Vegan Easter Recipes

Find healthy, delicious vegan Easter recipes, from the food and nutrition experts at EatingWell.

Staff Picks

Crispy Peanut Butter Balls

Rating: Unrated
3
All you need are four simple ingredients to make healthier crispy peanut butter balls that kids and grownups will love. Make this easy recipe for a bite-size treat, on-the-go snack or easy homemade gift. You can swap the peanut butter for almond butter or even sunflower seed butter if you need a nut-free snack for school.
By Devon O'Brien

Crumble Topping

Rating: Unrated
2
This quick crumble topping is convenient to have on hand.
By EatingWell Test Kitchen

Vegan Carrot Cake with Coconut Cream Frosting

Rating: Unrated
1
Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.
By Carolyn Casner

"Chocomole" Pudding

Rating: Unrated
3
Creamy avocados make this dairy-free and vegan chocolate dessert recipe super-rich. Serve as a not-so-sweet dessert or with strawberries for dipping.
By Jason Mraz

Watermelon Gin Fizz

Rating: Unrated
1
This pretty pink cocktail would be perfect for a bridal shower luncheon. Any leftover pureed juice is refreshing on its own.
By EatingWell Test Kitchen

Strawberries Dipped in Chocolate

Rating: Unrated
1
This healthy dessert recipe is a quick and healthy way to satisfy your chocolate craving.
By EatingWell Test Kitchen

Dairy-Free Banana Rice Pudding

Rating: Unrated
2
This rice pudding is dairy-free, but the bananas and rice milk make it so creamy and rich-tasting, no one will know the difference.
By EatingWell Test Kitchen

Bunny Fruit Salad

Rating: Unrated
3
This naturally sweet festive treat is equally fun for kids and adults, with none of the sugary guilt. Arrange this simple fruit salad recipe in the shape of a bunny for Easter or any spring occasion.
By EatingWell Test Kitchen

Cinnamon Oranges

Rating: Unrated
6
This simple dessert works any time of the year, but its flavors will be the best and brightest in the winter when oranges are at their peak.
By EatingWell Test Kitchen

Lemon Lovers' Asparagus

Rating: Unrated
4
Roast whole slices of lemon along with the asparagus for a beautiful look and sparkling, bright taste. Great with seafood, especially salmon or scallops.
By EatingWell Test Kitchen

Ruby-Red Grapefruit Cocktail

This gorgeous sparkling grapefruit cocktail recipe combines gin, Campari, fresh grapefruit juice and seltzer. The touch of Campari enhances its beautiful red color, but if you prefer a less bitter drink, omit it.
By EatingWell Test Kitchen

Broiled Mango

Rating: Unrated
1
Broiling fruit brings out its inherent sweetness. A squeeze of tart lime juice balances it out. Try this technique with pineapple as well.
By EatingWell Test Kitchen

Inspiration and Ideas

15 Vegan Desserts for Your Easter Celebration

15 Vegan Desserts for Your Easter Celebration

Blood Orange-Pomegranate Mimosas

Blood Orange-Pomegranate Mimosas

Rating: Unrated
1
This twist on the mimosa is made with blood orange juice and pomegranate juice. It's a special way to start any weekend or toast the holiday season.
Coconut Peanut Butter Balls

Coconut Peanut Butter Balls

Rating: Unrated
3
Potato, Asparagus & Mushroom Hash

Potato, Asparagus & Mushroom Hash

Rating: Unrated
3
Asparagus and Wild Mushrooms

Asparagus and Wild Mushrooms

Roasted Cabbage with Chive-Mustard Vinaigrette

Roasted Cabbage with Chive-Mustard Vinaigrette

Rating: Unrated
5

Oatmeal Peanut Butter Balls

Rating: Unrated
2

All you need are four simple ingredients to make oatmeal-packed healthier peanut butter balls that kids and grownups will love. Make this easy recipe for a bite-size treat, on-the-go snack or easy homemade gift. You can swap the peanut butter for almond butter or even sunflower seed butter if you need a nut-free snack for school.

All Vegan Easter Recipes

Cherry Sorbet

Try this cherry sorbet recipe with a dollop of lightly sweetened whipped cream or some more chopped cherries on top.
By Carolyn Malcoun

Coconut Whipped Cream

Rating: Unrated
1
Coconut whipped cream, also known as vegan whipped cream, is the perfect topping for any dairy-free or vegan dessert. It's light, creamy and entirely plant-based. Like regular whipped cream, you can also add flavoring--citrus zest, espresso powder or a different extract--to this basic recipe to customize the flavor. Refrigerating the can of coconut milk or cream overnight allows the fat/cream to separate from the liquid and solidify.
By EatingWell Test Kitchen

Wilted Spinach with Garlic

Rating: Unrated
1
To make this easy wilted spinach recipe, simply give spinach a quick toss in hot, garlicky oil for the perfect quick and easy side dish for salmon, chicken or just about any main course. This versatile dish is ready in just 10 minutes so it's a cinch for weeknight dinners.
By EatingWell Test Kitchen

Roasted Pears

Roasted pears are a simple dessert on their own, or top with lightly sweetened mascarpone for a more decadent treat.
By EatingWell Test Kitchen

Mango & Kiwi with Fresh Lime Zest

Kiwi and mango get a burst of citrus flavor in this easy fruit salad recipe.
By Sara Haas, R.D.N., L.D.N.

Vegan Meringue Cookies

Rating: Unrated
1
Magical aquafaba--the liquid from canned chickpeas that often gets poured down the drain--mimics egg whites in these airy vegan meringue cookies. The other magical thing? These cookies require just three ingredients! Save the chickpeas themselves for hummus, stew or any one of our other recipes that call for canned chickpeas.
By Breana Killeen

Citrus Fruit Cups

This colorful fruit salad features 3 citrus fruits combined with strawberries, blueberries, and kiwi for a fresh, sweet treat without added sugar.
By Diabetic Living Magazine

Lemon-Dill Green Beans

Rating: Unrated
4
This lemon and dill vinaigrette is a natural complement to green beans. It's also great tossed with steamed asparagus or drizzled over sliced fresh tomatoes. To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.
By EatingWell Test Kitchen

Mimosa Fruit Salad

A splash of prosecco and a little orange juice transform a fresh fruit salad into the perfect brunch dish. To make ahead, prepare the fruit as directed, but don't combine with the mimosa dressing until just before serving so the bubbly maintains its fizz.
By Carolyn Casner

Old-Fashioned Fruit Crumble For Two

Rating: Unrated
2
A fruit crumble is a sure way to satisfy the sweet tooth and add another serving of fruit to your diet. We've used blueberries here, but any fresh or frozen fruit can stand in to meet your family's taste preference. Leave small berries whole, but peel, pit and chop larger fruits, such as peaches or plums.
By EatingWell Test Kitchen

Blueberry Ginger Bellini

Rating: Unrated
1
Muddling is is a traditional bartending technique where herbs and/or fruit are crushed, releasing their full flavor into a cocktail. Here we muddle blueberries and ginger with sugar and lemon to add another dimension to our take on a bellini.
By EatingWell Test Kitchen

Artichokes with Lemon & Dill

Rating: Unrated
2
These simply prepared artichokes can be served at room temperature or chilled. Serve as a first course or as a side dish with grilled chicken or fish.
By EatingWell Test Kitchen

Pomegranate Champagne Punch

Rating: Unrated
2
For a nonalcoholic version, combine 2 1/2 cups seltzer and 2 cups pomegranate juice.
By EatingWell Test Kitchen

Seven-Layer Fruit Salad

Rating: Unrated
1
Layering colorful chopped fruits in a straight-sided trifle bowl gives a refreshing fruit salad a stunning presentation. It's a company-worthy brunch recipe and would also be a star at any potluck picnic.
By Carolyn Casner

Spiced Orange Compote

These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through.
By Peggy Knickerbocker

Princess Tea Cakes

Rating: Unrated
3
Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are “a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.” Gina's middle name, Sarah, means “princess,” in Hebrew; hence the name of these confections. Klein's mom “swore these cookies couldn't be made without butter,” she says, “until she tasted them.” Klein continues: “Gina was a traditionalist, too, but I think I might have been able to fool her with these.”
By Bridget Klein

Cherry-Mint Spritzer

Celebrate the first cherries of the season with this mint-infused mocktail. Black cherry-flavored seltzer gives the drink the most cherry flavor, but plain seltzer also works well.
By EatingWell Test Kitchen

Watermelon Agua Fresca

Rating: Unrated
4
This refreshing drink is served by roadside vendors all over Mexico. Not too much fruit, not too much sugar, just a beautiful way to quench your thirst on a summer day.
By Susan Herr

Roasted Asparagus with Pine Nuts

Rating: Unrated
1
Roasting is one of the easiest and tastiest ways to cook asparagus. Here we give it an extra flourish with a quick sauce of reduced balsamic vinegar and a sprinkling of toasted pine nuts.
By Marcy Goldman

Roasted Vegetable Antipasto

Rating: Unrated
3
A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.
By EatingWell Test Kitchen

Lime-Mango Sorbet

It couldn't be any easier to make sorbet. Just combine fruit, sugar and juice and escape to the tropics with this mango sorbet recipe flavored with lime. For a fun presentation, sprinkle with toasted coconut before serving.
By EatingWell Test Kitchen

Dried Fruit Compote with Green Tea & Lemon

Rating: Unrated
6
When the selection of fruit in the winter is lacking, poaching shelf-stable dried fruit in lemon-infused green tea creates a luscious fruit compote. Serve topped with low-fat plain yogurt and chopped pistachios for breakfast or dessert.
By Patsy Jamieson

Simple Green Salad with Citronette

Frisée and radicchio are both assertive, slightly bitter greens that add color and texture to any salad. Match them with mellower-flavored greens, such as red leaf lettuce, baby spinach or even Boston lettuce.
By Eataly and Lidia Bastianich

Salt-&-Vinegar Roasted Radishes

Colorful roasted radishes make a unique and healthy vegetable side recipe. If your radishes come without greens, use 5 cups baby kale in Step 3 instead. Halve or quarter large radishes before roasting so they'll cook as fast as small radishes.
By Carolyn Malcoun
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