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Recipes To Turn Your Easter Vegan This Year

Spring is here, and Easter is just days away! When celebrating this holiday, people often indulge in chocolate eggs and other delicious treats. But what if you’re trying to go vegan this year? Not to worry, even on a holiday based around eggs, you can make vegan-friendly with ease. This article will give you helpful tips for making your Easter vegan-friendly. It will cover everything from recipes to snacks to desserts. So whether you’re a first-time vegan or an experienced pro, read on for some helpful advice!

Vegan Hot Cross Buns


Most traditional hot cross buns recipes call for eggs, milk, and butter, making them off-limits for vegans. However, it is possible to enjoy this Easter treat without animal products. Here is a recipe for vegan hot cross buns that will please everyone at your holiday table.


  • 1 cup non-dairy milk (such as almond or soy)
  • 1/4 cup sugar
  • 1 teaspoon active dry yeast
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup vegan margarine
  • 1/2 cup raisins or currants
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • For the crosses:
  • 3 tablespoons all-purpose flour
  • 6 tablespoons water


In a large bowl, combine the milk, sugar, and yeast. Stir well and let sit for about five minutes until the mixture is foamy. Add in the flour and salt, stirring until well combined. Then add the vegan margarine and stir until it is fully incorporated. Stir in the raisins or currants, cinnamon, and nutmeg.

Turn the dough onto a floured surface and knead for about ten minutes until it is smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for about an hour. Cover and let rise for another 30 minutes. Once the dough has doubled in size, turn it onto a floured surface and divide it into twelve pieces. Roll each piece into a ball and place it on a greased baking sheet.

Preheat the oven to 350 degrees Fahrenheit. In a small bowl, combine the flour and water to make the paste for the crosses. Using a piping or Ziploc bag with a small hole cut in the corner, pipe the crosses onto the buns. Bake the buns for 20-25 minutes until they are golden brown. Remove from the oven and let cool on a wire rack.

Vegan Easter Eggs


Easter is a time for enjoying chocolate eggs, but this can be a tricky holiday for vegans. Fortunately, there are now plenty of vegan-friendly options available to enjoy Easter without any guilt. Some companies offer dairy-free chocolate easter eggs that are suitable for vegans. These have vegan chocolate and plant-based milk, so they taste just as good as the regular ones. Alternatively, you could make your vegan Easter eggs at home.


  • 1 cup of vegan chocolate chips
  • 1/4 cup of coconut oil
  • 1 teaspoon of vanilla extract
  • 1/4 cup almond milk
  • a pinch of salt


In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between until the chocolate has finished melting. Stir in the vanilla extract, almond milk, and salt. Pour the mixture into egg-shaped molds and place them in the fridge to set for about an hour. Once they are firm, remove them from the molds and enjoy! You could even decorate them with some vegan-friendly icing or sprinkles.

Carrot Raisin Muffins


Easter is a time for family, friends, and food! If you’re looking for a delicious way to show your holiday spirit, why not try making vegan carrot raisin muffins? These moist and flavorful muffins are perfect for Easter brunch or an afternoon snack, and they’re surprisingly easy to make.

  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/2 cup of sugar
  • 1/4 cup of packed vegan brown sugar
  • 1/2 cup of unsweetened applesauce
  • 1/4 cup of vegetable oil
  • 2 tablespoons of grated carrot
  • 1 tablespoon of finely shredded orange zest


Preheat the oven to 350°. Line a muffin pan with paper liners or grease it with non-stick cooking spray. In a large bowl, whisk together the sugar, brown sugar, applesauce, oil, carrot, and orange zest until combined. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. Add the flour mixture to the wet ingredients and stir just until moistened.

Fill each muffin cup about three-fourths full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for five minutes. Remove the muffins from the pan and place them on a wire rack to cool completely. 

Roasted Kale And Mushrooms


If you are in charge of making the side dish for this year’s Easter dinner, have no fear! This vegan recipe is sure to delight even the non-vegans in your family!


  • 1 bunch of kale, stem removed and leaves chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • sea salt and black pepper to taste
  • 1 cup sliced mushrooms (button, cremini, or shiitake)


Preheat the oven to 375 degrees Fahrenheit. Massage the kale with olive oil in a large bowl until all the leaves have olive oil. Season with salt and pepper, then add the mushrooms and toss to combine. Spread the mixture on a baking sheet and roast for 12-14 minutes, or until the kale is crispy and the mushrooms are ready. Serve immediately.

Red Pepper Hummus


An Easter gathering isn’t complete without a snack table! Why not try something a little different this year and make a vegan red roasted pepper hummus? It’s easy to make and sure to be a hit with vegans and non-vegans alike.


  • 15-ounce can of chickpeas, drained and rinsed
  • 4 red peppers
  • fresh parsley leaves
  • garlic clove
  • ground cumin
  • smoked paprika
  • freshly squeezed lemon juice
  • tahini sauce
  • Extra virgin olive oil


Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place the whole red peppers on it. Roast for 25-30 minutes, or until they are charred. Remove from the oven and let them cool for a few minutes before removing the skins.

Combine the roasted peppers, chickpeas, parsley, garlic, cumin, smoked paprika, lemon juice, tahini sauce, and olive oil in a food processor. Blend until smooth. Season with salt and pepper to taste. Serve with pita bread or crackers, and enjoy!

Vegan Easter Ham


While traditional Easter fare typically includes ham, there are now vegan options that are just as delicious. One popular recipe has seitan, a protein-rich food made from wheat gluten. Seitan is kneaded and boiled to create a ham-like texture, and then it can be roasted in the oven or grilled.


For the Seitan:

  • Water
  • Vegetable broth
  • Wheat gluten
  • Garlic powder
  • Onion powder
  • Smoked paprika
  • Dried thyme
  • Ground black pepper

For the glaze:

  • Maple syrup
  • Dijon mustard
  • Liquid smoke


Preheat the oven to 350 degrees Fahrenheit. To make the seitan, mix the water, vegetable broth, wheat gluten, garlic powder, onion powder, smoked paprika, thyme, and pepper in a large bowl. Knead the mixture for about five minutes, or until it’s sticky and elastic. Place the seitan in a large pot of boiling water and simmer for one hour. Drain and let it cool before slicing into thin pieces.

Mix the maple syrup, Dijon mustard, liquid smoke, and pepper in a small bowl to make the glaze. Brush the glaze over the seitan slices and bake for 20 minutes. Serve immediately.


With these vegan Easter recipes, you’re sure to have a delicious and festive holiday meal! Whether you’re hosting a gathering or just looking for some tasty holiday treats, these dishes are sure to please. Just make sure to have enough for seconds because they’re bound to go fast! If you need more recipes for a vegan Easter, there are tons of other resources to find them; do a quick search! Happy Easter!