Eating vegan might seem a bit tricky around the holidays, but with a little bit of menu planning you can whip up a tasty, cruelty-free Easter meal for eight that’s sure to please. Rather than trying to replace the meat, which can be really off-putting for omnivores, this menu focuses on what I think is the best part of a vegan diet: delicious fruits, vegetables, starches, herbs, and grains!
Field Green Salad with Pear and Almonds
This salad is a simple and delicious way to start your Easter meal.
Yield: 8 servings
- 8c mixed field greens
- 1 pear, diced
- 1c sliced almonds
- 2 Haas avocados, diced
- 3/4c olive oil
- 1/4c lemon juice
- to taste salt and pepper
- Toss the field greens with the pear, almonds, and avocado.
- Whisk the olive oil, lemon juice, and salt and pepper together and pass the dressing alongside the salad at the table.
Image Credit: Creative Commons photo by beebrulee
Roasted Veggies with Tahini Miso Dressing
Hearty roasted veggies and potatoes are a filling dish, and this version gets rave reviews from my omnivore pals. The tahini dressing makes this really special and adds a protein boost, too!
Yield: 8 servings
- 8 red potatoes, cut into bite sized pieces
- 4c Brussels sprouts
- 1 large red onion, chopped
- 1 red pepper, sliced into 2″ strips
- 1/2c olive oil
- 1/4c soy sauce
- 1T herbes de Provence
- 1/2c Tahini
- 1/3c red miso paste
- 1/4c rice wine vinegar
- 1″ piece of fresh ginger, minced
- Preheat the oven to 400F.
- In a baking pan, toss the veggies with the oil, soy sauce, and herbes de Provence.
- Bake for one hour, stirring the veggies every 15 minutes, so that they cook evenly.
- To make the dressing: Whisk the tahini, miso, vinegar, and ginger together. Add water 1T at a time, until the dressing reaches a creamy consistency.
- Serve the veggies with the sauce alongside.
Image Credit: Creative Commons photo by Nikki L.
Roasted, stuffed mushrooms are a hearty, satistfying crowd-pleaser. This recipe makes enough for three mushrooms per person.
Yield: 8 servings
- 3/4 cup slices of whole grain bread, toasted and ground in the food processor
- 4 cloves of garlic, minced
- 24 “stuffing” mushrooms, stems removed and reserved
- 1c raw cashews pieces
- to taste salt, pepper, onion powder
- 3c spinach
- 1c fresh basil
- 1c nutritional yeast
- olive oil
- Preheat the oven to 350F.
- Process each ingredient in the food processor and combine everything in a big bowl. Drizzle with enough olive oil to moisten.
- To stuff the mushrooms, form a ball with about 2T stuffing and cram it right into the caps! Layer the stuffed shrooms on a greased glass baking pan.
- Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature.
Image Credit: Creative Commons photo by slumberingheart
Nothing rounds out a lovely meal like pie! You can go the easy route and pick up a vegan pie crust at the store, or whip up your own vegan pie crust from scratch! For the sake of simplicity, I’m going with a pre-made crust here.
- 8 peaches, peeled, pitted, and sliced
- 1c brown sugar
- 3T flour
- 1t cinnamon
- 1T lemon juice
- 2 vegan pie crusts
- In a large bowl, toss the peaches with the sugar, flour, cinnamon, and lemon juice. Let this sit until the peaches get nice and soft, at least 10 minutes.
- Pour your peach filling into one of the pie crusts.
- Use the second crust to top the pie. Either slice into strips to create a lattice top, or just layer it right on. If you go for the latter, make sure you cut a few small holes in the center of the crust to let steam escape.
- Bake at 350F for 30-40 minutes, or until the peaches are soft.
So, do you guys have any vegan treats planned for Easter? I’d love to hear your ideas in the comments!