My Vegan Easter Recipes

Easter is such a fun holiday, for me it is full of new life, color and family. In years past Easter eating would have centered around dairy and meat. I would have had an egg breakfast, meat dinner and milk-chocolate dessert. When I switched to a plant based diet I found it a challenge to create a vegan friendly dinner that felt like all the fullness of Easter. For most holiday feasts I quickly found substitutes for all the trimmings and trappings that I was excited to try and thrilled to eat.

In fact, for holidays like Christmas and Thanksgiving, my vegan holiday meals were more flavorful, exciting and satisfying than the ones I had made before! Yet, for some reason, when it comes to Easter, I have struggled to find just the right recipes--this could be because images of lamb, eggs and chocolate bunnies are so tied up in the picture of Easter that I just couldn’t find something that would fit my traditions the way I wanted them to.

After trial and error, I decided to stop asking the question, “What do people eat for Easter” to “What do I want to eat for Easter” and the question, “How can I fit my meal into an image of the things I think of” to “How can I create a new vision of Easter and base a meal on it.” In this way, I became inspired and started compiling recipes that displayed new life, color and family! I hope you like the Easter dinner recipes that I gathered. This menu is a mix of traditional staples, vegan substitutes, and brand new dishes. Enjoy!

hasselback-butternut-squash-with-bay-leaves.jpg

Hasselback Butternut Squash & Bay Leaves

Bon Appetite by Ann Redding & Matt Danzer 

Vegan Easter Main Meal Recipe:

  • 1 large butternut squash or 2–3 small honeynut squash (about 3 pounds total)
  • 1 tablespoon olive oil
  • Kosher salt, freshly ground pepper
  • 1 Fresno chile, thinly sliced
  • ¼ cup pure maple syrup, preferably grade B
  • 3 tablespoons unsalted vegan butter
  • 2 tablespoons apple cider vinegar
  • 6–8 dried bay leaves

Photo Credit: bonappetit.com

vegan-scalloped-potatoes.jpg

Vegan Scalloped Potatoes

by Alissa Saenz

The Starch:

  • 1/2 cup raw cashews, soaked 4-8 hours and drained
  • 1 cup vegetable broth
  • 3 tablespoons olive oil, plus a bit more for the pan
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups unflavored and unsweetened non-dairy milk
  • 3/4 teaspoon salt, plus more to taste
  • Black pepper to taste
  • 2 pounds russet potatoes, peeled and thinly sliced
  • Chopped fresh chives

Photo Credit: connoisseurusveg.com

Maple-Roasted-Carrots-Trial-and-Eater-4.jpg

Maple Roasted Carrots

by Kelly at trialandeater.com

The Veggie Side:

  • 2 lbs. whole multicolored carrots
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • salt and pepper to taste
  • fresh parsley for serving

Photo Credit: trialandeater.com

Roasted-Beet-Orange-and-Avocado-Salad3.jpg

Roasted Beet, Avocado, Citrus Salad

by Chelsea at chelseasmessyapron.com

The Salad:

  • 4 beets (golden, red, or variety)
  • 2 navel oranges, separated (you'll use one for juice for the dressing!)
  • 2 tangelos
  • 2 cara cara oranges
  • 2 blood oranges
  • 2 Avocados,
  • 1/3 cup coarsely chopped pistachios

Dressing:

  • 2 tablespoons fresh squeezed orange juice
  • 1 teaspoon Dijon mustard
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons good quality extra virgin olive oil
  • Fine sea salt and pepper

*This recipe initially contained cheese, which I left out in order to make it vegan.

    Photo Credit: chelseasmessyapron.com

    pablo.png

    The Bread:

    • 2 1/4 teaspoons yeast
    • 1 teaspoon sugar
    • 1/2 cup lukewarm water
    • 3/4 cup room temperature/lukewarm unsweetened non-dairy milk
    • 1/3 cup oil
    • 3/4 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 cup sugar
    • 1 tablespoon orange zest
    • 1 tablespoon lemon zest
    • 3 1/2 - 4 cups all-purpose flour
    • 1/2 cup raisins
    • 1/4 cup dried currants or raisins

    Vegan "egg" Wash:

    • 2 tablespoons unsweetened non-dairy milk
    • 1 tablespoon pure maple syrup

    Icing: 

    • Icing
    • 1/2 cup powdered sugar
    • 1/4 teaspoon vanilla extract
    • 2 1/2 teaspoons unsweetened non-dairy milk

    Shopping List:

    • 1 Bulb of garlic - $0.50 (1)
    • 2 Butternut squash - $6.00 (2)
    • 2 Avocados - $2.50 (2)
    • 2 Navel oranges - $1.00 (2)* save for zest
    • 2 Blood oranges - $1.50 (1)
    • 2 Tangelos - $1.50 (1)
    • 2 Cara cara oranges $2.00 (1) *If you can’t find these use a ruby red grapefruit
    • 4 Large beets, several colors if possible - $5.25 (1)
    • 1 Medium white onion - $0.79 (1)
    • 2-3 Packets of instant yeast - $1.48 (1)
    • 1 Package of all purpose flour - $2.99 (2)
    • 1 Package of raw cashews - $7.00 (1)
    • 1 32 oz. Carton of vegetable broth - $3.49 (1)
    • 1 Carton of almond milk - $2.50 (2)
    • 1 Lemon - $0.39 (1)* for zest
    • Salt and pepper - $2.00 (5)
    • 1 Jar of pure maple syrup - $5.99 (3)
    • 2 Lb bag of rainbow carrots - $1.99 (1)
    • 2 Lb bag of russet potatoes - $3.00 (1)
    • 1 Jar of olive oil - $4.99 (4)
    • 1 Bunch of fresh basil - $1.00 (1)
    • 1 Bunch of fresh chives - $1.00 (1)
    • 1 Bunch of fresh parsley - $1.00 (1)
    • 1 Small bag of sugar - $2.00 (1)
    • 1 Jar of vanilla extract - $2.50 (1)
    • 1 Jar of dijon mustard - $1.69 (1)
    • 1 Jar of apple cider vinegar - $3.49 (2)
    • 16 oz Jar of honey - $5.99 (1)
    • 1 Fresno chile - $0.50 (1)
    • 1 Tub or package of vegan butter - $3.68 (1)
    • 1 Package of dried bay leaves - $3.44 (1)
    • 1 Spice container of cinnamon - $1.99 (1)
    • 1 Spice container of nutmeg - $1.99 (1)
    • 1 Small bag of raisins - $2.00 (1)
    • 1 Small bag of currants - $3.00 (1)
    • 1 Small bag of shelled pistachios - $6.99 (1)

    $90-$150 *Prices may fluctuate depending on tax, store, sale and season. I paid $99.12 this week.


    References

    Alissa and Connoisseurus Veg. (2017, November 14). Vegan Scalloped Potatoes. Retrieved March 16th, 2018,

              www.connoisseurusveg.com website: https://www.connoisseurusveg.com/vegan-scalloped-potatoes/

    Chelsea &.Chelsea’s Messy Apron (2018, March 13.).      Roasted Beet, Avocado, and Citrus Salad. Retrieved March 16th, 2018 from

              www.chelseasmessyapron.com website: https://www.chelseasmessyapron.com/citrus-salad/

    Danzer, M & Redding, A. (2016, November). Hasselback Butternut Squash with Bay Leaves. Retrieved March 16th, 2018,

              www.bonappetit.com website: https://www.bonappetit.com/recipe/hasselback-butternut-squash-with-bay-leaves

    Kelly & Trial and Eater.  (2014, April 17). Maple Roasted Carrots. Retrieved March 16th, 2018,

              from www.trialandeater.com website: https://www.trialandeater.com/maple-roasted-carrots/

    Delightful Adventures. (2018, April 5). Vegan Hot Cross Buns. Retrieved March 16th, 2018 from delightfuladventures.com website:

              https://delightfuladventures.com/vegan-hot-cross-buns/

    Comment

    Faith Escher

    Faith is passionate about pursuing ways to simplify life in order to help people find the adequate time and resources to cherish and invest in what is important to them. Whether it be traveling, cooking, adventuring, or studying, she desires to treasure the present, while daring to dream big for her future, and the futures of those around her. Faith is an enthusiastic practitioner of American Sign Language and Education.