Easter dinner tends to be one of those options for meat eaters. There are plenty of recipes that involve lamb, beef, and sometimes pork. There are a few chicken and fish dishes, too. But they just all focus on animal products.
When they’re not for meat eaters, they are full of vegetarian-friendly foods. This doesn’t mean they’ll be suitable for vegans. Too many of them include dairy products and eggs.
Whether you’ve chosen the vegan lifestyle for health or moral reasons, you want to get rid of all the dairy and meat. You need to step away from the animal products, and it’s not always that easy. Well, we want to make it simple.
Easter dinner can be exciting and vegan-friendly. Here are seven Easter dinner meals that vegans will love.
Can’t You Just Opt for Substitutes?
We’re now in a world where veganism is much easier than it used to be. There are more people choosing this type of lifestyle or others that require a reduction in dairy and meat. That means more substitution options are available. You can walk into your grocery store and easily find almond or soy milk for consumption. Vegan cheese is more affordable than ever before.
Sure, there are going to be some recipes here that use the substitutes. The benefit here is that we tell you what type of substitutes you should look out for.
But there is this common view with many recipe sites that you should look for your own substitutes. You should be able to take a normal recipe and make an educated choice. Sure, you could do that but why should you have to? Why aren’t there more vegan Easter dinner meals?
When you’re fed up of finding the substitutions or working out what will work better for you, turn to these seven Easter dinner recipes instead.
Roasted Portobello Mushrooms with Peppers and Seitan
Let’s start with a hearty meal that will leave you feeling fuller for longer. This dish is full of fiber to support your digestive system and has a festive taste perfect for all special occasions. You don’t need a lot of special ingredients, and there are high chances that you get most them anyway.
Ingredients:
- 2lbs of seitan, chopped into chunks
- 1 red bell pepper, seeded and chopped into strips
- 1 yellow bell pepper, seeded and chopped into strips
- 2 courgettes, chopped
- 8-10oz of Portobello mushrooms stemmed and then sliced
- 2tbsp of oil of choice
- ½ cup of teriyaki marinade (you can make your own or cheat with a store-bought option if you’d like)
- 3-4 scallions, sliced thinly
- Hot red pepper flakes to taste
- ¼ cup of parsley, chopped finely or 2tbsp of dried parsley
Method:
- Preheat the oven to 400F
- Mix the seitan, peppers, courgettes, teriyaki, and oil together in a bowl and then place into a roasting pan
- Roast for 15 minutes, stirring every now and then
- Add the scallions and roast for another 5-10 minutes, until there are a few charred spots
- Transfer to a container and season with the red pepper flakes and parsley
This tends to be used as a side dish for a nut roast or something similar. It’s completely up to you. If you want, you can add some boiled brown or wild rice as a bed for the delicious vegetables instead. They also work well on a bed of potatoes.
Tofu Quiche with Herby Mushrooms
How about a quiche? To help to keep the calories down, this is a crust less option. This also makes it much easier to make! Yes, quiches tend to use eggs, but we’re going to give you a perfectly vegan-friendly option that you and the kids will love. Nobody will notice the difference.
Ingredients:
- 1tbsp oil of choice
- 1 ½ cups of onion, chopped
- 2 garlic cloves, crushed
- 8oz of cremini mushrooms, chopped
- ¼ cup of cilantro, chopped
- 2tbsp dill, chopped
- 2tbsp herbs of choice, chopped
- 14-16oz of tofu, drained, blotted, and crumbled
- 2tsp curry powder
- ½ cup of bread crumbs
- Sliced tomatoes
- Salt and black pepper to taste
Method:
- Preheat the oven to 350F
- In a skillet, heat the oil and then sauté the onion and garlic, until the onion browns
- Remove the onion and garlic and put to one side
- Now cook the mushrooms in that same skillet, until they give off a little liquid
- Drain the liquid and stir in all the herbs, removing from the heat
- Put half of the onion mixture into a blender with the tofu and curry powder and blend until smooth, and then pour into a bowl with the rest of the onions and the herby mushrooms
- Oil your quiche pan and sprinkle with the bread crumbs
- Pour the tofu mixture and top with the tomatoes in circles
- Bake for 40 minutes, until it sets firmly, and then leave to stand for 10-15 minutes
You can serve this with a delicious side salad with a balsamic vinaigrette. If you want something warm for the meal, try some boiled potatoes with some vegan butter.
Spring Vegetable Vegan Tart
Tarts tend to be avoided because people don’t want the faff. Well, it’s not that difficult. You can put everything together with ease. This does use puff pastry, and you’ll want to check how the pastry is made. This is where you’ll want to do a little research into the manufacturers. The great news is that once you get the name of a vegan-friendly one, you’ll never have to research again.
Puff pastry isn’t known for its health benefits. Remember this is Easter though. Opting for something a little “naughty” for this one meal isn’t going to blow your lifestyle completely! Your kids will love something unusual, too.
Ingredients:
- 2 sheets of puff pastry (thawed if using frozen)
- 2tbsp oil of choice
- 1 red onion, slices thinly
- 4 garlic cloves, crushed
- 1 red bell pepper, seeded and chopped into strips
- 16 spears of asparagus, trimmed at the bottom and chopped into sections
- 4oz of cremini mushrooms, chopped
- 4-5oz of baby spinach
- 1/3 cup of sun-dried tomatoes, sliced
- 2tsp Italian seasoning
- 4oz of vegan-friendly mozzarella cheese (optional)
Method:
- Preheat the oven to 400F and arrange your puff pastry on two parchment paper lined baking trays
- In a skillet, heat the oil and then cook the onions until translucent
- Add the garlic and cook until the onion is a golden color
- Add the mushrooms, pepper, and asparagus, cooking for 2-3 minutes until the asparagus is slightly tender
- Add the tomatoes and spinach, cooking for another minute to wilt the spinach
- Remove from the heat and then add in the seasoning with some salt and pepper if you’d like
- Grate your vegan cheese and sprinkle over the top of your puff pastry (skipping this step if not using the cheese)
- Spread the vegetables over the top and fold over the edges
- Bake for 15 minutes, until the pastry is golden, and then stand for 5 minutes
This recipe really doesn’t need anything served with it. You can opt for a side salad if you’d like, though.
Quinoa and Broccoli Casserole
How about a casserole for your Easter dinner? Casseroles are often overlooked since they usually include some type of meat. Well, you’ll get your protein intake with the quinoa in this delicious recipe.
Ingredients:
- 1 ½ cups of quinoa, rinsed
- 3 cups of vegetable broth
- 2tsp seasoning blend
- 2tbsp oil of choice
- 1 onion, chopped thinly
- 2 broccoli crowns, chopped into pieces
- 1/3 cup mixture of sun-dried tomatoes and black olives, sliced (if you don’t like either one, have a 1/3 cup of just one of the ingredients)
- 1 cup of vegan cheese, grated
- 2-3 tomatoes, sliced
- Salt and black pepper to taste
Method:
- Preheat the oven to 400F
- Mix the quinoa and broth together with the seasoning in a saucepan and allow to boil
- Reduce the heat and simmer for 15 minutes, until the broth is absorbed
- In a skillet, heat the oil and then cook the onion until it’s golden
- Add in the broccoli to the onion and cover to cook for 5-7 minutes
- In a mixing bowl, combine the quinoa with the broccoli, tomato and olives, and half of your cheese, seasoning with the salt and black pepper
- Pour into an oiled casserole dish and then place the tomato slices on top with the rest of the cheese
- Bake for 20-25 minutes, until the top, is crisp and golden
Like with other dishes, you don’t need to serve this with anything. If you would like to, opt for some mashed potatoes, boiled rice, or a delicious side salad.
Chickpea Ratatouille
Though that a ratatouille would be difficult to do? There are certain movies that make it look impossible, but it certainly isn’t. With the chickpeas, you get a protein-delicious meal perfect for Easter Sunday.
Ingredients:
- 3 ½ cups of chickpeas, cooked
- 1 ½ cups of red onion, chopped finely
- 3-4 garlic cloves, crushed
- 28oz of chopped tomatoes
- ½ cup of red bell pepper, seeded and chopped
- 2tbsp apple cider vinegar
- 2tbsp oil of choice
- 1tbsp ginger, grated
- 2tsp agave nectar
- 2tsp mustard seeds
- 2tsp basil, dried
- 1tsp oregano, dried
- 1/2tsp rosemary, dried
- 1tsp salt
- 1/8tsp allspice
- 2 bay leaves
- Grains, cooked according to packet
- Black pepper to taste
Method:
- Preheat the oven to 400F
- Combine everything except the bay leaves in a casserole dish and combine by thoroughly stirring
- Place the bay leaves into the mixture and bake, covered, for 30 minutes
- Stir again and cover to bake for another 35-45 minutes (you’ll want to stir regularly while baking)
- Remove the bay leaves and serve over a bed of the cooked grains
The cooked grains can include brown rice, quinoa, or wild rice. It’s completely up to you. If you don’t want the grains, you can opt for some boiled potatoes on the side instead.
White Wine Vegetable Pasta
Do you want a pasta dish that isn’t too unhealthy? Well, this is where this dish is perfect. You only use half a pound of pasta, so you get far more vegetables than you do carbs. You can also choose the type of pasta you use, with whole grain options widely available.
Ingredients:
- 1/2lb of pasta
- 3tbsp oil of choice
- 1 red onion, chopped thinly
- 2-3 garlic cloves, crushed
- ¼ cup of dry white wine
- 2 cups of cauliflower, chopped into florets
- 2 cups of broccoli, chopped into florets
- 12 asparagus stalks, chopped
- 1 cup of white mushrooms, chopped
- 1 summer squash, chopped
- 14-16oz of chopped tomatoes
- ½ cup of sun-dried tomatoes, chopped
- 1tsp oregano, dried
- 1/4tsp thyme, dried
- Basil, fresh, to taste
- Red pepper flakes, to taste
- Salt and black pepper, to taste
- Vegan Parmesan cheese (optional)
Method:
- Cook your pasta according to the instructions, until it’s al dente, and drain
- In a skillet, heat the oil and then fry the onions until translucent
- Add the garlic and cook until the onions are golden
- Add the cauliflower and wine, covering and cooking for 3 minutes
- Add in the broccoli, tomatoes, squash, asparagus, and dried herbs, covering and simmering for 5-7 minutes
- Add the vegetables to the pasta in a large bowl and then add your tomatoes and a touch of oil (if your sun-dried tomatoes are no in oil already)
- Stir in your basil so you can taste the flavors and then add in the rest of the seasoning and red pepper flakes
- Serve with the cheese on top if you’re using it
If you have guests who aren’t vegan, you can choose to put a normal parmesan cheese out for them if you’d like. It’s your house, so your rules!
Serve with a small side salad to add a bit more color to your plate.
Stuffed Bell Peppers
Finally, it’s time to use your bell peppers in a slightly different way. Stuffed peppers are highly popular and easy to make. Here’s a look at a popular recipe using rice. You can use normal brown rice if you’d like, but orzo is a popular alternative for a special occasion.
Ingredients:
- 2 cups of vegetable broth
- 1 cup of rice
- 1tbsp oil of choice
- 1 onion, chopped finely
- 2 garlic cloves, crushed
- 1 stalk of celery, chopped finely
- 1 cup of bread crumbs
- 1 cup of green peas (thawed if frozen)
- ¼ cup of fresh parsley, chopped finely
- 1/3 tsp dried oregano
- 1/2tsp dried thyme
- 4-5 bell peppers, any color will do
- Salt and black pepper to taste
Method:
- Simmer the broth in a saucepan and then stir in the rice, cooking until all the water is absorbed (add more water if the rice isn’t al dente yet)
- In a skillet, heat the oil and then fry the onion, celery, and garlic together until golden
- Stir in the bread crumbs, peas, and all the herbs, and cook for another 5 minutes
- Season with the salt and black pepper before removing form the heat
- Preheat the oven to 350F
- Slice the tops of the bell peppers off to take out the stems and seeds
- If your peppers don’t stand well, slice part of the bottom off so not to create a hole through!
- Rinse the peppers to remove all the seeds
- Divide the rice between the peppers and then place in a baking dish
- Sprinkle over leftover bread crumbs and then cover with foil loosely
- Bake for 30-40 minutes, until the peppers are a little tender
Serve the dish with a side salad with some balsamic vinegar or a dressing of your choice. Your kids will love getting stuck in and won’t even notice that there are no animal products involved. Your guests will want to come over for dinner next Easter!
Make Your Vegan Easter Dinner Delicious
Whoever tells you to find your own substitutes for popular Easter meals don’t know what they’re talking about. There are so many different types of recipes that you can enjoy, and you won’t even realize that you’re trying something vegan. These are great introductions to the vegan lifestyle if you’re currently considering it.
If you’re a vegetarian looking for something different, you can opt for normal cheese instead of vegan cheese. However, you may want to try the non-dairy options. They are going to be far healthier for you, if you get your calcium through your dark leafy greens!
Most these dishes work extremely well with side salads. Try a Mediterranean style salad, using black olives and romaine lettuce but skip on the feta. You can then make a vinaigrette with some balsamic vinegar and olive oil.
Enjoy your Easter dinner with ease your way.
