Exciting Vegan Easter Recipes 2024
6 min read

Exciting Vegan Easter Recipes 2024

Easter is a time for celebration, renewal, and indulging in delicious seasonal flavors. Whether you're hosting a festive brunch, a plant-based dinner, or just looking for some sweet treats, we've got you covered with a collection of mouthwatering vegan Easter recipes to make your celebration extra special and inclusive for all dietary preferences.

BRUNCH FAVORITES

Start your Easter day with a delightful vegan brunch spread that's sure to impress your guests:

Tofu Benedict with Hollandaise Sauce

Ingredients:

  • 1 (14 oz) block extra-firm tofu, drained and sliced
  • 2 English muffins, split and toasted
  • 4 cups baby spinach or other greens

Hollandaise Sauce:

  • 1 cup unsweetened plant-based milk
  • 1/4 cup raw cashews, soaked in hot water for 30 minutes
  • 2 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/2 tsp turmeric
  • Salt and pepper to taste

Instructions:

  1. For the hollandaise, blend all the sauce ingredients in a high-speed blender until smooth and creamy.
  2. In a skillet, cook the tofu slices until lightly browned on both sides.
  3. Place the toasted English muffin halves on plates, top with greens, then the tofu slices, and finally drizzle with the hollandaise sauce.

Vegan Quiche with Asparagus and Mushrooms

Ingredients:

  • 1 (9-inch) vegan pie crust, unbaked
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 8 oz mushrooms, sliced
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 (14 oz) block firm tofu, drained and crumbled
  • 1 cup unsweetened plant-based milk
  • 1/4 cup nutritional yeast
  • 2 tbsp all-purpose flour
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, heat the olive oil over medium heat. Sauté the onion and mushrooms until tender.
  3. Add the asparagus pieces and sauté for 2-3 minutes more.
  4. In a blender, combine the tofu, plant-based milk, nutritional yeast, flour, mustard powder, salt, and pepper until smooth.
  5. Pour the tofu mixture into the unbaked pie crust and top with the sautéed vegetables.
  6. Bake for 35-40 minutes, or until the center is set and the crust is golden brown.
  7. Let cool slightly before slicing and serving.

MAIN COURSE DELIGHTS

For a plant-based Easter dinner, these main course dishes are sure to impress:

Lentil and Walnut Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushroom caps, stems removed
  • 1 cup cooked lentils
  • 1/2 cup walnuts, chopped
  • 1/4 cup breadcrumbs
  • 2 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix together the lentils, walnuts, breadcrumbs, garlic, parsley, olive oil, salt, and pepper until well combined.
  3. Brush the portobello caps with olive oil and season with salt and pepper.
  4. Stuff the lentil mixture into the mushroom caps, pressing gently to compact it.
  5. Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

Vegan Shepherd's Pie

Ingredients:

  • 1 lb. potatoes, peeled and diced
  • 1/4 cup unsweetened plant-based milk
  • 2 tbsp vegan butter or olive oil
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 8 oz mushrooms, sliced
  • 1 cup frozen peas
  • 2 tbsp tomato paste
  • 1 tbsp all-purpose flour
  • 1 cup vegetable broth
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • Salt and pepper to taste

Instructions:

  1. Boil the diced potatoes until tender. Drain and mash with plant-based milk, vegan butter (or olive oil), and season with salt and pepper. Set aside.
  2. In a skillet, heat the olive oil over medium heat. Sauté the onion, carrots, celery, and mushrooms until tender.
  3. Stir in the frozen peas, tomato paste, and flour. Cook for 1 minute.
  4. Gradually stir in the vegetable broth and thyme. Simmer until thickened, about 5 minutes. Season with salt and pepper.
  5. Transfer the vegetable mixture to a baking dish and spread the mashed potatoes evenly over the top.
  6. Bake at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and crispy.

 SWEET EASTER TREATS

No Easter celebration is complete without some delightful sweet treats! Here are a few vegan favorites:

Carrot Cake with Cashew Cream Frosting

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 3 cups grated carrots
  • 1 cup chopped walnuts or pecans (optional)

Cashew Cream Frosting

  • 1 cup raw cashews, soaked in hot water for 30 minutes
  • 1/2 cup unsweetened plant-based milk
  • 1/2 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the sugar, oil, vinegar, and vanilla.
  4. Fold the dry ingredients into the wet ingredients until just combined, then fold in the grated carrots and nuts (if using).
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cakes cool completely before frosting.
  7. For the frosting, blend all the ingredients in a high-speed blender until smooth and creamy.
  8. Frost the cooled cake layers and decorate as desired.

Vegan Hot Cross Buns

Ingredients:

  • 1 cup unsweetened plant-based milk
  • 1/4 cup vegan butter or coconut oil
  • 1/4 cup granulated sugar
  • 1 packet (2 1/4 tsp) active dry yeast
  • 3 1/4 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt1/2 cup raisins or currants
  • 1/4 cup apple cider vinegar
  • Vegan egg wash (e.g., plant-based milk and maple syrup)

Cross Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup water

Instructions:

  1. In a small saucepan, heat the plant-based milk, vegan butter, and sugar until warm and the butter/oil has melted. Let cool slightly.
  2. In a large bowl, combine the warm milk mixture with the yeast and let sit for 5 minutes to activate the yeast.
  3. Stir in the flour, cinnamon, nutmeg, cloves, salt, and raisins/currants until a shaggy dough forms.
  4. Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
  6. Punch down the dough and divide into 12 equal pieces. Shape each piece into a round bun and place them in a greased baking pan.
  7. Cover and let rise for 30 minutes.
  8. Preheat oven to 375°F (190°C).
  9. Brush the buns with vegan egg wash.
  10. For the cross topping, mix the flour and water until a thick paste forms. Pipe crosses on top of each bun.
  11. Bake for 20-25 minutes, or until golden brown.
  12. Brush the hot buns with apple cider vinegar for a shiny glaze.

Conclusion

These delectable vegan Easter recipes are sure to bring joy and flavor to your celebration, catering to plant-based diets while showcasing the vibrant flavors of spring. From brunch favorites to main course delights, and of course, sweet treats, there's something for everyone to enjoy. Happy Easter, and happy cooking!

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