Easter is a time of renewal, reflection and gathering with loved ones around the table. This year, you can celebrate this holiday’s spirit of compassion by keeping animals off your plate. Creating a vegan Easter dinner perfectly aligns with the themes of the day and that’s why we’re thrilled to share a delectable vegan menu that’s sure to delight everyone around your table. From a vibrant spring pasta dish bursting with seasonal flavors to a refreshing sesame green bean salad, and ending with a comforting raspberry apple crumble, there’s something sure to please each of your guests.

Looking for more tried-and-true vegan recipes? Check out our online store to grab a copy of one of our two very own cookbooks!

Appetizer: Kale Cashew Dip
Starter: White Bean, Rice and Dill Soup (recipe below)
Side Dish: Sesame Green Bean Salad
Main Dish: Spring Pasta with Carrots, Asparagus and Pesto
Dessert: Raspberry-Apple Crumble

White Bean, Rice and Dill Soup

Originally published by Naz Deravian as a New York Times Cooking recipe.


Serves 4-6

¼ cup extra-virgin olive oil

6 garlic cloves, roughly chopped

2 large carrots, scrubbed and finely chopped

2 celery stalks, finely chopped

1 large yellow onion, finely chopped

Kosher salt (such as Diamond Crystal) and black pepper

½ teaspoon ground turmeric

Red-pepper flakes (optional), to taste

⅓ cup white jasmine rice, rinsed

2 (15-ounce) cans navy beans or cannellini beans, rinsed

1 tablespoon dried dill or ¼ cup chopped fresh dill

Lemon (optional), for serving or garnish)


Step 1
In a large pot, heat the oil over medium. Add the garlic, carrots, celery and onion; season with a good pinch of salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.

Step 2
Add the turmeric and red-pepper flakes (if using) and cook until fragrant, about 1 minute. Add the rice, stir and cook for 1 minute. Add the beans and dill; season everything well with salt (about 1½ tablespoons) and black pepper to taste. Stir and cook for 1 minute.

Step 3
Add 6 cups of water, stir, partially cover, raise the heat to high and bring to a boil. Cover completely, reduce heat to low and simmer, stirring occasionally, until the rice is completely soft and has released its starchy goodness, and the beans are creamy on the inside, about 30 minutes. Taste for seasoning as the soup simmers. Serve with lemon, if you like.