Easter is that time of the year when you fancy eating well, sharing and, at the same time, not overdoing it with heavy dishes. And yes: a vegan menu can be just as (or more) tasty than the traditional one, without complicating your life in the kitchen.
In this guide we leave you a complete vegan menu for this coming Easter with easy ideas, accessible ingredients and a distinctly local touch for you to enjoy at home or to inspire your next special meal.
Tips for putting together a hassle-free vegan Easter menu
Before cooking, think of the menu as if it were a simple jigsaw puzzle:
- – A basepulse, rice, pasta, potato or bread (provides satiety).
- – A plant proteinchickpeas, lentils, tofu, Tempeh Heura.
- – An extra kick of flavour: sofrito, spices, lemon, pickles, fresh herbs.
- – A sauce or cream: tahini, vegan aioli, hummus, plant-based béchamel, tomato.
Express tip: Prepare 2 versatile essentials and you've already got half the menu sorted.
- – Hummus (or cashew butter)
- – Roast vegetables (pepper, onion, courgette, aubergine)
With that, you can effortlessly put together toast, tapas, warm salads, fillings….
Starters and nibbles to get the appetite going (tapas style)
Holy Week is also enjoyed by snacking. Here are vegan tapas that turn out brilliantly and are quick to make:
1) Hummus with paprika and lemon (the fail-safe)
– Ingredients: cooked chickpeas, tahini, lemon, garlic, olive oil, cumin, salt.
– Special touch: smoked paprika on top and a drizzle of extra virgin olive oil.
– How to serve it: with crudités (carrot/cucumber), toast or regañás.
2) Traditional vegan potato salad“
– Base: boiled potato + carrot + peas.
– For the flavour: gherkins, olives and chives.
– The password: a veganaise vegan mayonnaise with a hint of lemon and mustard.
3) Escalivada toast + cashew cream
– Roast pepper, aubergine and onion in the oven (or buy ready-made escalivada).
– On top, a quick cream: soaked cashews + lemon + salt + water (blend).
– Finish with oregano or basil. Simple and “wow”.
4) Oven-baked vegan croquettes (crispy and easy)
– Easy filling: sautéed mushrooms + spinach + thick plant-based béchamel.
– Coat, bake/airfry and they're ready. Perfect for a sharing table.
Starters: soups and fresh starters
If there is one dish that fits Easter, it is the stew. And in the vegan version it turns out spectacular.
Vegan Lent potage (chickpeas with spinach)
What it contains: chickpeas, spinach, onion, garlic, paprika, bay leaf and a good soffritto.
Trick for a “traditional” taste: add a pinch of cumin and a dash of vinegar or lemon at the end.
Additional topper: croutons or toasted almonds on top.
Light alternative: warm chickpea salad
– Toss the chickpeas with paprika + garlic + lemon and mix with fresh rocket/spinach, tomato and red onion.
– Finish with a vegan mustard and honey (or agave syrup) vinaigrette.
Vegan main courses for Easter
Here we look for dishes that seem “special”, but don't rob you of your afternoon.
1) Vegan garlic and lemon tofu “cod”
How to make it easy: Cut firm tofu into loins, dry it well and marinate for 15–20 mins with: lemon + garlic + parsley + salt + pepper
Pan-fry it and serve with boiled or roast potato.
Result: firm texture, fresh flavour and very much Easter.
2) Lentil meatballs in sauce
You can use tinned cooked lentils (yes, that's fine). Blend with garlic, onion, oat flour or breadcrumbs, and spices.
Make little meatballs, brown them and finish them in homemade tomato sauce (or crushed tomatoes + sofrito + bay leaf).
Advice: add a very mild touch of cinnamon or cumin for depth.
3) Vegetable lasagna with plant-based béchamel (quick version)
– Fill with roasted vegetables (the ones from your “wildcard” tray) and spinach.
– Béchamel with plant-based drink + flour + olive oil and nutmeg.
– Brown under the grill and it's ready. Perfect for serving up in style.
Sides that elevate things without adding work
- – Roast potatoes with rosemarytray in the oven and you can forget about it.
- – Oven-roasted Mediterranean vegetablescourgette, pepper, onion, aubergine.
- – Spiced couscousin 5 minutes, with raisins and flaked almonds.
They are side dishes that make the menu look like it's from a restaurant.
Typical vegan Easter desserts (easy versions)
And to top off the menu as it deserves... it's time for something sweet. Here they are traditional vegan Easter desserts, with easy versions and without complicating things in the kitchen:
Juicy vegan French toast
plant-based milk (oat or soya) infused with cinnamon + lemon/orange zest.
Soak stale bread, fry (or bake) until golden, and sprinkle with cinnamon and sugar.
Tip: Leave the bread to rest for a few seconds before browning so it doesn't break.
Vegan rice pudding
With plant-based milk, cinnamon and lemon. Stir with love and finish with a dusting of cinnamon on top.
Extra pro: a touch of vanilla or orange zest.
No-bake option: creamy little pots
Plant-based yoghurt + fruit + granola + a drizzle of peanut butter or dark chocolate.
In conclusion, Holy Week can be both traditional and, at the same time, different: A well thought-out vegan menu is easy, tasty and perfect for sharing. And if you fancy enjoying it without cooking, in Astrid Organic Tapas Bar there are always plant-based options with that homemade and delicious touch that turns a meal into a perfect plan.
