5 Show-Stopping Vegan Easter Brunch Ideas Your Whole Family Will Love
As I watch my two-year-old daughter carefully arranging her toy plates for her stuffed animals’ tea party (a daily occurrence in our household!), I’m reminded that Easter brunch is just around the corner. Since transitioning to a plant-based lifestyle, I’ve discovered that creating show-stopping vegan dishes isn’t just possible—it’s delightful. Steve, my husband, who was initially sceptical about vegan brunches, now eagerly anticipates these special holiday meals, particularly after sampling these tried-and-tested recipes.
Creating a memorable Easter brunch whilst keeping it entirely plant-based might seem daunting, but I promise these recipes will impress even your most traditional family members. After much experimentation (and many taste tests with my little one as my enthusiastic assistant), I’ve perfected these five crowd-pleasing dishes that bring all the joy and tradition of Easter to your table, without any animal products.
Hot Cross Bun French Toast
My daughter’s absolute favourite—watching her face light up as she helps sprinkle the cinnamon is priceless!
Ingredients:
- 6 vegan hot cross buns, slightly stale
- 300ml plant-based milk (I use oat milk)
- 2 tbsp ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp maple syrup
- Plant-based butter for frying
Method: Slice your hot cross buns in half. Mix the plant milk, ground flaxseed, vanilla, cinnamon, and maple syrup in a shallow dish. Let it sit for 5 minutes to thicken. Dip each bun half in the mixture, allowing it to soak briefly. Fry in melted plant-based butter until golden brown on both sides. Serve with fresh berries and additional maple syrup.
Springtime Tofu Scramble
Steve’s weekend speciality—he’s perfected the spice blend!
Ingredients:
- 400g firm tofu, pressed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 100g mushrooms, sliced
- 100g cherry tomatoes, halved
- 2 handfuls of baby spinach
- 2 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp black salt (kala namak)
- Fresh herbs (chives, parsley)
Method: Crumble the tofu with your hands. Heat oil in a large pan, sauté onions until translucent. Add mushrooms and cook until golden. Add tofu, turmeric, garlic powder, and black salt. Cook for 5 minutes, then add tomatoes and spinach. Finish with fresh herbs.
Carrot Cake Overnight Oats
Perfect for busy mornings—I prepare these the night before whilst tidying up after our daughter’s bedtime
Ingredients:
- 200g rolled oats
- 500ml plant-based milk
- 2 medium carrots, finely grated
- 4 tbsp maple syrup
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- A handful of chopped walnuts
- Plant-based cream cheese frosting
Method: Mix all ingredients except the frosting in a large bowl. Divide between jars and refrigerate overnight. Top with vegan cream cheese frosting and additional walnuts before serving.
Spring Vegetable Quiche
A Sunday brunch staple that even my mother-in-law requested the recipe for!
Ingredients for the crust:
- 250g plain flour
- 125g cold plant-based butter
- 4-6 tbsp ice-cold water
Filling:
- 350g silken tofu
- 2 tbsp nutritional yeast
- 1 tsp black salt
- 200g mixed spring vegetables (asparagus, peas, leeks)
- Fresh herbs
Method: Make a shortcrust pastry with the flour, butter, and water. Rest in the fridge for 30 minutes. Meanwhile, blend tofu with nutritional yeast and black salt. Blind bake the pastry case, then fill with sautéed vegetables and tofu mixture. Bake until set and golden.
Easter Chocolate Granola
Warning: this disappears quickly in our house—especially when little hands discover where it’s kept!
Ingredients:
- 300g rolled oats
- 100g mixed nuts
- 50g coconut flakes
- 3 tbsp cocoa powder
- 60ml maple syrup
- 60ml coconut oil, melted
- 1 tsp vanilla extract
- Pinch of sea salt
- 100g vegan chocolate chips
Method: Mix dry ingredients except for chocolate chips. Combine wet ingredients separately, then mix everything together. Spread on a baking tray and bake at 160°C for 20-25 minutes, stirring occasionally. Once cooled, add chocolate chips.
Tips for a Successful Vegan Easter Brunch
- Prep Ahead – As a mum to a toddler, I’ve learned that preparation is key. Most of these recipes have elements that can be made the night before, which makes the morning much more enjoyable. Steve and I often have our prep sessions after our daughter’s bedtime, turning it into our own little date night in the kitchen!
- Get the Kids Involved – Our two-year-old loves helping in the kitchen, especially with the granola mixing and carrot grating (supervised, of course!). Making it a family activity creates such precious memories—even if it means a slightly messier kitchen!
- Presentation Matters – I love using fresh herbs, edible flowers, and bright fruits to make everything look spring-like and festive. My daughter helps arrange edible flowers on the plates now, and whilst it might not always be perfectly placed, it always adds joy to our table.
Final Thoughts
Creating a vegan Easter brunch doesn’t mean compromising on tradition or taste. These recipes have been tested (and approved!) by both vegan and non-vegan family members alike. Last Easter, my parents couldn’t believe the French toast wasn’t made with eggs, and our daughter’s face covered in chocolate granola was all the endorsement I needed!
Remember, the joy of Easter brunch isn’t just about the food—it’s about creating memories with your loved ones. Whether it’s your toddler helping to stir the granola mixture or your partner perfecting their tofu scramble technique, these moments make the meal even more special.
Have you tried making any vegan Easter recipes? I’d love to hear about your experiences in the comments below!
