Recipes Holidays + Events Easter 19 Delicious Vegetarian Easter Recipes By Food & Wine Editors Updated on April 1, 2021 Share Tweet Pin Email Trending Videos Photo: Greg DuPree 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. 01 of 19 Crostini with Ricotta, Honey, and Fava Beans Eric Wolfinger Chef Sarah Heller tops sourdough crostini with sheep's milk ricotta, along with fresh favas and a drizzle of wildflower honey. Get the Recipe 02 of 19 Baked Spaetzle with Green Pea Pesto Eva Kolenko 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. Get the Recipe 03 of 19 Lemon-Buckwheat Shortbread Victor Protasio Lemon filling highlights the nuttiness of buckwheat flour in these shortbread cookie sandwiches from Nina Compton. Get the Recipe 04 of 19 Creamy Polenta With Burst Cherry Tomatoes and Red Wine Ragout Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen A savory, satisfying addition of a meal, or a main course all itself, this polenta is cooked in milk for extra richness. Get the Recipe 05 of 19 Mint and Pea Soup © Andrew Montgomery This simple soup comes together incredibly quickly, and can be made with vegetable stock. Get the Recipe 06 of 19 Caramelized Onion and Bread Soup with Brûléed Blue Cheese Greg DuPree 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. Get the Recipe 07 of 19 Olive Oil Cake with Honey-Yogurt Cream and Strawberries Eric Wolfinger 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. Get the Recipe 08 of 19 Carrot Cake Marmalade with Yogurt and Fresh Fruit Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee 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. Get the Recipe 09 of 19 Scrambled Eggs Florentine Eva Kolenko 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. Get the Recipe 10 of 19 Roasted Asparagus and Mushrooms Eva Kolenko 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. Get the Recipe 11 of 19 Farro Salad with Radishes, Snap Peas, Olives, and Pecorino Eva Kolenko 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. Get the Recipe 12 of 19 King Oyster Mushroom Steaks with Pesto and Almond Aillade Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero 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. Get the Recipe 13 of 19 Pear and Shallot Tarte Tatin with Whipped Goat Cheese Victor Protasio 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. Get the Recipe 14 of 19 Mixed Vegetable Paella Aubrie Pick 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. Get the Recipe 15 of 19 Roasted Baby Artichokes with Parsley and Mint Eva Kolenko 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. Get the Recipe 16 of 19 Root Vegetable Tian Greg DuPree 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. Get the Recipe 17 of 19 Roasted Beets with Garden Herbs and Goat Feta Eva Kolenko 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. Get the Recipe 18 of 19 Carrot Steaks with Roasted Garlic Hollandaise Photo by David Malosh / Prop Styling by Amy Wilson / Food Styling by Maggie Ruggiero 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. Get the Recipe 19 of 19 Bucatini with Mushroom Ragù, Dandelion Greens, and Tarragon Photo by Caitlin Bensel / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen 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. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit