30 Vegetarian Recipes for a Celebratory Easter Dinner Spring is the season for plants to shine at your holiday celebration, in stunning sides and satisfying mains. By Jodie Kautzmann Jodie Kautzmann Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production. She's obsessed with the fine details and ingredients that take dishes from tasty to outright otherworldly. Food & Wine's Editorial Guidelines Published on March 26, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Whether you're planning an all-out vegetarian Easter feast or simply sprinkling some meat-free options into your spread, we have many delicious dishes that'd be terrific additions to your holiday table. For an impressive main, our stately timpano will make your guests swoon as you break through its crisp crust to reveal layers of tender pasta and cheesy roasted vegetables. The stunning Savory Carrot Mochi with Pistachio Dukkah shows off spring carrots prepared three ways. When it comes to sides, go for a seasonal salad like classic scalloped potatoes or tender baby artichokes roasted with herbs. Read on for these and more vegetarian Easter dinner ideas to make your meal a memorable ibe. Note Some of these recipes include cheeses 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. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 30 Spring Gem Salad with Soft Herbs and Labneh Toasts Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn 1990 F&W Best New Chef Nancy Silverton serves a spring medley of asparagus, English peas, radishes, and sugar snap peas with a lemon vinaigrette alongside labneh toast for an Easter-worthy appetizer or side. Get the Recipe Save 02 of 30 Savory Carrot Mochi with Pistachio Dukkah Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis 2021 F&W Best New Chef Gaby Maeda has three ways to celebrate spring carrots in one dish: They're pickled, roasted, and pureed to make bouncy fried balls of carrot mochi. A topping of crunchy pistachio dukkah completes the plate. Get the Recipe Save 03 of 30 Timpano Carson Downing / Food Styling by Holly Dreesman / Prop Styling by Gabriel Greco Make a grand vegetarian Easter centerpiece by layering crispy dough over roasted or grilled vegetables, ziti pasta, hard-boiled eggs, and plenty of Pecorino Romano cheese. Get the Recipe Save 04 of 30 Mafaldine with Pea Shoot–Meyer Lemon Pesto Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver Ruffled mafaldine pasta is the perfect partner for this bright spring sauce to cling to. This verdant pesto combines dill, fresh pea shoots, and parsley, balanced by salty ricotta salata and nutty roasted sunflower seeds. Get the Recipe Save 05 of 30 Spring Vegetable Paella Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen Welcome spring with a plant-forward paella celebrating cremini mushrooms, asparagus, sweet peas, spinach, radicchio, and parsley — swap out the sausage for an extra helping of mushrooms and omit the anchovies to keep it vegetarian-friendly. Get the Recipe Save 06 of 30 Mascarpone Polenta with Brown Butter Mushrooms Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely This simple yet special dish makes a terrific addition to your Easter table. A generous dollop of mascarpone makes the polenta extra-rich and beautifully velvety; it's crowned with oven-roasted mixed mushrooms and a fried egg, then drizzled in brown butter for an indulgent finish. Get the Recipe Save 07 of 30 Asparagus Salad with Smoky-Sweet Gremolata Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Tart sumac, piquant black pepper, and buttery extra-virgin olive oil bring out the best of this dish of verdant just-blanched asparagus spears. A crunchy, tart gremolata of dried cherries, almonds, parsley, mint, and lemon zest is sprinkled over the top for added texture and flavor. Get the Recipe Save 08 of 30 Spring Vegetable Potpies Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Natalie Ghazali Packed with a hearty mix of springtime delights — morel mushrooms, peas, asparagus, baby potatoes and carrots, and herbs — these individual vegetarian potpies employ store-bought all-butter puff pastry to minimize prep. Get the Recipe Save 09 of 30 Strawberry Burrata Salad Matt Taylor-Gross / Food Styling by Debbie Wee Strawberries marinated in a honey-sweetened balsamic vinaigrette surround a luscious ball of creamy, mild burrata. Arugula and basil leaves give this pretty spring salad a peppery, herbal bite. Get the Recipe Save 10 of 30 Feta Gnocchi with Lemony Yogurt and Spring Peas Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Risha Carnes Chef Cassie Piuma swaps out the classic potato for fluffy feta cheese in these gnocchi to make a savory, seasonal pasta dish with all kinds of texture from bright sugar snap peas and lemony, garlic-scented strained yogurt. Get the Recipe Save 11 of 30 Mushroom and Cabbage Wellington Food & Wine / Photo by Robby Lozano / Food Styling by Julian Hensarling Go all out this Easter with a gorgeous meat-free Wellington. Golden, flaky pastry is stuffed with an umami-rich mixed-mushroom duxelle and buttery caramelized cabbage for a sliceable centerpiece that serves eight. Get the Recipe Save 12 of 30 Scalloped Potatoes Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco Scalloped potatoes are a classic Easter side. These are made with plenty of cheddar cheese and fresh herbs for a rich, creamy dish that bakes up beautifully golden. Get the Recipe Save 13 of 30 Hot Honey–Carrot Flatbreads with Basil Chermoula Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Pursell Sweet-spicy honey-glazed roasted carrots are served atop ricotta-smeared naan and drizzled with bright basil chermoula for chef Suzanne Cupps' fresh, zingy flatbreads. The chermoula can be prepared in advance, but is just as easily made while the carrots are roasting. Get the Recipe Save 14 of 30 Spanakopita Pie Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Lydia Purcell Whether it's folded into triangles, rolled into logs, or layered in a pan, spanakopita is irresistible. This crunchy, cheesy pie envelops earthy greens and tangy feta in golden sheets of phyllo dough. Get the Recipe Save 15 of 30 King Trumpet Schnitzel with Mixed Herb Pesto Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Kathleen Varner Thick, meaty king trumpet mushrooms are double-breaded in spiced panko breadcrumbs to guarantee an exceptionally crunchy bite balanced out by a bright pesto made from spring herbs. Get the Recipe Save 16 of 30 Asparagus and Spring Onion Salad with Seven-Minute Eggs Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner F&W's Justin Chapple brings out the best of sweet spring onions, first-of-the-season asparagus, and tender lettuces with a tangy dressing of soy, ginger, and sherry vinegar, plus jammy egg yolks. Get the Recipe Save 17 of 30 Ratatouille Shepherd's Pie Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley France's signature vegetable stew meets Britain's mashed potato–topped pie in this tasty hybrid from chef Gabriel Rucker. Add beans or lentils to the mix to make it even more substantial. Get the Recipe Save 18 of 30 Crispy Salt and Pepper Air Fryer Tofu with Asparagus Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn This low-lift dish features tofu that's crispy around the edges and tender on the inside, coated in a sweet and salty marinade made with soy sauce, light brown sugar, and ground Szechuan peppercorns. It's accompanied by garlic-sesame asparagus — plus whatever other sides are on your Easter menu. Get the Recipe Save 19 of 30 Vareniki (Ukrainian Pierogi Dumplings) Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood A bit smaller than Polish pierogi, these Ukrainian dumplings are stuffed with a blend of caramelized onions, mashed potatoes, and salty cheese. Boil them until tender and serve with sour cream. Get the Recipe Save 20 of 30 Spring Minestrone with Grated Egg Pasta Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen A simple handmade grated pasta floats in a savory broth flavored with Parmigiano-Reggiano rind amid white beans and a garden's worth of greenery: fresh asparagus, sweet peas, sugar snaps, leafy spinach, and fresh dill. Get the Recipe Save 21 of 30 Pea Shoot and Chive Salad Dylan + Jeni This salad of fresh pea leaves, shoots, and sprouts from 2018 F&W Best New Chef Katianna Hong and John Hong of Yangban in Los Angeles is served up with a spicy ponzu dressing that gets its gentle heat from gochugaru, a Korean chile powder. Get the Recipe Save 22 of 30 Vegetarian Cassoulet Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Lydia Pursell A mix of dried and fresh mushrooms and canned white beans simmers to perfect tenderness in this hearty vegetarian main. A generous topping of panko and cheese adds a rich, crunchy finish. Get the Recipe Save 23 of 30 Roasted Baby Artichokes with Parsley and Mint Eva Kolenko With their mildly sweet, lightly astringent cores, baby artichokes are perfect for a quick roast. Toss them with parsley and mint for added brightness. Get the Recipe Save 24 of 30 Tegliata di Biete (Swiss Chard Torte with Raisins and Pine Nuts) Kelsey Hansen / Food Styling by Lauren McAnelly / Prop Styling by Joseph Wanek Marcella Hazan packs flavor into this torte with mildly sweet Swiss chard and fruity golden raisins. Get the Recipe Save 25 of 30 White Asparagus Soup with Pickled Ramps and Hazelnuts Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Winemaker and restaurateur André Mack balances his creamy white asparagus soup with tangy pickled ramps, crunchy roasted hazelnuts, and a drizzle of hazelnut oil. Get the Recipe Save 26 of 30 Saucy White Beans and Greens on Toast Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley F&W's Justin Chapple combines canned cannellini beans and Roman beans (also known as cranberry beans) with spinach, jalapeño, cumin, and citrus to spoon over slices of toasted bread. Get the Recipe Save 27 of 30 Farro Salad with Radishes, Snap Peas, Olives, and Pecorino Eva Kolenko Chewy, sweet, and earthy, farro makes the perfect base for a springtime salad — cook it in advance, then assemble the salad just before serving. Get the Recipe Save 28 of 30 Kale-Artichoke Stuffed Shells Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Keep Easter dinner simple with this hearty stuffed shells recipe that uses lots of shortcuts: jarred marinated artichoke hearts, jarred Calabrian chiles, canned cannellini beans, and jarred marinara sauce. The dish can be prepped ahead, too. Get the Recipe Save 29 of 30 Risotto with Parsley Puree and Caramelized Garlic Greg DuPree / Food Styling by Ruth Blackburn / Prop Styling by Thom Driver Chef Alice Delcourt's vivid risotto layers in parsley puree for fresh, green flavor. Plush with goat and Parmesan cheeses, the dish gets extra depth from a sweet boost of caramelized garlic. Get the Recipe Save 30 of 30 Leek and Mushroom Croquettes Joseph de Leo Chef Jerry Traunfeld serves these creamy-centered croquettes in walnut-size balls, but they can also be made larger for a vegetarian main course. Get the Recipe Save Explore more: Food Holidays & Occasions Easter Was this page helpful? Thanks for your feedback! Tell us why! Other Submit