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Vegetarian and vegan Easter recipes

Your Easter celebration meal doesn't have to revolve around lamb; choose from our super selection of vegetarian and vegan recipes. From cheesy starters to colourful vegan tarts and desserts that make the most of spring's seasonal produce. We've got the perfect recipes for you to plan your Easter dinner.

Purple sprouting broccoli tart
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Purple sprouting broccoli tart

This vibrant vegan Easter main alternative will bring all the best colours and flavours to your table. Use ready-rolled lighter puff pastry as your base and top with bright and beautiful veggies!

  1. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet inside to heat up. Unroll the pastry onto another baking sheet, keeping it on its paper. Score a 2cm border around the edge, prick the centre all over with a fork and brush the outside with a little milk-alternative, if using. Bake on top of the preheated sheet for 15 mins until risen and golden. Remove; set aside.
  2. Turn down the oven to gas 6, 200°C, fan 180°C. Remove half the tomatoes from the vines and snip the remaining vines into shorter lengths. Transfer to a large, shallow roasting tin with the broccoli and garlic cloves. Drizzle with 1½ tbsp oil, season and roast for 20 mins or until the broccoli is tender.
  3. Remove the skin from the garlic cloves and pulse in a food processor with the pine nuts, chopped herbs, half the lemon zest, the lemon juice and remaining oil; season.
  4. Mix the remaining lemon zest and mustard into the soft cheese- alternative; season. Spread over the pastry base, then spoon the pesto over the top, swirling into the soft cheese. Pile on the roasted broccoli and tomatoes, with any juices from the tin. Scatter with the basil leaves and red chilli, if using.
Tip: This is a great base recipe for a vegan tart: simply swap the veg to change it up, or use jarred vegan pesto to save time.

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View full recipe details
  • Ingredients
  • 375g pack ready-rolled lighter puff pastry
  • 1 tbsp milk-alternative (optional)
  • 400g cherry tomatoes on the vine
  • 300g purple sprouting broccoli, thick stalks halved
  • 2 garlic cloves, skin on
  • 3½ tbsp olive oil
  • 30g pine nuts, toasted
  • 30g fresh basil, 20g roughly chopped, 10g leaves picked
  • 20g fresh parsley, roughly chopped
  • 1 lemon, zested, ½ juiced
  • ½ tsp Dijon mustard
  • 170g Violife alternative to soft cheese
  • ½ red chilli, deseeded and finely diced (optional)