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7 best vegetarian and vegan centrepieces for Easter lunch
Make sure no one misses out this Easter with our top-rated veggie and vegan centrepieces
Tested by Callum BlackFood and Drink Testing Manager
If you’re catering for a vegetarian or vegan guest this Easter, the Good Housekeeping Institute experts have found the best vegetarian and vegan Easter mains to make hosting a doddle.
Meat-free mains have come a long way in the past few years – and it’s about time, too. No longer must veggie and vegan guests make do with a solo roasted mushroom or a basic nut roast, because the world is now their oyster (or should we say, fishless finger).
From vegan wellingtons to convincing meat substitutes, these plant-based mains taste every bit as good as the real deal. To help you plan your Easter menu with confidence, the Good Housekeeping Institute has tried a selection of prepared vegetarian and vegan mains from the leading retailers to find the centrepieces worthy of your Easter table.
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Best vegan Easter main
Morrisons Plant Revolution Mushroom, Spinach & Pinenut Wellingtons 2 x 205g
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How we test meat-free Easter centrepieces
Our panel cooked 12 vegetarian and vegan mains according to the packet instructions, in search of the best occasion-worthy dishes. Each was scored on its aroma, flavour, texture (be that a chunky wellington or a convincing roast chicken stand-in) and appearance.
These are our top picks for Easter 2025.
Score: 83/100
COOK’s no-fuss veggie centrepiece is a real showstopper. Comprised of gorgeous golden pastry with neat, crimped edges and a generous filling of sweet red pepper and tangy goat’s cheese, it was a hit with our panel. Vegetarian or not, this is a tasty alternative to lamb and would also make a great addition to an Easter buffet.
Morrisons Plant Revolution Mushroom, Spinach & Pinenut Wellingtons 2 x 205g
Score: 78/100
Filled with herby mushrooms, spinach and caramelised onions, Morrisons’ individual vegan wellingtons are a top choice for fungi fans. Serve with all the traditional trimmings for a top-notch feast for two.
Score: 77/100
Alternatively, Co-op's convenient mushroom wellingtons were praised for their cheesy spinach and portobello mushroom filing encased in crisp, flakey vegan pastry. Serve with plenty of ready-made roast potatoes on the side.
Score: 76/100
Just because you don’t eat meat doesn’t mean you automatically love mushrooms. Instead, roast carrots take centre-stage in this impressive vegan pie from Sainsbury’s. It has a distinctly Middle Eastern vibe, thanks to the cumin, paprika and garlic seasoning, resulting in a hearty, filling meal that doesn’t feel like you’re missing out on meat.
Score: 73/100
With all the classic aromas you would expect from a roast chicken, including roast garlic, onion, sage and nutmeg, this full-flavoured alternative also has a rich vegetable stock that our testers really enjoyed.
Overall, our panel was impressed with how authentic this tasted – just add your favourite spring greens for a satisfying roast dinner.
Score: 73/100
This organic vegan wreath comes packed with an interesting selection of vegetables, fruits and pulses, including cranberries and chestnuts, resulting in a good mix of sweet, savoury and earthy flavours as well as contrasting textures.
Our testers particularly loved the nutty, buttery pastry. Abel & Cole suggests serving it with sweet potato mash and seasonal greens and who are we to argue.
Tesco Plant Chef Seasonal Seeded Roasts with Port Gravy 310g
Score: 73/100
At just £1.38 a portion, Tesco’s seasonal take on a nut roast is packed with lentils, chestnuts and sunflower seeds to keep each bite interesting. It also comes with a tasty port-spiked gravy, which adds a welcome boost of flavour and moisture.
Stacey looks after all food and drink reviews — from coffee pods and veg boxes, to natural wine and tequila. Stacey is also founder of Crummbs, where she’s written nearly 2,000 restaurant and hotel reviews since 2013. Prior to this, Stacey wrote hundreds of in-depth buying guides for the Independent, i newspaper and BBC Good Food, as well as reviewing restaurants and interviewing celebrities in her column at Balance Magazine. Stacey has also appeared in BAFTA-nominated BBC documentary Blood, Sweat & Takeaways, where she investigated South East Asia's food production industry, appearing on both Newsnight and BBC World Service to share her findings. Regularly checking out the latest restaurants, bars and product launches, Stacey also loves experimenting with recipes at home, and is a WSET-certified wine and spirits expert, with over 10 years of experience in the business. You can follow Stacey on Instagram @crummbs_uk
Callum is our Food and Drink Testing Manager and has been part of the world of professional catering for 10 years, from cheffing to food manufacturing. While working in manufacturing he specialised in bespoke product and menu development for several start-ups and well-known brands such as Wrap It Up! and HOP Vietnamese. He holds the WSET Level 2 in wine, a Level 3 in spirits and has a particular interest in agave spirits.
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