Celebrate Easter With These Delicious Vegan Recipes!

For those of you prepping for Easter, how about celebrating humanely this year? Find out how to make the holiday vegan with some yummy dishes.

 Rose Pinto, who curated the recipes that the ones below are adapted from, is a Christian vegan chef and a facilitator at SHARAN India (Sanctuary for Health and Reconnection to Animals and Nature), an organisation dedicated to spreading awareness about holistic health and an ecologically sustainable, compassionate lifestyle.

Try them out!

Vegan Fish Fillets

(Serves 4)

Ingredients

4 large brinjals (aubergines)

For the recheado masala:

15 red Kashmiri chillies, soaked for 15 to 20 minutes in just enough water to cover

1 Tbsp tamarind

3 Tbsp apple cider vinegar

1/2 cup chopped onion

1 Tbsp finely chopped unpeeled ginger

1 Tbsp finely chopped garlic

15 peppercorns

3 green cardamom pods

3 cloves

1-inch cinnamon stick

1 tsp cumin (jeera) seeds

1 tsp mustard (rai) seeds

2 soft dates, pitted

1 Tbsp unrefined salt

For dusting:

2 Tbsp chickpea flour (besan)

2 Tbsp roasted peanut powder

To garnish:

1 tsp chaat masala

Method

• Add the ingredients for the recheado masala to a blender and blend into a smooth paste. Do not add water.
• On a plate, mix together the chickpea flour and peanut powder. Set aside.
• Cut each brinjal lengthwise into 4 thick slices. Score each slice on both sides to allow it to absorb the masala.
• Apply the masala to both sides of each slice and sprinkle over the dusting powder.
• On a heated griddle (tawa), rub a thick onion or potato slice.
• Place the brinjal slices on the griddle, cover with a lid, and cook on low heat.
• Allow to cook for 3 to 4 minutes, flip the slices, and cook for a further 3 minutes.
• Sprinkle with chaat masala and serve hot.

 The recheado masala can be stored in an airtight container in the refrigerator for up to 20 days (as long as no water was added).

Vegan Meatballs in Cafreal Curry

(Serves 4)

Ingredients

For the meatballs:

200 g unpeeled potatoes

1 cup chopped mushrooms

1 cup finely pulsed/minced mushrooms

For the roasted masala:

1/2 chopped cup onion

1 Tbsp finely chopped ginger

1 Tbsp finely chopped garlic

3 green chillies, finely chopped

1 1/2 tsp unrefined salt

For the dry masala:

1/2 cup roasted coconut

1-inch cinnamon stick

2 cloves

2 cardamom pods

1 star anise

1 tsp fennel (saunf)

Method

• Preheat the oven to 180°C.
• Steam the potatoes for about 10 minutes, until half-cooked. Allow to cool, then grate.
• In a heavy-bottomed pan, sauté the onions, ginger, garlic, green chillies, and salt until light brown and fragrant, about 5 minutes.
• In a blender, blend the dry masala ingredients into a powder.
• In a bowl, mix together the mushrooms, potatoes, onion mix, and masala powder.
• Roll into small balls, transfer to a baking tray, and bake for 20 minutes (or cook in a preheated air fryer at 180°C for 10 minutes).

For the Cafreal gravy:

2 cups chopped fresh coriander leaves

5 green chillies

1 Tbsp chopped unpeeled ginger

1 Tbsp chopped garlic

2 cloves

1-inch cinnamon stick

15 peppercorns

1 tsp fennel seeds (saunf)

1 tsp cumin seeds

2 soft dates, pitted

1 Tbsp unrefined salt

1/2 cup grated fresh coconut

3 Tbsp coconut vinegar or apple cider vinegar

1/2 cup water

Method

• Blend all the ingredients into a smooth paste in a blender.
• Transfer to a pan and add water until the gravy reaches the desired thickness.
• Boil for 2 to 3 minutes.
• Add the meatballs to the curry and serve with rice, roti, or bread.

Rose Berry Tart

(Serves 8)

Ingredients

For the crust:

1/2 cup barnyard millet (sanwa)

1-inch piece of cinnamon

1/4 cup almonds

1/4 cup melon seeds

1/4 cup desiccated coconut

1/4 tsp unrefined salt

1/2 cup soft pitted dates, tightly packed

1 Tbsp cold water

For the filling:

1/2 cup cashews, soaked in 1 cup water for 30 minutes, rinsed, and drained

4 g agar agar flakes or 2 tsp agar agar powder

1 cup water

100 g golden raisins or unsweetened dried cranberries

1 tsp rose water

1/2 tsp vanilla extract

1 tsp beetroot powder or juice

To garnish:

1 Tbsp cashew powder

10 rose petals

10 fresh berries

Method

• Preheat the oven to 200°C.
• Roast the barnyard millet over low heat for 8 minutes. Allow to cool.
• Transfer to a blender, add the cinnamon, and blend to a fine powder. Sift and set aside.
• Blend the almonds into a fine powder. Add the melon seeds and desiccated coconut and blend again.
• Transfer to a bowl and add the millet flour and salt. Mix well with clean hands.
• In a blender, add one layer of the blended flour mix, then a layer of dates.
• Repeat until all the flour and dates are used up and pulse to a crumbly, dough-like consistency.
• Transfer this mixture to a large bowl, add the water, and mix into a soft dough.
• Gently press onto the base and sides of a 24-centimetre parchment-lined tart pan.
• Poke a few holes with a fork in the base and place in the refrigerator for 10 minutes.
• Place the chilled crust on the middle rack of the oven and bake for 10 to 12 minutes, until golden brown. Allow to cool.
• Soak the agar agar in half a cup of water for 15 minutes and boil for 3 minutes.
• Blend all the filling ingredients with half a cup of water until smooth.
• Pour this mixture over the crust and place the tart in the refrigerator for 30 minutes, until fully set.
• Garnish the tart with cashew powder, rose petals, and berries. Serve immediately or store in the refrigerator for up to 3 days.

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While the recipes provided use only ingredients such as vegetables, grains, and spices, these days, traditional recipes can also be “veganised” using delicious high-quality vegan meats, eggs, and dairy foods made of plants. Companies that make such products include GoodDot, PlantMade, and Goodmylk.

People are going vegan for a number of reasons. The primary reason for many, of course, is helping to stop animal suffering, as each vegan spares nearly 200 animals a year. Health is also a strong motivator: vegans are considerably less likely to suffer from heart disease, cancer, and diabetes – conditions which are major concerns in India. Also, raising animals for food is a major cause of water pollution, land degradation, and the greenhouse-gas emissions responsible for the climate catastrophe.

Inspired to go vegan? Get a vegan starter kit: