5 Vegan Main Dishes For Easter

These 5 vegan main dishes for Easter will ensure that your veggie-loving friends and family will not be left out of the mouth-watering festivities. Be sure to find some tasty treats for dessert, too. 

 

  

Fried Cabbage and “Ham”

 

You will need:

  • vegan butter, for frying
  • 1 small onion, sliced
  • 2 cloves garlic, chopped
  • 1 pound of firm tofu, cubed
  • 6 large button mushrooms, sliced
  • 1/2 large head cabbage
  • 2 tbsp. Dijon mustard
  • 3 tbsp. red wine vinegar
  • 1 tbsp. Worcestershire sauce
  • 2 tbsp. soy sauce
  • 1 tbsp. maple syrup
  1. Whisk together the mustard, vinegar, Worchestershire sauce, soy sauce, and maple syrup. Pour the mixture over the tofu in a container with a lid. Shake and let marinate about two hours. 
  2. Heat butter in a skillet and sauté onions and garlic until soft. Add the mushrooms and tofu, reserving the marinade. Cook until tofu and mushrooms are browned slightly.
  3. Tear the cabbage and add it to the skillet. Cook until the cabbage starts to get soft. Pour the marinade over the cabbage and tofu.
  4. Stir and brown the cabbage for up to twenty minutes. Salt and pepper to taste.

 

 

 

Vegetable Pot Pie

 

You will need:

  • 5 large potatoes
  • 1 large onion
  • 2 stalks of celery, chopped
  • 1 28 oz. can of stewed tomatoes
  • 1 28 oz. can tomato sauce
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • 3 cups of carrots, chopped
  • 1/4 cup chopped fresh basil
  • 2 cups of Bisquick
  • 3/4 cup of water
  1. Heat olive oil in a large saucepan and sauté the onion and garlic.
  2. Add the tomato sauce, stewed tomatoes, potatoes, carrots, celery, and basil.
  3. Bring the ingredients to a boil and reduce the heat. Cook for 45 minutes or until the vegetables are soft.
  4. Transfer stew to a casserole dish and top with Bisquick mix.
  5. Bake in a preheated oven at 350 degrees for fifteen to twenty minutes. Salt and pepper to taste.

 

 

Coconut Vegetable Curry

 

You will need:

  • 2 tbsp. olive oil
  • 1 large onion, minced
  • 4 tbsp. curry powder
  • Head of cauliflower, washed and cut into florets
  • 2 carrots, sliced
  • 2 yellow peppers, chopped
  • 1 1/2 cans of coconut milk
  • 1 cup of cashews, crushed
  1. Heat the oil in a large skillet, and sauté the onion.
  2. Add curry powder and continue cooking for one minute
  3. Add the vegetables and cashews. Cook for an additional five minutes.
  4. Stir in the coconut milk and simmer for ten to fifteen minutes or until the vegetables are soft. Serve with rice. Salt and pepper to taste.

 

 

Mushroom Noodle Casserole

 

You will need:

  • 1 cup of vegan mozzarella cheese
  • 2 cups of Cream of Mushroom Soup
  • 1 package of eggless wide noodles
  • 1 package of frozen peas
  • 2 heads of fresh broccoli, chopped
  •  Preheat the oven to 400 degrees.
  1.  Prepare the noodles according to package directions.
  2.  Drain the noodles and transfer to a large casserole dish.
  3.  Combine the soup and vegetables and add to the dish.
  4.  Top with cheese and bake for 30 to 45 minutes. Salt and pepper to taste.

 

 

Vegetable Braid

 

You will need:

  • 3 tbsp. of olive oil
  • Your choice of mixed herbs
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 red pepper, chopped1 yellow pepper, chopped
  • 1 vegetable stock cube
  • 1 ready-made vegan puff pastry rectangle
  • 1/4 cup of vegan margarine
  • 1 splash of water
  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet and sauté the vegetables until they are soft.
  3. Crumble the stock cube over the top of the vegetables, add the water, and stir to create a sauce on the vegetables. Let cool.
  4. Place the mixture in the middle of the puff pastry, and then make diagonal cuts on the sides of the pastry.
  5. Fold (braid) the splits over the top of the vegetables.
  6. Press down the top and bottom of the pastry and brush with margarine. Sprinkle with herbs.
  7. Bake until brown. Salt and pepper to taste.

 

 

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