Roasted Carrot and Red Pepper Hummus Flatbread

For a heartier plant-based offering, this vegan flatbread is delish (and simple to whip up!). If you blitz the hummus ahead of time, all that’s left to do is warm your pita, smear on copious amounts of hummus, and top with your favorite veggies.

Classic Easy Bruschetta

As a recent tomato fan (used to hate them, sorry), I’m all about bruschetta as an appetizer. This classic bruschetta is, well, classic. All it takes is fresh tomatoes, basil, olive oil, and balsamic vinegar to bring those bruschetta dreams to life. Oh, and toasty sourdough to house these gorgeous toppings. It’s a crowd-pleasing appetizer that you definitely can’t go wrong with!

Vegan Pesto

I like to call this one “anytime pesto” because it takes about ten minutes to go from blender to bowl and enhances just about anything you pair it with. You could use this to top bruschetta, pair with crudités, or as a “sauce” option with your Easter spread. Whichever way you choose to take it, be sure to top this pesto with lots of toasted pine nuts and fresh basil.

Rainbow Beet Salad

We love this recipe for how it celebrates the season during one of spring’s most joyful gatherings. The colors feel especially festive, and the fresh ingredients make it a lovely contrast to heavier holiday dishes. It’s simple, stunning, and made to be shared.

Detox Salad With Cashew-Tamari Dressing

This is exactly the kind of Easter side we want to serve: seasonal, nourishing, and effortlessly beautiful. The mix of greens, crunchy vegetables, and creamy cashew-tamari dressing makes every bite feel special. Plus, those edible flowers make it feel especially festive for a spring gathering.

5-Ingredient Citrus Salad

I’ll never stop raving about this easier-than-pie citrus salad. All you have to do is peel and slice up a mix of citrus fruits, top with shaved red onion and marcona almonds, and finish with olive oil, salt, and pepper. That’s it! It’s a whole that’s so much greater than the sum of its parts, and it makes a stunning centerpiece to any table.

Pea Salad with Mint and Microgreens

Whether you’re Team Pea or Team Anti-Pea, you can’t help but admire this gorgeously green side dish. It’s full of springtime veggies like peas (duh), spinach, and sugar snap peas. Plus, it gives such spring vibes, no?

Einkorn Salad With Charred Squash

In this salad, einkorn berries straight from the husk are tapped as a textural topping that complements each beautiful element in play. You’ll cook the entire kabocha squash until it’s tender throughout, then layer with radishes, mustard seeds, pine nuts, herbs, and—of course—the einkorn. Consider this your new favorite spring salad, unlocked.

The Best Simple Green Salad

This simple green salad with walnuts and fresh herbs is the ideal sidekick to any other vegan Easter recipes you’ve got on your table. It’s simple enough to complement mains without overpowering any flavors. Pro tip? Shake up that dressing the night before so you can drizzle it over the lettuce right before serving.

Charlie Bird Farro Salad

Arugula, cherry tomatoes, pistachios, farro, radish, mint, and more—yes, more—come together to make this stunning salad that’s primed and ready to elevate your Easter table. It boasts the perfect balance of heartiness from the farro and freshness from the veggies, with herbs and crunchy pistachios sealing the deal on flavor and texture.

Green Goddess Pasta Salad

This pasta salad is a lean, green, and not-so-mean staple for any and all pasta salad lovers. The green content is off the charts, so you can pack in lots of veggies in a different format than your typical salad. It celebrates artichokes, avocado, peas, cucumbers, and a whole slew of fresh herbs to tie it all together.

Vegan Butternut Squash Soup

If your Easter table could use something a little cozy, this is the recipe to make. It brings rich flavor and velvety texture, but still feels light enough for a spring gathering. Topped with pumpkin seeds, cilantro, and a drizzle of coconut milk, it’s as pretty as it is satisfying. 

Roasted Mushrooms with Thyme and Smoked Salt

In case you missed it, mushrooms are the new superfood. And in this recipe, they’re superstars as well. You’ll take the little gems to the skillet with olive oil, garlic, and thyme and sauté until they’re caramelized and browned. Then, add in a touch of ghee, apple cider vinegar, and dijon mustard. You can serve these alongside a vegan main or eat them as-is—either way is stunning.

Salt & Vinegar Crispy Potatoes

It’s not an exaggeration to say that these are the best potatoes I’ve ever had. As a devout fan of sea salt and vinegar chips, I was immediately inclined to try this OG potato version. And they did not disappoint. Not only are they easy to make, but the recipe only calls for four ingredients that I almost always have on hand. Run, don’t walk to make these—you won’t regret it.

Make-Ahead Mashed Potatoes

Yes, vegan mashed potatoes are possible and delicious! Here, you’re getting all the buttery, potato-y goodness of traditional mashed potatoes without the actual butter. That’s right—these mashed potatoes let the tuber itself shine with lots of olive oil-laced flavor and texture. They’re silky smooth and only taste indulgent. You get a healthier spin without sacrificing taste. Total win-win.

Grapefruit, vodka, and agave come together to create a vibrant cocktail that’s perfect for spring. It’s easy to mix up and refreshing thanks to the tart grapefruit. The best part? You can batch it with everything but the sparkling water, which you can add to each glass just before serving.

Elderberry Spring Cocktail

Vodka, St. Germain, meyer lemon juice, and sparkling water are all you need to make this showstopping spring sipper. It’s festive with those gorgeous floral ice cubes, so I encourage you to give those a try. Dainty chamomile flowers make the cutest cubes, but feel free to experiment! Lavender, forget-me-not’s, thyme—the possibilities are endless.

Gluten-Free & Vegan Carrot Cake Cupcakes

Carrot cake, but in miniature, grab-and-go form. On top of that, this recipe is a cleaned-up classic that you can come back to over and over. With oat milk, maple syrup, walnuts, and shredded carrots, this cupcake is perfect in every way.

Vegan and Gluten-Free Strawberry Shortcakes

This gluten-free, vegan strawberry shortcake is a true spring classic—reimagined with a lighter, plant-based twist that doesn’t sacrifice flavor. With crisp, golden biscuits that stay tender inside and just sweet enough to let the juicy strawberries shine, it’s the kind of dessert that feels both nostalgic and fresh.

Banana-Cashew Baked Oatmeal

You know all about chilled overnight oats, but let me introduce you to a warm-style oatmeal bake that you can meal prep for your gathering. This oatmeal combines banana, peanut butter, cashews, and cinnamon plus oats and ground flaxseed to bulk up the health benefits. You can prep this entirely beforehand, then either bake it immediately and reheat the next day, or refrigerate and wait to enjoy it straight out of the oven. You can’t go wrong with either.