Delicious Vegan Easter Lunch Ideas

After some vegan Easter lunch ideas? 

With Easter just around the corner, my thoughts are turning towards the traditional Easter lunch. Particularly what my family and I are going to eat after the one time of the year when we legitimately get to eat chocolate at breakfast time! There are so many great ethical Easter eggs available that I feel spoiled for choice this year!

Aimee Ryan from the lovely vegan food blog Wallflower Kitchen has created some amazing vegan Easter lunch recipes this Easter for the Vegan Society, which I’m excited to share with Moral Fibres readers. There’s everything you need to cook up a delicious vegan feast this Easter.

Vegan Easter Lunch Ideas

Creamy Vegan Pea Soup

A simple but flavourful soup that can be ready in minutes! Perfect for a light starter as part of your vegan Easter lunch.

Serves: 4 / Cook time: 8 minutes / Total time: 10 minutes

Ingredients
1 tbsp olive oil
1 medium white onion, diced
2 cloves garlic, minced
1 stick of celery, roughly chopped
1 leek, roughly chopped
450 g frozen peas
700 ml vegetable stock
50 g raw cashews
(Optional) 1 tbsp balsamic vinegar
Salt and pepper to taste
Dairy-free cream or soy yoghurt, to serve

Instructions
1. Heat the olive oil in a medium saucepan and saute the onions and garlic, until softened. Next, add the chopped leek and celery and cook for a further couple of minutes.
2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Then season with salt and pepper and simmer for 5 minutes.
3. Transfer to a blender and mix until smooth.
4. Finally, ladle the soup into four serving bowls and top with a swirl of dairy-free cream or soy yoghurt.

Vegan Mushroom and Leek Pie

Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling, and a great choice to serve to both vegans and meat-eaters!

Serves: 4 /Cook time: 35 minutes / Total time: 45 minutes

Ingredients
1 tbsp olive oil
2 medium leeks, trimmed and sliced into discs
3 cloves garlic, minced
500 g button mushrooms
1 tsp dried mixed herbs
A pinch of salt and pepper

For the sauce:
1 tbsp dairy-free butter
2 tbsp plain flour
350 ml dairy-free milk
1/8 tsp ground nutmeg
A pinch of salt and pepper
1 roll vegan puff pastry (or gluten-free, if needed)
4 tbsp dairy-free milk, for glazing

Instructions
1. Add the olive oil to a large saucepan on a medium heat. Now fry the leeks and garlic for 2 minutes, to soften.
2. Add the mushrooms, herbs, salt, and pepper and stir for a minute. Then place the lid on top and cook for 8 minutes.
3. Meanwhile, in a small saucepan, melt the dairy-free butter on a medium heat. Then add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Next stir in the nutmeg and season with salt and pepper.
4. Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.
5. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C.
6. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.
7. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in a little dairy-free milk and brush the top of the pie to help it brown.
8. Cook for 25 minutes until golden brown. Serve straight away.

Balsamic roasted new potatoes with asparagus

A flavourful side dish for your vegan Easter lunch featuring seasonal asparagus and new potatoes. Salty potatoes paired with the subtle sweetness from the asparagus and balsamic vinegar make this utterly moreish!

Serves: 4 / Cook time: 40 minutes / Total time: 45 minutes

Ingredients
1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
250 g asparagus tips, cut in half
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper

Instructions
1. Preheat oven to 200C.
2. In a large roasting tin, add the olive oil, balsamic vinegar, and salt. Next, add the potatoes and toss to coat fully before roasting for 30 minutes.
3. After 30 minutes, add the asparagus with a little extra olive oil if needed. Now toss to coat and cook for a further 10 minutes.
4. Finally, season with extra balsamic vinegar, salt, and pepper.
5. Serve and enjoy!

Vegan Lemon Possets With Shortbread

Ultra creamy lemon puddings with sweet, crumbly shortbread cookies – perfect for dipping!

Serves: 4 / Cook time: 0 minutes / Total time: 15 minutes

Ingredients
For the lemon possets:
600 g silken tofu
Zest and juice of 2 lemons
120 ml agave nectar
4 tbsp coconut oil, melted
1 tsp vanilla extract
A few fresh raspberries, to serve
1 tbsp icing sugar, to serve

For the shortbread biscuits:
200 g dairy-free butter
125 g icing sugar
310 g plain flour
1 tbsp cornflour mixed with 2 tbsp cold water
2 tsp extract
1 tbsp dairy-free milk, if needed

Instructions
For the lemon possets:
1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
2. Next divide the mixture equally between 4 glasses and chill for at least an hour or overnight.
3. To serve, top with fresh raspberries, a sprinkling of icing sugar, and 2 shortbread biscuits (see recipe below).

For the shortbread biscuits:
1. Preheat the oven to 180C and line two baking trays with baking paper.
2. Next mix the dairy-free butter and icing sugar together in a large bowl. Then add the rest of the ingredients, except the dairy-free milk.
3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.
4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep them all the same size!
5. Finally, bake for approx 12-15 minutes until lightly golden. Leave to cool completely.

Enjoy your Easter lunch!

After more vegan lunch ideas? Check out my vegan slow cooker recipes for inspiration!

All recipes and images Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.