25 Vegan Easter Recipes Even Non-Vegans Will Love

For an unforgettable Easter celebration, consider a variety of vegan dishes that appeal to everyone. Delight guests with Vegan Deviled Eggs, Spring Vegetable Quiche, and vibrant Lemon Garlic Asparagus. A Creamy Vegan Potato Salad and Honey Mustard Roasted Carrots add color and flavor to the table. For dessert, Coconut Cream Pie, Vegan Carrot Cake, Raw Key Lime Pie, and Berry Crumble Bars provide sweet satisfaction. Each recipe showcases delicious flavors that both vegans and non-vegans will enjoy. Discover more delightful options ahead.

Vegan Deviled Eggs

Vegan deviled eggs are a delightful plant-based twist on the traditional deviled egg, making them an ideal appetizer for Easter brunch or any social gathering. Using simple ingredients, this vegan version maintains the creamy and tangy flavor profile that everyone loves. The preparation takes around 30 minutes, and they are perfect for those seeking a dairy-free, egg-free option that still delivers on taste and presentation.

Ingredients:

• 1 cup chickpeas (canned or cooked)
• 2 tablespoons tahini
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Smoked paprika (for garnish)
• Fresh chives or green onions (for garnish)

Instructions:

1. Prepare the Chickpeas: In a mixing bowl, mash the chickpeas with a fork or potato masher until they reach a creamy consistency, leaving a few chunks for texture if you prefer.
2. Combine Ingredients: Add the tahini, nutritional yeast, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper to the mashed chickpeas. Stir well to combine until fully blended and creamy.
3. Taste and Adjust: Taste the mixture and adjust seasoning if necessary, adding more salt, pepper, or vinegar according to your preference.
4. Serve: Using a spoon or piping bag, fill small servings or halved avocado skins, or serve in small bowls.
5. Garnish: Sprinkle with smoked paprika and finely chopped chives or green onions for added flavor and a pop of color.

Variations & Tips:

• Herb Infusion: Add fresh herbs like dill or parsley for an extra flavor boost.
• Spicy Kick: Incorporate a dash of cayenne pepper or sriracha for heat.
• Creamier Texture: Blend the filling in a food processor for a finer texture.
• Presentation: Serve on a bed of leafy greens or in avocado halves for a beautiful presentation.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days; stir before serving again to refresh.

Enjoy your delicious vegan deviled eggs as a creative and wholesome treat!

Spring Vegetable Quiche

This delightful Spring Vegetable Quiche is a savory dish that showcases fresh seasonal vegetables, making it an excellent option for a vegan Easter brunch.

It's perfect for both vegans and non-vegans alike, offering a hearty, satisfying meal that is both flavorful and nutritious.

With a preparation time of about 15 minutes and a cooking time of 35 minutes, this quiche is easy to whip up, making it suitable for both experienced cooks and kitchen newcomers.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup kale, chopped
• 1 cup spinach, chopped
• 1 cup asparagus, chopped into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 block (14 oz) firm tofu, crumbled
• 1/4 cup nutritional yeast
• 1/4 cup plant-based milk
• 1 tablespoon olive oil
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions:

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat.

Add the diced onion and minced garlic, sautéing until translucent (about 5 minutes).

3. Add the chopped kale, spinach, and asparagus to the skillet, cooking until the vegetables are wilted and tender (about 5-7 minutes).

Stir in salt, pepper, oregano, and thyme.

Remove from heat and let cool slightly.

4. In a large mixing bowl, combine the crumbled tofu, nutritional yeast, plant-based milk, and turmeric.

Mash the mixture together until creamy and well-combined.

5. Gently fold the sautéed vegetables into the tofu mixture, stirring until fully blended.

6. Pour the vegetable-tofu mixture into the pre-made vegan pie crust, spreading it evenly.

7. Top with halved cherry tomatoes.

8. Bake in the preheated oven for 30-35 minutes, or until the quiche is firm and lightly browned on top.

9. Allow to cool for 10 minutes before slicing and serving.

Variations and Tips:

• Vegetable Swaps: Feel free to substitute or add different vegetables according to your preference, such as bell peppers, zucchini, or mushrooms.
• Spice it Up: For added flavor, experiment with spices like cayenne pepper or smoked paprika.
• Serve it Cold: This quiche can also be enjoyed cold, making it an excellent option for picnics or potlucks.
• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave before serving.

Enjoy this vibrant Spring Vegetable Quiche as a centerpiece for your Easter feast or any spring gathering!

Lemon Garlic Asparagus

Lemon Garlic Asparagus is a vibrant and healthy side dish that enhances any meal with its zesty flavor and crisp texture. This vegan-friendly recipe is perfect for those looking to add a revitalizing vegetable option to their Easter feast or any spring gathering. In just about 15 minutes, you can prepare this easy and delightful dish that pairs well with a variety of main courses, making it ideal for both casual family dinners and festive occasions.

Ingredients:

• 1 pound fresh asparagus, trimmed
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper, to taste
• Optional: Grated vegan parmesan or nutritional yeast for topping

Cooking Steps:

1. Prep the Asparagus: Rinse the asparagus under cold water and pat dry. Trim the woody ends of the asparagus.
2. Heat the Oil: In a large skillet over medium heat, add the olive oil. Allow it to heat for about 1 minute until shimmering.
3. Cook the Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant, being careful not to let it burn.
4. Sauté the Asparagus: Add the trimmed asparagus to the skillet. Toss to coat with the oil and garlic mixture. Cook for about 5-7 minutes, stirring occasionally, until the asparagus is tender yet still crisp.
5. Add Lemon: Remove the skillet from heat, and stir in the lemon zest and juice. Season with salt and pepper to taste.
6. Serve: Transfer the asparagus to a serving platter. If using, sprinkle with grated vegan parmesan or nutritional yeast for an extra layer of flavor.

Variations & Tips:

• Grill Option: For a smoky flavor, consider grilling the asparagus instead. Toss with olive oil, lemon juice, and garlic, then grill over medium-high heat for about 5-8 minutes, turning occasionally.
• Addins: You can also add cherry tomatoes or pine nuts during the last couple of minutes of cooking for added texture and flavor.
• Spices: Experiment with other spices such as crushed red pepper flakes for some heat or fresh herbs like thyme or parsley for added freshness.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, briefly sauté in a skillet over medium heat or microwave until warmed through.

Enjoy this zesty and vibrant Lemon Garlic Asparagus as a delightful addition to your Easter celebration or any spring meal!

Creamy Vegan Potato Salad

Creamy Vegan Potato Salad is a delicious and invigorating side dish perfect for any springtime gathering, including Easter celebrations. This dish is not only easy to make but also appealing to both vegans and non-vegans alike.

With creamy textures and vibrant flavors, it's ideal for picnics, potlucks, or just a hearty family meal. Preparation time is about 30 minutes, plus some chilling time to let the flavors meld.

Ingredients:

• 2 pounds of baby potatoes (or any waxy potatoes)
• 1 cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup finely diced celery
• 1 cup finely diced red onion
• 1 cup diced cucumber (or pickles)
• 1/4 cup chopped fresh parsley (optional)
• Paprika for garnish (optional)

Cooking Steps:

1. Prepare the Potatoes: Wash the baby potatoes thoroughly, then cut them into halves or quarters depending on their size.

Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes or until tender but not falling apart. Drain and let cool for a few minutes.

2. Make the Dressing: In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, onion powder, salt, and pepper until smooth and creamy.

3. Combine Ingredients: Once the potatoes are cool enough to handle, gently add them to the dressing.

Then add diced celery, red onion, cucumber (or pickles), and parsley. Mix gently to coat the potatoes and incorporate all the ingredients without mashing the potatoes.

4. Chill: Cover the potato salad and refrigerate for at least 1 hour before serving.

This allows the flavors to meld beautifully.

5. Serve: Once chilled, give the salad a gentle stir and taste. Adjust seasoning if necessary.

Sprinkle with paprika for garnish, if desired.

Variations and Tips:

• For added flavor, throw in some chopped dill or chives.
• If you'd like a little sweetness, consider adding sweet pickle relish or finely chopped bell peppers.
• This potato salad is versatile; feel free to swap out vegetables based on what you have on hand.
• To make it extra creamy, you can blend a handful of cashews soaked in water with a bit of water to create a cashew cream to mix into the dressing.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just give it a good stir before serving again.

Enjoy this creamy and vibrant potato salad at your next gathering!

Honey Mustard Roasted Carrots

Honey Mustard Roasted Carrots are a delightful side dish that combines the sweetness of honey with the tangy zest of mustard, creating a flavor explosion that perfectly complements any holiday meal.

This vegan-friendly dish is ideal for those looking to add a vibrant and tasty vegetable option to their Easter table. The preparation time is about 10 minutes, with an additional 30 minutes for roasting, making it a quick and easy dish to prepare alongside your main courses.

Ingredients:

• 1 pound of carrots, peeled and cut into uniform sticks
• 3 tablespoons of olive oil
• 2 tablespoons of maple syrup (or agave nectar for a stricter vegan option)
• 1 tablespoon of Dijon mustard
• 1 tablespoon of apple cider vinegar
• Salt and pepper, to taste
• Fresh herbs for garnish (such as parsley or thyme, optional)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper until well combined.
3. Add the carrot sticks to the bowl and toss them in the honey mustard mixture until they are evenly coated.
4. Arrange the carrots in a single layer on a parchment-lined baking sheet.
5. Roast in the preheated oven for approximately 25-30 minutes, or until the carrots are tender and caramelized, flipping them halfway through for even cooking.
6. Once done, remove them from the oven and let them cool slightly before transferring to a serving dish.
7. Garnish with fresh herbs, if desired, and serve warm.

Variations and Tips:

• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the sauce.
• You can substitute the carrots with other vegetables, such as parsnips or sweet potatoes, following the same instructions.
• To make this dish even more festive, consider adding a sprinkle of sesame seeds or chopped nuts for added texture.
• Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven for a few minutes prior to serving again.

Grilled Vegetable Skewers

Grilled vegetable skewers are a vibrant and delicious way to celebrate Easter, perfect for vegans and anyone looking for a healthy, flavorful dish. These colorful skewers are filled with a variety of seasonal vegetables, making them an excellent choice for a springtime gathering.

They can be enjoyed as a main dish or a side, and they come together quickly with a preparation time of about 20 minutes, plus grilling time.

Ingredients:

• 1 red bell pepper, cut into squares
• 1 yellow bell pepper, cut into squares
• 1 zucchini, sliced into rounds
• 1 yellow squash, sliced into rounds
• 1 red onion, cut into wedges
• 8 cherry tomatoes
• 1 cup mushrooms, halved (button or cremini)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Skewers (wooden or metal)

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while grilling.
2. In a large bowl, combine the olive oil, minced garlic, oregano, smoked paprika, salt, and pepper. Whisk until well mixed.
3. Add the chopped vegetables to the bowl, tossing gently to coat them evenly in the marinade. Let them sit for about 10 minutes to absorb the flavors.
4. Preheat your grill to medium heat (about 375°F or 190°C).
5. Assemble the skewers by threading the marinated vegetables onto the skewers, alternating the types for a colorful presentation.
6. Place the skewers on the grill and cook for about 10-15 minutes, turning them occasionally until the vegetables are tender and lightly charred.
7. Remove from the grill and serve hot, garnished with fresh herbs if desired.

Variations and Tips:

• Feel free to customize the vegetables based on your preference or seasonal availability. Other great options include eggplant, asparagus, or even chunks of pineapple for a sweet twist.
• For added flavor, consider marinating the vegetables for an hour or overnight in the fridge before grilling.
• Serve the skewers with a side of vegan dipping sauce or over a bed of quinoa or rice for a complete meal.
• If you're short on time, roast the vegetables in the oven at 400°F (200°C) for about 20 minutes instead of grilling.

Vegan Stuffed Peppers

Vegan Stuffed Peppers are a delightful and colorful dish that makes for a perfect centerpiece at your Easter table. Bursting with flavor, these stuffed peppers are ideal for anyone looking to enjoy a healthy, plant-based meal without sacrificing taste.

They can easily be tailored to suit both adults and children alike, making them a versatile choice for family gatherings. With a preparation time of about 15 minutes and a cooking time of 30 minutes, you can have this vibrant dish ready to serve in no time.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned)
• 1 cup diced tomatoes (fresh or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Olive oil
• Fresh cilantro or parsley for garnish (optional)
• Vegan cheese (optional)

Cooking Steps:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish.
3. In a skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 5 minutes.
4. In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, sautéed onion and garlic, cumin, smoked paprika, salt, and pepper. Mix until well combined.
5. Stuff each bell pepper with the quinoa mixture, packing it in lightly. If desired, top with vegan cheese.
6. Cover the baking dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 5-10 minutes, or until the peppers are tender.
7. Once ready, remove from the oven and garnish with fresh cilantro or parsley if desired. Serve warm.

Variations & Tips:

• Variation: Feel free to add other vegetables to the stuffing mixture, such as zucchini, mushrooms, or spinach for added nutrition.
• Tip: For extra flavor, you can add a splash of hot sauce or a pinch of red pepper flakes to the filling.
• Grain Options: You can substitute quinoa with brown rice, couscous, or even lentils for a twist on this dish.
• Freezing: These stuffed peppers can be prepared ahead of time and frozen before baking. Just thaw and bake until heated through when you're ready to serve.

Enjoy your Vegan Stuffed Peppers as a festive and satisfying addition to your Easter celebration!

Carrot and Chickpea Salad

Carrot and Chickpea Salad is a vibrant, nutritious dish that combines the natural sweetness of fresh carrots with the hearty protein of chickpeas.

This vegan salad is perfect for a light lunch or as a colorful side dish during your Easter gatherings. It takes about 15 minutes to prepare and is suitable for anyone looking for a rejuvenating, wholesome meal option.

Ingredients:

• 2 cups grated carrots
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 1/4 cup extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup (or agave for a lower glycemic option)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Optional: 1/4 cup toasted sunflower seeds or pumpkin seeds for crunch

Cooking Steps:

1. In a large mixing bowl, combine the grated carrots, chickpeas, red onion, and parsley.
2. In a separate smaller bowl, whisk together the olive oil, apple cider vinegar, maple syrup, ground cumin, salt, and pepper until well combined.
3. Pour the dressing over the carrot and chickpea mixture and toss gently to coat all the ingredients evenly.
4. If you're using sunflower or pumpkin seeds, sprinkle them on top for added texture and flavor.
5. Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.

Variations and Tips:

• For an added kick, include a pinch of red pepper flakes or a squeeze of lemon juice.
• Replace chickpeas with black beans for a different flavor profile.
• This salad can be stored in the fridge for up to three days, making it perfect for meal prep.
• Feel free to add other vegetables like bell peppers or cucumbers for extra color and crunch.

Vegan Spinach and Artichoke Dip

Vegan Spinach and Artichoke Dip is a delicious and creamy dip that offers a plant-based twist on the classic favorite. Perfect for gatherings, potlucks, or as an appetizer during your Easter celebrations, this dish is sure to please both vegans and non-vegans alike.

Preparation takes about 15 minutes, and the total time for this dish, including baking, is approximately 30 minutes.

Ingredients:

• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup raw cashews (soaked for 2-4 hours or overnight)
• 1/2 cup nutritional yeast
• 1/4 cup coconut yogurt or vegan sour cream
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup vegan cheese shreds (optional, for topping)
• Fresh parsley, for garnish (optional)

Cooking Steps:

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine the soaked cashews, nutritional yeast, coconut yogurt or vegan sour cream, lemon juice, garlic, onion powder, salt, black pepper, and red pepper flakes. Blend until smooth and creamy.
3. Transfer the cashew mixture to a large mixing bowl. Stir in the chopped spinach and artichoke hearts until well combined.
4. If using vegan cheese, sprinkle half over the top of the dip before transferring to a baking dish.
5. Pour the mixture into an oven-safe baking dish, spreading it evenly. Top with the remaining vegan cheese, if desired.
6. Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown.
7. Remove from the oven and garnish with fresh parsley before serving. Enjoy warm with pita chips, tortilla chips, or fresh veggies!

Variations and Tips:

• For a smokier flavor, try adding smoked paprika or a dash of liquid smoke to the mixture.
• You can substitute the cashews with silken tofu for a lower-fat option.
• If fresh spinach is not available, frozen spinach can be used; just make sure to thaw and drain it well.
• To make this dip spicier, add more red pepper flakes or a splash of hot sauce.
• This dip can be prepared ahead of time: simply assemble it and store it in the refrigerator before baking. Bake just before serving for maximum tastiness!

Coconut Rice With Peas

Coconut Rice With Peas is a delicious and aromatic vegan dish that combines the creamy richness of coconut milk with the vibrant crispness of green peas. This flavorful rice dish is perfect for a festive Easter brunch or as a side to elevate any meal.

It's easy to prepare and takes about 25 minutes from start to finish, making it a great option for both novice cooks and seasoned chefs looking for a quick yet impressive dish.

Ingredients:

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup vegetable broth or water
• 1 cup frozen green peas (thawed)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• Fresh cilantro or parsley for garnish (optional)

Cooking Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.
2. In a medium saucepan, combine the rinsed rice, coconut milk, vegetable broth (or water), olive oil, salt, black pepper, and garlic powder (if using).
3. Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes, or until the liquid has been absorbed and the rice is tender.
4. After 15 minutes, remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to fluff the rice.
5. Stir in the thawed green peas gently, allowing them to heat through.
6. Fluff the rice with a fork and adjust seasoning to taste. Serve warm, garnished with fresh cilantro or parsley if desired.

Variations and Tips:

• For added flavor, you can sauté some diced onions or garlic in the olive oil before adding the rice and liquids.
• You can replace jasmine rice with basmati or brown rice, keeping in mind to adjust the cooking time according to the rice variety used.
• Add a squeeze of lime or lemon juice before serving for an invigorating twist.
• Incorporate other vegetables like bell peppers, carrots, or corn for extra nutrition and color. Just add them at the same time as the peas.
• This dish pairs wonderfully with curries or can be served as a standalone meal topped with nuts or seeds for added texture.

Vegan Mushroom Stroganoff

Vegan Mushroom Stroganoff is a creamy, hearty dish that captures the essence of traditional stroganoff, but without any animal products. This dish is perfect for both vegans and those looking to incorporate more plant-based meals into their diet, making it a delicious option for Easter gatherings.

With a preparation time of about 30 minutes, it's an easy and satisfying recipe that can easily impress your guests or serve as a comforting weeknight meal.

Ingredients:

• 12 oz (340g) wide pasta (e.g., fettuccine or egg-free noodles)
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 16 oz (450g) mixed mushrooms (e.g., cremini, shiitake, and button), sliced
• 1 cup vegetable broth
• 1 cup coconut milk or cashew cream
• 2 tbsp soy sauce or tamari
• 1 tbsp Dijon mustard
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the chopped onion and sauté for 3-4 minutes until translucent.
3. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they begin to soften and release their moisture.
5. Pour in the vegetable broth and bring to a simmer. Allow it to cook for about 3 minutes.
6. Lower the heat and stir in the coconut milk (or cashew cream), soy sauce, Dijon mustard, thyme, paprika, salt, and pepper. Cook for another 5 minutes, allowing the sauce to thicken.
7. Taste and adjust seasoning if necessary. Once the sauce is to your liking, add the cooked pasta to the skillet and toss to combine thoroughly.
8. Serve hot, garnished with fresh parsley.

Variations and Tips:

• For added protein, incorporate cooked lentils or chickpeas into the dish.
• Swap out the mushrooms for other vegetables like zucchini or bell peppers.
• To enhance the flavor, consider adding a splash of white wine during the cooking process before adding the broth.
• For a nut-free version, use oat cream or a dairy-free yogurt instead of coconut milk or cashew cream.
• If you like a bit of heat, add chili flakes or sriracha to the sauce.
• Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently before serving.

Roasted Beet and Citrus Salad

Roasted Beet and Citrus Salad is a vibrant and nutritious vegan dish perfect for a revitalizing appetizer or a light main course, especially during the spring season when Easter is celebrated. This salad combines the earthiness of roasted beets with the zesty brightness of citrus fruits, making it an ideal dish for those looking to enjoy a colorful and healthy meal.

Preparation time is approximately 30 minutes, plus additional time for roasting the beets.

Ingredients:

• 4 medium-sized beets
• 2 oranges (navel or blood oranges)
• 1 grapefruit
• 1 cup arugula or mixed greens
• 1/4 cup walnuts, toasted
• 1/4 cup vegan feta cheese (optional)
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Fresh herbs (such as dill or mint) for garnish

Cooking Steps:

1. Preheat your oven to 400°F (200°C).
2. Wash and trim the beets, leaving a bit of the stem intact to prevent bleeding during roasting. Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes or until they are fork-tender.
3. Once the beets are roasted, allow them to cool slightly before peeling off the skin. Cut the beets into wedges or cubes.
4. While the beets are roasting, peel and segment the oranges and grapefruit, removing all the pith and membranes. Collect any juice released during the segmenting and set aside.
5. In a bowl, whisk together the olive oil, balsamic vinegar, salt, pepper, and the reserved citrus juice to create a dressing.
6. In a large serving platter or bowl, arrange the arugula or mixed greens. Top with the roasted beet wedges, citrus segments, toasted walnuts, and vegan feta cheese if using.
7. Drizzle the dressing over the salad and gently toss to combine. Garnish with fresh herbs.
8. Serve immediately and enjoy!

Variations and Tips:

• For a spicier kick, add sliced radishes or jalapeños to the salad.
• If beets are not available, roasted sweet potatoes or carrots can be used as a substitute for a similar texture.
• Consider adding avocado for creaminess or quinoa for a heartier meal.
• To make ahead, keep the individual components separate until ready to serve to maintain freshness.

Sweet Potato and Black Bean Tacos

Sweet Potato and Black Bean Tacos are a delightful and nutritious vegan dish that brings together the sweetness of roasted sweet potatoes and the hearty texture of black beans, all wrapped in a warm tortilla.

This recipe is perfect for a festive Easter gathering or a casual weeknight dinner and can be enjoyed by vegans and non-vegans alike. With a preparation time of about 15 minutes and a cooking time of approximately 25 minutes, these tacos are quick to whip up yet bursting with flavor.

Ingredients:

• 2 medium sweet potatoes, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 cup fresh cilantro, chopped
• 1 lime, juiced
• 8 small corn or flour tortillas
• Optional toppings: salsa, diced red onion, vegan sour cream

Cooking Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper until well-coated.
3. Spread the sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.
4. While the sweet potatoes roast, warm the black beans in a small pot over low heat, adding a sprinkle of cumin and salt for flavor.
5. Once the sweet potatoes are done, warm the tortillas in a dry skillet or microwave.
6. Assemble the tacos by layering sweet potatoes and black beans on each tortilla. Top with sliced avocado, chopped cilantro, and a squeeze of lime juice.
7. Serve immediately, garnished with any additional toppings like salsa, diced red onions, or vegan sour cream.

Variations and Tips:

• Add Heat: For a spicy kick, add diced jalapeños to the tacos or blend your black beans with some chili powder.
• Grill Option: Instead of baking, you can grill the sweet potatoes for a smoky flavor.
• Make it Crunchy: Add shredded cabbage or lettuce for a crunchy texture.
• Meal Prep: The sweet potato and black bean mix can be made ahead of time and stored in the refrigerator for easy assembly throughout the week.
• Gluten-Free: Confirm to use corn tortillas for a gluten-free version of this dish.

Enjoy your delicious Sweet Potato and Black Bean Tacos as a festive and healthy addition to your Easter spread!

Zucchini Noodles With Pesto

Zucchini Noodles with Pesto is a vibrant and invigorating dish that is perfect for anyone seeking a light, healthy meal, especially during the Easter season when spring vegetables are abundant.

This vegan delight serves as a fantastic alternative to traditional pasta, making it suitable for those following a plant-based diet or looking to incorporate more veggies into their meals. With a preparation time of just 20 minutes, it's a quick and easy recipe that can be enjoyed by vegetarians, vegans, and everyone who loves a deliciously invigorating dish.

Ingredients:

• 4 medium zucchinis
• 2 cups fresh basil leaves
• 1/2 cup pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup nutritional yeast
• 1/2 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)
• Optional: Lemon juice for added zest

Cooking Instructions:

1. Prepare the Zucchini Noodles: Using a spiralizer, julienne peeler, or vegetable peeler, create noodles from the zucchinis. If using a peeler, slice the zucchini into thin strips. Set the noodles aside in a large bowl.
2. Make the Pesto: In a food processor, combine the basil leaves, pine nuts (or walnuts), garlic, nutritional yeast, and a pinch of salt and pepper. Blend until the ingredients are finely chopped.
3. Emulsify: While the food processor is running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to enhance flavor.
4. Combine: Pour the pesto over the zucchini noodles and toss until the noodles are well-coated.
5. Serve: Plate the zucchini noodles and garnish with halved cherry tomatoes for a pop of color and extra flavor.

Variations and Tips:

• Add Veggies: Mix in other vegetables such as bell peppers, spinach, or cherry tomatoes for added nutrients and flavor.
• Protein Boost: Consider adding chickpeas, grilled tofu, or tempeh for protein.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that zucchini noodles can release water, so it's best to consume them fresh.
• Warm Option: If you prefer, sauté the zucchini noodles for a couple of minutes in a non-stick skillet for a warm dish, but be careful not to overcook them as they can become mushy.
• Experiment with Nuts: Substitute different nuts such as almonds or pecans in the pesto for a unique flavor twist.

Enjoy your invigorating and flavorful Zucchini Noodles with Pesto as a delightful addition to your vegan Easter table!

Vegan Mac and Cheese

Vegan Mac and Cheese is a creamy, indulgent dish that captures the essence of traditional macaroni and cheese without any dairy. Perfect for families, gatherings, or anyone looking for a comforting meal, this dish can satisfy both vegans and non-vegans alike. The preparation time is approximately 30 minutes, making it an ideal choice for a quick weeknight dinner or a delightful addition to your Easter feast.

Ingredients:

• 8 oz elbow macaroni (or pasta of choice)
• 1 cup raw cashews, soaked for at least 2 hours
• 1 cup unsweetened almond milk (or other plant-based milk)
• 3 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (for topping, optional)
• Fresh parsley (for garnish, optional)

Cooking Steps:

1. Cook the Pasta: In a large pot, bring water to a rolling boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
2. Prepare the Cheese Sauce: In a blender, combine the soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Blend until smooth and creamy. You may need to add a little more almond milk if the sauce is too thick.
3. Mix Pasta and Sauce: In the pot used for cooking the pasta, return the drained macaroni and pour the cheese sauce over the pasta. Stir well to combine, ensuring all pasta pieces are coated with the sauce.
4. Optional Topping: If you like a crispy topping, preheat your oven to 350°F (175°C). In a small mixing bowl, combine breadcrumbs with olive oil and a pinch of salt. Spread the macaroni mixture in a baking dish, top with the breadcrumb mixture, and bake for 15–20 minutes or until golden brown.
5. Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Variations and Tips:

• Add Vegetables: For added nutrition, stir in steamed broccoli, spinach, or peas before baking.
• Spicy Kick: Incorporate a pinch of cayenne pepper or a splash of hot sauce for a spicy version.
• Cheesy Flavor: Use vegan cheese shreds in addition to or in place of the cashew sauce for an extra cheesy flavor.
• Storage: Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave, adding a splash of plant-based milk to loosen the sauce if necessary.

Enjoy your delightful Vegan Mac and Cheese this Easter!

Maple-Glazed Brussels Sprouts

Maple-Glazed Brussels Sprouts are a delicious, festive side dish that adds a touch of sweetness and elegance to any Easter gathering. Perfect for vegans and anyone looking to complement their holiday meals with colorful, nutritious vegetables, this dish balances savory and sweet flavors beautifully.

The preparation time is approximately 25 minutes, making it a quick and easy option to whip up alongside other dishes.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/4 cup pure maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste
• 1/4 cup chopped pecans (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the halved Brussels sprouts, olive oil, maple syrup, balsamic vinegar, salt, and pepper. Toss until the Brussels sprouts are evenly coated.
3. Spread the Brussels sprouts onto a baking sheet in a single layer, guaranteeing they are not overcrowded.
4. Roast in the preheated oven for 20 minutes, stirring halfway through to guarantee even cooking.
5. In the last 5 minutes of roasting, sprinkle chopped pecans over the Brussels sprouts for added crunch.
6. Once done, remove from the oven and let them cool slightly before garnishing with fresh parsley.

Variations and Tips:

• For a kick of heat, add a pinch of red pepper flakes to the glaze mixture.
• Try substituting maple syrup with agave nectar for a different sweet flavor.
• If you prefer a smoky flavor, toss in a teaspoon of smoked paprika with the sprouts before roasting.
• These Brussels sprouts pair well with a variety of main dishes, such as vegan roast or stuffed peppers, making them versatile for holiday feasts.
• To add a citrus twist, squeeze lemon juice over the Brussels sprouts before serving.

Enjoy a vibrant, mouth-watering side dish that will have everyone raving about your vegan Easter spread!

Vegan Lentil Loaf

Vegan Lentil Loaf is a hearty, nutritious dish that serves as a fantastic main course for any gathering or holiday meal, making it an excellent choice for vegans and those seeking plant-based options. This flavorful loaf is packed with protein and fiber, ensuring a satisfying meal for everyone.

The preparation time is around 15 minutes, followed by a cooking time of approximately 45 minutes, allowing for easy preparation in the kitchen while offering a delicious outcome.

Ingredients:

• 1 cup brown lentils, rinsed and drained
• 3 cups vegetable broth
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup carrots, finely diced
• 1 cup celery, finely diced
• 1 cup breadcrumbs (use gluten-free if necessary)
• 1/2 cup walnuts, chopped (optional)
• 1/4 cup nutritional yeast
• 2 tablespoons soy sauce or tamari
• 1 tablespoon tomato paste
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Ketchup or BBQ sauce for topping (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a medium saucepan, cook the lentils in vegetable broth according to package instructions until tender, about 25 minutes.
3. While the lentils are cooking, heat a skillet over medium heat and sauté onion, garlic, carrots, and celery until softened, about 5-7 minutes.
4. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, breadcrumbs, walnuts, nutritional yeast, soy sauce, tomato paste, flax egg, oregano, smoked paprika, salt, and pepper. Mix thoroughly until well combined.
5. Transfer the mixture to the prepared loaf pan and press down firmly to shape the loaf.
6. Spread ketchup or BBQ sauce over the top if desired.
7. Bake in the preheated oven for 30-35 minutes until firm, golden brown, and heated through.
8. Remove from the oven and let it cool for a few minutes before slicing and serving.

Variations and Tips:

• You can substitute lentils with other legumes like black beans or chickpeas for a different flavor and texture.
• Add in your favorite vegetables such as bell peppers or spinach for added nutrition.
• For a spicier kick, incorporate red pepper flakes or diced jalapeños.
• This loaf can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.
• Leftovers can be crumbled and used in salads, wraps, or as a filling for stuffed peppers.

Herb Roasted Potatoes

Herb Roasted Potatoes are a delightful, crispy, and flavorful side dish that perfectly complements any Easter meal.

This vegan-friendly recipe is ideal for families and guests, catering to those looking for a tasty yet simple addition to their holiday table.

With a preparation time of just 10 minutes and a cooking time of around 30 minutes, you'll have a delicious dish ready in no time.

Ingredients:

• 2 pounds baby potatoes (or any small potatoes)
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Optional: fresh parsley for garnish

Cooking Steps:

1. Preheat your oven to 425°F (220°C). This high temperature will help the potatoes achieve a perfectly crispy exterior.

2. Wash and scrub the baby potatoes, then cut them in half (or quarters if they are larger).

3. In a large mixing bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Stir until well mixed.

4. Add the halved potatoes to the bowl and toss carefully to guarantee all the potatoes are evenly coated with the herb mixture.

5. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased.

6. Roast the potatoes in the preheated oven for 25-30 minutes, turning them halfway through to guarantee even browning.

They should be golden brown and crispy when done.

7. Once cooked, remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Variations and Tips:

• For an added kick, sprinkle some red pepper flakes or smoked paprika into the herb mixture.
• Experiment with different herbs such as basil, oregano, or even a mix for various flavor profiles.
• If you're cooking for a large group, just double the recipe and use multiple baking sheets, making sure to keep the potatoes in a single layer for even roasting.
• Leftover roasted potatoes can be stored in an airtight container in the fridge for up to 3 days and can be reheated in the oven for crisps.
• Serve these herb-roasted potatoes alongside a vegan gravy or a revitalizing lemon-tahini dressing for a delightful contrast of flavors.

Mango and Avocado Salsa

Mango and avocado salsa is a vibrant and invigorating dish that perfectly captures the flavors of spring, making it an ideal accompaniment for your festive Easter table.

This dish is not only vegan but also gluten-free, appealing to a wide range of dietary preferences. It pairs beautifully with grilled vegetables, tortilla chips, or as a topping for tacos and burritos. The preparation time is quick, taking only about 10 minutes, which makes it a convenient option for busy holiday cooking.

Ingredients:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced (optional for spice)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Cooking Steps:

1. Begin by preparing all of your ingredients. Dice the mango and avocado, chop the red onion and red bell pepper, and finely mince the jalapeño pepper if you choose to add spice.
2. In a medium-sized mixing bowl, combine the diced mango, avocado, red onion, red bell pepper, and jalapeño (if using).
3. Add the chopped cilantro and drizzle the lime juice over the mixture.
4. Gently toss everything together until well combined, being careful not to mash the avocado.
5. Season with salt and pepper to taste. Adjust the lime juice if needed for added brightness.
6. Serve immediately with tortilla chips, or refrigerate for up to one hour to allow the flavors to meld together.

Variations and Tips:

• For a tropical twist, consider adding diced pineapple or kiwi to your salsa.
• If you want an added crunch, include some diced cucumber or a handful of corn.
• To enhance the flavors further, let the salsa sit for about 30 minutes before serving to allow the ingredients to meld.
• Serve it alongside grilled tofu or tempeh for a complete and satisfying vegan meal.

Vegan Chocolate Cake

This vegan chocolate cake is a rich and moist dessert that satisfies any chocolate lover's cravings. Perfect for Easter celebrations or any special occasion, this cake is both delicious and completely plant-based, making it suitable for vegans and those with dairy allergies.

With a preparation time of just about 20 minutes and a baking time of 30 minutes, you'll have a delightful treat ready to impress your family and friends in no time!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1/3 cup vegetable oil or melted coconut oil
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• ½ cup vegan chocolate chips (optional)

Cooking Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt until combined.
3. In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract together until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just mixed. Be careful not to over-mix; a few lumps are okay.
5. If using, gently fold in the vegan chocolate chips for added chocolaty goodness.
6. Pour the batter into the prepared cake pan and spread it evenly.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Variations and Tips:

• For an extra touch, you can add 1 tsp of instant coffee to the dry ingredients to enhance the chocolate flavor.
• Consider frosting the cake with a vegan chocolate ganache or whipped coconut cream for a more indulgent dessert.
• You can also layer this cake with your favorite vegan frosting between layers, if you choose to make it a layered cake.
• To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
• Add nuts, such as walnuts or pecans, to the batter for added texture.
• Serve with fresh berries or a scoop of dairy-free ice cream for a delightful dessert experience.

Enjoy your vegan chocolate cake as a delicious centerpiece for your Easter festivities or any gathering!

Strawberry Shortcake Parfait

The Strawberry Shortcake Parfait is a delightful, layered dessert that combines the sweetness of fresh strawberries with creamy vegan alternatives, creating a light and invigorating treat perfect for a spring celebration like Easter.

This dish is ideal for anyone looking for a vegan-friendly option that still captures the classic flavors of traditional shortcake. With a preparation time of just 20 minutes, it's a quick and easy recipe that can be put together in no time, making it an excellent choice for gatherings or a sweet finish to a holiday meal.

Ingredients:

• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons maple syrup (adjust to taste)
• 1 cup coconut whipped cream (or any vegan whipped topping)
• 1 cup vegan shortcake biscuits (store-bought or homemade)
• 1 teaspoon vanilla extract
• Fresh mint leaves for garnish (optional)

Cooking Instructions:

1. In a medium bowl, combine the sliced strawberries and maple syrup. Toss gently to coat the strawberries and let them sit for about 10 minutes to release their juices.
2. In a separate bowl, fold the vanilla extract into the coconut whipped cream for added flavor.
3. To assemble the parfaits, take a serving glass or bowl and layer the ingredients starting with a layer of the vegan shortcake biscuits at the bottom.
4. Add a layer of the macerated strawberries, followed by a generous layer of the vanilla coconut whipped cream.
5. Repeat the layers until the glass is filled, making sure to end with a layer of whipped cream on top.
6. Garnish with additional strawberry slices and fresh mint leaves if desired.
7. Serve immediately or refrigerate for up to 30 minutes before serving.

Variations and Tips:

• For added texture, you can include crushed nuts or granola between the layers.
• Substitute strawberries with other berries like blueberries, raspberries, or a mix for a berry medley parfait.
• For a gluten-free option, use gluten-free shortcake biscuits or crumbled gluten-free cookies.
• Customize the sweetener by using agave syrup, date syrup, or other vegan-friendly sweeteners based on your preference.
• Feel free to make the parfaits in advance; just keep the whipped cream separate until ready to serve for better texture.

Coconut Cream Pie

Coconut Cream Pie is a delightful vegan dessert that's rich, creamy, and bursting with tropical flavor, making it an excellent choice for Easter celebrations or any festive occasion. This pie is perfect for anyone seeking a dairy-free sweet treat that satisfies cravings for something indulgent yet wholesome.

The preparation time for this recipe is approximately 30 minutes with an additional chilling time of at least 3 hours to let the filling set.

Ingredients:

• 1 pre-made graham cracker or vegan pie crust
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup coconut cream (chilled)
• 1/2 cup shredded unsweetened coconut
• 1/2 cup maple syrup or agave nectar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Optional: toasted coconut flakes for garnish

Cooking Steps:

1. In a medium saucepan, combine the coconut milk, coconut cream, maple syrup, cornstarch, and salt. Whisk until smooth to prevent any lumps.
2. Place the saucepan over medium heat and cook, stirring constantly until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
3. Once thickened, remove from heat and stir in the vanilla extract and shredded coconut until well mixed.
4. Pour the coconut mixture into the pre-baked pie crust, smoothing it out with a spatula.
5. Cover the pie with plastic wrap and refrigerate for at least 3 hours, or until fully set.
6. Once chilled, slice the pie and top with toasted coconut flakes if desired. Serve immediately and enjoy!

Variations and Tips:

• For a chocolate twist, you can add 1/4 cup of cocoa powder to the coconut cream mixture before thickening it.
• If you prefer a nutty flavor, try using almond milk instead of coconut milk for a lighter version.
• For a more tropical vibe, consider adding finely chopped pineapple or banana along with the coconut flakes in the filling.
• Make sure to chill the coconut cream overnight before using to achieve a thicker texture.
• This pie can also be made a day ahead of time, making it a convenient option for busy holiday preparations.

Vegan Carrot Cake

Vegan carrot cake is a delightful and moist dessert that combines the natural sweetness of carrots with warm spices, making it an ideal treat for those looking to enjoy a plant-based option during Easter celebrations or any special occasion. This cake is perfect for vegan enthusiasts, families, or anyone wanting to indulge in a deliciously wholesome dessert.

The preparation time is approximately 20 minutes, with a baking time of 30-35 minutes.

Ingredients

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar (or coconut sugar)
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup unsweetened applesauce
• ½ cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 2 cups grated carrots
• ½ cup crushed pineapple, drained (optional)
• ½ cup chopped walnuts or pecans (optional)
• ½ cup raisins or currants (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, mix together the applesauce, vegetable oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over-mix.
5. Fold in the grated carrots, crushed pineapple, nuts, and raisins if using. Confirm everything is evenly distributed throughout the batter.
6. Pour the batter into the prepared baking pan and smooth out the top with a spatula.
7. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Variations & Tips

• For a frosting, consider a vegan cream cheese frosting made from vegan cream cheese, powdered sugar, and lemon juice for a tangy finish.
• You can also add in other spices such as ginger or cloves for an additional flavor profile.
• For a healthier option, substitute some or all of the sugar with ripe bananas or almond flour.
• Experiment with different mix-ins like coconut flakes or chocolate chips for a unique twist on the classic carrot cake.
• Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.

Raw Key Lime Pie

This Raw Key Lime Pie is a rejuvenating, delicious dessert that is perfect for Easter celebrations, family gatherings, or any warm weather occasion.

This vegan and gluten-free treat is made without baking, making it simple to prepare in just 15 minutes. The tangy lime flavor paired with a creamy texture and a nutty crust makes it an ideal option for those looking for a healthy dessert that doesn't compromise on taste.

Ingredients:

• 1 cup raw almonds or cashews
• 1 cup pitted Medjool dates
• 1 cup raw cashews (soaked for at least 4 hours)
• 1/2 cup fresh lime juice
• Zest of 2 limes
• 1/4 cup maple syrup or agave nectar
• 1/4 cup coconut oil, melted
• A pinch of salt
• Sliced limes or lime zest for garnish (optional)

Instructions:

1. Prepare the crust: In a food processor, combine the raw almonds (or cashews) and pitted Medjool dates. Process until the mixture resembles a coarse meal and clumps together. If the mixture is too dry, you can add a little water one teaspoon at a time until it holds together.
2. Form the crust: Press the crust mixture firmly into the bottom of a 9-inch pie pan evenly. Use the back of a spoon or your fingers to smooth it out. Set it aside.
3. Make the filling: Drain the soaked cashews and place them in the food processor. Add the fresh lime juice, lime zest, maple syrup, melted coconut oil, and a pinch of salt. Process until smooth and creamy, scraping down the sides as needed.
4. Combine and pour: Once the filling is smooth, pour it over the prepared crust and spread it evenly with a spatula.
5. Chill: Place the pie in the refrigerator for at least 2 hours to firm up. For best texture, let it chill overnight.
6. Serve: Once set, slice the pie and garnish with lime slices or extra lime zest, if desired. Serve chilled and enjoy!

Variations and Tips:

• For a different flavor, try adding a few drops of natural food coloring to the filling for a pop of color or switch lime for lemon for a lemon pie variation.
• If looking for added sweetness, incorporate a few tablespoons of shredded coconut to the filling for a tropical twist.
• You can substitute the maple syrup with agave nectar or a sweetener of your choice.
• To enhance the flavor, adding a teaspoon of vanilla extract to the filling can create a pleasant depth.

Enjoy this vibrant Raw Key Lime Pie, a guilt-free indulgence that everyone will love!

Berry Crumble Bars

Berry Crumble Bars are a delightful, vegan-friendly dessert that perfectly embodies the flavors of spring. These delicious bars combine a sweet and tangy berry filling with a crumbly oat topping, making them an excellent choice for a light Easter treat or a snack to enjoy with your afternoon coffee.

They are suitable for vegans, fruit lovers, and anyone seeking a wholesome dessert option. The preparation time is approximately 20 minutes, with an additional 30 minutes of baking.

Ingredients:

• 2 cups rolled oats
• 1 cup all-purpose flour (or gluten-free flour)
• 1/2 cup brown sugar
• 1/4 cup coconut oil (melted)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups mixed berries (fresh or frozen)
• 2 tablespoons maple syrup (for berry mixture)
• 1 tablespoon cornstarch (for berry mixture)

Cooking Steps:

1. Preheat your oven to 350°F (180°C) and line an 8×8 inch baking pan with parchment paper.
2. In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, melted coconut oil, vanilla extract, baking powder, and salt. Mix until well combined and crumbly.
3. Press about two-thirds of the oat mixture into the bottom of the prepared baking pan to form the base layer.
4. In another bowl, combine the mixed berries, maple syrup, and cornstarch. Toss until the berries are coated, then spread the berry mixture evenly over the oat base.
5. Crumble the remaining oat mixture on top of the berry filling.
6. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the berry filling is bubbling.
7. Allow to cool in the pan for about 10 minutes, then lift out using the parchment paper and let cool completely on a wire rack. Once cooled, slice into bars and serve.

Variations and Tips:

• Feel free to use any combination of berries you like—raspberries, blueberries, strawberries, and blackberries all work beautifully.
• For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg to the oat mixture.
• For a nutty twist, add a handful of chopped nuts or seeds into the oat crust.
• If you prefer a sweeter treat, adjust the amount of maple syrup in the berry mixture according to your taste.
• To store, keep the bars in an airtight container at room temperature for 3-4 days or refrigerate for up to a week.