25+ Easy Easter Gluten-Free Dairy-Free Dinner Recipes You’ll Love

Easter is a time to gather with loved ones, celebrate, and indulge in a delicious feast. However, for those who follow specific dietary restrictions, such as gluten-free and dairy-free diets, preparing an Easter dinner that everyone can enjoy can seem challenging. The good news is that you can still create a spectacular spread without sacrificing flavor or variety. Whether you’re hosting a large gathering or having an intimate meal, these 25+ Easter gluten-free, dairy-free dinner recipes will ensure your celebration is full of mouthwatering dishes that cater to everyone’s needs.

From vibrant vegetable dishes to savory main courses and satisfying sides, these recipes showcase fresh ingredients and bold flavors, making them the perfect additions to your Easter table. You’ll find everything from wholesome salads to hearty roasts, alongside innovative takes on traditional favorites—all while keeping things gluten-free and dairy-free.

25+ Easy Easter Gluten-Free Dairy-Free Dinner Recipes You’ll Love

This Easter, you don’t have to worry about dietary restrictions getting in the way of enjoying a festive, delicious dinner.

With these 25+ Easter gluten-free, dairy-free dinner recipes, you’ll be able to serve up a variety of flavorful dishes that are both wholesome and satisfying.

These recipes are sure to impress your guests, whether they follow a gluten-free and dairy-free diet or not.

From savory main courses to comforting sides, each dish brings something special to the table, ensuring that your Easter meal is a celebration everyone can enjoy—no matter their dietary preferences.

So, gather your ingredients, start cooking, and create an unforgettable Easter dinner!

Herb-Crusted Lamb Roast with Garlic and Lemon

This herb-crusted lamb roast is a show-stopping centerpiece for your Easter table. Infused with fresh rosemary, thyme, and garlic, and brightened with a splash of lemon, this dish is juicy, flavorful, and entirely gluten-free and dairy-free. Paired with roasted vegetables, it’s a meal that’s both satisfying and elegant.

Ingredients:

• 4 lbs boneless lamb leg
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• Zest of 1 lemon
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Preheat and prepare: Preheat the oven to 375°F (190°C). Line a roasting pan with parchment paper.
2. Make the herb rub: In a small bowl, mix garlic, rosemary, thyme, lemon zest, lemon juice, olive oil, salt, and pepper to form a paste.
3. Season the lamb: Pat the lamb dry with paper towels. Rub the herb mixture evenly over the lamb, ensuring all sides are coated.
4. Roast: Place the lamb in the prepared roasting pan. Roast for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Adjust cooking time for preferred doneness.
5. Rest and slice: Remove the lamb from the oven and let it rest for 15 minutes before slicing.

This herb-crusted lamb roast offers bold flavors and tender meat that will delight your Easter guests. Serve it with gluten-free gravy or a mint sauce for a truly celebratory meal. The fresh herbs and lemon elevate this dish to a springtime masterpiece!

Gluten-Free Dairy-Free Scalloped Potatoes

A creamy, rich dish without dairy? Yes, it’s possible! These scalloped potatoes use coconut cream and nutritional yeast for a luscious texture and cheesy flavor. Perfect as a side dish, this recipe complements any Easter entrée while being completely gluten- and dairy-free.

Ingredients:

• 2 lbs Yukon Gold potatoes, thinly sliced
• 1 can (13.5 oz) full-fat coconut cream
• 1 cup unsweetened almond milk
• 3 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tbsp olive oil for greasing

Instructions:

1. Preheat the oven: Set to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Prepare the sauce: In a saucepan over medium heat, combine coconut cream, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Whisk until smooth and slightly thickened, about 5 minutes.
3. Layer the potatoes: Arrange half of the potato slices in the baking dish, slightly overlapping. Pour half of the sauce over the potatoes. Repeat with the remaining potatoes and sauce.
4. Bake: Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, until the potatoes are tender and the top is golden brown.
5. Cool and serve: Let the dish cool for 5 minutes before serving.

These creamy scalloped potatoes prove you don’t need dairy to create a comforting classic. The layers of tender potatoes and velvety sauce make this dish a crowd-pleasing addition to your Easter spread. Pair with fresh greens for a complete meal.

Lemon-Herb Grilled Salmon with Asparagus

Simple yet sophisticated, this lemon-herb grilled salmon is a healthy and flavorful addition to your Easter dinner. The fresh lemon and dill marinade enhance the natural flavors of the salmon, while grilled asparagus adds a tender, smoky side. This recipe is both gluten-free and dairy-free, ensuring everyone can enjoy it.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 bunch asparagus, trimmed
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• 1 tsp sea salt
• ½ tsp black pepper

Instructions:

1. Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, dill, garlic, salt, and pepper.
2. Marinate the salmon: Place the salmon fillets in a shallow dish and pour half the marinade over them. Let marinate for 20 minutes.
3. Prep the asparagus: Toss the asparagus with the remaining marinade.
4. Grill the salmon and asparagus: Preheat a grill or grill pan to medium-high heat. Grill the salmon for 4-5 minutes per side, until cooked through. Grill the asparagus alongside, turning occasionally, for 6-8 minutes.
5. Serve: Plate the salmon with the grilled asparagus and garnish with additional lemon slices if desired.

This lemon-herb grilled salmon is light, flavorful, and perfect for Easter. The fresh ingredients make it a healthy choice, while the grilling process enhances the dish’s springtime appeal. Pair with a side of gluten-free rolls for a complete feast!

Vegan Mushroom Wellington

This Vegan Mushroom Wellington is a luxurious, savory dish that will impress even the most discerning guests. It’s made with a flavorful mushroom mixture, wrapped in a golden, flaky gluten-free puff pastry. Perfect for Easter, this dish is hearty and satisfying, yet light enough for a spring celebration.

Ingredients:

• 2 tbsp olive oil
• 1 lb cremini or button mushrooms, finely chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp tamari (gluten-free soy sauce)
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 1 sheet gluten-free puff pastry
• 2 tbsp plant-based milk (for brushing)

Instructions:

1. Prepare the mushroom filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until soft, about 5 minutes. Add chopped mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
2. Add greens and seasonings: Stir in the spinach, thyme, parsley, tamari, and balsamic vinegar. Cook for another 2 minutes until the spinach wilts. Season with salt and pepper to taste. Remove from heat and let cool.
3. Assemble the Wellington: Roll out the gluten-free puff pastry on a lightly floured surface. Spoon the cooled mushroom mixture onto the center of the pastry, then fold the edges over to seal.
4. Bake: Preheat the oven to 375°F (190°C). Place the wrapped Wellington seam side down on a baking sheet lined with parchment paper. Brush the top with plant-based milk. Bake for 30-35 minutes, or until the pastry is golden brown and crisp.
5. Serve: Let the Wellington cool for 5 minutes before slicing and serving.

This Vegan Mushroom Wellington is a fantastic showstopper for your Easter dinner. The earthy mushrooms, combined with fresh herbs and the flaky pastry, create a satisfying and flavorful dish. It’s the perfect alternative for those seeking a meat-free centerpiece that doesn’t compromise on taste or elegance.

Gluten-Free Dairy-Free Stuffed Bell Peppers

These stuffed bell peppers are a colorful and nutritious option for your Easter dinner table. Filled with quinoa, vegetables, and seasoned ground turkey, they offer a hearty yet light dish that’s both gluten-free and dairy-free. The peppers are naturally sweet, and when roasted, they bring out the rich, savory flavors of the filling.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey (or plant-based ground meat)
• 1 cup cooked quinoa
• 1 can (14.5 oz) diced tomatoes
• 1 onion, diced
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp olive oil
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice

Instructions:

1. Prepare the peppers: Cut the tops off the bell peppers and remove the seeds. Set aside.
2. Make the filling: In a large skillet, heat olive oil over medium heat. Add onion and garlic and sauté until soft, about 5 minutes. Add ground turkey and cook until browned, breaking it apart with a spoon as it cooks. Stir in cumin, paprika, salt, and pepper.
3. Combine the filling: Add the cooked quinoa, diced tomatoes, and cilantro to the skillet, stirring to combine. Cook for another 5 minutes to warm through and allow the flavors to meld.
4. Stuff the peppers: Spoon the turkey and quinoa mixture into each bell pepper, pressing down lightly to fill them.
5. Bake: Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes, then remove the foil and bake for an additional 10 minutes, until the peppers are tender.
6. Serve: Drizzle with lime juice and garnish with additional cilantro before serving.

These stuffed bell peppers are a wonderful, healthy choice for your Easter dinner. They’re easy to prepare, bursting with flavors, and packed with protein and fiber. The combination of quinoa, ground turkey, and spices makes for a filling yet light dish that complements other main courses perfectly.

Gluten-Free Dairy-Free Carrot and Sweet Potato Soup

This vibrant and velvety carrot and sweet potato soup is perfect for starting your Easter meal. Made with fresh vegetables, coconut milk, and warming spices, it’s a creamy, comforting soup without any dairy. The natural sweetness of the carrots and sweet potatoes is balanced with a hint of ginger and garlic, making it both soothing and flavorful.

Ingredients:

• 2 large carrots, peeled and chopped
• 2 large sweet potatoes, peeled and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and minced
• 4 cups vegetable broth
• 1 can (14.5 oz) full-fat coconut milk
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger and sauté until the onion is soft, about 5 minutes.
2. Cook the vegetables: Add the carrots and sweet potatoes to the pot, followed by cumin, coriander, salt, and pepper. Stir to coat the vegetables in the spices.
3. Simmer the soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the vegetables are tender.
4. Blend the soup: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer in batches to a regular blender.
5. Finish the soup: Stir in the coconut milk and heat through for an additional 5 minutes. Adjust seasoning with more salt and pepper, if needed.
6. Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired.

This carrot and sweet potato soup is a delicious and comforting way to begin your Easter dinner. Its smooth texture and naturally sweet flavors are balanced by the earthiness of cumin and coriander, making it an ideal choice for a light appetizer or a refreshing side dish. Plus, it’s perfect for anyone avoiding dairy or gluten without compromising on taste.

Lemon Herb Grilled Salmon

This Lemon Herb Grilled Salmon is an easy and flavorful dish that brings out the best in fresh fish. The marinade combines zesty lemon, aromatic herbs, and a hint of garlic, which infuse the salmon with bright, fresh flavors. Grilled to perfection, this dish makes a light, healthy, and delicious main course for Easter dinner.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Juice of 1 lemon
• Zest of 1 lemon
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, dill, salt, and pepper.
2. Marinate the salmon: Place the salmon fillets in a shallow dish or resealable bag and pour the marinade over them. Refrigerate for at least 30 minutes (up to 2 hours for deeper flavor).
3. Grill the salmon: Preheat the grill to medium-high heat. Place the salmon fillets on the grill, skin-side down. Grill for 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork.
4. Serve: Remove from the grill and serve immediately with additional lemon wedges and fresh herbs if desired.

The Lemon Herb Grilled Salmon is a refreshing and light dish that’s perfect for Easter. The fresh, zesty lemon combined with fragrant herbs elevates the natural flavor of the salmon. It’s a healthy, simple yet sophisticated choice that will make a wonderful main course without overpowering the other dishes on the table.

Gluten-Free Dairy-Free Roasted Vegetable Salad with Balsamic Vinaigrette

This Roasted Vegetable Salad is a vibrant and hearty side dish that celebrates the season’s fresh produce. Roasted root vegetables, such as carrots, sweet potatoes, and parsnips, are paired with a crisp salad base and drizzled with a tangy balsamic vinaigrette. It’s a colorful, nutrient-packed addition to your Easter dinner, offering both comfort and freshness.

Ingredients:

• 2 medium carrots, sliced
• 2 medium sweet potatoes, peeled and cubed
• 1 parsnip, peeled and sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed salad greens (arugula, spinach, or baby kale)
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 3 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp maple syrup (optional)

Instructions:

1. Roast the vegetables: Preheat the oven to 400°F (200°C). Toss the sliced carrots, sweet potatoes, and parsnips with olive oil, salt, and pepper. Spread in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Prepare the salad: In a large bowl, combine the mixed greens, red onion, and roasted vegetables.
3. Make the vinaigrette: In a small bowl, whisk together balsamic vinegar, Dijon mustard, maple syrup (if using), salt, and pepper. Slowly drizzle in olive oil while whisking until the dressing is emulsified.
4. Assemble the salad: Pour the balsamic vinaigrette over the roasted vegetable salad and toss gently to combine. Garnish with fresh parsley.
5. Serve: Serve the salad warm or at room temperature as a side dish for your Easter dinner.

This Roasted Vegetable Salad with Balsamic Vinaigrette brings together sweet, earthy roasted vegetables with the bright crunch of fresh greens. The tangy balsamic dressing ties it all together, making this a hearty and healthy side dish that perfectly complements any Easter meal. It’s the ideal balance of comfort and freshness, making it a must-try for your holiday table.

Gluten-Free Dairy-Free Herb-Crusted Pork Tenderloin

This Herb-Crusted Pork Tenderloin is an elegant and easy-to-make main dish for Easter. The tender pork is seasoned with a fragrant mix of fresh herbs, garlic, and Dijon mustard, then roasted to perfection. The result is a juicy, flavorful roast that’s both gluten-free and dairy-free, making it an excellent choice for any special occasion.

Ingredients:

• 1.5 lb pork tenderloin
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the herb crust: In a small bowl, combine Dijon mustard, rosemary, thyme, minced garlic, salt, and pepper. Stir in olive oil to form a paste.
2. Season the pork: Pat the pork tenderloin dry with paper towels. Rub the herb paste all over the pork tenderloin, ensuring it’s evenly coated.
3. Roast the pork: Preheat the oven to 400°F (200°C). Place the seasoned pork on a roasting rack in a baking dish and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C).
4. Rest and slice: Let the pork rest for 5 minutes before slicing it into medallions.
5. Serve: Garnish with fresh parsley and serve with your favorite sides.

This Herb-Crusted Pork Tenderloin is a flavorful, juicy dish that’s perfect for an Easter feast. The herb crust adds a wonderful fragrance and depth of flavor, while the pork remains tender and succulent. Whether served with roasted vegetables or a light salad, this dish will be a crowd-pleaser that fits perfectly into any gluten-free and dairy-free Easter celebration.

Balsamic Glazed Chicken with Roasted Vegetables

Balsamic Glazed Chicken with Roasted Vegetables is a perfect combination of tender chicken breasts, roasted seasonal vegetables, and a tangy, sweet balsamic glaze. This dish offers a savory and slightly sweet balance that is easy to prepare yet packed with flavor, making it a great choice for your Easter dinner table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 cup balsamic vinegar
• 2 tbsp honey or maple syrup
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• 2 cups baby carrots
• 2 cups Brussels sprouts, halved
• 1 large sweet potato, cubed
• 1 tbsp fresh thyme, chopped

Instructions:

1. Preheat the oven: Set your oven to 400°F (200°C).
2. Prepare the chicken: Season the chicken breasts with garlic powder, onion powder, salt, and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and cook the chicken breasts for 5-6 minutes per side until golden and cooked through.
3. Make the balsamic glaze: In a small saucepan, combine balsamic vinegar and honey (or maple syrup). Bring to a simmer over medium heat, cooking for 8-10 minutes, or until the mixture thickens into a glaze.
4. Roast the vegetables: While the chicken cooks, toss the carrots, Brussels sprouts, and sweet potato cubes with olive oil, salt, pepper, and fresh thyme. Roast on a baking sheet for 20-25 minutes, flipping halfway through until tender and slightly caramelized.
5. Finish the dish: Drizzle the balsamic glaze over the cooked chicken and serve alongside the roasted vegetables.

This Balsamic Glazed Chicken with Roasted Vegetables is a beautifully balanced dish, offering both savory and sweet elements that pair wonderfully with each other. The balsamic glaze adds a rich depth of flavor to the chicken, while the roasted vegetables provide a perfect, earthy complement. It’s a crowd-pleasing dish that can easily be adapted for various dietary preferences while keeping the focus on fresh, wholesome ingredients.

Gluten-Free Dairy-Free Stuffed Bell Peppers

These Gluten-Free Dairy-Free Stuffed Bell Peppers are a colorful and hearty dish that makes an excellent main course for Easter dinner. Filled with a savory combination of quinoa, vegetables, and seasonings, these stuffed peppers are both satisfying and nutritious, making them a great choice for guests looking for a light yet filling option.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes
• 1 small zucchini, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the quinoa: Cook the quinoa according to package instructions and set aside.
2. Prepare the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the filling: Heat olive oil in a skillet over medium heat. Add diced onions, zucchini, and garlic. Cook for 5-6 minutes until softened. Stir in the black beans, diced tomatoes, cumin, chili powder, salt, and pepper. Cook for another 5 minutes.
4. Stuff the peppers: In a large bowl, combine the cooked quinoa and vegetable mixture. Spoon the filling into each bell pepper, pressing down gently to pack the stuffing.
5. Bake the stuffed peppers: Preheat the oven to 375°F (190°C). Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, or until the peppers are tender.
6. Serve: Garnish with fresh cilantro and serve warm.

These Gluten-Free Dairy-Free Stuffed Bell Peppers are a wholesome, colorful addition to your Easter dinner. They’re packed with protein, fiber, and fresh veggies, making them a nutrient-rich choice for any meal. The quinoa and bean filling is flavorful, while the roasted peppers provide a satisfying, slightly sweet crunch. They’re a perfect option for guests with dietary restrictions, as well as for those seeking a lighter, but hearty dish.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and satisfying dish that combines the naturally sweet flavors of spaghetti squash with a variety of colorful, sautéed vegetables. Topped with a dairy-free pesto sauce, this dish offers a fresh and healthy alternative to traditional pasta, perfect for a gluten-free and dairy-free Easter dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 2 tbsp dairy-free pesto (store-bought or homemade)
• Salt and pepper to taste
• Fresh basil leaves, for garnish

Instructions:

1. Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, salt, and pepper, and place cut-side down on a baking sheet. Roast for 30-40 minutes, or until tender and easily shredded with a fork.
2. Sauté the vegetables: While the squash roasts, heat olive oil in a large skillet over medium heat. Add the red bell pepper, zucchini, cherry tomatoes, and broccoli. Sauté for 6-7 minutes until the vegetables are tender but still crisp.
3. Shred the squash: Once the spaghetti squash is done, use a fork to shred the flesh into spaghetti-like strands.
4. Combine the dish: Toss the shredded spaghetti squash with the sautéed vegetables in the skillet. Stir in the dairy-free pesto and season with additional salt and pepper to taste.
5. Serve: Garnish with fresh basil leaves and serve immediately.

Spaghetti Squash Primavera is a wonderful, light alternative to traditional pasta dishes, offering a gluten-free and dairy-free option that’s full of flavor. The natural sweetness of the spaghetti squash, combined with the fresh sautéed vegetables and creamy pesto, makes this dish an Easter dinner standout. It’s a great way to enjoy a vegetable-packed meal without sacrificing taste or texture.

Lemon Herb Grilled Salmon with Asparagus

Lemon Herb Grilled Salmon with Asparagus is a fresh, light, and flavorful dish perfect for Easter dinner. The combination of grilled salmon and roasted asparagus with a zesty lemon herb dressing creates a satisfying and healthy meal. This dish is quick to prepare and makes an excellent main course for anyone following a gluten-free and dairy-free diet.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the marinade: In a small bowl, whisk together olive oil, lemon juice, lemon zest, thyme, rosemary, garlic, salt, and pepper.
2. Marinate the salmon: Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.
3. Prepare the asparagus: Drizzle the trimmed asparagus with olive oil, salt, and pepper, and toss to coat.
4. Grill the salmon and asparagus: Preheat the grill or grill pan to medium heat. Grill the salmon fillets for 4-5 minutes per side or until fully cooked. Grill the asparagus for about 3-4 minutes until tender and slightly charred.
5. Serve: Plate the salmon and asparagus, garnishing with freshly chopped parsley.

This Lemon Herb Grilled Salmon with Asparagus is a simple yet flavorful dish that is perfect for Easter dinner. The grilled salmon is rich in omega-3 fatty acids and the asparagus provides a light, nutritious side. The zesty lemon herb dressing adds a refreshing and bright touch, making it a satisfying, healthy, and gluten-free meal that guests will love.

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty, comforting dish that makes a great addition to any Easter dinner. Packed with protein-rich lentils and vegetables, this dish is topped with a creamy mashed potato layer. It’s a wholesome, satisfying meal that is both gluten-free and dairy-free, making it an ideal choice for those with dietary restrictions.

Ingredients:

• 1 cup dried lentils, cooked
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 cups mashed potatoes (dairy-free)
• Salt and pepper to taste

Instructions:

1. Prepare the filling: In a large pan, heat olive oil over medium heat. Add the onion, carrots, and garlic. Sauté for 5-7 minutes until softened. Stir in the cooked lentils, vegetable broth, tomato paste, and thyme. Let the mixture simmer for about 10 minutes, allowing it to thicken and the flavors to combine. Add peas and cook for an additional 2-3 minutes. Season with salt and pepper.
2. Prepare the mashed potatoes: While the filling is simmering, prepare the mashed potatoes using dairy-free butter and non-dairy milk. Season with salt and pepper.
3. Assemble the shepherd’s pie: Preheat the oven to 375°F (190°C). Transfer the lentil mixture to a baking dish and spread it evenly. Top with the mashed potatoes, spreading them out to cover the entire surface.
4. Bake: Bake the shepherd’s pie in the oven for 20-25 minutes, or until the top is golden brown.
5. Serve: Let the pie cool for a few minutes before serving.

This Vegan Lentil Shepherd’s Pie is a comforting and hearty dish that will satisfy all your Easter dinner guests. With a savory lentil filling and a creamy mashed potato topping, it offers a satisfying and flavorful alternative to traditional meat-based shepherd’s pie. It’s also packed with vegetables, making it a nutritious and filling choice for a gluten-free and dairy-free meal.

Stuffed Portobello Mushrooms with Quinoa and Spinach

Stuffed Portobello Mushrooms with Quinoa and Spinach is a savory, plant-based dish that serves as a perfect Easter dinner option. These mushrooms are filled with a savory quinoa-spinach mixture, making them hearty enough for a main course. The combination of umami-rich mushrooms, nutritious quinoa, and fresh spinach is both satisfying and healthy.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup quinoa, cooked
• 2 cups fresh spinach, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/4 cup vegetable broth
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Prepare the mushrooms: Preheat the oven to 375°F (190°C). Place the Portobello mushrooms on a baking sheet, gill-side up, and drizzle with olive oil. Roast for 10-12 minutes, or until they soften and release some moisture.
2. Prepare the filling: While the mushrooms are roasting, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 5 minutes until soft. Stir in the chopped spinach and cook until wilted.
3. Combine quinoa and spinach mixture: In a bowl, combine the cooked quinoa with the spinach mixture. Add vegetable broth, parsley, salt, and pepper, mixing until fully combined.
4. Stuff the mushrooms: Once the mushrooms have roasted, remove them from the oven and spoon the quinoa-spinach mixture into each mushroom cap.
5. Bake the stuffed mushrooms: Return the stuffed mushrooms to the oven and bake for an additional 10-12 minutes, until the filling is heated through.
6. Serve: Garnish with additional fresh parsley and serve warm.

These Stuffed Portobello Mushrooms with Quinoa and Spinach are an elegant and wholesome addition to your Easter dinner. The Portobello mushrooms provide a meaty texture, while the quinoa-spinach filling offers a nutritious and flavorful contrast. This dish is not only gluten-free and dairy-free but also a great option for those seeking a plant-based, satisfying meal.

Note: More recipes are coming soon!