Easter is traditionally not very veg-friendly, but with a few simple tweaks—and some delicious recipes in your arsenal—you can wow your family and prove that truly anything can be made vegan. Vegan Instagrammers are sharing their recipes for everything from deviled eggs to hot cross buns to supply you with plenty of inspiration to get creative in the kitchen this holiday.
Creamy and sweet—while still maintaining a delicate lightness—these zesty lemon bars from Minimalist Baker make the perfect addition to any springtime festivities.
Prove that even the most egg-heavy dishes can be veganized with these egg benny’s from Hot For Food, drizzled with rich vegan hollandaise sauce. Your guests will definitely be asking, “Are you sure this is vegan?” after chowing down on these.
The perfect recipe to make with kids, these simple cupcakes—decorated with Dandies marshmallows and fruity cereal—exude spring with their floral decorations and brightly sprinkled cake.
For a more sophisticated addition to your Easter feast, make Vegan Yack Attack’s white chocolate bark loaded with fresh berries, pistachios, and candied lemons.
A beautiful, plant-based centerpiece for your Easter meal, this spiraled vegetable quiche featuring Follow Your Heart’s VeganEgg is sure to be the talk of the meal.
For a healthier, and slightly less sugary, baked good, make Vegan Richa’s lemony muffins, which get an added boost of color and health benefits from the addition of turmeric.
Traditionally eaten during Lent, especially in the week leading up to Easter, hot cross buns have been a staple associated with this holiday for centuries. Veganize these traditional baked goods with Delightful Adventure’s simple recipe.
While these may look just like their animal-based counterparts, they come without any of the cruelty! Your guests will be impressed when you unveil these plant-based deviled eggs.
Cream eggs that are not only vegan, but healthier—made from ingredients including coconut milk, cashew butter, and maple syrup—are all the rage come Easter. Who needs store bought candy, when you can make your own with this recipe from SpamellaB?
Buttery, sweet coffee cake is always a welcome addition to brunch, but this version from Connoisseurus Veg has had a spring makeover thanks to the addition of fresh lemon and blueberries.
Sarah McLaughlin is the New Products Editor for VegNews who is excited to impress her family with a homemade vegan Easter brunch this year.
Photo credit: hot for food
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