50+ Easy and Delicious Easter Vegan Egg Recipes to Try This Holiday

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

Whether you’re hosting a festive brunch, preparing a cozy family dinner, or looking for fun and innovative ways to incorporate plant-based dishes into your holiday spread, vegan Easter eggs are an excellent choice.

These dishes offer the familiar flavors and textures of traditional eggs, but without any animal products, making them perfect for vegans, vegetarians, and those looking to reduce their environmental impact.

From savory stuffed mushrooms to creamy tofu-filled bagels, this list of 50+ vegan Easter egg recipes will give you a variety of creative options to enjoy throughout the season.

So, if you’re on the hunt for flavorful, egg-inspired dishes, keep reading for mouthwatering recipes that will delight everyone at your Easter table.

50+ Easy and Delicious Easter Vegan Egg Recipes to Try This Holiday

Whether you’re preparing a hearty vegan Easter brunch, a light lunch, or a festive snack, these 50+ vegan egg recipes provide endless inspiration for your Easter spread.

The versatility of tofu, chickpeas, and other plant-based ingredients allows for creative variations of traditional egg-based dishes, such as deviled eggs, egg salad, and scrambled eggs.

These vegan alternatives not only mimic the taste and texture of real eggs, but they’re also packed with flavor, nutrients, and heartwarming comfort.

This Easter, surprise your guests with innovative vegan “egg” recipes that will make the celebration even more special.

No matter your dietary preferences, these recipes will leave everyone satisfied and ready to enjoy a fun, plant-based holiday.

Vegan Deviled Easter Eggs

A plant-based twist on the classic deviled eggs, these vegan “eggs” are made with creamy tofu filling and a tangy mustard sauce. Perfect for Easter, they provide all the creamy, savory flavor without any animal products.

Ingredients:

• 1 block firm tofu, pressed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped chives
• Paprika, for garnish

Instructions:

1. Cut the pressed tofu into cubes and place it in a food processor.
2. Add the vegan mayo, Dijon mustard, white wine vinegar, turmeric, garlic powder, salt, and pepper.
3. Blend until smooth and creamy. Taste and adjust seasoning as needed.
4. Spoon the tofu mixture into a piping bag or a zip-lock bag with the tip cut off.
5. Carefully pipe the mixture into halved, peeled boiled potatoes (the alternative to egg whites in this recipe) or small, halved sweet potatoes.
6. Garnish with chopped chives and a light dusting of paprika.

These vegan deviled eggs bring the creamy, zesty flavor of the original without the use of animal products. The tofu provides the texture, and the turmeric and mustard offer the tangy, savory flavors that make deviled eggs such a beloved treat. The vibrant yellow color from the turmeric adds a festive touch to your Easter spread. These eggs are an excellent alternative for those avoiding animal products but still craving a comforting and familiar dish.

Vegan Easter “Egg” Salad

This delightful vegan “egg” salad replaces traditional eggs with chickpeas for a rich, creamy texture and a flavor-packed bite. It’s perfect for a brunch or Easter picnic!

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/4 cup vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/4 tsp turmeric
• 1/4 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp finely chopped celery
• 1 tbsp chopped dill pickles
• 1 tbsp chopped fresh parsley

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until you achieve a chunky consistency.
2. Add the vegan mayo, Dijon mustard, lemon juice, turmeric, paprika, garlic powder, salt, and pepper. Mix well until fully combined.
3. Stir in the chopped celery, dill pickles, and fresh parsley for extra crunch and flavor.
4. Serve chilled on a bed of greens, inside a sandwich, or on crackers.

This vegan “egg” salad is a perfect Easter dish to share with friends and family. The chickpeas take on the role of eggs, offering a creamy texture, while the vegan mayo and mustard bring the same tang and creaminess you’d expect from the original. The fresh herbs and crunchy veggies elevate the dish, making it not only flavorful but also refreshing. It’s a perfect addition to any Easter gathering, serving as a satisfying, plant-based alternative to traditional egg salad.

Vegan Easter “Egg” Bites

These mini vegan egg bites are the perfect Easter appetizer. Made with silken tofu, nutritional yeast, and turmeric, they’re packed with flavor and feature a delightful, egg-like texture.

Ingredients:

• 1 block silken tofu, drained
• 1 tbsp nutritional yeast
• 1 tbsp apple cider vinegar
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish
• 1/2 cup finely chopped spinach (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin or silicone egg mold.
2. In a blender or food processor, combine the silken tofu, nutritional yeast, apple cider vinegar, turmeric, garlic powder, olive oil, salt, and pepper. Blend until smooth.
3. If desired, stir in the chopped spinach for added color and texture.
4. Pour the tofu mixture into the muffin tin or egg mold, filling each cavity halfway.
5. Bake for 20-25 minutes, or until the bites are firm and slightly golden.
6. Remove from the oven and let cool before serving. Garnish with freshly chopped parsley.

These vegan Easter egg bites provide a satisfying alternative to traditional egg-based appetizers. The silken tofu creates a smooth, custard-like texture, while the nutritional yeast gives them a cheesy, umami flavor. Turmeric imparts that classic egg-like yellow color, and the garlic powder rounds out the savory profile. These bites are a delightful treat for your Easter brunch or dinner, offering a vegan-friendly and fun presentation that’s sure to impress. Whether served on their own or with a side of dipping sauce, they’re sure to be a crowd-pleaser.

Vegan Easter “Egg” Casserole

This hearty vegan Easter casserole mimics the flavors and texture of traditional egg casseroles, with a plant-based twist. It’s filled with tofu, nutritional yeast, and a blend of spices, making it an excellent dish for brunch or a special holiday breakfast.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened plant milk (such as almond or soy)
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• 1/2 cup sautéed mushrooms
• 1/2 cup chopped spinach
• 1/4 cup chopped onions
• Salt and pepper, to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In a skillet, heat the olive oil and sauté the onions, mushrooms, and spinach until soft and tender. Set aside.
3. In a large mixing bowl, combine the crumbled tofu, nutritional yeast, plant milk, Dijon mustard, turmeric, garlic powder, salt, and pepper. Mix until well combined.
4. Stir in the sautéed vegetables and transfer the mixture to the prepared casserole dish.
5. Bake for 30-35 minutes, or until the casserole is firm and slightly golden on top.
6. Let it cool for a few minutes before serving.

This vegan Easter “egg” casserole is a filling and flavorful alternative to a traditional egg casserole. The tofu mimics scrambled eggs, while the nutritional yeast adds a cheesy, umami flavor that makes it incredibly satisfying. The addition of sautéed mushrooms and spinach not only boosts the flavor but also provides a nice balance of texture. This casserole is a perfect choice for a hearty Easter breakfast or brunch that everyone can enjoy, whether they follow a vegan diet or not.

Vegan Easter “Egg” Quiche

This vibrant vegan quiche features a silky tofu filling and is packed with a medley of vegetables, including spinach, tomatoes, and bell peppers. The turmeric and nutritional yeast in the filling provide an egg-like flavor and golden color, making it perfect for Easter gatherings.

Ingredients:

• 1 block firm tofu, pressed
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 cup chopped spinach
• 1/4 cup diced tomatoes
• 1/4 cup diced bell peppers
• 1 pre-made vegan pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a food processor, blend the tofu, nutritional yeast, Dijon mustard, olive oil, turmeric, garlic powder, onion powder, salt, and pepper until smooth.
3. Stir in the chopped spinach, tomatoes, and bell peppers.
4. Pour the tofu mixture into the vegan pie crust, spreading it evenly.
5. Bake for 30-35 minutes, or until the quiche is firm and lightly golden on top.
6. Let it cool slightly before slicing and serving.

This vegan Easter “egg” quiche offers a rich, savory flavor with a satisfying texture. The tofu base provides the perfect egg-like consistency, while the turmeric gives it that familiar yellow color. The vegetables add both flavor and nutritional value, making this quiche an ideal addition to your Easter spread. Whether served for brunch or as part of a larger meal, it’s sure to be a hit with your guests.

Vegan Easter “Egg” Crostini

These vegan crostini offer a unique, bite-sized appetizer that captures the essence of deviled eggs, but without any animal products. The tofu spread is creamy and flavorful, making it the perfect topping for crispy baguette slices.

Ingredients:

• 1 block silken tofu, drained
• 2 tbsp vegan mayo
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 tsp turmeric
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1 baguette, sliced
• Fresh herbs for garnish (such as chives or parsley)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Arrange the baguette slices on a baking sheet and toast in the oven for 10-12 minutes, or until golden and crispy.
3. While the bread is toasting, blend the silken tofu, vegan mayo, Dijon mustard, apple cider vinegar, turmeric, smoked paprika, salt, and pepper in a food processor until smooth and creamy.
4. Once the crostini have cooled slightly, spread the tofu mixture on top of each slice.
5. Garnish with fresh herbs and serve immediately.

These vegan Easter “egg” crostini are an elegant and flavorful way to bring the taste of deviled eggs to your holiday spread. The tofu mixture offers a creamy, egg-like consistency, while the mustard and apple cider vinegar give it that familiar tang. Paired with crispy, toasted baguette, these crostini are a fun and unique addition to any Easter appetizer table. The fresh herbs on top add a burst of color and freshness, making these bites as visually appealing as they are delicious.

Vegan Easter “Egg” Muffins

These savory vegan muffins are filled with a creamy, tofu-based filling that mimics the texture and flavor of traditional eggs. Packed with spinach, mushrooms, and nutritional yeast, they make for a perfect addition to your Easter brunch table.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 cup unsweetened plant milk
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup sautéed mushrooms
• 1/2 cup chopped spinach
• 1 tbsp olive oil
• 1/4 cup chopped onions
• 1/2 cup whole wheat flour

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin.
2. In a large skillet, heat olive oil over medium heat and sauté onions, mushrooms, and spinach until soft.
3. In a large bowl, combine the crumbled tofu, nutritional yeast, Dijon mustard, plant milk, turmeric, garlic powder, salt, and pepper. Stir in the sautéed vegetables.
4. Gradually add in the whole wheat flour, mixing well to combine.
5. Spoon the mixture into the muffin tin, filling each cup about three-quarters full.
6. Bake for 25-30 minutes or until the muffins are firm and golden on top.
7. Let them cool slightly before removing from the tin and serving.

These vegan Easter “egg” muffins are a delicious and hearty way to start your holiday morning. The tofu filling is rich and flavorful, with the turmeric providing that familiar yellow egg-like hue. The addition of sautéed vegetables like spinach and mushrooms makes each bite savory and satisfying. These muffins are easy to prepare and perfect for a festive brunch, offering a convenient, portable dish that’s both vegan and delicious.

Vegan Easter “Egg” Soup

A comforting and creamy vegan soup inspired by the flavors of deviled eggs, this rich dish features a silky tofu base with a tangy mustard kick. It’s a unique and satisfying addition to your Easter meal.

Ingredients:

• 1 block silken tofu, drained
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp white wine vinegar
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 1/2 cup diced potatoes
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1 small onion, chopped
• 4 cups vegetable broth
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, sauté the onions, carrots, and celery over medium heat until softened, about 5-7 minutes.
2. Add the diced potatoes and vegetable broth, and bring to a boil. Lower the heat and simmer until the potatoes are tender, about 10 minutes.
3. In a blender, combine the silken tofu, nutritional yeast, Dijon mustard, white wine vinegar, turmeric, garlic powder, salt, and pepper. Blend until smooth.
4. Pour the tofu mixture into the soup pot and stir until fully combined. Let the soup simmer for an additional 5-10 minutes.
5. Taste and adjust seasoning if needed, adding more salt, pepper, or vinegar for tanginess.
6. Serve hot, garnished with fresh parsley.

This vegan Easter “egg” soup is rich, creamy, and full of savory, egg-inspired flavors. The silken tofu serves as the base for a smooth, velvety texture, while the turmeric and Dijon mustard provide the tangy, egg-like flavors that make this soup so comforting. The addition of vegetables like carrots, celery, and potatoes makes it hearty enough to serve as a meal. It’s an innovative and delicious way to celebrate Easter with a vegan twist.

Vegan Easter “Egg” Patties

These flavorful vegan “egg” patties are a perfect addition to your Easter spread, made from chickpeas and tofu to replicate the texture of scrambled eggs. They’re crispy on the outside and soft inside, offering a satisfying alternative to traditional egg dishes.

Ingredients:

• 1 can chickpeas, drained and mashed
• 1/2 block firm tofu, crumbled
• 1/4 cup nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt and pepper, to taste
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped bell pepper
• 1/4 cup chopped fresh parsley
• Olive oil for frying

Instructions:

1. In a large mixing bowl, combine the mashed chickpeas, crumbled tofu, nutritional yeast, Dijon mustard, turmeric, garlic powder, smoked paprika, salt, and pepper.
2. Stir in the chopped onions, bell pepper, and fresh parsley. Mix well until everything is evenly incorporated.
3. Form the mixture into small patties, about 2-3 inches in diameter.
4. Heat a tablespoon of olive oil in a skillet over medium heat. Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
5. Remove from the skillet and place on a paper towel to drain excess oil before serving.

These vegan Easter “egg” patties offer a savory, egg-like flavor with a satisfying crunch on the outside and a soft, flavorful interior. The chickpeas and tofu combine to create a texture that closely resembles scrambled eggs, while the nutritional yeast and spices provide the familiar savory, umami flavor. These patties are perfect for a brunch dish or served with a side salad for a light lunch. They are not only vegan but also fun and festive, making them a great addition to any Easter celebration.

Vegan Easter “Egg” Bagels

These savory vegan “egg” bagels are a delightful addition to your Easter brunch. With a tofu and avocado filling, they provide a rich, creamy texture that mimics scrambled eggs, while the fresh herbs and spices bring out the flavors reminiscent of traditional deviled eggs.

Ingredients:

• 2 bagels, halved and toasted
• 1 block firm tofu, pressed and crumbled
• 1/4 avocado, mashed
• 1 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish
• Fresh parsley, chopped, for garnish

Instructions:

1. Toast the bagels in a toaster or under the broiler until golden brown and crispy.
2. In a bowl, combine the crumbled tofu, mashed avocado, nutritional yeast, Dijon mustard, turmeric, garlic powder, salt, and pepper. Stir until well combined.
3. Spread the tofu mixture generously over the cut sides of the toasted bagels.
4. Garnish with chopped chives and parsley.
5. Serve immediately, or cut into halves for easy serving.

These vegan Easter “egg” bagels provide a creamy, egg-inspired filling thanks to the combination of crumbled tofu and avocado. The mustard and turmeric give it a tangy, savory flavor, while the toasted bagels offer a satisfying crunch. These bagels are a fun and delicious twist on a classic breakfast treat, and they’re perfect for serving at your Easter gathering. The fresh herbs on top add a burst of color and brightness to each bite.

Vegan Easter “Egg” Sushi Rolls

These creative vegan sushi rolls feature a tofu-based “egg” filling and are a fun, visually striking dish for Easter. The tofu mixture is combined with veggies and seasoned with mustard and nutritional yeast for that unmistakable egg flavor, all wrapped in nori and sushi rice.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp Dijon mustard
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• 2 cups sushi rice, cooked and seasoned with rice vinegar
• 1 sheet nori (seaweed)
• 1/2 cucumber, julienned
• 1/4 avocado, sliced thinly
• Soy sauce, for dipping

Instructions:

1. In a bowl, combine the crumbled tofu, Dijon mustard, nutritional yeast, turmeric, garlic powder, salt, and pepper. Stir until the mixture is creamy and well-mixed.
2. Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice on the nori, leaving about 1 inch at the top edge free of rice.
3. Place a few spoonfuls of the tofu mixture along the center of the rice.
4. Add a few slices of cucumber and avocado on top of the tofu mixture.
5. Carefully roll the sushi, starting from the bottom edge, using the bamboo mat to help keep it tight. Seal the edge with a little water.
6. Slice the roll into bite-sized pieces and serve with soy sauce for dipping.

These vegan Easter “egg” sushi rolls offer a fresh and innovative take on the classic dish, with the tofu mixture providing an egg-like flavor that’s tangy and savory. The creamy avocado and crunchy cucumber add texture and balance to the rolls, making each bite a flavorful experience. These sushi rolls are a fun and unique way to incorporate vegan “eggs” into your Easter celebration, perfect for those looking for a light, refreshing dish.

Vegan Easter “Egg” Tacos

These vegan “egg” tacos are bursting with flavor, thanks to a tofu filling that’s seasoned with turmeric, nutritional yeast, and Dijon mustard to create an egg-inspired taste. Topped with fresh vegetables and avocado, these tacos are perfect for a festive Easter meal.

Ingredients:

• 1 block firm tofu, pressed and crumbled
• 1 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper, to taste
• 4 small corn tortillas
• 1/4 cup chopped tomatoes
• 1/4 cup shredded lettuce
• 1/4 avocado, sliced
• Fresh cilantro, for garnish

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the crumbled tofu and cook, stirring occasionally, for 5-7 minutes, until it begins to brown.
2. Add the nutritional yeast, Dijon mustard, turmeric, garlic powder, salt, and pepper. Stir to combine and cook for another 2-3 minutes, allowing the tofu to soak up the flavors.
3. Warm the corn tortillas in a dry skillet or microwave.
4. To assemble the tacos, spoon the tofu mixture onto the tortillas and top with chopped tomatoes, shredded lettuce, and avocado slices.
5. Garnish with fresh cilantro and serve immediately.

These vegan Easter “egg” tacos provide a delightful twist on traditional tacos, featuring a creamy, egg-like tofu filling. The turmeric and mustard give the tofu mixture a savory flavor that closely resembles scrambled eggs, while the fresh veggies add a burst of color and freshness. These tacos are perfect for a light and festive Easter meal, offering a fun, handheld dish that’s both satisfying and vegan-friendly.

Vegan Easter “Egg” Potatoes

These crispy roasted potatoes are filled with a creamy tofu mixture that mimics deviled eggs, offering a savory and satisfying bite. The combination of tofu, mustard, and spices gives a rich, egg-like flavor, making these a fun and unique addition to your Easter spread.

Ingredients:

• 6 medium-sized baby potatoes
• 1 block firm tofu, drained and crumbled
• 1 tbsp Dijon mustard
• 2 tbsp vegan mayo
• 1 tbsp nutritional yeast
• 1/4 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish
• Olive oil for roasting

Instructions:

1. Preheat your oven to 400°F (200°C). Wash the baby potatoes and cut them in half.
2. Toss the potato halves with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
3. Roast the potatoes for 25-30 minutes, or until golden and crispy on the outside.
4. While the potatoes are roasting, prepare the tofu filling by combining the crumbled tofu, Dijon mustard, vegan mayo, nutritional yeast, turmeric, garlic powder, salt, and pepper in a bowl. Mix until smooth and creamy.
5. Once the potatoes are done, remove them from the oven and let them cool slightly.
6. Using a spoon, scoop out a small portion of the potato from the center of each half and fill it with the tofu mixture.
7. Garnish with freshly chopped chives and serve.

These Vegan Easter “Egg” Potatoes are a savory, bite-sized treat that perfectly captures the flavors of deviled eggs. The creamy tofu filling pairs wonderfully with the crispy roasted potato halves, creating a satisfying and festive dish. The addition of mustard, turmeric, and nutritional yeast makes the tofu filling taste rich and egg-like, while the fresh chives offer a burst of color and freshness. These potatoes are perfect for serving as an appetizer or side dish at your Easter meal.

Vegan Easter “Egg” Salad Sandwiches

This vegan “egg” salad sandwich uses tofu as a base to create a creamy filling that mimics the taste and texture of a classic egg salad. Seasoned with mustard, nutritional yeast, and turmeric, this dish is perfect for a light, tasty lunch or picnic during the Easter holiday.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tbsp Dijon mustard
• 2 tbsp vegan mayo
• 1 tbsp nutritional yeast
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 4 slices whole grain bread
• 1/4 cup shredded lettuce
• 1/4 cup sliced cucumber
• Fresh parsley for garnish

Instructions:

1. In a medium bowl, combine the crumbled tofu, Dijon mustard, vegan mayo, nutritional yeast, turmeric, garlic powder, salt, and pepper. Mix well until everything is fully incorporated.
2. Toast the slices of whole grain bread until golden brown.
3. Once the bread is toasted, spread the tofu mixture generously onto two slices of bread.
4. Layer on shredded lettuce and sliced cucumber for added freshness.
5. Top with the remaining slices of bread to form sandwiches.
6. Garnish with fresh parsley and serve immediately.

These Vegan Easter “Egg” Salad Sandwiches are a flavorful and satisfying option for lunch or a light Easter meal. The tofu filling is creamy and tangy, with the turmeric giving it that classic yellow egg-like hue. The fresh cucumber and lettuce provide a crisp contrast, making the sandwich refreshing and delicious. This recipe offers a simple yet hearty way to enjoy the flavors of deviled eggs in a more convenient, portable form.

Vegan Easter “Egg” Stuffed Mushrooms

These Vegan Easter “Egg” Stuffed Mushrooms are a savory appetizer that combines a creamy tofu filling with the earthy flavor of mushrooms. The tofu mixture is seasoned with mustard and nutritional yeast to give it an egg-like taste, and the mushrooms provide the perfect vessel for this tasty treat.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 block firm tofu, drained and crumbled
• 2 tbsp nutritional yeast
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 tsp turmeric
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• Olive oil for brushing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Remove the stems from the mushrooms and gently scoop out some of the mushroom caps to create space for the filling. Place the mushroom caps on a baking sheet.
3. In a bowl, combine the crumbled tofu, nutritional yeast, Dijon mustard, lemon juice, turmeric, garlic powder, salt, and pepper. Stir until smooth and creamy.
4. Spoon the tofu mixture into each mushroom cap, pressing it down gently.
5. Brush the tops of the stuffed mushrooms with a small amount of olive oil to help them crisp up as they bake.
6. Bake for 20-25 minutes, or until the mushrooms are tender and the filling is slightly golden on top.
7. Serve warm, garnished with a sprinkle of fresh parsley.

These Vegan Easter “Egg” Stuffed Mushrooms are a rich, flavorful appetizer that’s perfect for an Easter celebration. The tofu filling is creamy and savory, with a distinct egg-like flavor thanks to the mustard, turmeric, and nutritional yeast. The mushrooms provide a tender and earthy base that complements the filling beautifully. This dish is an elegant and delicious way to enjoy a vegan version of deviled eggs, and it’s sure to impress your guests at Easter brunch or dinner.

Note: More recipes​ are coming soon!