Recettes
Vegan Easter Dinner Ideas
Easter is a time for gatherings, delicious meals, and festive traditions. While many associate the holiday with ham, lamb, and eggs, more and more people are turning to plant-based alternatives to enjoy a cruelty-free and delicious dinner. If you’re looking to create a memorable vegan Easter dinner for your family or friends, Vegan Supply has a bounty of options. Let’s explore some of the best plant-based alternatives that will make your Easter dinner just as special as any traditional meal—without compromising on taste or tradition! Check out our Easter collection here. 1. Vegan Roasts and Main Dishes Plant-Based Roasts: Find our range of roasts here. These roasts often feature flavors like savory herbs, garlic, and mushrooms, making them a perfect substitute for meat-based main dishes. Stuffed Squash or Sweet Potatoes: For a more rustic yet satisfying option, stuffed squash or sweet potatoes are a great way to showcase the season’s bounty. Stuff them with grains like quinoa or rice, sautéed vegetables, cranberries, and nuts for an earthy and hearty main dish. Vegan Shepherd’s Pie: A comforting and hearty dish, vegan shepherd’s pie can be made with lentils, chickpeas, or crumbled tofu as the base, and topped with creamy mashed potatoes. It’s a fantastic option for those who want something savory, filling, and familiar. Vegan Pot Pie: Another comforting hearty dish is vegan pot pie. Try your hand at one using your favourite veggies, meat alternatives, and topped with vegan puff pastry. If you'd like a ready made option, try out Situ's Kitchen Pot Pie made with tender soy curls, roasted broccoli, sweet potatoes, and corn under a delicious puff pastry. 2. Delicious Vegan Sides Vegan Mashed Potatoes: Classic mashed potatoes are a must-have at Easter dinner, and they can easily be made vegan by swapping out butter and milk for plant-based options. Vegan butter or olive oil and almond milk create a creamy texture and rich flavor that everyone can enjoy. Add roasted garlic, nutritional yeast, or fresh herbs for an extra pop of flavor. Roasted Vegetables: Spring vegetables like asparagus, carrots, parsnips, and Brussels sprouts are in season and perfect for a roasted veggie side dish. Toss them in olive oil, garlic, and fresh herbs like rosemary or thyme before roasting for a simple yet flavorful dish. Vegan Stuffing: Stuffing doesn’t have to be off the table for vegans! Use vegetable broth, plant-based butter, and cubes of your favorite bread to create a stuffing that’s as delicious as the traditional version. Add mushrooms, cranberries, and nuts to elevate the flavor, making it a perfect complement to your main dish. Vegan Gravy: What’s a holiday meal without gravy? Easily make a vegan version by combining vegetable broth, nutritional yeast, and a thickening agent like cornstarch or flour. Add herbs like sage or thyme for that comforting, savory flavor that will make it the perfect accompaniment to your vegan mashed potatoes and roasts. Shop vegan gravy here. 3. Sweet Vegan Desserts Vegan Carrot Cake: Carrot cake is a staple at Easter dinners, and making it vegan is simple! Use plant-based milk, vegan butter, and flaxseed or chia seeds as an egg replacement. For added flavor, top it with a luscious dairy-free cream cheese frosting, and you’ve got a dessert that’s rich, moist, and utterly delicious. Vegan Chocolate Mousse: A chocolate mousse made with coconut cream or silken tofu provides a rich and creamy dessert that’s perfect for the holiday. Top it with fresh berries or a sprinkle of coconut flakes for extra sweetness. Fruit Tart: Celebrate the fresh spring season with a vibrant fruit tart. Use a buttery vegan crust, a dairy-free custard filling (often made with coconut milk or cashews), and top it with colorful seasonal fruits like strawberries, kiwis, and blueberries. It’s a light, refreshing, and beautiful end to the meal. 4. Vegan Easter Basket Goodies Easter baskets are a fun tradition for kids and adults alike. Vegan Supply has a wide range of vegan candies and chocolates perfect for adding a fun, nostalgic touch to your holiday basket! 5. Beverages for the Holiday To complete your vegan Easter feast, don’t forget to pick up some delicious beverages. Organic wines and craft beers are usually vegan-friendly, but always check the label to make sure or check out Barnivore. If you're looking for a non-alcoholic option, try sparkling water with a splash of fruit juice or make a refreshing iced herbal tea. You can also serve a vibrant mocktail made from fresh juices, herbs, and soda water for a festive and refreshing drink option. Stuck on what to make? Take a look through our recipe section here to spark some ideas. Happy Easter, and happy cooking!
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Lentil Wellington Recipe
Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut mixture is fantastic on its own, and you can use it to make burgers or as a loaf topped with Vegan Richa's amazing gravy. For this vegan Wellington, we are wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing holiday entree. Onion, garlic, and walnuts get toasted in a skillet and then cooked down with mushrooms. Add in lentils, veggies, and herbs, and you have got a flavor explosion wrapped in golden puff pastry. Ingredients You'll Need: Lentil Wellington: 1 teaspoon oil 1/2 medium onion, chopped (see step 1) 5 cloves of garlic, finely chopped 3/4 cup walnuts, finely chopped 6 to 8 ounces mushrooms such as white, cremini or baby portabella , chopped small 1/2 cup chopped carrots 1/4 cup peas 3/4 to 1 teaspoon sage, ground sage 1/2 teaspoon each dried thyme, oregano 1/4 teaspoon nutmeg or pumpkin pie spice 1/4 teaspoon cayenne 1.5 cups cooked lentils, (I use brown lentils), canned or cooked from dried. 3/4 teaspoon salt or to taste, divided 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened) 1 or 2 vegan puff pastry sheets Gravy: 1 tablespoon olive oil 1/2 medium onion, finely chopped 3 tablespoons all purpose flour, use rice flour for gluten-free 1 tablespoon cornstarch, or more flour for corn-free 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon black pepper, or white pepper Pinch nutmeg, or cinnamon 2 tablespoons nutritional yeast Generous dash fresh or dried thyme and sage 1 cup non dairy milk, such as soy or cashew milk or use stock. 1 1/4 cup water, or stock 1/2 teaspoon salt, or more, to taste Instructions: Lentil Wellington: Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already. Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute. Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation. Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.) Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed). Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife. Meanwhile, make the gravy. Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes. Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits. Source: Recipe and Photos from Vegan Richa
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Vegan Chocolate Chip Banana Bread Recipe
Vegan Chocolate Chip Banana Bread Recipe A long standing fan favourite, banana bread, gets even better when you add in chocolate chips! It adds a decadent flavour, transforming it into more of a dessert, but one that can be enjoyed any time of day! And with Easter right around the corner this simple recipe can be made ahead of time to enjoy over the whole weekend. Pair it with coffee, tea, or all on its own. Who will you be sharing yours with?! Ingredients you'll need: 2 cups All Purpose Flour 1 cup Light Brown Sugar 3 teaspoons Baking Powder ½ teaspoon Salt 1 teaspoon Ground Cinnamon 3 Medium Mashed Ripe Banana ½ cup plant based milk 3 Tablespoons Coconut Oil - melted then cooled 1 Flax Egg (see instructions for how to make) 1 cup Vegan Chocolate Chips Instructions: Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper. Sift the flour into a mixing bowl and add the brown sugar, baking powder, salt, cinnamon, and mix together. In a mixing bowl blend mashed bananas, plant based milk and coconut oil, mix until just combined. Prepare your flax egg by mixing 1 TBSP ground flaxseed with 3 TBSP hot water and allow it to sit 5 min to become like a gel. Pour the blended banana mix over the dry ingredients, add the flax egg and mix well. Add the vegan chocolate chips and fold them in. Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top if desired. Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool. Slice & enjoy!! *Recipe adapted from Loving it Vegan.
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