This oven-baked frittata has a golden potato and onion base topped with a savory tofu and spinach layer. It slices neatly and holds well, so you can bake it before guests arrive and serve it warm or at room temperature.

A creamy tofu filling bakes up in a crisp millet crust that just happens to be gluten-free. Swap in whatever spring vegetables you have on hand, from asparagus to leeks, for a quiche that suits your Easter menu.

Silky tofu, onion and nutritional yeast make a cheesy-tasting filling in this easy gluten-free quiche. It's a reliable centerpiece for an Easter brunch and reheats beautifully for breakfast the next day.

Puff pastry gets piled with asparagus, mushrooms, red pepper, spinach and sun-dried tomatoes for a tart that looks like it came from a bakery. It's simple to put together and makes a show-stopping savory dish for the holiday table.

Want a plant-based stand-in for the traditional Easter ham? This seitan and tofu roast is smoky, sweet and sliceable, finished with a sticky maple glaze. Serve it at a late brunch or as the main event at Easter dinner.

Toasted English muffins are layered with tomato and avocado and smothered in a creamy, tangy tahini-lemon sauce. It brings all the brunch-restaurant appeal of eggs Benedict without any eggs or dairy.

This colorful tofu scramble is loaded with greens and red bell pepper, so it looks festive on a brunch buffet. It's easy to double for a crowd.

Chickpea flour cooks into soft, fluffy curds that taste remarkably like scrambled eggs. Spinach, peppers and fresh herbs make it a protein-packed savory option for your Easter brunch.

Baked tofu, potato, scallions, peppers and spinach come together in a hearty egg-free frittata. Cut it into wedges for an easy make-ahead brunch dish that everyone can enjoy.

Tender gluten-free biscuits are smothered in a rich, savory mushroom gravy for the ultimate comfort-food brunch. It's a cozy dish for a cool spring morning when the whole family is gathered around the table.

Shredded potatoes go straight into the waffle iron and come out crisp and golden on every side. With just four ingredients, they're a fun, kid-friendly side for an Easter brunch spread.

Potatoes, protein-rich tempeh, bell pepper and kale cook up into a hearty one-skillet hash. Pass the hot sauce and let everyone dig in.

These oven-baked home fries have a little heat from chili powder and cayenne and a lot of zest. Baking them means less fuss at the stove while you finish the rest of your brunch.

Smoky, crispy coconut bacon takes simple avocado toast to the next level. Set out a platter for a brunch crowd, or make it for yourself the morning after Easter.

Chia seeds and almond milk make a cinnamon-vanilla custard that coats thick slices of bread perfectly. It's ready in less than 20 minutes, so you can make a big batch for the whole family.

Fresh spring strawberries are folded right into these whole-grain pancakes, with a little cornmeal for texture. Serve them with maple syrup and extra berries on top.

These fluffy, golden pancakes are bursting with blueberries and made with simple pantry ingredients. They might just become your go-to holiday brunch pancakes.

Soft, gooey cinnamon rolls make any morning feel like a celebration, and these are completely dairy-free. Bake a pan for Easter morning and watch them disappear.

Bright lemon zest and chewy crystallized ginger flavor these easy vegan scones. Their fresh, sunny flavor is a natural fit for a spring brunch.

A double hit of lemon juice and zest makes these vegan blueberry muffins taste extra fresh. They work with fresh or frozen berries, so you can bake them any time of year.

Carrots and orange juice give these moist muffins a lovely golden color and a boost of vitamins. A basket of them is a fitting nod to the Easter bunny.

This soft, slightly sweet braided bread is made without eggs and looks beautiful on a holiday table. Leftovers make wonderful vegan French toast.

This moist, cinnamon-scented quick bread is studded with raisins and topped with walnuts. No yeast is needed, so it's an easy bake for a busy holiday weekend.

Made with just five ingredients, these soft, thin crepes are easy to master. Fill them with strawberries, blueberries and maple syrup for an elegant Easter brunch.

Layers of fresh fruit, crunchy granola and creamy soy yogurt look lovely served in clear glasses. They're easy to assemble and add a light, colorful touch to a brunch spread.

A tangy, mustardy chickpea filling piped onto cucumber rounds gives you all the flavor of deviled eggs. They're a perfect plant-based appetizer for Easter.

Plum tomatoes are hollowed out and stuffed with a creamy, curry-spiced chickpea filling. This retro-style appetizer is a fun vegan stand-in for classic deviled eggs.

Firm tofu, celery, scallion and a touch of curry powder make a creamy salad that tastes like the classic egg salad. Serve it on toast or crackers, or tuck it into a sandwich.

This bright green dip of sweet peas, parsley and pistachios is pure spring. Serve it with colorful raw vegetables and crisp breads before the main meal.

Roasting brings out the best in fresh spring asparagus, and a little sesame oil and rice vinegar make it irresistible. It's an easy side that goes with nearly any Easter menu.

Agave nectar and balsamic vinegar replace the honey in this sweet, glossy carrot side dish. The colorful roasted carrots are just right for an Easter spread.

These Greek-inspired potatoes roast up crispy outside and tender inside, with lots of lemon and oregano. They're a crowd-pleasing side for Easter brunch or dinner.

Tiny spring potatoes are tossed with a mellow parsley and almond pesto. It's a fresh, herby side that's lovely warm or at room temperature.

Thin layers of potato bake in a creamy cashew sauce until bubbly and golden. It's a special-occasion side dish that feels indulgent without any dairy.

Tender greens, crisp Belgian endive, juicy oranges and toasted almonds make a refreshing salad. A light citrus dressing ties it all together.

Nutty farro is tossed with asparagus, radishes, scallions, fresh dill and lemon. It's a hearty grain salad that can be made ahead for a holiday gathering.

This mayo-free potato salad is packed with fresh herbs, green peas and colorful vegetables and dressed in a tangy vinaigrette. It's a great make-ahead dish for a brunch buffet.

Fresh asparagus, potato and dill blend into a bright, creamy soup with no cream at all. Serve it in small cups as a first course or alongside a quiche.

No Easter is complete without carrot cake! This moist one-bowl cake is topped with a decadent maple cream cheese frosting that no one will guess is vegan.

All the flavor of carrot cake rolled into date-sweetened, bite-size bliss balls. They're a fun, healthier treat to tuck into Easter baskets.

This Southern favorite is bursting with banana, pineapple and warm spices and finished with a vegan cream cheese frosting. It's a gorgeous layer cake for a spring celebration.

These homemade peanut butter cups taste better than store-bought and need just six simple ingredients. Make them in egg-shaped molds for a homemade take on peanut butter eggs.

Almonds, dates and cacao are rolled in coconut for a naturally sweet, no-bake treat. They're a healthier way to enjoy chocolate this Easter.

Bright, tart and sweet, these lemon bars come together with a handful of ingredients and no oven. They're a refreshing finish to a holiday brunch.

This fluffy lemon poppy seed cake is moist, zesty and made with gluten-free flour. Its sunny flavor makes it a perfect spring dessert.

A big, beautifully glazed orange bundt cake studded with raisins and finished with a sweet orange cream glaze. It's easy to slice and serve for a crowd.

Fresh strawberries are wrapped in a flaky homemade crust for a rustic free-form tart. It's a simple, stunning way to celebrate the first berries of spring.

Soft, chewy sugar cookies are made with simple ingredients and a sparkle of sanding sugar. Cut the dough into bunnies and eggs for an Easter cookie-decorating party.

This fluffy, moist cake is bursting with colorful sprinkles inside and out. Choose pastel sprinkles for a cheerful Easter dessert.

A light, creamy lemon mousse sits in a nut and coconut crust and is topped with fresh raspberries. This raw tart is an elegant, no-bake way to end your Easter meal.