15 Vegan Easter Side Recipes That Disappear Before You Sit Down

Easter planning feels easier when 15 vegan side recipes are ready to choose from for your table. Browsing a collection gives you a way to mix things up and keep your menu fresh. Swapping in new ideas for holiday sides can help meals fit different tastes and needs. One of these recipes could be just what your next celebration calls for.

A white dish with roasted root vegetables, including carrots, parsnips, red onions, and sweet potatoes, garnished with fresh dill and thyme. — Sheet Pan Roasted Root Vegetables. Photo credit: Two City Vegans.

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Vegan Squash Casserole

A bowl of roasted butternut squash and vegetables, garnished with chopped herbs, with a gold fork on the side. — Vegan Squash Casserole. Photo credit: Two City Vegans.

Golden topping with creamy layers underneath makes this Vegan Squash Casserole a staple for special spring meals like Easter. The flavors stay mild, letting the freshness of squash shine. I bake it in advance to keep celebrations stress-free. Each serving brings warm comfort to any holiday plate.
Get the Recipe: Vegan Squash Casserole

Stuffed Acorn Squash

A roasted acorn squash half filled with a stuffing of couscous, apples, nuts, raisins, and fresh herbs sits on a plate. — Stuffed Acorn Squash. Photo credit: Two City Vegans.

Bright halves stuffed with savory filling put this Stuffed Acorn Squash right at the center of a spring feast. Presentation impresses without much work, while the warm stuffing feels hearty. I always reach for this recipe when I want to showcase seasonal produce. Colorful squash brings extra life to any spread.
Get the Recipe: Stuffed Acorn Squash

Cucumber Tomato Salad

A bowl of fresh salad with sliced tomatoes, cucumbers, red onions, and herbs, seasoned with black pepper, with a serving spoon. — Cucumber Tomato Salad. Photo credit: Two City Vegans.

Crisp cucumbers and juicy tomatoes mix in this Cucumber Tomato Salad for a side that tastes like spring on a plate. This one looks cheerful and feels light with every serving. I make cucumber tomato salad whenever a meal calls for something fresh and easy. Simple salads like this brighten up the Easter table.
Get the Recipe: Cucumber Tomato Salad

Mushroom Gravy

A bowl of mashed potatoes topped with mushroom and onion gravy, garnished with rosemary. — Mushroom Gravy. Photo credit: Two City Vegans.

Earthy notes shine through in this Mushroom Gravy, adding extra flavor to potatoes or other veggie sides. The smooth sauce pulls ingredients together for a balanced dish. I save this gravy for holidays when mashed potatoes need a little something new. Spring meals feel complete with a warm drizzle on top.
Get the Recipe: Mushroom Gravy

Spicy Cucumber Salad

Close-up of sliced cucumbers garnished with chopped scallions, sesame seeds, and red chili flakes. — Spicy Cucumber Salad. Photo credit: Two City Vegans.

Some tang and a little kick give this Spicy Cucumber Salad a fresh take on classic side salads. Every slice stays crisp while the dressing brings just enough boldness. I prepare this salad as a cool pick-me-up next to rich and filling dishes. It amps up any spring celebration lineup.
Get the Recipe: Spicy Cucumber Salad

Vegan Asparagus Quiche

A slice of vegetable quiche with a golden crust sits on a beige plate, garnished with chopped herbs. — Vegan Asparagus Quiche. Photo credit: Two City Vegans.

Flaky crust with bright green asparagus shows off in this Vegan Asparagus Quiche, fitting for brunch or afternoon gatherings. The delicate texture makes each bite feel light yet rich. I serve quiche when I want a dish that stands out but doesn’t take long to prepare. Asparagus just feels right for the Easter season.
Get the Recipe: Vegan Asparagus Quiche

Sautéed Kale

Deep green leaves and tender texture let this Sautéed Kale stand out as a heartier side at spring gatherings. Minimal prep gets you a bowl of greens every guest can enjoy. I toss this kale with a simple blend for quick meals. Leafy sides like this soon become a spring routine.
Get the Recipe: Sautéed Kale

Air Fryer Sweet Potato Casserole

A baked sweet potato casserole topped with a crunchy pecan and oat crumble, with a serving scooped out, revealing the orange filling. — Air Fryer Sweet Potato Casserole. Photo credit: Two City Vegans.

Sweet potatoes get a golden, crispy finish in this Air Fryer Sweet Potato Casserole, so you can have that classic flavor without lots of work. The speedy cook time pairs well with a busy holiday kitchen. I add this casserole to my menu when extra oven space is short. Nobody says no to that crunchy top layer.
Get the Recipe: Air Fryer Sweet Potato Casserole

Vegan Caesar Salad

A bowl of Caesar salad with romaine lettuce, croutons, and creamy dressing, with serving tongs resting in the salad. — Vegan Caesar Salad. Photo credit: Two City Vegans.

Crunchy lettuce joins a creamy dressing in this Vegan Caesar Salad, creating a classic with no dairy or eggs involved. Toasty bits finish the dish with added crunch. I love making this salad as a lighter bite before heavier mains. Caesar salad becomes a fast favorite among spring side dishes.
Get the Recipe: Vegan Caesar Salad

Vegan Mashed Potatoes

A bowl of mashed potatoes topped with chopped chives and black pepper. — Vegan Mashed Potatoes. Photo credit: Two City Vegans.

Pillowy texture and smooth taste define this Vegan Mashed Potatoes recipe, a must-have at any Easter dinner. The creamy bowl rounds out plates filled with fresh spring favorites. I whip these potatoes together for an easy, plant-based upgrade on tradition. Potatoes always seem to disappear from the table first.
Get the Recipe: Vegan Mashed Potatoes

Blood Orange and Fennel Salad

A bowl of pasta salad with oranges and radishes. — Blood Orange and Fennel Salad. Photo credit: Two City Vegans.

Vivid orange slices and crisp fennel meet in this Blood Orange and Fennel Salad for a colorful bite that wakes up your palate. Citrus and aniseed notes pair well with most main courses. I include this salad for bright colors and unique flavors that feel right for spring. It works as a pop of contrast on the plate.
Get the Recipe: Blood Orange and Fennel Salad

Vegan Hashbrown Casserole

A baked casserole dish filled with creamy macaroni and cheese, topped with browned breadcrumbs and chopped parsley, with a serving spoon inside. — Vegan Hashbrown Casserole. Photo credit: Two City Vegans.

Hashbrowns baked below a golden layer turn this Vegan Hashbrown Casserole into a breakfast-inspired side that fits just as well at dinner. Each scoop stays warm and comforting for holiday gatherings. I choose this when feeding a big group. Hashbrowns are always a hit for special occasions.
Get the Recipe: Vegan Hashbrown Casserole

Vegan Coleslaw

A bowl of coleslaw with a bottle of oil next to it. — Vegan Coleslaw. Photo credit: Two City Vegans.

Shredded veggies tossed with creamy sauce give this Vegan Coleslaw a refreshing crunch at spring potlucks and picnics. The flavor stays bright while the mix holds up for hours. I rely on this coleslaw to round out sandwich plates. Every buffet needs a cool, classic salad like this.
Get the Recipe: Vegan Coleslaw

Caramelized Brussels Sprouts with Balsamic Glaze

A plate of roasted Brussels sprouts topped with pine nuts on parchment paper. — Caramelized Brussels Sprouts with Balsamic Glaze. Photo credit: My Reliable Recipes.

Roasted to perfection and finished with a sweet, tangy sauce, these Caramelized Brussels Sprouts with Balsamic Glaze stand out as a showpiece side. The glaze makes every bite shine. I like preparing Brussels sprouts this way for seasonal get-togethers. Balsamic brings out a side of Brussels not everyone expects.
Get the Recipe: Caramelized Brussels Sprouts with Balsamic Glaze

Sheet Pan Roasted Root Vegetables

Roasting brings out natural sweetness in this Sheet Pan Roasted Root Vegetables dish, layering color and flavor for your spring celebrations. Every pan comes out looking bright and tasting rich. I roast extra vegetables for use in salads or wraps. Root veggies like these work for nearly any spring meal.
Get the Recipe: Sheet Pan Roasted Root Vegetables