Introduction
Easter is a time for family, friends, and good food. However, it can be challenging to find delicious vegan options that everyone will love. Fear not, we have compiled a list of easy vegan Easter recipes that are sure to impress both vegans and non-vegans alike. From sweet to savory, we’ve got you covered.
Recipe 1: Vegan Carrot Cake
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 1/2 cups grated carrots
- 1 cup unsweetened applesauce
- 1/2 cup vegetable oil
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat the oven to 350°F and grease a 9-inch cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the grated carrots, applesauce, vegetable oil, brown sugar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the chopped walnuts, if using.
- Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 slice
Calories: 300
Carbohydrates: 46g
Protein: 3g
Fat: 12g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 295mg
Potassium: 191mg
Fiber: 2g
Sugar: 27g
Vitamin A: 51% RDA
Vitamin C: 2% RDA
Calcium: 9% RDA
Iron: 9% RDA
Cooking Time:
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Equipment:
- 9-inch cake pan
- Large mixing bowl
- Whisk
- Spatula
- Wire rack
Serving Suggestions:
This vegan carrot cake is delicious on its own, but you can also serve it with a dollop of whipped coconut cream or vegan cream cheese frosting. Garnish with extra chopped walnuts and a sprinkling of cinnamon.
Variations:
Feel free to customize this recipe to your liking. You can add raisins, shredded coconut, or pineapple for extra sweetness. Swap out the walnuts for pecans or almonds, or omit them altogether. You can also make this recipe gluten-free by using a gluten-free flour blend.
Substitutions:
If you don’t have applesauce on hand, you can substitute it with mashed ripe banana. You can use any type of oil in this recipe, such as coconut oil or canola oil. Brown sugar can be substituted with coconut sugar or maple syrup.
Storage:
This vegan carrot cake can be stored in an airtight container at room temperature for up to 3 days. It can also be stored in the refrigerator for up to 1 week.
Tips:
If you’re short on time, you can use store-bought grated carrots instead of grating them yourself. Be sure to drain any excess liquid from the carrots before using them in the recipe. You can also make this recipe into cupcakes by dividing the batter into a muffin tin instead of a cake pan.
Frequently Asked Questions:
- Can I make this recipe ahead of time?
Yes, you can make this recipe up to 2 days in advance. Simply store it in an airtight container in the refrigerator and bring it to room temperature before serving. - Can I freeze this cake?
Yes, you can freeze this cake for up to 1 month. Wrap it tightly in plastic wrap and store it in the freezer. Thaw it in the refrigerator before serving. - Can I use a different type of flour?
You can use a gluten-free flour blend or whole wheat flour instead of all-purpose flour, but the texture and taste may be slightly different.
Recipe 2: Vegan Deviled Potatoes
Ingredients:
- 12 small red or yellow potatoes, boiled until tender
- 1/4 cup vegan mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp pickle juice
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper, to taste
- Chopped chives or parsley, for garnish
Instructions:
- Cut the boiled potatoes in half and scoop out the centers with a small spoon, leaving a thin layer of potato in the skins.
- In a small bowl, whisk together the vegan mayonnaise, Dijon mustard, pickle juice, paprika, garlic powder, onion powder, salt, and pepper.
- Fill the potato halves with the mixture and sprinkle with chopped chives or parsley.
- Refrigerate until ready to serve.
Nutritional Information:
Serving Size: 2 potato halves
Calories: 120
Carbohydrates: 20g
Protein: 2g
Fat: 4g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 110mg
Potassium: 480mg
Fiber: 2g
Sugar: 1g
Vitamin A: 2% RDA
Vitamin C: 22% RDA
Calcium: 1% RDA
Iron: 5% RDA
Cooking Time:
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Equipment:
- Small mixing bowl
- Whisk
- Small spoon
- Chopping board
- Knife
- Refrigerator
Serving Suggestions:
These vegan deviled potatoes are perfect as an appetizer or side dish. Serve them with a sprinkle of smoked paprika or a drizzle of sriracha for extra flavor.
Variations:
You can mix up the filling by adding chopped chives, green onions, or capers. You can also add a splash of hot sauce or a pinch of cayenne pepper for extra heat. Swap out the potato skins for cucumber cups or cherry tomato halves for a fresh twist.
Substitutions:
If you don’t have vegan mayonnaise on hand, you can substitute it with mashed avocado or hummus. Dijon mustard can be substituted with yellow mustard or grainy mustard. Pickle juice can be substituted with lemon juice or vinegar.
Storage:
These vegan deviled potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Tips:
If you’re short on time, you can use store-bought mashed potatoes instead of boiling and scooping the potatoes yourself. You can also make the filling ahead of time and store it in the refrigerator until ready to use.
Frequently Asked Questions:
- Can I make this recipe ahead of time?
Yes, you can make this recipe up to 2 days in advance. Store the potato skins and filling separately in the refrigerator and assemble them right before serving. - Can I use a different type of potato?
You can use any type of potato you like,