A round-up of some easy plant-based Easter recipes for your own springtime holiday spreads!

The last two years our Easter celebrations have been a bit strange.

I spent Easter 2020 with a church family I was living with in London, locked down at the beginning of Covid. Last year for Easter 2021, my family didn’t have any plans – my mum was recovering from breast cancer surgery and weeks away from starting chemo. So it wasn’t really on our radar. But my sweet third sister and her husband, who live nearby, cooked up some Easter dishes for us and surprised us by bringing them over! We weren’t mixing even our two small households at that time, so we didn’t get to sit down and enjoy the meal with them…

But this year, we are planning to have Easter together! Even though we are still pretty isolated while mum is finishing up her cancer treatment, we’re hoping to have my two younger sisters and my brother-in-law over for Easter lunch. I’m really looking forward to it.

To get some recipe inspo for the meal, I went back to look at my Easter 2019 post – there are some delicious recipes on there perfect for Springtime! I’ve put together a round-up of some Easter-y recipes, plus a few others, that can hopefully give you some inspiration for your own Easter or springtime celebrations.

PLANT-BASED EASTER RECIPES

BREAKFAST

• Baked oats – this is my go-to for holiday breakfasts. It’s so easy but always a hit! For an Easter twist, go for these Carrot Cake Baked Oats

APPETISERS

• Homemade Salsa and chips
• Crackers (currently loving Crunchmaster Multi-grain dipped in hummus)
• Fruit (we love korean pears, persimmons, mango, etc)

MAIN DISH: STUFFED SQUASH

• Vegan Pesto Pasta with Roasted Butternut Squash – I made this recipe a few weeks ago and shared it in my Instagram stories, and my youngest sis requested it for our next together – which will just so happen to be Easter! So I’m thinking this might have to be on the menu? It’s super easy to make, but always so tasty.
• Niomi Smart’s Hasselback Squash With Leek And Apple Stuffing – this was a big hit as the centrepiece of our 2019 Easter spread!

SIDES

• Roasted Cauliflower, Pistachios, and Cranberries – This dish simply required a chopped cauliflower to be tossed in olive oil, salt and pepper, and placed on a tray, with some shelled pistachios added on top. Bake for 20 minutes at 375F, and add the cranberries before serving.
• Roasted Asparagus – Asparagus is one of my dad’s favourite foods! This recipe is simple and delicious and a nice way to mix it up from steamed asparagus.
• Golden Cornbread – My cornbread recipe is in every holiday round-up post that I share on this blog – for a reason! I love it, and other people have seemed to like it too. I haven’t made it in ages though, so am hoping to pull this oldie but goodie back out.

DESSERT

• The Minimalist Baker’s Carrot Cake – one of my faves for special occasions, it always turned out perfectly! You can never have too much carrot cake, amirite?
• Banana Ice Cream – An easy way to make a quick plant-based ice cream. I use around three frozen bananas (frozen in pieces), and added a splash of almond milk to give a bit of creaminess. A few minutes in the food processor is all it takes to create a creamy banana ice cream that contrasts perfectly with the warm carrot cake.