76 Vegetarian Easter Dinner Menu Ideas

Eggplant Rollatini

Want to learn how to cook eggplant? Here’s where to start. These authentic eggplant roll-ups may take some time to prepare, but the end result is restaurant-quality. Your family will request this recipe time and again over the holidays. —Nancy Sousley, Lafayette, Indiana

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Hearty Chickpea Potpie

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

Swiss Corn Casserole

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

Best Ever Crescent Rolls

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

Skillet Mac & Cheese

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

Nutty Cheese Tortellini

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

Brussels Sprouts with Garlic & Goat Cheese

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

Tomato-Basil Pull-Apart Rolls

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

Roasted Balsamic Red Potatoes

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

Vegetarian Linguine

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

Lemon-Roasted Asparagus

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

Favorite Cheesy Potatoes

My family loves these potatoes. I make a large batch in disposable pans and serve them at all our get-togethers. The holidays aren’t the same without them. It’s also a super recipe for a vegetarian Easter dinner. —Brenda Smith, Curran, Michigan

Scalloped Potatoes with Mushrooms

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

Hurry-Up Biscuits

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

Creamy Pasta Primavera

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

Super Simple Garlic Broccoli

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

Sharp Cheddar Scalloped Potatoes

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

Roasted Cabbage & Onions

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

Lentil Loaf

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

Parmesan Roasted Broccoli

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

Tzatziki Potato Salad

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

Dill & Chive Peas

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

Parmesan Sweet Cream Biscuits

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

Cheddar Muffins

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

Spring Green Risotto

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

Sweet Pea Pesto Crostini

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

Homemade Manicotti

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

Spring Pea & Radish Salad

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

Leeks au Gratin

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

Artichoke & Lemon Pasta

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

Italian Salad with Lemon Vinaigrette

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

Spinach and Artichoke Pizza

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

Strawberry Garden Salad

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

Icebox Potato Rolls

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

Cheese-Stuffed Sweet Onions

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

Pressure-Cooker Manchester Stew

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

Nanny's Parmesan Mashed Potatoes

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

Super Simple Scalloped Potatoes

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

Brussels Sprouts in Rosemary Cream Sauce

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

Triple Mash with Horseradish Bread Crumbs

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

Cumin-Roasted Carrots

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

Five-Cheese Ziti al Forno

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

Sauteed Radishes with Green Beans

I’ve heard radishes are the only vegetable you don’t cook, but a cookbook from the 1950s disagrees. Green beans and wax beans round out this dish. —Pam Kaiser, Mansfield, Missouri

Asparagus Pastry Puffs

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

Tortellini with Tomato-Cream Sauce

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

Shaved Brussels Sprout Salad

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

Potatoes Lyonnaise

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

Asparagus Galette with Goat Cheese

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

Spiced Carrots with Pistachios

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

Rhubarb Rosemary Flatbread

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

Vegetarian Stuffed Peppers

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

Cauliflower Mashed Potatoes

Cauliflower mashed potatoes are a great substitute for the real thing, whether you're low-carbing or just want a lighter side dish for those hot summer evenings. They're just as quick and easy as potatoes, and every bit as tasty.

Grandma’s Rosemary Dinner Rolls

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

Roasted Herb & Lemon Cauliflower

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

Swiss Cheese Potatoes

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

Honey-Garlic Brussels Sprouts

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

Citrus Rainbow Carrots

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

Scalloped Sweet Corn Casserole

This is my Grandma Ostendorf’s corn recipe that I grew up enjoying. Now a grandmother myself, I still serve this comfy, delicious side as a family classic. —Lonnie Hartstack, Clarinda, Iowa

Kale Slaw Spring Salad

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

Cheddar and Chive Mashed Potatoes

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

Tuscan-Style Roasted Asparagus

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

Spiced Garlic Carrots

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

Dilled New Potatoes

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

Zucchini & Sweet Corn Souffle

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

Crispy Smashed Herbed Potatoes

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

Spiced Roasted Carrots

You’ll never doubt carrots for being bland again after trying this recipe for spiced roasted carrots. It’s an easy recipe to turn a simple side dish into a festival of flavors and aromas. 

Asparagus Tofu Stir-Fry

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

Mushroom & Leek Strudel

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

Roasted Carrots with Thyme

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

Mashed Potatoes with Cheddar

Who doesn’t love fluffy, homemade mashed potatoes? Make them even better with sharp cheddar cheese. To get them really creamy, my mother's secret was to add whipping cream instead of half-and-half. —Darlene Brenden, Salem, Oregon

Lemon Pepper Roasted Broccoli

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

Artichoke Spinach Lasagna

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

Hazelnut Asparagus Soup

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

Spinach-Parm Casserole

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

Goat Cheese Mushrooms

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

Easy Scalloped Potatoes

We all loved my mom’s super-rich scalloped potatoes. I tweaked her vegetarian Easter dinner recipe to keep all the flavor, but cut the fat. The cheese blend is the clincher. It’s all about experimenting. —Diane Bramlett, Manteca, California

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