Vegetarian Easter Recipes

Linda Johnson Larsen
Easter place setting

If you are a vegetarian, devising a menu for holidays like Easter can seem daunting. However, there are wonderful, celebratory, delicious vegetarian and vegan recipes that will help you stick to your lifestyle.

Lemon Risotto

Risotto is a delicious recipe made by cooking short grain rice in broth until it releases its starch and the dish becomes very creamy. You can flavor it any way you'd like, but lemon is the perfect spring flavor.

Ingredients

  • 2 tablespoons olive oil
  • 3 shallots, peeled and finely chopped
  • 2 cloves garlic, peeled and minced
  • 2 cups arborio rice or other type of short grain white rice
  • 1/3 cup dry white wine, if desired
  • 6 cups vegetable broth
  • 2 tablespoons lemon juice
  • 1 teaspoon grated lemon zest
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1-1/2 cups frozen baby peas, thawed and drained

Instructions

  1. Heat the olive oil in a large skillet over medium heat for a few minutes.
  2. Add the minced shallots and garlic; cook and stir for 2 minutes.
  3. Add the rice; cook and stir until the rice is coated with the oil mixture.
  4. Add the white wine, if using, and stir until the wine is absorbed.
  5. Now you will start adding the vegetable broth, 1/2 cup at a time. Keep stirring the rice mixture as the rice absorbs the liquid. This whole process should take about 20 to 25 minutes.
  6. When the rice is tender and much of the liquid is absorbed, but the mixture is creamy, add the lemon juice, zest, salt, and pepper.
  7. Stir in the peas until they are heated, then serve.

Serves 6

Scalloped Potatoes

Scalloped Potatoes

Scalloped potatoes are a must at every holiday meal. This creamy dish is well flavored with lots of garlic and herbs.

Ingredients

  • 3 pounds Yukon Gold potatoes, peeled and sliced 1/8" thick
  • 5 cloves garlic, peeled and minced
  • 1 teaspoon dried marjoram leaves
  • 1 teaspoon dried thyme leaves
  • 2 cups vegetable stock
  • 1 cup whole milk or almond milk
  • 3 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Preheat the oven to 400°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray.
  2. Layer the sliced potatoes, garlic, marjoram, and thyme into the dish.
  3. In a small saucepan, combine the stock, milk, cornstarch, salt, and pepper and bring to a simmer over medium heat, stirring with a wire whisk, until the mixture thickens slightly.
  4. Slowly pour the stock mixture into the pan with the potatoes. Cover the pan with foil.
  5. Bake the potatoes for 30 minutes, then carefully remove the foil. Bake for another 30 to 40 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.

Serves 8

Frozen Raspberry Lemon Salad

Frozen Raspberry Lemon Salad

A frozen salad is a nice choice for a holiday dinner. This beautiful recipe has a wonderful light yellow color studded with bright pink raspberries.

Ingredients

  • 2 (8 ounce) containers vegan cream cheese, softened
  • 1 (8 ounce) container dairy free lemon yogurt
  • 1/3 cup fresh lemon juice
  • 1 teaspoon grated fresh lemon zest
  • 1 (20 ounce) can crushed pineapple, drained
  • 2 cups frozen raspberries

Instructions

  1. In a large bowl, combine the cream cheese and yogurt and beat well with an electric mixture until smooth.
  2. Add the lemon juice and lemon zest and stir again.
  3. Add the drained pineapple and stir to combine.
  4. Carefully fold in the raspberries.
  5. Rinse an 8" square glass pan with cold water; do not dry. This water will help you remove the frozen salad from the pan later.
  6. Pour the salad mixture into the pan. Cover and freeze for 4 to 6 hours until frozen.
  7. To serve, let the salad stand at room temperature for 10 to 15 minutes, then slice into squares.

Serves 8

Apple Strata

Apple Strata

A strata is a combination of bread and other ingredients baked in a custard. If you eat eggs, you can use real eggs in this recipe. If not, choose a vegan substitute. Either will work well. Serve this dish with some fresh berries and some vegan bacon on the side.

Ingredients

  • 3 Granny Smith apples, peeled and cubed
  • 2 tablespoons butter or safflower oil
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 12 large croissants, cut into cubes
  • 6 eggs or 1-1/2 cups vegan egg replacer
  • 1 cup light cream or almond milk
  • 1/4 cup granulated sugar
  • pinch salt

Instructions

  1. Preheat the oven to 350°F. Spray a 9" x 13" glass baking dish with nonstick cooking spray and set aside.
  2. In a large saucepan, combine the apples, butter or oil, and brown sugar. Cook and stir over medium low heat until the apples start to soften.
  3. Remove the pan from the heat and stir in the cinnamon.
  4. Layer the croissant cubes and apples in the prepared pan.
  5. In a large bowl, combine the eggs or egg replacer, the cream or almond milk, the granulated sugar, and salt and mix well.
  6. Pour the egg mixture slowly over the croissants.
  7. Bake for 40 to 50 minutes or until the strata is puffed and golden brown. Cut into squares to serve.

Serves 8

Baked Tomato Frittata

Baked Tomato Frittata

A frittata is like an omelet, but it's easier to make and much sturdier, so it's perfect for entertaining. This recipe uses roasted tomatoes and sun-dried tomatoes for lots of flavor.

Ingredients

  • 1 cup cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/3 cup chopped sun-dried tomatoes (not packed in oil)
  • 9 eggs
  • 1/2 cup light cream or coconut milk
  • 1 cup shredded Swiss cheese or dairy-free cheese

Instructions

  1. Preheat the oven to 400°F. Spray a 9" square glass baking dish with nonstick cooking spray.
  2. Combine the cherry tomatoes and olive oil in the pan and toss. Sprinkle with the salt.
  3. Roast the tomatoes for 15 to 20 minutes or until they are soft and much of the liquid has evaporated. Remove the pan from the oven, place it on a wire rack, and stir in the sun-dried tomatoes.
  4. In a large bowl, combine the eggs with the cream or coconut milk and beat with a wire whisk until smooth.
  5. Pour the egg mixture into the glass pan over the tomatoes. Sprinkle with the cheese.
  6. Bake for 25 to 30 minutes or until the frittata is puffed and light golden brown. Cut into squares to serve.

Serves 4

More Vegetarian Recipes for Easter

LoveToKnow offers an array of delicious vegetarian and vegan recipes that are perfect for Easter.

  • Vegan Spinach Quiche: This tasty recipe is perfect for Easter brunch or dinner. It uses tofu as an egg substitute.
  • Vegan Eggs Benedict: Eggs Benedict is a classic Easter recipe. This version is made with tofu, nutritional yeast, and turmeric for color. It looks like the real thing, and is delicious too.
  • Vegetable Biryani: This gorgeous and classic Indian dish is made with two kinds of potatoes, lots of vegetables, and spices like cinnamon and saffron.
  • Eggless Sugar Cookies: Sugar cookies are a great choice for Easter celebrations. This recipe does not use eggs. Decorate with tinted frosting and candies.
  • Vegan Cinnamon Rolls: Finally, cinnamon rolls have a place at every Easter breakfast or brunch. These sweet and fragrant rolls are made with coconut oil and soy milk.

Create Your Menu

Mix and match these recipes to create a tasty Easter menu that everyone will love. Add a green salad or a fruit salad made with spring produce. Set your table with pretty dishes and be sure to add flowers for a centerpiece. Then enjoy your meal with family and friends.

Vegetarian Easter Recipes