Vegan Easter Recipes

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

Staff Picks

Watermelon Gin Fizz

Rating: 5 stars
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

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

Chilled Strawberry-Rhubarb Soup

Rating: 3.8 stars
5
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-summer supper.
By EatingWell Test Kitchen

Crispy Peanut Butter Balls

Rating: 4.75 stars
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: 5 stars
2
This quick crumble topping is convenient to have on hand.
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

Vegan Carrot Cake with Coconut Cream Frosting

Rating: 5 stars
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

Strawberry-Rhubarb Strudel

Rating: 5 stars
1
Spring's best combo--strawberries and rhubarb--fill this simple strudel for two.
By EatingWell Test Kitchen

Watermelon Agua Fresca

Rating: 5 stars
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

Artichokes with Lemon & Dill

Rating: 3.5 stars
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

Potato, Asparagus & Mushroom Hash

Rating: 4.63 stars
3
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast for an easy vegan breakfast or with an egg on top for a vegetarian take.
By Jan Ellen Spiegel

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.
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Inspiration and Ideas

15 Vegan Desserts for Your Easter Celebration

15 Vegan Desserts for Your Easter Celebration
Dairy-Free Banana Rice Pudding

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.
Ruby-Red Grapefruit Cocktail

Ruby-Red Grapefruit Cocktail
Broiled Mango

Broiled Mango
Rating: Unrated
1
Coconut Peanut Butter Balls

Coconut Peanut Butter Balls
Rating: Unrated
3
Simple Green Salad with Citronette

Simple Green Salad with Citronette

Frosted Grapes

Rating: 5 stars
1

The perfect summertime dessert, these frozen grapes are healthy mini-popsicles. Try freezing other fresh fruit, like raspberries, peach wedges or cubes of watermelon.

All Vegan Easter Recipes

Oatmeal Peanut Butter Balls

Rating: 5 stars
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.
By Devon O'Brien

Lemon-Dill Green Beans

Rating: 4.71 stars
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

Wilted Spinach with Garlic

Rating: 5 stars
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

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

Rating: 4.64 stars
6
Use whatever fresh or frozen fruit you have on hand to make this old-fashioned crumble. Typical crumble topping has as much as a half cup of butter--ours has just a bit of canola oil and, for richness, chopped almonds, which are full of healthy monounsaturated fats.
By EatingWell Test Kitchen

Strawberries Dipped in Chocolate

Rating: 5 stars
1
This healthy dessert recipe is a quick and healthy way to satisfy your chocolate craving.
By EatingWell Test Kitchen

Marinated Olives with Lemon, Thyme & Rosemary

Rating: 5 stars
1
Marinating olives in aromatic herbs and a touch of lemon zest is an ideal way to enhance their flavor. Throughout the Mediterranean, bowls of them are routinely set out as appetizers or as a simple lunch with bread and perhaps some cheese or fruit. While a selection of olives of varying sizes, colors and cures is the most interesting, you can also simply use the one or two kinds most readily available.
By EatingWell Test Kitchen

Cinnamon Oranges

Rating: 4.33 stars
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

Seven-Layer Fruit Salad

Rating: 5 stars
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

Garlicky Green Beans

Rating: 4.5 stars
6
We cook then cool the beans in advance so they can be heated up and seasoned moments before the meal. If you don't like tarragon, substitute dill or leave it out completely.
By EatingWell Test Kitchen

Strawberry Sorbet

Rating: 4.67 stars
2
Pure vanilla extract makes this strawberry sorbet recipe special. You can use freshly picked or frozen strawberries for this perfect cooling dessert.
By EatingWell Test Kitchen

Roasted Asparagus with Pine Nuts

Rating: 4.83 stars
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

Raspberry Spritzer

A refreshing and low calorie alternative to sugar-laden sodas.
By EatingWell Test Kitchen

Green Salad with Tropical Fruit

In this healthy side salad recipe, hearts of palm bring balance to the flavors of this pleasantly sweet tropical fruit salad with pineapple, grapefruit and bananas. Serve alongside grilled chicken or coconut-crusted fish.
By Kathy Gunst

Vegan Cheesecake

This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.
By Breana Killeen

Papaya-Lime Sorbet

Rating: 3.67 stars
1
In Mexico, papayas are served with a wedge of lime and a pinch of salt. This sorbet honors the sweet-tart combination and transforms it into an elegant dessert. It's like a tropical vacation in your mouth.
By Stacy Fraser

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

Coconut Whipped Cream

Rating: 4 stars
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

Dandelion Greens with Toasted Garlic & Almonds

Rating: 4 stars
1
This salad recipe works for just about any green, but we especially love it with the light bite of assertive greens like dandelion or escarole. If you want to make it with mellower greens like chard or spinach, skip the blanching (Step 1), which is included to tame the bitter flavor.
By Eataly and Lidia Bastianich

Roasted Vegetable Antipasto

Rating: 4.67 stars
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

Sparkling Cran Razzy

Enjoy your fruit juice but keep calories in check by mixing it with seltzer. Make a pretty garnish by freezing big, plump fresh raspberries (already-frozen ones don't look as nice.)
By EatingWell Test Kitchen

Old-Fashioned Fruit Crumble For Two

Rating: 4 stars
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

Ginger Sorbet

This simple ice has a vivid, lively flavor and makes a spirited palate cleanser between courses as well as an invigorating dessert. Use more or less ginger to vary the effect. Strain for smoother texture, less fire. It's also delicious with fresh blueberries on the side.
By Ann Lovejoy

Vegan Meringue Cookies

Rating: 5 stars
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
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