Vegan Easter Feast
recipe

A festive vegan spread featuring a variety of dishes

Preparation Time: 2 hours
Serving Size: 8-10 servings

Ingredients:

- Glazed tofu ham
- Crispy chip tofu
- Pulled oats
- Sweet potato
- Pulled soy burgers
- Coriander paste
- Cabbage
- Eggplant
- Couscous
- Kale
- Potatoes
- Tarragon carrots
- Almond ricotta
- Jerusalem artichokes
- Thyme
- Lemon
- Vegan Nutella
- Boston cream cake
- Mini pavlovas
- Chocolate
- Rye pudding (Mämmi)
- Vegan pasha
- Cheesecake
- Almonds
- Peaches
- Carrots
- Breakfast bread
- Hummus
- Granola

Instructions:

1. Prepare the glazed tofu ham and bake the crispy chip tofu until golden.
2. Make pulled oat and sweet potato burgers, serving them with coriander paste.
3. Cook eggplant couscous and serve alongside kale and mashed potatoes.
4. Roast the tarragon carrots and serve with almond ricotta.
5. Peel and roast the Jerusalem artichokes in the oven until tender.
6. Bake sweet treats: thyme-lemon cake, vegan Nutella Boston cream cake, mini pavlovas, chocolate rye pudding mousse, and vegan pasha.
7. Prepare an Easter cheesecake and almond peach pie.
8. Make carrot cake for breakfast/brunch and serve it with citrus yogurt and granola.
9. Create carrot fritters and serve them with hummus.
Enjoy a delicious vegan Easter table!

Nutritional Information (per serving):

- Calories: 350
- Protein: 12g
- Carbohydrates: 45g
- Fat: 15g
- Fiber: 8g
- Sugar: 10g

Reviews: 3.04 (2483 reviews) ★★★★★ share