Spring Archives - Forks Over Knives

Strawberry-Orange Custard Cups

Kathryn Hendrix, RDN, LD — Tue, 13 May 2025 17:13:33 +0000

These elegant custard cups are perfect for wowing guests or treating your family. With two layers of a creamy cashew-based custard infused with orange zest and orange juice and a layer of tangy strawberry compote, every mouthful is one to savor. The bottom layer of custard features pieces of orange, while a bright garnish of chopped strawberries finishes things off in style. Enjoy this delightful treat chilled or at room temperature.

Tip

To make ahead: Place custards and strawberry compote in separate airtight containers. Store in the refrigerator up to 24 hours. Assemble, chill, and serve within 2 hours.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 custard cups

Time: 40 minutes

1 medium orange
¼ cup raw cashews
1¼ cups unsweetened, unflavored plant-based milk
¾ cup orange juice
¼ cup cornstarch
2 tablespoons pure maple syrup
Pinch sea salt
1 tablespoon pure vanilla extract
3 cups sliced fresh strawberries

Instructions

Remove 2 teaspoons zest from the orange. Cut away the peel and pith from the orange; cut orange into small chunks or supremes. Chill orange pieces.
Soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a blender combine cashews, orange zest, milk, orange juice, 2 tablespoons of the cornstarch, the maple syrup, and salt. Cover and blend 2 to 3 minutes or until very smooth. Pour into a small saucepan. Cook and stir over medium- high just until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes more. Stir in 2 teaspoons of the vanilla. Divide custard in half; cool completely.
For strawberry compote, place 2 cups of the strawberries in a medium saucepan. Lightly mash strawberries. Cover and bring to simmering over medium. Simmer 5 minutes or until strawberries are soft and starting to break down. In a small bowl stir together the remaining 2 tablespoons cornstarch and 2 tablespoons cold water; add to strawberries in saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes or until thickened. Stir in the remaining 1 teaspoon vanilla. Mixture will be very thick. Cool completely.
Drain the reserved orange pieces and stir into one half of the custard mixture. Divide evenly into four wide-mouth pint jars or dishes, smoothing the top. Divide the strawberry compote evenly among jars, smoothing the top. Top evenly with the remaining smooth custard and sliced fresh strawberries.

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Chickpea, Fennel, and Radish Salad

Laura Marzen, RD, LD — Thu, 24 Apr 2025 17:21:37 +0000

This summery chickpea, fennel, and radish salad pops with flavor. The sweetness of shredded carrots and the anise-like flavor of the fennel complement the peppery radishes while aromatic fresh herbs up the ante all around. Top with walnuts and a drizzle of lemony Dijon dressing. This company-worthy salad is perfect for a potluck or serving at your next grill-out.

Tips

Radish ribbon variation: To make this salad with radish ribbons, look for long varieties, such as scarlet or fire and ice radishes. Using a vegetable peeler, shave long, thin ribbons from radishes, turning radishes to make even cuts. When you can’t shave off any more, thinly slice remaining radishes.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 20 minutes

10 to 12 oz. of radishes (see tip, recipe intro)
2 15-oz. cans no-salt-added chickpeas
1 medium fennel bulb, trimmed and very thinly sliced
1 cup coarsely shredded carrots
2 tablespoons coarsely chopped fresh dill
2 tablespoons thinly sliced fresh chives
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ to ½ teaspoon freshly ground black pepper
4 cups torn red leaf lettuce
⅓ cup chopped toasted walnuts
4 6-inch whole grain pita bread rounds, warmed

Instructions

Trim tops off radishes; if you like, chop ¼ cup of the tops to add at the end. Thinly slice radish into coins. Place radishes in a large bowl.
Drain chickpeas, reserving ¼ cup of the liquid from the can (aquafaba). Rinse and drain chickpeas. Add to bowl with radishes. Add fennel, carrots, dill, and chives.
In a small bowl whisk together reserved aquafaba, the lemon juice, mustard, salt, and pepper. Drizzle over radish mixture; toss to coat.
Arrange lettuce and radish mixture on a platter. Top with walnuts and radish tops (if using). Serve with warm pita bread.

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7 Vegan-Friendly Mother’s Day Experiences She’ll Truly Love

Dana Hudepohl — Tue, 22 Apr 2025 17:26:09 +0000

This Mother’s Day, skip the crowded restaurants and generic gift baskets, and show your appreciation with something more meaningful: a day designed around connection, nourishment, and compassion.

Whether your mom is a seasoned plant-based pro or just dipping her toes into the world of whole-food, plant-based living, we’ve rounded up some heartfelt, health-conscious ideas to make her feel truly cherished. From cozy homemade brunches and animal sanctuary visits to spa days and movie nights, these vegan-friendly experiences are sure to tug at Mom’s heartstrings. Read on and get inspired to find the perfect gift for your one-of-a-kind mama.

Make her a special brunch.

Whether your mom is a longtime vegan or this is a delicious introduction, show her how much you care about her health, vitality, and taste buds with a nourishing spread of whole plant-based dishes. Start with a bowl of fresh, seasonal fruit as a colorful centerpiece for the table, and choose a few recipes from our roundup of vegan Mother’s Day options. She will feel the TLC when you invite her to sit back, relax, and taste the love.

Do lunch at an animal sanctuary.

Want to melt Mom’s heart? Take her to visit rescued pigs, cows, sheep, and other farmed animals at an animal sanctuary. Pack a tasty plant-based picnic or look for an onsite restaurant, such as The Kitchen at the Farm Sanctuary in Watkins Glen, New York. The restaurant serves vegan meals made with fresh ingredients from local farmers and the sanctuary’s own garden. You can even turn the trip into an overnight stay in one of their cozy tiny houses overlooking the pasture.

Gift her a trip to a vegan resort.

For a next-level Mother’s Day gift, treat Mom to a vegan getaway so that she can live and breathe the plant-based lifestyle at a fabulous destination. When you build her a travel itinerary at an eco-friendly property focused on sustainability and wellness, she will not only eat like a WFPB queen; she can nourish herself inside and out with activities like yoga, meditation or hiking. Vegan travel comes in all price ranges to fit any budget—even under $100 a night. Just don’t forget to offer up the perfect travel companion: You!

Host a movie night and fix her some yummy snacks.

Bypass the local movie theater concession stand’s buttery popcorn and sugary candy. Instead invite your mom to a private screening from the comfort of home where you can kick back with pillows and blankets and your favorite homemade vegan snacks. Need ideas? We’ve gathered plant-based pros’ top picks for movie-night munchies. Trade jumbo fountain sodas for infused water, iced teas, or tropical smoothies. Go ahead and do the kitchen prep work ahead of time so that you can turn down the lights and enjoy the show with your VIP guest.

Book an appointment at a cruelty-free spa or salon.

Pamper your mama with an indulgent self-care day that you both can feel good about. Whether you want to do hair, makeup, nails, a massage or facial, search HappyCow or Aveda to find a local establishment that uses vegan and certified cruelty-free products. You can also look for the Leaping Bunny–certified or PETA-approved designations, or check out hashtags on social media such as #VeganSalon or #CrueltyFreeBeauty. For a stay-at-home spa day, bring Mom a basket filled with vegan beauty products.

Hit the farmers market together in style.

Could there be a lovelier way to spend a weekend morning with your mom than strolling the springtime farmers market stocking up on fresh produce and other vegan treasures? To start, hook her up with some clutch farmers market gear for a stylish, zero-waste shopping experience——think reusable totes, mesh produce bags, and a wide-brimmed hat for sun protection. (We also love this hands-free water bottle, which will help Mom stay hydrated without getting in the way of shopping.) Now you’re ready to let the Mother’s Day festivities begin!

Gift her a plant-based cooking course.

Is Mom getting into the plant-based lifestyle? Give her the tools to nourish herself long after Mother’s Day with the Forks Over Knives Ultimate Cooking Course. Designed for all skill levels, this self-paced online program empowers her to create delicious, wholesome meals with confidence. It’s a thoughtful way to support her health and spark inspiration in the kitchen—no crowded restaurants required. Normally $349, the course is currently on sale for $149.

Featured image courtesy of Best Friends Animal Sanctuary.

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Spring Onion and Asparagus Tarts with Black Bean Crust

Caitlyn Diimig, RD — Wed, 16 Apr 2025 17:53:32 +0000

With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, top with steamed asparagus, spring onions, and a zesty homemade gremolata. It’s that simple! These scrumptious savory tarts would work well for dinner for two or as an appetizer for a bigger group.

For more inspiration, check out these tasty ideas:

Yield: Makes 2 tarts

Time: 45 minutes

2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
1 cup brown rice flour
2 tablespoons chopped fresh thyme
2 tablespoons tahini
1 lemon (plus extra wedges for serving, if desired)
1 14- to 16-oz. pkg. firm tofu, drained
¼ cup low-sodium vegetable broth
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
½ cup chopped fresh parsley
1 clove garlic, minced
½ cup pitted Kalamata olives, sliced
2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
16 oz. asparagus, trimmed, halved lengthwise if large

Instructions

Preheat oven to 400°F. Line two baking sheets with parchment paper.
In a food processor process black beans until a paste forms, adding up to 1 tablespoon water to help beans blend, if needed. Transfer bean paste to a medium bowl.
Stir rice flour and 4 teaspoons of the thyme into bean paste. Drizzle with tahini. Toss with a fork until mixture resembles coarse sand. Stir in water, 1 tablespoon at a time, until dough forms (about 3 tablespoons total). Divide dough in half. On one prepared baking sheet, press one dough portion into a 10-inch circle about ¼ inch thick. (If necessary, cover dough with a sheet of parchment paper and use a rolling pin to shape dough.) Repeat with remaining dough portion on a second baking sheet.
Bake crusts on separate oven racks 20 minutes or until starting to brown.
For filling, remove 6 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine 4 teaspoons lemon zest and juice, tofu, broth, the remaining 2 teaspoons thyme, the pepper, and garlic powder. Cover and blend until smooth and spreadable.
Spread filling evenly over parbaked crusts. Bake 10 minutes or until crusts are crisp and filling is hot.
For gremolata, in a small bowl stir together parsley, garlic, and the remaining 2 teaspoons lemon zest.
Place a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam spring onions and asparagus, covered, 5 minutes or until tender. Arrange spring onions and asparagus on baked tarts. Sprinkle with olives and gremolata. If you like, serve with lemon wedges.

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New Potato Salad with Herbed Vinaigrette

Kathryn Hendrix, RDN, LD — Mon, 14 Apr 2025 17:21:52 +0000

A quintessential spring veggie, new potatoes are worth grabbing when they’re around. Their thin, flaky skins, waxy centers, and delicate, sweet flavor are ideal for potato salad. Aromatic fresh herbs do double duty here, featuring in a creamy herbed tahini vinaigrette and chopped into the salad. White beans add extra sustenance, and crunchy cucumbers and peppery watercress add even more veggie goodness. Dots of mustard deliver a final pop of flavor to this crowd-pleasing new potato salad. Parsley, cilantro, and chives work well; feel free to use one or a combination.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free whole grain and/or Dijon mustard.

Watercress swap: Don’t have watercress? Use another green such as baby spinach or arugula.

For more inspiration, check out these tasty ideas:

Indian-Spiced Potato Salad
Potato Salad with Horseradish Vinaigrette
My Mama’s Potato Salad Recipe
Or this roundup of potato salad recipes.

Yield: Makes 10 cups

Time: 1 hour 30 minutes

1 cup apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
1½ cups chopped cucumber
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
2 lb. new potatoes, quartered
¾ cup packed fresh herbs such as parsley, cilantro, and/or chives
¼ cup tahini
¼ cup whole grain or Dijon mustard
2 whole cloves garlic
8 bulbs green garlic or green onions, white and light green parts only, chopped
4 cups fresh watercress, large stems removed

Instructions

For marinated cucumber and beans, in a medium bowl whisk together apple cider vinegar, 2 tablespoons of maple syrup, salt, and 1 teaspoon pepper. Add cucumber and beans. Toss to combine. Cover and marinate 1 hour at room temperature. Drain, reserving brine for vinaigrette.
Bring a large pot of water to boiling. Add potatoes; cook 8 to 10 minutes or until potatoes are tender. Drain. Place potatoes in a large bowl; cool slightly until still warm but not hot.
For vinaigrette, in a small blender or food processor, combine ¼ cup of the herbs, the tahini, 2 tablespoons of the mustard, the garlic, the remaining 1 tablespoon of maple syrup and ½ teaspoon pepper, and 2 to 3 tablespoons of the brine from Step 1. Process until smooth, adding water as needed to achieve desired consistency.
To potatoes, add green garlic, the remaining ½ cup of herbs, the marinated cucumber and beans, and the vinaigrette. Stir until combined. Add watercress; toss to coat. Serve immediately or chill. Before serving, dot with mustard and sprinkle with additional fresh herbs.

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Blueberry Cheesecake Bars

Kathryn Hendrix, RDN, LD — Thu, 10 Apr 2025 17:28:35 +0000

These impressive vegan lemon cheesecake bars are perfect for making ahead and serving on a special occasion, such as Mother’s Day or Valentine’s Day. The date-sweetened crust includes sunflower butter for richness, while the creamy, lemon-infused filling features cashews and white sweet potato. A fresh blueberry sauce finishes the dessert. To ensure clearly defined layers, be sure to chill the crust, lemon cream, and blueberry topping before assembling, then allow at least an hour to chill before serving.

Sweet potato mash: For 2 cups mashed sweet potatoes, prick two 10-oz. unpeeled white sweet potatoes with a fork. Microwave on high 5 to 7 minutes or until tender. Halve potatoes and scoop out pulp into a small bowl; discard skin. Mash potato pulp with a potato masher until smooth. Measure 2 cups mashed sweet potatoes.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 bars

Time: 4 hours

20 pitted Deglet Noor dates (6 oz.), chopped
2 lemons
1 tablespoon flaxseed meal
1 cup brown rice flour
1 teaspoon baking soda
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons sunflower butter
1 tablespoon pure vanilla extract
2 tablespoons raw, unsalted cashews
½ cup unsweetened, unflavored plant-based milk, plus more if needed
½ cup pure maple syrup
2 cups mashed white sweet potatoes (see tip, recipe intro)
4 teaspoons arrowroot powder
2¼ cups fresh blueberries

Instructions

Preheat oven to 400°F. Line an 8-inch square baking pan with parchment paper. Place the dates in a small bowl; add boiling water to cover. Let soak 10 minutes; drain well. Remove 5 teaspoons zest and squeeze 6 tablespoons juice from lemons. In another small bowl combine 3 tablespoons of the lemon juice and the flaxseed meal. Let stand 5 minutes.
In a large bowl stir together flour, 1 tablespoon of the lemon zest, the baking soda, nutmeg, and salt.
In a food processor combine soaked dates, flaxseed mixture, sunflower butter, and 2 teaspoons of the vanilla; process until smooth. Add date mixture to flour mixture; stir until well incorporated. (You may need to knead the dough a bit to combine.) Press evenly into the prepared pan. Bake 20 minutes or until set and lightly golden. Cool completely on a wire rack (1½ hours).
For lemon cream, soak cashews in enough very hot water to cover 15 minutes; drain and rinse. In a food processor or blender combine cashews, milk, ¼ cup of the maple syrup, 2 tablespoons of the lemon juice, and the remaining 2 teaspoons lemon zest and 1 teaspoon vanilla. Cover and blend 2 minutes or until very smooth. Add sweet potatoes; cover and blend until smooth, adding more milk, 1 tablespoon at a time, as needed to achieve desired consistency. Cover and chill at least 1 hour or up to 5 days.
For blueberry topping, in a medium saucepan whisk together the remaining ¼ cup maple syrup and 1 tablespoon lemon juice with the arrowroot powder until smooth. Stir in 2 cups of the blueberries. Cook and stir over medium just until bubbly. Remove from heat; mash berries lightly with a potato masher or fork. Cover and cool completely, 1½ hours. Chill until ready to assemble bars.
To assemble bars, spread chilled lemon cream over cooled crust. Top evenly with blueberry filling. Chill assembled bars at least 1 hour before slicing.
To serve, slice bars and garnish with remaining blueberries. Bars will keep in the refrigerator up to 3 days.

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Tofu Lettuce Wraps

Laura Marzen, RD, LD — Wed, 09 Apr 2025 16:51:44 +0000

Inspired by the signature P.F. Chang’s appetizer, these company-worthy tofu lettuce wraps are easy enough for a weeknight meal. Crumbled tofu, umami-rich mushrooms, sweet red bell pepper, and crunchy water chestnuts are coated in a mouthwatering orange-soy sauce. Spoon the tofu-veggie mixture and noodles into lettuce leaves and garnish with toasted sesame seeds. Ready in 35 minutes!

For more inspiration, check out these tasty ideas:

Yield: Makes 16 wraps

Time: 35 minutes

½ of a 14- to 16-oz. package extra-firm water-packed tofu
8 oz. thin brown rice vermicelli or capellini noodles
⅓ cup low-sodium vegetable broth
¼ cup orange juice
2½ tablespoons reduced-sodium soy sauce or tamari
2 tablespoons rice vinegar
2 teaspoons pure cane sugar
2 teaspoons cornstarch
8 oz. cremini or button mushrooms, chopped
1 medium bell pepper (any color), chopped
1 8-oz. can sliced water chestnuts, drained and chopped
1½ cups shredded carrots
3 scallions, thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger
32 iceberg or Bibb lettuce leaves
2 teaspoons toasted sesame seeds

Instructions

Place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Crumble drained tofu into a small bowl. Meanwhile, cook noodles according to package directions. Drain; rinse with warm water. Drain again well; cover to keep warm.
For sauce, in a small bowl whisk together vegetable broth and the next five ingredients (through cornstarch) until smooth; set aside.
In a large skillet cook mushrooms and bell pepper over medium 5 to 7 minutes or just until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add water chestnuts, ¾ cup of the carrots, the scallions, garlic, and ginger; cook and stir 3 minutes more. Add tofu.
Stir sauce and add all at once to skillet. Cook, stirring gently, 2 to 3 minutes or until filling is well combined and sauce is thickened and bubbly.
Arrange lettuce leaves in stacks of two. Fill the layered lettuce leaves with tofu mixture and noodles; top with the remaining ¾ cup shredded carrots and the sesame seeds.

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30-Minute Spring Roll Bowl

Laura Marzen, RD, LD — Mon, 07 Apr 2025 17:11:28 +0000

These vibrant spring roll bowls are a snap to prepare in 30 minutes. With brown rice linguine, fork-tender veggies, and crunchy ribbons of radish, they deliver all the fresh flavors of a spring roll but with the ease of a bowl! Use a vegetable peeler to make long, thin ribbons of daikon radish. Top with crunchy almonds and drizzle with a warm ginger-soy sauce for a quick and delicious meal that will satisfy everyone at the table.

Tips

Radish swap: If you can’t find daikon or other long white radishes, use any other variety, but cut them into matchsticks instead of noodles. If the tops are attached, chop a few leaves to sprinkle on as a garnish.

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 bowls

Time: 30 minutes

12 oz. dried brown rice linguine or pad Thai noodles
3 cups fresh broccoli florets
1½ cups frozen shelled edamame
¼ cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon no-salt-added tomato paste
1 tablespoon grated fresh ginger
½ teaspoon cornstarch
¼ to ½ teaspoon crushed red pepper
8 oz. daikon radish or other large radishes, trimmed
¾ cup coarsely shredded carrots
2 scallions, sliced
¼ cup sliced almonds, toasted

Instructions

In a 6- to 8-quart heavy pot cook noodles according to package directions, adding broccoli and edamame the last 2 to 3 minutes of cooking. Reserve ¼ cup of the cooking water. Drain noodles and vegetables. Transfer to a large bowl; toss with some of the reserved cooking water so the mixture stays loose.
Meanwhile, in a small saucepan combine the next six ingredients (through crushed red pepper) and 2 tablespoons water. Cook over medium, whisking constantly, until thickened and bubbly. Cook and stir 1 minute more. Remove from heat. Cover to keep warm.
Meanwhile, using a vegetable peeler, shave daikon radish into ribbons.
Divide noodle mixture among four large serving bowls. Add radish, carrots, and scallions. Drizzle with sauce and sprinkle with almonds.

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Watermelon Radish Spring Rolls with Dipping Sauce

Laura Marzen, RD, LD — Fri, 04 Apr 2025 17:08:33 +0000

With colorful watermelon radishes, crisp snow peas, and cooling cucumber, these vibrant veggie spring rolls are perfect for serving as an appetizer during the warmer months. A zippy ginger-laced lemon sauce gets extra richness from toasted sesame seeds, loading every mouthful with bright flavor. Vermicelli noodles and avocado add heft and creaminess. Be sure to include a few fresh chives and mint leaves if you’ve got them; it’s incredible what a difference fresh herbs make!

Tips

Radishes: To get very thin slices, use a mandoline if you have one. If you can’t find watermelon radishes, use whichever type you like. If the tops are attached, feel free to rinse a few leaves and add them to the spring rolls with the fresh herbs.

To store: Place rolls in an airtight container, leaving space between rolls so they don’t stick together. Store in the refrigerator for up to 1 day.

For more inspiration, check out these tasty ideas:

Yield: Makes 12 spring rolls + ⅓ cup dipping sauce

Time: 45 minutes

3 tablespoons lemon juice
1 tablespoon toasted sesame seeds
1 tablespoon white miso paste
1 teaspoon grated fresh ginger
½ teaspoon pure maple syrup
⅛ to ¼ teaspoon crushed red pepper
2 oz. dried brown rice vermicelli noodles
12 8-inch round brown rice papers
12 sprigs fresh mint (48 leaves)
24 4-inch sprigs fresh chives
2 cups very thinly sliced watermelon radishes (36 slices) (see tip, recipe intro)
24 fresh snow pea pods, trimmed
½ of a medium avocado, pitted and thinly sliced (12 slices)
1 4-inch piece English cucumber, halved, seeded, and cut lengthwise into 12 strips

Instructions

To make lemon-ginger dipping sauce, in a small bowl whisk together the first six ingredients (through crushed red pepper) and 1 tablespoon of water. Chill until ready to use.
Cook noodles according to package directions; drain. Rinse under cold water; drain well. Use kitchen scissors to snip noodles into smaller pieces.
Pour warm water into a pie plate. Carefully dip a rice paper into the water; let stand several seconds to slightly soften. Transfer to a clean work surface.
Place a mint sprig and two chive sprigs across the center of the rice paper. Lay three radish slices alongside the herbs, below the center. Arrange some of the noodles over the radishes. Arrange two pea pods, an avocado slice, and a cucumber strip over the herbs.
Fold the bottom edge of rice paper up and over filling. Fold in sides; roll up rice paper snugly. Repeat with the remaining rice papers and fillings. Serve spring rolls with lemon-ginger dipping sauce.

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The Ultimate Vegan Easter Basket: Delicious Treats and Sustainable Gifts

Mary Margaret Chappell — Tue, 01 Apr 2025 17:46:13 +0000

One of the most fun things about filling a vegan Easter basket is choosing items that are a meaningful, beautiful celebration of spring. Bunnies, chicks, and chocolate treats are a must, but beyond that, the field is wide open to interpretation. To help you get inspired, we have put together the following selection of goodies for Easter and other spring celebrations, including wholesome vegan candies, eco-friendly gifts, and more. We know we’d be happy to find them in a basket or on the breakfast table on Easter morning—and hope you will, too!

Editor’s note: FOK may collect a small share of sales from some of the links on this page, though it doesn’t influence our selection.

Fair Trade Baskets | From $26 at Serrv International

The Easter baskets from SERRV International make pretty keepsakes that are sturdy enough to use year-round and will last for many years to come. What’s more, your purchase helps support SERRV’s mission of working with small-scale artisans to fight global poverty.

U+Me Kids Gardening Set | $28 at Amazon

Skip the Easter basket and give kids this canvas bag filled with gardening tools. (There’s still room for candy, too.) The wood-handled trowel, rake, and spade are sturdy enough for real digging, so all you need are plants and seedlings to get going in the garden.

Cool Chicks (that are also warm + snuggly) | $30 at Warmies

You don’t have to be a kid to get a stuffed animal in an Easter basket. (But kids will love this chick, too.) Warmies makes weighted stuffed animals that can be chilled in the freezer to soothe bumps and bruises or warmed in the microwave for aches, pains, and all-around cuddly comfort.

The Qi Daily Ritual Set | $58 at The Qi

Introduce the flower lover in your life to the calming, holistic beauty of whole flower teas. This starter set from The Qi includes floral infusions for beauty, balance, and calm and a glass tea pot that lets you watch as the flowers infuse and open up into full bloom.

Jake the Milkless Easter Bunny | $10 at No Whey Foods

No Easter basket is complete without a chocolate bunny! This 100% vegan guy is naturally sweetened and made with dairy-free, oil-free chocolate. Check out No Whey Foods’ Milkless Surprise Eggs, as well, if you want to fill out your candy assortment.

Organic Elderflower Super Herb Tea | $15 at Republic Of Tea

Get a delicious taste of the elderflower trend—without all the alcohol of St-Germain liqueur or the sugar in a fizzy soft drink. Republic of Tea blends the dried flowers with green rooibos for a fresh herbal tea that tastes like the flowers of spring.

Cutie the Lamb | $35 at Fair Indigo

Organic cotton and child-safe dyes make this cutie pie the ideal springtime friend for infants and small children. Cutie the Lamb is made by a cooperative of clothing designers committed to producing sustainable apparel and ensuring their workers get living wages.

Smithsonian Handbook of Interesting Bird Nests and Eggs | $20 at the Smithsonian Store

Give the whole Easter egg theme a nature lover spin with this gorgeous Smithsonian book, released in late 2024. Your purchase helps support the Smithsonian’s National Museum of Natural History, at a time when national museums need support more than ever.

Sloth Velvet Sleep Mask | $17 at Ten Thousand Villages

Sloths fall into the cute critter category, just like bunnies and chicks! And what better animal to have adorning a sleep mask than the drowsy, adorable creatures that have become an internet sensation? Sourced by Ten Thousand Villages, the home goods store that specializes in ethical, artisan-made items.

Smashminton Badminton Set | $8 at Amazon

Before there was pickleball, there was badminton! The play-anywhere racket game is a great excuse to get out on a sunny spring day. This set has wide rackets and large birdies so all ages can play.

Natural Rubber Flip Flops | $30 at Feelgoodz

Is it flip-flop season yet? Almost. These environmentally friendly natural rubber sandals for men and women come in luscious Easter egg colors and look great in a holiday basket.

Bee Kind Pollinator Flower Mix Seed Packets | $3 at Bentley Seeds

Tuck one of these colorful envelopes in a vegan Easter basket or slip a packet into Easter or Earth Day cards. The customized seed blend is designed to help feed bees and other pollinators. Added bonus: The automatically applied Earth Day code takes 50% off your purchase.

That’s It Organic Dark Chocolate Fig Truffles | $22 at Amazon

The ultimate gourmet truffles for whole-food, plant-based chocolate lovers, these decadent morsels are primarily sweetened with figs. Wrap each one in candy foil and they can even double as eggs for an Easter egg hunt.

Indian Collection Chocolate Truffles | $29 at Delysia Chocolatiers

Spice things up with a box of exquisite handmade chocolates infused with ginger, curry, and garam masala. Delysia Chocolatiers pride themselves on creating chocolates for everyone and every occasion and these creamy oil-free dark chocolate jewels fit the bill.

Bear Snacks Raspberry/Blueberry Fruit Minis | $13 at Walmart

Kids of all ages love these sweet, chewy berry-flavored disks. Try the “bearly” processed 100% fruit snacks as a dye-free, sugar-free alternative to jelly beans.

Crinkle Paper Basket Grass | $10 at Amazon

Crinkle-cut colored paper filler is an eco-friendly alternative to artificial Easter basket grass that’s reusable, recyclable and repurposeable. The vibrant green color would look good in a Christmas gift packet, as well.

Simply Chocolate Date Bars | $23 at Amazon

Round out the Easter candy options with these candy bar lookalikes that are sweetened with dates and made with just three other ingredients: dark chocolate, peanuts, and (a little) salt.

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