19 Delicious Vegetarian Easter Recipes
While ham and lamb are classic picks for an Easter menu, there are plenty of vegetarian dishes that are perfect for the holiday, too. For an Easter brunch, go with scrambled eggs Florentine or carrot cake marmalade with yogurt and fresh fruit—come dinnertime, king oyster mushroom steaks or creamy polenta with a cherry tomato-and-red wine ragout would make impressive centerpieces. And of course, we’ve included a few desserts to round it all out. Read on for even more vegetarian Easter ideas.
Note: Some of these recipes include cheeses that are often made with animal rennet. If you prefer not to use that type of cheese, you can omit it or swap in a vegetarian-friendly substitute.
Crostini with Ricotta, Honey, and Fava Beans
Chef Sarah Heller tops sourdough crostini with sheep’s milk ricotta, along with fresh favas and a drizzle of wildflower honey.
Baked Spaetzle with Green Pea Pesto
While spaetzle is traditionally boiled like pasta, here the mini dumplings are tossed in olive oil and baked with leeks until crisp and browned, then blanketed with a creamy fonduta. The herb-and-pea pesto takes the dish from comfort fare to a vibrant spring side.
Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from Nina Compton.
Creamy Polenta With Burst Cherry Tomatoes and Red Wine Ragout
A savory, satisfying addition of a meal, or a main course all itself, this polenta is cooked in milk for extra richness.
Mint and Pea Soup
This simple soup comes together incredibly quickly, and can be made with vegetable stock.
Caramelized Onion and Bread Soup with Brûléed Blue Cheese
In this vegetarian version of classic French onion soup, blue cheese and oloroso sherry bring new layers of flavor and depth. Notes of toasted nuts and fruit compote in the sherry pair well with caramelized onions, and its briny acidity cuts through the richness of the cheese.
Olive Oil Cake with Honey-Yogurt Cream and Strawberries
This is no featherweight spring cake: Olive oil and almond flour keep it dense and moist so it can hold plenty of juicy macerated strawberries. An infusion of lime in the cake batter and a tangy yogurt whipped cream brightens each slice.
Carrot Cake Marmalade with Yogurt and Fresh Fruit
At Molly’s Rise and Shine in New Orleans, diners rave about the yogurt bowl topped with sunny roasted carrot marmalade. This take on chef Mason Hereford’s marmalade gets big flavor from stewing carrots and apple with cinnamon, cardamom, and star anise for a warmly spiced result.
Scrambled Eggs Florentine
Eggs may be a must at Easter brunch, but they easily can be stepped up from your basic scramble or omelet. Here, we fold spinach and mascarpone into soft scrambled eggs and spoon over crostini for an easy appetizer that fits right in with the other holiday-special dishes on the table.
Roasted Asparagus and Mushrooms
Roasted asparagus and hen-of-the-woods mushrooms go with any Easter dish, from glazed ham to a spring quiche. The vegetables roast first in olive oil then finish in butter for an extra dimension of flavor and a nice sheen. A drizzle of syrupy aged balsamic balances the earthiness of the mushrooms and slight char on the asparagus.
Farro Salad with Radishes, Snap Peas, Olives, and Pecorino
Farro has a sweet, earthy flavor and delightful chewy texture; it adds a wonderful hardiness to the fresh, crunchy vegetables and salty olives and cheese in this salad. If Meyer lemons aren’t available in your area, use regular fresh lemon juice and increase the honey to balance the dressing.
King Oyster Mushroom Steaks with Pesto and Almond Aillade
Chef Julia Sullivan employs a duo of cast-iron skillets to prepare the tender, crispy-edged mushroom steaks at Henrietta Red in Nashville; one for cooking the mushrooms, the other for pressing them flat so they cook evenly. Buttery roasted almonds balance the sharper notes of garlic and lemon in this rustic French sauce.
Pear and Shallot Tarte Tatin with Whipped Goat Cheese
Serve this savory-sweet tart as a decadent brunch centerpiece, or cut it into slivers to add to a cheese board. While this recipe is designed for a flameware pan, it can be made in a metal skillet—just monitor the caramel closely.
Mixed Vegetable Paella
To develop the socarrat, the crispy crust of rice that’s so integral to classic paella, check the edges with a spoon or offset spatula as it cooks. Once the stock is almost fully absorbed by the rice, begin checking more frequently; it can quickly go from golden brown to scorched. Take a cue from chef Peter Lee and serve the paella with grilled lemon wedges and on-the-vine cherry tomatoes.
Roasted Baby Artichokes with Parsley and Mint
Removing the outer leaves and inner thistle of each baby artichoke reveals its lightly astringent, mildly sweet core, tender enough for quick cooking. Be careful to wash your cutting board and knife well after preparing the baby artichokes as they can leave behind a bitter residue.
Root Vegetable Tian
For the thinnest, most even slices, rely on a mandoline to cut the layered vegetables in this tian. Susan Spungen recommends a cut-resistant glove to use with your mandoline; they’re simple and safe, and they enable you to slice with confidence.
Roasted Beets with Garden Herbs and Goat Feta
Roasting beets brings out their earthy sweetness, leaving them tender and easy to peel. A vibrant dressing and generous crumbles of fresh cheese complete this elegant side dish.
Carrot Steaks with Roasted Garlic Hollandaise
Here, Chef Kate Williams has shared an at-home riff of her carrot steaks using large carrots, balancing their natural sweetness with plenty of salt and lemon. The silky hollandaise drizzle comes together easily using a blender, which virtually guarantees an effortless sauce.
Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon
This meatless ragù gets rich flavor from dried morel mushrooms in this first-course pasta that's hearty without being filling. Save time by chopping the vegetables in a food processor; take care to not puree them.