A collection of ideas for a vegetarian Easter dinner, beginning with a spring cocktail and appetizer, then a starter, breads, sides, mains, and dessert.
Also see my piece on a vegetarian Easter brunch, which includes tips for organizing and hosting a relaxed brunch for family and friends.
The Easter dinner I remember featured glazed ham growing up, but this collection is for anyone who wants a fully vegetarian holiday meal—not just vegetarian sides.
Below you’ll find menu ideas from cocktails to dessert, many of them seasonal and some vegan-friendly.
C O C K T A I L
Begin with a light, refreshing cocktail to set the tone. This particular drink works well as an aperitif or a palate-cleansing dessert because it includes lemon sorbet.
Sgroppino
Sgroppino is a classic three-ingredient Italian cocktail that’s part drink, part sorbet dessert. Think sparkling Prosecco blended with lemon sorbet and a splash of vodka. Serve in champagne flutes and garnish with a mint leaf for a pretty, spring-appropriate presentation.
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A P P E T I Z E R
Guests often arrive hungry, so offer a small spread: crackers and cheese, a few pickled vegetables, and an easy, elegant tart.
Asparagus Tart
An asparagus tart made from store-bought puff pastry keeps the prep simple. Spread the pastry with a soft herbed cheese, arrange asparagus spears on top, and finish with grated Parmesan before baking for a crisp, savory starter.
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S T A R T E R
For a first course consider small bowls of puréed soup. They’re comforting, easy to serve, and set a spring tone when made with seasonal produce.
Cream of Asparagus Soup
A simple cream of asparagus soup takes little prep time and can be served hot or chilled. Finish each bowl with fresh dill and chives to brighten the flavor and presentation.
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B R E A D
Warm bread is essential at any holiday table. Classic dinner rolls work, but for Easter I love serving hot cross buns.
Hot Cross Buns
Hot cross buns are slightly sweet, yeasted rolls flavored with dried fruit and warming spices. They require time for rising but make a festive, traditional addition to the table, finished with a piped or glazed cross on top.
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S I D E S
Holiday dinners often shine because of the sides. Here are several seasonal options that can stand alone or complement a main course.
Potatoes Au Gratin
A potatoes au gratin with roasted poblanos adds depth and a touch of heat to the classic cheesy casserole. Thinly sliced potatoes layered with cheese and peppers bake into a creamy, comforting side.
Roasted Asparagus Gribiche
Roast or grill asparagus and top it with gribiche, a French-style egg-and-herb sauce similar to an egg salad turned into a tangy condiment with capers, parsley, and thyme. It’s perfect for dinner or brunch.
Herby Peas and Crispy Green Rice
This vibrant rice salad combines crispy rice with plenty of fresh herbs, sugar snap peas, and a balance of sweet raisins and tangy seasonings. Use generous amounts of parsley, cilantro, dill, and mint—or whatever herbs you have on hand—for a bright, green side.
Cauliflower Scampi in Lemon, Shallot, White Wine Sauce (with Pasta option)
Cauliflower scampi is an easy vegetarian twist on a seafood classic. Steamed cauliflower florets are tossed in a bright sauce of lemon, shallot, garlic, and white wine; serve over pasta or as a standalone vegetable main.
Potato Asparagus Salad with Lentils and Lemon Vinaigrette
This hearty spring salad combines tender potatoes, asparagus, lentils, radishes, sugar snap peas, and fresh mint, all dressed in a bright lemon vinaigrette. It’s substantial enough to serve warm as a main or at room temperature as a side.
Broccoli Casserole with Cheese and Quinoa
A cheesy broccoli casserole with quinoa is an easy, satisfying side or vegetarian main. This version skips a roux for simplicity; you can substitute cooked rice if you prefer a different grain.
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M A I N S
Choose a main that is filling and showcases spring produce. Below are several options that range from creamy baked dishes to pasta and pilafs.
Baked Artichoke Risotto
A baked artichoke and radicchio risotto offers creamy comfort without the constant stirring of classic risotto. Finished with lemon-caper breadcrumbs, it’s an elegant oven-baked casserole perfect for a holiday table.
Slow Cooker Risotto with Asparagus
A slow cooker risotto simplifies preparation and yields a luscious, creamy texture. Adding fresh asparagus makes it an ideal spring main that you can set and forget while you finish other dishes.
Asparagus Carbonara with Horseradish Breadcrumbs
Asparagus carbonara shows how easily a classic pasta can be adapted without bacon. Creamy eggs and cheese coat the pasta and asparagus, while horseradish breadcrumbs add a punchy, crunchy finish.
Cheese Tortellini with Fava Beans and Herbed Ricotta
Toss cheese tortellini with herbed ricotta and top with sautéed tomatoes, scallions, and fava beans. If fresh fava beans aren’t available, substitute green beans cut into bite-sized pieces.
Barley Pilaf with Artichokes, Peas, and Mint Pesto
This vegan barley pilaf mixes artichoke hearts with peas, tomatoes, and a bright mint pesto. It’s hearty, flavorful, and comes together in about 30 minutes—great for a make-ahead or last-minute main.
Cauliflower Tetrazzini with Poblano Peppers
Cauliflower tetrazzini swaps the usual poultry for roasted cauliflower and adds poblano peppers for warmth. Yogurt replaces heavier dairy for a lighter, tangy sauce—resulting in a comforting casserole with bright flavors.
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D E S S E R T
Finish the meal with something fresh and sweet. Simple berries work beautifully, or choose a spring cake that pairs well with whipped cream or ice cream.
Farmhouse Strawberry Yogurt Cake
A light, lemon-scented strawberry yogurt cake is a favorite spring dessert. Serve it plain, with vanilla ice cream, or topped with sliced strawberries and whipped cream for a classic finish.
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I wish you and your loved ones a joyful Easter. I hope these vegetarian recipes inspire a celebratory, delicious table this spring.