40+ Hearty & Easy Easter Meatless Dinner Recipes to Try Today

Easter is a time for family, celebration, and, of course, great food.

If you’re planning a meatless meal for this year’s festivities, you’re in the right place.

Whether you’re following a vegetarian, vegan, or simply looking to enjoy a lighter, more plant-based meal this Easter, we have you covered with 40+ incredible Easter meatless dinner recipes.

From fresh spring vegetables to hearty grain-based dishes, these recipes are as flavorful as they are satisfying.

With a mix of savory and sweet, comfort foods and lighter bites, your Easter table will be bursting with vibrant, plant-powered dishes that everyone can enjoy.

40+ Hearty & Easy Easter Meatless Dinner Recipes to Try Today

Eating meatless this Easter doesn’t mean sacrificing flavor or tradition.

With these 40+ meatless dinner recipes, you can create an unforgettable meal that will please every palate at your table.

Whether you’re serving up classic comfort foods like savory casseroles, flavorful curries, or seasonal salads, these dishes are perfect for your Easter celebration.

They’re packed with fresh ingredients and bold flavors, ensuring that your holiday meal will be both delicious and nourishing.

So, gather your family around, dig into these tasty recipes, and celebrate Easter with a feast that’s full of flavor, fun, and freshness!

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a classic Italian-inspired dish that delivers rich flavors with minimal effort. This creamy, cheesy, and hearty meal is perfect for Easter, offering a comforting balance of spinach and ricotta encased in tender pasta shells. It’s an excellent choice for vegetarians and loved by all.

Ingredients:

• 20 jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups fresh spinach, finely chopped
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 2 cloves garlic, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a large bowl, mix ricotta cheese, spinach, ½ cup mozzarella, Parmesan, egg, garlic, basil, oregano, salt, and pepper.
4. Fill each pasta shell with the ricotta mixture.
5. Spread 1 cup of marinara sauce in a baking dish. Place stuffed shells over the sauce in a single layer.
6. Pour the remaining marinara sauce on top and sprinkle with the remaining mozzarella.
7. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until bubbly and golden.
8. Let it cool for a few minutes before serving.

This dish combines the richness of cheese with the earthy taste of spinach, creating a harmony of flavors. Spinach and Ricotta Stuffed Shells are not only crowd-pleasers but also a great make-ahead dish, allowing you to focus on enjoying Easter festivities with loved ones.

Spring Vegetable Risotto

Spring Vegetable Risotto is a creamy, vibrant dish brimming with seasonal veggies like asparagus, peas, and leeks. This recipe showcases the freshness of spring while offering the hearty comfort of a traditional risotto. It’s the perfect centerpiece for a festive Easter meal.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 cup dry white wine (optional)
• 1 tbsp olive oil
• 2 tbsp butter
• 1 leek, thinly sliced
• 1 cup asparagus, chopped
• 1 cup fresh peas
• ½ cup grated Parmesan cheese
• Zest and juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and 1 tbsp butter in a large skillet over medium heat. Sauté leeks until soft, about 5 minutes.
2. Add Arborio rice to the skillet, stirring to coat it in the butter and oil. Cook for 2 minutes until slightly translucent.
3. Pour in the white wine, stirring until absorbed.
4. Add warm vegetable broth one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
5. When the rice is nearly cooked, stir in asparagus and peas. Cook for 5-7 minutes until tender.
6. Stir in Parmesan, remaining butter, lemon zest, and juice. Season with salt and pepper.
7. Garnish with parsley before serving.

This Spring Vegetable Risotto is an elegant dish bursting with the flavors of fresh vegetables and bright citrus. It’s creamy, satisfying, and perfect for celebrating the renewal of spring. Serve it with a side salad and crusty bread for a complete Easter meal.

Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant is a flavorful and colorful dish that combines the rich taste of roasted eggplant with a savory filling of quinoa, tomatoes, olives, and feta cheese. This meatless delight is both hearty and healthy, making it a standout choice for your Easter celebration.

Ingredients:

• 2 large eggplants
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, chopped
• ½ cup crumbled feta cheese
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice eggplants in half lengthwise and scoop out the flesh, leaving a ½-inch shell. Chop the scooped flesh and set aside.
3. Brush the eggplant shells with olive oil, season with salt, and bake for 20 minutes until softened.
4. In a skillet, heat olive oil and sauté garlic until fragrant. Add chopped eggplant flesh, cherry tomatoes, and olives. Cook for 5 minutes.
5. Stir in cooked quinoa, oregano, salt, and pepper. Remove from heat and fold in feta cheese.
6. Fill the roasted eggplant shells with the quinoa mixture. Return to the oven and bake for an additional 15 minutes.
7. Garnish with fresh parsley before serving.

Mediterranean Stuffed Eggplant is a visually stunning and flavorful dish that embodies the essence of spring. Packed with wholesome ingredients and vibrant Mediterranean flavors, it’s a dish that will impress your guests and make your Easter meal unforgettable.

Lemon Garlic Roasted Vegetables with Polenta

Lemon Garlic Roasted Vegetables with Polenta is a vibrant, flavorful dish that brings together roasted seasonal vegetables like carrots, bell peppers, and zucchini, all seasoned with lemon and garlic. Served over creamy polenta, this meal is both satisfying and light, offering a perfect balance of flavors for your Easter dinner.

Ingredients:

• 2 medium carrots, sliced
• 2 bell peppers, chopped
• 1 zucchini, chopped
• 1 tbsp olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1 cup polenta
• 4 cups vegetable broth
• 2 tbsp butter
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the carrots, bell peppers, and zucchini with olive oil, garlic, lemon zest, salt, and pepper. Spread the vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, or until tender and slightly caramelized.
3. Meanwhile, bring vegetable broth to a boil in a large pot. Slowly whisk in the polenta and reduce heat to low. Cook, stirring frequently, for 15–20 minutes until thick and creamy. Stir in butter, salt, and pepper.
4. Serve the roasted vegetables over the creamy polenta and garnish with fresh parsley.

This dish brings together the fresh flavors of spring with the heartiness of polenta. The roasted vegetables add a burst of flavor, while the creamy polenta makes for a rich base. Perfect for a light yet satisfying Easter dinner, this recipe is sure to become a family favorite.

Vegetarian Shepherd’s Pie

Vegetarian Shepherd’s Pie is a comforting, hearty dish that substitutes traditional meat with a savory filling of lentils, mushrooms, and vegetables. Topped with creamy mashed potatoes, this recipe offers a satisfying and wholesome option for Easter, packed with flavor and warmth.

Ingredients:

• 1 cup lentils, cooked
• 1 cup mushrooms, chopped
• 1 onion, chopped
• 2 carrots, diced
• 1 cup peas
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 ½ cups vegetable broth
• 3 cups mashed potatoes (prepared in advance)
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Sauté onion, carrots, and mushrooms until soft, about 5-7 minutes.
3. Stir in tomato paste, soy sauce, and cooked lentils. Add vegetable broth and bring to a simmer. Cook for 10 minutes until the mixture thickens. Add peas and season with salt and pepper.
4. Transfer the lentil mixture to a greased baking dish. Spread the mashed potatoes evenly over the top, smoothing the surface with a spatula.
5. Bake for 20-25 minutes, until the top is golden brown. Garnish with fresh thyme.

Vegetarian Shepherd’s Pie is a cozy and satisfying meal, perfect for a meatless Easter dinner. The savory lentil and vegetable filling is complemented by the creamy mashed potatoes, creating a dish that’s both comforting and delicious.

Asparagus and Goat Cheese Tart

Asparagus and Goat Cheese Tart is a delicate and elegant dish that’s perfect for Easter. The flaky puff pastry provides a crisp base for a creamy goat cheese filling, paired with the freshness of asparagus. This dish is simple to prepare but looks and tastes like a showstopper.

Ingredients:

• 1 sheet puff pastry
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 oz goat cheese, softened
• ½ cup ricotta cheese
• 1 egg
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tsp fresh thyme, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Roll out the puff pastry sheet on a baking sheet lined with parchment paper. Use a fork to prick the pastry all over, leaving a 1-inch border around the edges.
3. In a bowl, mix the goat cheese, ricotta cheese, and egg until smooth. Spread the cheese mixture evenly over the center of the puff pastry.
4. Arrange the asparagus pieces on top of the cheese filling, drizzle with olive oil, and season with salt and pepper.
5. Bake for 20-25 minutes, or until the pastry is golden and puffed. Garnish with fresh thyme before serving.

This Asparagus and Goat Cheese Tart is an elegant and flavorful addition to your Easter table. The combination of creamy goat cheese, fresh asparagus, and flaky pastry makes for a perfect bite. It’s a beautiful dish that’s sure to impress guests while being easy to prepare.

Pesto Pasta Primavera

Pesto Pasta Primavera is a bright and fresh pasta dish that celebrates the spring season with a colorful mix of vegetables like cherry tomatoes, zucchini, and bell peppers. Tossed in a fragrant basil pesto sauce, it’s a flavorful and satisfying meatless option for your Easter dinner. The addition of pine nuts gives it a delightful crunch, while the pesto ties it all together.

Ingredients:

• 12 oz pasta (spaghetti, penne, or fusilli)
• 1 cup cherry tomatoes, halved
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 cup fresh basil leaves
• ¼ cup pine nuts
• 2 cloves garlic
• ½ cup olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Cook the pasta according to package instructions, then drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the zucchini and bell pepper, and sauté for 5-7 minutes until tender. Add the cherry tomatoes and cook for another 2 minutes. Remove from heat and set aside.
3. To make the pesto, blend the basil, garlic, pine nuts, Parmesan, and olive oil in a food processor until smooth. Season with salt and pepper to taste.
4. Toss the cooked pasta with the pesto sauce and sautéed vegetables until well combined.
5. Garnish with fresh basil and additional Parmesan if desired, then serve.

Pesto Pasta Primavera is a vibrant and easy-to-make dish that captures the fresh flavors of spring. With its colorful mix of vegetables and rich pesto sauce, it’s a great choice for a light yet satisfying Easter dinner. You can customize the vegetables based on what’s in season, making it a versatile and crowd-pleasing dish.

Caprese Stuffed Portobello Mushrooms

Caprese Stuffed Portobello Mushrooms are a delightful and elegant meatless dish that takes the classic Caprese salad to the next level. Large Portobello mushrooms are stuffed with fresh mozzarella, cherry tomatoes, and basil, then baked until golden and delicious. Finished with a drizzle of balsamic glaze, this dish is perfect for a light yet flavorful Easter dinner.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella cheese, sliced
• ¼ cup fresh basil, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. Layer each mushroom cap with mozzarella slices, cherry tomatoes, and chopped basil.
4. Bake for 15-20 minutes, or until the mushrooms are tender and the cheese is melted and bubbly.
5. Drizzle with balsamic glaze before serving. Garnish with additional fresh basil if desired.

Caprese Stuffed Portobello Mushrooms are a flavorful and visually stunning dish that’s perfect for a special occasion like Easter. The rich mushrooms, creamy mozzarella, and fresh tomatoes, paired with balsamic glaze, create a harmonious combination of flavors. It’s a great choice for anyone looking for a light yet satisfying main dish.

Sweet Potato and Chickpea Curry

Sweet Potato and Chickpea Curry is a hearty, warming dish that’s full of comforting flavors. The sweetness of the roasted sweet potatoes pairs beautifully with the earthiness of chickpeas in a rich coconut milk-based curry sauce. This dish is both nourishing and filling, making it an excellent option for a meatless Easter dinner. Serve it with rice or naan for a complete meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish
• Rice or naan for serving

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the sweet potatoes are roasting, heat olive oil in a large pot over medium heat. Sauté onion, garlic, and ginger until softened, about 5 minutes.
4. Add the curry powder, cumin, and turmeric to the pot, and cook for 1-2 minutes until fragrant.
5. Stir in the coconut milk and chickpeas, bringing the mixture to a simmer. Cook for 10 minutes, stirring occasionally.
6. Once the sweet potatoes are roasted, add them to the curry and stir to combine. Simmer for an additional 5 minutes.
7. Garnish with fresh cilantro and serve with rice or naan.

Sweet Potato and Chickpea Curry is a rich, aromatic dish that’s perfect for a cozy Easter dinner. The combination of sweet potatoes, chickpeas, and coconut milk creates a satisfying and flavorful curry that is sure to please. With the added warmth of spices like turmeric and cumin, this dish is both comforting and nourishing.

Spinach and Ricotta Stuffed Shells

Spinach and Ricotta Stuffed Shells are a comforting, classic Italian dish that’s perfect for Easter. The large pasta shells are stuffed with a creamy ricotta and spinach filling, then baked in marinara sauce and topped with melted mozzarella. This dish is both filling and flavorful, making it an excellent option for a meatless main course. The combination of spinach, ricotta, and marinara offers a satisfying balance of textures and flavors.

Ingredients:

• 20 jumbo pasta shells
• 2 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 1 egg
• 1 cup mozzarella cheese, shredded
• 1 cup Parmesan cheese, grated
• 2 cups marinara sauce
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the pasta shells according to the package instructions, then drain and set aside.
3. Heat olive oil in a pan over medium heat. Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let cool.
4. In a large bowl, mix the ricotta, egg, mozzarella, Parmesan, spinach, salt, and pepper.
5. Stuff each pasta shell with the ricotta mixture and arrange them in a baking dish. Pour marinara sauce over the stuffed shells and sprinkle with additional mozzarella.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
7. Garnish with fresh basil before serving.

Spinach and Ricotta Stuffed Shells are a comforting and satisfying dish that brings together the richness of ricotta cheese with the freshness of spinach. The marinara sauce and mozzarella add a classic Italian touch, making this dish a perfect choice for a meatless Easter dinner. It’s easy to prepare and can feed a crowd, making it an excellent option for family gatherings.

Butternut Squash and Kale Risotto

Butternut Squash and Kale Risotto is a creamy, flavorful dish that incorporates the sweetness of roasted butternut squash with the earthiness of kale. The risotto is rich and comforting, with the addition of Parmesan cheese adding depth and creaminess. This dish makes a wonderful meatless main course for Easter, offering a satisfying combination of vegetables, grains, and cheese in every bite.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 bunch kale, stems removed and chopped
• 1 cup Arborio rice
• 4 cups vegetable broth
• ½ cup dry white wine
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper, and roast for 20-25 minutes until tender and caramelized.
2. In a large saucepan, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 5 minutes.
3. Add the Arborio rice and cook, stirring, for 1-2 minutes until the rice is lightly toasted.
4. Pour in the white wine and stir until it’s absorbed by the rice.
5. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 18-20 minutes.
6. Stir in the roasted butternut squash and chopped kale, cooking for an additional 2-3 minutes until the kale is wilted.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with extra Parmesan if desired.

Butternut Squash and Kale Risotto is a creamy, satisfying dish that brings out the flavors of fall while celebrating the fresh vegetables of spring. The combination of roasted squash, hearty kale, and Parmesan makes it a rich, comforting meal perfect for Easter. The creamy risotto pairs beautifully with the seasonal vegetables, making it a standout dish for any meatless celebration.

Cauliflower Parmesan

Cauliflower Parmesan is a meatless take on the classic Eggplant Parmesan, offering all the crispy, cheesy goodness you love in a lighter, vegetable-packed form. The cauliflower is breaded and baked until golden, then topped with marinara sauce and melted mozzarella cheese. This dish is comforting and flavorful, making it an excellent main course or side dish for Easter.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 1 cup breadcrumbs
• 1 cup Parmesan cheese, grated
• 2 eggs, beaten
• 2 cups marinara sauce
• 1 ½ cups mozzarella cheese, shredded
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a shallow dish, combine breadcrumbs, Parmesan cheese, salt, and pepper. Dip each cauliflower floret into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
3. Place the breaded cauliflower on a baking sheet and drizzle with olive oil. Bake for 25-30 minutes, or until golden and crispy.
4. In a baking dish, spread a layer of marinara sauce. Arrange the baked cauliflower florets over the sauce, then top with more marinara sauce and shredded mozzarella.
5. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh basil before serving.

Cauliflower Parmesan is a delicious and healthier alternative to the traditional eggplant version, offering all the same great flavors but with the added benefits of cauliflower. The crispy breading, savory marinara sauce, and melted cheese create a comforting, satisfying meal that’s perfect for Easter. This dish is simple to prepare and is sure to be a crowd-pleaser at any meatless dinner.

Mushroom and Lentil Shepherd’s Pie

Mushroom and Lentil Shepherd’s Pie is a hearty, comforting dish that layers a rich mushroom and lentil filling with creamy mashed potatoes. This vegan-friendly version of the classic Shepherd’s Pie uses mushrooms and lentils as the filling, making it both filling and nutritious. It’s a perfect meatless dinner option for Easter, offering a savory, satisfying meal that’s sure to please everyone at the table.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 cups mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 large carrot, diced
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 2 tbsp tomato paste
• 3 cups mashed potatoes (prepared in advance)
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat. Add the onion, garlic, carrots, and mushrooms and cook until softened, about 8-10 minutes.
3. Stir in the cooked lentils, vegetable broth, soy sauce, and tomato paste. Season with salt and pepper and simmer for 10 minutes, allowing the flavors to combine and the mixture to thicken.
4. Transfer the mushroom and lentil mixture into a baking dish, spreading it evenly.
5. Top with the mashed potatoes, smoothing them out to cover the entire filling. Use a fork to create some texture on top of the potatoes.
6. Bake for 25-30 minutes, or until the top is golden and the filling is bubbling.
7. Garnish with fresh parsley before serving.

Mushroom and Lentil Shepherd’s Pie is the ultimate comfort food, with layers of savory mushrooms, lentils, and mashed potatoes. This meatless version of the classic Shepherd’s Pie is rich and satisfying, making it a great main dish for Easter. It’s perfect for feeding a crowd and offers a hearty, plant-based alternative that doesn’t skimp on flavor or texture.

Asparagus and Pea Risotto

Asparagus and Pea Risotto is a light and fresh dish that celebrates the flavors of spring. The creaminess of the risotto pairs beautifully with the sweetness of the peas and the tender crunch of the asparagus. This dish is simple to make and is perfect for Easter dinner, offering a vibrant and seasonal twist on the classic risotto.

Ingredients:

• 1 cup Arborio rice
• 1 bunch asparagus, trimmed and chopped
• 1 cup fresh or frozen peas
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 ½ cups vegetable broth
• ½ cup dry white wine
• 2 tbsp olive oil
• 1 tbsp butter
• ½ cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. In a large saucepan, heat olive oil and butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the Arborio rice to the pan and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
3. Pour in the white wine and stir until it’s absorbed by the rice.
4. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and tender, about 15-20 minutes.
5. While the risotto cooks, steam the asparagus until just tender, about 4-5 minutes. Add the peas in the last 2 minutes of cooking.
6. Stir the asparagus and peas into the risotto and cook for an additional 2 minutes.
7. Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Parmesan if desired.

Asparagus and Pea Risotto is a vibrant and creamy dish that perfectly captures the essence of spring. The tender asparagus and sweet peas pair beautifully with the rich, velvety risotto. This dish is light but satisfying, making it an ideal choice for a meatless Easter dinner that’s both flavorful and refreshing. It’s a beautiful way to showcase seasonal vegetables in a comforting and indulgent meal.

Carrot and Chickpea Curry

Carrot and Chickpea Curry is a flavorful, aromatic dish that combines tender carrots and protein-packed chickpeas in a rich, spiced coconut milk sauce. This dish is both comforting and filling, with the sweetness of the carrots balancing the warmth of the spices. It’s a perfect meatless main course for Easter, offering an exotic flavor profile and a satisfying texture.

Ingredients:

• 4 large carrots, peeled and sliced
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 can coconut milk
• 1 cup vegetable broth
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger and sauté for 5-7 minutes until softened and fragrant.
2. Stir in the curry powder, turmeric, and cumin, cooking for 1-2 minutes to release the flavors.
3. Add the sliced carrots, chickpeas, coconut milk, and vegetable broth to the pot. Stir to combine and bring to a simmer.
4. Cover and cook for 20-25 minutes, or until the carrots are tender and the flavors have melded together.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro before serving.

Carrot and Chickpea Curry is a vibrant, comforting dish that is packed with flavors and nutrients. The creamy coconut milk sauce and warm spices create a rich and satisfying curry that pairs wonderfully with the sweetness of the carrots. This dish is not only hearty and flavorful but also incredibly easy to prepare, making it a great option for a meatless Easter dinner.

Note: More recipes are coming soon!