The Flaming Vegan

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Vegan Easter Bunny Bread and Vegetable Salad
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Vegan Easter Bunny Bread and Vegetable Salad

Prep Time: 30 minutes

Cook Time: 30 minutes

Easter is right around the corner and time to make this delicious Vegan Easter Bunny bread and vegetable salad for dinner. I started making Bunny Bread when my children were little. The tradition has carried on through the years and the grandchildren love the small bunnies on the dinner table. This year surprise your family and serve this delicious Bunny Bread recipe and salad at your dinner table.



  • 2 Packages quick rise yeast
  • ½ Cup vegan sugar
  • 1 ½ Teaspoon salt
  • 4 ½ Cups flour, divided
  • 6 Tablespoon Earth Balance Natural Butter Spread
  • 1 Cup water
  • 1 egg + 1 egg yoke = 3 Teaspoons dry Egg Replacer plus 3 Tablespoons water
  • 1 Bar Vegan Chocolate, use 8 squares
  • 1 Cookie sheet
  • 1 Saucepan 

Bunny Body:


  • 1 Egg yoke = 1 ½ Teaspoons dry Egg Replacer plus 2 Tablespoons water
  • 1 Basting brush 

Bunny Faces


  • 1 Drop red or pink food coloring
  • 1 Tablespoon Vegan Sugar 



  • 1 Package baby carrots
  • 1 Head broccoli, cut into pieces
  • 1 Head cauliflower, cut into pieces
  • 1 Package cherry tomatoes
  • 1 Cucumber, slicked
  • 4 Stocks celery, cut into 3 inch pieces
  • 1 Head lettuce – your choice
  • 1 Package Tofutti Better Than Cream Cheese
  • ½ Cup Non-Soy Nut Cream
  • ½ Cup Soy Yogurt
  • 2 Green onions, diced
  • 2 Tablespoons fresh parsley, minced
  • 1 Tablespoon fresh dill, minced
  • 1 Teaspoon salt
  • ¾ Teaspoon ground pepper
  • 8 Small serving tray to arrange Bunny and Salad
  • 8 Small dipping cups for vegetables 

Prepare Bread:

  1. In large mixing bowl, combine yeast, vegan sugar, salt, and 1 cup flour
  2. In saucepan, medium heat, heat margarine and water to 125 degrees
  3. Prepare egg replacer in small bowl
  4. With mixer, set low speed, beat liquid into dry ingredients
  5. Continue mixing, medium speed for 2 minutes
  6. Mix in egg replacer and 1 cup flour, beat 2 minutes
  7. Hand stir in 2 ¼ cups flour
  8. Turn dough onto floured surface and knead until smooth and elastic, 5 minutes
  9. While kneading dough work in ¼ cups flour
  10. Shape dough into ball
  11. Place dough in a clean mixing bowl, slightly greased
  12. Cover bowl, let stand for 15 minutes
  13. Dough should rise and double in size
  14. Place raised dough on the slightly floured surface
  15. Cut dough into 8 equal size pieces

Making Bunnies:

  1. Preheat oven to 375 degrees
  2. Grease 2 cookie sheets
  3. Prepare egg replacer for Bunny body
  4. Take 1/8 piece of dough, cut in half
  5. Shape dough into ball
  6. Place 1 square of vegan chocolate in center of dough
  7. Place dough ball on cookie sheet
  8. Cut remaining dough in half
  9. Shape into ball
  10. Brush dough with egg replacer, use basting brush, lightly brush dough
  11. Place dough ball next to large ball on cookie sheet
  12. Tuck the smaller dough ball under the larger dough ball
  13. With remaining dough, pinch off ¾ inch to form tail
  14. Divide last of dough in half to shape 2 ears
  15. Bruch tail with egg replacer, use basting brush, lightly brush dough
  16. Tuck the tail slightly under Bunny body
  17. Brush 2 ears with egg replacer, use basting brush, lightly brush dough
  18. Tuck ears under Bunny head
  19. Brush the Bunny body with egg replacer
  20. Make 3 more Bunnies and place on cookie sheet
  21. Bake in oven for 15 minutes or until browned
  22. Cool on rack
  23. Repeat process to make the last 4 Bunnies 

Decorating Bunnies:

  1. In mixing bowl, add 1 tablespoon vegan sugar
  2. Use mixer to mix the vegan sugar until it makes a fine powder to use for powdered sugar
  3. Add ¼ teaspoon water to vegan powdered sugar and mix
  4. Add pink food coloring to color the power sugar
  5. With paint brush or cake decorating bag draw the bunny faces

Prepare Salad Dip:

  1. In mixing bowl, add package of Tofutti Better Than Cream Cheese, Soy-Nut Cream, and Soy Yogurt, use mixer to cream together
  2. Stir in diced green onions, parsley, dill, salt, and pepper, mix well
  3. Divide into 8 serving cups

Serving Bunny and Salad:

  1. Cover bottom of small serving tray with lettuce
  2. Place the Bunny in center of small serving tray
  3. Decorate around the bunny with cucumbers, cherry tomatoes, broccoli, cauliflower, carrots, and celery
  4. Set on the table next to each dinner place setting
  5. Place the dipping sauce next to the Bunny Salad serving tray 

Makes 8 servings

Healthy Snacks Delivered Monthly
  1. Sarah Johnston
    Sarah Johnston
    Oh how adorable and what a creative idea.
  2. Ann
    You have such creative recipes. I have to make this for Easter and surprise my family. They will love this. Thank you so much.
  3. Granny Smith
    Granny Smith
    I have seen Bunny Bread sold in the store but never homemade and so cute.
  4. Julie Davis
    Being Vegan I could never eat a rabbit in my life even before I was vegan. But this rabbit I can eat and he looks so delicious.
  5. Christine Mulligan
    I know what I'm making for Easter Dinner
  6. Zoe Watson
    The Bunny looks too cute to eat what a creative idea for a special vegan Easter
  7. Eve Sherrill York
    Eve Sherrill York
    How fun!


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