Embrace a vibrant Vegan Easter, where traditional festivities blossom with new life through a treasure trove of vegan and lacto vegetarian recipes. As spring unfurls, let’s reinvent our celebrations, savoring the earth's awakening with plant-based treats and cruelty-free delights, from Vegan Mac and Cheese to hearty Vegan Savoury Pies and sweet, sumptuous Double Chocolate Brownie Cakes, each dish a vibrant tribute to nature's abundance.
This Vegan Easter, let’s make a conscious choice to support animal welfare, champion environmental care, and embrace healthier living. Join us as we weave new traditions with every cruelty-free egg and plant-based dish, making this season a beacon of hope and compassion. Together, we’ll explore the endless possibilities that vegan recipes bring to the Easter table, transforming a time-honored holiday into a celebration of life in its kindest form. Let this Easter be a testament to the love and respect we hold for our planet and all its inhabitants, unified by the joy of Vegan Easter recipes.
Contents:
1. Introduction: A Fresh Take on Easter Traditions
2. Vegan Easter Recipes - Brunch and Appetisers
3. Vegan Easter Recipes - Main Courses
4. Vegan Easter Recipes - Desserts
5. Conclusion: Embracing the Spirit of a Compassionate Easter
As we embrace the spirit of Vegan Easter, it’s time to explore the heart of our celebration: the food. Our feast is more than just a meal; it’s a vibrant tapestry of flavors, colors, and textures that celebrate the abundance of the plant-based world. From appetizing starters to sumptuous mains and delectable desserts, each dish tells a story of compassion, sustainability, and health. These vegan recipes are not just for those who follow a vegan lifestyle; they are for anyone who wishes to add a burst of freshness and innovation to their Easter table. Let’s dive into the world of vegan Easter recipes, where traditional favorites are reimagined with a plant-based twist, ensuring that every bite is filled with guilt-free joy.
Vegan Easter Recipes - Brunch / Appetisers
1.Golden Vegan Baked Pretzels
Easter is a time of sharing, and what better way to do so than with a batch of warm, vegan golden-baked pretzels? These twisted delights are a nod to traditional Easter breads, but with a vegan twist. Paired with a creamy garlic mayo dip, this Vegan recipe,is a perfect balance of comfort and zest, ideal for an Easter brunch or as an appetiser to share with loved ones.
Serves: 4
Preparation time: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes
Recipe:
Ingredients:
- 500g strong white bread flour, plus extra for dusting
- 2 tsp instant yeast
- 1 tbsp caster sugar
- 1 tsp salt
- 300ml warm plant-based milk
- 2 tbsp baking soda
- Coarse sea salt, for sprinkling
- Freshly chopped parsley, for garnish
- Sesame seeds, for garnish
For the Garlic Mayo Dip:
- 100ml vegan mayonnaise
- 1 clove of garlic, minced
- 1 tsp lemon juice
- A pinch of paprika, for garnish
Method:
1. In a large mixing bowl, combine flour, yeast, caster sugar, and salt. Make a well in the centre and pour in the warm milk. Mix to form a soft dough.
2. Turn out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for 20 minutes.
3. Preheat the oven to 200°C/180°C Fan/Gas Mark 6 and line two baking trays with parchment paper.
4. Knock back the dough, then divide into 8 equal pieces. Roll each piece into a long rope, twist into a pretzel shape, and place on the prepared trays.
5. In a large pan, bring 2 litres of water to a boil. Add baking soda carefully, as it will bubble up. Boil each pretzel for 20 seconds per side, then transfer back to the baking trays.
6. Sprinkle each pretzel with coarse salt and sesame seeds, then bake for 12-15 minutes or until a rich golden brown.
7. For the dip, combine vegan mayonnaise, minced garlic, and lemon juice in a small bowl. Chill until ready to serve.
8. Serve pretzels warm, garnished with chopped parsley and with the garlic mayo dip sprinkled with paprika.
Additional Recommendations:
- For a touch of sweetness, add a cinnamon sugar coating instead of salt after baking.
- Serve fresh out of the oven for the best flavour and texture.
-Add a pinch of Turmeric powder for colour (We did!)
Allergy Information / Alternative/Substitutions:
- This recipe contains gluten and may contain soy, depending on the brand of vegan mayonnaise used.
- For a nut-free version, ensure the plant-based milk is nut-free, such as oat or soy.
Nutritional Information:
- Calories: Approximately 420 kcal per serving (including dip)
- Protein: 12g
- Fat: 10g (1g saturated)
- Carbohydrates: 74g (3g sugars)
- Fibre: 3g
- Sodium: 980mg
2. Vegan Cheese, Mushroom, and Spinach Filo Parcels with Sweet Chilli Dip
Gather your apron and whisk away into the kitchen this Easter to create something truly special—Vegan Cheese, Mushroom, and Spinach Filo Parcels. These flaky, golden parcels are a fusion of earthy mushrooms, creamy vegan cheese, and tender spinach, all encased in light filo pastry. Served with a homemade sweet chilli dip, each bite is a celebration of spring’s return.
Serves: 4
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Recipe:
Ingredients:
- 8 sheets of filo pastry
- 300g chestnut mushrooms, finely chopped
- 200g fresh spinach, washed and roughly chopped
- 200g vegan cheese, grated
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus extra for brushing
- Salt and pepper, to taste
- 1 tbsp sesame seeds, for garnish
- Fresh parsley, chopped, for garnish
For the Sweet Chilli Dip:
- 3 tbsp sweet chilli sauce
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- Fresh red chilli, finely chopped, for garnish
- A pinch of sesame seeds, for garnish
Method:
1. Preheat your oven to 190°C (170°C fan assisted) and line a baking tray with parchment paper.
2. In a pan over medium heat, warm 1 tablespoon of olive oil. Sauté the onion until translucent, then add garlic and mushrooms, cooking until the mushrooms are tender and browned. Stir in the spinach until wilted. Season with salt and pepper, then set aside to cool slightly.
3. Mix in the grated vegan cheese with the mushroom and spinach mixture.
4. Lay out one sheet of filo pastry, brush lightly with olive oil, and place another sheet on top. Spoon a quarter of the filling into the middle and fold to create a square shape. Continue folding to keep the square shape. Repeat with the remaining sheets and filling.
5. Place the parcels on the baking tray, brush the tops with a bit more olive oil, and sprinkle with sesame seeds.
6. Bake for 20-25 minutes, or until the parcels are golden and crisp.
7. While the parcels are baking, prepare the sweet chilli dip by mixing the sweet chilli sauce, rice vinegar, and soy sauce in a bowl.
8. Garnish the dip with finely chopped fresh chilli and a sprinkle of sesame seeds.
9. Serve the filo parcels hot, garnished with fresh parsley alongside the sweet chilli dip.
Additional Recommendations:
- For a nuttier flavour, consider adding a sprinkle of crushed walnuts into the cheese and spinach filling.
Allergy Information / Alternatives:
- The filo pastry is not gluten-free; use gluten-free pastry as an alternative if required.
- For a soy-free option, ensure that your vegan cheese is soy-free and substitute soy sauce with tamari or coconut aminos.
Nutritional Information:
- Calories: 390 kcal per serving
- Protein: 12g
- Fat: 20g (saturated: 5g)
- Carbohydrates: 45g (sugars: 5g)
- Fibre: 3g
- Sodium: 750mg
3. Colourful Vegan Roasted Butternut Squash and Bell Pepper Quinoa Salad
Welcome the freshness of spring and the bright colours of Easter with this nutritious and flavourful Vegan Roasted Butternut Squash and Bell Pepper Quinoa Salad. Perfect as a vibrant Easter brunch or an appetiser, this dish combines the sweetness of roasted vegetables with the earthiness of quinoa, making it a delightful addition to your Vegan Easter spread. It's a recipe that is as pleasing to the eyes as it is to the palate, and is sure to be a hit with both vegan and lacto vegetarian guests.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Recipe:
Ingredients:
- 1 butternut squash, peeled and cubed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 large red onion, sliced
- 2 tablespoons olive oil
- 200g quinoa
- 400ml vegetable stock
- Handful of cherry tomatoes, halved
- A bunch of fresh parsley, chopped
- Salt and pepper, to taste
- 1 teaspoon of sesame seeds, for garnish
Method:
1. Preheat your oven to 200°C (180°C fan assisted).
2. Toss the butternut squash, red and yellow bell peppers, and red onion with olive oil on a baking tray. Season with salt and pepper. Roast in the oven for 25-30 minutes until the vegetables are tender and lightly caramelised.
3. While the vegetables are roasting, rinse the quinoa under cold water. Bring the vegetable stock to a boil in a pot, stir in the quinoa, and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the quinoa is fluffy and the liquid has been absorbed.
4. In a large serving bowl, combine the cooked quinoa with the roasted vegetables and the cherry tomato halves.
5. Just before serving, sprinkle with fresh parsley and sesame seeds for an extra touch of texture and a pop of colour.
6. Season with additional salt and pepper if needed and serve either warm or at room temperature.
Additional Recommendations:
- Drizzle with a balsamic reduction or a squeeze of fresh lemon juice for added zest.
Allergy Information / Alternative/Substitutions:
- This recipe is naturally gluten-free, vegan, and nut-free.
- For a soy-free version, ensure that the vegetable stock is soy-free.
Nutritional Information:
- Calories: Approx 320 kcal per serving
- Protein: 8g
- Fat: 10g (saturated: 1.5g)
- Carbohydrates: 50g (sugars: 8g)
- Fibre: 7g
- Sodium: 480mg
4. Sun- kissed Vegan Focaccia Bread
A slice of this Sun-kissed Vegan Focaccia brings the essence of a Mediterranean Easter right to your table. This appetising bread is dimpled with juicy cherry tomatoes and briny olives, finished with a sprinkling of fresh herbs that whisper tales of sunny, faraway coasts. Perfect for a Vegan Easter brunch or as a side, this focaccia is a simple yet delicious testament to the versatility and richness of vegan recipes, sure to be adored by vegan and lacto vegetarian gourmands alike.
Serves: 4
Preparation time: 15 minutes (plus 1 hour for dough to rise)
Cooking time: 20 minutes
Total time: 1 hour 35 minutes
Recipe:
Ingredients:
- 500g strong white bread flour
- 7g fast-action dried yeast
- 2 tsp fine sea salt
- 350ml lukewarm water
- 4 tbsp extra virgin olive oil, plus extra for drizzling
- A handful of cherry tomatoes, halved
- A handful of green olives, pitted
- 2 tsp dried rosemary
- 2 tsp dried thyme
- Coarse sea salt, for sprinkling
- Freshly ground black pepper
Method:
1. In a large bowl, mix together the flour, yeast, and fine sea salt. Make a well in the middle and pour in the lukewarm water and 2 tablespoons of olive oil.
2. Bring the mixture together with your hands or a wooden spoon until a soft dough forms.
3. Turn out the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
4. Place the dough in a clean bowl, cover with a damp tea towel, and leave to rise in a warm place for about 1 hour or until doubled in size.
5. Preheat your oven to 220°C (200°C fan assisted).
6. Drizzle 2 tablespoons of olive oil over a baking tray. Place the dough on the tray and press it out to a rectangle, pushing your fingers into the dough to make dimples.
7. Press the halved cherry tomatoes and olives into the dimples. Sprinkle over the dried rosemary, thyme, coarse sea salt, and freshly ground black pepper.
8. Drizzle with a little more olive oil and leave to rise for another 20 minutes.
9. Bake in the preheated oven for 20 minutes or until puffed up and golden.
10. Remove from the oven and while still warm, drizzle with a little more extra virgin olive oil.
11. Cut into squares and serve as part of your Vegan Easter feast.
Additional Recommendations:
- For an extra burst of flavour, add a sprinkle of nutritional yeast before baking for a cheesy taste.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a gluten-free version, substitute the strong white bread flour with a gluten-free bread mix, following packet instructions for rising times.
Nutritional Information:
- Calories: Approx 500 kcal per serving
- Protein: 13g
- Fat: 14g (saturated: 2g)
- Carbohydrates: 80g (sugars: 3g)
- Fibre: 5g
- Sodium: 880mg
Vegan Easter Recipes - Mains
5. Vegan Mac and Cheese
As the centerpiece of your Vegan Easter brunch, this classic comfort dish is reimagined. Indulge in the creamy richness of Vegan Mac and Cheese, a recipe that will comfort and satisfy with every spoonful. It's the perfect warm, hearty appetiser to kick off your festive meal, and it promises all the nostalgic flavours without any dairy. A sprinkle of golden breadcrumbs adds a delightful crunch, creating a dish that’s as visually appealing as it is delicious. This is more than a recipe; it's a lacto vegetarian and vegan revelation that mac and cheese can indeed be just as sumptuous without the cheese.
Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Recipe:
Ingredients:
- 350g macaroni pasta
- 40g vegan butter
- 35g plain flour
- 600ml unsweetened almond milk
- 200g grated vegan cheese
- 1 tsp English mustard
- 1 tbsp nutritional yeast
- Salt and pepper, to taste
- 50g vegan breadcrumbs
- Olive oil, for drizzling
- Fresh parsley, chopped, for garnish
- Vegan barbecue sauce, for drizzling
Method:
1. Preheat your oven to 180°C (160°C fan assisted).
2. Cook the macaroni pasta in salted boiling water according to packet instructions until al dente. Drain and set aside.
3. In a saucepan, melt the vegan butter over medium heat. Stir in the flour and cook for a couple of minutes to create a roux.
4. Gradually whisk in the almond milk until you have a smooth sauce. Continue to cook, stirring constantly until the sauce thickens.
5. Remove from heat and stir in the grated vegan cheese, English mustard, and nutritional yeast until the cheese has melted. Season with salt and pepper.
6. Add the cooked macaroni to the sauce and mix well until each pasta piece is coated.
7. Transfer the macaroni and cheese to a baking dish. Sprinkle with vegan breadcrumbs and drizzle with a little olive oil.
8. Bake for 20 minutes, until the top is golden and crispy.
9. Remove from the oven, drizzle with vegan barbecue sauce and garnish with fresh parsley before serving.
Additional Recommendations:
- For a gluten-free version, use gluten-free pasta, gluten free vegan cheese and breadcrumbs.
Allergy Information / Alternative/Substitutions:
- This recipe is lacto vegetarian and vegan friendly.
- For those with nut allergies, use oat milk or soy milk as an alternative to almond milk.
Nutritional Information:
- Calories: Approx 580 kcal per serving
- Protein: 18g
- Fat: 22g (saturated: 5g)
- Carbohydrates: 78g (sugars: 4g)
- Fibre: 5g
- Sodium: 710mg
6. Vegan BBQ Glazed Tofu Steaks
As the Vegan Easter main event, these BBQ Glazed Tofu Steaks are a showstopper, sure to impress both vegans and lacto vegetarians alike. Firm tofu is transformed into succulent 'steaks', infused with a homemade BBQ marinade that caramelises beautifully upon grilling. Each steak is seared to perfection, offering a smoky, savoury, and slightly sweet taste that promises to be the highlight of your festive feast.
Serves: 4
Preparation time: 1 hour (including marinating time)
Cooking time: 10 minutes
Total time: 1 hour 10 minutes
Recipe:
Ingredients:
400g firm tofu, pressed and sliced into 4 'steaks'
100ml BBQ sauce (vegan)
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp apple cider vinegar
2 cloves garlic, minced
1 tsp smoked paprika
1/2 tsp ground black pepper
Olive oil, for brushing
Fresh parsley, chopped, for garnish
Method:
Begin by pressing the tofu to remove excess moisture. Wrap the tofu in a clean tea towel and place a heavy object on top for about 15 minutes.
In a bowl, whisk together the BBQ sauce, soy sauce, maple syrup, apple cider vinegar, minced garlic, smoked paprika, and black pepper to create the marinade.
Place the tofu steaks in the marinade, ensuring they are well-coated. Cover and let them marinate in the refrigerator for at least 45 minutes, turning them halfway through.
Preheat your grill to a medium-high setting, or if using a grill pan, heat it on the stove.
Lightly brush the grill with olive oil to prevent sticking. Place the marinated tofu steaks on the grill and cook for about 5 minutes on each side, or until they have pronounced grill marks and the marinade has caramelised.
Remove the tofu steaks from the grill and let them rest for a minute.
Serve the tofu steaks hot, garnished with chopped fresh parsley.
Additional Recommendations:
For an extra smoky flavour, add a few drops of liquid smoke to the marinade.
Allergy Information / Alternative/Substitutions:
This recipe is vegan and lacto vegetarian friendly.
For a gluten-free option, use tamari instead of soy sauce.
Nutritional Information:
Calories: Approx 210 kcal per serving
Protein: 14g
Fat: 9g (saturated: 1g)
Carbohydrates: 18g (sugars: 10g)
Fibre: 1g
Sodium: 660mg
7. Vegan Sun-Dried Tomato Lasagne
Celebrate Easter with a twist on an Italian classic with this Vegan Sun-Dried Tomato and Double 'Cheese' Lasagne. Each layer of this sumptuous dish is a testament to the richness of vegan recipes, providing a hearty and satisfying main that doesn't skimp on flavour. Lacto vegetarians and vegans alike will relish the combination of tangy sun-dried tomatoes and creamy 'cheese' sauces that make this lasagne a festive treat to remember.
Serves: 4
Preparation time: 25 minutes
Cooking time: 35 minutes
Total time: 1 hour
Recipe:
Ingredients:
- 12 vegan lasagne sheets
- 150g sun-dried tomatoes, chopped
- 200g vegan mozzarella-style cheese, grated
- 200g vegan cheddar-style cheese, grated
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 400g tin of chopped tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
For the 'cheese' sauce:
- 30g vegan butter
- 30g plain flour
- 400ml unsweetened almond milk
- 50g nutritional yeast
- Pinch of nutmeg
- Salt and pepper, to taste
Method:
1. Preheat your oven to 190°C (170°C fan assisted).
2. In a frying pan, heat the olive oil and sauté the onion and garlic until translucent. Add the chopped tomatoes, sun-dried tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.
3. For the 'cheese' sauce, melt the vegan butter in a saucepan, whisk in the flour and cook for a minute. Gradually add almond milk, stirring continuously until thickened. Stir in the nutritional yeast, nutmeg, salt, and pepper.
4. Spoon a thin layer of tomato sauce into the bottom of a lasagne dish. Place a layer of lasagne sheets on top, followed by a layer of 'cheese' sauce, and then a sprinkling of both vegan mozzarella and cheddar cheeses. Repeat the layers, finishing with a layer of 'cheese' sauce and the remaining grated 'cheese'.
5. Cover with foil and bake for 25 minutes. Then, remove the foil and bake for a further 10 minutes or until the top is golden and bubbly.
6. Let it cool slightly before sprinkling with fresh parsley to serve.
Additional Recommendations:
- Pair with a crisp green salad for a fresh, balanced meal.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a gluten-free version, use gluten-free lasagne sheets and flour for the 'cheese' sauce.
Nutritional Information:
- Calories: Approx 650 kcal per serving
- Protein: 25g
- Fat: 30g (saturated: 7g)
- Carbohydrates: 70g (sugars: 15g)
- Fibre: 8g
- Sodium: 1200mg
8. Vegan Savoury Pie
A timeless centrepiece on any Easter table, this Traditional Vegan Savoury Pie is the very definition of comfort food with a conscience. Enveloped in pastry, the rich, savoury filling brims with an array of vegetables, herbs, and a sumptuous vegan gravy that brings the pie to life. This dish honours the heartiness of classic cuisine while staying true to vegan and lacto vegetarian principles, making it a thoughtful and indulgent main for your Easter feast.
Serves: 4
Preparation time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Recipe:
Ingredients:
- 2 sheets of ready-rolled vegan pastry
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 100g green peas
- 100g green beans, trimmed and chopped
- 200g chestnut mushrooms, sliced
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 400ml vegetable stock
- 2 tbsp cornflour, mixed with a little water
- Salt and pepper, to taste
- A splash of vegan milk, for glazing
-400g sweet potatoes, peeled and diced
-200g runner beans, trimmed
- Fresh parsley, chopped, for garnish
Method:
1. Preheat your oven to 200°C (180°C fan assisted).
2. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened. Add the carrots, peas, green beans, and mushrooms, and cook for a further 5 minutes.
3. Stir in the soy sauce, tomato paste, thyme, and rosemary, cooking for another minute before pouring in the vegetable stock.
4. Bring to a simmer, then add the cornflour mixture, stirring constantly until the gravy thickens. Season with salt and pepper to taste. Remove from heat and let cool slightly.
5. Place one sheet of puff pastry into a pie dish, gently pressing it into the corners. Pour in the cooled vegetable filling.
6. Cover the filling with the second sheet of puff pastry, sealing the edges by crimping with a fork. Trim any excess pastry.
7. Make a few slits on the top of the pie to allow steam to escape. Brush the top with a splash of vegan milk for a golden finish.
8. Bake for 40 minutes, or until the pastry is puffed and golden brown.
9. For the sweet potato fries, toss the diced sweet potatoes in olive oil, season, and spread on a baking tray. Roast in the oven for 20-25 minutes, turning halfway through, until crisp and caramelised.
10. Steam the runner beans for 3-4 minutes until tender yet still crisp.
11.. Once the pie is puffed and golden brown, let the pie rest for a few minutes before serving, then garnish with fresh parsley.
Additional Recommendations:
- Serve with a side of roasted root vegetables or a fresh green salad.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a soy-free version, replace soy sauce with coconut aminos or a soy-free alternative.
Nutritional Information:
- Calories: Approx 530 kcal per serving
- Protein: 12g
- Fat: 26g (saturated: 12g)
- Carbohydrates: 64g (sugars: 8g)
- Fibre: 5g
- Sodium: 900mg
Vegan Easter Recipes - Deserts
9. Vegan Double Chocolate Brownie Cake
Finish your Vegan Easter feast on a high note with this indulgent Double Chocolate Brownie-Style Vegan Cake. A Vegan dessert that's rich, moist, and deeply chocolatey, this cake is a celebration of vegan baking without compromise. Perfect for those following vegan and lacto vegetarian diets, it’s a recipe that proves the power of plant-based ingredients to create something truly decadent. This chocolate cake, complete with a velvety chocolate frosting, is set to become an Easter tradition that will be requested year after year.
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Recipe:
Ingredients:
- 200g plain flour
- 40g cocoa powder, plus extra for dusting
- 1 tsp baking soda
- 1/2 tsp salt
- 150g caster sugar
- 80ml vegetable oil
- 1 tsp vanilla extract
- 240ml unsweetened almond milk
- 1 tbsp apple cider vinegar
- 100g vegan dark chocolate chips
- Vegan whipped cream, for serving
For the chocolate frosting:
- 100g vegan chocolate, melted
- 50g vegan butter, softened
- 150g icing sugar
- 2 tbsp cocoa powder
- 2 tbsp almond milk
Method:
1. Preheat your oven to 180°C (160°C fan assisted). Grease and line a 20cm round cake tin.
2. In a bowl, sift together the flour, 40g cocoa powder, baking soda, and salt.
3. In a separate bowl, mix the caster sugar, vegetable oil, vanilla extract, almond milk, and apple cider vinegar until well combined.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the chocolate chips.
5. Pour the batter into the prepared cake tin and bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
6. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7. For the frosting, beat together the melted vegan chocolate and vegan butter. Gradually add the icing sugar and cocoa powder, then beat in the almond milk to reach a smooth consistency.
8. Once the cake is cool, spread the frosting over the top. Dust with extra cocoa powder and serve each slice with a dollop of vegan whipped cream.
Additional Recommendations:
- Garnish with vegan chocolate shavings or fresh raspberries for an extra special touch.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a gluten-free cake, substitute plain flour with a gluten-free flour blend.
Nutritional Information:
- Calories: Approx 580 kcal per serving
- Protein: 6g
- Fat: 25g (saturated: 6g)
- Carbohydrates: 85g (sugars: 55g)
- Fibre: 4g
- Sodium: 400mg
10. Vegan Salted Caramel Chocolate Chip Cookies
Delight in the perfect balance of sweet and salty with these Salted Caramel Chocolate Chip Vegan Cookies, a divine treat to complete your Vegan Easter celebration. These cookies boast a chewy centre, studded with rich chocolate chips and swirls of golden caramel, each bite adorned with a sprinkle of flaky sea salt. A vegan recipe that doesn't compromise on taste or texture, these cookies are set to satisfy all your guests, whether they follow vegan or lacto vegetarian diets.
Serves: 4 (makes about 12-16 cookies)
Preparation time: 15 minutes
Cooking time: 12 minutes
Total time: 27 minutes
Recipe:
Ingredients:
- 220g plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 150g vegan butter, softened
- 100g soft light brown sugar
- 50g granulated sugar
- 2 tsp vanilla extract
- 60ml vegan caramel sauce, plus extra for drizzling
- 100g vegan chocolate chips
- Flaky sea salt, for sprinkling
Method:
1. Preheat your oven to 180°C (160°C fan assisted) and line two baking trays with parchment paper.
2. In a bowl, whisk together the flour, baking soda, and salt.
3. In a separate bowl, cream the vegan butter, brown sugar, and granulated sugar together until light and fluffy. Mix in the vanilla extract and vegan caramel sauce.
4. Gradually combine the wet ingredients with the dry ingredients until a dough forms. Fold in the chocolate chips.
5. Scoop tablespoon-sized balls of dough onto the prepared baking trays, spaced apart to allow for spreading.
6. Bake for 12 minutes, or until the edges are golden and the centres are still soft.
7. Immediately after removing from the oven, drizzle each cookie with a little more vegan caramel sauce and sprinkle with flaky sea salt.
8. Allow to cool on the tray for a few minutes before transferring to a wire rack to cool completely.
Additional Recommendations:
- Serve with a glass of almond milk for the ultimate Vegan Easter dessert experience.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a gluten-free option, replace plain flour with a gluten-free flour blend suitable for baking.
Nutritional Information:
- Calories: Approx 250 kcal per cookie
- Protein: 2g
- Fat: 12g (saturated: 5g)
- Carbohydrates: 34g (sugars: 20g)
- Fibre: 1g
- Sodium: 150mg
11. Vegan Carrot Cake
No Vegan Easter dessert table is complete without a slice of this Classic Vegan Carrot Cake, lovingly spiced and adorned with a luscious creamy frosting. Each layer of this cake is moist, dense, and bursting with the natural sweetness of carrots, while the frosting adds a velvety finish that's simply irresistible. This vegan cake is a celebration of flavours that will enchant anyone following vegan or lacto vegetarian diets, making it the perfect grand finale to your Easter meal.
Serves: 4
Preparation time: 25 minutes
Cooking time: 30 minutes
Total time: 55 minutes, plus cooling
Recipe:
Ingredients:
- 250g plain flour
- 200g grated carrots
- 150g brown sugar
- 50g caster sugar
- 120ml vegetable oil
- 120ml unsweetened almond milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 50g chopped walnuts, plus extra for garnish
- Vegan whipped cream, for frosting
- Icing sugar, for dusting
Method:
1. Preheat your oven to 180°C (160°C fan assisted). Grease and line two 20cm round cake tins.
2. In a large mixing bowl, combine the flour, brown sugar, caster sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Stir in the grated carrots and chopped walnuts.
4. In a separate bowl, whisk together the vegetable oil, almond milk, and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until just combined.
6. Divide the batter evenly between the prepared tins and smooth the tops.
7. Bake for 30 minutes, or until a skewer inserted into the centre comes out clean.
8. Allow the cakes to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.
9. Once cool, frost one layer with vegan whipped cream, place the second layer on top, and frost the top with more cream.
10. Garnish with a sprinkling of chopped walnuts and dust with icing sugar before serving.
Additional Recommendations:
- For an extra special touch, add a pinch of ground ginger to the batter for a warming spice note.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a nut-free version, omit the walnuts and use a nut-free milk alternative.
Nutritional Information:
- Calories: Approx 610 kcal per serving
- Protein: 6g
- Fat: 35g (saturated: 5g)
- Carbohydrates: 68g (sugars: 37g)
- Fibre: 3g
- Sodium: 320mg
12. Vegan Apple Strudel
Wrap up your Vegan Easter feast with a slice of this Rustic Vegan Apple Strudel, a classic dessert reimagined for a plant-based table. The tender flaky pastry, enveloping a warmly spiced apple filling, is a celebration of simple ingredients transformed into an irresistible sweet treat. It's a dessert that pays homage to tradition while embracing vegan and lacto vegetarian lifestyles, offering a cozy end to your Easter dining.
Serves: 4
Preparation time: 30 minutes
Cooking time: 35 minutes
Total time: 1 hour 5 minutes
Recipe:
Ingredients:
- 1 sheet of vegan puff pastry, thawed
- 4 large cooking apples, peeled, cored, and thinly sliced
- 50g raisins
- 50g light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp breadcrumbs
- Icing sugar, for dusting
- 30g vegan butter, melted, for brushing
Method:
1. Preheat your oven to 190°C (170°C fan assisted) and line a baking tray with parchment paper.
2. In a bowl, combine the sliced apples, raisins, brown sugar, cinnamon, nutmeg, and lemon juice. Toss to coat evenly.
3. Roll out the puff pastry on a lightly floured surface to a rectangle of about 30x40cm.
4. Sprinkle the breadcrumbs evenly over the pastry, leaving a 2cm border around the edges. This will help to absorb the juices and keep the pastry crisp.
5. Pile the apple mixture along one long side of the pastry.
6. Fold the short sides in and roll the pastry around the apple filling, sealing the edge with a little water.
7. Carefully transfer the strudel to the prepared baking tray with the seam side down. Brush the top with melted vegan butter.
8. Bake for 35 minutes, or until golden brown and crisp.
9. Let the strudel cool slightly, then dust with icing sugar before cutting into slices to serve.
Additional Recommendations:
- Serve warm with a dollop of vegan cream or ice cream for extra indulgence.
Allergy Information / Alternative/Substitutions:
- This recipe is vegan and lacto vegetarian friendly.
- For a gluten-free version, ensure your puff pastry is gluten-free.
Nutritional Information:
- Calories: Approx 390 kcal per serving
- Protein: 3g
- Fat: 16g (saturated: 8g)
- Carbohydrates: 58g (sugars: 28g)
- Fibre: 4g
- Sodium: 240mg
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
Conclusion
As Easter peeks around the corner, we're all geared up for a day filled with more than just delicious eats—it's about coming together, sharing laughs, and enjoying those oh-so-tasty vegan easter recipes and lacto vegetarian treats. This Vegan Easter, we're mixing up tradition with heaps of kindness, one scrumptious bite at a time. So, grab your aprons, rally the troops, and let’s get ready to sprinkle a little extra joy and compassion onto our plates. Can't wait to see those smiles as we dig into a feast that's as good for the planet as it is for our taste buds. Here's to making this vegan Easter one for the books—filled with warmth, cheer, and plenty of plant-based goodness!
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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