Vegan Easter Mains For Your Easter Dinner

Easter is a time for celebration, family gatherings, and delicious food—and you don’t need meat or dairy to create an impressive main course. These vegan Easter mains are packed with flavor, vibrant ingredients, and seasonal produce. Whether you’re hosting a fully plant-based dinner or simply want to include a few vegan options, these dishes are sure to please everyone at the table.

Why You’ll Love This Recipe

These vegan Easter main dishes are hearty, festive, and full of fresh springtime flavors. Each recipe is designed to be both satisfying and elegant, perfect for impressing guests during your Easter celebration. They also offer wholesome, nutrient-dense ingredients that align with a healthy lifestyle. Best of all, they allow everyone—regardless of dietary preference—to enjoy a beautiful holiday meal together.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Here are a few ideas of vegan Easter mains and their typical ingredients:

1. Vegan Lentil Loaf

• Cooked lentils
• Rolled oats
• Chopped vegetables (onions, carrots, celery)
• Tomato paste
• Soy sauce
• Ground flaxseed
• Spices (thyme, garlic powder, smoked paprika)

2. Stuffed Butternut Squash

• Butternut squash
• Quinoa
• Dried cranberries
• Kale or spinach
• Chopped pecans or walnuts
• Garlic
• Olive oil
• Fresh herbs (parsley, thyme)

3. Mushroom Wellington

• Puff pastry (vegan)
• Mushrooms (portobello or cremini)
• Onion and garlic
• Spinach
• Dijon mustard
• Breadcrumbs
• Olive oil

4. Vegan Shepherd’s Pie

• Potatoes (for mash)
• Plant-based milk and vegan butter
• Lentils or vegan ground
• Onion, carrots, peas, corn
• Tomato paste
• Vegetable broth
• Herbs (rosemary, thyme)

directions

Vegan Lentil Loaf:

1. Preheat oven to 375°F (190°C).
2. Sauté vegetables until soft.
3. Mix with cooked lentils, oats, flaxseed, tomato paste, and seasonings.
4. Press into a loaf pan and bake for 45 minutes.
5. Let cool before slicing.

Stuffed Butternut Squash:

1. Halve and roast the squash until tender.
2. Cook quinoa and sauté the greens.
3. Mix with cranberries, nuts, and herbs.
4. Fill roasted squash with mixture and return to oven for 10 minutes.

Mushroom Wellington:

1. Sauté mushrooms with onions, garlic, and spinach until moisture evaporates.
2. Spread mustard over puff pastry.
3. Add mushroom filling, fold, and seal.
4. Bake at 400°F (200°C) for 25–30 minutes until golden.

Vegan Shepherd’s Pie:

1. Boil potatoes and mash with vegan butter and milk.
2. Sauté vegetables and lentils with tomato paste and broth.
3. Layer lentil mixture in a dish and top with mashed potatoes.
4. Bake at 375°F (190°C) for 25–30 minutes.

Servings and timing

• Vegan Lentil Loaf: Serves 6–8; Prep: 20 min, Cook: 45 min
• Stuffed Butternut Squash: Serves 4; Prep: 15 min, Cook: 40 min
• Mushroom Wellington: Serves 6; Prep: 25 min, Cook: 30 min
• Vegan Shepherd’s Pie: Serves 6–8; Prep: 20 min, Cook: 30 min

Variations

• Use sweet potatoes instead of regular ones in shepherd’s pie for a sweeter twist.
• Replace quinoa with wild rice in the stuffed squash for a different texture.
• Add chopped nuts to the lentil loaf for a crunchier bite.
• Use a variety of mushrooms in the Wellington for a deeper flavor.
• Incorporate seasonal greens like asparagus or leeks for a spring touch.
• Try a chickpea-based loaf for a different protein base.
• Add a balsamic glaze to the mushroom Wellington for richness.

storage/reheating

Store any leftovers in airtight containers in the refrigerator for up to 4 days.
To reheat, warm the dishes in a preheated oven at 350°F (175°C) until heated through—about 15–20 minutes depending on the dish.
Freezing is possible for the lentil loaf and shepherd’s pie; wrap tightly and store for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

How do I keep the lentil loaf from falling apart?

Use flaxseed as a binder and make sure your mixture isn’t too wet before baking. Let it rest before slicing.

Can I make these dishes ahead of time?

Yes, most of these dishes can be made a day ahead and reheated in the oven before serving.

What can I use instead of puff pastry for a gluten-free Wellington?

You can use gluten-free puff pastry or wrap the filling in large cabbage or collard green leaves.

Is there a nut-free version of stuffed butternut squash?

Yes, simply omit the nuts or use sunflower seeds or pumpkin seeds instead.

Can I freeze mushroom Wellington?

It’s best to freeze it before baking. Assemble it, freeze, and bake directly from frozen, adding extra time.

What’s a good substitute for lentils in the shepherd’s pie?

You can use a vegan ground meat substitute or cooked chickpeas.

How do I add more protein to these dishes?

Add cooked chickpeas, tofu, or tempeh to the fillings or serve with a protein-rich side like beans.

Can I use canned lentils for the lentil loaf?

Yes, just make sure to drain and rinse them thoroughly.

What sides go well with these mains?

Roasted vegetables, spring salads, and mashed potatoes pair beautifully with these mains.

How do I make the dishes more festive?

Use fresh herbs, colorful vegetables, and garnish with pomegranate seeds or edible flowers for a holiday touch.

Conclusion

Vegan Easter mains can be every bit as impressive and delicious as traditional fare. With options like lentil loaf, stuffed butternut squash, mushroom Wellington, and shepherd’s pie, you can create a memorable, plant-based Easter dinner that satisfies and delights. Celebrate the season with these wholesome, flavorful dishes that everyone will love.

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