Easy Vegetarian Easter Recipes Ideas For A Healthy Meal
If you’re skipping the ham or lamb this year, there’s no need to sacrifice flavor or elegance. These vegetarian Easter recipes are colorful, satisfying, and sure to steal the spotlight at your holiday table. Easter is the perfect time to gather with loved ones, celebrate renewal, and, of course, enjoy a beautiful spring-inspired meal.
5 Vegetarian Easter Recipes
1 – Mushroom Wellington
This stunning dish wraps earthy mushrooms, herbs, and savory vegetables in golden puff pastry. It’s a showstopper that feels both luxurious and comforting.
Servings: 4
Prep Time: 25 minutes
Cook Time: 50 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 500g (1 lb) cremini or button mushrooms, finely chopped
- 1 teaspoon fresh thyme leaves
- 1 tablespoon soy sauce or tamari
- Salt and pepper to taste
- 2 tablespoons breadcrumbs
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash) or plant-based milk for vegan option
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Sauté onions in olive oil over medium heat until soft. Add garlic and cook for another minute.
- Add mushrooms and thyme. Cook until liquid has evaporated and mushrooms are browned (about 10–15 min).
- Stir in soy sauce, salt, pepper, and breadcrumbs. Let the mixture cool slightly.
- Roll out the puff pastry on a floured surface. Spoon the mushroom filling down the center, shaping it into a log.
- Fold the pastry over the filling and seal the edges. Place the seam side down on the baking sheet.
- Brush with egg wash or plant-based milk. Score the top lightly with a knife for decoration.
- Bake for 40–50 minutes until golden brown and crisp.
Pro Tip: Serve with a rich red wine reduction or vegetarian gravy for extra flair.
2 – Spinach and Ricotta Lasagna
Layers of fresh pasta, creamy ricotta, sautéed spinach, and marinara sauce baked to bubbling perfection—what’s not to love?
Make it ahead: This dish tastes even better the next day, making Easter morning prep a breeze.
Servings: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
Ingredients
- 9 lasagna noodles (regular or no-boil)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 450g (1 lb) fresh spinach (or 300g frozen, thawed and squeezed dry)
- 425g (15 oz) ricotta cheese
- 1 egg
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 3 cups of marinara sauce (store-bought or homemade)
- Salt and black pepper to taste
- Optional: pinch of nutmeg for the ricotta mixture
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the noodles according to package instructions if not using no-boil. Drain and set aside.
- In a large pan, heat olive oil over medium heat. Sauté garlic for 1 minute, then add spinach. Cook until wilted (about 2–3 minutes). Season with salt and pepper. Remove from heat.
- In a mixing bowl, combine ricotta, egg, ½ cup Parmesan, cooked spinach, nutmeg (if using), salt, and pepper. Mix well.
- Assemble the lasagna in a 9×13-inch baking dish: Spread 1 cup of marinara on the bottom. Layer 3 noodles. Spread ⅓ of the ricotta mixture, sprinkle with mozzarella. Repeat layers two more times.
- Top with remaining sauce, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 15 minutes until golden and bubbly.
Let rest 10 minutes before slicing and serving.4. Herb-Crusted Cauliflower Roast
3 – Stuffed Butternut Squash
Roasted squash halves filled with quinoa, cranberries, pecans, and a sprinkle of goat cheese make for a gorgeous and wholesome centerpiece.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Ingredients
- 2 small butternut squash, halved and seeds removed
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup cooked quinoa
- 1 cup baby spinach, chopped
- ½ cup sun-dried tomatoes, chopped
- ½ cup feta cheese, crumbled
- ¼ cup chopped walnuts (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Brush squash halves with 1 tablespoon olive oil, season with salt and pepper. Place cut-side down on a baking sheet. Roast for 35–40 minutes or until tender.
- While the squash bakes, heat the remaining olive oil in a skillet over medium heat. Sauté onion and garlic until soft (about 5 minutes).
- Add spinach; cook until wilted. Stir in quinoa, sun-dried tomatoes, and walnuts. Season with salt and pepper.
- Remove from heat and mix in feta cheese.
- Flip squash cut-side up. Scoop a bit of the flesh to make more space. Fill with stuffing mixture.
- Return to oven for 10 minutes.
- Garnish with fresh parsley and serve warm.
Why it impresses: The bright colors and mix of textures look beautiful on a platter—and it’s naturally gluten-free
4 – Herb-Crusted Cauliflower Roast
Whole roasted cauliflower, brushed with Dijon mustard and encrusted with herbs and breadcrumbs, offers a dramatic, satisfying alternative to a meat roast.
Serve with A side of minted peas or roasted baby carrots for a fresh spring touch.
Servings: 4
Prep Time: 15 minutes
Cooking Time: 45 minutes
Ingredients
- 1 large head of cauliflower (leaves trimmed, stem slightly cut to sit flat)
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
- 2 tbsp nutritional yeast or grated Parmesan (optional for umami flavor)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the cauliflower by rinsing it and patting it dry. Place it whole, stem side down, on the baking sheet.
- Make the herb crust: In a small bowl, mix olive oil, Dijon mustard, garlic powder, onion powder, chopped herbs, salt, pepper, and nutritional yeast (if using).
- Coat the cauliflower: Using a brush or your hands, spread the herb mixture all over the surface of the cauliflower until evenly covered.
- Roast in the preheated oven for 40–45 minutes or until golden brown on the outside and fork-tender in the center. Cover loosely with foil if the top browns too quickly.
- Serve warm, sliced into wedges. Garnish with extra herbs if desired.
5 – Spring Vegetable Tart
A flaky pastry crust filled with a creamy ricotta base and topped with asparagus, peas, and leeks is light, elegant, and undeniably festive.
Perfect for brunch or dinner, this tart pairs beautifully with a crisp white wine.
Servings: 6
Prep Time: 20 minutes
Cooking Time: 30 minutes
Ingredients
- 1 sheet puff pastry (thawed)
- 1 tbsp olive oil
- 1 small zucchini, thinly sliced
- 1/2 cup asparagus, trimmed and cut into 2-inch pieces
- 1/2 cup baby spinach
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg (for egg wash)
- 1 tsp lemon zest
- Salt and pepper to taste
- Fresh basil or chives for garnish (optional)
Instructions
- Preheat othe ven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry slightly on a floured surface. Transfer to the baking sheet and score a 1-inch border around the edges (don’t cut all the way through). Prick the center with a fork.
- Prepare the filling: In a small bowl, mix ricotta, Parmesan, lemon zest, salt, and pepper.
- Spread the cheese mixture within the scored border of the puff pastry.
- Arrange the vegetables (zucchini, asparagus, spinach) over the cheese layer.
- Brush edges of the pastry with beaten egg for a golden crust.
- Bake for 25–30 minutes or until the pastry is golden and the veggies are tender.
- Cool slightly, then garnish with fresh herbs and serve warm or at room temperature.
These vegetarian mains aren’t just meat-free—they’re bursting with flavor, full of seasonal goodness, and beautifully festive. Whether you’re hosting vegetarians, flexitarians, or just want to shake up tradition, these dishes are bound to impress everyone at your Easter table.
More Vegetarian Recipes
Flavorful Tofu Scramble: A Nutritious Plant-Based Breakfast
7-Day Vegan Meal Plan: Simple & Easy Plant-Based Recipes You’ll Love
