Articles tagged:

vegan Easter recipes

  1. Vegan Vanilla Cupcakes

    These vanilla cupcakes are not only vegan and dairy-free, but they're also unbelievably soft and moist with an irresistible flavor! Even if you're not vegan, you'll fall in love with the delicious, buttery taste of these cupcakes. Perfect for birthday parties, these crowd-pleasing cupcakes are a must-try!

  2. Vegan Lemon Tart

    This delicious vegan lemon tart (tarte au citron in French) is the perfect light, tangy, and refreshing treat for spring and summer. Its slightly sweet classic shortcrust (pâte brisée) is filled with a creamy lemon curd filling that everyone will love!

    Tarte au citron (lemon tart) is a classic French dessert made with tangy lemon curd wrapped up in a flakey crust. Although this lemon tart recipe tastes like the classic, it is actually made without the traditional eggs and butter: it's completely vegan!

    With only 255 calories and 9 grams of sugar per slice, you can feel good about indulging in this sweet treat. So invite some friends, brew some tea, and enjoy a bite of sunshine!

  3. Famous Vegan Carrot Cake Cupcakes

    When I had my cupcake business more than 10 years ago, my carrot cake cupcakes had a cult-like following. The same people showed up to my little stand religiously to buy the carrot cake cupcakes over and over. My friends even started randomly offering to help me with various things in exchange for more carrot cake cupcakes. So naturally, they were high on my priority list of cupcake recipes to veganize.

    Cake recipes are complicated to turn vegan, as they don't usually work by simply replacing a few ingredients. However, the effort was well worth it for these delicious cupcakes.

  4. Vegan Cream Cheese Frosting

    Sometimes, I create a recipe, and even I can't believe how amazing it turned out. This frosting is one of those recipes.

    As I've mentioned in previous recipes, I used to have a cupcake business many years ago. I've been (slowly) working on creating vegan versions of my old recipes. When I created my vegan carrot cake recipe, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought non-dairy cream cheese because they vary so widely in their taste and ingredients.

  5. Vegan Sugar Cookies with Buttery Icing

    Some of my favorite childhood Christmas memories are of the holiday cookies. Each member of my dad's side of the family would make one or two types of cookies each year and bring them to my grandmother's house. In the basement were two long folding tables with endless tins of cookies of all types. After dinner, my grandmother would let us go downstairs and pick whatever Christmas cookies we wanted.

    We also got to participate in making some of the cookies. As children, that usually meant roll-out sugar cookies that we got to decorate.

  6. Vegan stuffed shells with tofu and spinach ricotta

    Vegan Stuffed Shells with Spinach and Tofu Ricotta

    When I was in college and learning to cook, the first dishes I perfected were Italian pasta dishes, like lasagna, fettuccine alfredo, and of course, stuffed shells. Stuffed shells are a delicious comfort food for me, but they're made with cheese and eggs. Fortunately, I've managed to create delicious vegan ricotta from tofu, and stuffed shells are once again on the menu in my kitchen. A little bit of flour helps to bind everything together in place of an egg.

    These vegan stuffed shells are so easy to make, they can be made any day. But they are also perfect for holidays like Christmas and Easter, or family gatherings; the whole family will love them.

  7. Vegan Maple-Roasted Carrots with Spiced Cashew-Tahini Sauce

    My favorite way to prepare pretty much any kind of vegetable, from sweet potatoes to bell peppers, is roasting. Roasted vegetables are so easy to prepare, they're healthy, and they taste amazing. When Easter, Thanksgiving, or Christmas come around, I like to give my roasted vegetables a little something extra.

    This roasted carrots recipe gets some added flair with a glaze made from vegan butter, maple syrup, and lemon juice, and a cashew-tahini sauce with a delicious blend of spices. Rainbow carrots add a colorful wow factor (but plain orange carrots work too!) This is the perfect side dish for the holidays or any special occasion.