50+ Delicious Easter Vegan Potluck Recipes to Delight Your Guests

Easter is a time for family gatherings, festive meals, and delicious treats that bring people together.

For those following a vegan lifestyle—or anyone looking to add more plant-based options to their holiday menu—finding the perfect dishes for an Easter potluck can be a challenge.

But fear not! We’ve curated a list of 50+ mouthwatering Easter vegan potluck recipes that will not only satisfy your cravings but also impress your guests.

From vibrant salads and hearty mains to indulgent desserts and savory appetizers, these recipes cater to all tastes and are sure to make your Easter celebration one to remember.

Whether you’re hosting or attending a potluck, these vegan dishes are easy to make, packed with flavor, and made with wholesome ingredients.

So, let’s dive into the ultimate guide to creating a spread that’s both delicious and vegan-friendly, ensuring your Easter feast is full of joy, laughter, and lots of plant-powered goodness.

50+ Delicious Easter Vegan Potluck Recipes to Delight Your Guests

As you prepare for your Easter potluck, these 50+ vegan recipes will help you create a spread that is not only diverse and delicious but also inclusive for everyone at the table.

Whether you’re craving savory, sweet, or something in between, there’s a recipe here that will suit every palate.

These dishes are filled with fresh, seasonal ingredients that showcase the best of spring while providing satisfying and wholesome options for your vegan friends and family.

By choosing these plant-based dishes, you’re not only making a healthier choice but also helping the environment and supporting cruelty-free eating.

So gather your ingredients, roll up your sleeves, and get ready to wow your guests with these festive and flavorful vegan potluck recipes.

Spring Veggie Quiche with Almond Flour Crust

This delightful vegan quiche features a crisp almond flour crust and a creamy, egg-free filling loaded with fresh spring vegetables. It’s perfect for an Easter potluck as it’s both delicious and visually appealing. The recipe is easy to prepare, gluten-free, and packed with nutrients from seasonal produce.

Ingredients

For the Crust:

• 2 cups almond flour
• 3 tbsp ground flaxseed
• 4 tbsp water
• 3 tbsp coconut oil, melted
• ½ tsp salt

For the Filling:

• 1½ cups unsweetened almond milk
• 1 block (14 oz) firm tofu, drained
• 3 tbsp nutritional yeast
• 1 tsp turmeric
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 cup asparagus tips, chopped
• 1 cup cherry tomatoes, halved
• 1 cup spinach, chopped
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Mix ground flaxseed and water in a small bowl. Let it sit for 5 minutes to create a flax egg.
3. In a mixing bowl, combine almond flour, flax egg, melted coconut oil, and salt. Press the mixture evenly into a 9-inch pie pan to form the crust. Bake for 10 minutes.
4. Blend tofu, almond milk, nutritional yeast, turmeric, garlic powder, and onion powder until smooth. Season with salt and pepper.
5. Fold in asparagus, cherry tomatoes, spinach, and dill into the tofu mixture. Pour into the baked crust.
6. Bake for 35-40 minutes or until the filling sets and the top is lightly golden. Cool slightly before serving.

This vegan quiche is a crowd-pleaser with its nutty crust and vibrant, flavorful filling. It’s an excellent way to showcase the fresh flavors of spring while accommodating guests with dietary preferences.

Herbed Lentil and Carrot Salad

This refreshing lentil and carrot salad is a burst of colors and textures. The earthy lentils, crunchy carrots, and a zesty herb dressing make this dish both hearty and light. It’s easy to prepare ahead, travels well, and is a perfect addition to an Easter vegan potluck table.

Ingredients

• 1 cup green or brown lentils, cooked and cooled
• 3 large carrots, julienned or grated
• ½ cup fresh parsley, chopped
• ¼ cup fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper to taste
• 2 tbsp sunflower seeds (optional, for garnish)

Directions

1. In a large bowl, combine cooked lentils, carrots, parsley, and mint.
2. In a small jar, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the dressing over the lentil mixture and toss until everything is evenly coated.
4. Garnish with sunflower seeds, if using, before serving.

This salad’s vibrant flavors and satisfying textures make it a star dish. It’s a nutritious option that appeals to everyone and adds a refreshing, tangy note to the meal spread.

Lemon Coconut Bliss Balls

These lemon coconut bliss balls are bite-sized treats that are bursting with zesty citrus and tropical flavors. They require no baking, are naturally sweetened, and are the perfect finish to an Easter meal. Plus, they’re easy to make and fun to share.

Ingredients

• 1½ cups shredded unsweetened coconut
• 1 cup almond flour
• 2 tbsp lemon zest
• 3 tbsp lemon juice
• 3 tbsp maple syrup
• 2 tbsp coconut oil, melted
• Pinch of salt

Directions

1. In a food processor, combine 1 cup of shredded coconut, almond flour, lemon zest, lemon juice, maple syrup, coconut oil, and salt. Blend until the mixture comes together.
2. Scoop about 1 tablespoon of the mixture and roll it into balls.
3. Roll each ball in the remaining shredded coconut for a finished look.
4. Chill in the fridge for at least 20 minutes before serving.

These bliss balls are a delightful addition to any Easter potluck. Their bright lemony flavor and soft, chewy texture are a perfect complement to a festive meal. They’re also incredibly portable and easy to share.

Roasted Rainbow Veggie Platter with Lemon-Tahini Drizzle

This vibrant roasted vegetable platter is a feast for the eyes and the taste buds. With colorful seasonal vegetables and a creamy lemon-tahini drizzle, it’s a versatile dish that’s perfect for sharing at an Easter vegan potluck. It’s as nutritious as it is flavorful and pairs well with other dishes.

Ingredients

• 1 cup baby carrots
• 1 cup purple cauliflower florets
• 1 cup yellow bell pepper, sliced
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• Salt and pepper to taste

For the Lemon-Tahini Drizzle:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2-3 tbsp water (to thin)
• Salt to taste

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss all the vegetables with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them evenly on a baking sheet.
3. Roast for 20-25 minutes, stirring halfway, until the vegetables are tender and lightly browned.
4. Meanwhile, whisk together tahini, lemon juice, maple syrup, and salt, adding water until the drizzle reaches your desired consistency.
5. Arrange the roasted vegetables on a platter and drizzle with the lemon-tahini sauce before serving.

This platter is a showstopper with its vibrant colors and rich, smoky flavors. The lemon-tahini drizzle adds a creamy, tangy element that ties everything together, making it a popular choice at potlucks.

Vegan Spinach and Artichoke Tartlets

These mini tartlets are packed with creamy, savory spinach and artichoke filling, baked in crispy phyllo cups. They’re bite-sized, elegant, and bursting with flavor—perfect for an Easter potluck spread.

Ingredients

• 12 pre-made vegan phyllo shells
• 1½ cups fresh spinach, chopped
• ½ cup marinated artichoke hearts, chopped
• ½ cup vegan cream cheese
• ¼ cup nutritional yeast
• 1 clove garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté garlic until fragrant, then add spinach and cook until wilted.
3. Mix the cooked spinach, chopped artichokes, vegan cream cheese, nutritional yeast, salt, and pepper in a bowl.
4. Spoon the mixture evenly into the phyllo shells.
5. Bake for 12-15 minutes or until the filling is hot and the shells are golden.

These tartlets are an indulgent yet wholesome addition to the table. Their creamy texture and savory flavors make them irresistible, and their mini size ensures they’re easy to enjoy.

Coconut Cream and Berry Parfaits

These stunning parfaits are a refreshing, no-bake dessert that balances creamy coconut with the natural sweetness of fresh berries. Layered in individual cups, they’re easy to serve and sure to be a hit at any Easter gathering.

Ingredients

• 1 can full-fat coconut milk, chilled overnight
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup strawberries, sliced
• 1 cup blueberries
• ½ cup granola (optional, for crunch)

Directions

1. Scoop the solid cream from the chilled coconut milk into a mixing bowl, leaving the liquid behind.
2. Whip the coconut cream with a hand mixer until fluffy, then mix in maple syrup and vanilla extract.
3. Layer the coconut cream, strawberries, and blueberries in serving glasses or jars. Repeat until full.
4. Top with granola, if desired, and chill until ready to serve.

These parfaits are light, creamy, and bursting with fresh, fruity flavors. They’re simple to make, visually appealing, and a perfect finish to a spring celebration.

Vegan Stuffed Mushrooms with Cashew Cheese

These vegan stuffed mushrooms are a savory bite-sized delight. Filled with a creamy cashew-based cheese and savory herbs, they make a perfect addition to any Easter potluck spread. The earthy mushrooms pair beautifully with the rich cashew filling, creating a flavor combination that’s both satisfying and unique.

Ingredients

• 12 large white or cremini mushrooms, stems removed
• 1 cup raw cashews, soaked for 4 hours or overnight
• 3 tbsp nutritional yeast
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C).
2. Place the cashews, nutritional yeast, lemon juice, water, garlic, parsley, salt, and pepper in a food processor. Blend until smooth and creamy.
3. Drizzle olive oil over the mushroom caps and place them on a baking sheet.
4. Spoon the cashew mixture into each mushroom cap, filling them generously.
5. Bake for 20-25 minutes, or until the mushrooms are tender and the cashew filling is lightly golden.
6. Serve warm, garnished with extra parsley if desired.

These stuffed mushrooms are a creamy, savory treat that will definitely steal the show at any potluck. The cashew cheese adds a luxurious texture, and the mushrooms provide a perfectly earthy base, making this dish a delightful bite to savor.

Vegan Pasta Primavera with Lemon-Garlic Sauce

This pasta primavera is a light yet satisfying dish, loaded with colorful vegetables and tossed in a zesty lemon-garlic sauce. It’s a great option for a vegan Easter potluck, offering freshness and flavor that will appeal to everyone. This dish is simple to prepare and showcases the best of spring produce.

Ingredients

• 12 oz pasta (preferably spaghetti or fusilli)
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste

Directions

1. Cook the pasta according to package directions, then drain and set aside.
2. In a large pan, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
3. Add the broccoli, bell pepper, zucchini, and tomatoes to the pan. Sauté until the vegetables are just tender, about 5-7 minutes.
4. Toss the cooked pasta into the pan with the vegetables.
5. Add lemon juice, lemon zest, fresh basil, salt, and pepper. Toss everything together to coat evenly.
6. Serve warm, garnished with additional basil if desired.

This pasta primavera is a flavorful and fresh addition to any Easter table. The lemon-garlic sauce is light and bright, complementing the seasonal vegetables perfectly, while the pasta adds a comforting touch to the dish. It’s easy to make and will be loved by vegans and non-vegans alike.

Chickpea Salad Sandwiches

These vegan chickpea salad sandwiches are a healthy, satisfying, and super easy option for a potluck. The chickpeas are mashed and mixed with vegan mayo, mustard, and crunchy veggies, making for a creamy, tangy filling. Perfect for a casual, yet flavorful, Easter gathering.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and mashed
• ¼ cup vegan mayo
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 celery stalk, finely chopped
• 1 small red onion, finely chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 8 slices whole-grain bread (or gluten-free, if preferred)
• Lettuce leaves (optional, for serving)

Directions

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly mashed, with some larger pieces remaining.
2. Add the vegan mayo, Dijon mustard, lemon juice, celery, onion, dill, salt, and pepper. Mix well until everything is combined.
3. Spread the chickpea salad mixture generously onto 4 slices of bread. Top with lettuce leaves if desired, then close with the remaining slices of bread.
4. Slice each sandwich into halves or quarters for easy serving.

These chickpea salad sandwiches are simple to make but packed with flavor. The creamy and tangy filling, paired with the crunch of fresh veggies, makes for a perfect bite at an Easter potluck. They’re quick, easy, and sure to be a hit!

Vegan Roasted Butternut Squash Soup

This velvety roasted butternut squash soup is rich, creamy, and comforting, making it the ideal dish for a cozy Easter potluck. Roasting the squash enhances its natural sweetness, while the addition of coconut milk gives it a smooth, luxurious texture. This soup is not only vegan but also gluten-free, making it accessible to a variety of guests.

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the butternut squash cubes, chopped onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized.
3. Transfer the roasted vegetables to a large pot and add the vegetable broth, coconut milk, cumin, and cinnamon.
4. Bring the soup to a simmer and cook for 10 minutes to meld the flavors.
5. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
6. Taste and adjust seasoning with salt and pepper if needed. Serve warm, garnished with fresh parsley.

This creamy butternut squash soup offers a warm, comforting flavor profile that’s perfect for spring. The coconut milk adds a rich, slightly sweet note that complements the roasted squash beautifully, making this soup a sure hit at your Easter potluck.

Vegan Sweet Potato and Black Bean Tacos

These vibrant vegan tacos are a flavor-packed, satisfying dish that’s perfect for sharing at an Easter potluck. Roasted sweet potatoes, black beans, and a tangy lime-cilantro dressing come together in soft corn tortillas, creating a delicious, fresh, and healthy meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 can (15 oz) black beans, drained and rinsed
• 1 lime, juiced
• ½ cup fresh cilantro, chopped
• 8 small corn tortillas
• ½ cup avocado, sliced (optional, for topping)
• Fresh cilantro (for garnish)

Directions

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
3. In a small bowl, mix the black beans with lime juice and fresh cilantro.
4. Warm the corn tortillas in a dry pan over medium heat for 1-2 minutes on each side.
5. To assemble, add a generous scoop of roasted sweet potatoes and black bean mixture to each tortilla. Top with sliced avocado and garnish with additional cilantro.
6. Serve warm and enjoy!

These tacos are a wonderful combination of flavors and textures, from the creamy avocado and earthy sweet potatoes to the zesty lime and fresh cilantro. They’re a healthy and satisfying option that’s sure to be a crowd-pleaser at any Easter gathering.

Vegan Banana Bread with Walnuts

This vegan banana bread is soft, moist, and full of natural sweetness from ripe bananas. The walnuts add a delightful crunch and depth of flavor, making this a perfect treat for an Easter potluck. It’s easy to make and is sure to satisfy your sweet tooth without being overly indulgent.

Ingredients

• 3 ripe bananas, mashed
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• ½ cup maple syrup
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup walnuts, chopped

Directions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan with coconut oil or line it with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the maple syrup, coconut oil, and vanilla extract to the mashed bananas and mix well.
4. In a separate bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana bread is a comforting and flavorful addition to your potluck. It’s naturally sweetened and moist from the bananas, with a satisfying crunch from the walnuts, making it the perfect dessert or snack for your Easter celebration.

Vegan Avocado and Chickpea Salad

This refreshing avocado and chickpea salad is a vibrant dish full of creamy avocado, protein-packed chickpeas, and fresh vegetables. Tossed in a zesty lemon dressing, it’s a light yet filling addition to any Easter potluck. The combination of textures and flavors is sure to please a crowd, offering a nutritious and satisfying option for a vegan-friendly spread.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 ripe avocados, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large bowl, combine chickpeas, avocado, cucumber, cherry tomatoes, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh parsley before serving.

This salad is light, refreshing, and packed with healthy fats from avocado and protein from chickpeas. It’s easy to make ahead of time and perfect for a vegan-friendly option at your Easter potluck, offering a balance of creamy, crunchy, and tangy flavors that everyone will enjoy.

Vegan Carrot Cake Energy Bites

These vegan carrot cake energy bites are a healthy, no-bake snack that captures the essence of a traditional carrot cake in a convenient, bite-sized form. They’re packed with nutrients from carrots, oats, and nuts, and they offer the perfect balance of sweetness and spice, making them an excellent treat for an Easter potluck.

Ingredients

• 1 cup rolled oats
• 1 cup shredded carrots
• ½ cup walnuts, chopped
• ¼ cup almond butter
• 3 tbsp maple syrup
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• Pinch of salt
• 1 tsp vanilla extract

Directions

1. In a large bowl, combine rolled oats, shredded carrots, walnuts, cinnamon, ginger, and salt.
2. In a separate bowl, mix almond butter, maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients over the dry ingredients and stir until well combined.
4. Roll the mixture into 12-15 bite-sized balls.
5. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
6. Serve chilled.

These energy bites are a sweet and wholesome treat that’s full of the flavors of carrot cake, but without the added sugar or refined flour. They’re an easy, portable snack that will be loved by both kids and adults, making them a perfect addition to your Easter spread.

Vegan Cucumber and Hummus Sandwiches

These light, refreshing cucumber and hummus sandwiches are simple yet delicious. The creamy hummus, paired with crisp cucumber and fresh herbs, is the ideal bite for an Easter potluck. Perfect for an appetizer or light lunch, these sandwiches are vegan, healthy, and full of flavor.

Ingredients

• 8 slices whole-grain bread (or gluten-free, if preferred)
• 1 cup hummus (store-bought or homemade)
• 1 cucumber, thinly sliced
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Directions

1. Spread a generous layer of hummus on one side of each slice of bread.
2. Layer the cucumber slices evenly on 4 of the bread slices.
3. Sprinkle with fresh dill, salt, and pepper.
4. Top with the remaining bread slices to form sandwiches.
5. Cut into halves or quarters for easy serving.

These cucumber and hummus sandwiches are a light and flavorful choice for your potluck. The creamy hummus contrasts perfectly with the crisp cucumber, and the fresh dill adds a burst of herbal brightness. They’re easy to make, transport, and serve, making them a great option for a vegan-friendly dish.

Note: More recipes​ are coming soon!