50+ Flavorful Easter Vegan Entree Recipes Everyone Will Love

Easter is a time for family gatherings, delicious meals, and creating lasting memories around the table.

For those who are following a plant-based lifestyle or simply want to incorporate more vegetables and wholesome ingredients into their holiday feast, finding the perfect vegan entrée can be a challenge.

But fear not—this blog article has you covered! We’ve curated a collection of over 50 Easter vegan entrée recipes that are not only easy to prepare but also packed with flavor and fresh, seasonal ingredients.

Whether you’re hosting a dinner or bringing a dish to share, these plant-based options will delight your guests and add a vibrant, wholesome touch to your Easter celebration.

From savory stuffed vegetables to creamy risottos, hearty grain bowls, and light salads, these recipes will cater to every taste and dietary need.

These vegan entrees are sure to impress even the most skeptical of non-vegans, making them perfect for anyone looking to enjoy a delicious, cruelty-free Easter meal.

So, let’s dive into these 50+ Easter vegan entrée recipes and discover the perfect dishes for your holiday spread!

50+ Flavorful Easter Vegan Entree Recipes Everyone Will Love

Easter doesn’t have to be about meat-heavy dishes—there are so many delicious, plant-based options that not only taste incredible but also nourish your body and soul.

With these 50+ vegan entrée recipes, you’ll have everything you need to create a memorable Easter feast, whether you’re hosting a big celebration or enjoying a quiet dinner with loved ones.

These recipes are a testament to the diversity and richness of vegan cuisine, proving that you don’t need animal products to make a meal that’s satisfying, flavorful, and full of love.

So this Easter, step outside the traditional and embrace these vibrant, healthy, and delicious vegan dishes.

From indulgent casseroles to light salads, there’s something for everyone in this collection.

Let your Easter meal reflect the season’s abundance and bring joy to your table with these 50+ amazing vegan entrée ideas.

Vegan Lentil and Spinach Wellington

This Vegan Lentil and Spinach Wellington is a perfect centerpiece for your Easter table. It’s filled with a rich mixture of lentils, spinach, and aromatic spices, all wrapped in flaky puff pastry. This dish is a showstopper that satisfies both taste and aesthetics, making it a delightful treat for vegans and non-vegans alike.

Ingredients

• 1 sheet vegan puff pastry, thawed
• 1 cup cooked green or brown lentils
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons breadcrumbs
• 1 tablespoon non-dairy milk (for brushing)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a pan, heat olive oil and sauté onions and garlic until softened.
3. Add the cooked lentils, smoked paprika, thyme, cumin, salt, and pepper. Cook for 5 minutes until flavors combine.
4. Stir in the chopped spinach and breadcrumbs. Cook until spinach wilts and mixture is thick. Let cool.
5. Roll out the puff pastry and place the lentil-spinach mixture in the center. Fold the edges over to seal.
6. Transfer the pastry seam-side down to the baking sheet. Brush with non-dairy milk for a golden finish.
7. Bake for 25-30 minutes until golden brown. Let cool slightly before slicing.

This Vegan Lentil and Spinach Wellington is not just visually stunning but also deeply satisfying with its hearty flavors. The crispy pastry contrasts beautifully with the savory lentil filling, making it a delightful choice for your Easter feast.

Herbed Mushroom and Cauliflower Roast

Packed with earthy flavors, this Herbed Mushroom and Cauliflower Roast is an elegant and wholesome vegan entrée. The roasted cauliflower pairs perfectly with sautéed mushrooms, garlic, and fresh herbs, offering a balance of textures and tastes that will impress your guests.

Ingredients

• 1 medium head of cauliflower
• 2 cups cremini mushrooms, sliced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon smoked paprika
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
2. Trim the cauliflower to remove leaves and tough stem, keeping the head intact.
3. In a bowl, mix 2 tablespoons olive oil, smoked paprika, salt, and pepper. Rub this mixture over the cauliflower.
4. Place the cauliflower on the tray and roast for 25-30 minutes until tender and golden.
5. Meanwhile, heat the remaining olive oil in a pan. Sauté garlic and mushrooms until softened.
6. Add rosemary, thyme, balsamic vinegar, salt, and pepper. Cook for 5 more minutes until flavors meld.
7. Arrange the roasted cauliflower on a platter and spoon the mushroom mixture over the top.

This entrée combines the caramelized richness of roasted cauliflower with the aromatic intensity of herb-infused mushrooms, making it a perfect highlight for any Easter meal.

Stuffed Bell Peppers with Quinoa and Chickpeas

Bright and vibrant, these Stuffed Bell Peppers with Quinoa and Chickpeas are not only visually appealing but also bursting with flavor. The filling is packed with protein, fresh vegetables, and Mediterranean-inspired spices, making it a nutritious and festive dish.

Ingredients

• 4 large bell peppers (any color), tops removed and seeds removed
• 1 cup cooked quinoa
• 1 cup cooked chickpeas
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, diced
• 2 tablespoons tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking dish with parchment paper.
2. In a bowl, combine quinoa, chickpeas, zucchini, tomatoes, tomato paste, smoked paprika, oregano, garlic powder, salt, and pepper. Mix well.
3. Stuff the bell peppers with the quinoa mixture and place them upright in the baking dish.
4. Drizzle olive oil over the peppers. Cover with foil and bake for 25 minutes.
5. Remove the foil and bake for an additional 10 minutes to slightly brown the tops.
6. Garnish with fresh parsley before serving.

These stuffed peppers are a celebration of flavors and textures. The tender bell peppers provide the perfect vessel for the hearty and zesty filling, making them a satisfying main course that your guests will adore.

Vegan Carrot and Chickpea Loaf

This Vegan Carrot and Chickpea Loaf is a hearty and flavorful entrée that’s perfect for Easter. Packed with wholesome ingredients like carrots, chickpeas, and oats, it’s seasoned with a blend of spices to create a comforting dish that’s both nutritious and satisfying.

Ingredients

• 1 1/2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 medium carrots, grated
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/2 cup rolled oats
• 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons tomato paste

Instructions

1. Preheat the oven to 375°F (190°C) and line a loaf pan with parchment paper.
2. In a food processor, pulse the chickpeas until coarsely mashed.
3. In a bowl, combine mashed chickpeas, grated carrots, onion, garlic, oats, flax egg, smoked paprika, thyme, cumin, salt, and pepper. Mix well.
4. Press the mixture firmly into the prepared loaf pan.
5. Spread tomato paste on top of the loaf. Drizzle with olive oil for added richness.
6. Bake for 30-35 minutes or until the loaf is firm and slightly golden. Let cool before slicing.

This loaf is a comforting, protein-rich addition to your Easter spread. The combination of carrots, chickpeas, and savory spices creates a flavor-packed centerpiece that pairs beautifully with roasted vegetables or a fresh salad.

Stuffed Portobello Mushrooms with Spinach and Walnut Filling

These Stuffed Portobello Mushrooms are a decadent Easter entrée. Filled with a creamy mixture of spinach, walnuts, and nutritional yeast, they’re both elegant and nutrient-dense, offering a gourmet touch to your holiday table.

Ingredients

• 4 large Portobello mushrooms, stems removed and cleaned
• 1 cup fresh spinach, chopped
• 1/4 cup walnuts, finely chopped
• 2 tablespoons nutritional yeast
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper.
2. Brush the mushrooms with olive oil and season with salt and pepper. Place them gill-side up on the tray.
3. In a pan, sauté garlic in 1 tablespoon olive oil. Add spinach and cook until wilted.
4. Mix the spinach with walnuts, nutritional yeast, lemon juice, salt, and pepper to form the filling.
5. Spoon the filling into the mushrooms.
6. Bake for 20 minutes until the mushrooms are tender and the filling is slightly golden.
7. Garnish with fresh parsley before serving.

These stuffed mushrooms are rich in flavor and texture, with the meaty Portobello base complementing the creamy, nutty filling. They’re a sophisticated and delicious choice for your Easter meal.

Vegan Sweet Potato and Lentil Shepherd’s Pie

This Vegan Sweet Potato and Lentil Shepherd’s Pie is a comforting, crowd-pleasing Easter dish. The hearty lentil filling is topped with a creamy sweet potato mash, offering a perfect balance of savory and sweet flavors.

Ingredients
For the Filling:

• 1 cup cooked lentils
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 medium carrot, diced
• 1/2 cup peas (fresh or frozen)
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Sweet Potato Topping:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons non-dairy milk
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Boil sweet potatoes until soft. Drain, then mash with non-dairy milk, olive oil, and salt. Set aside.
3. In a pan, heat olive oil and sauté onion, garlic, and carrot until softened.
4. Add lentils, tomato paste, smoked paprika, rosemary, thyme, salt, and pepper. Cook for 5 minutes. Stir in peas and cook for another 2 minutes.
5. Transfer the lentil mixture to a baking dish. Spread the sweet potato mash on top.
6. Bake for 20 minutes until the topping is slightly golden.

This dish is the ultimate comfort food, with a creamy, buttery sweet potato topping that perfectly complements the hearty, herbaceous lentil filling. It’s a delightful way to bring warmth and flavor to your Easter celebration.

Spring Vegetable and Tofu Tart

This Spring Vegetable and Tofu Tart is a vibrant and savory entrée that captures the essence of the season. With a crispy pastry base and a creamy tofu filling, it’s topped with an array of fresh spring vegetables for a dish as beautiful as it is delicious.

Ingredients
For the Crust:

• 1 sheet vegan puff pastry, thawed

For the Filling:

• 1 block (14 oz) firm tofu, drained
• 1/4 cup non-dairy milk
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon turmeric (optional, for color)
• Salt and pepper to taste

For the Topping:

• 1/2 cup asparagus, trimmed and cut into pieces
• 1/2 cup cherry tomatoes, halved
• 1/4 cup green peas (fresh or frozen)
• 1 tablespoon olive oil
• 1 teaspoon lemon zest

Instructions

1. Preheat the oven to 375°F (190°C). Line a tart pan with parchment paper.
2. Lay the puff pastry on the tart pan, pressing it into the edges. Trim any excess. Prick the base with a fork and bake for 10 minutes.
3. In a blender, combine tofu, non-dairy milk, nutritional yeast, garlic powder, onion powder, turmeric, salt, and pepper. Blend until smooth.
4. Pour the tofu mixture into the partially baked crust. Arrange asparagus, cherry tomatoes, and peas on top.
5. Drizzle with olive oil and sprinkle with lemon zest.
6. Bake for 25-30 minutes until the filling sets and the vegetables are tender. Let cool slightly before slicing.

This tart is a light yet satisfying dish, with the creamy tofu filling providing a savory base for the crisp and colorful spring vegetables. It’s a wonderful addition to your Easter table.

Roasted Eggplant and Chickpea Bake

Rich and flavorful, this Roasted Eggplant and Chickpea Bake is a hearty vegan entrée perfect for Easter. Layers of tender roasted eggplant, spiced chickpeas, and tomato sauce come together in this Mediterranean-inspired dish that’s sure to impress.

Ingredients

• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup crushed tomatoes
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush eggplant slices with olive oil and season with salt and pepper. Arrange on the baking sheet and roast for 20 minutes, flipping halfway through.
3. In a pan, heat olive oil and sauté onion and garlic until fragrant. Add chickpeas, crushed tomatoes, smoked paprika, oregano, cumin, salt, and pepper. Simmer for 10 minutes.
4. In a baking dish, layer roasted eggplant slices and the chickpea-tomato mixture. Repeat layers, finishing with a layer of chickpeas.
5. Bake for 20 minutes. Garnish with fresh parsley before serving.

This dish is bursting with Mediterranean flavors. The tender eggplant and hearty chickpeas meld beautifully with the spiced tomato sauce, making it a comforting yet elegant choice for your Easter feast.

Zucchini Noodles with Creamy Cashew Pesto

Light, fresh, and flavorful, this Zucchini Noodles with Creamy Cashew Pesto dish is an Easter entrée that’s perfect for those seeking a healthier option. The creamy cashew pesto coats the tender zucchini noodles, creating a dish that’s both indulgent and refreshing.

Ingredients
For the Noodles:

• 4 medium zucchinis, spiralized
• 1 tablespoon olive oil

For the Pesto:

• 1/2 cup raw cashews (soaked in water for 2 hours, then drained)
• 1 cup fresh basil leaves
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 2 garlic cloves
• 1/4 cup water (adjust for desired consistency)
• Salt and pepper to taste

Instructions

1. In a blender, combine soaked cashews, basil, nutritional yeast, lemon juice, garlic, water, salt, and pepper. Blend until smooth. Adjust water for a creamier consistency.
2. Heat olive oil in a large pan over medium heat. Add zucchini noodles and sauté for 2-3 minutes until just tender.
3. Toss the noodles with the cashew pesto until evenly coated. Warm gently, but do not overcook.
4. Serve immediately, garnished with extra basil leaves if desired.

This dish is light yet flavorful, making it an excellent addition to an Easter spread. The creamy pesto provides a luscious contrast to the delicate zucchini noodles, creating a satisfying entrée that highlights fresh spring ingredients.

Vegan Mushroom and Spinach Risotto

This Vegan Mushroom and Spinach Risotto is a rich and creamy dish that brings out the earthy flavors of mushrooms and the freshness of spinach. It’s the perfect centerpiece for your Easter table, providing both comfort and elegance with its velvety texture and deep flavors.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 cups cremini mushrooms, sliced
• 4 cups vegetable broth (keep warm)
• 1/2 cup dry white wine
• 1 cup fresh spinach, chopped
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat olive oil over medium heat. Add onion and garlic, and sauté until softened.
2. Add mushrooms and cook until tender, about 5 minutes.
3. Stir in the Arborio rice and cook for 2-3 minutes until lightly toasted.
4. Pour in the white wine, stirring constantly until absorbed.
5. Gradually add the warm vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more.
6. Once the rice is tender and creamy (about 20 minutes), stir in the spinach and nutritional yeast. Season with salt and pepper.
7. Garnish with fresh parsley and serve immediately.

This risotto is creamy and comforting, with the earthy mushrooms and fresh spinach adding depth to the dish. The nutritional yeast provides a savory umami flavor, making it a perfect vegan choice for Easter.

Vegan Avocado and Tomato Tart

This Vegan Avocado and Tomato Tart is a light, fresh, and beautiful entrée that’s perfect for Easter. With a flaky pastry crust and a creamy avocado filling, it’s topped with juicy tomatoes and fresh herbs for a vibrant and delicious dish.

Ingredients
For the Crust:

• 1 sheet vegan puff pastry, thawed

For the Filling:

• 2 ripe avocados, mashed
• 2 tablespoons lemon juice
• 1/4 cup fresh basil, chopped
• 1 tablespoon nutritional yeast
• Salt and pepper to taste

For the Topping:

• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• Fresh basil leaves (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C). Line a tart pan with the puff pastry, pressing it into the edges. Trim any excess and prick the base with a fork. Bake for 10 minutes or until lightly golden.
2. In a bowl, mash the avocados and mix in the lemon juice, chopped basil, nutritional yeast, salt, and pepper.
3. Spread the avocado mixture over the baked tart shell.
4. Top with halved cherry tomatoes and drizzle with olive oil.
5. Return the tart to the oven and bake for 10-12 minutes until the tomatoes are slightly roasted.
6. Garnish with fresh basil leaves before serving.

This tart is a delightful balance of creamy and fresh flavors. The avocado filling is rich and smooth, while the tomatoes add a burst of juiciness and brightness, making this dish a great vegan option for your Easter gathering.

Vegan Cauliflower Steak with Lemon-Tahini Sauce

This Vegan Cauliflower Steak with Lemon-Tahini Sauce is a beautifully charred and flavorful entrée that’s perfect for Easter. The crispy, tender cauliflower is paired with a tangy tahini sauce, creating a dish that’s both satisfying and healthy.

Ingredients

• 1 large cauliflower, trimmed and sliced into 1-inch steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

For the Lemon-Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water (adjust for consistency)
• 1 garlic clove, minced
• 1 teaspoon maple syrup
• Salt to taste

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Brush the cauliflower steaks with olive oil, smoked paprika, salt, and pepper. Place them on the baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and tender.
3. Meanwhile, prepare the tahini sauce by whisking together tahini, lemon juice, water, garlic, maple syrup, and salt until smooth. Adjust the water for your desired consistency.
4. Once the cauliflower steaks are roasted, drizzle them with the lemon-tahini sauce.
5. Serve immediately, garnished with fresh parsley or a sprinkle of sesame seeds if desired.

These cauliflower steaks are smoky, savory, and satisfying, while the lemon-tahini sauce adds a creamy, tangy finish. It’s a light yet flavorful dish that’s ideal for a springtime Easter meal.

Vegan Stuffed Bell Peppers with Quinoa and Black Beans

These Vegan Stuffed Bell Peppers are a colorful and nutrient-packed dish, perfect for an Easter entrée. Filled with a hearty mixture of quinoa, black beans, and spices, they offer a satisfying and wholesome option that is both flavorful and filling.

Ingredients

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

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well.
3. Stuff each bell pepper with the quinoa mixture, pressing down to pack the filling tightly.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil.
5. Cover with foil and bake for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh cilantro before serving.

These stuffed bell peppers are a delicious, colorful addition to your Easter meal. The quinoa and black bean filling is hearty and satisfying, with the smoky and spicy seasoning providing layers of flavor. They are a perfect combination of health and taste.

Vegan Lemon Herb Risotto with Peas

This Vegan Lemon Herb Risotto with Peas is a light yet creamy dish that’s perfect for Easter. The combination of fresh lemon, fragrant herbs, and sweet peas creates a delightful balance of flavors in this classic Italian dish.

Ingredients

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 cup frozen peas
• Zest of 1 lemon
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional, for extra creaminess)

Instructions

1. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add the Arborio rice and cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
3. Pour in the white wine and stir until absorbed.
4. Gradually add the vegetable broth, 1/2 cup at a time, stirring frequently and allowing the liquid to absorb before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
5. Stir in the peas, lemon zest, parsley, and nutritional yeast (if using). Season with salt and pepper.
6. Serve hot, garnished with extra parsley or lemon slices if desired.

This risotto is creamy and comforting with a bright, fresh lemon flavor and a pop of sweetness from the peas. It’s an elegant, vegan-friendly choice for your Easter meal, full of springtime flavors and rich texture.

Vegan Sweet Potato and Black Bean Tacos

These Vegan Sweet Potato and Black Bean Tacos are a flavorful, easy-to-make option for Easter. The roasted sweet potatoes provide a sweet and smoky flavor, paired with black beans and a tangy lime slaw for a fresh and satisfying dish.

Ingredients
For the Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Black Beans:

• 1 can (15 oz) black beans, drained and rinsed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

For the Lime Slaw:

• 2 cups shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Tacos:

• 8 small corn tortillas

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, smoked paprika, cumin, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy.
3. While the sweet potatoes roast, heat the black beans in a pan with garlic powder, cumin, salt, and pepper, and cook for 5-7 minutes, stirring occasionally.
4. For the slaw, combine the shredded cabbage, cilantro, lime juice, olive oil, salt, and pepper in a bowl. Toss to combine.
5. Warm the tortillas in a dry pan for 1-2 minutes on each side.
6. To assemble, layer the roasted sweet potatoes, black beans, and lime slaw onto each tortilla.
7. Serve with extra lime wedges for squeezing.

These tacos are packed with flavor, with the roasted sweet potatoes offering a natural sweetness that balances perfectly with the savory black beans and tangy lime slaw. They’re a great way to add a fresh, plant-based option to your Easter celebration.

Note: More recipes​ are coming soon!