It’s Easter Time: The Best Vegan Easter Recipes For A Cruelty Free Celebration

It’s Easter time and whether you celebrate Easter or not, it is always a good excuse to prepare a special meal and get together with the whole family. So, here comes the dilemma: what do vegans eat for Easter? A lot! That’s the answer and in honour of all the vegans out there I would like to share with you some of the best vegan Easter recipes around so that you might find some inspiration for your next meal. I hope you will enjoy it and don’t worry if you are not celebrating Easter these recipes are definitely great for any occasion.

Being Italian, family reunions have always been very important, I remember being little and my aunt Zia Celina, (loved her so much) she was what we would call a feeder.  You could not go to see her if you were not ready to eat.  She would push you to try some of her homemade dishes, and when we are talking dishes, I am not saying one, I mean more like 10!

So today, in her honour and thinking of all the lovely times I spent growing up being literally fed by her I would like to share with you some of her favourite dishes which have been adapted to vegan cuisine.

Vegan Easter Menu

Whether you are vegan or not, proposing a vegan menu for Easter could be something unique and I invite you to try to incorporate some of these dishes to your next family meal.

Even if, when we think of Easter, we often associate the holiday with eggs and lambs, why not prepare something vegan, to honour the animals like lambs and chickens by letting them live instead of eating them for dinner?

It is definitely possible to create delicious and nutritious dishes that everyone in the family will appreciate!

Nobody will miss the eggs in your pasta and even less the lamb!


Chickpea millefeuille with broccoli and avocado cream by Nota Dolce

Ingredients (for 4 people)

To create the “millefeuille”

  • 250g of chickpea flour
  • 50 g of rice flour
  • 60 g of margarine
  • 100 ml of water

For the filling

  • 1  lemon juice
  • 2 very ripe avocado
  • 200 g of broccoli florets
  • 2 tablespoon of extra virgin olive oil
  • 4 teaspoons of chopped parsley
  • 1 garlic clove
  • chilli powder
  • salt
  • oil


  • Prepare the dough for the disks: in a bowl sift the flour and add the other ingredients. Knead, form a ball, wrap it in plastic wrap and let it rest.
  • Wash and rinse the broccoli well and drain them. Cut them in little pieces, (we are using only the floret part of the broccoli, not the stem).
  • Heat up a pan with a tablespoon of oil and pour the crushed garlic into a pan and cook it. Put the broccoli in and cook them being careful not to overcook them. Season with chilli powder, salt and 1 teaspoon of chopped parsley. Turn off and let them cool.
  • In a bowl, cream the avocado with lemon juice, chopped parsley and salt.
  • Roll out the dough very thin and with a 10 cm diameter pastry cutter create little flat disks
  • Heat the oil in a pan and when it is at temperature, fry the disks without letting them darken too much.
  • Before serving, arrange the dish by placing a little cream of avocado to fix the first disk, then spread a little cream and distribute the broccoli. Cover with a new disc and repeat the operation. Finally, close with a third disk and serve immediately

Main Course

Vegan  homemade ravioli with  mushrooms

I guess here I mixed a bit of my Italian origins with my love for Asia and with a touch of vegan you get a wonderful main course everyone will love.

Ingredients: (Serving 4 people)

For the ravioli

  • 400 gr durum wheat semolina flour (also wholemeal)
  • 200 ml of water
  • half a teaspoon of salt
  • 4 tablespoons of extra virgin olive oil
  • half a teaspoon of turmeric

For the stuffing:

  • 600 gr of frozen mushrooms
  • 1 garlic clove
  • 1 kg of potatoes

For the Dressing:

  • vegan parmesan
  • pepper
  • salt
  • extra virgin olive oil
  • parsley
  • sage and rosemary
  • 200 ml of soya cream


The vegan ravioli are very light: without cholesterol, without dairy products and without eggs, these ravioli will be able to bring out the flavour of the mushroom filling to the fullest!

  • First,  let’s prepare the homemade pasta that will be used for the ravioli. Mix in a bowl the water with oil, to do this use a whisk: then add the salt and the turmeric.
  • Add the semolina flour to rain and knead your pasta vigorously without eggs. When you have obtained a smooth and homogeneous mixture, form a ball: cover it with a clean, slightly damp cloth and let it rest in the fridge for about thirty minutes.
  • Boil the potatoes, peel them and place them in a bowl. and mash them with a fork.
  • Put a drizzle of oil and the garlic clove in a pan and let it brown for a few minutes: then add the frozen mushrooms, and let them brown for about twenty minutes.
  • Add salt and pepper and finally add the chopped parsley.
  • When the mushrooms are cooked, chop them coarsely and add them to the bowl with the potatoes: mix all the ingredients well together to form the filling of the vegan ravioli.  Can you smell them? I think you can!!
  • At this point the dough is ready to be spread: lay the dough on a lightly floured surface and roll out two sheets with a rolling pin: it should be about 2-3 millimetres thick.
  • Take the mold to create the ravioli, place a pastry on it, with a spoon, place a little stuffing inside each ravioli and then cover with the second dough and apply pressure with your finger or a rolling pin to make the sure the border of the ravioli is sealed

Time to prepare the vegan sauce to dress the ravioli:

  • In a pan put a drizzle of oil and chopped sage and rosemary and let it fry for a few seconds. Then add the soy cream and cook for a  few more minutes
  • All you need now is a pinch of vegan parmesan. if you don’t have it you can easily chop together almonds, sunflower seeds,  toasted sesame seeds  and two teaspoons of flake food yeast and finally a lace of salt

Cook the ravioli and serve:

Cook the vegan ravioli stuffed with mushrooms in plenty of salted water: drain and place them on the plate, cover them with a little vegan sauce and finish with a pinch of naturally vegan Parmesan!

Second Course

Marinated Crunchy Tofu by Lady veg

The recipe for the marinated crunchy tofu is a very simple way of making tofu tasty. Lots of people think that tofu is a tasteless ingredient and to be honest you can’t really blame them unless you have learned how to transform this nutritious food in something you will love.

Ingredients for 3-4 people:

  • 2 packets of tofu
  • 1 tablespoon of malt
  • 1 tablespoon of soy sauce
  • 2 tablespoons of ketchup
  • sesame seed oil (which will give that extra touch)
  • cumin to taste
  • a pinch of salt
  • two tablespoons full of breadcrumbs
  • 1 tablespoon of flake food yeast

Preparation: (serving 4 people)

  • First, we need to get rid of the excess water in the tofu. Press the tofu in a clean cloth for at least half an hour.
  • Prepare the marinated sauce by mixing together the malt, ketchup, soy sauce, sesame oil, cumin salt.
  • Then take the tofu and cut each dough in slices and dip the pieces obtained in the marinade made by mixing all the ingredients.
  • Let it rest in the refrigerator for at least an hour or if you can and want some extra flavour, overnight in the fridge is the best.
  • Add yeast and breadcrumbs and evenly coat the tofu.
  • Place a pan or grill on the stove and lightly grease it. Brown the tofu over low heat, be careful as it toasts very easily for one minute on each side until the breading is crispy. And you are done! You can serve the tofu with some rice sautéed with a diced peach and flavoured with a few tufts of mint and basil.


Apple pie Vegan style

This is by far my favourite part since I love desserts and I definitely love apple pies!

Ingredients: (serving about  6 people)

For the Pastry:

  • 300 white or semi-wholemeal flour
  • 130 deodorized maize or sunflower oil
  • 90 cane sugar
  • half a glass of lightly salted water
  • the rind of a lemon

For the stuffing:

  • 3-4 apples
  • juice and rind of a lemon
  • Sultana to taste
  • rum to taste
  • 30 gr of dried fruit to choose from pine nuts, almonds, walnuts or whatever you like
  • 25 grams of sugar or another sweetener
  • Cinnamon and ginger (optional)
  • Polishing oil and granules of brown sugar to decorate


This recipe will make you discover all the sweetness and lightness of vegan desserts! Without butter and without eggs, here is the perfect vegan recipe, not only for those who want to follow the vegan diet but for all those who love to eat healthily and light without renouncing to taste!

  • First, you will have to prepare the pastry without butter and without eggs: mix the oil and water in a bowl, helping yourself with a whisk.
  • Add the lemon peel, being careful not to grate the white part which is always a little bitter.
  • Pour the flour a little at a time and begin to knead till you have obtained a smooth, compact but at the same time soft dough.  Let the vegan shortcrust pastry rest in the refrigerator covered up for about half an hour
  • To prepare the filling of the cake soak the raisins in the rum.
  • Peel the apples and make them into irregular slices, they don’t have to be perfect.
  • Sprinkle with lemon juice and add the sugar, coarsely chopped nuts and aromas including lemon peel, and finally the flavoured raisins.
  • Split the dough into 2, with one part bigger than the other.
  • Roll out the largest dough disk first, using 2 sheets of parchment paper  and lay it  covering the bottom of a baking pan leaving a nice generous border
  • Lay the filling and cover with the other part of the dough so that the edge is folded well and create the classic apple pie effect!
  • A nice brush of oil for polishing and a few grains of brown sugar. And away in the oven, for about 40 minutes, but always check the cooking with a toothpick.

There you have it your full Easter Vegan menu!

Are you hungry? Me? A little bit now….so I guess I am gonna go to the kitchen and start eating.

Happy Easter to all the one that celebrates it and happy day to the rest of the world. Love you all and have a great day!


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4 Responses

  1. Josie says:

    Oh my golly gosh! Thank you so very much for sharing!! My last mouthful of meat was actually on easter last year “just to keep mum happy” that I was following family traditions. Poor mum. I feel so much better being vegan, but cooking a meal worthy of a great family celebration has been a challenge. I have absolutely bookmarked your page, I love it!

  2. Chris says:

    So pleased to have found this article as my sister is visiting this weekend with her new partner, and he is vegan. Unfortunately, we don’t have that much experience with cooking for vegans! 

    The range of options you’ve got here looks lovely, but I was wondering what out of above you would recommend for all of us trying?

    We don’t want to leave him eating his own separate meal – we want to make him feel at home and enjoy the food with him?

    • Barbara S. says:

      I know you might think I am trying to convert you to a Vegan Easter meal but why don’t you try everything? Or if I had to pick someting since I am italian I would go for the ravioli or the apple pie….you never go wrong with  apple pie

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