Easter can also be enjoyed without animal products. Seasonal, vegan dishes bring freshness, color and variety to the table - an experience for young and old.
A vegan menu for Easter can be festive, light and creative. Fresh vegetables, herbs and seasonal ingredients such as carrots, asparagus or spring salad make for colorful dishes that will delight children and adults alike. Little surprises such as stuffed mushrooms or colorful vegetable bites make the meal exciting, while simple preparation steps leave you enough time for the family.
Starter - carrot and ginger soup:
- 1 onion
- 1 small piece of ginger
- 1 tbsp HOLL rapeseed oil
- 500 g carrots
- 1 l vegetable stock
- salt and pepper
Preparation:
- Finely chop the onion and ginger and sauté in a little oil.
- Slice the carrots and sauté briefly.
- Pour in the vegetable stock and cook for 15 minutes until soft.
- Puree, season with salt and pepper and serve.
Main course - asparagus and potato gratin:
- 500 - 800 g potatoes
- 300 g green asparagus
- 2 dl oat cream
- 2 tbsp yeast flakes
- salt, pepper, nutmeg
Preparation:
- Cut the potatoes into thin slices, cut the asparagus into pieces.
- Alternate layers of potatoes and asparagus in a baking dish.
- Mix the oat cream with the yeast flakes, salt and spices and pour over the vegetables.
- Bake in the oven at 180 degrees for about 30 minutes until the gratin is lightly browned.
Dessert - Berry yogurt:
- 250 g soy yogurt
- 1 tsp maple syrup
- 100 g mixed berries
- 1 tbsp chopped almonds
Preparation:
- Sweeten the yogurt with maple syrup.
- Layer in glasses: Yoghurt, berries, almonds.
- Chill briefly before serving.
This menu shows just how varied and festive vegan cuisine can be. The combination of fresh ingredients, cheerful colors and simple preparation steps makes Easter a delightful experience for the whole family.
Happy Easter and en Guete!
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