Our selection of gorgeous vegan recipes is the perfect way to celebrate this Easter Sunday.
Whether you’re following a vegan diet, trying to reduce your meat and dairy intake, or cooking for plant-based pals, we’ve got plenty of inspiration. We’re bigging up seasonal ingredients, putting veg front and centre, and offering plenty of easy swaps, so you can enjoy a vegan Easter without any compromise on flavour. What’s more, we’ve highlighted which dishes you can easily prep ahead of time, so you can enjoy fuss-free entertaining.
EASTER NIBBLES
Upgrade the iconic combo of crisps and dip to this little number – it looks quite posh, but is actually really simple to put together. It works well as a starter, or as part of a mezze platter with houmous and crudités.
Kick off your Easter feast with this vegan take on a British classic – these mushroom rolls are the perfect start to any party. Pair with a glass of something cold and delicious.
THE MAIN EVENT
This next-level vegan main from Jamie’s new book 5 Ingredients Mediterranean is a pleasure to make and eat. With a cheat’s romesco sauce, gnarly cauli and toasted almonds, it’s sure to impress.
Made with lentils, sweet potato and chickpeas, this easy vegan version of a classic shepherd’s pie is a thing of joy. Serve with seasonal greens and a hunk of crusty bread.
Make Easter entertaining a breeze with this gluten-free nut roast, topped with a creamy spinach sauce and crispy sweet potato. Cook this the day before your feast, simply reheating through when you’re ready to eat.
Go all out with this stunning pastry centrepiece. Inspired by the Moroccan sweet dish m’hanncha (snake), this savoury take is a wonderful parcel of smashed veg and grains, surrounded by crispy, golden pastry. This might be a labour of love, but it’s totally worth it!
SHOWSTOPPING SIDES
Big up budget-friendly root veg in this simple Easter side dish. By using an air fryer, you’ll end up with super-crispy veg in no time at all. We’ve spiked ours with fresh rosemary, but thyme, sage or marjoram would all be delicious.
Mix up your Easter roast with this 3-ingredient potato side dish that’s perfect for springtime. Crispy, golden and flavoured with lots of lovely lemon, your guests will be fighting over these!
Tossed in a blackberry and fennel dressing, these seasonal greens make a cracking Easter side dish. Frozen blackberries work great here – just make sure they’re fully defrosted before making your dressing.
Make the most of spring produce in this super-easy potato side dish. If you can’t get hold of wild garlic, chives would also work, or swap in a clove of garlic.
SWEET TREATS
Studded with jewels of homemade honey, glacé cherries and dried fruit, this chocolate parfait makes a cracking vegan Easter pud. And it’s not only vegan, it’s also gluten-free, so everyone can enjoy a piece!
As vegan Easter recipes go, this is off-the-chart good. If you’re in the UK, you can make the most of seasonal forced rhubarb in this dessert – its tangy flavour pairs brilliantly with the cardamon-spiked dark chocolate filling.
Get the whole gang involved with this gorgeous chocolate cake – it’s not only vegan, it’s gluten-free, too! If raspberries aren’t in season where you are, decorate with your favourite seasonal fruit.
Typically found in Greek Orthodox homes during Lent, Georgina Hayden’s take on halva is a thing of beauty. Make this the day before your Easter celebration and leave to set in the fridge before slicing to serve. So easy!
Silky smooth, decadent and completely vegan, these chocolate pots make a lovely get-ahead pud – make them the day before and pop in the fridge until needed. Plus, these are a great vehicle for using up leftover vegan Easter eggs, if you’ve got any.
For more vegan inspiration, take a look at our essential vegan pantry staples, and this super-simple recipe for No-bake vegan chocolate fudge bars.