Easter is a time for celebrating with family and friends, and what better way to do that than with delicious food? You’ve come to the right place if you’re looking for plant-based Easter meals or vegan Easter recipes. This article features a collection of mouth-watering recipes to please everyone at your holiday feast. Whether you’re a seasoned vegan or just looking to try something new, these recipes will satisfy your cravings and help you.
Appetizer
Vegan Deviled Eggs
Ingredients
- One block of firm tofu
- 1 tbsp vegan mayonnaise
- 1 tsp dijon mustard
- 1 tsp apple cider vinegar
- 1/2 tsp turmeric
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Drain the tofu and press it to remove excess moisture.
- Crumble the tofu in a bowl and mix in the vegan mayonnaise, dijon mustard, apple cider vinegar, turmeric, salt, and pepper.
- Taste the mixture and adjust the seasonings as needed.
- Spoon the mixture into a piping, or plastic bag with the corner cut off.
- Pipe the mixture into boiled egg whites or use a spoon to fill the cavities.
- Sprinkle paprika on top for garnish.
- Chill the vegan deviled eggs in the refrigerator for at least 30 minutes before serving.
Sweet Potato and Black Bean Dip
Ingredients
- Two medium sweet potatoes, peeled and cubed.
- One can of black beans, drained and rinsed.
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- Tortilla chips or sliced veggies for serving
Instructions
- Preheat the oven to 400°F.
- Place the cubed sweet potatoes on a baking sheet and drizzle with olive oil.
- Roast the sweet potatoes for 20-25 minutes or until tender and lightly browned.
- Mix the roasted sweet potatoes, black beans, red onion, cilantro, lime juice, cumin, chili powder, salt, and pepper in a big bowl.
- Use a fork or a masher to mash the mixture until it reaches your desired consistency.
- Serve the sweet potato and black bean dip with tortilla chips or sliced veggies.
Chickpea Salad Lettuce Wraps
Ingredients
- One can of chickpeas, drained and rinsed.
- 1/4 cup diced red onion
- 1/4 cup diced cucumber
- 1/4 cup diced bell pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp dijon mustard
- Salt and pepper to taste
- Lettuce leaves for wrapping
Instructions
- Mix chickpeas, red onion, cucumber, bell pepper, and parsley in a large bowl.
- Combine the lemon juice, olive oil, dijon mustard, salt, and pepper in a small mixing bowl.
- Toss the chickpea combination with the dressing to coat.
- To assemble the lettuce wraps, spoon the chickpea salad onto lettuce leaves and roll them up.
- Serve the chickpea salad lettuce wraps as an appetizer or a light meal.
Main Courses
Vegan Shepherd’s Pie
Ingredients
- One large cauliflower, chopped into florets
- Three large potatoes, peeled and chopped
- 2 tbsp vegan butter
- 1/2 cup unsweetened almond milk
- Salt and pepper to taste
- 1 tbsp olive oil
- One onion, chopped
- Two cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 cup chopped veggies (such as carrots, peas, and corn)
- One can have lentils drained and rinsed.
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions
- Preheat the oven to 375°F.
- In a large pot, boil the cauliflower and potatoes until tender. Drain and return to the pot.
- Add the vegan butter and almond milk to the pot and mash the cauliflower and potatoes until smooth. Season with salt and pepper to taste.
- Heat the olive oil in a second pan over medium heat.
- Cook until the onion and garlic are tender.
- Add the mushrooms, mixed vegetables, lentils, tomato paste, thyme, rosemary, salt, and pepper. Cook occasionally until the veggies are tender and the mixture is thoroughly warmed.
- Pour the vegetable mixture into a 9×13-inch baking dish.
- Spoon the mashed cauliflower and potato mixture on the vegetables and smooth it out.
- Bake the vegan shepherd’s pie for 20-25 minutes or until the top is golden brown and crispy.
Vegan Lasagna
Ingredients
- 12 lasagna noodles
- 1 tbsp olive oil
- One onion, chopped
- Three cloves garlic, minced
- One can of crushed tomatoes.
- One can of tomato sauce.
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- One package of firm tofu, drained and crumbled
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 2 cups fresh spinach
- 2 cups vegan shredded cheese
Instructions
- Preheat the oven to 375°F.
- Prepare the lasagna noodles according to the box directions.
- Warm the olive oil in a big saucepan over medium heat.
- Cook until the onion and garlic are tender.
- Add the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes, salt, and pepper. Simmer for 10-15 minutes.
- Mix the crumbled tofu, nutritional yeast, garlic powder, onion powder, and salt in a separate bowl.
- Cover the bottom of a 9×13-inch casserole dish with a thin coating of tomato sauce.
- Place a layer of cooked lasagna noodles on top of the sauce.
- Add a layer of the tofu mixture, spinach, and shredded vegan cheese.
- Repeat the layers until all ingredients are used up, ending with a layer of vegan cheese on top.
- Cover the vegan lasagna with foil and bake for 25 minutes.
- Remove the foil and bake for 10-15 minutes or until the cheese is melted and bubbly.
Jackfruit Pulled “Pork” Sandwiches
Ingredients
- One can of jackfruit, drained and rinsed.
- 1 tbsp olive oil
- 1/2 onion, chopped
- Two cloves garlic, minced
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 1/4 cup barbecue sauce
- Four hamburger buns
- Coleslaw (optional)
Instructions
- Preheat the oven to 375°F.
- Warm the olive oil in a big saucepan over medium heat.
- Cook until the onion and garlic are tender.
- Add the jackfruit, paprika, cumin, chili powder, salt, and pepper. Cook until the jackfruit is heated through and slightly crispy.
- Add the barbecue sauce and mix well.
- Place the jackfruit mixture in a baking dish for 10-15 minutes.
- Toast the hamburger buns in the oven or on a skillet.
- Assemble the pulled jackfruit sandwiches by placing a generous mixture on each bun.
- Top with coleslaw, if desired.
- Serve hot, and enjoy!
Side Dishes
Roasted Asparagus with Lemon and Garlic
Ingredients
- One bunch of asparagus, trimmed.
- 2 tbsp olive oil
- Two cloves garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F.
- Toss the asparagus with olive oil, garlic, lemon juice, salt, and pepper in a bowl.
- Spread the asparagus in a single layer on a baking sheet.
- Roast in the oven for 10-15 minutes or until tender and slightly browned.
- Remove from oven and serve immediately.
Vegan Creamed Spinach
Ingredients
- 2 tbsp vegan butter
- Two cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup unsweetened almond milk
- 1/4 cup nutritional yeast
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 16 oz frozen chopped spinach, thawed and drained
Instructions
- In a medium saucepan, melt the vegan butter over medium heat.
- Add the garlic and sauté for 1-2 minutes until fragrant.
- Add the flour and whisk until the mixture is smooth.
- Gradually add the almond milk, whisking continuously, until the mixture
thickens. - Add the nutritional yeast, nutmeg, salt, and pepper, and whisk until well combined.
- Add the spinach and stir until it is coated in the sauce.
- Cook for 2-3 minutes until the spinach is heated through.
- Serve hot, and enjoy!
Hasselback Potatoes
Ingredients
- Four large potatoes
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp vegan butter
- Two cloves garlic, minced
- 1 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 400°F.
- Slice each potato thinly, stopping before reaching the bottom, so the slices remain attached.
- Place the potatoes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and season with salt and pepper.
- Bake in the oven for 45-50 minutes or until tender and crispy.
- In a small pan, melt the vegan butter over medium heat.
- Add the garlic and sauté for 1-2 minutes until fragrant.
- Remove the potatoes from the oven and brush them with garlic butter.
- Garnish with chopped parsley and serve hot.
Desserts
Vegan Carrot Cake
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F.
- Whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Whisk together the applesauce, melted coconut oil, brown sugar, and vanilla extract in a separate bowl.
- Add the wet ingredients to the dry ingredients and stir until well combined.
- Fold in the shredded carrots and chopped walnuts, if using.
- Pour the batter into a greased 9-inch cake pan.
- Bake in the oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool before slicing and serving.
Vegan Lemon Bars
Ingredients
- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter, melted
- 2 tbsp cornstarch
- 1/4 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/4 cup lemon juice
- 2 tbsp lemon zest
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F.
- In a bowl, whisk together the all-purpose flour and powdered sugar.
- Add the melted vegan butter and mix until the mixture is crumbly.
- Press the mixture into an 8-inch square baking pan and bake for 12-15 minutes.
- Whisk together the cornstarch, baking powder, salt, granulated sugar, lemon juice, and lemon zest in a separate bowl.
- Pour the lemon mixture over the crust and bake for 20-25 minutes or until the edges are lightly browned.
- Allow the lemon bars to cool before dusting them with powdered sugar and slicing them into squares.
Vegan Chocolate Chip Cookies
Ingredients
- 1/2 cup vegan butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup vegan chocolate chips
Instructions
- Preheat the oven to 375°F.
- In a large bowl, cream the vegan butter, granulated sugar, and brown sugar until light and fluffy.
- Add the applesauce and vanilla extract and mix until well combined.
- Whisk together the all-purpose flour, baking soda, and salt in a separate bowl.
- Gradually add the dry and wet ingredients, mixing until just combined.
- Fold in the vegan chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake in the oven for 10-12 minutes or until the edges are lightly browned.
FAQs
Q: Are these recipes challenging to make?
A: No, these recipes are easy to make and perfect for any level of cooking experience.
Q: Do these recipes use expensive ingredients?
A: No, these recipes use simple and affordable ingredients that can be found at any grocery store.
Q: Can I make these recipes ahead of time?
A: Many recipes can be made and stored in the refrigerator or freezer until ready to serve.
Conclusion
Eating plant-based doesn’t mean sacrificing flavor or taste. These plant-based Easter meals and vegan Easter recipes prove that you can enjoy delicious food while being mindful of the environment and animal welfare. So whether you’re hosting a holiday feast or simply looking for a new recipe, try these recipes and savor the delicious flavors of Easter.
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