Vegetarian friendly recipes for Easter and Passover

Whether you”re vegan, carnivore or something in between, the key to eating healthily for the planet and the body is diversity. Finding meat alternatives and ways to use seasonal and local fare are key. Here”s a roundup of some alternative dishes for the traditional Easter and Passover celebration that are bound to please just about everyone!

Appetizers:


Radishes with “butter” (vegan)

.
Spring Greens Salad with Endive and Oranges

.
Soup:

Greek Vegetarian Magiritsa

.
Morrocan Style Vegan Matzo Ball Soup

.

Here”s a link to some vegan matzo ball recipes, (thanks Linda!) that you can add to your own favorite soups.

Main Dishes:

Roasted Eggplant Rolls with Spinach and Pistachio Pesto
.
Crustless tofu quiche with mushrooms and herbs
.

Cauliflower Leek Kugel with Almond Herb Crust

.
Sides:


Asparagus and Ricotta Tart

.

pesto pasta stuffed tomatoes

.

Spanakopita (spinach pie)
.
Caramelized Brussels Sprouts

.
For those of you who might want to try Vegan Latkes, here”s a great Flax-based egg substitute you can try in your favorite Latke recipe (and just top with applesauce instead of sour cream!)

Desserts:

.

Pavlova with Rhubarb and Pistachios
.

Chocolate Torte with Passover Fudge Glaze
.
Vegan Almond Coconut Macarons

This post was written by

lorigami – who has written posts on Eco Etsy.
Anime-haired craft ninja, diy-enabler and kitten wrangler, currently hammering an old house into a new homestead with her husband and a clutter of kittens.

Email

Comments

  1. Hello! I just want to offer you a big thumbs up for the great info you have right here on
    this post. I will be returning to your web site for
    more soon.

  2. What a beautiful batch of recipes. They look so fresh and Spring like. I have added the radish and butter recipe to our Easter menu. Thanks for sharing them.

  3. Linda Everett says:

    The vegan matzoh ball recipe was really great! My only tweak was to skip the onion powder and use fresh, carmelized onion instead, which imparted a sweet flavor. They cooked up dense, not fluffy, much like a dumpling. We had them in simple vegetable broth with carrots, parsley and scallions. Very delicious!