A Vegan Easter Feast For Everyone

Easter is next Sunday, and we are completing our Sustainable Easter Series with a complete Easter Dinner Meal Plan.

This year we hope to tempt you with a few plant-based, more sustainable, dishes. These dishes make a perfect and complete holiday feast, but they are so delicious we’re confident you’ll be making these throughout the year.

White Bean and Artichoke Crostini

Serves 5-6 as an appetizer


  • 1 can cannellini beans. drained (2 cups)
  • 1 clove garlic (optional)
  • 1 cup finely chopped fresh parsley plus extra for garnish
  • 2 tablespoons fresh lemon juice
  • 1 cup finely chopped artichoke hearts (not in oil)
  • Salt to taste
  • 1 baguette, sliced on the diagonal
  • Pitted black olives and lemon wedges for garnish

Add all the ingredients except the bread and garnishes to a food processor.  Process until smooth.  Serve on toasted baguette slices and garnish with parsley.  Arrange with lemon slices and olives for presentation.

Farro Salad with Roasted Vegetables and Tahini Dressing


  • 1 cup farro, soaked in water for 6-8 hours

Drain the farro, cover with water in a pot and cook uncovered, stirring occasionally, for about 30 minutes or until the farro is tender.  Drain and reserve until ready to make the salad.

For the dressing:

  • ½ cup tahini
  • ¼ cup fresh lemon juice
  • 2 teaspoons fine sea salt
  • 1 tablespoon olive oil
  • 1 cup minced fresh dill
  • ½ cup minced fresh parsley
  • 1 teaspoon agave nectar
  • ½ cup water (or more as needed)

Add all the dressing ingredients to a small food processor or blender and blend until very smooth.  Refrigerate until ready to use.

For the roasted vegetables:

(You can use a variety of vegetables, but this combination makes a salad that tastes and looks great.)

  • 1 lb. fresh asparagus, any tough ends cut off
  • 1 red or yellow bell pepper, sliced
  • 8 ounces cherry tomatoes, halved lengthwise
  • 2 large carrots, sliced into matchsticks
  • 2 cups sliced cucumbers
  • 1 small red onion, halved and thinly sliced
  • 1 tablespoon olive oil
  • 1 bunch fresh dill for garnish
  • lemon slices for garnish
  • salt and pepper

Preheat your oven to 375 degrees F.  Lightly oil a large baking sheet.  Lay the asparagus, pepper, and cherry tomatoes on the sheet and toss lightly in the oil.  Sprinkle with salt and pepper and roast for 15 minutes.  Take the vegetables out of the oven and turn them over with a spatula. Return the vegetables to the oven for another 5-10 minutes until they are tender but not mushy.

Make the salad:

On a large serving platter, spread a layer of farro, then arrange the roasted vegetables decoratively on and around the farro.  Line the edges with dill and lemon slices.  When ready to serve, add a few dollops of the tahini dressing over the salad, and serve with the remaining dressing on the side.

Also See: Is Easter Ready for A Vegan Makeover?

Zucchini Roll-ups

Serves 6 as a main course

Make Tofu Ricotta:

  • ½ cup raw cashews, soaked in water for at least 4 hours or overnight
  • ¼ cup nutritional yeast
  • 2 tablespoons olive oil
  • 2 teaspoons dried basil
  • 2 teaspoons fine sea salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 lb. firm tofu, drained of excess water and broken into chunks

Drain the cashews and add to a food processor with the remaining ingredients except the tofu. Process until completely smooth. Add the tofu and process again until the mixture is smooth.  Refrigerate until ready to use.  This step can be done 24 hours before making the roll-ups.

Make Tomato Sauce:

  • 1 (28) ounce can crushed tomatoes in sauce
  • 1 large yellow onion, finely chopped
  • 1 large carrot, diced
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Pinch of dried red peppers (optional)

In a large stock pot, heat the oil until it shimmers.  Add the chopped onion and stir.  Lower the heat and cook the onion for 3 minutes, stirring occasionally.  Add a tablespoon of water to the pot and cover it to cook the onion for 5 minutes.  Remove the lid and add the diced carrot.  Stir again and cook the mixture until the onion starts to brown and the carrot softens. 

Add the tomatoes and spices, stir well, and cook on low heat, uncovered, for 45 minutes.  This sauce can be made a day ahead of time.

Prepare the zucchini:

  • 2 lbs. zucchini, at least 6” long (about 5, or fewer if longer)
  • fresh basil
  • salt

Trim the ends of each zucchini.  Slice the zucchini on a mandoline into 1/8” slices.  Lay them out on a baking sheet and sprinkle with salt. 

In about 3 minutes, the zucchini will release quite a bit of water.  Blot the zucchini with paper towels until dry.  Turn them over and repeat the process.  This step can also be done a day ahead of time; layer the zucchini in paper towels and store in a plastic bag until ready to use.  They will soften up a bit and will be easier to roll.

Prepare the roll-ups:

Heat your oven to 350 degrees F. 

Prepare the roll-ups by using 4 zucchini slices for each roll-up.  Lay one slice on a cutting board, then lay the second slice halfway over the first slice lengthwise.  Repeat with the third and fourth slices. 

Spoon 1 tablespoon of the tofu ricotta  in the center of the zucchini, then fold the ends over the filling to meet in the middle.  The ends of the slices should cross over a bit.  Turn each roll-up over so the folded edges are on the bottom of the roll-up.  Repeat until all the zucchini is used.

Lightly oil a baking sheet and put the roll-ups on the sheet about 2” apart.  Spoon a tablespoon or two of tomato sauce over each roll-up and bake for 20 minutes.  Serve immediately garnished with fresh basil leaves.  (The roll-ups can be stored covered in the refrigerator for a few hours before baking.)

Also see: This Vegan Layer Cake Will WOW On Easter Sunday

Share your vegan Easter dinner recipes with us on social with #amarerecipes.


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