31 Vegan Easter Brunch Ideas for a Crowd
Planning the perfect holiday spread? These vegan Easter brunch ideas are fresh, festive, and completely plant-based. From sweet pancakes and this vegan French toast recipe to this savory JUST Egg frittata and sweet desserts, these vegan Easter breakfast recipes will help you create a beautiful plant-based Easter brunch for a crowd that everyone will love.
A great vegan Easter brunch menu is all about fresh seasonal ingredients and simple dishes that are special without being complicated.
What am I talking about here?
Think fluffy pancakes, savory tofu scrambles, baked brunch savory tarts, and bright spring flavors like lemon, berries, carrots, and herbs.
Why will you love them?
These vegan Easter recipes are designed to be crowd-pleasing, easy to prepare with simple ingredients, and perfect for creating a festive vegan Easter breakfast or brunch spread everyone can enjoy. Check them out below and leave a comment to share your favorites!
Easter Coffee Drinks and Cocktails
No Easter menu is complete without vegan Easter brunch recipes designed to quench the thirst and/or satisfy the coffee lover in you. Family gatherings are not complete without them! Here’s a few of my favs:
Make this skinny vanilla latte recipe at home in 5 minutes using only 4 ingredients and 5 steps. Sweet, steamy and frothy, this vanilla latte drink pushes all the limits by using healthy, wholesome, plant-based ingredients that will warm your soul and blow Starbucks out of the water!
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I'm dreaming of a …this White Chocolate Latte recipe can be made quick and easy without espresso or even a fancy espresso machine.
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The healing properties of fresh oranges, turmeric root and ginger root infuse nicely in this Super Healthy Vegan Orange Julius,
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This delicious apple cider mimosa is like a party in a glass with crispy bubbly champagne and sparkling apple cider. The perfect fall brunch cocktail.
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A refreshing blueberry margarita recipe made with fresh blueberries and lemonade.
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Vegan Brunch Appetizers
Next level vegan appetizers for a vegan Easter brunch are a must for any Easter gathering. There’s no better way to kick off a meal than with big batch appetizers that will satisfy the whole crowd.
These Easy Vegan Pigs in a Blanket are the perfect finger food! Great for an appetizer, snacking, or sharing with friends at a party.
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Roasted to crispy perfection, these crispy cauliflower wings are loaded with nutrition and goodness and go from prep to plate in less than an hour.
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Accordion Potatoes, brushed with herby butter, baked to crispy perfection in less then 30 minutes, then dipped in my Creamy Chipotle Sauce. Try them once to see why they're the new viral craze on TikToc.
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Sink your teeth into these crispy Air Fryer Smashed Potatoes with fresh rosemary and garlic aioli. The perfect, ultra crispy snack or side dish that requires no boil, no mess and minimal cleanup. Vegan, gluten-free, 9 ingredients, 30 minutes.
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Choc-full of plant-based goodness and flavor, this Mouthwatering Roasted Beet Hummus Recipe is so versatile; it can be paired with a wholesome platter of seasonal vegetables, some whole wheat pita chips or even slathered on toast – the sky’s the limit. The color alone will persuade you to try it!
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Easter Mains & Egg & Meat Alternatives
Every vegan Easter celebration should create memories that make Easter morning that much more special. From your favorite tofu scramble recipe to vegan sausage or vegan bacon, these mains and meat and egg alternatives are the perfect brunch staples for Easter Sunday.
A plant-based, high-protein vegan ham recipe that makes the perfect centerpiece for holidays or any special occasion. And, it's great for hearty ham sandwiches the next day.
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Banana peel bacon? You betcha! Now you can prevent food waste and never toss out another overripe banana. This banana peel bacon recipe is smoky, crispy, savory and sweet, with a subtle hint of banana that's the rage of social media. Vegan bacon here we come, and this banana bacon is also gluten-free, requires only 10 common ingredients, and is ready in about 15 minutes.
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This Tofu Scramble Recipe delivers that classic eggy flavor in a satisfying savory breakfast you'll want to make again and again
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Combined with vegetables and vegan cheese, the result is a savory, satisfying plant-based breakfast that works just as well for meal prep as it does for brunch.
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If you love savory breakfast recipes, this eggless frittata is light, fluffy, creamy and filling, all in one skillet. Oodles of fresh, healthy vegetables abound and a sprig of fresh rosemary and banana peel bacon bits tops it off with a mean crunch.
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Celebrate in-season summer produce with this delicious, Vegan Tomato Zucchini Tart made with fresh basil, cherry tomatoes, zucchini, yellow squash and vegan Parmesan cheese.
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Vegan Pancake and French Toast Recipes
Perfect Easter treats mush include vegan pancakes and my reader-favorite pecan-crusted French toast. Don’t forget a glass of your favorite plant-based milk to wash them down with.
An absolutely nutty version of my Vegan French Toast with Pecan Crust topped with sticky maple syrup and fresh figs. So perfect looking on your breakfast table.
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Make these Vegan Blueberry Pancakes for a breakfast, brunch, or even dinner. Loaded with fresh blueberries and topped with homemade blueberry jam.
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Make this delicious Vegan Banana Pancakes recipe using a few pantry staples you may already have on hand and ripe bananas. Easy, fluffy, eggless, dairy-free with a gluten-free option. Top with a drizzle of your favorite maple syrup and that delicious banana flavor will speak to you all day.
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These White Chocolate Pistachio Vegan Pancakes are bursting with gooey white chocolate and crunchy pistachios, then drizzled with oodles of maple syrup for the perfect vegan breakfast the whole family will love.
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Overnight Oats and Chia Seeds Pudding
Recipe ideas that include high protein overnight oats and chia seed pudding ensure that you get your daily fiber requirement while still enjoying delicious vegan brunch recipes. Check out some of my favorite vegan Easter recipes below.
Apple Pie Overnight Oats are sumptuous and creamy – with crisp sweet applies and hints of cinnamon and nutmeg, this easy oats recipe – with only 8 ingredients – tastes just like apple pie. Enjoy this meal-prep breakfast without any of the cooking. Vegan, gluten-free.
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An easy Vegan Overnight Oats recipe that’s loaded with healthy berries, banana and coconut.
This Blueberry Chia Pudding recipe is a creamy, delicious breakfast option that will keep you feeling full and satisfied for hours! Naturally dairy and gluten-free, this tasty treat is packed with nutrients, fiber, and antioxidants, making it the perfect way to start your day. Plus, it's easy to make and can be customized with all sorts of yummy toppings.
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Bread, Biscuit and Muffin Ideas
Slather a big slab of vegan butter on these bread, biscuit and muffin recipes with plant-based ingredients.
Everyone will love the flavor of this Simple Vegan Zucchini Bread In One Bowl. It's fast, delicious, and great for using up that excess zucchini.
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This Vegan Biscuits Recipe is made with simple ingredients that you're likely to already have on hand, These yummy, flakey buttermilk biscuits are crunchy on the outside and fluffy on the inside and are just about the best vegan biscuits you'll ever have!
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These Vegan Strawberry Muffins are moist, light and fluffy and ready in 30 minutes or less. Simply perfect for a light breakfast or mid-day snack.
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Vegan Lemon Blueberry Muffins with Streusel Topping are the perfect eggless muffin recipe for breakfast or Sunday brunch. Easy, moist, flavorful and made with applesauce in one bowl, this is an easy vegan muffin recipe that can also be made gluten-free.
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Vegan Desserts for Easter
Easter celebrations are definitely not complete without easy vegan Easter desserts. Animal products not included in these sweet treats! Additionally, healthy ingredients abound in the vegan version of some of your favorites.
This Rosewater Vegan Tiramisu is loaded with luscious vegan mascarpone for the perfect no bake treat. Layered, delicious, and a fun addition to any gathering.
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This creamy, moist Vegan Carrot Cake is so delicious, you'll want to make it again and again. Also gluten-free.
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This lemon blueberry loaf recipe is loaded with vibrant berries, lemon zest and freshly squeezed lemon juice, then topped with a simple glaze that divinely complements the tartness of the lemon and sweetness of the berries.
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When life gives you lemons, make Vegan Lemon Poppyseed Cake! This gluten-free, eggless lemon poppy seed cake recipe is moist, fluffy and bursting with bright lemon flavor and the subtle crunch of poppyseed. A delicious marriage of tart and sweet ready in under an hour using only 11 ingredients.
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Moist Vegan Carrot Cake Recipe
This creamy, moist Vegan Carrot Cake is so delicious, you'll want to make it again and again. Also gluten-free.
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Servings: 12 slices
Calories: 1225kcal
Equipment
- Stand mixer or hand mixer
- Cake leveler or large serrated knife
- Cake turntable optional, you can also just use a cake stand.
Ingredients
Dry Ingredients
- 3 1/2 cups gluten-free flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 1/4 cups coconut sugar or light brown sugar
- 1/2 cup pecans finely chopped
Wet Ingredients
- 1 1/2 cups vegetable oil
- 7.5 oz JUST Egg
- 1/2 cup maple syrup
- 1 1/2 tsp vanilla extract
- 3 1/2 cups carrot finely grated
Cream Cheese Frosting
- 454 grams vegan cream cheese
- 2 cups vegan butter unsalted
- 8 cups powdered sugar sifted
- 2 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 325F/160C. Soak the baking strips in water, if using. Spray three 8-inch cake pans with cooking spray. Line with parchment paper.
- Sieve the flour, baking powder, baking soda, sea salt and spices into a mixing bowl. Whisk together until thoroughly mixed.
- Stir in the sugar and finely chopped pecans. Finely chopping the nuts will make the cake easier to cut perfect slices. Whisk again until well-incorporated.
- In a separate bowl, add the wet ingredients, except for the carrot Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight. for the carrot. Using a fork or whisk, stir until smooth and creamy.
- Add the finely grated carrot. Finely grating the carrot will make the cake more moist and easier to slice. Stir until smooth.
- Divide the batter between the pans. Weigh each pan and add or take mixture away until all pans have equal weight.
- Bake the cakes for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean. Transfer to a cooling rack and allow to cool for 10 minutes before turning each cake pan over and gently placing it on the rack to cool to room temperature.
For the Cream Cheese Frosting
- Beat the chilled cream cheese in a medium bowl until smooth. Set aside.
- In a large mixing bowl, beat the softened butter and vanilla extract until pale and fluffy.
- Add powdered sugar, one cup at a time. Scrape down the bowl and beat after each addition.
- Beat in the cream cheese until smooth. Place in the refrigerator prior to frosting the cake for at least 30 minutes for it to set. If you find it's not thick enough, you can add 2 teaspoons of tapioca starch or arrowroot powder to thicken it.
Assembling the Cake
- Once the cakes have cooled to room temperature, trim the tops with a cake leveler or serrated knife to make them level.
- Place a 10-inch cake board onto your cake turner. Spread a little frosting onto the board and then secure the 8-inch cake board on top of it. Spread a little more frosting onto the 8-inch board, then place the first layer on top of it.
- Half-fill the piping bag with frosting and pipe a layer of frosting onto the cake. Add the second layer and add more frosting before adding the third layer.
- Trim the sides of the cake if uneven and spread a thin layer of frosting over the entire cake to create a "crumb coat". Pipe another layer of frosting onto the top of the cake. Smooth with the offset palette knife, then chill in the refrigerator for `15-30 minutes to firm up.
- Remove from fridge. Spread the remaining frosting onto the sides of the chilled cake and use the offset palette knife to create a smooth coating. To create a pattern, turn the cake on the turntable while holding the off-set palette knife against the side of the cake. Repeat all the way up to the top, one section at a time.
- Press chopped pecans around the base of the cake.
- Place a 6-inch cake board lightly on top of .the cake before sprinkling the nuts around the edge. Carefully remove the cake board. This will help to create a neat finish. Transfer the cake to a cake stand and serve.
Notes
- Baking time will vary depending upon your oven. To make sure the layers are done, stick a toothpick into the center of each layer. If it comes out clean, it’s good to go. If it doesn’t, stick it back in the oven for a few more minutes and check again.
- If you like bursts of fruit, you can also add dried sultanas, raisins or pineapple pieces to the batter.
- Gluten-free vegan carrot cake should be served at room temperature. If storing in the refrigerator, remove 1-2 hours before serving.
- Weigh each cake pan once mixture has been added. Add or take away batter from the pans until the weights are equal.
- Beat the cream cheese and chilled vegan butter separately to ensure frosting is lump-free.
- Chill the cake in-between adding coats of frosting to create the smoothest finish. Chill again for 30 minutes once cake is completely frosted.
- To prevent the knife from dragging the frosting, dip the tip in hot water and tap off any excess water before gently pressing it into the side of the cake. Repeat as needed.
- For decorating the top of the cake, place a 6-inch cake board lightly on top of the cake before sprinkling nuts around the edge. Carefully remove the board and you’ll create a neat finish.
Nutrition
Serving: 1slice | Calories: 1225kcal | Carbohydrates: 137g | Protein: 7g | Fat: 67g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Sodium: 543mg | Potassium: 266mg | Fiber: 8g | Sugar: 102g | Vitamin A: 7679IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg
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