Celebrate Spring with These 8 Delicious Vegan Recipes for Easter and Passover! – One Green Planet

Whether you celebrate Easter or Passover, spring is here, and it’s time to celebrate! Here are some tasty plant-based (vegan) recipes for you to make this year.

1. Sweet Potato Kugel (Serves 12)

• 6 small sweet potatoes, peeled and grated
• 3 apples, peeled and grated
• 1 cup raisins
• 1 cup matzo meal
• 2 teaspoons cinnamon
• 1 cup walnuts, chopped (optional)
• 1 cup fruit juice or water

Instructions:Mix all ingredients together in a large bowl. Press the mixture into a baking dish and bake for 45 minutes at 375°F, or until crisp on top.

2. Potato & Kale Casserole (Serves 6-8)

• 3 lbs potatoes, cooked and mashed
• 1 lb kale, chopped
• 1 onion, chopped
• 2-3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions: Cook the potatoes and mash them. In a separate pan, sauté the onion in olive oil, then add the kale and steam, covered, until soft. Remove from heat and mix with the mashed potatoes and seasonings. Pour into a casserole dish and bake at 350°F until warmed through.

3. Death By Chocolate Toffee Matzoh

• 4 to 6 sheets of unsalted matzoh
• 1 cup unsalted vegan butter
• 1 cup firmly packed light brown sugar
• Big pinch of sea salt
• 1/2 teaspoon vanilla extract
• 1 cup vegan chocolate chips

Instructions:

1. Line a rimmed baking sheet with foil, ensuring the foil goes up and over the edges. Cover with parchment paper.
2. Preheat the oven to 375°F. Arrange the matzoh on the bottom of the sheet, breaking pieces as needed.
3. In a heavy-duty saucepan, melt the vegan butter and brown sugar over medium heat, stirring until melted and beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add salt and vanilla, and pour over the matzoh, spreading with a heatproof spatula.
4. Bake in the oven at 350°F for 15 minutes, watching to prevent burning. If it bubbles too much, reduce the heat to 325°F. Remove from the oven, immediately cover with chocolate chips, and let stand for 5 minutes before spreading the melted chocolate. Cool completely, then break into pieces and store in an airtight container.

1. Mustard and Apricot Glazed ‘Ham’ (Serves 8)

• 1/4 cup Dijon mustard
• 1/4 cup apricot jam
• 1 tablespoon minced fresh chives
• 2 tablespoons extra virgin olive oil
• 1 teaspoon horseradish
• Salt and pepper, to taste
• 1 vegan ham, sliced into 1-inch-thick rounds (Tofurky or Field Roast)

Instructions:In a bowl, combine all ingredients except the ham and mix well. Brush the mixture over both sides of each slice of “ham” and arrange overlapping on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes. Uncover and cook for an additional 10-15 minutes.

2. Chickpea Cakes With Beet Horseradish Salad

Cakes:

• 2 large shallots, finely minced
• 2 tablespoons olive oil
• Dried thyme
• Red pepper flakes
• 1 (15 oz) can chickpeas, rinsed
• 1/4 teaspoon lemon zest
• Salt & pepper to taste
• Coconut oil for frying

Instructions:Sauté shallots in olive oil with a pinch of thyme and red pepper flakes. Add chickpeas, cover, and heat through. Remove from heat, add lemon zest, and season. Mash the mixture and form into mini-footballs. Refrigerate for 1 hour. Fry in coconut oil until golden brown on each side.

3. Beet Salad:

• 2 1/2 pounds beets, trimmed
• 1/2 cup grated fresh horseradish or 1/3 cup bottled horseradish
• 2 tablespoons sugar
• 2 tablespoons wine vinegar
• 3 tablespoons water

Instructions:Boil beets in water for 20-30 minutes until tender. Drain, cool, and peel the skins off. Cut into wedges and combine with horseradish, sugar, vinegar, water, salt, and pepper. Marinate for at least 8 hours (up to 3 days). Serve with chickpea cakes.

Dry Ingredients:

• 1 1/4 cups flour
• 2 tablespoons sweetener of choice
• 2 tablespoons baking powder
• 1/2 teaspoon salt

Wet Ingredients:

• 2 tablespoons oil
• 1 1/2 cups water or 1/2 cup soy milk mixed with 3/4 cup water

Instructions:Mix dry ingredients in one bowl and wet ingredients in another. Combine the wet mixture into the dry ingredients, mixing until just blended (lumps are okay). Adjust consistency with more liquid if needed. Heat a griddle over medium flame, add margarine, and pour the batter to form pancakes. Flip when bubbles form on top. Serve with vegan butter, syrup, and fresh fruit.