50+ Delicious Easter Vegan Main Dish Recipes to Serve Your Family

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

Whether you’re celebrating a traditional Easter gathering or looking to add some plant-based flair to your menu, vegan main dishes can be just as hearty, flavorful, and festive as any classic meat dish.

With the rise of plant-based diets, many people are looking for fresh and innovative ideas for their Easter celebrations.

If you’re seeking recipes that are not only delicious but also align with vegan principles, you’re in the right place.

This collection of over 50 vegan main dishes will give you everything you need to create a memorable Easter feast.

From savory roasts to fresh salads, rich casseroles, and hearty grain bowls, these recipes showcase the abundance of plant-based ingredients that can take center stage on your table.

Whether you’re cooking for yourself, a large family, or a group of friends, you’ll find a dish that suits every palate.

Get ready to enjoy a flavorful, compassionate, and satisfying Easter meal with these crowd-pleasing vegan recipes!

50+ Delicious Easter Vegan Main Dish Recipes to Serve Your Family

Hosting a vegan Easter feast is a wonderful way to celebrate the holiday while staying true to a compassionate lifestyle.

With these 50+ vegan main dish recipes, you’re equipped with a wide variety of options to serve guests of all dietary preferences.

Each dish is designed to highlight the vibrant flavors and nourishing qualities of plant-based ingredients, ensuring that your Easter celebration is both delicious and memorable.

Whether you’re looking for a showstopping centerpiece like a vegan Wellington or a simple yet flavorful casserole, these recipes prove that vegan cooking is anything but boring.

This Easter, enjoy a meal that not only nourishes your body but also honors the planet and its creatures.

With these 50+ recipes in your arsenal, you’re sure to create an unforgettable Easter meal that everyone will love.

Roasted Vegetable and Chickpea Wellington

This hearty and elegant vegan Wellington is perfect for Easter celebrations. Encased in golden, flaky puff pastry, the filling features a blend of roasted vegetables, seasoned chickpeas, and herbs, creating a flavorful centerpiece that’s sure to impress.

Ingredients:

• For the Filling:
  • 1 cup cooked chickpeas
  • 1 medium sweet potato, diced
  • 1 zucchini, diced
  • 1 red bell pepper, diced
  • 1 small red onion, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
• For the Pastry:
  • 1 sheet vegan puff pastry, thawed
  • 1 tablespoon plant-based milk (for brushing)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potato, zucchini, bell pepper, onion, and garlic with olive oil, smoked paprika, thyme, cumin, salt, and pepper. Roast for 20–25 minutes or until tender.
3. Mash the chickpeas lightly with a fork, leaving some chunks. Combine the mashed chickpeas with the roasted vegetables.
4. Roll out the puff pastry on a floured surface. Spread the vegetable-chickpea mixture down the center, leaving a border. Fold the sides over the filling and seal tightly.
5. Place the Wellington seam-side down on the baking sheet. Brush with plant-based milk.
6. Bake for 25–30 minutes or until golden brown. Cool slightly before slicing.

This dish blends the earthiness of roasted vegetables with the creaminess of chickpeas, all wrapped in a flaky, golden crust. It’s an eye-catching and delicious addition to any Easter table.

Stuffed Bell Peppers with Lentil Pilaf

Vibrant bell peppers stuffed with a savory lentil pilaf make a wholesome and satisfying Easter main dish. The rich, spiced filling pairs beautifully with the sweetness of the roasted peppers.

Ingredients:

• 4 large bell peppers (any color), tops and seeds removed
• 1 cup cooked lentils
• 1/2 cup basmati rice
• 1 small carrot, diced
• 1 celery stalk, diced
• 1/2 small onion, diced
• 2 tablespoons tomato paste
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 1/2 cups vegetable broth

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Sauté onion, carrot, and celery until softened. Add tomato paste, coriander, turmeric, smoked paprika, salt, and pepper, and cook for another 2 minutes.
3. Stir in the rice and lentils. Add 1 cup of vegetable broth and simmer until the rice is tender and liquid is absorbed, about 15 minutes.
4. Stuff the bell peppers with the lentil pilaf and place them in a baking dish. Pour the remaining 1/2 cup of broth into the bottom of the dish to keep the peppers moist.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10–15 minutes until peppers are tender.

The softness of the roasted peppers complements the robustly seasoned lentil pilaf, creating a dish that’s as nutritious as it is delicious. It’s a colorful, flavor-packed option for your Easter spread.

Spinach and Mushroom Lasagna with Cashew Cream

This vegan lasagna is rich, creamy, and layered with tender spinach, earthy mushrooms, and a luscious cashew cream. It’s a decadent yet healthy option for Easter festivities.

Ingredients:

• For the Cashew Cream:
  • 1 1/2 cups raw cashews, soaked for 2–4 hours
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1 tablespoon lemon juice
  • 1 cup water
  • Salt to taste
• For the Lasagna:
  • 9–12 lasagna sheets (use gluten-free if desired)
  • 2 cups baby spinach
  • 2 cups mushrooms, sliced
  • 1 small onion, diced
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Blend the soaked cashews with nutritional yeast, garlic, lemon juice, water, and salt until smooth. Set aside.
3. Heat olive oil in a skillet and sauté onion and mushrooms until browned. Add spinach and cook until wilted. Season with salt and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer with lasagna sheets, cashew cream, mushroom-spinach mixture, and marinara. Repeat until all ingredients are used, ending with a layer of cashew cream.
5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let rest for 10 minutes before serving.

The creamy cashew sauce combined with hearty mushrooms and spinach provides a rich and satisfying experience. This lasagna is sure to be a crowd-pleaser at any Easter gathering.

Vegan Shepherd’s Pie with Lentil and Mushroom Filling

This hearty and comforting vegan shepherd’s pie is a showstopper for Easter. It features a savory lentil and mushroom filling, topped with creamy mashed potatoes that are baked to golden perfection.

Ingredients:

• For the Filling:
  • 2 cups cooked lentils
  • 2 cups mushrooms, diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 cup frozen peas
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 cup vegetable broth
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• For the Mashed Potatoes:
  • 4 large potatoes, peeled and diced
  • 2 tablespoons vegan butter
  • 1/4 cup plant-based milk
  • Salt to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Boil the potatoes until tender. Drain, mash, and mix with vegan butter, plant-based milk, and salt. Set aside.
3. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and mushrooms until softened. Stir in tomato paste, thyme, smoked paprika, salt, and pepper.
4. Add lentils, peas, and vegetable broth. Simmer for 10 minutes until the mixture thickens slightly.
5. Transfer the filling to a baking dish. Spread the mashed potatoes on top, smoothing the surface with a fork for texture.
6. Bake for 20–25 minutes or until the top is golden. Let rest before serving.

The combination of the rich, savory filling and fluffy mashed potato topping makes this shepherd’s pie a comforting and wholesome choice for Easter dinner.

Spring Vegetable Tarte Tatin

This colorful and elegant tarte tatin is a delightful vegan Easter dish. Featuring caramelized spring vegetables like asparagus, carrots, and cherry tomatoes, it’s topped with flaky puff pastry and baked to golden perfection.

Ingredients:

• 1 sheet vegan puff pastry, thawed
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 2 medium carrots, sliced into thin rounds
• 1 small red onion, sliced
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in an ovenproof skillet over medium heat. Add red onion, carrots, and asparagus, and sauté until slightly tender. Add balsamic vinegar, rosemary, salt, and pepper. Cook for 2–3 minutes.
3. Arrange the vegetables attractively in the skillet, adding cherry tomatoes.
4. Lay the puff pastry over the vegetables, tucking the edges into the skillet. Prick the pastry with a fork.
5. Bake for 25–30 minutes or until the pastry is golden and crisp. Let cool for 5 minutes before flipping onto a serving plate.

This tarte tatin is a feast for the eyes and palate, with caramelized spring vegetables offering a perfect balance of sweet and savory flavors.

Vegan Eggplant Rollatini with Ricotta-Style Filling

These tender eggplant rolls are stuffed with a creamy, herby tofu ricotta and baked in a flavorful marinara sauce. They make an elegant and satisfying vegan Easter main dish.

Ingredients:

• For the Eggplant:
  • 2 large eggplants, sliced lengthwise into thin strips
  • 2 tablespoons olive oil
  • Salt and pepper to taste
• For the Ricotta-Style Filling:
  • 1 block (14 oz) firm tofu, pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
• For Assembly:
  • 2 cups marinara sauce
  • 1/4 cup fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F (190°C). Brush eggplant slices with olive oil and sprinkle with salt and pepper. Roast on a baking sheet for 10–12 minutes until softened.
2. In a blender or food processor, blend tofu, nutritional yeast, lemon juice, garlic powder, parsley, salt, and pepper until smooth.
3. Spread a layer of marinara sauce in a baking dish. Spoon the tofu ricotta onto each eggplant slice, roll up, and place seam-side down in the dish.
4. Top the rolls with remaining marinara sauce. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Garnish with fresh basil before serving.

These eggplant rollatini are light yet packed with creamy, savory flavors, making them an irresistible vegan Easter entrée.

Vegan Mushroom and Spinach Risotto

This creamy vegan risotto, infused with the earthy flavors of mushrooms and the freshness of spinach, is a perfect dish for a springtime Easter feast. The rich, velvety texture combined with aromatic herbs creates a delightful main dish.

Ingredients:

• 1 1/2 cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 4 cups vegetable broth
• 1 cup dry white wine (optional, can be substituted with vegetable broth)
• 2 cups fresh spinach, chopped
• 1/4 cup nutritional yeast
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a saucepan, heat vegetable broth and keep it simmering over low heat.
2. In a large pan, heat olive oil over medium heat. Add onions and garlic, sautéing until soft and translucent.
3. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. Pour in the white wine (or extra broth), stirring continuously until absorbed.
6. Gradually add the warm vegetable broth, about 1/2 cup at a time, stirring often. Wait until the liquid is absorbed before adding more broth.
7. Continue this process until the rice is tender and creamy, about 20-25 minutes.
8. Stir in the spinach, nutritional yeast, and lemon juice. Season with salt and pepper.
9. Garnish with fresh parsley and serve warm.

This risotto combines the creaminess of rice with the earthiness of mushrooms and the freshness of spinach, creating a comforting and sophisticated dish that’s perfect for any Easter celebration.

Vegan Seitan “Ham” with Maple Glaze

This vegan “ham” is made from seitan, giving it a meaty texture that pairs wonderfully with a sweet and tangy maple glaze. It’s a hearty and flavorful main dish that will delight both vegans and non-vegans alike.

Ingredients:

• 2 cups vital wheat gluten
• 1/4 cup nutritional yeast
• 1 tablespoon ground mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon garlic powder
• 1/4 cup soy sauce
• 1/4 cup vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar
• 1/4 cup water
• For the Maple Glaze:
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon ground cloves
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking dish with parchment paper.
2. In a large bowl, combine vital wheat gluten, nutritional yeast, mustard, paprika, cinnamon, and garlic powder.
3. In a separate bowl, whisk together soy sauce, vegetable broth, olive oil, maple syrup, vinegar, and water.
4. Add the wet ingredients to the dry ingredients and stir to form a dough. Knead the dough for about 5-7 minutes, until it becomes elastic.
5. Shape the dough into a loaf and place it in the prepared baking dish.
6. In a small saucepan, combine the maple syrup, Dijon mustard, apple cider vinegar, ground cloves, salt, and pepper to make the glaze. Bring to a simmer, whisking until smooth.
7. Pour half of the glaze over the seitan loaf, reserving the other half for later.
8. Cover the baking dish with foil and bake for 45 minutes. After 45 minutes, remove the foil, baste the seitan with the remaining glaze, and bake for another 15-20 minutes until golden and caramelized.
9. Slice and serve with roasted vegetables.

The sweet maple glaze and savory seitan “ham” create a delicious balance of flavors, making this a memorable and indulgent Easter centerpiece.

Vegan Cauliflower Steak with Chimichurri Sauce

These cauliflower steaks, roasted to perfection and topped with a zesty chimichurri sauce, offer a light yet flavorful main dish for Easter. The smoky roasted cauliflower is beautifully complemented by the bright, herbaceous sauce.

Ingredients:

• 1 large cauliflower, trimmed and sliced into 1-inch thick steaks
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/2 teaspoon smoked paprika
• For the Chimichurri Sauce:
  • 1/2 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Brush both sides of the cauliflower steaks with olive oil and sprinkle with salt, pepper, and smoked paprika.
3. Place the steaks on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the cauliflower is tender and golden.
4. While the cauliflower is roasting, prepare the chimichurri sauce. In a small bowl, combine the parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper.
5. Once the cauliflower steaks are roasted, remove them from the oven and drizzle with the chimichurri sauce.
6. Serve warm, garnished with extra herbs if desired.

The roasted cauliflower steaks are a deliciously smoky and hearty option, while the vibrant chimichurri sauce adds a refreshing kick. This dish is perfect for a light yet satisfying Easter meal.

Vegan Mediterranean Stuffed Eggplant

This Mediterranean-inspired stuffed eggplant is a flavorful, hearty main dish that is perfect for an Easter feast. The eggplants are filled with a savory mixture of quinoa, tomatoes, olives, and herbs, making them an ideal vegan centerpiece.

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, chopped
• 2 tablespoons capers, rinsed
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C). Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25–30 minutes, until the flesh is tender.
2. While the eggplants are roasting, bring the vegetable broth to a boil in a small saucepan. Add the quinoa, reduce heat, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic for 5 minutes until softened. Add the tomatoes, olives, capers, oregano, cumin, salt, and pepper. Cook for another 5 minutes until the tomatoes begin to soften.
4. Stir in the cooked quinoa, fresh parsley, and lemon juice. Adjust seasoning as needed.
5. Once the eggplants are done, scoop out some of the flesh to create space for the filling. Spoon the quinoa mixture into the eggplant halves and return them to the oven for an additional 10 minutes.
6. Serve warm, garnished with extra parsley and a squeeze of lemon.

This Mediterranean stuffed eggplant offers a beautiful combination of savory quinoa, fresh vegetables, and aromatic herbs, making it a delicious and satisfying choice for Easter.

Vegan Butternut Squash and Black Bean Enchiladas

These vibrant, comforting vegan enchiladas are filled with roasted butternut squash and black beans, creating a hearty, flavorful combination. Topped with a zesty tomato sauce and baked to perfection, they are perfect for an Easter gathering.

Ingredients:

• 1 small butternut squash, peeled, diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup cooked black beans
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh cilantro
• 8 small corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1/4 cup sliced green onions (for garnish)
• Fresh cilantro (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced butternut squash on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 20-25 minutes, or until tender.
2. In a bowl, combine the roasted butternut squash with black beans, cumin, paprika, garlic powder, and cilantro. Mix well.
3. Lightly warm the corn tortillas in a dry skillet for 1-2 minutes to make them pliable.
4. Spread a thin layer of enchilada sauce in the bottom of a baking dish. Spoon the butternut squash and black bean mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
5. Pour the remaining enchilada sauce over the rolled tortillas and cover with foil.
6. Bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes until bubbly and slightly crispy on top.
7. Garnish with sliced green onions and fresh cilantro before serving.

These enchiladas are a perfect balance of sweetness from the butternut squash and the hearty richness of black beans, all wrapped in a savory, tangy sauce that makes them a delicious and filling main dish for Easter.

Vegan Sweet Potato and Chickpea Curry

This rich and comforting curry features the natural sweetness of roasted sweet potatoes, paired with the earthy goodness of chickpeas and a fragrant, spiced coconut sauce. It’s a warming, vibrant dish that is perfect for a festive Easter meal.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1/2 cup chopped fresh cilantro
• Juice of 1 lime

Instructions:

1. Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes until tender.
2. In a large pot, heat olive oil over medium heat. Add onion, garlic, and ginger, cooking until softened, about 5 minutes.
3. Add curry powder, turmeric, cinnamon, and cumin to the pot, stirring to coat the onions and garlic with the spices.
4. Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
5. Add the roasted sweet potatoes and chickpeas to the pot. Simmer for 10 minutes, allowing the flavors to meld together.
6. Stir in fresh cilantro and lime juice just before serving.

This vegan curry is full of warmth and richness, with the sweet potatoes providing a beautiful contrast to the spiced, creamy coconut broth. It’s an aromatic and comforting choice for a flavorful Easter main dish.

Vegan Carrot and Potato Wellington

This elegant and hearty vegan Wellington features layers of tender carrots and potatoes wrapped in a flaky puff pastry. It’s a showstopper for Easter, combining savory flavors with a beautiful presentation.

Ingredients:

• 2 large carrots, peeled and sliced into thin strips
• 2 medium potatoes, peeled and sliced into thin rounds
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup cooked quinoa (optional for added texture)
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon Dijon mustard
• 1 sheet vegan puff pastry, thawed
• 1 tablespoon non-dairy milk (for brushing)
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Sauté the carrots and potatoes until slightly tender, about 10 minutes. Season with salt, pepper, and thyme.
3. Roll out the puff pastry on a lightly floured surface. Spread a thin layer of Dijon mustard in the center.
4. Layer the sautéed carrots and potatoes in the center of the pastry, adding the cooked quinoa if using.
5. Fold the sides of the puff pastry over the filling, sealing the ends. Brush the top with non-dairy milk and sprinkle with sesame seeds.
6. Bake for 30–35 minutes, or until the pastry is golden and crisp.
7. Let the Wellington rest for a few minutes before slicing and serving.

This vegan Wellington offers a beautiful combination of tender vegetables wrapped in flaky pastry, making it a perfect and satisfying main dish for Easter.

Vegan Lemon and Herb Stuffed Mushrooms

These vegan stuffed mushrooms are a light yet flavorful main dish that is perfect for Easter. The mushrooms are filled with a zesty lemon and herb stuffing that’s rich in flavor and full of fresh ingredients.

Ingredients:

• 12 large button mushrooms, stems removed
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup vegan cream cheese
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional for a cheesy flavor)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the mushroom caps on a baking sheet, gill side up.
2. Heat olive oil in a skillet over medium heat. Add the mushroom stems and sauté until tender, about 5 minutes.
3. In a bowl, mix the sautéed mushroom stems with breadcrumbs, vegan cream cheese, lemon juice, lemon zest, parsley, thyme, salt, and pepper. Stir until well combined.
4. Spoon the mixture into the mushroom caps, pressing gently to pack the stuffing in.
5. Sprinkle the stuffed mushrooms with nutritional yeast, if using.
6. Bake for 15–20 minutes, or until the mushrooms are tender and the stuffing is golden.
7. Serve warm as a delightful appetizer or main dish for Easter.

These lemon and herb stuffed mushrooms are fresh, light, and full of flavor, making them an ideal choice for a vegan Easter meal.

Vegan Lentil and Vegetable Loaf

This lentil and vegetable loaf is a savory, protein-packed main dish that’s perfect for Easter. With a blend of lentils, vegetables, and herbs, it’s rich in flavor and texture, making it a wonderful centerpiece for any celebration.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 small onion, chopped
• 1 medium carrot, grated
• 1 zucchini, grated
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup ground flaxseeds (mixed with 1/2 cup water, for binding)
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• For the Glaze:
  • 1/4 cup ketchup
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the cooked lentils, onion, grated carrot, grated zucchini, breadcrumbs, flaxseed mixture, soy sauce, thyme, paprika, olive oil, salt, and pepper. Stir until the mixture is well combined.
3. Transfer the mixture to the prepared loaf pan and press it down firmly to shape the loaf.
4. In a small bowl, whisk together the glaze ingredients and pour it over the top of the loaf.
5. Bake for 40–45 minutes, or until the loaf is firm and golden on top. Let it cool slightly before slicing.
6. Serve with additional sauce or roasted vegetables for a hearty Easter meal.

This vegan lentil and vegetable loaf is rich in protein and flavor, making it a satisfying and wholesome choice for an Easter main dish.

Note: More recipes​ are coming soon!