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4 Vegan Recipes for Easter

4 Vegan Recipes for Easter

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

Image Credit above: Creative Commons photo by stevendepolo
Image Credit top photo: Creative Commons photo by beebrulee

Field Green Salad with Pear and Almonds

This salad is a simple and delicious way to start your Easter meal.

Yield: 8 servings

Ingredients

  • 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

Cooking Directions

  1. Toss the field greens with the pear, almonds, and avocado.
  2. Whisk the olive oil, lemon juice, and salt and pepper together and pass the dressing alongside the salad at the table.

 

roasted vegetables

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

Ingredients

  • 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
  • water

Cooking Directions

  1. Preheat the oven to 400F.
  2. In a baking pan, toss the veggies with the oil, soy sauce, and herbes de Provence.
  3. Bake for one hour, stirring the veggies every 15 minutes, so that they cook evenly.
  4. 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.
  5. Serve the veggies with the sauce alongside.

 

stuffed mushrooms

Image Credit: Creative Commons photo by Nikki L.

Stuffed Mushrooms

Roasted, stuffed mushrooms are a hearty, satistfying crowd-pleaser. This recipe makes enough for three mushrooms per person.

Yield: 8 servings

Ingredients

  • 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

Cooking Directions

  1. Preheat the oven to 350F.
  2. Process each ingredient in the food processor and combine everything in a big bowl. Drizzle with enough olive oil to moisten.
  3. 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.
  4. Bake for 15-20 minutes. You can serve them right out of the oven or at room temperature.

peach pie

Image Credit: Creative Commons photo by slumberingheart

Peach Pie

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.

Ingredients

  • 8 peaches, peeled, pitted, and sliced
  • 1c brown sugar
  • 3T flour
  • 1t cinnamon
  • 1T lemon juice
  • 2 vegan pie crusts

Cooking Directions

  1. 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.
  2. Pour your peach filling into one of the pie crusts.
  3. 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.
  4. 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!

 

Related:
Vegan Finger Food Recipes
5 Vegan St. Patrick’s Day Recipes
All-Time Favorite Recipes Veganized

Read more: All recipes, Appetizers & Snacks, Easter, Eating for Health, Family, Food, Holidays, Holidays & Gifts, Life, Side Dishes, Soups & Salads, Vegan, Vegetarian, , , , ,

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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!

223 comments

+ add your own
9:45AM PDT on Mar 10, 2015

Thanks for sharing the recipes I am enjoying with http://theeasteregg.com Happy Easter 2015 to all !! :) .

9:43AM PDT on Mar 10, 2015

As I am a vegan thank you very much for sharing the recipe

1:20PM PDT on Apr 15, 2013

noted

1:27AM PDT on Apr 8, 2013

noted

5:42PM PDT on Apr 7, 2013

the roasted vegetables looks good, might try some tonight

4:32AM PDT on Apr 7, 2013

The roasted vegetable dish sound especially delicious.

2:23AM PDT on Apr 5, 2013

Sandra F- what a load of crap. Go pander your rubbish somewhere else.

10:54AM PDT on Apr 2, 2013

Thanks

10:03AM PDT on Apr 2, 2013

Thanks

8:49AM PDT on Apr 2, 2013

yum yum

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