Vegan Easter Recipes

April 20, 2019

Vegan Easter Recipes-Leafy Souls Vegan Blog Post

Vegan Easter menus are all about fresh, spring vegetables and fruits. After months of warm, hefty meals to keep us going during the winter, it’s time to change our diets and make room for this season’s best.

Easter doesn’t always have to be about lamb. Plant-based diets are so nutritious and full of flavor that even the biggest meat-lover will enjoy the range of dishes that you can offer on Easter day. Plant-based diets have come a long way.

With modern and fusion cuisine taking over, you can find some of the strangest, yet tastiest combinations of ingredients that are new and exciting.

This vegan asparagus spring salad is the ultimate simple dish for you to prepare. Your guests will be delighted with it as it is light, yet filling. It is also perfect for making sure that everyone can eat. This asparagus spring salad is vegan, paleo, grain free, Whole30, dairy free and nut free! If you are worried about cooking time, prepare it the day before, take it out of the fridge two hours ahead of serving time and then all that there is left to do is make the dressing.


  • 1 bag frozen organic riced cauliflower
  • 1 pound asparagus, woody stems removed
  • 1/2 tbsp avocado oil
  • 1/4 tsp salt
  • 1/4 cup roasted red pepper, chopped
  • 2 tbsp red onion, chopped
  • 6 cups organic wild arugula

Dijon Tahini Dressing

  • 1/4 cup tahini
  • 1/4 cup apple cider vinegar
  • 1.5 tbsp dijon mustard
  • 3 tbsp water
  • 1/2 tsp salt
  • 1 tsp garlic powder


  1. Microwave the frozen organic riced cauliflower for 5 minutes to defrost (or steam it on the stove in a medium pot, covered, for about 5 minutes)
  2. While the cauliflower rice is defrosting, chop the asparagus and add it to a large skillet with 1/2 tbsp. avocado oil. Cook for 5-6 minutes over medium high heat.
  3. Add the asparagus to the cauliflower and add the chopped roasted red pepper and red onion.
  4. Make the Dijon Tahini Dressing by combining all the ingredients in a jar and stirring well until combined fully
  5. Add the dressing to the asparagus and cauliflower mixture. Stir well
  6. Add the arugula and stir. Serve immediately or place in the fridge until the next day.

Vegan Carrot Cake

What kind of Easter would it be if you didn’t have some carrot cake to serve. Give this recipe a try and make your own, easy vegan sandwich cake. It is so good that by the end of the day there will be none left!

For the icing

  • 4 sachets (200g) creamed coconut
  • 1 tbsp lemon juice
  • 2 tbsp cashew nut butter
  • 50g icing sugar
  • 60ml oat milk

For the cake

  • 250ml jar coconut oil, melted
  • 300g light brown sugar
  • 1 ½ tsp vanilla essence
  • 210ml dairy freemilk
  • , we used oat milk
  • 420g plain flour
  • 1 ½ tspbaking powder
  • 1 ½ tspbicarbonate of soda
  • 1 tspcinnamon
  • , plus extra cinnamon to decorate
  • 1 tspginger
  • 1 tsp ground nutmeg
  • 1orange
  • , zest only
  • 4 medium carrots, grated (you want 270g grated weight)
  • 75g chopped walnuts
  • , plus extra to decorate
  • edible flowers (optional)


  1. Start by making the icing first. Mash the coconut cream with 2 tbsp hot water and the lemon juice until smooth. Add the cashew butter then whisk in the icing sugar followed by the oat milk. Continue to whisk until fully combined, set aside in the fridge until needed.
  2. Heat the oven to 180C/160C fan/gas mark 4. Grease 2 x 20cm cake tins with a little of the melted coconut oil and line the bases with baking parchment. Whisk together the oil and sugar, then add the vanilla and milk. Combine the flour, baking powder, bicarbonate of soda, spices and orange zest in a separate bowl. Add these to the wet mixture and stir well. Finally stir in the carrot and the nuts. Divide the mixture between the prepared tins and bake for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Cool in the tin for 5 mins before transferring to a wire rack to cool completely.
  3. Sandwich the cakes together with half the icing then cover the top with the remaining icing (add a splash of oat milk if the icing feels too firm). Scatter over the nuts and dust the cake with a little cinnamon and decorate with edible flowers.

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