Growing up in Southern California, the hot days of Summer were always my favorite. However, as I’ve gotten older, I have learned to love the cooler, refreshing days of Spring. And now that I follow a plant-based diet, I am excited to explore some new vegan Easter recipes. Check out the article below, where I share some new recipes I’ve discovered this year.
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A Fresh Twist on Tradition: Celebrating Spring with Vegan Easter Recipes
Springtime is a season of renewal and rebirth. It promises warmer days, blooming flowers, and the joyful gathering of family and friends. It’s a time to celebrate nature’s awakening beauty and the season’s freshness and vibrancy. We take pleasure in sharing meals that reflect these qualities. As more people embrace plant-based diets, the Easter table becomes a canvas for creativity and inclusivity. It showcases the delicious and fulfilling possibilities of vegan cuisine.
We’re excited to share three exceptional vegan Easter recipes in this celebration and culinary exploration spirit. These promise to delight your taste buds and add color to your spring festivities. We’ve created a nourishing and indulgent menu, starting with the refreshing zing of a Vegan Spring Pea and Mint Soup. The journey continues with the rich, savory depth of a Vegan Herb-Crusted Portobello Mushroom Steak with Roasted Vegetables. It culminates in the sweet, aromatic bliss of a Vegan Lemon Lavender Cake for dessert.
Join us as we embark on a culinary journey that honors the essence of Spring and the joy of vegan cooking, proving that plant-based dishes can be honored at any Easter celebration. These recipes are not just about food; they’re about creating memories, sharing love, and welcoming the new season with open arms and full plates. Let’s dive into spring flavors and celebrate renewal, joy, and plant-based delight this Easter!
A Fresh Start: Vegan Spring Pea and Mint Soup
As the flowers bloom and the world bursts into the vibrant colors of Spring, our tables reflect the season’s freshness. What better way to embrace this spirit of renewal and joy than with a light, refreshing appetizer that sings the praises of Spring? Our first stop on this culinary journey through vegan Easter recipes is the delightful Vegan Spring Pea and Mint Soup.
Peas, the star of this dish, are not just a symbol of the season’s greenery; they’re packed with health benefits. Rich in fiber, protein, vitamins, and minerals, they offer a nutritional boost that aligns perfectly with the rejuvenating essence of Spring. The addition of mint infuses the soup with a fresh, vibrant flavor. It also brings digestive and calming properties, making this appetizer a true celebration of health and flavor.
Fear not; this recipe is as simple as it is delicious. Its straightforward preparation ensures you’ll have more time to spend with loved ones, basking in the season’s warmth. With its universally appealing combination of flavors, this Vegan Spring Pea and Mint Soup promises to be a hit among all your guests, vegan and non-vegan. Get ready to dazzle your Easter table with a bowl of green goodness that’s as pleasing to the eye as it is to the palate.
Vegan Spring Pea and Mint Soup
Ingredients
- 2 Tbsp olive oil
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups peas fresh or frozen
- 4 cups vegetable broth
- ½ cup fresh mint leaves plus more for garnish
- salt and pepper to taste
- ¼ cup coconut cream for serving
- edible flowers for garnish (optional)
Instructions
- Heat the olive oil over medium heat in a large pot. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Stir in the peas and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes or until the peas are tender.
- Add the fresh mint leaves to the pot and remove from heat. Using an immersion blender, puree the soup until smooth, season with salt and pepper to taste.
- Serve the soup warm, topped with a swirl of coconut cream, a few mint leaves, and optional edible flowers for an extra touch of spring.
Notes
Nutrition
The Main Event: Vegan Herb-Crusted Portobello Mushroom Steak with Roasted Spring Vegetables
Easter celebrations are synonymous with hearty, satisfying meals that bring families together around the table. Our main course, the Vegan Herb-Crusted Portobello Mushroom Steak, stands tall as a testament to the richness and depth that plant-based dishes can offer. Paired with a medley of roasted spring vegetables, this dish is a vibrant centerpiece that captures the season’s essence.
Portobello mushrooms, known for their meaty texture, make for an exquisite steak alternative. When encrusted with aromatic herbs, they transform into a flavor-packed delight that can satisfy even the most discerning palates. Roasted spring vegetables add a splash of color to your Easter table. It infuses your meal with a burst of nutrition and freshness. From tender asparagus to sweet carrots, the vegetables bring a lightness that complements the robustness of the portobello steak beautifully.
One of the charms of this recipe lies in its versatility. Whether you’re adhering strictly to what’s in season or have a few favorites you’d like to include, the dish allows substitutions to accommodate what’s fresh and available. This adaptability ensures that your vegan Easter recipes remain as personal and unique as the celebrations. Dive into this main course, confident it will nourish and enchant every guest at your springtime feast.
Vegan Herb-Crusted Portobello Mushroom Steak
Ingredients
For the Mushroom Steaks:
- 6 large portobello mushrooms stems removed
- 2 Tbsp olive oil
- 2 Tbsp soy sauce
- 2 Tbsp balsamic vinegar
- 1 Tbsp Dijon mustard
- 3 cloves garlic minced
- 1 tsp thyme finely chopped
- 1 tsp rosemary finely chopped
- 1 tsp oregano finely chopped
- salt and pepper to taste
For the Roasted Spring Vegetables:
- 2 cups baby carrots halved lengthwise
- 2 cups asparagus trimmed
- 1 cup cherry tomatoes
- 2 Tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Whisk together olive oil, soy sauce, balsamic vinegar, Dijon mustard, minced garlic, thyme, rosemary, oregano, salt, and pepper in a small bowl. Brush this mixture over both sides of the portobello mushrooms.
- Place the mushrooms on a baking sheet lined with parchment paper. Roast in the oven for 20 minutes or until tender and juicy.
- Meanwhile, toss the baby carrots, asparagus, and cherry tomatoes with olive oil, salt, and pepper. Spread them out on another baking sheet and roast in the oven for 20 minutes or until they are tender and slightly caramelized.
- Serve the herb-crusted portobello mushrooms with the roasted spring vegetables on the side.
Notes
Nutrition
A Sweet Finale: Vegan Lemon Lavender Cake
As our culinary journey through vegan Easter recipes nears its delightful conclusion, we present a dessert that’s as refreshing as a gentle spring breeze: the Vegan Lemon Lavender Cake. With its light and zesty flavors, this dessert is the perfect way to round off your Easter meal, leaving a taste of renewal and joy lingering on the palate.
This cake’s unique combination of lemon and lavender offers an enchanting twist on traditional Easter desserts. Lemon brings its bright, citrusy zest, invigorating the senses and cleansing the palate. With its subtle floral notes, lavender adds an element of sophistication and a hint of spring meadows in bloom. Together, they create a comforting and exhilarating flavor profile, a reminder of the season’s capacity for beauty and renewal.
But this cake is not just a treat for the taste buds. Its undeniable visual appeal makes it a beautiful addition to your festive table. The soft, golden hue of the cake, complemented by the delicate purple of the lavender, captures the essence of Spring in every slice. Whether adorned with edible flowers or a simple, elegant glaze, this Vegan Lemon Lavender Cake will surely be a showstopper, enchanting your guests with its flavors and appearance. Celebrate the season’s joy with a dessert that’s as delightful to look at as it is to devour.
Vegan Lemon Lavender Cake
Ingredients
For the Cake:
- 2½ cups all purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup almond milk
- ⅓ cup fresh lemon juice
- ½ cup avocado oil or any neutral oil
- 1 Tbsp lemon zest
- 1 tsp vanilla extract
- 2 tsp dried lavender flowers finely ground
For the Lemon Icing:
- 2 cups powdered sugar
- 2-3 Tbsp lemon juice
- ½ tsp lemon zest
- dried lavender flowers for garnish
Instructions
- Preheat your oven to 350°F (175°C), grease and flour two 8-inch round cake pans.
- Whisk together the flour, sugar, baking soda, and salt in a large bowl. Mix the almond milk, lemon juice, oil, lemon zest, vanilla extract, and ground lavender flowers in another bowl until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly between the prepared cake pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk together powdered sugar, lemon juice, and lemon zest for the icing until smooth. If the icing is too thick, add more lemon juice as needed. Once the cakes are completely cool, spread the icing over the top of one cake layer, place the second layer on top, and then spread icing over the top and sides of the cake. Garnish with dried lavender flowers.
Notes
Nutrition
Wrapping Up: A Celebration of Flavors and Fellowship
As our journey through these vegan Easter recipes ends, let’s reflect on the importance of inclusivity and the sheer joy of experimenting in the kitchen. Embracing plant-based dishes for your Easter and spring celebrations opens a world of vibrant, healthful flavors. It invites everyone to the table, ensuring that no one misses out on the festivities.
We encourage you to dive into vegan cooking with these recipes as your starting point. Whether you’re a seasoned plant-based chef or new to the vegan lifestyle, these dishes offer something for everyone. As you explore these flavors, remember that the beauty of cooking lies in making each recipe your own. We invite you to share your thoughts, feedback, and any personal twists you’ve added to these recipes in the comments below. Let’s foster a sense of community and sharing as we celebrate the season of new beginnings.
It’s Your Turn
But don’t let the conversation end here. If you’ve tried these recipes or have your own vegan Easter specialties to share, we’d love to see them! Share your culinary creations on social media using the hashtag #VeganEasterFeast. Let’s inspire each other with our plant-based discoveries and continue to enrich our celebrations with delicious, compassionate choices. Here’s to a vibrant, inclusive Easter filled with joy, renewal, and fantastic food!
Explore More Holidays/Seasons:
- Get Lucky with Vegan St. Paddy’s Day Recipes! – St. Patrick’s Day
- Joyful Vegan Easter Brunch Recipes: A Feast of Renewal – Easter
- Springtime Sweets: Plant-Based Cookies – Spring
- Unwrapping the World of Vegan Easter Candy – Easter
- Vegan Easter Basket Inspirations for a Kinder Celebration – Easter
- Vegan Good Friday Recipes for a Compassionate Celebration– Good Friday
- Vegan Spring Recipes for New Beginnings – Spring
- Vegan Valentines Day Treats They’ll Love – Valentine’s Day
Expect Miracles!
Until next time,
Julene
