25 vegan Easter recipes everyone will love
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The Easter long weekend is upon us and I’m sure many of you have family gatherings and big meals to prepare. We’re planning for a day at my brother- and sister-in-law’s house, and I’m happy to report this year’s meal is going to be meat-free! (I’d like to think I was a small influence in that decision, since I’m the lone vegan in the family.)
I’m so excited, not only because of the plant-based focus but also because Easter means the big family holiday that ushers in spring, with fresh produce and handmade goodies from the farmer’s market, colourful spring appetizers, lively spring salads and light, fruity desserts—and chocolate, of course. Although there’s snow falling in southern Ontario (in April!), I’ve been happily dreaming up springtime dishes to take on Saturday. Here are some of the wonderful vegan recipes I have in mind.
BRUNCH
gluten-free strawberry shortcake pancakes
from Edible Perspective
from Vegan Richa
from Oh, Ladycakes
APPETIZERS & SIDES
from Love and Lemons
sesame crusted avocado and cabbage spring rolls
from Naturally Ella
early spring panzanella + green stuff
from The First Mess
from LRV
vegan pesto parmesan breadsticks
from minimalist baker
DINNER
sweet pea and pearl onion pesto smothered zucchini noodles
from My New Roots
from Feasting at Home
gnocchi with thyme vinaigrette and lemon cashew cream
from Vegan Yum Yum
from Post Punk Kitchen; photo by Vanessa Rees
from Bitter Sweet
balsamic roasted beet and rosemary cashew cream phyllo tart
from Keepin It Kind
DESSERT
from Oh She Glows
strawberry rhubarb crumble pie
from Post Punk Kitchen
white chocolate eggs in a coconut nest
from Love Raw
from Pickles & Honey
