Plant-based Easter feast for a joyful celebration

Hello everyone!

Welcome back to another Free Spirit Friday here at Cosette’s Beauty Pantry. As Easter approaches, I’m thrilled to share some vibrant, cruelty-free recipes that will make your vegan Easter lunch a celebration of spring’s bounty. Whether you’re hosting a gathering or enjoying a quiet meal at home, these dishes are packed with flavour, colour, and nourishment to honour the season. Let’s dive into a menu that’s as kind to the planet as it is to your taste buds!

The Menu: A Vegan Easter Feast

This Easter lunch includes a light starter, a satisfying main course, and a sweet finale. Each dish is simple yet elegant, bursting with seasonal flavours and designed to impress. All ingredients are vegan, with tips for gluten-free or nut-free variations where applicable.

Starter: Spring Carrot and Ginger Soup

This vibrant orange soup is a perfect nod to spring, with the sweetness of carrots and a gentle warmth from ginger. It’s light, creamy, and a lovely way to start your Easter meal.

Ingredients (serves 4):

• 500g carrots, peeled and chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 600 ml vegetable stock
• 200 ml coconut milk
• 1 tbsp olive oil
• Juice of half a lemon
• Salt and pepper to taste.
• Fresh parsley, chopped, for garnish

Method:

1. Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, and ginger, sautéing until soft (about 5 minutes).
2. Add the carrots and vegetable stock. Bring to a simmer, cover, and cook for 15-20 minutes until the carrots are tender.
3. Use a blender or immersion blender to purée the soup until smooth.
4. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
5. Serve warm, garnished with parsley and a drizzle of coconut milk.

Tip: Ensure your vegetable stock is gluten-free for a fully gluten-free dish. This soup can be made a day ahead and refrigerated.

Main: Roasted Vegetable and Quinoa-Stuffed Peppers

These colourful stuffed peppers are a showstopper, packed with wholesome quinoa, roasted vegetables, and Mediterranean flavours. They’re hearty yet light, leaving room for dessert.

Ingredients (serves 4):

• 4 large bell peppers (any colour)
• 150g quinoa, rinsed
• 1 courgette, diced
• 1 aubergine, diced
• 1 red onion, chopped
• 2 cloves garlic, minced
• 200g cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 50g sunflower seeds (for nut-free crunch)
• 100g spinach, roughly chopped
• Juice of 1 lemon
• Salt and pepper to taste.
• Fresh parsley, chopped, for garnish

Method:

1. Preheat your oven to 200°C (180°C fan). Slice the tops off the peppers and remove the seeds. Place them upright in a baking dish.
2. Cook the quinoa according to packet instructions (usually 15 minutes in 300 ml water). Drain and set aside.
3. On a baking tray, toss the courgette, aubergine, onion, garlic, and tomatoes with 1 tbsp olive oil, oregano, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.
4. In a large bowl, combine the roasted vegetables, quinoa, spinach, sunflower seeds, and lemon juice. Adjust seasoning as needed.
5. Stuff the peppers with the quinoa mixture, pressing gently to pack them full. Drizzle with the remaining olive oil and bake for 25-30 minutes until the peppers are soft but hold their shape.
6. Garnish with parsley and serve with roasted potatoes.

Tip: For variety, swap quinoa for brown rice or buckwheat. Sunflower seeds add a nutty texture without allergens.

Dessert: Lemon and Blueberry Coconut Panna Cotta

For a dessert that’s both indulgent and refreshing, this coconut panna cotta with a lemon-blueberry topping is a winner. It’s creamy, zesty, and perfect for Easter.

Ingredients (serves 4):

For the panna cotta:

• 400 ml coconut milk
• 100ml oat milk
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1.5 tsp agar-agar powder

For the topping:

• 150g fresh blueberries
• Juice and zest of 1 lemon
• 2 tbsp maple syrup
• 1 tsp cornflour mixed with 1 tbsp water

For garnish:

• 4 tbsp granola (gluten-free if needed)
• Lemon zest

Method:

1. Panna cotta: In a saucepan, combine coconut milk, oat milk, maple syrup, and vanilla extract. Sprinkle agar-agar over the mixture and let sit for 5 minutes.
2. Heat the mixture over medium heat, stirring until it simmers gently (don’t boil). Simmer for 2-3 minutes until agar-agar dissolves.
3. Pour into four ramekins or glasses. Let cool to room temperature, then refrigerate for 2-3 hours until set.
4. Topping: In a small saucepan, combine blueberries, lemon juice, zest, and maple syrup. Cook over medium heat until the berries soften (about 5 minutes). Stir in the cornflour mixture and cook for 1 minute until thickened. Let it cool.
5. Assembly: Spoon the blueberry topping over the set panna cotta. Sprinkle with granola and a pinch of lemon zest before serving.

Tip: Prepare the panna cotta a day ahead for convenience.

Why Vegan for Easter?

Easter is a time of renewal, making it ideal for plant-based eating. These recipes highlight fresh, seasonal ingredients while embracing the compassionate spirit of veganism. They’re versatile enough to delight everyone at the table, vegan or not. Choosing cruelty-free dishes nourishes your body and supports a sustainable planet—a true free-spirit choice!

Serving Suggestions

Complete your Easter lunch with these touches:

• Drinks: Serve sparkling elderflower lemonade or a chilled rosehip tea for a festive vibe.
• Sides: Pair the stuffed peppers with a rocket and cucumber salad dressed with balsamic vinaigrette.
• Ambience: Decorate with pastel tableware, fresh tulips, and candles to capture spring’s essence.

Final Thoughts

This vegan Easter lunch menu celebrates spring’s vibrancy without mint or chia, focusing on fresh, flavourful ingredients. From the warming carrot-ginger soup to the colourful stuffed peppers and creamy panna cotta, these dishes will make your celebration unforgettable. I hope you’ll try these recipes and share your thoughts!

What’s your go-to vegan dish for Easter, or are you experimenting with something new this year? Drop your ideas in the comments below—I’d love to hear from you!

With love,