Easter can be a tricky event to navigate as a vegan. Traditionally in the UK, Easter lunch is roast lamb which, since becoming vegan, I have found more than a little upsetting. Then you have the chocolate eggs laden with milk and the hot cross buns loaded with butter and eggs, not to mention the gluten. So, it's easy to see why we gluten-free vegans struggle a little at this time of year!
In this post, I will give you plenty of ideas for a delicious fully plant-based Easter meal loaded with flavour and completely gluten-free. So, leave those frolicking lambs in the fields and enjoy this celebration of new birth and Spring in a different way!
My perfect plant-based Easter lunch uses seasonal Spring produce and is easily adaptable for the changeable weather at this time of year. You can mix and match different suggestions from each part of the menu to come up with a meal that suits you. I'm certain you will all enjoy it!
Starters and Appetisers
I loveย serving soup as a starter - it's tasty and not too filling and you can make it in advance to simply re-heat it on the day. Leek and potato soup is great for using those lovely leeks that are in season this time of year, or perhaps you might prefer creamy broccoli and almond soup for something a little different? You could of course forego the starter altogether and just serve graze boards of crisps or cruditรฉs and dipsย and some olives and nuts.
Main Course
For main course, I usually go for something pastry-based (gluten-free of course!), so perhaps a roast vegetable tart with hummus base or, for something a little more substantial, wild mushroom feuilletees (puff pastry pies filled with creamy wild mushroom filling) or creamy vegan pot pie with tahini pastry.
If you're not keen on the pastry idea, this Indonesian jackfruit curry is lovely and light for this time of year with delicate spiced flavours.
Side Dishes
For me, the sides really depend on the weather. Since Easter is a moving feast, (and the UK has changeable weather at the best of times!), it can sometimes be really warm for Easter and others, it can feel like we're still in the depths of winter! So, adapt your sides to suit the weather!
If it is warm, an interesting and tasty salad will always pair well - either spiced millet salad, herby quinoa salad, kale and apple salad, or just a simple rocket salad with pomegranate (arugula if you're in the US!).
If it is still cool, I would go for warm side dishes like lemony roasted celeriac or roast beetroot, or my vegan Boulangรจre potatoes. These air fryer frozen green beans with tahini sauce would also work well (with or without the tahini sauce), or these divine French-style braised leeks!
Dessert
Finally, for pudding, I love to serve my favourite vegan no-bake stem ginger cheesecake. It's creamy and smooth with a delightful kick from the ginger! Alternatively, you could go down the traditional route of a crumble for pudding - you could use frozen blackberries in this blackberry and apple crumble recipe or substitute with other fruits in season at this time of year like gooseberries, rhubarb or plain apple.
Of course you also need some vegan chocolate Easter eggs, or just some homemade chocolate truffles (super easy to make I promise!) or these easy air fryer candied walnuts to place on the table for nibbling with coffee.
Teatime
Don't forget to leave space for those all important hot cross buns at tea time - my recipe is vegan and gluten-free so no-one needs to miss out on these delicious seasonal treats!
I hope you enjoy making the recipes and, if you do, please come back and leave a star rating or comment on them! Have a very happy Easter!
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