Find delicious and easy vegan recipes for Easter that are perfect for springtime. These cruelty-free dishes will impress everyone at your Easter celebration.

Celebrate Easter Cruelty-Free with these Vegan Recipes

Easter has never been more delicious with these vegan recipes

Introduction

Why choose vegan recipes for Easter?

Tips for cooking vegan Easter dishes

Appetizers

Carrot lox

Deviled potatoes

Main Courses

Vegan ham

Mushroom Wellington

Side Dishes

Glazed carrots

Roasted asparagus

Desserts

Carrot cake

Lemon bars

Beverages

Sparkling fruit punch

Mint lemonade

Conclusion

Final thoughts

Vegan Easter: Cruelty-Free Recipes for Springtime

Easter is a time of celebration and joy, but it's also a time when many animals suffer. Choosing vegan recipes for Easter can help reduce animal cruelty and ensure that no animals are harmed in the making of your meal. By avoiding meat, dairy, and eggs, you can help protect animals and show compassion for all living beings.

Reduce animal cruelty

In addition to reducing animal cruelty, choosing vegan recipes for Easter can also help reduce your environmental impact. Animal agriculture is a leading cause of deforestation, water pollution, and greenhouse gas emissions. By choosing plant-based foods, you can help reduce your carbon footprint and make a positive impact on the planet.

Reduce environmental impact

One of the biggest challenges when cooking vegan dishes is finding ingredient substitutions that work well. For example, instead of using eggs, you can use flax or chia seeds as a binder. Instead of dairy milk, you can use almond, soy, or oat milk. And instead of butter, you can use coconut oil or vegan margarine. Experiment with different substitutions to find what works best for you.

Ingredient substitutions

Cooking vegan dishes doesn't have to be complicated or time-consuming. There are plenty of easy recipe ideas that are perfect for Easter, such as roasted vegetables, vegan quiches, and plant-based roasts. Don't be afraid to try new things and get creative in the kitchen.

Easy recipe ideas

1 large carrot
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp tamari or soy sauce
1 tsp liquid smoke
1/4 tsp salt


Ingredients:

1. Peel the carrot and use a mandoline or vegetable peeler to slice it thinly lengthwise.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, tamari or soy sauce, liquid smoke, and salt.
3. Place the carrot slices in a shallow dish and pour the marinade over them, making sure they are all coated. Cover and refrigerate for at least 2 hours, or overnight.
4. When ready to serve, remove the carrot slices from the marinade and pat them dry with paper towels. Serve as an appetizer on crackers or add to bagels for a vegan spin on lox and cream cheese.

Instructions:

12 small potatoes
1/2 cup vegan mayonnaise
2 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tsp paprika
1/4 tsp salt
fresh chives, chopped, for garnish

1. Preheat the oven to 400°F.
2. Wash the potatoes and prick them with a fork. Place them on a baking sheet and bake for 25-30 minutes, or until tender.
3. While the potatoes are baking, prepare the filling. In a small bowl, whisk together the vegan mayonnaise, dijon mustard, apple cider vinegar, paprika, and salt.
4. Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato in half, and use a spoon to scoop out the flesh, leaving a thin layer of potato inside the skin.
5. Mix the potato flesh with the filling until smooth. Spoon the filling back into the potato skins.
6. Place the filled potatoes back on the baking sheet and bake for an additional 10-15 minutes, or until heated through. Garnish with fresh chives and serve warm as an appetizer or side dish.

1 cup vital wheat gluten, 1/4 cup nutritional yeast, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup vegetable broth, 2 tbsp tomato paste, 2 tbsp soy sauce, 2 tbsp maple syrup

Ingredients

1. Preheat your oven to 350°F. In a mixing bowl, combine the vital wheat gluten, nutritional yeast, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. In a separate bowl, whisk together the vegetable broth, tomato paste, soy sauce, and maple syrup.
3. Add the wet ingredients to the dry ingredients and stir until combined. Knead the dough for 3-5 minutes until it becomes elastic.
4. Shape the dough into a log and wrap it tightly in aluminum foil. Place the foil-wrapped log in a baking dish and bake for 75 minutes.
5. Let the ham cool for a few minutes before unwrapping it. Slice and serve with your favorite sides.

Instructions

1 lb cremini mushrooms, 2 shallots, 3 cloves garlic, 1 tbsp olive oil, 1 tbsp thyme leaves, salt and pepper to taste, 1 sheet vegan puff pastry, 1/4 cup vegan cream cheese, 1/4 cup chopped fresh parsley

1. Preheat your oven to 400°F. Clean and slice the mushrooms, chop the shallots, and mince the garlic.
2. Heat the olive oil in a pan over medium heat. Add the mushrooms, shallots, garlic, thyme, salt, and pepper. Cook for 10-12 minutes until the mushrooms release their liquid and it evaporates.
3. Roll out the puff pastry on a floured surface. Spread the vegan cream cheese on one half of the pastry, leaving a 1-inch border.
4. Spoon the mushroom mixture over the cream cheese. Sprinkle the chopped parsley on top.
5. Fold the other half of the pastry over the filling and press the edges together to seal. Brush the top with a little bit of olive oil.
6. Transfer the Wellington to a baking sheet and bake for 25-30 minutes until golden brown.
7. Let the Wellington cool for a few minutes before slicing and serving with your favorite sides.

1 lb. of carrots
2 tbsp. of vegan butter
3 tbsp. of maple syrup
1 tbsp. of brown sugar
1/2 tsp. of salt
1/4 tsp. of ground cinnamon

1. Preheat the oven to 400°F.
2. Peel and cut the carrots into 2-inch pieces.
3. In a small saucepan, melt the vegan butter over medium heat.
4. Add the maple syrup, brown sugar, salt, and cinnamon, and whisk until combined.
5. Place the carrots in a single layer on a baking sheet lined with parchment paper.
6. Pour the glaze over the carrots and toss until they are evenly coated.
7. Roast the carrots for 20-25 minutes, or until they are tender and caramelized.
8. Serve the glazed carrots hot and enjoy!

1 lb. of asparagus
2 tbsp. of olive oil
1/2 tsp. of salt
1/4 tsp. of black pepper
1 lemon

1. Preheat the oven to 400°F.
2. Rinse the asparagus and trim off the woody ends.
3. Place the asparagus on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the asparagus and sprinkle with salt and black pepper.
5. Toss the asparagus until it is evenly coated with the oil and seasonings.
6. Roast the asparagus for 10-12 minutes, or until it is tender and slightly charred.
7. Remove the asparagus from the oven and squeeze the lemon juice over it.
8. Serve the roasted asparagus hot and enjoy!

For the cake:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)

For the frosting:
- 8 oz vegan cream cheese, at room temperature
- 1/2 cup vegan butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp non-dairy milk

1. Preheat the oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans and set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. In a large bowl, whisk together the applesauce, oil, granulated sugar, brown sugar, and vanilla extract until well combined. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the grated carrots and chopped walnuts (if using).
5. Divide the batter evenly between the prepared cake pans and smooth out the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks.
8. While the cakes are cooling, make the frosting. In a large bowl, beat the cream cheese and butter together until creamy. Add the powdered sugar, vanilla extract, and 1 tablespoon of non-dairy milk. Beat until smooth and creamy, adding more milk if needed to reach your desired consistency.
9. Once the cakes are completely cool, place one cake on a cake stand or serving plate. Spread about 1/3 of the frosting on top of the cake. Place the second cake on top of the frosting, then spread the remaining frosting on top and around the sides of the cake.
10. Store the cake in the refrigerator until ready to serve.

- Make sure to grate the carrots finely so that they cook through in the cake.
- You can substitute the walnuts with pecans or leave them out altogether if you prefer.
- To make the frosting creamier, let the cream cheese and butter sit out at room temperature for about an hour before making the frosting.
- If the frosting is too thick, add more non-dairy milk, 1 tablespoon at a time, until it reaches your desired consistency.

Tips

- 1 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup vegan butter, at room temperature
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 tbsp lemon zest
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tbsp cornstarch
- powdered sugar, for dusting

1. Preheat the oven to 350°F (180°C). Grease an 8-inch (20cm) square baking dish and set aside.
2. In a medium bowl, whisk together the flour and powdered sugar. Add the vegan butter and use a pastry cutter or fork to cut it into the flour mixture until it resembles coarse sand.
3. Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes, or until lightly golden brown.
4. In a large bowl, whisk together the granulated sugar, lemon juice, lemon zest, baking powder, salt, and cornstarch until well combined.
5. Pour the lemon mixture over the baked crust and smooth out the top.
6. Bake for an additional 20-25 minutes, or until the lemon mixture is set and the edges are lightly golden brown.
7. Let the bars cool completely in the pan, then dust with powdered sugar before slicing into squares.
8. Store the bars in an airtight container in the refrigerator.

- Make sure to use fresh lemon juice and zest for the best flavor.
- You can substitute the cornstarch with arrowroot powder or tapioca starch.
- For a more tart lemon flavor, increase the amount of lemon juice and zest.
- If the crust is too crumbly, add a tablespoon of water to the mixture before pressing it into the pan.

1 bottle of sparkling white grape juice
1 can of pineapple juice
1 can of orange juice
1 liter of lemon-lime soda
1 cup of frozen mixed berries
1 orange, sliced
1/2 cup of fresh mint leaves

1. In a large punch bowl, mix together the sparkling white grape juice, pineapple juice, and orange juice.
2. Add the lemon-lime soda, mixed berries, orange slices, and fresh mint leaves. Stir well.
3. Serve over ice and enjoy!

1 cup of freshly squeezed lemon juice
1/2 cup of agave syrup
1/2 cup of fresh mint leaves
4 cups of water
Ice cubes

1. In a blender, blend together the lemon juice, agave syrup, and fresh mint leaves until smooth.
2. Pour the mixture into a pitcher and add the water. Stir well.
3. Serve over ice and garnish with fresh mint leaves.

Easter is a time to celebrate with family and friends, and what better way to do that than with delicious food? From appetizers to desserts, we've provided you with a range of vegan recipes that are not only cruelty-free but also easy to make. These recipes are perfect for anyone who is looking to reduce their environmental impact while enjoying tasty food. We hope that you will try them out and enjoy them as much as we do!

Delicious and easy vegan recipes for Easter

By choosing vegan recipes for Easter, you are taking a step towards a more sustainable future. Animal agriculture is one of the leading causes of greenhouse gas emissions and deforestation, and by reducing our consumption of animal products, we can help to mitigate these effects. We encourage you to continue exploring plant-based options not just for Easter, but throughout the year.

Take a step towards a more sustainable future

Finally, we invite you to join the vegan community and discover the many benefits of a plant-based lifestyle. Not only is it better for the environment and animals, but it can also improve your health and wellbeing. Whether you are a seasoned vegan or just starting out, there are many resources available to help you on your journey. Thank you for reading and happy cooking!

Join the vegan community

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