25 Vegetarian Easter Recipes That Your Entire Family Will Love

Whether you're hosting a brunch, lunch, or dinner, this rich, vegetarian tart is perfect for a crowd. Wild mushrooms are flavored with shallots, garlic, red pepper flakes, and plenty of parsley. The nutty crust will make your guests want to eat every last crumb.

Enjoy a taste of spring with this bright green, nutritious salad. Protein-rich quinoa and millet are crisped in the oven, then tossed with four cups of tender greens like pea shoots, baby kale, and spinach, plus scallions, peas, and mint.

Hosting an Easter brunch? Crepes are the perfect dish to make for a crowd because you can whip up a big batch all at once. This luxurious version is sure to wow. Rich cheeses such as fontina or gouda are perfect here.

It's not Easter without carrot cake! This absolutely stunning version is about as classic as it gets, with one extra sweet detail: a white chocolate and cream cheese frosting piped into a series of ruffles.

This simple salad is the epitome of springtime. It makes use of two of the season's best vegetables—fresh asparagus and shelled English peas—which are tossed with fragrant mint, toasted almonds, olive oil, and rice wine vinegar.

Start your Easter celebration off with these open-faced, vegetarian bites. Layered on top of thick slices of toasted rustic bread are lemon-infused ricotta, sautéed leeks, sugar snap peas, and mint leaves.

Enjoy artichokes at their peak in this briny, salty appetizer. Artichokes are steamed, then filled with a breadcrumb mixture made with garlic butter, capers, cornichons, and lemon juice. Their blooming appearance invites guests to dig right in.

This simple and colorful tart is perfect to serve as a vegetarian main course. The filling is made with a Hazelnut-Cilantro Chermoula, a North African sauce that's similar to pesto. It's topped with a bevy of bright roasted root vegetables.

Carrots come in two forms in this jaw-dropping soufflé. They're boiled then puréed with cooked parsnips and carrot juice for a slightly sweet, orange-hued mixture that makes this main something totally new.

Bright and sunny like Easter morning, this quiche is perfect to serve for brunch. We've streamlined the prep work; instead of making your own crust, use store-bought puff pastry and frozen spinach.

In need of a main course to serve to vegetarian guests? This umami-filled, earthy risotto is the ultimate special occasion comfort food. Instead of onions or shallots, we're using leeks here, which are in season and softer in flavor. Chicken broth takes the place of water for even more savory flavor.

Make the most of rhubarb while it's in season with jams, cakes, and crumbles galore! This cake is buttery, rich, tart, and absolutely stunning to look at.

Every element of this pasta dish is an unexpected surprise in the absolute best way. We love the springtime look of bell-shaped campanelle with its petal-like edges, plus the fresh twist on traditional pesto here that is made with mint and pistachios.

In need of a savory stuffing recipe with plenty of flavor? Here, we're using sourdough bread, which has even more flavor than a rustic or country white loaf, plus thyme, garlic, and red-pepper flakes to enhance the rich qualities of cremini mushrooms and leeks.

A sweet and vivid twist on classic gnocchi, we're using sweet potatoes instead of russets for a main course that is sure to satisfy vegetarians and carnivores alike. Toss with pepitas, sesame seeds, poppy seeds, and a sage-infused brown butter sauce for nutty flavor and texture.

Picture perfect and cute as a button, these frosted sugar cookies will make kids—and kids at heart—smile. They're a sweet treat that everyone will be able to enjoy at the end of the main meal.

Bright green and super light, start Easter dinner off with this very special soup. Asparagus is blended with extra-virgin olive oil, shallots, garlic, Yukon gold potatoes, and heavy cream. Garnish with the remaining asparagus tips for a hint of the delicious flavor waiting in every bowl.

Are there any two vegetables that say Easter more than baby carrots and baby turnips? For this recipe, they're boiled until just tender, then tossed with apricot marmalade, which helps to create a sweet glaze, plus rice vinegar, olive oil, and fresh mint leaves.

Mighty green and oh so hearty, we love the comfort factor that a ragout (essentially, a stew) brings to the table. Here, chickpeas, a tomatillo mixture, asparagus, and spinach are added to a hot skillet, then are topped with poached eggs during the final few minutes until everything is heated through and super fragrant.

For this bright springtime spread, almonds are pulsed in a food processor with fresh English peas, ricotta, Parmigiano-Reggiano, olive oil, and lemon until a creamy, consistency forms. Serve the dip alongside pita, crusty slices of bread, or spread on an open-faced sandwich.

It's not Easter without a fabulous, seasonally-inspired dessert. We love using whole vanilla bean instead of vanilla extract because it adds even more rich flavor and sizable flecks throughout every bite of this tart. The crust is made from our favorite flaky pate brisee.

Tangy, salty, and so special, this vegetarian appetizer is a fabulous way to kick off your Easter celebration. Artichokes are at their peak during spring, so there's no better time to make this stunner of a starter for your family and friends.

A traditional unleavened pancake made from chickpea flour, the farinata originated in Genoa, Italy. Here, we're making use of ramps, which are at their peak for just a few weeks in spring; if you can't find them, use leeks or spring onions instead.

Make this restaurant-quality vegetarian entrée at home. A whole head of cauliflower is cut into thick slices and roasted until tender and golden, then plated on top of a bold red pepper, garlic, and almond-based Romesco sauce.