Whole Food Plant Based Easter Recipes

I know I am getting this post out really late but it still might be in time to help with your menu planning for Easter and other Spring events. There are so many awesome whole food plant based recipes that even your non plant loving family and friends will enjoy. The secret is to not tell them ahead of time that it’s plant based – some people have a bias if they know in advance. I love seeing how much they enjoy something that is vegan and then when you tell them oh it’s vegan – they can’t believe it!

Shepards Pie

We love this Shepards Pie from the Vegan Under Pressure Cookbook. You can also find it on her blog Shepards Pie From Vegan Under Pressure.  I add a few more veggies, leave off the flour  – it will thicken up just fine and use Balsamic vinegar in the lentils. Yum! You can add chives or garlic to the potatoes or use my Instant Pot Garlic Mashed Potatoes for the topping. I will be making this for our Easter dinner with my mashed potatoes on top! It’s wonderful comfort food. These BBQ Lentil Loaf Muffins are amazing and so easy to serve since they are baked in muffin pans. Serve with my garlic mashed potatoes and you have a fabulous meal. Just add a salad. The BBQ Lentils – Instant Pot will serve a crowd – serve with some whole grain buns or stuff it into baked potatoes – try serving it over oven roasted sweet potatoes for a real treat.

Cole Slaw

Cathy Fisher’s Creamy Cole Slaw is amazing. You can sub white beans for the cashews in the dressing and add mandarin oranges to the slaw instead of raisins. Scrumptious! If you don’t have her book called Straight Up Food I highly recommend getting it. I will post a link to it below. You could also make my Big Beautiful Chopped Salad and serve it as a side salad instead of a main dish. People love this salad! I will be making the chopped salad to go with our Shepards Pie. If you need some salads for a pot luck check out my Salad Recipe Selections. For even more fun make the beautiful Fresh Spring Rolls – set out a platter of those and watch them dissapear.

Carrot Cake Cupcakes

Another fabulous recipe from Straight UP Food is the Carrot Cake Cupcakes – to die for! These are insanely delicious – something everyone will want seconds of – so go ahead and bake a double batch. I like to sub oven roasted Japanese Sweet Potatoes in the frosting instead of the cashews to cut down on the calories and fat and a bit and it works beautifully. This will be our dessert this Sunday.Another favorite Spring time dessert recipe is the Raw Berry Crisp – with all the fresh berries coming into season this is the time to make this one. People of all ages love this dessert – the sweeter the berries the better it is. Talking about sweet – the How Sweet It always gets rave reviews and is such an easy dessert to make. It makes the kitchen smell good too!

Be sure to use the Recipe Navigation page on this blog. Click on the Recipe tab at the top of the page, click on Plant Strong on the drop down menu. Then you get the navigation page where you can locate recipes by main ingredient, cooking method and so on! Also be sure to check out my Amazon Recommendation Page where I post links to the wonderful products I have found to make my plant based life style a little bit easier! When you use my links to purchase items you help support the work here on my blog – thank you for your support. You can always find the link to my Amazon Recommendation Page by clicking on the Shop tab at the top of this page.

Be sure to follow me on the Nutmeg Notebook Facebook PageNutmeg Notebook Instagram and Nutmeg Notebook You Tube Channel.

Happy Spring!


I teach whole food plant based cooking classes and I am available for private cooking lessons and whole food plant based coaching if you need help transitioning to this lifestyle. For more information contact me by email at tami@nutmegnotebook.com



A Little Nutmeg Nugget: When I started this blog in January of 2010 I followed what I understood to be a healthy version of the standard American diet, ironically also known as the “SAD” diet. As interest in my own health and how it was affected by the food I ate evolved, I transitioned to a whole food plant based diet also known as “WFPB” diet. I have wrestled with the fact that this blog still contains all those posts and recipes from the SAD way of eating I have left behind. I no longer advocate for anyone to eat that way. At this time I am leaving those recipes and posts here. It is a record of my journey and how I came to follow a WFPB way of eating. It is my hope that those who still come here for those old recipes will be curious about what I am doing now. Perhaps they will dip their toes across the line as I did and try some plant based recipes and learn more about the health benefits.

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  1. Nadege says:

    Thank you Tami! Happy Easter!

    1. Tami says:

      You are welcome!

  2. Colleen says:

    Great suggestions, Tami. I’m loving BBQ lentil muffins lately. They are easy to make, freeze really well, and are just delicious. I need to try making Shepherds Pie!
    Happy Easter to your family!

    1. Tami says:

      Hi Colleen,

      I am so glad you are enjoying BBQ Lentil Muffins. They freeze well and are so handy to have made up in advance. I love Shepard’s Pie – it’s real comfort food and makes a nice presentation for company. Happy Easter to you and your family!


  3. Sandy says:

    Thanks so much for sharing these recipes. Much appreciated.
    Samdy 🇨🇦🇨🇦

    1. Tami says:

      You are welcome!

  4. Karen says:

    Thank you for the ideas. How do you sub the potatoes in the frosting?

    1. Tami says:

      I use an equal amount of oven roasted Japanese Sweet Potato in place of the cashews. It works really well. Enjoy!

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