Hop into Spring with These Delectable Vegan Easter Brunch and Dessert Recipes

Easter is a time for celebrating spring, renewal, and spending quality time with loved ones. Whether you’re hosting a small gathering or an elaborate feast, the menu is a crucial component of the Easter festivities. In this guide, we’ll share a variety of vegan Easter brunch and dessert recipes that cater to all dietary preferences, ensuring everyone leaves the table feeling satisfied and delighted.

Fluffy Vegan Pancakes

Start the day off right with these vegan pancakes. Not only are they easy to make, but they also provide a blank canvas for a variety of toppings and flavor combinations.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups unsweetened almond milk (or other plant-based milk)
• 1/3 cup unsweetened applesauce
• 2 tablespoons vegetable oil (plus more for cooking)
• 1 teaspoon vanilla extract
• Optional: cinnamon, nutmeg, or other spices

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Create a well in the middle of the dry ingredients and pour in almond milk, applesauce, oil, and vanilla extract.
3. Stir the wet ingredients into the dry until just combined. Avoid overmixing.
4. Heat a non-stick pan over medium heat and grease with a bit of oil. Use a 1/4 cup measure to scoop batter onto the pan.
5. Cook until bubbles appear on the surface and the edges begin to set. Flip and cook for an additional 1-2 minutes.
6. Serve with your favorite toppings, such as fresh fruit, maple syrup, nut butter, or coconut whipped cream.

Tip: Get creative with your pancakes by adding in different flavors. For example, add cinnamon, nutmeg, ginger, or chocolate chips to the batter.

Tofu Scramble with Roasted Veggies

For a savory option, try this tofu scramble recipe, which pairs beautifully with roasted vegetables.

Ingredients

• 1 14-ounce block firm tofu, drained
• 2 tablespoons olive oil
• 1/2 red onion, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Optional: hot sauce, paprika, or turmeric for added flavor

Instructions

1. Heat a large skillet over medium heat. Crumble the tofu into the pan and cook for about 5 minutes, until lightly browned.
2. Remove the tofu from the pan and set aside.
3. In the same pan, heat 1 tablespoon of oil over medium heat. Add onion and cook for 3-4 minutes until softened. Add bell peppers and zucchini and cook for an additional 5 minutes.
4. Add tomatoes and cook for 2-3 minutes, until they begin to soften.
5. Stir in the cooked tofu and parsley. Season with salt, pepper, and any optional seasonings.
6. Serve over fresh greens or with your favorite bread.

Avocado Toast with Radish and Microgreens

This avocado toast recipe is the perfect base for additional toppings. Feel free to get creative with your favorite ingredients.

Ingredients

• 4 slices crusty artisan bread (preferably sourdough)
• 2 ripe avocados
• 1/4 cup finely sliced radishes
• 1/4 cup microgreens
• Salt and pepper, to taste
• Optional: lemon juice, hot sauce, or smoked salt

Instructions

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. Slice 1/2 inch off the ends of 1-2 radishes, then cut the remaining radish into thin slices. Set aside.
3. Halve and pit the avocados. Scoop the flesh into a bowl and mash with a fork or potato masher, leaving some chunks for texture.
4. Season the mashed avocado with salt, pepper, and any optional seasonings.
5. Toast the bread slices in the oven for 5-7 minutes, until lightly golden and crispy.
6. Spread 1/4 of the mashed avocado over each slice of toast.
7. Top each slice with sliced radishes and microgreens.
8. Season with salt and pepper, to taste.
9. Optional: Squeeze a bit of fresh lemon juice or add hot sauce or smoked salt for extra flavor.

Carrot Cake with Cashew Cream Cheese Frosting

Indulge in this vegan carrot cake with a tangy cashew frosting that is sure to impress and satisfy your sweet tooth.

Ingredients

Carrot Cake

• 1 1/2 cups sugar
• 1 1/2 cups vegetable oil (such as sunflower oil)
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 4 cups grated carrots
• 1 1/2 cups raisins
• 1 1/2 cups chopped walnuts
• 4 large eggs, lightly beaten (or 1 cup unsweetened applesauce for an applesauce version)

Cashew Cream Cheese Frosting

• 1 1/2 cups raw cashews, soaked in water for at least 4 hours
• 1/3 cup unsweetened almond milk
• 1/4 cup lemon juice
• 1/4 cup vegan butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Carrot Cake

1. Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together sugar, oil, flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. Stir in grated carrots, raisins, and walnuts.
4. Add the beaten eggs to the carrot cake batter and stir until well combined.
5. Divide the batter evenly between the prepared pans.
6. Bake for 45-55 minutes, until a toothpick inserted into the center of each cake comes out clean.
7. Let the cakes cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack.

Cashew Cream Cheese Frosting

1. Drain the soaked cashews and place them in a food processor.
2. Add almond milk, lemon juice, and vegan butter. Process until smooth and creamy.
3. Add powdered sugar and vanilla extract. Process until well combined and frosting reaches your desired consistency.

Frost the cooled carrot cake between the layers and on top. Decorate the cake with walnuts and carrot curls, if desired.

Lemon Bars with a Shortbread Crust

These vegan lemon bars feature a buttery shortbread crust and a tangy lemon filling that is sure to delight.

Ingredients

Shortbread Crust

• 1/2 cup vegan butter, melted
• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/4 teaspoon salt

Lemon Filling

• 1 cup sugar
• 1/3 cup cornstarch
• 1/8 teaspoon salt
• 1 1/2 cups water
• 3 lemons, zest and juice
• 3 tablespoons vegan butter
• 4 large eggs, lightly beaten (or 1/2 cup unsweetened soy milk for a soy milk version)

Instructions

Shortbread Crust

1. Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan.
2. In a medium bowl, stir together melted butter, flour, powdered sugar, and salt until combined.
3. Press the shortbread mixture evenly into the bottom of the prepared pan.
4. Bake for 15-20 minutes, until lightly golden brown.

Lemon Filling

1. In a medium saucepan, whisk together sugar, cornstarch, salt, water, lemon zest, and lemon juice until smooth.
2. Bring to a boil over medium heat, whisking frequently. Reduce heat to medium-low and cook, whisking constantly, for 1 minute.
3. Remove the saucepan from heat and whisk in vegan butter until melted.
4. Whisk in eggs (or soy milk). Return the saucepan to medium heat and cook, whisking constantly, for 2-3 minutes, until the mixture thickens and coats the back of a spoon.
5. Pour the lemon filling over the shortbread crust and let cool to room temperature.

Chocolate Mousse Tarts with Raspberry Coulis

For a more elegant dessert option, try these vegan chocolate mousse tarts with homemade raspberry coulis.

Ingredients

Chocolate Mousse

• 1/2 cup vegan chocolate chips
• 1 15-ounce can full-fat coconut milk
• 1 teaspoon vanilla extract

Raspberry Coulis

• 1 12-ounce bag frozen raspberries
• 1/4 cup sugar (optional)

Tart Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsweetened shredded coconut
• 1/4 cup vegan butter, melted

Instructions

Chocolate Mousse

1. Chop the chocolate into small pieces and place it in a medium heatproof bowl.
2. Heat the coconut milk in a small saucepan over medium heat until it just begins to steam. Pour the hot coconut milk over the chocolate and let sit for 1-2 minutes.
3. Whisk the chocolate and coconut milk together until smooth.
4. Stir in vanilla extract.
5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, until the chocolate mousse has thickened and cooled.

Raspberry Coulis

1. In a medium saucepan, cook the raspberries over medium heat, stirring occasionally, until they break down and release their juices, about 10 minutes.
2. Strain the raspberry puree through a fine-mesh strainer into a bowl. Press on the solids to extract as much juice as possible. Discard the solids.
3. Taste the raspberry coulis. If desired, stir in sugar until it dissolves.

Tart Crust

1. Place the graham cracker crumbs in a medium bowl. Stir in coconut.
2. Drizzle melted butter over the crumbs and stir until evenly coated.
3. Divide the crumb mixture among four 4-inch tart pans (or use one 9-inch tart pan). Press the crumbs evenly onto the bottoms and up the sides of the pan(s).

Bake the tart crust(s) at 350°F (177°C) for 6-8 minutes, until lightly toasted.

Let the tart crust(s) cool to room temperature.

To serve, spoon a dollop of chocolate mousse into the center of each cooled tart crust. Use a small offset spatula or the back of a spoon to gently spread the mousse to the edges of the crust, creating a smooth, even layer.

Drizzle each tart with raspberry coulis.

Vegan Charcuterie Board Ideas

For a visually impressive and delicious Easter centerpiece, create a vegan charcuterie board. Here are some plant-based meat and cheese options to consider:

• Field Roast Chao Creamery: Soy-free Chao Slices (Cheddar, Original, Tomato Cayenne, or Creamy Original)
• Miyoko’s Creamery: Cream Cheese Wheel, Aged Gouda, Smokehouse Almond Cheddar, or Farmhouse Wheel
• Good Planet: Plant-based Salami, Pepperoni, Ham, and Chorizo
• Tofurky: Deli Slices (Ham, Swiss, and Turkey), Roast Beast, and Italian Sausage
• Vegan Goat Cheese: Garlic & Herbs, Plain, or Cranberry Beet (by Belle Cheese or Herbs de Provence by Go Veggie)
• Vegan Pate: Mushroom, Liver, or Spinach (by Tofurky, Earth Balance, or Field Roast)

Arrange the vegan meats and cheeses on a large wooden cutting board or a decorative platter. Add a selection of crackers, flatbreads, and/or sliced baguette. Fill in the gaps with colorful fruits and vegetables, olives, marinated artichoke hearts, cornichons, and a variety of nuts.

Festive Vegan Centerpiece Suggestions

Brighten up your Easter table with these festive vegan centerpiece ideas.

• Edible Flower Arrangements: Arrange an assortment of edible flowers, such as pansies, violets, tulips, and cherry blossoms, in a tall vase or mason jars.
• Springtime-Inspired Table Decor: Add a touch of whimsy with bunny-shaped salt and pepper shakers, pastel colored plates, and personalized place cards.

Whatever you choose, make sure the centerpiece is visually appealing and complements the rest of your vegan Easter menu.

Hosting a Memorable Vegan Easter Celebration

With these delicious vegan Easter brunch and dessert recipes, you’re sure to create a memorable and enjoyable feast for all to enjoy. Here are some additional tips to ensure your vegan Easter celebration runs smoothly:

• Plan Ahead: Review the recipes and ingredients to plan out your grocery list and timeline for preparing the dishes.
• Accommodate Dietary Needs: If you have guests with gluten-free or soy-free dietary needs, consider modifying the recipes accordingly or offering separate options that everyone can enjoy.
• Create a Warm and Inclusive Atmosphere: Set the tone for a welcoming and inclusive gathering by greeting your guests with a friendly smile and a warm hug (if appropriate). Encourage conversation and connection around the table.

With these tips, you’re on your way to hosting a vegan Easter celebration that will be remembered for years to come.