Vegan Easter Lunch Ideas The Whole Family Will Love

To support the running costs of Moral Fibres, this post contains affiliate links. This means Moral Fibres may earn a small commission, at no extra cost to readers, on items purchased through these links.

Looking for vegan lunch ideas this Easter? Aimee from Wallflower Kitchen is here with a three-course vegan lunch for you that the whole family will enjoy.

With Easter just around the corner, my thoughts are turning towards the traditional Easter lunch. Particularly what my family and I are going to eat after the one time of the year when we legitimately get to eat chocolate at breakfast time! There are so many great ethical Easter eggs available that I feel spoiled for choice this year!

Aimee Ryan from the lovely vegan food blog Wallflower Kitchen has created an amazing three-course vegan Easter lunch menu this Easter for the Vegan Society, alongside the full recipes, which I’m excited to share with Moral Fibres readers. 

With a delicious starter of soup, a creamy vegan mushroom and leek pie with a side of balsamic roasted new potatoes and asparagus, plus a mouth-watering vegan dessert, there’s everything you need to cook up a delicious vegan feast this Easter.

Delicious Vegan Easter Lunch Ideas

A plant-based pie cut in half with a blue text box that reads delicious vegan Easter lunch ideas the whole family will love.

If you’re looking to whip up a tasty vegan lunch this Easter for the family, then use the quick links below to jump to Aimee’s favourite recipes. Alternatively, keep scrolling to read the full post.

Creamy Vegan Pea Soup

bowl of vegan pea soup with a swirl of vegan cream.


A simple but flavourful soup that can be ready in minutes! Perfect for a light starter as part of your vegan Easter lunch.

Serves: 4 / Cook time: 8 minutes / Total time: 10 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 medium white onion, diced
  • 2 cloves garlic, minced
  • 1 stick of celery, roughly chopped
  • 1 leek, roughly chopped
  • 450 g frozen peas
  • 700 ml vegetable stock
  • 50 g raw cashews
  • (Optional) 1 tbsp balsamic vinegar
  • Salt and pepper to taste
  • Dairy-free cream or soy yoghurt, to serve

Instructions

1. Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Next, add the chopped leek and celery and cook for a further couple of minutes.
2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Then season with salt and pepper and simmer for 5 minutes.
3. Transfer to a blender and mix until smooth.
4. Finally, ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

Vegan Mushroom & Leek Pie

vegan mushroom and leek pie on a white wooden table


Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling, and a great choice to serve to both vegans and meat-eaters at your Easter lunch.

Serves: 4 /Cook time: 35 minutes / Total time: 45 minutes

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks, trimmed and sliced into discs
  • 3 cloves garlic, minced
  • 500 g button mushrooms
  • 1 tsp dried mixed herbs
  • A pinch of salt and pepper

For The Sauce

  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350 ml dairy-free milk
  • 1/8 tsp ground nutmeg
  • A pinch of salt and pepper
  • 1 roll vegan puff pastry (or gluten-free, if needed)
  • 4 tbsp dairy-free milk, for glazing

Instructions

1. Add the olive oil to a large saucepan on a medium heat. Now fry the leeks and garlic for 2 minutes, to soften.
2. Add the mushrooms, herbs, salt, and pepper and stir for a minute. Then place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the dairy-free butter on a medium heat. Then add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Next stir in the nutmeg and season with salt and pepper.
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200°C.
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie to help it brown.
8. Cook for 25 minutes until golden brown. Serve straight away.

Balsamic Roasted New Potatoes With Asparagus

vegan roasted potatoes in a white oven dish


A flavourful side dish for your vegan Easter lunch featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish!

Serves: 4 / Cook time: 40 minutes / Total time: 45 minutes

Ingredients

  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
  • 250 g asparagus tips, cut in half
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper

Instructions
1. Preheat oven to 200°C.
2. In a large roasting tin, add the olive oil, balsamic vinegar, and salt. Next, add the potatoes and toss to coat fully before roasting for 30 minutes.
3. After 30 minutes, add the asparagus with a little extra olive oil if needed. Now toss to coat and cook for a further 10 minutes.
4. Finally, season with extra balsamic vinegar, salt, and pepper.
5. Serve and enjoy!

Vegan Lemon Possets With Shortbread

Vegan lemon posset served in a glass dish with raspberries and a curl of lemon.


This ultra-creamy vegan lemon pudding with sweet, crumbly shortbread cookies – perfect for dipping – is ideal for serving as dessert after your Easter lunch. No one will believe it’s plant-based!

Serves: 4 / Cook time: 0 minutes / Total time: 15 minutes


Ingredients For The Lemon Possets

  • 600 g silken tofu
  • Zest and juice of 2 lemons
  • 120 ml agave nectar
  • 4 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • A few fresh raspberries, to serve
  • 1 tbsp icing sugar, to serve

Ingredients For The Shortbread Biscuits

  • 200 g dairy-free butter
  • 125 g icing sugar
  • 310 g plain flour
  • 1 tbsp cornflour mixed with 2 tbsp cold water
  • 2 tsp extract
  • 1 tbsp dairy-free milk, if needed

Instructions For The Lemon Possets

1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Next divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3. To serve, top with fresh raspberries, a sprinkling of icing sugar, and 2 shortbread biscuits (see recipe below).

Instructions For The Shortbread Biscuits

1. Preheat the oven to 180°C and line two baking trays with baking paper.
2. Next mix the dairy-free butter and icing sugar together in a large bowl. Then add the rest of the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
5. Finally, bake for approx 12-15 minutes until lightly golden. Leave to cool completely.

More Vegan Lunch Ideas

I hope you enjoy your Easter lunch! Check out my sustainable Easter ideas for more ways to green your celebrations. And are you after more vegan lunch ideas? Check out my vegan slow cooker recipes for inspiration!

And if you’re looking for something less traditional check out my vegan Quorn lime and coconut curry recipe or my vegan sweet potato chilli and coconut soup recipe – both are favourites in our house!

All recipes and images Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.

Found this post useful? Please consider buying me a virtual coffee to help support the site’s running costs.

Your subscription could not be saved. Please try again.
Your subscription has been successful.

Join The Mailing List

Be part of the community and get all the latest articles, news and tips on green living from Moral Fibres straight to your inbox, once a month, free of charge.