Top 7 Plant-Based Easter Recipes
Enjoy a beautiful, springtime Easter meal, compliments of these seven favorite plant-based (vegan) recipes in every category.
Just in time for Easter, I’m sharing my seven favorite spring plant-based (vegan) Easter recipes to set a beautiful plant-powered table for your holiday breakfast, brunch, lunch or dinner. There’s nothing like vibrant plants in the springtime to brighten up your special meals. Whether it’s beverages, salads, appetizers, or entrees, there are so many beautiful plant-based dishes you can serve up to impress. These recipes have been served outdoors in my own garden picnic table, time and time again, so I hope you enjoy them—from my kitchen to yours!
I live in California, so I always like to enjoy an outdoor Easter luncheon to celebrate the spring. When they were young, my children and their friends enjoyed Easter hunts in our garden, with a few sightings of wild bunnies or deer to add to the festivities. Here’s a vintage glimpse of an Easter hunt in the garden from 12 years ago below.
Have a wonderful Easter with your friends and family. And don’t forget to enjoy some of the seasonal, local plant foods available in your region.
Eat and Live the Goodness,
Sharon
Top 7 Plant-Based Easter Recipes
Cucumber Herb Champagne Sparkler
If you’re looking for a light, herbal cocktail—I’ve got your number with this aromatic champagne sparkler. And with less than 100 calories per serving, you’ll feel indulged without the indulgence.
Tofu is the magic ingredient in this quiche dish, which is like a plant-based meal in one. Rich in savory mushrooms and spinach, this pie will be a perfect addition to your brunch menu!
Flower Power Salad with Rose Vinaigrette
Edible flowers—marigolds, nasturtium, pansies, roses, and more—are pure beauty atop a tender green salad. Look for edible flowers in farmers market, supermarkets, and even your own garden (as long as you don’t use chemicals). Tossed with fresh berries, hemp seeds, shredded coconut, chia seeds, and a rose tea infused dressing, this pretty salad is much more than meets the eye—it’s packed with powerful nutrition, too.
Hummus is a staple in my plant-powered kitchen—you will always find it in my refrigerator. And you can use it for so much more than a simple dip or spread. Hummus can be an ingredient in dishes. I turned to a spicy hummus to form the creamy basis of these spring fresh, easy veggie tacos.
These scrumptious vegan muffins are filled with whole grain goodness—even millet, which offers a crisp, fluffy bite. Use fresh berries when they’re in season, or dried berries when they’re not. You can whip them up in minutes!
This 100% plant-based tart is simple and wholesome—the perfect way to celebrate a bounty of fresh apricots. The almonds in the crust and topping add a sweet, crunchy bite.
I love the herbal-minty aroma and flavor of lavender. These soft cookies are lighter in sugar than most recipes, yet they are perfectly delightful as dessert; even refined enough to serve with English tea! I arranged my lavender cookies in antique “flow blue” china I’ve been collecting for years.
For more plant-based Easter recipes, try these:
Radish White Bean Toasts
Green Pea Hummus
Easy Berry Soy Yogurt Parfait
