Easter

91 Vegetarian Easter Recipes

For a vegetarian feast, serve a menu of celebratory, meat-free dishes like Spanish frittata with herby yogurt, leek and potato galette, and pasta with baby artichokes and mascarpone.
Image may contain Food Dish Meal and Plant
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
  • one of our best spring recipes Spring risotto
    Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/91

    Spring Risotto

    Swap out the chicken stock for vegetable broth to make this lovely, verdant risotto vegetarian.

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  • Photo of a strata baked in a castiron pan with one serving dished out.
    Photo by Alex Lau, Food Styling by Molly Baz
    4/91

    Cheesy Kale and Mushroom Strata

    How do you get anyone (really, anyone) to eat kale and mushrooms? Layer them with toasted bread cubes and cover with Gruyère and Parmesan.

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  • Image may contain Food Dish Meal and Plant
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Simon Andrews
    5/91

    Cheesy Hand Pies

    The secret to this super-flaky pastry is to grate frozen butter into the flour before incorporating it into the dough. Serve these hand pies warm, either as an appetizer or as dinner with a big green salad on the side.

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  • Sliced frittata in cast iron skillet. To the sides a bowl of spiced chickpeas garlic mayonnaise and two plates with...
    Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Sue Li
    6/91

    Spiced Chickpeas and Greens Frittata

    When in doubt, frittata. This version turns greens-and-beans into a complete one-skillet dish.

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  • Cacio e Pepe Spaghetti Pie on a plate with a slice taken out.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    7/91

    Cacio e Pepe Pie

    In this extra cheesy, extra comforting meal, spaghetti pie meets an Italian classic: cacio e pepe.

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  • Two hands holding a white baking dish with shingled sweet potato slices.
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    8/91

    Shingled Sweet Potatoes With Harissa

    Harissa lends both a spiciness and an earthiness to this savory sweet potato dish.

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  • Navy bean and escarole stew with feta and olives in a twohandled pot.
    Photo by Michael Graydon & Nikole Herriott
    9/91

    Navy Bean and Escarole Stew With Feta and Olives

    Pleasantly bitter escarole adds balance to a rich vegetarian stew brightened with feta cheese and green Castelvetrano olives.

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  • A serving dish lined with a napkin and filled with porcini popovers. A hand holding a popover above the serving dish.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    10/91

    Porcini Popovers

    Golden popovers studded with porcini mushrooms are an impressive addition to the Easter table.

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  • Herbcrusted cauliflower steaks with white beans green beans and tomatoes.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    11/91

    Herb-Crusted Cauliflower Steaks With Beans and Tomatoes

    Meaty slices of roasted cauliflower are topped with crunchy, herby breadcrumbs and served with a simple salad of white beans, tomatoes, and green beans.

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  • Image may contain Food Egg and Plant
    Photo by Chelsie Craig, Prop Styling by Nathaniel James, Food Styling by Laura Rege
    12/91

    Big-Batch Hard-Boiled Eggs

    If you’re cooking a large number of eggs for an Easter crowd, steaming yields the most consistent, perfectly jammy results.

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  • Image may contain Food Bread Dessert Cake Dish Meal and Pie
    Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    13/91

    Torta Pasqualina

    Don't expect your first pasqualina to look perfect. But it will taste absolutely amazing if you remember three key steps: don't sweat the crust, squeeze every drop of liquid out of the greens, and save your chard stems!

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  • Wild mushroom and parsnip ragout on top of polenta in a shallow bowl.
    Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    14/91

    Wild Mushroom and Parsnip Ragout With Cheesy Polenta

    This hearty vegetarian ragout—served on a bed of creamy polenta—gets a boost of rich flavor from umami-packed tomato and miso pastes.

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Read More
Cold Silken Tofu With Chili Crisp Dressing
Cold Silken Tofu With Chili Crisp Dressing
A cool, custardy treat for the hottest days and beyond.
Crunchy Veg Salad With Dates and Fried Shallots
Crunchy Veg Salad With Dates and Fried Shallots
Elegant enough for a dinner party centerpiece, sturdy enough to take the leftovers for lunch tomorrow.
Nuoc Cham Chicken Salad
Nuoc Cham Chicken Salad
A spicy-funky upgrade for lettuce cups, sandwiches, and more.
Buckwheat Crepes With Banana-Sesame Jam
Buckwheat Crepes With Banana-Sesame Jam
Practical to make and feels like a total flex.
Green Goddess Harvest Salad
Green Goddess Harvest Salad
So much more affordable than ordering from those fast casual salad chains.
No-Mayo Tuna Salad
No-Mayo Tuna Salad
Riff on the lunchbox staple. Mayo-haters deserve tuna, too.
Korean Street Toast Breakfast Sandwich
Korean Street Toast Breakfast Sandwich
Veggie-packed eggs, gooey cheese, and don't skip the sprinkle of sugar.
Giant Garlic Knot
Giant Garlic Knot
This savory babka is braided with a whole head of garlic, fresh parsley, and salty Parmesan.
Glazed Apple Pie Fritters
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
The Most-Saved Recipes on Bon Appétit This Week
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
Cheeseburger Fried Rice
Cheeseburger Fried Rice
An immediately familiar and comforting dish from Agnes and Sherman in Houston.
A Really Big Chicken Parm
A Really Big Chicken Parm
Ground chicken, Parmesan, marinara, and plenty of mozz in a supersize sheet-pan dinner worth sharing.