76 Vegetarian Easter Dinner Menu Ideas

From the Recipe Creator: This veggie potpie is so savory and satisfying! The spring veggies, easy prep and impressive presentation make it a perfect addition to Easter dinner or other family dinners. —Deanna McDonald, Grand Rapids, Michigan

From the Recipe Creator: My mom shared this recipe with me back in the ’80s, and now it’s an Easter mainstay. We freeze locally grown corn during peak season, and I love to use it in this special side. —Wendy Young, Cordova, Maryland

From the Recipe Creator: My daughter and I have cranked out dozens of these homemade crescent rolls. It’s a real team effort. I cut the dough into pie-shaped wedges; she rolls them up. —Irene Yeh, Mequon, Wisconsin

From the Recipe Creator: This creamy mac and cheese is so simple it’s almost too easy! Kids always go for the rich cheese flavor, but I’ve never met an adult who didn’t love it just as much. —Ann Bowers, Rockport, Texas

From the Recipe Creator: I like to plant Italian flat-leaf parsley in a long terra-cotta planter so I always have some on hand. It adds bright, fresh flavor to this pasta dish. —Barbara Penatzer, Vestal, New York

From the Recipe Creator: I wanted to up my veggie game, so I smothered Brussels sprouts with garlic and goat cheese. It's really a side dish, but I love to eat it for lunch! —Brenda Williams, Santa Maria, California

From the Recipe Creator: My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. They would be a fun addition to Easter dinner or an Easter brunch. —Dianna Wara, Washington, Illinois

From the Recipe Creator: When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It was fantastic! —Lisa M. Varner, El Paso, TX

From the Recipe Creator: Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida

From the Recipe Creator: When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy lemon asparagus recipe burst with every bite. —Jenn Tidwell, Fair Oaks, California

From the Recipe Creator: As a four-generation Idaho family, we love our potatoes and cook with them in every way possible. I have served these cheesy potatoes for weddings, family dinners and special occasions. They've become a favorite of many. —Karla Kimball, Emmett, Idaho

From the Recipe Creator: Potatoes and mushrooms make a one-dish meal I love over the holidays. Swap out dairy products with lower fat options. —Courtney Stultz, Columbus, Kansas

From the Recipe Creator: When I was young, my mom would make these biscuits with fresh cream she got from a local farmer. I don't go to those lengths, but the family recipe is still a real treat. —Beverly Sprague, Baltimore, Maryland

From the Recipe Creator: When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: My kids love broccoli, especially with lots of garlic. This recipe is wonderful for a special occasion, like Easter dinner, but it’s so quick that I usually fix it once a week in our home. Everyone gobbles it up. —Caramia Sommers, Oswego, New York

From the Recipe Creator: Try as I might, I can never follow a recipe exactly. Here's what I came up with when I made a family friend's scalloped potatoes recipe in my own kitchen. These potatoes are so good—you'll just keep going back for more. —Susan Simons, Eatonville, Washington

From the Recipe Creator: I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts

From the Recipe Creator: This lentil loaf is so flavorful, you won’t miss the meat. And it’s packed with fiber and nutrients. —Tracy Fleming, Phoenix, Arizona

From the Recipe Creator: Sure, it’s simple and healthy but, oh, this roasted broccoli is also delicious. Cutting the stalks into tall trees turns the ordinary veggie into a standout vegetarian Easter side dish. —Holly Sander, Lake Mary, Florida

From the Recipe Creator: My son has an egg allergy, so this potato salad is perfect for him. For extra color, add radish, apple and garlic dill pickles. —Cindy Romberg, Mississauga, Ontario

From the Recipe Creator: Growing my own vegetables and herbs helps keep things fresh in the kitchen, but frozen peas make this side is a breeze to prepare. —Tanna Richard, Cedar Rapids, Iowa

From the Recipe Creator: Sweet cream biscuits were the first kind I mastered. Since the ingredients are so simple, I can scale the recipe up or down. In fact, I’ve actually memorized it! —Helen Nelander, Boulder Creek, California

From the Recipe Creator: A moist, cheesy muffin studded with sweet red pepper and green onions is so satisfying during spring. I recommend making a double batch because these disappear in a flash! —Maria Morelli, Kelowna, British Columbia

From the Recipe Creator: Once a week I create a new recipe for my blog, An officer and a vegan, I first made this risotto when I needed something cheerful and comforting. It would be fantastic with asparagus, zucchini or summer squash, but use whatever veggies are in season. —Deanna McDonald, Grand Rapids, Michigan

From the Recipe Creator: I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top the crostini, use this recipe for a pastelike pesto. For pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas

From the Recipe Creator: These tender manicotti are much easier to stuff than the purchased variety. People are always amazed when I say I make my own noodles. My son fixed this recipe for several of his friends, and they were extremely impressed with his cooking skills. —Sue Ann Bunt, Painted Post, New York

From the Recipe Creator: Winters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire

From the Recipe Creator: Leeks are too delicious to stand only as an enhancement. Here, they're the star of a side dish, with a bit of French flair. —Chuck Mallory, Chicago, Illinois

From the Recipe Creator: While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives. —Peter Halferty, Corpus Christi, Texas

From the Recipe Creator: For an Italian Easter salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you’d like. —Deborah Loop, Clinton Township, Michigan

From the Recipe Creator: My from-scratch pizza has a whole wheat crust flavored with beer. Top it with spinach, artichoke hearts and tomatoes, then add chicken or ham and fresh basil if you want to include meat. —Raymonde Bourgeois, Swastika, Ontario

From the Recipe Creator: When I take this cheery mix of berries, pineapple, red onion and feta to book club, it’s a blockbuster. I add a sprinkle of vanilla sugar almonds on top. —Deborah Loop, Clinton Township, Michigan

From the Recipe Creator: These tender rolls are an Easter favorite, and we sometimes have more than 20 people around the table. Make the dough in advance and bake when you’re ready. —Barb Linnerud, Boiling Springs, South Carolina

From the Recipe Creator: These onions are cooked in vegetable broth and stuffed with a delicious blend of cheeses. Experiment to find the blend you like. Instead of goat cheese, try cream cheese or mascarpone. You could substitute Gorgonzola cheese for the blue cheese, and in place of Romano, you could use Parmesan. Any blend is delicious! —Sonya Labbe, West Hollywood, California

From the Recipe Creator: While in college, I studied abroad. A vegetarian at the time, I was pleasantly surprised by how delicious and diverse vegetarian food in Britain could be. After returning to the States I re-created my favorite meal from my favorite restaurant and named it after the University of Manchester. When the enticing aroma fills the kitchen, I’m back in England!—Kimberly Hammond, Kingwood, Texas

From the Recipe Creator: My grandsons rave over these creamy potatoes loaded with Parmesan. That’s all the endorsement I need. Sometimes I use golden or red potatoes, with skins on. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: I’ve made many types of scalloped potatoes but I always come back to this rich, creamy and fail-proof recipe. This is a dish where the bottom gets scraped clean. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: Brussels sprouts in a rosemary-infused cream sauce have the power to bring friends together – but watch out for fights over who gets the last of the sauce. —Liz Koschoreck, Berea, Kentucky

From the Recipe Creator: Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a tasty Easter treat. —Lily Julow, Lawrenceville, Georgia

From the Recipe Creator: Carrots make a super side—they are big on flavor and a breeze to cook. Plus, I can actually get my husband to eat these spiced veggies. —Taylor Kiser, Brandon, Florida

From the Recipe Creator: After having the five-cheese ziti at Olive Garden, I tried to make my own version of it—and I think I got pretty close. I always double this when I’m making it and freeze the second one for another meal. —Keri Whitney, Castro Valley, California

From the Recipe Creator: These sauteed green beans with garlic and a variety of herbs and spices come together in no time at all for a well-seasoned side dish you'll make on repeat. —Heidi Wilcox, Lapeer, Michigan

From the Recipe Creator: When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. —Cindy Jamieson, Tonawanda, New York

From the Recipe Creator: This tortellini with tomato cream sauce is mouthwatering. Put spinach, tomatoes and other pantry staples to use in this warm and satisfying vegetarian Easter dinner. —Barbra Stanger, West Jordan, Utah

From the Recipe Creator: The first time my friends tasted one of my new favorite side salad recipes, they said it was phenomenal. The longer you let it chill in the fridge, the more tender the sprouts will be. —Nick Iverson, Denver, Colorado

From the Recipe Creator: I learned how to make this classic dish in culinary school. It’s comforting and simple to prepare. I like to switch up the herbs to give it a different flavor every time. The side is fantastic for casual dinners but also elegant enough for any holiday. —James Schend, Dairy Freed

From the Recipe Creator: This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. —Kellyn Kemmerer, Baltimore, Maryland

From the Recipe Creator: Give the classic carrot side dish a little extra crunch with this recipe. This quick and easy dish is gluten free and vegetarian. It'll satisfy everyone at the table for holiday gatherings. —Taste of Home Test Kitchen

From the Recipe Creator: I love the simple ingredients of this recipe and the exceptional combination of flavors! The kitchen smells awesome whenever I bake these flatbreads. Using rhubarb in a savory bread is new to many people, but it never fails to delight impress! —Maryalice Wood, Langley, British Columbia

From the Recipe Creator: These filling and flavorful vegetarian stuffed peppers are an updated version of my mom’s stuffed peppers, which were a favorite when I was growing up in upstate New York. Whenever I make them, I’m reminded of home. —Melissa McCabe, Long Beach, California

From the Recipe Creator: I couldn’t shake my mashed potato habit—until I tried mashed cauliflower with a similar consistency. I started making my own, and my family loves it. —Meredith Howard, Franklin, Kentucky

From the Recipe Creator: My grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania

From the Recipe Creator: A standout cauliflower side is easy to prepare with just a few ingredients. Crushed red pepper flakes add a touch of heat. —Susan Hein, Burlington, Wisconsin

From the Recipe Creator: You’ll find a dish like this in German-Swiss restaurants, but it’s super simple to pull together at home. It’s great for the holidays, especially Easter! —Wolfgang Hanau, West Palm Beach, Florida

From the Recipe Creator: At a holiday dinner recently, I had the best Brussels sprouts ever! They were seasoned to perfection and lightly sweetened. I’ve tried to re-create the vegetarian Easter dinner side, and this comes very close. It has just the right amount of garlic and sweetness. —Robin Haas, Jamaica Plain, Massachusetts

From the Recipe Creator: I grow lots of carrots and I’m always experimenting with ways to serve them. The first time I made this citrusy recipe for my husband, he said it tasted like Christmas! Although he calls them my "Christmas carrots," they're tasty anytime; I especially like serving them at Easter, with the array of carrots available in early spring. It's easy to prepare, and can easily be doubled to serve a large group. To save time, I sometimes cut up the carrots several days in advance. —Sue Gronholz, Beaver Dam, Wisconsin

From the Recipe Creator: This comforting casserole features sunny corn kernels tucked into a creamy custard. My mom got this recipe and many other excellent ones from her mother. By the time this crowd-pleasing corn dish left the table, my father, sister, brothers and I would have almost scraped it clean. —Sandy Jenkins, Elkhorn, Wisconsin

From the Recipe Creator: My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan

From the Recipe Creator: My husband swears my cheddar mashed potatoes are the world's best. We always have some in the freezer. Sometimes I dollop individual servings in muffin cups and reheat them that way instead. —Cynthia Gerken, Naples, Florida

From the Recipe Creator: This is especially wonderful when locally grown asparagus is in season, and it’s so easy for celebrations because you can serve it hot or cold. —Jannine Fisk, Malden, Massachusetts

From the Recipe Creator: This classic Moroccan side dish is served as often as possible, hot or as a cold salad, in my home. The natural sweetness of the carrots tempers the garlic and balances the sizzle of the pepper flakes. —David Feder, Buffalo Grove, Illinois

From the Recipe Creator: With six kids at home, I try to grow as much of our own food as possible, and our big potato patch means easy and affordable meals for much of the year. For this fresh and tasty side dish, I season red potatoes with homegrown dill. —Jennifer Ferris, Bronson, Michigan

From the Recipe Creator: As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

From the Recipe Creator: Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they’re hot out of the oven maximizes the flavor…and they’re pretty. —Althea Dye, Howard, Ohio

From the Recipe Creator: I started roasting veggies and serving them often with dinner. Now my children say, “Is it OK to finish the veggies?” Pinch me. —Joan Duckworth, Lee's Summit, Missouri

From the Recipe Creator: With its flavorful ginger sauce and fresh vegetables, this tasty vegetarian dinner is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington

From the Recipe Creator: This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota

From the Recipe Creator: These roasted carrots are so simple but always a hit. Cutting the carrots lengthwise makes this Easter dish look extra pretty.—Deirdre Cox, Kansas City, Missouri

From the Recipe Creator: Everyone who has tasted these cheesy mashed potatoes asks how to make them. Since this comforting casserole bakes at the same temperature as my chicken bundles, I get it started in the oven and pop in the entree a little later. —Brad Moritz, Limerick, Pennsylvania

From the Recipe Creator: Fresh green broccoli turns tangy and tasty when roasted with lemon juice and pepper. A sprinkle of almonds adds crunch. —Liz Bellville, Jacksonville, North Carolina

From the Recipe Creator: Friends of ours served this homey dish when we visited them in Maryland. We just had to get the recipe, and we have since added a few ingredients to make it even tastier. —Carole Rago, Altoona, Pennsylvania

From the Recipe Creator: My heart is happy when bundles of tender local asparagus start to appear at my grocery store in spring. No one would ever guess this restaurant-quality vegetarian Easter dinner soup can be prepared in less than 30 minutes. —Cindy Beberman, Orland Park, Illinois

From the Recipe Creator: For those who ignore Popeye and won’t eat their spinach, I find that spinach with garlicky butter and Parmesan helps change their minds. —Judy Batson, Tampa, Florida

From the Recipe Creator: Stuffed mushrooms are superstars in the hot appetizer category. I use baby portobello mushrooms and load them with creamy goat cheese and sweet red peppers. —Mike Bass, Alvin, Texas

From the Recipe Creator: These quick scalloped potatoes are mildly cheesy, creamy and comforting—just like Mom used to make—only less of them! —Edith Jennings, Prairie City, Iowa