Our best vegetarian Easter dinner recipes

Whether or not you are planning an all-vegan Easter or just sprinkling some meat-free choices in your plate, we have got a number of scrumptious dishes that can be nice additions to your vacation desk. For a formidable fundamental course, luxurious Timpano can have your friends swooning while you break via its crispy crust to disclose layers of tender pasta and tacky grilled greens. Or attempt our scrumptious carrot mochi with pistachio dukkah that options spring carrots ready 3 ways. With regards to aspect dishes, select a seasonal salad like strawberry burrata, traditional scalloped potatoes, or a beautiful root vegetable tian. Learn on for extra vegetarian Easter dinner concepts to make your meal unforgettable.

Be aware: A few of these recipes embrace cheeses usually made with animal rennet. In case you favor to not use such a cheese, you possibly can omit it or substitute it with a vegan-friendly various.

Spring gems salad with delicate herbs and labneh bread

Pictures by Jennifer Cozzi / Prop design by Julia Bayliss / Meals styling by Ruth Blackburn

Chef Nancy Silverton garnishes asparagus, English peas, radishes, and peas with a lemon French dressing, then serves labneh-topped toast alongside, turning this ode to spring produce into a fantastic first course for Easter dinner.


Carson Downing / Meals styling by Holly Dressman / Prop design by Gabriel Greco

Coat pasta, tender roasted greens, and plenty of cheese right into a crunchy dough to create this good vegetarian fundamental dish in your Easter desk. Be at liberty to substitute your favourite roasted or grilled seasonal greens.

White asparagus soup with pickled ramps and hazelnuts

Pictures by Jennifer Causey / Meals styling by Margaret Munro Dickey / Prop design by Tom Driver

Winemaker and restaurateur Andre Mack’s silky white asparagus soup is buttery and creamy with a delicate sweetness from the asparagus and a contact of acidity from the pickled ramps that gentle up your complete dish. The toasted hazelnuts and hazelnut oil add a scrumptious nutty texture to the soup and make a stunning garnish.

Strawberry burrata salad

Matt Taylor Gross/Meals Styling By Debbie Wee

Creamy burrata is the centerpiece of a spring strawberry salad dressed with honey and balsamic vinegar and served over arugula and basil leaves.

Mushroom pot pie

Pictures by Jennifer Cozzi / Meals styling by Ruth Blackburn / Prop design by Christina Daly

The deep, woody taste of contemporary mushrooms is enhanced with dried porcini mushrooms on this meatless pie worthy of an Easter celebration.

Feta gnocchi with lemon yogurt and spring peas

Victor Protasio / Meals styling by Ruth Blackburn / Prop design by Richa Carnes

By changing traditional potatoes with fluffy feta cheese, Chef Cassie Piuma’s seasonal tackle the traditional dish takes on a salty, tangy taste you by no means knew it wanted. Topped with crunchy contemporary sugar snap peas in addition to beneficiant servings of crimson pepper and crushed dill, spring gnocchi finds its house atop a layer of lemon-garlic-scented strained yogurt.

Scrumptious carrot mochi with pistachio dukkah

Pictures by Greg Dupree / Meals styling by Micah Morton / Prop design by Audrey Davis

Spring carrots are celebrated in 3 ways on this recipe from 2021’s Greatest New Chef, Gabe Maeda, of F&W. She makes bouncy carrot mochi from scratch by combining contemporary carrot puree with candy rice flour, then frying them in butter for a crunchy, chewy texture. Served alongside pickled carrots, pistachio dukkah, and roasted carrots, this dish bursts with coloration, texture, and taste.

Creamy polenta with cherry tomatoes and crimson wine drizzle

Pictures by Greg Dupree / Meals styling by Tori Cox / Prop design by Claire Spolin

Bursting with ribbons of hearty greens, 2018 F&W Greatest New Chef Julia Sullivan tomatoes have brilliant taste and are the proper accompaniment to a plate of creamy polenta. Polenta is cooked with milk for a comforting vegetarian fundamental dish. Garlic and basil complement this contemporary traditional.

Scrumptious white beans and greens on toast

Victor Protasio / Meals styling by Chelsea Zimmer / Prop design by Christina Dali

Canned cannellini beans and romaine beans (often known as cranberry beans) are mixed with spinach, jalapeño, cumin and citrus, which mix collectively to create a contemporary, brilliant taste. The cooked beans are then positioned atop slices of crispy toast, making it a satisfying springtime meal.

Onion soup and caramelized bread with blue cheese

Greg Dupree

On this vegetarian model of traditional French onion soup, blue cheese and Oloroso sherry present new layers of taste and depth. Notes of toasted nuts and fruit compote within the sherry mix effectively with the caramelized onions, and its salty acidity cuts via the richness of the cheese.

Spring vegetable paella

Victor Protasio / Meals design by Ruth Blackburn / Prop design by Claire Spolin

This paella is the proper option to welcome spring – with loads of inexperienced seasonal greens and a recipe appropriate for entertaining a small group. Cooking it within the oven makes this paella comparatively user-friendly and straightforward to prepare dinner. To make this vegetarian, merely add extra mushrooms as an alternative of sausage, omit the anchovies, and use vegetable inventory.

scalloped potatoes

Kelsey Hansen / Meals styling by Annie Probst / Prop design by Gabe Greco

Bake these wealthy, creamy potatoes till golden brown and sprinkle contemporary chives excessive to make a simple, traditional vegetarian Easter dish.

Roasted child artichokes with parsley and mint

Eva Kolenko

Eradicating the outer leaves and inside spines of every child artichoke reveals a light-weight, considerably candy, astringent core that’s tender sufficient for fast cooking. Make sure that to scrub your chopping board and knife effectively after making ready child artichokes, as they will depart behind a bitter residue.

Swiss chard tart with raisins and pine nuts

Kelsey Hansen / Meals styling by Lauren McNeely / Prop design by Joseph Wanek

Italian cooking knowledgeable Marcella Hazan’s tart is filled with the flavour of mildly candy Swiss chard with fruit-filled golden raisins for a modest and sudden use of leafy greens.

Tian root greens

Greg Dupree

The layered greens on this artistic tienne are the proper aspect for a colourful and scrumptious Easter unfold. For thinner, extra even slices, depend on a mandoline to cut greens.

Mafaldine with Peas – Meyer Lemon Pesto

Pictures by Victor Protasio / Meals styling by Tori Cox / Prop design by Tom Driver

Contemporary pea shoots, parsley and dill make a inexperienced pesto balanced with salty ricotta salata and toasted sunflower seed kernels. The shiny sauce adheres superbly to the ruffled muffaldine pasta, however any form of pasta will work.

Farro salad with radishes, peas, olives and pecorino

Eva Kolenko

Farro has a candy, earthy taste and a scrumptious chewy texture. It provides great firmness to the crunchy contemporary greens, salty olives, and cheese on this salad. If Meyer lemons are usually not out there in your space, use common contemporary lemon juice and enhance the honey to stability the sauce.

Stuffed Kale-Artichoke Shells

Pictures by Greg Dupree / Meals styling by Chelsea Zimmer / Prop design by Claire Spolin

Cannellini beans add a creaminess to those stuffed shells, whereas delicate warmth from Calabrian chili peppers and earthy sweetness from fennel seeds heighten the marinara sauce. Cook dinner a couple of additional pasta shells to have readily available in case some items break whereas boiling.

Honey carrot flatbread with basil chermoula

Pictures by Victor Protasio / Meals styling by Chelsea Zimmer / Prop design by Lydia Purcell

The top chef on the now-shuttered 232 Bleecker restaurant in New York Metropolis, Gramercy Tavern alumna Suzanne Cupps, makes silky-sweet, honey-glazed roasted carrots a main-course deal with, serving them atop ricotta-smeared flatbread with a drizzle of brilliant basil chermoula.

Asparagus and inexperienced onion salad with seven-minute eggs

Pictures by Christopher Testani / Meals styling by Margaret Monroe Dickey / Prop design by Kathleen Cook dinner Varner

Inexperienced onions are the sweetest alliums of the yr, they usually play effectively on this salad with the primary asparagus of the season and tender lettuce. Soy and ginger mix with sherry vinegar in a refreshing sauce that is good with wealthy, jammy egg yolks.

King Oyster Mushroom Steak with Pesto and Almonds

Pictures by David Malloch / Prop design by Amy Wilson / Meals styling by Maggie Ruggiero

Chef Julia Sullivan makes use of a duo of cast-iron skillets to organize skinny, crispy mushroom steaks at Henrietta Pink in Nashville; One to prepare dinner the mushrooms, and the opposite to press them flat so that they prepare dinner evenly. Butter-roasted almonds stability the sharp notes of garlic and lemon on this rustic French sauce.

Roasted broccoli steak with tomato butter and tapenade

Pictures by David Malloch / Prop design by Amy Wilson / Meals styling by Maggie Ruggiero

At his Philadelphia restaurant, chef Greg Wernick treats broccoli like a steak, roasting it at a excessive temperature in a preheated pan to get a barely charred crust. The packed tomatoes are cooked in the identical pan, combined with a brilliant fast umami sauce that is wealthy with simply the correct amount of butter.

Carrot steak with roasted garlic hollandaise sauce

Pictures by David Malloch / Prop design by Amy Wilson / Meals styling by Maggie Ruggiero

Right here, Chef Kate Williams shares her home made carrot steak utilizing giant carrots, balancing their pure sweetness with loads of salt and lemon. This silky hollandaise drizzle comes collectively simply with a blender, which just about ensures a simple sauce.

Shake the tofu

Greg Dupree

After a lightning-fast sizzle in a wok or wok, crispy tofu is coated in a candy and savory sesame-scented sauce, which is tossed with a contemporary salad of arugula, thinly sliced ​​onions, and herbs. The result’s chunk after chunk of peppery, wilted greens, fragrant herbs, and naturally, irresistibly crunchy and chewy tofu.

Risotto with mashed parsley and caramelized garlic

Greg Dupree / Meals design by Ruth Blackburn / Prop design by Tom Driver

Mashed parsley, goat cheese, and Parmesan present an herbaceous, creamy twist on traditional risotto. To take care of the brilliant coloration of parsley, blanch and mash the greens earlier than mashing them and including them to sizzling rice.

Grilled asparagus and mushrooms

Eva Kolenko

Grilled asparagus and hen of the woods mushrooms go effectively with any Easter dish. The greens are first roasted in olive oil after which completed in butter for an additional dimension of taste and a fantastic shine. A drizzle of aged balsamic balances the earthiness of the mushrooms and the slight char on the asparagus.

Leek and mushroom croquettes

© Joseph De Leo

Chef Jerry Trunfeld serves these creamy croquettes in walnut-sized balls, however they may also be made bigger for a vegetarian fundamental course.