50+ Delicious Easter Vegan Carrot Recipes to Celebrate Your Feast

Easter is a time for celebration, renewal, and, of course, delicious food.

As the spring season ushers in vibrant colors and fresh produce, one vegetable stands out as both a nutritious and versatile ingredient for Easter meals—carrots.

Whether you’re hosting a large gathering or preparing a cozy family dinner, carrots make an excellent base for a variety of vegan dishes that will leave everyone feeling satisfied.

From savory appetizers to hearty mains and delightful desserts, carrots can transform into so many creative, flavorful dishes that are perfect for your Easter feast.

In this blog, we’ve curated 50+ Easter Vegan Carrot Recipes that cater to every palate. Whether you’re looking for a zesty carrot salad, a warming soup, or a delectable carrot cake, there’s something in this collection for every vegan and plant-based eater.

These recipes will not only add a burst of color to your table but also deliver on taste, nutrients, and creativity. Dive into this collection and discover the many ways you can incorporate the humble carrot into your Easter spread.

50+ Delicious Easter Vegan Carrot Recipes to Celebrate Your Feast

Carrots are more than just a nutritious snack; they are a key ingredient in a multitude of dishes that can elevate any meal.

From savory dishes that complement your Easter main course to sweet treats that wrap up your celebration in the best way possible, these 50+ Easter Vegan Carrot Recipes are sure to bring joy and flavor to your table.

Whether you’re looking for something quick and simple or want to try your hand at an exciting new creation, these recipes offer something for everyone.

Embrace the season of renewal with the vibrant, versatile carrot and enjoy a delicious, plant-based Easter.

Vegan Carrot Cake Muffins

These vegan carrot cake muffins are soft, moist, and packed with flavor. They combine the natural sweetness of carrots with the warmth of cinnamon and nutmeg, making them a perfect treat for Easter morning. Topped with a light vegan cream cheese frosting, these muffins will become a family favorite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1/4 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1/2 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a bit of oil.
2. In a large bowl, mix together both flours, baking powder, baking soda, cinnamon, nutmeg, salt, and coconut sugar.
3. In another bowl, whisk together the applesauce, almond milk, and vanilla extract until combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated carrots and optional walnuts or raisins.
6. Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool completely before frosting.

These vegan carrot cake muffins are a healthy yet indulgent option for your Easter celebrations. They capture all the flavors of a traditional carrot cake in a convenient, handheld form. The moist texture and subtle sweetness make them the perfect snack or breakfast item for anyone following a plant-based lifestyle. Topped with a vegan cream cheese frosting or enjoyed plain, they’ll surely delight both vegans and non-vegans alike.

Vegan Carrot Lox Bagels

A creative twist on the classic bagel with lox, this vegan version uses marinated carrots to mimic the texture and flavor of smoked salmon. Perfect for a savory Easter brunch, this dish is fresh, delicious, and full of flavor.

Ingredients:

• 2 medium carrots, peeled and thinly sliced into strips
• 1 tbsp olive oil
• 2 tbsp liquid smoke
• 1 tbsp soy sauce or tamari
• 1 tsp maple syrup
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar
• 4 whole grain bagels
• Vegan cream cheese (optional)
• Fresh dill for garnish
• Red onion slices (optional)

Instructions:

1. In a medium bowl, combine the olive oil, liquid smoke, soy sauce, maple syrup, lemon juice, and apple cider vinegar.
2. Add the carrot strips to the marinade and toss to coat. Let them marinate for at least 30 minutes, or up to 2 hours for a more intense flavor.
3. While the carrots marinate, toast the bagels to your desired level of crispiness.
4. Once the carrots are ready, assemble the bagels by spreading vegan cream cheese (if using) on each bagel half.
5. Pile the marinated carrots on top, garnish with fresh dill and red onion slices, and serve immediately.

These vegan carrot lox bagels are a flavorful, plant-based alternative to traditional bagels with lox. The marinated carrots take on the smoky, tangy qualities of smoked salmon, making them a perfect savory addition to your Easter brunch spread. The combination of fresh dill, lemon, and the creamy texture of vegan cream cheese creates a satisfying and delicious dish that will impress all your guests.

Vegan Carrot and Chickpea Patties

These vegan carrot and chickpea patties are crunchy on the outside and soft on the inside. Packed with protein and nutrients, they make for a wholesome and filling Easter meal or snack. The combination of carrots, chickpeas, and spices makes them a flavorful addition to your plant-based feast.

Ingredients:

• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 tbsp lemon juice
• 1/4 cup flour (or chickpea flour for gluten-free)
• Salt and pepper, to taste
• Olive oil for frying

Instructions:

1. In a food processor, pulse the chickpeas until they are mostly broken down, but still have some texture.
2. In a large bowl, combine the processed chickpeas with the grated carrots, onion, garlic, parsley, cumin, paprika, lemon juice, and flour.
3. Season with salt and pepper, and mix until everything is well combined.
4. Using your hands, form the mixture into small patties.
5. Heat a bit of olive oil in a large skillet over medium heat.
6. Cook the patties for 3-4 minutes on each side, until golden and crispy.
7. Transfer to a plate lined with paper towels to absorb any excess oil.

These vegan carrot and chickpea patties are a perfect Easter dish for anyone looking for a hearty and satisfying plant-based option. They’re full of flavor and texture, with the sweetness of carrots balancing the earthiness of chickpeas and the warm spices. Whether served with a side salad, in a pita, or on their own, these patties are sure to be a hit at any springtime gathering. They’re versatile, easy to make, and guaranteed to please even the pickiest eaters.

Vegan Carrot Soup

This creamy vegan carrot soup is smooth, comforting, and full of flavor. Perfect for a light starter or a main dish for your Easter meal, it combines the sweetness of carrots with savory ingredients like ginger and garlic, making it a delightful and healthy option.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• 1/2 cup coconut milk (or any plant-based milk)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
3. Stir in the chopped carrots, vegetable broth, cumin, turmeric, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender.
5. Stir in the coconut milk for added creaminess, and adjust seasoning if needed.
6. Serve hot, garnished with fresh cilantro if desired.

This vegan carrot soup is a rich and velvety dish that’s perfect for warming up on a cool Easter day. The natural sweetness of the carrots, combined with the subtle spice from ginger and cumin, creates a harmonious and flavorful soup. The coconut milk adds a creamy texture without the need for dairy, making this soup a comforting yet healthy option for your Easter spread. It’s easy to make and can be enjoyed by all guests, whether they follow a plant-based diet or not.

Vegan Carrot and Apple Salad

A refreshing, light, and colorful salad, this vegan carrot and apple salad combines the sweetness of carrots and apples with a tangy lemon dressing. It’s a perfect side dish to complement heavier Easter entrees and offers a fresh, crisp contrast.

Ingredients:

• 3 large carrots, peeled and julienned
• 2 medium apples, cored and julienned
• 1/4 cup raisins or dried cranberries
• 1/4 cup chopped fresh mint
• 1/4 cup sunflower seeds or chopped nuts (optional)

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp maple syrup or agave
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the julienned carrots, apples, raisins, and fresh mint.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, salt, and pepper to make the dressing.
3. Pour the dressing over the carrot and apple mixture and toss to coat evenly.
4. Garnish with sunflower seeds or nuts, if using, and serve immediately.

This vegan carrot and apple salad is a light, flavorful dish that’s full of vibrant colors and textures. The combination of sweet apples and earthy carrots, paired with the bright tang of lemon, creates a refreshing contrast to richer Easter dishes. It’s quick to prepare and can be made ahead of time for convenience. Whether served as a side or a starter, this salad is sure to brighten up your Easter table with its fresh flavors.

Vegan Carrot Cake Energy Balls

These vegan carrot cake energy balls are a no-bake, healthy treat that’s perfect for snacking during the Easter festivities. They combine the flavors of carrot cake with the benefits of whole ingredients like oats, almonds, and dates. These bite-sized snacks are full of fiber and healthy fats, making them both nutritious and satisfying.

Ingredients:

• 1 cup rolled oats
• 1/2 cup raw almonds
• 1/2 cup pitted dates
• 1/2 cup grated carrots (about 1 medium carrot)
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 tbsp maple syrup
• 2 tbsp coconut oil (melted)
• 1/4 cup shredded coconut (for rolling)

Instructions:

1. In a food processor, combine the oats, almonds, dates, grated carrots, cinnamon, ginger, nutmeg, and salt. Pulse until the mixture starts to come together.
2. Add the maple syrup and melted coconut oil, and pulse again until everything is fully combined and sticky.
3. Roll the mixture into small balls, about 1 inch in diameter.
4. Roll each ball in shredded coconut for a light coating.
5. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

These vegan carrot cake energy balls are the perfect Easter treat for those who want something sweet and healthy. With the flavors of carrot cake packed into a bite-sized ball, they make for a great snack or dessert after a big meal. They are full of wholesome ingredients like oats, nuts, and carrots, offering a boost of energy without the refined sugars found in traditional sweets. Whether you’re hosting a brunch or need a post-Easter snack, these energy balls are sure to satisfy both your sweet cravings and nutritional needs.

Vegan Carrot and Sweet Potato Stew

This hearty vegan carrot and sweet potato stew is a rich, comforting dish that’s perfect for Easter. Packed with vegetables, beans, and aromatic spices, it’s both nutritious and filling. It’s a great option for a light yet satisfying main course that can be enjoyed by all.

Ingredients:

• 2 medium carrots, peeled and chopped
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 can (15 oz) of diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the carrots, sweet potato, cumin, paprika, turmeric, salt, and pepper. Cook for another 3 minutes to allow the spices to bloom.
4. Add the vegetable broth, diced tomatoes, and chickpeas. Bring the stew to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender.
5. Adjust the seasoning if necessary and serve hot, garnished with fresh cilantro.

This vegan carrot and sweet potato stew is a hearty and flavorful dish that’s perfect for Easter or any springtime gathering. The sweet potatoes and carrots add natural sweetness, while the chickpeas provide protein and heartiness. The blend of spices adds depth and warmth to the stew, making it comforting and satisfying. It’s a simple yet delicious dish that’s easy to prepare and can be served on its own or with a side of crusty bread for a complete meal.

Vegan Carrot Ginger Smoothie

This refreshing vegan carrot ginger smoothie is a vibrant and nutritious way to start your Easter day. The sweetness of carrots is perfectly complemented by the zing of fresh ginger, making it a flavorful and energizing beverage to enjoy as a breakfast or snack.

Ingredients:

• 1 large carrot, peeled and chopped
• 1 banana, peeled
• 1/2 cup coconut milk (or any plant-based milk)
• 1/2 cup orange juice
• 1/2 inch piece of fresh ginger, peeled
• 1 tbsp maple syrup (optional, for added sweetness)
• Ice cubes (optional)

Instructions:

1. Add the carrot, banana, coconut milk, orange juice, and fresh ginger to a blender.
2. Blend until smooth and creamy. Add ice cubes for a colder, thicker smoothie, if desired.
3. Taste and adjust the sweetness with maple syrup if needed.
4. Pour into a glass and serve immediately.

This vegan carrot ginger smoothie is a refreshing and healthy drink that combines the natural sweetness of carrots and bananas with the invigorating spice of fresh ginger. It’s the perfect drink to kickstart your Easter morning or as a mid-day pick-me-up. The combination of orange juice and coconut milk adds a tropical twist while providing a creamy texture. This smoothie is not only delicious but also packed with vitamins, making it a great addition to any plant-based diet.

Vegan Carrot and Hummus Wraps

These vegan carrot and hummus wraps are light, colorful, and packed with flavor. Perfect for a quick and healthy Easter lunch or snack, they combine fresh veggies with creamy hummus in a simple, easy-to-make wrap that’s full of nutrients.

Ingredients:

• 2 large whole wheat tortillas
• 1 cup grated carrots (about 2 medium carrots)
• 1 cup mixed greens (such as spinach or arugula)
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 cup hummus (store-bought or homemade)
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Lay the whole wheat tortillas flat on a clean surface.
2. Spread a generous layer of hummus on each tortilla, leaving a small border around the edges.
3. Layer the grated carrots, mixed greens, cucumber slices, and red onion on top of the hummus.
4. Drizzle lemon juice over the vegetables and season with salt and pepper to taste.
5. Carefully roll up the tortillas, folding in the sides as you go to secure the filling.
6. Slice the wraps in half and serve immediately.

These vegan carrot and hummus wraps are a quick, nutritious, and satisfying option for Easter or any springtime meal. The fresh vegetables provide a crunchy texture, while the creamy hummus adds richness and flavor. The lemon juice adds a zesty brightness, perfectly complementing the sweet carrots. These wraps are light yet filling, and their simplicity makes them a great choice for a healthy lunch or snack. Plus, they’re easy to prepare, making them ideal for busy days when you need something quick and wholesome.

Vegan Carrot and Cauliflower Tacos

These vegan carrot and cauliflower tacos are a fun and flavorful option for your Easter meal. The roasted carrots and cauliflower blend perfectly with a zesty lime dressing and fresh toppings, creating a vibrant, plant-based twist on traditional tacos.

Ingredients:

• 2 medium carrots, peeled and cut into thin strips
• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• Lime wedges for serving

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the carrot strips and cauliflower florets with olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them in an even layer on the prepared baking sheet.
3. Roast for 20-25 minutes, or until the vegetables are tender and slightly crispy around the edges.
4. While the veggies roast, prepare the dressing by whisking together olive oil, lime juice, maple syrup, salt, and pepper in a small bowl.
5. Once the vegetables are done, warm the tortillas in a dry skillet for 1-2 minutes on each side.
6. Assemble the tacos by placing the roasted carrots and cauliflower on each tortilla. Drizzle with the lime dressing and top with cilantro, red onion, avocado slices, and a squeeze of lime.
7. Serve immediately and enjoy!

These vegan carrot and cauliflower tacos are an exciting and delicious way to celebrate Easter with vibrant flavors. The roasted carrots and cauliflower offer a satisfying texture, while the lime dressing adds a refreshing tang. The toppings of fresh cilantro, red onion, and avocado provide additional layers of flavor, making these tacos a perfect balance of savory, tangy, and creamy. They’re simple to prepare and versatile enough to be enjoyed as a main dish or a side at your Easter feast.

Vegan Carrot and Lentil Curry

This vegan carrot and lentil curry is a comforting and hearty dish that’s perfect for Easter. The carrots provide natural sweetness, while the lentils offer protein and fiber, making this curry both filling and nutritious. The blend of spices adds depth, making it a flavorful and satisfying meal.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 4 large carrots, peeled and sliced
• 1 cup red lentils, rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the carrots, red lentils, cumin, coriander, turmeric, chili powder, salt, and pepper. Cook for 2-3 minutes to let the spices bloom.
4. Add the diced tomatoes, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25-30 minutes, or until the lentils are tender and the carrots are cooked through.
5. Adjust the seasoning if necessary, and serve the curry hot, garnished with fresh cilantro.

This vegan carrot and lentil curry is a hearty, comforting dish that’s perfect for Easter, especially if you’re looking for a warm, flavorful, and filling meal. The natural sweetness of the carrots balances the earthy lentils, while the coconut milk adds a creamy richness to the curry. The spices create a warming depth of flavor, making this dish both satisfying and comforting. It’s an easy-to-make, one-pot meal that can be enjoyed on its own or with a side of rice or naan bread.

Vegan Carrot and Zucchini Fritters

These crispy vegan carrot and zucchini fritters are a light and tasty appetizer or snack for Easter. The vegetables are grated and combined with chickpea flour, making them gluten-free and packed with nutrients. Serve them with a tangy dipping sauce for an added kick!

Ingredients:

• 2 medium carrots, grated
• 2 medium zucchinis, grated
• 1/2 small onion, finely chopped
• 1/4 cup chickpea flour (or all-purpose flour)
• 2 tbsp nutritional yeast (optional)
• 1 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper, to taste
• Olive oil for frying

For the dipping sauce:

• 1/4 cup vegan yogurt
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 1/2 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Grate the carrots and zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much excess moisture as possible.
2. In a large bowl, combine the grated vegetables, chopped onion, chickpea flour, nutritional yeast, garlic powder, cumin, salt, and pepper. Mix well until everything is fully combined.
3. Heat olive oil in a large skillet over medium heat. Once hot, form small fritters from the vegetable mixture and place them in the skillet. Flatten them slightly with a spatula.
4. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
5. While the fritters are cooking, whisk together the ingredients for the dipping sauce in a small bowl.
6. Serve the fritters hot with the dipping sauce on the side.

These vegan carrot and zucchini fritters are a crispy, savory treat that’s perfect for Easter appetizers or a light snack. The combination of carrots and zucchini creates a deliciously fresh and vibrant flavor, while the chickpea flour gives the fritters a satisfying texture. Paired with a tangy dipping sauce, these fritters offer a delightful contrast of flavors that everyone will enjoy. They’re easy to make, full of nutrients, and sure to be a hit at your Easter gathering!

Vegan Carrot and Chickpea Salad

This vibrant vegan carrot and chickpea salad is a fresh and satisfying option for your Easter table. The earthy flavor of chickpeas pairs wonderfully with the sweetness of grated carrots, and the zesty lemon dressing adds the perfect finishing touch. This salad is light yet filling, making it a great side dish or light lunch.

Ingredients:

• 2 large carrots, peeled and grated
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup pumpkin seeds (optional)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp tahini
• 1 tsp ground cumin
• Salt and pepper, to taste

Instructions:

1. In a large mixing bowl, combine the grated carrots, chickpeas, red onion, and chopped parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, tahini, cumin, salt, and pepper until smooth and well-combined.
3. Pour the dressing over the salad and toss everything together until evenly coated.
4. Sprinkle pumpkin seeds over the top for added crunch (optional).
5. Serve immediately or refrigerate for 30 minutes to let the flavors meld.

This vegan carrot and chickpea salad is a refreshing and wholesome dish that’s perfect for Easter. The combination of tender chickpeas and crunchy carrots creates a satisfying texture, while the tahini-lemon dressing brings a creamy tang to the salad. It’s a quick and easy dish to prepare, yet full of flavor and nutrients, making it an excellent choice for anyone following a plant-based diet. The added crunch from the pumpkin seeds and the freshness of parsley elevate the salad, making it a delightful addition to any meal.

Vegan Carrot and Quinoa Stuffed Peppers

These vegan carrot and quinoa stuffed peppers are a colorful and nutritious main dish that will steal the show at your Easter celebration. The filling is made with a combination of quinoa, carrots, and black beans, all flavored with spices and topped with fresh herbs. This dish is hearty, satisfying, and packed with protein and fiber.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 large carrots, grated
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chili powder
• Salt and pepper, to taste
• 1 tbsp olive oil
• Fresh cilantro for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, grated carrots, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, packing it in tightly.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Cover the dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and slightly charred on top.
6. Garnish with fresh cilantro before serving.

These vegan carrot and quinoa stuffed peppers are a hearty and colorful dish that’s perfect for Easter. The combination of quinoa, carrots, and black beans provides a protein-packed, flavorful filling, while the bell peppers add a subtle sweetness and tenderness when baked. The spices give the dish a warm, comforting flavor, and the fresh cilantro adds a burst of freshness. This dish is not only delicious but also highly nutritious, making it an excellent option for a plant-based main course at your Easter gathering.

Vegan Carrot and Banana Muffins

These vegan carrot and banana muffins are the perfect treat for an Easter breakfast or afternoon snack. The combination of ripe bananas and sweet carrots creates a moist, flavorful muffin that is both satisfying and wholesome. Sweetened with natural sugars and spiced with cinnamon, these muffins are sure to be a crowd-pleaser.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 ripe bananas, mashed
• 1/2 cup grated carrots (about 1 medium carrot)
• 1/4 cup maple syrup or agave
• 1/4 cup unsweetened applesauce
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts or raisins (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the mashed bananas, grated carrots, maple syrup, applesauce, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in the chopped walnuts or raisins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before serving.

These vegan carrot and banana muffins are a delightful treat that’s perfect for Easter. The combination of ripe bananas and carrots makes for a moist and naturally sweet muffin, while the cinnamon adds a cozy, comforting flavor. These muffins are made with whole wheat flour and oats, making them a nutritious option for breakfast or a snack. Whether served at your Easter brunch or enjoyed as a light dessert, these muffins will be a hit with anyone who enjoys healthy, plant-based treats.

Note: More recipes​ are coming soon!