50+ Mouthwatering Easter Vegan Brunch Recipes for a Holiday Feast

Easter brunch is a time for gathering with loved ones, celebrating the season, and enjoying delicious food.

But if you’re following a vegan lifestyle, you may find yourself searching for creative and flavorful options that everyone can enjoy.

Thankfully, there’s no shortage of delicious plant-based recipes that can transform your Easter brunch into a memorable feast.

Whether you’re hosting a large family gathering or preparing a smaller, intimate spread, the variety of vegan options available ensures that there’s something for every palate.

In this article, we’ve rounded up 50+ Easter vegan brunch recipes that combine vibrant flavors, fresh ingredients, and wholesome plant-based goodness.

From savory dishes like creamy avocado toast and hearty chickpea salads to sweet treats like vegan cinnamon rolls and carrot cake pancakes, these recipes are perfect for celebrating the season in a deliciously compassionate way.

So let’s dive into the world of vegan Easter brunch and explore how to make your holiday meal both tasty and sustainable.

50+ Mouthwatering Easter Vegan Brunch Recipes for a Holiday Feast

This collection of 50+ Easter vegan brunch recipes proves that plant-based cooking isn’t just about eating well – it’s about celebrating flavors, creativity, and the joy of sharing a meal with those we love.

Whether you’re preparing comforting casseroles, refreshing salads, or indulgent pastries, these recipes bring the vibrant spirit of Easter to your table without compromising on taste.

So this Easter, skip the traditional dishes and delight in the endless possibilities of vegan brunch fare that’s sure to satisfy both vegans and non-vegans alike.

Embrace the holiday with a fresh perspective, and serve up a spread that’s as delicious as it is kind to the planet.

With these recipes, you’ll be able to create a brunch that’s not only memorable but also nourishing, ensuring everyone leaves the table feeling full and content.

Vegan Avocado Toast with Roasted Cherry Tomatoes

A fresh and vibrant vegan twist on the classic avocado toast, perfect for an Easter brunch. The creamy avocado is paired with sweet, roasted cherry tomatoes, topped with a drizzle of balsamic glaze and fresh herbs. This dish is not only satisfying but also provides a good balance of healthy fats and antioxidants, making it a perfect choice to start your holiday meal.

Ingredients:

• 2 ripe avocados
• 4 slices of whole grain or sourdough bread
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon balsamic glaze
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 15 minutes or until soft and slightly caramelized.
2. While the tomatoes are roasting, toast the bread slices until golden and crisp.
3. In a bowl, mash the avocados with a fork until creamy. Season with salt and pepper to taste.
4. Once the tomatoes are roasted, remove them from the oven.
5. Spread the mashed avocado generously over the toasted bread slices.
6. Top with the roasted cherry tomatoes, drizzle with balsamic glaze, and garnish with fresh basil.

This avocado toast makes for a light but filling vegan brunch. The roasted tomatoes add a lovely sweet contrast to the creamy avocado, and the balsamic glaze ties the flavors together beautifully. This dish is quick to make but offers a sophisticated taste that’s perfect for a special occasion like Easter.

Vegan Quiche with Spinach and Mushrooms

A rich and savory vegan quiche that’s perfect for a festive brunch table. The crust is crispy and buttery, made from a simple plant-based dough, while the filling is a combination of sautéed spinach, mushrooms, and a creamy tofu-based egg substitute. This dish is packed with protein and vitamins, making it both delicious and nutritious.

Ingredients:

• 1 pre-made vegan pie crust (or homemade)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach, chopped
• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tablespoon mustard
• Salt and pepper, to taste
• 1/4 teaspoon turmeric (for color)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a pan over medium heat. Add the diced onion and sauté until translucent.
3. Add the mushrooms to the pan and cook until they soften and release their moisture.
4. Stir in the chopped spinach and cook until wilted. Remove from heat and set aside.
5. In a blender or food processor, combine the crumbled tofu, nutritional yeast, almond milk, mustard, salt, pepper, and turmeric. Blend until smooth and creamy.
6. Stir the sautéed vegetable mixture into the tofu mixture.
7. Pour the mixture into the pre-baked pie crust and smooth the top.
8. Bake for 35-40 minutes, or until the quiche is set and slightly golden on top.
9. Allow it to cool slightly before slicing and serving.

This vegan quiche is a perfect brunch centerpiece. The combination of savory mushrooms, spinach, and the creamy tofu filling creates a hearty and satisfying dish that can be enjoyed warm or at room temperature. It’s a great way to impress your guests with a nutritious, plant-based meal that is both flavorful and filling.

Vegan Carrot Cake Pancakes

Light, fluffy, and filled with the sweet flavors of a classic carrot cake, these pancakes are a delicious vegan Easter brunch option. They’re made with shredded carrots, warm spices like cinnamon and nutmeg, and topped with a dairy-free cream cheese glaze. This recipe is a fun and festive way to enjoy a carrot cake flavor in pancake form.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• Pinch of salt
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup shredded carrots
• 1 tablespoon coconut oil, melted

For the Cream Cheese Glaze:

• 1/4 cup dairy-free cream cheese
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the whole wheat flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded carrots and melted coconut oil.
4. Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes until golden brown and cooked through.
6. For the glaze, whisk together the dairy-free cream cheese, maple syrup, and vanilla extract until smooth.
7. Serve the pancakes warm, topped with a generous drizzle of cream cheese glaze.

These vegan carrot cake pancakes are a festive and sweet treat, making them an ideal addition to any Easter brunch. The pancakes are light and fluffy with just the right amount of spice, and the cream cheese glaze adds that signature carrot cake flavor. These pancakes are a fun and indulgent way to celebrate the season with a plant-based twist.

Vegan Mushroom and Asparagus Tart

This elegant vegan mushroom and asparagus tart is a perfect choice for an Easter brunch spread. The flaky, buttery crust is filled with a rich, savory mixture of sautéed mushrooms, asparagus, and a creamy cashew-based filling, making it a satisfying and visually stunning dish. It’s ideal for those who want to serve something that’s both impressive and packed with fresh, seasonal flavors.

Ingredients:

• 1 pre-made vegan puff pastry sheet (or homemade)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup raw cashews, soaked for at least 2 hours
• 1/4 cup water
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a parchment-lined baking sheet. Use a knife to score a border around the edges, creating a frame.
3. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft.
4. Add the mushrooms to the skillet and cook until tender and browned, about 7-10 minutes. Remove from heat.
5. Blanch the asparagus by briefly boiling it in water for 2 minutes, then draining and rinsing with cold water to stop the cooking process.
6. In a blender or food processor, combine the soaked cashews, water, lemon juice, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
7. Spread the cashew mixture evenly onto the puff pastry, leaving the edges exposed.
8. Arrange the sautéed mushrooms and asparagus on top of the cashew filling.
9. Bake the tart in the oven for 25-30 minutes, or until the pastry is golden and the filling is set.
10. Remove from the oven and garnish with fresh thyme before serving.

This mushroom and asparagus tart is a sophisticated and savory option that will impress guests at any brunch. The combination of the flaky puff pastry with the creamy, plant-based filling and fresh vegetables creates a delightful dish. It’s not only delicious but also visually stunning, making it an excellent centerpiece for an Easter meal.

Vegan Sweet Potato and Black Bean Tacos

These vibrant and hearty vegan sweet potato and black bean tacos are packed with flavor and texture. The roasted sweet potatoes bring sweetness and depth, while the black beans add protein and richness. Topped with a zesty avocado crema and a sprinkle of fresh cilantro, these tacos are sure to be a crowd-pleaser at any Easter brunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 can black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon lime juice
• 8 small corn tortillas
• 1 avocado, pitted and peeled
• 1/4 cup coconut or almond yogurt
• 1 tablespoon fresh cilantro, chopped (plus more for garnish)
• 1/2 teaspoon garlic powder
• 1 tablespoon fresh lime juice

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
2. While the sweet potatoes are roasting, heat the black beans in a small saucepan over medium heat. Add cumin, chili powder, and lime juice, and stir to combine. Cook for 3-5 minutes, allowing the flavors to meld together.
3. For the avocado crema, blend the avocado, yogurt, cilantro, garlic powder, and lime juice in a blender until smooth and creamy. Add salt to taste.
4. Warm the tortillas in a dry skillet for about 1-2 minutes per side, until soft and pliable.
5. To assemble the tacos, layer each tortilla with a scoop of seasoned black beans, roasted sweet potatoes, and a drizzle of avocado crema.
6. Garnish with fresh cilantro and an extra squeeze of lime juice.

These vegan sweet potato and black bean tacos are a flavorful, satisfying, and colorful dish that brings a bit of flair to your Easter brunch. The sweetness of the roasted sweet potatoes and the richness of the black beans are complemented by the creamy avocado topping, creating a balanced and delicious meal. These tacos are not only a great plant-based option but also a crowd-pleasing dish full of flavor.

Vegan Coconut Cream Pie Smoothie Bowl

For a sweet and refreshing Easter brunch treat, this vegan coconut cream pie smoothie bowl is an indulgent yet healthy option. Made with creamy coconut milk, bananas, and a touch of vanilla, this smoothie bowl is topped with shredded coconut, sliced fruit, and granola for a satisfying and tropical brunch experience.

Ingredients:

• 1 frozen banana
• 1/2 cup coconut milk (or any plant-based milk)
• 1/4 cup canned coconut cream
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon vanilla extract
• 1 tablespoon shredded coconut, toasted
• 1/4 cup granola
• Fresh fruit, such as sliced kiwi, strawberries, and mango, for topping

Instructions:

1. In a blender, combine the frozen banana, coconut milk, coconut cream, maple syrup (if using), and vanilla extract. Blend until smooth and creamy, adding more coconut milk if necessary to achieve a thick consistency.
2. Pour the smoothie into a bowl.
3. Top with toasted shredded coconut, granola, and fresh fruit slices.
4. Serve immediately for a refreshing and satisfying treat.

This coconut cream pie smoothie bowl is the perfect way to indulge in the tropical flavors of coconut while enjoying a nutritious and plant-based brunch. The creamy smoothie base is rich and satisfying, and the variety of toppings adds a wonderful mix of textures and flavors. It’s a light yet decadent choice that can be customized with your favorite fruits, making it an ideal dish for a festive Easter gathering.

Vegan Lemon Poppy Seed Muffins

These light and fluffy vegan lemon poppy seed muffins are a bright and refreshing addition to your Easter brunch. They’re full of zesty lemon flavor, complemented by the slight crunch of poppy seeds, and sweetened with a touch of maple syrup. These muffins are perfect for a grab-and-go breakfast or a mid-morning snack, with a delicious, fresh flavor that everyone will enjoy.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup almond milk
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the all-purpose flour, almond flour, poppy seeds, baking powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, melted coconut oil, maple syrup, lemon zest, lemon juice, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being 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 inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

These vegan lemon poppy seed muffins are the perfect balance of tangy lemon and nutty poppy seeds. The addition of coconut oil and almond milk keeps them moist and tender, while the maple syrup adds just the right amount of sweetness. Whether served as part of a brunch spread or as a snack, they offer a refreshing and satisfying treat that’s sure to please.

Vegan Chickpea Salad Sandwiches

These vegan chickpea salad sandwiches are a flavorful and satisfying brunch option that’s both hearty and fresh. The chickpeas are mashed and mixed with creamy tahini, crunchy vegetables, and zesty seasonings, making a delicious filling for whole-grain bread. It’s a plant-based twist on the classic chicken salad sandwich, perfect for a wholesome and filling brunch.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• 1/4 cup red onion, finely chopped
• 1/4 cup celery, finely chopped
• Salt and pepper, to taste
• 4 slices whole-grain bread
• Fresh lettuce or spinach leaves, for serving

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until roughly mashed but still chunky.
2. Add the tahini, lemon juice, Dijon mustard, red onion, and celery to the mashed chickpeas, stirring to combine. Season with salt and pepper to taste.
3. Toast the bread slices if desired, then spread the chickpea salad generously onto two slices of bread.
4. Top with fresh lettuce or spinach leaves.
5. Serve immediately, or wrap in parchment paper for a portable brunch option.

These vegan chickpea salad sandwiches are both satisfying and refreshing. The creamy tahini mixture binds the chickpeas together, while the vegetables add crunch and freshness. The combination of mustard and lemon provides a tangy contrast, and the whole-grain bread adds heartiness. These sandwiches are an excellent choice for a light yet filling brunch option that’s easy to prepare and full of flavor.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These vegan stuffed bell peppers are a vibrant and nutritious brunch option, filled with a savory mixture of quinoa, black beans, and spices. The peppers are roasted until tender and the filling is perfectly seasoned, making for a balanced meal that’s both satisfying and full of flavor. This dish is great for an Easter brunch, offering a combination of fresh veggies and hearty grains.

Ingredients:

• 4 large bell peppers, any color
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• 1/4 cup vegan cheese (optional, for topping)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, salt, pepper, and lime juice. Stir well to combine.
4. Stuff the bell peppers with the quinoa mixture, pressing it down gently to pack it in.
5. Place the stuffed peppers in a baking dish and drizzle with olive oil. If using vegan cheese, sprinkle a little on top of each stuffed pepper.
6. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for an additional 10-15 minutes until the peppers are tender and the filling is heated through.
7. Garnish with fresh cilantro before serving.

These vegan stuffed bell peppers are both colorful and filling, making them a perfect brunch dish. The quinoa and black bean filling is high in protein and fiber, while the spices bring warmth and depth of flavor. The sweet corn adds a delightful crunch, and the cilantro and lime juice offer a fresh, zesty finish. This dish is not only healthy and filling but also visually appealing, making it a great choice for any special occasion.

Vegan Cinnamon Roll Pancakes

These vegan cinnamon roll pancakes bring together the best of two classic breakfast treats into one delicious brunch dish. The fluffy pancakes are swirled with a cinnamon sugar filling, and topped with a sweet glaze for that iconic cinnamon roll flavor. These pancakes are rich, indulgent, and perfect for an Easter brunch, offering a fun twist on the traditional brunch spread.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup almond milk
• 1 tablespoon apple cider vinegar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup coconut oil, melted
• For the cinnamon swirl:
  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon coconut oil, melted
• For the glaze:
  • 1/4 cup powdered sugar
  • 1 tablespoon almond milk
  • 1/4 teaspoon vanilla extract

Instructions:

1. In a bowl, mix the almond milk with the apple cider vinegar and let it sit for 5 minutes to create vegan buttermilk.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. Add the maple syrup, vanilla extract, and melted coconut oil to the almond milk mixture and stir to combine.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. For the cinnamon swirl, mix the brown sugar, cinnamon, and melted coconut oil together until it forms a thick paste.
6. Heat a griddle or non-stick pan over medium heat. Lightly grease with coconut oil.
7. Pour 1/4 cup of pancake batter onto the griddle. Before flipping, swirl a spoonful of the cinnamon mixture on top of the pancake and use a knife to create the swirl.
8. Flip the pancakes when bubbles form on the surface and cook for an additional minute or two until golden.
9. For the glaze, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
10. Drizzle the glaze over the pancakes before serving.

These vegan cinnamon roll pancakes are a decadent treat for any brunch occasion. The swirl of cinnamon sugar gives them that classic cinnamon roll taste, and the glaze adds a delightful sweetness that ties everything together. They are perfect for anyone with a sweet tooth and are sure to be a hit at your Easter gathering.

Vegan Potato and Leek Soup

This vegan potato and leek soup is warm, comforting, and full of flavor, making it a wonderful option for a hearty brunch. The creamy base, made without dairy, is rich and velvety, while the leeks and potatoes provide a satisfying depth of flavor. It’s simple to make but incredibly nourishing, and a perfect addition to your Easter brunch table.

Ingredients:

• 2 tablespoons olive oil
• 3 large leeks, white and light green parts only, sliced
• 4 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1/2 cup coconut milk (or any plant-based milk)
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sliced leeks and cook for about 5-7 minutes until they soften and become translucent.
2. Add the diced potatoes to the pot and cook for another 3-4 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the potatoes are soft.
4. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier texture, blend just half of the soup.
5. Stir in the coconut milk and dried thyme, and season with salt and pepper to taste.
6. Let the soup simmer for an additional 5 minutes to heat through.
7. Serve warm, garnished with fresh parsley.

This vegan potato and leek soup is a hearty and comforting choice for any Easter brunch. The blend of leeks and potatoes creates a naturally rich and creamy base, while the coconut milk adds a smooth, velvety texture. It’s simple to prepare yet incredibly satisfying, making it a perfect dish to enjoy with your guests during the holiday season.

Vegan Stuffed French Toast with Berries

This vegan stuffed French toast with berries is a decadent yet plant-based alternative to traditional stuffed French toast. The bread is filled with a sweet and creamy coconut-based filling, then lightly fried to golden perfection. Topped with fresh berries and a drizzle of maple syrup, this dish is both indulgent and wholesome, perfect for a special Easter brunch.

Ingredients:

• 8 slices of thick bread (preferably day-old)
• 1/2 cup coconut cream
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon coconut oil, for frying
• Fresh berries (blueberries, strawberries, raspberries), for topping
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together the coconut cream, maple syrup, vanilla extract, cinnamon, and nutmeg until smooth.
2. Spread the coconut mixture onto four slices of bread, and then top with the remaining four slices to create sandwiches.
3. Heat coconut oil in a large skillet over medium heat.
4. Carefully place the stuffed sandwiches in the skillet and cook for 3-4 minutes per side, or until golden brown and crispy.
5. Remove the French toast from the skillet and set aside on a paper towel to absorb any excess oil.
6. Serve the stuffed French toast with a generous topping of fresh berries and a drizzle of maple syrup.

This vegan stuffed French toast with berries is an indulgent treat that combines the best of breakfast and dessert. The coconut filling provides a creamy sweetness, while the crispy, golden bread offers a satisfying contrast. Fresh berries and maple syrup add natural sweetness, making this a fun and flavorful dish to enjoy with your Easter brunch guests.

Vegan Avocado Toast with Roasted Tomatoes

This vegan avocado toast with roasted tomatoes is a fresh and flavorful brunch option, perfect for an Easter morning. The creamy avocado spread is topped with savory, slightly caramelized roasted tomatoes, giving the dish a burst of sweetness and depth. It’s a simple yet elegant meal that can be enjoyed on its own or paired with a side salad for a more complete brunch.

Ingredients:

• 2 ripe avocados, mashed
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon balsamic vinegar
• 4 slices whole-grain bread
• Fresh basil leaves, for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the halved cherry tomatoes on a baking sheet and drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper.
2. Roast the tomatoes in the oven for 20-25 minutes, or until they begin to soften and caramelize.
3. While the tomatoes roast, toast the slices of whole-grain bread in a toaster or on a grill pan until golden and crispy.
4. In a bowl, mash the ripe avocados with lemon juice, and season with salt and pepper to taste.
5. Once the tomatoes are done, spread the mashed avocado evenly on the toasted bread slices.
6. Top each slice with the roasted tomatoes and garnish with fresh basil leaves.

This vegan avocado toast with roasted tomatoes is a delightful combination of creamy and savory flavors, with the roasted tomatoes adding a burst of umami. The whole-grain bread provides a hearty base, making this a filling yet refreshing option for a light brunch. It’s quick to prepare, beautifully colorful, and a sure crowd-pleaser at any Easter gathering.

Vegan Spinach and Artichoke Dip

This vegan spinach and artichoke dip is creamy, rich, and utterly indulgent. It’s made with a blend of cashews and nutritional yeast to give it that creamy, cheesy texture, and is loaded with spinach and artichokes for a healthy boost. Serve this warm dip with sliced baguette, crackers, or fresh veggies for a decadent and satisfying Easter brunch dish.

Ingredients:

• 1 cup raw cashews, soaked for 2 hours
• 1/2 cup water
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• 2 cloves garlic
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a blender, combine the soaked cashews, water, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy.
3. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
4. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
5. Stir in the chopped artichokes and cook for another 2 minutes.
6. Transfer the cooked spinach, artichokes, and onion mixture into a baking dish and pour the cashew cream sauce over it. Mix to combine.
7. Bake for 20-25 minutes, or until the dip is bubbly and lightly golden on top.
8. Serve warm with sliced baguette, crackers, or fresh veggies for dipping.

This vegan spinach and artichoke dip is a rich and comforting dish that’s sure to be a hit at any brunch. The creamy cashew base creates a luxurious texture that mimics the classic dairy-filled version, while the spinach and artichokes add plenty of flavor and nutrients. It’s a crowd-pleasing appetizer or side dish that can be prepared in advance and easily served at your Easter gathering.

Vegan Carrot Cake Pancakes

These vegan carrot cake pancakes combine the warm spices and sweetness of traditional carrot cake with the fluffiness of pancakes. With grated carrots, cinnamon, and a touch of nutmeg, these pancakes are a perfect sweet breakfast or brunch treat. Topped with vegan cream cheese glaze, they bring the indulgent flavor of carrot cake to your Easter brunch.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup grated carrots (about 2 medium carrots)
• 2 tablespoons coconut oil, melted
• For the glaze:
  • 1/4 cup vegan cream cheese
  • 2 tablespoons maple syrup
  • 1 tablespoon almond milk
  • 1/2 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, vanilla extract, and melted coconut oil. Stir in the grated carrots.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a griddle or non-stick pan over medium heat. Lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the griddle and cook until bubbles form on the surface. Flip and cook for another 2-3 minutes, until golden brown.
6. For the glaze, whisk together the vegan cream cheese, maple syrup, almond milk, and vanilla extract until smooth and creamy.
7. Stack the pancakes and drizzle with the vegan cream cheese glaze before serving.

These vegan carrot cake pancakes bring the flavor of a beloved dessert into a brunch-friendly dish. The warm spices and grated carrots give them a lovely texture, while the vegan cream cheese glaze adds a rich and tangy finish. These pancakes are a fun and festive option for your Easter brunch, offering the sweet and comforting flavors of carrot cake in a lighter, breakfast-friendly form.

Note: More recipes​ are coming soon!