40+ Easy and Tasty Easter Plant-Based Dinner Recipes for Every Palate

Easter is a time for family, friends, and of course, delicious food.

Whether you’re hosting a gathering or bringing a dish to share, finding the perfect meal can be a challenge, especially if you’re looking for plant-based options.

Fortunately, plant-based eating has never been easier or more exciting, and Easter is no exception!

From hearty mains to refreshing sides and decadent desserts, there’s no shortage of delicious plant-based options that will make your Easter celebration both flavorful and festive.

In this article, we’ve compiled a collection of over 40 Easter plant-based dinner recipes, each carefully selected to deliver mouthwatering flavors, vibrant colors, and satisfying textures.

Whether you’re vegan, vegetarian, or just looking to reduce your meat consumption, these dishes will please all palates and impress your guests.

So, get ready to explore a variety of plant-based dishes perfect for Easter dinner—let’s dive in!

40+ Easy and Tasty Easter Plant-Based Dinner Recipes for Every Palate

Easter is the perfect occasion to celebrate with loved ones and enjoy a delicious, plant-based feast.

The 40+ Easter plant-based dinner recipes shared in this article offer a wide range of options, from hearty mains like Vegan Lentil Shepherd’s Pie to refreshing sides like Roasted Cauliflower Steaks with Chimichurri.

Whether you’re looking for something light and fresh or rich and comforting, there’s a dish for every taste and dietary need.

These recipes not only showcase the versatility of plant-based cooking but also prove that you don’t have to sacrifice flavor or satisfaction when choosing a vegan or vegetarian meal.

So, this Easter, try something new and create a vibrant, plant-based spread that will be remembered for years to come!

Roasted Vegetable and Chickpea Wellington

The Roasted Vegetable and Chickpea Wellington is a plant-based showstopper perfect for Easter dinner. This golden pastry is filled with a hearty mix of roasted vegetables, chickpeas, and savory herbs, offering a satisfying alternative to traditional meat-based mains. Its crispy, flaky crust and vibrant filling make it a delightful centerpiece that both vegans and non-vegans will enjoy.

Ingredients:

• 1 sheet of vegan puff pastry (thawed)
• 1 cup cooked chickpeas (mashed slightly)
• 1 medium sweet potato, diced
• 1 zucchini, diced
• 1 bell pepper, diced
• 1/2 cup mushrooms, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons vegan cream cheese or tahini (optional)
• Plant-based milk for brushing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the sweet potato, zucchini, bell pepper, mushrooms, and garlic with olive oil, smoked paprika, thyme, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes until tender.
3. In a bowl, mix the roasted vegetables with the mashed chickpeas. Add vegan cream cheese or tahini if desired for extra creaminess.
4. Roll out the puff pastry on a lightly floured surface. Spoon the filling onto the center, shaping it into a log. Fold the pastry over, sealing the edges tightly.
5. Brush the top with plant-based milk and score lightly with a knife for decoration.
6. Bake for 25–30 minutes, or until golden brown. Let cool for 5 minutes before slicing.

This Roasted Vegetable and Chickpea Wellington is a visual and culinary delight. Its rich, savory flavors pair beautifully with a side of plant-based gravy or a fresh green salad. It’s a dish that celebrates the abundance of spring vegetables while bringing everyone together for a memorable Easter feast.

Creamy Lemon Asparagus Risotto

Creamy Lemon Asparagus Risotto is a vibrant, plant-based Easter dinner option that exudes freshness and comfort. Made with tender asparagus, zesty lemon, and creamy arborio rice, this dish embodies the flavors of spring. It’s perfect for those seeking a lighter yet indulgent entrée to impress family and friends.

Ingredients:

• 1 cup arborio rice
• 4 cups vegetable broth (warm)
• 1 bunch asparagus, trimmed and chopped
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine (optional)
• 1 tablespoon olive oil
• 1/4 cup nutritional yeast or vegan Parmesan
• 1 lemon (zested and juiced)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until translucent, about 3 minutes.
2. Stir in the arborio rice and cook for 1–2 minutes to toast slightly. Add the white wine, if using, and cook until mostly absorbed.
3. Add vegetable broth one ladle at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue for 18–20 minutes until the rice is creamy and tender.
4. In the last 5 minutes of cooking, stir in the chopped asparagus.
5. Once the rice is cooked, mix in nutritional yeast, lemon zest, and lemon juice. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

The Creamy Lemon Asparagus Risotto is a celebration of spring’s finest produce. The tangy lemon and tender asparagus make every bite refreshing, while the creamy texture satisfies comfort food cravings. Serve this as a standalone dish or alongside a crisp green salad for a delightful Easter meal.

Stuffed Bell Peppers with Lentil and Quinoa Filling

Stuffed Bell Peppers with Lentil and Quinoa Filling bring a colorful, nutritious, and flavorful option to your Easter table. These peppers are packed with protein-rich lentils, fluffy quinoa, and Mediterranean-inspired herbs, making them as healthy as they are delicious. Their bright appearance adds a festive touch to any spring celebration.

Ingredients:

• 4 large bell peppers (any color), tops removed and seeds cleaned
• 1/2 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup chopped spinach
• 2 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Vegan cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly oil a baking dish.
2. In a mixing bowl, combine cooked lentils, quinoa, diced tomatoes, spinach, parsley, oregano, smoked paprika, olive oil, salt, and pepper.
3. Stuff each bell pepper with the filling and arrange them upright in the baking dish.
4. Cover with foil and bake for 25–30 minutes. If using vegan cheese, remove the foil in the last 10 minutes and sprinkle the cheese on top.
5. Let cool slightly before serving.

These Stuffed Bell Peppers with Lentil and Quinoa Filling are a crowd-pleaser, offering a satisfying blend of textures and flavors. Their vibrant colors and hearty filling make them an excellent centerpiece for your Easter meal, leaving guests impressed and content.

Vegan Mushroom and Spinach Stuffed Portobello Mushrooms

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms are a rich, savory dish that makes for a perfect Easter entrée. The hearty mushrooms are filled with a creamy spinach and garlic mixture, creating a combination of earthy flavors that are simply irresistible. This dish is light yet satisfying, and it beautifully showcases the natural umami of the mushrooms while offering a delightful plant-based alternative to traditional Easter fare.

Ingredients:

• 4 large portobello mushrooms, stems removed and gills scraped out
• 2 cups fresh spinach, chopped
• 1/4 cup diced onion
• 2 garlic cloves, minced
• 1/2 cup canned coconut milk (or any plant-based milk)
• 1/4 cup nutritional yeast
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened, about 3 minutes.
3. Add the spinach and cook until wilted, about 2 minutes. Stir in the coconut milk, nutritional yeast, balsamic vinegar, salt, and pepper, and cook for another 2–3 minutes until the mixture thickens slightly.
4. Place the portobello mushroom caps on a baking sheet, gill side up. Spoon the spinach mixture generously into each mushroom cap.
5. Bake for 20–25 minutes until the mushrooms are tender and the filling is golden brown.
6. Garnish with fresh parsley before serving.

These Vegan Mushroom and Spinach Stuffed Portobello Mushrooms offer a luxurious and satisfying dish with deep, savory flavors. The richness of the coconut milk and nutritional yeast adds a creamy texture, while the mushrooms act as a perfect vessel for the filling. This dish is not only a great main for Easter but also a versatile meal that can be enjoyed at any time of the year.

Carrot and Walnut Loaf with Maple Glaze

The Carrot and Walnut Loaf with Maple Glaze is a beautiful, plant-based dessert or side dish that is perfect for Easter. It combines the sweetness of fresh carrots with the crunch of walnuts, all enveloped in a moist, spiced loaf. Topped with a decadent maple glaze, this loaf offers a touch of sweetness that enhances the natural flavors of the vegetables, making it a unique yet familiar addition to your Easter table.

Ingredients:

• 2 cups grated carrots
• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup chopped walnuts
• 1/4 cup maple syrup (plus extra for glazing)
• 1/4 cup plant-based milk
• 1/4 cup vegetable oil
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a loaf pan.
2. In a large bowl, whisk together the whole wheat flour, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix the grated carrots, maple syrup, plant-based milk, oil, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined. Fold in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.
7. While the loaf cools, whisk together maple syrup and a bit of plant-based milk to make the glaze. Drizzle over the loaf before serving.

This Carrot and Walnut Loaf with Maple Glaze is a flavorful and wholesome dessert that pairs perfectly with a light salad or as a sweet treat after your Easter meal. The natural sweetness from the carrots, combined with the crunchy walnuts and maple glaze, creates a deliciously balanced dish that will become a family favorite.

Vegan Mediterranean Pasta Salad

The Vegan Mediterranean Pasta Salad is a refreshing, light dish packed with vibrant flavors that evoke the essence of spring. Featuring tender pasta, crisp vegetables, Kalamata olives, and a zesty lemon-oregano dressing, this salad is an excellent side dish for any Easter gathering. It’s quick to prepare, easy to make in advance, and is sure to be a crowd-pleaser at your Easter dinner table.

Ingredients:

• 2 cups cooked pasta (preferably whole grain or gluten-free)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and chopped
• 1/4 cup roasted red peppers, diced
• 2 tablespoons fresh parsley, chopped

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley.
2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the pasta mixture and toss gently to coat evenly.
4. Chill the salad in the fridge for at least 30 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

This Vegan Mediterranean Pasta Salad is light, flavorful, and a perfect addition to any Easter feast. The tangy lemon and oregano dressing brings out the best in the fresh vegetables and pasta, while the Kalamata olives add a Mediterranean flair. It’s a refreshing, satisfying dish that is sure to brighten up your Easter celebration.

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a comforting, hearty dish that is perfect for Easter dinner. With a savory lentil filling made from green or brown lentils, carrots, peas, and mushrooms, this dish is topped with a creamy mashed potato crust. The rich flavors of the lentils and vegetables are perfectly complemented by the fluffy potatoes, creating a warm, satisfying meal that is both filling and nutritious. It’s an ideal plant-based alternative to the traditional shepherd’s pie and makes for a stunning centerpiece.

Ingredients:

• 2 cups cooked green or brown lentils
• 1 cup carrots, diced
• 1 cup peas (frozen or fresh)
• 1/2 cup mushrooms, chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 medium potatoes, peeled and diced
• 1/4 cup plant-based milk
• 2 tablespoons vegan butter
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, sauté the onion, garlic, and mushrooms in a little olive oil for about 5 minutes until soft.
3. Add the carrots, peas, tomato paste, vegetable broth, thyme, rosemary, lentils, salt, and pepper. Simmer the mixture for 10–15 minutes, allowing the flavors to combine and the liquid to reduce slightly.
4. Meanwhile, boil the potatoes in salted water for 15–20 minutes, or until fork-tender. Drain, then mash with plant-based milk, vegan butter, and salt until smooth.
5. Transfer the lentil mixture to a baking dish and spread it out evenly. Top with the mashed potatoes, spreading them to cover the filling completely.
6. Bake for 20 minutes, or until the top is lightly golden and crispy.
7. Let cool for a few minutes before serving.

Vegan Lentil Shepherd’s Pie is the epitome of comfort food, with its savory, protein-packed lentil filling and rich mashed potato topping. It’s a perfect plant-based main course for Easter, offering a warm, hearty meal that everyone will love. Serve it with a side of roasted vegetables or a fresh salad for a well-rounded dinner that is both satisfying and nutritious.

Vegan Cauliflower Steaks with Chimichurri Sauce

Vegan Cauliflower Steaks with Chimichurri Sauce are a visually stunning and delicious plant-based dish that works beautifully as an Easter main course. Thick cauliflower slices are roasted to perfection, achieving a caramelized exterior with a tender inside. Topped with a vibrant, herbaceous chimichurri sauce, these cauliflower steaks offer a flavorful combination that is light yet full of bold flavors. It’s a simple, elegant dish that will impress your guests with its freshness and creativity.

Ingredients:

• 1 large head of cauliflower
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Chimichurri Sauce:

• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/4 cup olive oil
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice the head into 1-inch thick steaks. Place the steaks on a baking sheet and drizzle with olive oil. Season with salt and pepper.
3. Roast the cauliflower steaks for 20-25 minutes, flipping halfway through, until golden brown and tender.
4. While the cauliflower is roasting, prepare the chimichurri sauce by mixing the parsley, cilantro, vinegar, garlic, olive oil, red pepper flakes, oregano, salt, and pepper in a small bowl.
5. Once the cauliflower steaks are roasted, transfer them to serving plates and drizzle generously with the chimichurri sauce.
6. Serve immediately.

These Vegan Cauliflower Steaks with Chimichurri Sauce are a vibrant and flavorful addition to any Easter meal. The smoky, tender cauliflower pairs beautifully with the fresh, tangy chimichurri, making each bite an explosion of flavor. This dish is not only a stunning centerpiece but also light, healthy, and incredibly satisfying, making it a perfect plant-based option for your holiday table.

Vegan Stuffed Acorn Squash with Cranberries and Wild Rice

Vegan Stuffed Acorn Squash with Cranberries and Wild Rice is a festive, flavorful dish that captures the essence of autumn and spring. The sweet, roasted acorn squash is filled with a savory and slightly sweet mixture of wild rice, dried cranberries, nuts, and fresh herbs. This dish is perfect for a plant-based Easter dinner, offering a colorful, nutritious, and visually appealing option that celebrates seasonal produce while delivering comforting flavors.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup wild rice, cooked
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the acorn squash halves with olive oil and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 30-35 minutes, or until tender.
3. While the squash is roasting, heat olive oil in a pan over medium heat. Sauté the onion and garlic until soft, about 3 minutes.
4. Add the cooked wild rice, cranberries, pecans, sage, thyme, vegetable broth, salt, and pepper to the pan. Stir until the mixture is well combined and heated through.
5. Once the squash is roasted, spoon the rice mixture into the center of each squash half.
6. Return the stuffed squash to the oven and bake for an additional 10 minutes.
7. Garnish with fresh parsley before serving.

Vegan Stuffed Acorn Squash with Cranberries and Wild Rice is a delightful dish that is both hearty and healthy. The earthy, slightly sweet squash pairs perfectly with the savory and tart rice filling, creating a delicious contrast of flavors and textures. This dish is an ideal addition to your Easter dinner, offering a festive and satisfying meal that is sure to impress your guests.

Vegan Mushroom and Spinach Wellington

Vegan Mushroom and Spinach Wellington is an elegant and savory dish that makes for a perfect Easter dinner centerpiece. Featuring a rich filling of sautéed mushrooms, spinach, garlic, and herbs, this Wellington is encased in a flaky, golden puff pastry. The combination of earthy mushrooms, tender spinach, and flaky pastry offers a delightful texture and flavor contrast, making it a hearty yet sophisticated meal that will impress both vegans and non-vegans alike.

Ingredients:

• 1 package puff pastry (vegan, thawed if frozen)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 cups mushrooms, finely chopped
• 2 cups fresh spinach, chopped
• 1/4 cup walnuts, chopped (optional)
• 2 tablespoons nutritional yeast
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon Dijon mustard (optional)
• 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the onion and garlic and sauté until soft, about 5 minutes.
3. Add the mushrooms and cook for another 5-7 minutes, until they release their moisture and become tender. Stir in the spinach and cook until wilted.
4. Remove from heat, then stir in the walnuts, nutritional yeast, thyme, soy sauce, salt, and pepper. Let the mixture cool to room temperature.
5. Roll out the puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard in the center (optional).
6. Spoon the mushroom and spinach mixture onto the center of the pastry. Fold the edges over to seal the Wellington, pinching the ends tightly.
7. Transfer the Wellington to a baking sheet lined with parchment paper. Brush the top with plant-based milk for a golden finish.
8. Bake for 25-30 minutes, until the pastry is golden and puffed.
9. Let rest for 5 minutes before slicing and serving.

The Vegan Mushroom and Spinach Wellington is a stunning dish that will elevate your Easter dinner. With its savory mushroom and spinach filling and flaky puff pastry crust, it offers a perfect balance of rich flavors and textures. This plant-based Wellington is sure to become a holiday favorite, providing a satisfying and festive main course that is sure to impress guests of all dietary preferences.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

Vegan Stuffed Bell Peppers with Quinoa and Black Beans are a colorful and nutritious plant-based dish, perfect for Easter dinner. The peppers are filled with a hearty mixture of quinoa, black beans, corn, and fresh herbs, creating a satisfying meal that’s high in protein and fiber. Topped with a zesty salsa and avocado, this dish is both visually stunning and full of flavor. It’s a versatile option that can be easily adapted to include seasonal vegetables and spices for a unique twist.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, cooked
• 1 cup black beans, cooked or canned
• 1/2 cup corn kernels (frozen or fresh)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice
• 1 cup salsa (store-bought or homemade)
• 1 avocado, sliced (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
3. In a pan, sauté the onion and garlic until softened, about 5 minutes.
4. Stir in the cooked quinoa, black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes, allowing the flavors to combine.
5. Remove from heat and stir in the cilantro and lime juice.
6. Spoon the quinoa mixture into the hollowed bell peppers, pressing down gently to pack the filling.
7. Top each stuffed pepper with a spoonful of salsa.
8. Cover the baking dish with foil and bake for 25-30 minutes, until the peppers are tender.
9. Remove from the oven, top with sliced avocado, and serve.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans are a vibrant and satisfying dish that is perfect for your Easter table. The combination of protein-packed quinoa and black beans, fresh veggies, and zesty salsa creates a deliciously balanced meal. These stuffed peppers are not only visually appealing but also full of nutrients, making them a wonderful plant-based option for those seeking a healthy and hearty dinner.

Vegan Thai Peanut Noodles

Vegan Thai Peanut Noodles are a flavorful, vibrant dish that is both quick and easy to prepare. With a creamy peanut sauce made from peanut butter, soy sauce, lime juice, and spices, these noodles are coated in a rich, tangy sauce that is perfect for a light yet filling Easter dinner. Tossed with crisp vegetables like carrots, cucumbers, and bell peppers, this dish offers a refreshing and satisfying meal that is as delicious as it is nutritious.

Ingredients:

• 8 oz rice noodles (or any noodles of your choice)
• 1/2 cup peanut butter (smooth)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice
• 1 tablespoon maple syrup or agave syrup
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/2 bell pepper, julienned
• 1/4 cup chopped peanuts (for garnish)
• Fresh cilantro for garnish

Instructions:

1. Cook the noodles according to the package instructions, then drain and rinse with cold water to stop the cooking process.
2. In a bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and red pepper flakes (if using). Add a little water to thin the sauce to your desired consistency.
3. Toss the cooked noodles with the peanut sauce until well coated.
4. Add the shredded carrots, cucumber, and bell pepper to the noodles and toss again.
5. Serve the noodles in bowls, garnished with chopped peanuts and fresh cilantro.
6. Enjoy immediately or refrigerate for later use.

Vegan Thai Peanut Noodles are a delightful, fresh, and flavorful option for your Easter dinner. The rich peanut sauce, combined with the crunch of fresh vegetables, creates a satisfying and light dish that will appeal to both plant-based eaters and non-vegans alike. This dish is quick to prepare, making it a great option for those looking for an easy yet impressive meal.

Vegan Lentil Shepherd’s Pie

Vegan Lentil Shepherd’s Pie is a hearty and comforting plant-based version of the traditional dish. It features a savory filling of lentils, vegetables, and herbs, topped with creamy mashed potatoes that are baked to perfection. This dish is a perfect Easter dinner option, providing a satisfying, wholesome meal that’s full of flavor and nutrition. The lentils serve as a great protein source, while the mashed potatoes provide the familiar, comforting texture that everyone loves. It’s a delicious, crowd-pleasing main course suitable for both vegans and non-vegans alike.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup peas (fresh or frozen)
• 1/4 cup tomato paste
• 2 tablespoons soy sauce or tamari
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 cup vegetable broth
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup non-dairy milk
• 2 tablespoons vegan butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cook the lentils according to package instructions, then set aside.
3. Heat olive oil in a large pan over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 8 minutes.
4. Add garlic, peas, tomato paste, soy sauce, thyme, and rosemary, and cook for 2 more minutes.
5. Stir in the cooked lentils and vegetable broth, and let the mixture simmer for 5 minutes until it thickens slightly. Season with salt and pepper.
6. While the filling is simmering, cook the potatoes in a pot of boiling water for about 15 minutes, until tender. Drain and return to the pot.
7. Mash the potatoes with non-dairy milk and vegan butter until smooth and creamy.
8. Spread the lentil mixture evenly in a baking dish, then top with the mashed potatoes, smoothing them out with a spatula.
9. Bake for 25 minutes, until the top is golden brown. Let it cool for a few minutes before serving.

Vegan Lentil Shepherd’s Pie is a wholesome, flavorful dish that will be the highlight of your Easter dinner. The combination of lentils, vegetables, and creamy mashed potatoes is both comforting and nutritious, making it an ideal plant-based meal for any gathering. This dish is easy to make and can be prepared ahead of time, making it perfect for busy Easter celebrations. It’s a guaranteed crowd-pleaser that’s as satisfying as it is delicious.

Vegan Roasted Cauliflower Steak with Chimichurri

Vegan Roasted Cauliflower Steak with Chimichurri is an elegant and flavorful dish that can serve as the perfect main course for your Easter dinner. Thick slices of cauliflower are roasted until golden and tender, then topped with a vibrant, herbaceous chimichurri sauce. The chimichurri, made with fresh parsley, garlic, red pepper flakes, and vinegar, adds a tangy and zesty kick that perfectly complements the savory cauliflower. This dish is not only visually stunning but also packed with flavor and texture, making it a great choice for those seeking a light yet satisfying plant-based meal.

Ingredients:

• 1 large head of cauliflower
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon garlic powder

For the Chimichurri:

• 1 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Remove the leaves from the cauliflower and slice it into 1-inch thick steaks.
3. Place the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, smoked paprika, and garlic powder.
4. Roast in the oven for 20-25 minutes, flipping halfway through, until the cauliflower is golden and tender.
5. While the cauliflower is roasting, prepare the chimichurri sauce. In a small bowl, combine parsley, red wine vinegar, olive oil, garlic, red pepper flakes, salt, and pepper. Stir well to combine.
6. Once the cauliflower steaks are done, remove from the oven and drizzle generously with the chimichurri sauce.
7. Serve immediately, garnished with additional fresh parsley if desired.

Vegan Roasted Cauliflower Steak with Chimichurri is a stunning, flavorful dish that’s perfect for an Easter celebration. The smoky, tender cauliflower pairs beautifully with the tangy, herb-packed chimichurri, making each bite a burst of flavor. This recipe is not only a feast for the taste buds but also a feast for the eyes, making it an excellent centerpiece for a plant-based Easter dinner. Its simplicity and elegance will leave your guests impressed and satisfied.

Vegan Carrot and Sweet Potato Curry

Vegan Carrot and Sweet Potato Curry is a warming and aromatic dish that brings together the natural sweetness of carrots and sweet potatoes with a rich, creamy coconut milk base. Spiced with turmeric, cumin, coriander, and ginger, this curry is both comforting and nourishing. It’s the perfect dish for an Easter dinner that’s both hearty and flavorful. The creamy coconut milk balances the heat from the spices, and the addition of fresh cilantro and lime adds a refreshing contrast. This plant-based curry is both satisfying and vibrant, ideal for sharing with loved ones.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 medium carrots, peeled and sliced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup spinach (optional)
• Fresh cilantro and lime wedges for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté until softened, about 5 minutes.
2. Stir in the carrots, sweet potatoes, turmeric, cumin, coriander, and cinnamon, and cook for 2-3 minutes to toast the spices.
3. Add the coconut milk and vegetable broth to the pot. Bring to a simmer, then reduce heat and cover. Let the curry simmer for 25-30 minutes, or until the vegetables are tender.
4. Season with salt and pepper to taste. If using, stir in the spinach and cook until wilted, about 2 minutes.
5. Serve the curry in bowls, garnished with fresh cilantro and a wedge of lime.

Vegan Carrot and Sweet Potato Curry is a rich and flavorful dish that’s perfect for an Easter dinner. The combination of sweet potatoes and carrots with aromatic spices and creamy coconut milk creates a dish that’s both comforting and vibrant. This curry is not only easy to make but also versatile, as it can be served with rice or naan for a complete meal. With its warming flavors and satisfying texture, this plant-based curry will surely become a favorite at your Easter table.

Note: More recipes are coming soon!