Fresh, Festive Vegan Recipes for Your 2024 Easter Menu

By Lisa Esile, MS,

Last Updated:

Whether you celebrate Easter as a religious holiday or as a festive, spring-has-sprung weekend with family—or both—it's a great time to try some new plant-based recipes. Here are some yummy menu ideas that'll have even your omnivore friends requesting these Easter dinner recipes!

Air-Fried Arancini in a black ceramic bowl served with a side of marinara sauce

Air-Fried Arancini

Whether you air-fry or bake these vegan arancini, the result is a show-stopping appetizer that’ll be gone before you know it. The tangy filling of pimiento-stuffed green olives and piquant peppers perfectly balances the crispy-on-the-outside, garlic-infused arborio rice coating. Serve with a side of spicy marinara for dipping. You could also pair a few of these savory bites with a luscious green salad and serve as a main meal. A commenter shares, “These were delicious, and nice and crispy in the air fryer.”
Grilled Asparagus and RainbowCarrots with Gremolata on an orange plastic serving tray

Grilled Asparagus and Rainbow Carrots with Gremolata

It’s asparagus season! This quintessential spring side dish pairs the grassy, buttery flavor of in-season asparagus with colorful, sweet baby carrots. Coated with a lemon-infused herb wash and grilled to tender perfection, these spring favorites have never tasted so good. Top with a zesty gremolata made from chopped parsley, pine nuts, lemon zest, and garlic.
Creamy Vegetable Soup with Escarole in a black bowl next to a loaf of bread and a small bowl of salt

Creamy Vegetable Soup with Escarole

Make the most of the crisp spring temperatures and luxuriate in the warmth of a piping-hot bowl of this creamy vegan soup this Easter! A mushroom and veggie broth lends an umami-rich depth of flavor, and blended chickpeas add creaminess to every spoonful. Chewy whole wheat rotini noodles add heft, while wilted escarole leaves (a variety of endive) pair well with the heavier ingredients. A reviewer shares, “I did not have escarole, so I used spinach; I did not have pasta, so I used couscous, and it was delicious!!”
Moroccan Bean Salad in an orange bowl with a metal fork

Moroccan Bean Salad

Dreena Burton strikes gold with this colorful Moroccan salad that's wonderfully easy to adapt. Chickpeas and farro provide a robust base, while roasted squash adds a smooth sweetness to every forkful. Spinach lightens things up, dried apricots add bursts of tangy flavor, and scallions offer the right amount of balancing sharpness. And don't get us started on this dressing! With a nutty tahini base seasoned with ginger, cumin, cinnamon, and paprika, you'll want to dollop this on all your meals! A fan writes, "Really flexible recipe, perfect when you look in the fridge and have all these vegetables you don't know what to do with. The dressing is what makes it quite amazing."
Linguine with Mushroom Pesto topped with arugula on white ceramic plates against a wood tabletop

Linguine with Mushroom Pesto

Packed with flavor, the star of this vegan linguine is the earthy, umami-rich pesto, which features sautéed mushrooms, basil, garlic, and walnuts. Hearty whole wheat noodles soak up the sauce, while a lemony mix of white beans and a handful of peppery arugula round out the flavors. A commenter raves, “Delicious! Made as written, we loved it and will make it often.”

Festive Oil-Free Sourdough Focaccia Bread - An 8x13 focaccia decorated with herbs and vegetables to make a springtime landscape

Festive Sourdough Focaccia

This decorative sourdough looks amazing on the table and is a fun project for the whole family. Chef Darshana shares ideas for ingredients to make the flowers, soil, and grass, but feel free to use what you have on hand and come up with your own masterful creation!
Vegan Blueberry Cobbler in square white bowls against a wooden tabletop

Vegan Blueberry Cobbler

In this delicious, jammy dessert, a rich blueberry filling bubbles beneath an almond biscuit topping. One advantage of using blueberries is they’re sweet enough as they are; just a little applesauce to brighten the flavor is all you need. The almond flour biscuit topping comes together in a flash and uses applesauce for moisture and a touch of sweetness. Feel free to use other berries, such as cherries or blackberries. Serve this crowd-pleasing dessert on its own, or with Aquafaba Whipped Cream or Vanilla Nice Cream.
Springtime Beet Soup in white bowls on a wooden lattice placemat

Springtime Beet Soup

Comforting and vibrant, this delicious spring soup will dazzle the eyes and delight the taste buds. New season beets give sweet flavor and brilliant color, while potato and cauliflower add creamy, earthy flavor to every mouthful. Serve with a swirl of cashew cream for extra creaminess—the contrast in color looks amazing.
Lima bean hummus - green hummus with basil shown with pita chips

Lima Bean Pesto Hummus

Looking for a fresh spin on hummus? Hold the chickpeas and sub in lima beans, which take on a luscious creamy texture when blended. Basil adds sweet, peppery flavor notes and a bud-green color that’s perfect for springtime festivities. Serve this gorgeous dip with crudités, baked pita chips, Festive Sourdough Focaccia, and/or Cheesy Crackers. As one commenter notes, “Better than regular hummus.
Vegan Cheesy Crackers on a brown plate next to a gray cloth napkin

Vegan Cheesy Crackers

These cheesy vegan cracks are a great gluten-free bread option to serve with soup, stew, as a dipper, or on their own. Simple to make, freezable, and healthier and more affordable than store-bought, you’ll have these delicious crackers added to your regular rotation before you know it! Note: To make these gluten-free, be sure to use certified gluten-free oat flour.
a bowl of minestrone with a thick broth, kale leaves, and chopped potatoes and white beans visible in soup

Vegan Minestrone Soup with Potatoes and Kale

Mushrooms, garlic, and onion give this satisfying soup a rich, flavorful base, while fork-tender potato, earthy kale, and starchy white beans add a luscious variety of texture and flavor.
Spinach Tabbouleh Salad with Watermelon Radish on green ceramic plates

Spinach Tabbouleh Salad with Watermelon Radish

This springy spin on tabbouleh uses sliced watermelon radish in place of tomato, adding refreshing crunch, peppery notes, and pops of rosy color. Tahini delivers creaminess to this light, oil-free take on the traditional Middle Eastern side, and beans, spinach, and asparagus add enough texture and heft to make it worthy of the main course.
Roasted Beets and Baby Leeks Platter

Roasted Beet Salad with Baby Leeks

This hearty salad is worthy of special occasions. Use a mix of red and gold beets for a colorful springtime look.
A woman's hand scoop up a spoonful of the Best-Ever Beefless Stew (a Vegan Beef Stew) from a ceramic bowl

Best-Ever Beefless Stew

This melt-in-your-mouth stew will warm up any celebration! Portobello mushrooms deliver rich umami flavor, potatoes add creamy heft, and soup stalwarts such as celery, onion, and carrot round out the flavors to perfection. Notes one commenter: “This was an amazing stew! Hearty, savory and feel-good food!”
vegan carrot cake

Perfect Vegan Carrot Cake

Naturally sweetened with dates, banana, carrot, and raisins, this decadent carrot cake is one of our top-rated cakes. With a luscious, moist crumb and rich flavor from cinnamon, nutmeg, cloves, and vanilla, it's even tastier the next day.  Serve plain or top with Vanilla Bean Frosting. It's also yummy with a scoop of Vanilla Nice Cream. Writes a fan: "This extraordinary recipe is always a hit!"
vanilla bean vegan ice cream recipe

Vanilla Nice Cream With Real Vanilla Bean

With just three ingredients—frozen bananas, vanilla bean, and plant-based milk—this heavenly vanilla nice cream is a cinch to make. Serve on its own or alongside carrot cake, fruit cobbler, or fruit crumble. Notes one reader, “I am amazed at how easy and delicious this is!”


Check out Chocolate Decadence: 10 Vegan Easter Treats for healthy chocolate goodness, including brownies, pies, puddings, and more.

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About the Author

Headshot of Lisa Esile, MS

About the Author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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