool for 10 minutes before slicing and serving.

Mushroom and Spinach Quiche is a rich, flavorful, and satisfying dish that’s perfect for Easter brunch or any spring celebration. The combination of earthy mushrooms, tender spinach, and creamy egg filling creates a dish that’s both hearty and light. The buttery crust adds the perfect base, and the addition of cheddar cheese makes it extra comforting. This quiche can be served warm or at room temperature, making it an ideal dish for both casual and formal gatherings. Your guests will love the blend of textures and flavors in every bite!

Note: More recipes are coming soon!