4 Vegan Recipes for Easter (Page 2)

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

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.

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

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.

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

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.

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

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!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

francesco c.

1:20PM PDT on Apr 15, 2013

noted

April 15
send a green star

js T.

1:27AM PDT on Apr 8, 2013

April 8
send a green star

Mary T.

5:42PM PDT on Apr 7, 2013

the roasted vegetables looks good, might try some tonight

April 7
send a green star

Brianna B.

4:32AM PDT on Apr 7, 2013

The roasted vegetable dish sound especially delicious.

Nimue P.

2:23AM PDT on Apr 5, 2013

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

April 5
send a green star

Konstantin T.

10:54AM PDT on Apr 2, 2013

Thanks

April 2
send a green star

10:03AM PDT on Apr 2, 2013

JL A.

8:49AM PDT on Apr 2, 2013

yum yum

Nicole B.

9:03AM PDT on Apr 1, 2013

It is a sad life sometimes Dale, because of of food allergies, but i have learned to make many things that most say isn't possible, like homemade dry mix ranch (many family members and friends say it wasn't possible).

On one of the websites it did say Vegemite, and it's African/British version, Marmite, as well as its Swiss Version, Cenovis, is a decent replacement. Now to find them here in the USA in my area, what a journey that will be, maybe I'll have an excuse to take a trip into the cities.

Hope you had a Happy Easter as well.

April 1
send a green star

Dale O.

9:24PM PDT on Mar 31, 2013

Did not know that, Nicole ...although one of the links did say that one can be allergic to various types of beans as well and the fact that you can't even have chickpeas! Hopefully you will be able to find something. Have a Happy Easter!