Here are 5 festive vegan recipes ideal for Easter — vibrant, flavorful, and made with ingredients you probably already have in your kitchen.
These dishes offer a great mix of celebration and comfort, with a springtime twist:
Vegan Carrot Halwa (Gajar ka Halwa)
Ingredients:
- 4 cups grated carrots
- 1 cup almond milk or oat milk
- ¼ cup jaggery or coconut sugar (adjust to taste)
- 2 tbsp coconut oil or vegan ghee
- ¼ tsp cardamom powder
- Chopped nuts and raisins for garnish
Instructions:
- Heat the coconut oil in a pan. Add grated carrots and sauté for 5–6 minutes until softened.
- Pour in plant milk and simmer on low heat, stirring occasionally, until milk is mostly absorbed.
- Add jaggery and cardamom. Cook until the mixture thickens and begins to leave the sides.
- Garnish with nuts and raisins. Serve warm.
Beetroot & Coconut Salad (South Indian-style Kosambari)
photo: https://preethicuisine.com
Ingredients:
- 1 cup grated beetroot
- ¼ cup grated fresh coconut
- 2 tbsp soaked moong dal (yellow split lentils)
- 1 tbsp lemon juice
- Salt to taste
- 1 tsp mustard seeds
- 1–2 dried red chilies
- A few curry leaves
- 1 tsp coconut oil
Instructions:
- Mix grated beet, coconut, dal, lemon juice, and salt in a bowl.
- Heat coconut oil, add mustard seeds, red chilies, and curry leaves. Let them splutter.
- Pour this tempering over the salad. Mix well and serve chilled or at room temperature.
Stuffed Tandoori Mushrooms (Vegan)
Ingredients:
- 10–12 large button mushrooms
- ½ cup mashed boiled potatoes
- 2 tbsp chopped onions
- 1 tbsp chopped mint and coriander
- ½ tsp garam masala
- Salt & chili flakes to taste
- 1 tbsp vegan yogurt
- 1 tsp lemon juice
- 1 tsp oil
Instructions:
- Clean mushrooms, remove stems, and set aside.
- Mix all stuffing ingredients in a bowl.
- Fill mushrooms with stuffing.
- Brush with a little oil and bake at 200°C (392°F) for 15–18 mins or air-fry.
- Sprinkle chaat masala and serve hot as a starter.
Vegan Jackfruit Biryani
Ingredients:
- 1½ cups basmati rice (soaked)
- 2 cups tender jackfruit pieces (boiled)
- 1 large onion, thinly sliced
- 1 cup chopped tomatoes
- 1 tbsp biryani masala
- ½ tsp turmeric
- 1 tsp ginger-garlic paste
- Chopped mint & coriander
- 2 tbsp oil
- Salt to taste
Instructions:
- Sauté onions till golden, add tomatoes, ginger-garlic, and spices. Cook until the oil separates.
- Add boiled jackfruit, cook for 5–7 minutes.
- Layer partially cooked rice over the jackfruit masala in a heavy-bottomed pot.
- Sprinkle herbs, cover, and cook on low for 15 minutes (or bake/dum with a lid).
- Fluff gently and serve with vegan raita.
Coconut Laddoos (3-Ingredient Vegan Sweets)
Ingredients:
- 2 cups desiccated coconut + extra for rolling
- ¾ cup coconut milk (thick)
- ¼ cup jaggery or maple syrup
Instructions:
- In a pan, heat the coconut milk and jaggery until melted.
- Add coconut and stir on low until mixture leaves the pan’s sides (about 7–8 mins).
- Cool slightly, then shape into laddoos.
- Roll in extra coconut. Let them set for 30 minutes.
Happy Easter and happy feasting!