bunny rabbit sitting in the grass

Make Your Easter Meal Even More Delicious with These Plant-Based Swaps



If you celebrate Easter and need ideas for your feast, we’ve rounded up our favorite plant-based dishes for you to try this year.

Happy Easter! Keep reading to hear from World Animal Protection team members on how they prepare tasty meals that are kind to both their taste buds and animals.

Main Dish

Looking for a plant-based ham swap? Enter the tofu steak! Our Director of Development, Liz, loves to make baked tofu ‘steaks’ glazed with brown sugar and savory spices for her main dish. You can also swap in tempeh or seitan for a protein-packed plant-based entrée.

Easter pie on a plate

Side Dishes

Many meals aren’t complete without some form of potato involved. If you’re used to making cheesy potatoes on Easter—scalloped or not—Meganne, our Marketing and Communications Assistant, has you covered. She likes swapping in plant-based butter from Earth Balance, creamy oat milk, Daiya plant-based shredded cheddar cheese, and a dollop of Tofutti plant-based sour cream for ultra-rich results. 

Hot cross buns are another Easter side staple that require minimal swaps: non-dairy milk of your choice—soy or almond are good options—and an egg replacement like banana or flaxseed. Find an egg replacement here.

Easter pie on a plate


Easter pie, also known as pizza rustica, is a classic Easter dessert enjoyed by our Director of Marketing and Communications, Lisa. It can be made savory or sweet, and surely doesn’t skimp on flavor. Swap in plant-based butter, non-dairy milk, and plant-based ricotta (Kite Hill offers tasty options!) for the pie of your dreams.

Easter pie on a plate

Looking for a whole new plant-based recipe to satisfy your sweet tooth this Easter? Try making Bunny Crispy Treats from our Director of Development, Liz. All you’ll need is a bunny shaped cookie cutter, a lightly greased 9x13 inch pan, a large mixing pot, and a spatula. See her recipe below:


3/4 cup plant-based butter

Two 10-ounce bags of plant-based marshmallows*

1/2 teaspoon pure vanilla extract

8 cups crispy rice cereal of choice

*Liz likes Dandies brand or Trader Joe’s plant-based marshmallows.


  1. Line a 9x13 inch baking pan with parchment paper and lightly spray with oil. Set aside.

  1. In a large pot, melt the butter. Add the marshmallows and stir until the marshmallows are melted (they won’t melt as quickly as conventional marshmallows, but they should still melt and turn into a blob).

  1. Remove the pan from heat and stir in the vanilla extract. Fold in the cereal using a large spoon or spatula. There will be chunks of marshmallows—that’s okay! Try to coat all the cereal evenly.

  1. Transfer to the prepared pan and press down evenly with your hands or spatula. You can lightly grease the spatula if it sticks.

  1. Allow the treats to cool for 1 hour. Remove from the pan using the parchment paper, then cut into bunny shapes with your cookie cutter and serve. Enjoy!

Planning to make any of these dishes for Easter? Be sure to tweet us a pic @MoveTheWorldUS!

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