The Only Plant-Based Easter Recipes You Need for Every Course

It wouldn’t really feel like Easter if eggs weren’t in the picture. When you’re cooking plant-based, swap the real deal for tofu-based quiche bites starring asparagus and mushrooms. Serve with a tangy red pepper relish for a dish that outshines devilled eggs any day.

We’re tempted to make this veggie wellington for every holiday to come. Why? It’s ultra-tasty for starters, plus it places plant-based mains in the limelight, showcasing the diversity of flavours and culinary creativity you can flex in the kitchen. Here are more vegan entrees you’ve probably never tried before.

No holiday table would be complete without buttery mashed spuds. This dairy-free version is made with silken tofu, nutritional yeast and nut milk, promising the same creamy texture and flavour as the classic. Looking for more dairy-free dinner inspiration? We’ve got you covered.

There are mashed potatoes, and then there are these baby Yukon Gold beauties dressed up with finely chopped rosemary, cut accordion-style and baked until golden. See here for plenty more potato side dish ideas.

For a tastier twist on boiled carrots, take Molly Yeh’s lead and give the humble side dish a Moroccan spin, tossing the root vegetable in a tangy garlic, harissa and lemon dressing finished with fresh herbs.

These plant-based cupcakes are a blank canvas begging for a festive spin. Bedazzle them with pastel-hued paper baking cups, shredded coconut and dairy-free candy or chocolate. Consider it your next afternoon baking project.

Yes! The most beloved dessert of the season has a dairy-free counterpart that totally stacks up to the classic. The ultra-creamy icing, made with vegan cream cheese, plant-based butter and coconut milk, will have you licking the spoon clean. You can also try more of our favourite vegan desserts.