Vegan Easter appetizer recipes

• Strawberry Basil Jam and vegan cream cheese on party toasts
• Millet Balls
• Fast Fruit Skewers
• Buckwheat Blini
• Caraway Pastry Strips
• Vegan Stuffed Mushrooms

Vegan Easter side dish recipes

• Hot Cross Buns
• Roasted Cauliflower with Lemon Garlic Oil
• Fancy Avocado Apple Salad
• Colorful Pepper Zucchini Saute
• Gluten-Free Kasha and Mushrooms
• Banana Lentil Salad

Vegan Easter dinner recipes

• Make-A-Scene Pasta
• Parsnip Pear Soup
• Roasted Red Pepper Risotto
• Fried Onion Patties with Mango Chutney
• Black Bean Stew
• Herbed Quinoa Burger
• Roasted Vegetables with Chickpeas and Arugula
• Curried Potatoes
• Quinoa Salad with Oranges and Avocado

Vegan Easter dessert recipes

• Black Rice Sticky Pudding
• Churros and Chocolate
• Simply Skillet Pear Pie
• Blueberry Cobbler
• Snickerdoodles
• Raw Mango Pie

Make-A-Scene Pasta

Serves 4 to 6

Ingredients:

• 1 pound cherry or grape tomatoes
• 6 to 8 scallions
• 20 fresh basil leaves
• 1/8 cup extra-virgin olive oil
• 1-1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 8 ounces organic whole-wheat fusilli, penne, rotini, or spaghetti
• 2 ripe avocados

Directions:

1. Wash the cherry tomatoes and remove and discard any stems. Cut the tomatoes into quarters, put into a large bowl, and set aside.
2. Wash the scallions. Remove the root ends and any dark or discolored leaves.
3. Cut both the white part and 3 to 4 inches of the green tops into small pieces and add to the tomatoes. Toss to combine.
4. Wash the basil, shake off any excess water, and wrap in a paper towel to dry.
5. Tear the basil leaves into small pieces and add to scallions and tomatoes.
6. Add the olive oil, salt, and pepper to the bowl and toss well.
7. Using the back of a metal spoon, lightly press the tomatoes to break them down and extract some of the juice. Toss again.
8. Cover the bowl with a sheet of wax paper or plastic wrap and let it stand at room temperature.
9. Cook the pasta until al dente according to package directions. Drain the pasta in a colander. Add to the tomato mixture. Toss to combine.
10. Lay an avocado on the cutting board. With the tip of a sharp knife, start at the stem end and cut lengthwise down the avocado and up the other side. Remember that there is a large pit inside, so don’t try to cut through the flesh.
11. Pick the avocado up and, holding it in both hands, twist it in opposite directions to separate the halves. Scoop out the pit with a tablespoon and discard. Scrape out the avocado pulp and cut into small chunks. Add it to the bowl with the tomato mixture. Repeat with the remaining avocado.
12. Gently toss the salad until all the ingredients are combined. Arrange the salad on a serving platter. Serve warm or at room temperature.

More vegan dinner recipes!

Strawberry Basil Jam

You can omit the basil if you’re not a fan. We like the addition of fresh herbs because it elevates the usual jam to a gourmet treat.

Yields 4 (8-ounce) jars

Ingredients:

• 3 tablespoons Ball RealFruit Classic Pectin
• 2-2/3 cups crushed strawberries
• 2 tablespoons minced fresh basil
• 1 teaspoon vegan butter
• 3-1/3 cups granulated sugar

Directions:

1. Sprinkle pectin evenly over bottom of the jam maker pot fitted with the stirrer.
2. Add crushed strawberries and basil evenly over pectin. Add butter, which will help reduce foaming.
3. Press jam button on the machine. The cook time will automatically default to 21 minutes. Press enter.
4. In 4 minutes the machine will give off 4 short beeps indicating that it is time to add sugar.
5. Add the sugar gradually while stirrer continues running. Cover pot with lid.
6. Let the jam maker cook the strawberry mixture until the machine beeps to indicate that the processing time is complete.
7. Remove stirrer using a pot holder. Skim off any foam, if present.
8. Ladle into 4 (8-ounce) mason jars and seal with lids and rings. Allow jam to cool and refrigerate or immediately process in boiling water for 5 minutes for longer-term storage.

More vegan breakfast recipes!

Easy Maple Pecan Granola Bars

Ingredients:  

• 2 cups old-fashioned oats
• 1 cup shredded coconut
• 1 cup Sahale Snacks Maple Pecans 
• 1/2 cup toasted wheat germ
• 3 tablespoons coconut oil
• 2/3 cup agave nectar
• 1/4 cup lightly packed brown sugar
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8×12-inch baking dish with cooking spray and line the bottom with parchment paper.
2. On a large rimmed baking sheet, combine oats and coconut, spreading evenly in a single layer. Bake for 10 to 12 minutes, stirring occasionally.
3. Transfer toasted oats and coconut to a large mixing bowl. Add maple pecans and wheat germ.
4. Reduce the oven temperature to 300 degrees F.   In a small saucepan, combine oil, agave, brown sugar, and salt. Warm over medium heat, stirring, until brown sugar dissolves. Bring to a boil then remove from heat.
5. Stir vanilla into brown sugar mixture then pour over toasted oat mixture, tossing to evenly coat.
6. Transfer oat mixture to the prepared baking dish and use a spatula to press mixture evenly into the dish.
7. Bake for 30 minutes or until golden brown.
8. Remove dish from the oven and let cool on a wire rack for  2 hours. Cut into bars. Serve at room temperature. Keep completely cooled bars in an airtight container for up to 1 week.

More vegan snack recipes!

Millet Balls

Ingredients:

• 1 cup millet
• 2 cups water
• 1/4 cup grated carrot
• 1/4 cup chopped black olives
• 1/2 small red onion, finely diced
• 1 tablespoon minced fresh parsley
• Pinch of salt
• Freshly ground black pepper
• Handful of unseasoned breadcrumbs
• Grapeseed oil, as needed

Directions:

1. In a medium pot over high heat, combine water and millet. Bring to a boil. Reduce heat to a simmer and cover. Simmer until water is absorbed and millet is tender.
2. Remove millet from heat, uncover, and fluff with a fork. Set aside to cool.
3. Add carrot, olives, onion, parsley, salt, and pepper. Use your fingers to mix.   Make millet balls, size of your choice. Add breadcrumbs, if necessary, so balls hold their shape.
4. Place a large skillet over medium-high heat. Pour in enough grapeseed oil to coat the bottom of skillet.
5. Add millet balls to skillet and cook (in batches, if necessary), until they are golden. Serve warm or at room temperature.

More vegan dinner recipes!

Fast Fruit Skewers

Ingredients:

• Fresh strawberries, trimmed
• Bananas, peeled, cut into thick slices
• Chocolate sauce
• Toasted coconut

Directions:

1. Thread strawberries and bananas onto skewers and set on a serving platter.
2. Drizzle some of the skewers with chocolate sauce and top with toasted coconut.

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Churros and Chocolate

Yields 36

Ingredients:

• 1 (17.3-ounce) package frozen puff pastry, thawed according to box directions
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup melted coconut oil
• Dark chocolate sauce

Directions:

1. Preheat oven to 450 degrees F.
2. Unfold puff pastry sheets and cut each in half lengthwise. Cut crosswise into 1-inch wide strips.
3. Place puff pastry strips on a baking sheet lined with parchment paper or a silicone mat.
4. Bake for 10 minutes or until golden brown.
5. On a small plate, combine sugar and cinnamon.
6. Dip puff pastry sticks in coconut oil then roll in sugar and cinnamon.
7. Place sticks on a wire rack to cool and dry.
8. Serve with dark chocolate sauce.

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Simple Skillet Pear Pie

Serves 8

Ingredients:

• 3 pounds ripe but firm pears, cored, sliced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3/4 cup granulated sugar
• 1/2 cup coconut oil
• 3/4 cup packed brown sugar
• 2 vegan pie crusts

Directions:

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine pears, cinnamon, cloves, and granulated sugar.
3. Melt coconut oil in a 10-inch cast iron skillet over medium heat. Add brown sugar and cook, stirring constantly, until sugar dissolves.
4. Remove skillet from the heat and press one of the pie crusts into the skillet.
5. Place pear mixture in skillet. Top with remaining pie crust, sealing the edges of the bottom and top crusts together.
6. Slice vents in the top crust with a sharp knife. Brush with water and sprinkle with granulated sugar.
7. Bake for 1 hour or until crust is golden. Place foil on top if crust begins to brown too quickly.
8. Cool on a wire rack for at least 30 minutes. Serve warm.

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Sunflower Seed Agave Bread

Makes 1 large loaf

Ingredients:

• 1 packet of active dry yeast
• 1-3/4 cups warm water, divided
• 2 teaspoons granulated sugar
• 2-1/2 cups white whole wheat flour (plus more for dusting)
• 1 cup old fashioned oats
• 1/2 cup wheat germ
• 1/2 cup ground flax
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 3/4 cup agave nectar or maple syrup
• 2 tablespoons olive oil (plus more for oiling a bowl)
• Handful of raw sunflower seeds

Directions:

1. In the bowl of a standup mixer fitted with the dough hook attachment, combine yeast, 1/2 cup water, and sugar. Set aside to proof the yeast. It should become bubbly and foamy after 5 to 10 minutes.
2. Meanwhile, in a large bowl, whisk together flour, oats, wheat germ, flax, salt, and cinnamon.
3. In a medium bowl, whisk together agave or maple syrup, olive oil, and remaining water.
4. Add flour mixture and agave mixture to the mixer bowl. Blend on low speed until ingredients start to come together. Increase speed to medium-high and knead dough until it comes away from the sides of the bowl and becomes a dough. Continue to knead until dough is pliable and soft, adding a bit of flour at a time, if necessary to keep it from being sticky.
5. Dump dough onto a lightly floured surface and knead a few times, forming it into a ball.
6. Place dough in an oiled bowl, turning dough over to coat. Cover with plastic and set aside in a warm place until it is doubled in size, about 1-1/2 hours.
7. Punch dough down and dump onto lightly floured surface. Form dough into an oblong.
8. Place in a standard size loaf pan. Brush with water and sprinkle with sunflower seeds, pressing seeds into the dough. Cover and set in a warm place to rise for 45 minutes.
9. Preheat oven to 375 degrees F. Bake bread for 40 minutes or until it is well-browned and sounds hollow when tapped.
10. Cool in pan for a few minutes then invert onto a wire rack to cool completely. Slice and serve.

More vegan baking recipes!

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More vegan beauty tips!