10 delicious vegan Easter recipes + Roasted New Potato & Asparagus Salad π
Easter can be challenging sometimes, because it’s a holiday that’s all about eggs and ham. But don’t fear my friends, you don’t have to give up on great food, because I have some seriously amazing vegan Easter recipes for you here. These 10 recipes will please both vegans and non vegans!
Whether you are looking for breakfast ideas, salads, mains, quick snacks, or treats, Iβve got you covered. I’m sure that everybody in your family will love these recipes!
The Incredible Vegan Frittata byAn Ode to Mung Beansο»Ώ
Vegan Deviled Potato Bites by Crazy Vegan Kitchen
Savoury Chickpea Crepe Cake by Green Evi
Mediterranean Hummus Tart by Wallflower Kitchen
Balsamic Glazed Roasted Cauliflower by Delish
Maple Glazed Holiday Roast by Meet The Shannons
Vegan Loaded Potato Skins by Green Evi
Easter Eggs by Deliciously Ella
Raw Carrot Cake with Cashew Frosting by Green Evi
Fruity Egg Baskets by Elephantastic Vegan
Roasted New Potato & Asparagus Salad
Recently I am absolutely in love with this roasted new potato and asparagus salad with beluga lentils, toasted almonds, and dill, so I thought I’ll quickly share the recipe with you today. This dish is delicious both cold and warm, and you can serve it as a light main dish or as a beautiful side. Great for Easter or as a spring meal.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also donβt forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! β₯οΈ
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Roasted New Potato & Asparagus Salad
- Yield: 2-4 1x
Ingredients
700 g/ 1.5 lbs new potatoes, halved or quartered
1 Tbsp olive oil (optional)
1 Tbsp lemon juice
1/2 cup of beluga lentils
1 bunch of asparagus, about 20 pieces, cut into smaller pieces
1 red onion, thinly sliced
2 cups of salad greens (I used kale here)
1/2 cup of toasted almonds, chopped
1 bunch of dill, chopped
salt, pepper
For the dressing:
1 lemon, juiced
2 tbsp mustard
1 tsp maple syrup
salt, pepper
Instructions
- Add new potatoes, olive oil, if using, lemon juice, and a good pinch of salt and pepper to a large bowl, and toss to coat evenly. Place potatoes on a baking sheet in a single layer, then bake at 200Β°C/400ΒΊF for 40-50 minutes, depending on their size.
- Right before potatoes are ready, add asparagus pieces to the baking sheet too, and bake for 5-10 minutes, until just tender.
- Meanwhile add lentils and about a cup of water or vegetable broth to a pot, and cook for 20-25 minutes, or until lentils are tender. Drain any excess liquid, then add lentils to a large salad bowl (you can use the one from the potatoes).
- Prepare the rest of your salad. Slice onion thinly, tore any bigger salad leaves into smaller pieces, chop almonds and dill, and add everything to the salad bowl.
- For the salad dressing whisk together lemon juice, mustard, and maple syrup. Season with salt and pepper.
- Add roasted potatoes and asparagus to the salad, and drizzle with dressing. Mix well. Serve immediately warm or at room temperature. Enjoy!
All of these look amazing! I’d love to try all of them. Happy Easter! xx
Thanks, Anca! Happy Easter π
They all look amazingly delicious! Have been eating lots of asparagus and that salad sounds so wonderful with all the spring flavours.
Thank you, Angie!
I do the same, can’t get enough of asparagus, now that it’s finally in season π
A beautiful salad! And a wonderful looking collection of vegan Easter recipes, I would like to eat any of them.
Thank you and happy Easter! π
That’s a beautiful salad, one I wouldn’t mind having for a meal.
Thank you π