9 Vegetarian Easter Dinner Ideas

posted on April 5, 2014 at 2:41 am

Being a vegetarian makes it hard to plan for holidays that traditionally involve meat, such as Easter. The typical ham dish doesn’t exactly fit into your meat-free diet plan. Luckily, with all of the culinary geniuses out there, there now exists plenty of healthy and tasty meat alternatives for your Easter dinner. It’s totally possible to stick to your beliefs while still celebrating the holiday. Try one of these great vegetarian Easter dinner ideas that you and your family will love.


1. Seitan and Polenta Skillet with Fresh Greens

Vegetarian Easter Dinner

One 18-ounce tube polenta
1 1/2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-sized pieces or strips
4 large or 6 medium stalks bok choy (with leaves), sliced crosswise,
or 6 to 8 collard or kale leaves, stemmed and cut into ribbons
5 to 6 ounces fresh baby spinach or baby arugula
4 scallions, green and white parts, sliced
1 tablespoon balsamic vinegar, or more to taste
1/4 cup sliced sun-dried tomatoes, optional
Salt and freshly ground pepper to taste

This is a hearty dish that lets you splurge for an Easter-worthy meal. Start by cutting the polenta into 1/2 inch thick slices, and then again into four wedges. Cook the polenta wedges in a pan for five minutes on each side. Next, cook the seitan with the oil and soy sauce and saute. Add in the bok choy, spinach, and scallions. Add vinegar to taste, then fold in the polenta and dried tomatoes. Serve hot and fresh.


2. Lemon Risotto

Vegetarian Easter Dinner

1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
zest of 1 lemon
2 teaspoons lemon juice
4 cups vegetable broth
1 cup parmigiana cheese, grated
salt and pepper to taste

Spring is a time of freshness and life, so why not zest it up with some lemon love? Take a large frying pan and saute the onions in olive oil and butter, then add the garlic, rice, and toast. Slowly add the broth when liquid is almost gone. This should take about 20-25 minutes. Stir in the lemon zest and juice, cheese, salt, and pepper. Eat while it’s hot!


3. Rustic Asparagus Quinoa Tart

vegetarian Easter dinner

for the millet quinoa: mix
2 1/2 cups water or vegetable broth
1/2 cup millet
1/2 cup quinoa – rinsed well
1 tsp salt
2 tbsp sun dried cherry tomatoes with marinade
juice of 2 lemons
2 tbsp fresh curly leaf parsley
1 tbsp truffle oil
handful of fresh asparagus stalks, trimmed and cut in half

for the tart crust
1 1/4 cups all purpose gluten free baking mix
zest of 1 lemon
2 tsp poppy seeds
1 tsp sugar
pinch of salt
1 stick (1/2 cup) cold vegan buttery sticks ( i used earth balance)
1 -2 1/2 tbsp ice water

This hearty dish combines all of your favorite goodies into one delectable treat. Start by making the tart crust. Combine baking mix and salt, and then add the ice water until a dough forms. Wrap in plastic wrap and let sit in fridge for 20-45 minutes. Boil water and broth in a medium sauce pan and then add the millet and quinoa. Simmer for 15 minutes and let sit covered for 10 minutes. Stir in salt and parsley. Take the tart crust and roll into a 12 inch circle. Add quinoa millet mixture to center of the crust, and layer asparagus in a pretty patter on top. Fold the tart crust over the top, leaving the center exposed. Bake for 30-45 minutes until crust is golden brown.


4. Fusilli with Broccoli and Basil Pesto and Red Radish

vegetarian Easter dinner

1.5 cups uncooked whole grain fusilli
5-6 florets of broccoli, chopped (a little more than 1 cup chopped)
3 big cloves garlic
1/2 green chili or to taste
1/4 teaspoon salt or to taste
1/4 cup water
2 Tablespoons basil cashew pesto, or more to taste (or blend 3/4 packed cup of basil pureed with a tablespoon of Extra virgin olive oil(evoo). 2 Tablespoons cashews and 2 cloves of garlic, salt, pepper to taste, water if needed)
5-6 medium red radishes sliced
1 teaspoon organic canola oil

Rabbits love to nibble on broccoli and radishes, so you’re totally fitting in with the Easter theme with this dish. Cook the pasta and put aside. In a medium pan, cook garlic, chili, broccoli, and salt. Add some water, and let simmer for 5 to 7 minutes until broccoli is tender. Take off the heat and add in the basil pesto. Cook the radishes for a minute, then add in the pasta and broccoli puree. Add more salt and spices to taste, and serve with chopped cashews, walnuts or almonds.


5. Potato and Cheese Pierogies

vegetarian Easter dinner

one batch pierogi dough
3 yukon gold potatoes, peeled and diced into 1/2-3/4″ cubes
1/2-1 c shredded vegan mozzarella style cheese(we use Teese)
1 1/2 tbsp Earth Balance plus more for frying

If you don’t already know about the deliciousness of pierogies, then you’ve been missing out. These delicate morsels are a staple for Easter time, and they just so happen to be vegetarian. Boil the potatoes until they are cooked. Strain and add in the Earth Balance, mashing until they are smooth. Roll out the pierogie dough and cut into small circles about 4 to 5 inches wide. Add one tablespoon of potato and cheese in the center of each circle. Fold in half and crimp edges. Boil the pierogies until they float. For added taste, fry the pierogies in a skillet before serving. Add some tomato sauce, sauerkraut, or vegan sour cream for added flavor when eating!


6. Crustless Spinach and Tofu Quiche

vegetarian Easter dinner

1 medium onion
250 g spinach
4 eggs
1 1/2 cups milk (I use 1% fat)
150g firm tofu, crumbled
Dash of nutmeg
Dash of white pepper
Salt to taste

Dig into this quiche, which features protein-packed tofu to make up for being meatless. Start by dicing the onion and sauteing. Add in the spinach and season with salt. Drain and spread on the bottom of an 8″ pie dish. Beat together eggs, milk, tofu, nutmeg, white pepper, and salt. Pour over the spinach and bake for 40 minutes until set. Cut into slices and serve hot!


7. Black Rice with Black-Eyed Peas and Greens

vegetarian Easter dinner

1 cup forbidden black rice (or use wild rice)
3 cups vegetable broth or water
3 tablespoons olive oil
3 medium carrots, thinly sliced
2 large celery stalks, finely diced
3 to 4 scallions, white and green parts, thinly sliced
2 cups cooked fresh or thawed frozen corn kernels
(from 3 medium-large ears)
10 to 12 ounces collards greens or kale (any variety),
stemmed and cut into narrow ribbons
15- to 16-ounce can black-eyed peas, drained and rinsed
2 tablespoons balsamic vinegar
Juice of 1/2 to 1 lemon, to taste
1/4 cup chopped fresh dill, or more, to taste
1/4 cup chopped fresh parsley, or more, to taste
Salt and freshly ground pepper to taste
Toasted pumpkin seeds for topping, optional

While this recipe may look daunting, the tasty results are well worth the hefty ingredient list! Add together the rice and broth and simmer for about 40 minutes. Saute the carrots, celery, and scallions until they are golden brown. Stir in the green parts of the scallion and corn. Saute the onion and greens in a separate pan, then add 1/4 cup water. Add in the black-eyed peas, vinegar, and lemon juice, then stir in the wild rice. Stir in the dill, parsley, salt, and pepper. Serve hot and add pumpkin seeds on top for added flavor.


8. Grilled Eggplant and Minty Feta Roll-ups

vegetarian Easter dinner

2 eggplants (aubergines)
4 Tb olive oil
6 oz (180g) feta cheese
1 red chili pepper (or half if you don’t like much heat), deseeded and minced
10 kalamata olives, minced
juice of half a lemon
small handful of fresh mint leaves
2 tortillas

Why not add a bit of ethnic fun to your Easter dinner? Start by slicing the eggplants into five slices. Grill for a few minutes. In the meantime, mix the feta, minced chili, olives, lemon juice, and mint leaves. Cut tortillas into six strips, then add two strips to each eggplant slice. Spoon some of the feta mix on the big end of the eggplant, then roll up and seal with a toothpick.


9. Orzo-Stuffed Bell Peppers

vegetarian Easter dinner

1 cup dry orzo pasta cooked according to package directions
1 cup arugula chopped
1 (8.75- oz.) jar Kozlowski Farms Basil & Garlic Bruschetta Tapenade
1 tbsp. capers (optional)
2 clove garlic minced
Salt and freshly ground pepper to taste
2 bell peppers any color cut in half lengthwise and seeds removed
2 tbsp. mizithra cheese (optional, in our Deli) finely grated

This dinner gives the Easter bunny a little bit of heat. Start by stirring together the cooked pasta, arugula, tapenade, capers, and garlic, seasoning with salt and pepper. Spoon into the peppers and sprinkle with cheese. Grill on foil over medium heat and covered for about 10 to 15 minutes. Peppers should be soft and filling must be warmed through. Dig in and enjoy!

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