Easter is a time for celebration, family gatherings, and delicious food. Whether you’re a vegan or just looking for a delicious and healthy main dish recipe for your Easter table, we’ve got you covered. These vegan Easter main dish recipes are not only easy to make, but they are also packed with flavor and nutrients that will satisfy even the pickiest eaters.
Recipe 1: Vegan Easter Roast with Mushroom Gravy
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 large onion, chopped
- 1 cup cooked brown rice
- 1 cup cooked lentils
- 1 cup chopped walnuts
- 1/2 cup breadcrumbs
- 1/4 cup soy sauce
- 1/4 cup nutritional yeast
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon olive oil
- 1 cup vegetable broth
- 1 cup sliced mushrooms
- 2 tablespoons cornstarch
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Place the sweet potato, carrot, and onion in a food processor and pulse until finely chopped.
- In a large bowl, mix together the chopped vegetables, brown rice, lentils, walnuts, breadcrumbs, soy sauce, nutritional yeast, thyme, rosemary, and sage until well combined.
- Transfer the mixture to a greased loaf pan and bake for 45-50 minutes or until golden brown on top.
- While the roast is baking, prepare the mushroom gravy. In a saucepan, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5-7 minutes or until they release their moisture.
- In a small bowl, whisk together the vegetable broth and cornstarch. Add the mixture to the saucepan and whisk until thickened.
- Season the gravy with salt and pepper to taste.
- Serve the roast slices with mushroom gravy on top.
Nutritional Information:
Calories per serving: 320 | Fat: 14g | Carbohydrates: 32g | Fiber: 8g | Protein: 17g
Cooking Time:
Preparation time: 20 minutes | Cooking time: 50 minutes
Equipment:
Food processor, loaf pan, saucepan, whisk
Serving Suggestions:
Serve with roasted vegetables, mashed potatoes, or a side salad.
Variations:
Substitute the lentils with chickpeas, black beans, or white beans. Use almonds or pecans instead of walnuts. Add sun-dried tomatoes or olives for extra flavor.
Substitutions:
Use gluten-free breadcrumbs or almond flour instead of breadcrumbs. Use tamari instead of soy sauce for a gluten-free option.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
To prevent the roast from sticking to the loaf pan, line it with parchment paper. You can also use a silicone loaf pan for easy release.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can prepare the roast and gravy ahead of time and reheat them in the oven or microwave before serving.
- Can I freeze the leftovers? Yes, you can freeze the roast slices and gravy separately for up to 3 months. Thaw them in the refrigerator overnight before reheating.
Recipe 2: Vegan Easter Shepherd’s Pie
Ingredients:
- 1 large sweet potato, peeled and chopped
- 1 large carrot, peeled and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup cooked green lentils
- 1 cup cooked brown lentils
- 1 cup frozen peas
- 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 tablespoon dried thyme
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups mashed potatoes
Instructions:
- Preheat the oven to 375°F.
- In a large skillet, heat the olive oil over medium heat. Add the chopped vegetables and garlic and cook for 5-7 minutes or until softened.
- Add the cooked lentils, frozen peas, vegetable broth, nutritional yeast, thyme, salt, and black pepper to the skillet. Stir until well combined.
- Transfer the lentil mixture to a greased baking dish.
- Spread the mashed potatoes on top of the lentil mixture, covering it completely.
- Bake for 25-30 minutes or until the potatoes are golden brown on top.
Nutritional Information:
Calories per serving: 320 | Fat: 5g | Carbohydrates: 56g | Fiber: 16g | Protein: 17g
Cooking Time:
Preparation time: 20 minutes | Cooking time: 30 minutes
Equipment:
Large skillet, baking dish
Serving Suggestions:
Serve with a side salad or roasted vegetables.
Variations:
Add chopped mushrooms or bell peppers to the lentil mixture. Use mashed sweet potatoes instead of regular potatoes. Add vegan cheese on top of the mashed potatoes before baking.
Substitutions:
Use canned lentils instead of cooked lentils. Use vegetable or mushroom broth instead of vegetable broth.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
Make the mashed potatoes ahead of time and store them in the refrigerator until ready to use. You can also use leftover mashed potatoes.
Frequently Asked Questions:
- Can I make this recipe ahead of time? Yes, you can prepare the lentil mixture and mashed potatoes ahead of time and assemble the pie just before baking.
- Can I freeze the leftovers? Yes, you can freeze the pie for up to 3 months. Thaw it in the refrigerator overnight before reheating.
Personal Thoughts
Both of these vegan Easter main dish recipes are perfect for your festive table. They are easy to make, delicious, and packed with nutrients. The vegan Easter roast with mushroom gravy is a hearty and flavorful dish that will satisfy even the meat-eaters in your family. The vegan Easter shepherd’s pie is a classic comfort food that is perfect for any occasion. I hope you enjoy making and eating these recipes as much as I did!
Remember to experiment with different variations and substitutions to make these recipes your own. Don’t be afraid to get creative in the kitchen!
So, what are you waiting for? Go ahead and try these vegan Easter main dish recipes for yourself. Your taste buds (and your body) will thank you!