Easter

91 Vegetarian Easter Recipes

For a vegetarian feast, serve a menu of celebratory, meat-free dishes like Spanish frittata with herby yogurt, leek and potato galette, and pasta with baby artichokes and mascarpone.
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Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/91

    Spring Risotto

    Swap out the chicken stock for vegetable broth to make this lovely, verdant risotto vegetarian.

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  • Photo by Alex Lau, Food Styling by Molly Baz
    4/91

    Cheesy Kale and Mushroom Strata

    How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
    5/91

    Cheesy Hand Pies

    The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    6/91

    Spiced Chickpeas and Greens Frittata

    When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet dish.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    7/91

    Cacio e Pepe Pie

    In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/91

    Shingled Sweet Potatoes With Harissa

    Harissa lends both a spiciness and an earthiness to this savory sweet potato dish.

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  • Photo by Michael Graydon & Nikole Herriott
    9/91

    Navy Bean and Escarole Stew With Feta and Olives

    Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    10/91

    Porcini Popovers

    Golden popovers studded with porcini mushrooms are an impressive addition to the Easter table.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    11/91

    Herb-Crusted Cauliflower Steaks With Beans and Tomatoes

    Meaty slices of roasted cauliflower are topped with crunchy, herby breadcrumbs and served with a simple salad of white beans, tomatoes, and green beans.

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  • Photo by Chelsie Craig, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    12/91

    Big-Batch Hard-Boiled Eggs

    If you’re cooking a large number of eggs for an Easter crowd, steaming yields the most consistent, perfectly jammy results.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    13/91

    Torta Pasqualina

    Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    14/91

    Wild Mushroom and Parsnip Ragout With Cheesy Polenta

    This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    15/91

    Ramp Fritters

    These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Rhoda Boone
    16/91

    Smoky Beans and Greens on Toast

    Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. But whenever skillet-fried toast is an option, you should probably take it.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    19/91

    Cheesy Corn Spoon Bread

    Serve this creamy and garlicky spoon bread hot out of the oven.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    20/91

    Make-Ahead Spanish Frittata

    Serve squares of this potato-packed frittata at an Easter buffet, or dressed up on the plate with a simple green salad and a dollop of garlic mayonnaise.

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  • Photo by Alex Lau, Food Styling by Sue Li
    23/91

    Oven Polenta With Roasted Mushrooms and Thyme

    Still stirring your polenta? With this nearly hands-off method, the oven does the hard work while your stovetop does the bare minimum.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    24/91

    Mushroom and Kale Breakfast Skillet

    For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet is here for you. Serve with toast on the side for mopping up those runny yolks.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    37/91

    Polenta Bites With Wild Mushrooms and Fontina

    Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with wild mushrooms and Fontina, then bake until melty and irresistible.

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  • Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Elizabeth Jaime
    38/91

    Spring Minestrone Verde With Pistachio Pesto

    A nutty pesto tops this vibrant soup. Use water in place of chicken broth to make it vegetarian.

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  • Photo by Jennifer Davick
    47/91

    Crunchy Quinoa Salad

    Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

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  • Photo by Peden + Munk
    48/91

    Roasted Eggplant and Crispy Kale With Yogurt

    Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.

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  • Photo by Bobbi Lin
    51/91

    Kuku Sabzi

    Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. You really can use whatever hearty greens and herbs you like.

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  • Photo by Laura Dart and A.J. Meeker
    52/91

    Bitter Greens Salad With Melted Cheese

    Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

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  • Photo by Alex Lau
    55/91

    Jammy Eggs and Feta Flatbreads with Herbs

    Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers’ market.

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  • Photo by Laura Dart and A.J. Meeker
    56/91

    Raw Asparagus Salad with Breadcrumbs, Walnuts, and Mint

    Make this dish before you do any cooked asparagus dishes, at the start of the season when you get pristine spears. At first glance, the dish looks kind of “meh,” but once you taste it, the flavor and texture blow you away. Be sure to cut the asparagus very thin.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    61/91

    Cauliflower “Couscous” With Dried Fruit and Almonds

    Mimicking traditional semolina pasta, cauliflower "rice" takes on fragrant Persian spices in this grain-free take on couscous.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    62/91

    Sunflower Seed "Risotto" With Squash and Mushrooms

    To mimic a traditional risotto, this grain-free version first simmers sunflower seeds to soften them to a rice-like texture, then purées a portion of them to create a creamy sauce. You can easily follow the sunflower cooking method for a basic go-to grain-free risotto, then swap in whatever seasonal vegetables you'd like to top it with.

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  • Jonathan Lovekin
    63/91

    Cauliflower Cake

    Serve this savory cake alongside a simple salad of sliced cucumber, dill, mint, a little sugar, cider vinegar, and canola oil. Wrapped well, this cake will taste even better the next day.

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  • Photo by Bobbi Lin
    64/91

    Hasselback Butternut Squash With Bay Leaves

    For this special occasion–worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.

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  • Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski
    75/91

    Braised Artichokes with Tomatoes and Mint

    All your favorite classic Italian flavors plus a hit of fresh mint make these braised artichokes an absolutely irresistible spring side.

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  • Photo by Alex Lau
    76/91

    Cream of Cashew Pea Soup

    Cashews lend body, creaminess, and richness to this pea soup and also make it vegan; sub almonds if you prefer.

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  • Photo by Christopher Testani
    83/91

    Farmers Market Quinoa Salad

    Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    84/91

    Pull-Apart Bread With Pumpkin and Spinach

    Forget the standard dinner rolls this Easter—what your table needs is this gorgeous, flavor-packed bread.

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  • photo by Hirsheimer & Hamilton
    85/91

    Artichoke and Feta Tarts

    Puff pastry and jarred marinated artichokes make quick work of this impressive starter.

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  • David Loftus
    86/91

    Pot-Roasted Artichokes with White Wine and Capers

    In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    87/91

    Sugar Snap Pea Salad

    Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

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  • Photo by Johnny Miller
    88/91

    Farro Salad With Roasted Sweet Potatoes, Red Onion, and Goat Cheese

    Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play—roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.

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  • Photo by Peden & Munk
    89/91

    Flatbread with Fava Beans, Cucumbers, and Burrata

    Fava beans most likely require a trip to a farmers’ market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    90/91

    All Green Salad With Citrus Vinaigrette

    This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

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  • Photo by David Loftus
    91/91

    Pressed Broccoli Rabe and Mozzarella Sandwiches

    When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top.

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