Easter is getting closer and you still lack inspiration for the vegan Easter brunch? With these recipe ideas, the feast will definitely be a success.
At Easter, everything in the European latitudes revolves around eggs and the coveted lamb. Anyone who thinks that Easter treats are reserved exclusively for meat-eating people is very wrong. There are numerous vegan alternatives that taste absolutely delicious and can be served at Easter. These vegan Easter recipes are easy to make at home.
Vegan Carrot Salmon Buns with Horseradish
Whether grated or in spread form – horseradish should not be missing at Easter. The beet has an unmistakably fresh, hot and spicy taste and can be used in many ways. In combination with carrot salmon the vegan rolls are a delicious alternative and very easy to prepare.
Ingredients: 4-5 large carrots, 4 tsp salt, 5 tbsp lemon oil or rapeseed oil, 1 tbsp apple cider vinegar, 2 tbsp liquid smoke, approx. 250 g pumpernickel, 4 tbsp horseradish from a jar, 17 g beetroot sprouts or cress, 3 tsp vegan caviar
Preparation: Wash the carrots, dry them and preheat the oven to approx. 190 °C. Place the carrots in an oven dish, pour over oil and rub with salt. Then bake for about 40-50 minutes, turning occasionally. Peel the finished carrots while still warm and cut into very thin strips.
For the marinade, whisk together the remaining salt, liquid smoke, apple cider vinegar, and lemon oil in a bowl. Pour the finished marinade over the carrots and leave in the fridge for at least a day.
Finally, spread the horseradish on the pumpernickel slices and distribute the beetroot sprouts on top. Cut the carrot salmon into small pieces and place on the horseradish. Spread the vegan caviar on top and serve.
Vegan Easter Bread
What would Easter be without one freshly baked, sweet yeast braid? The braided brioche pastries can also be made vegan in no time at all.
Ingredients: 500 g flour, 275 g plant-based milk, 100 g vegan butter, ½ cube of yeast, 100 g sugar, 2 sachets of vanilla sugar, ½ tsp salt, 2-3 tablespoons plant-based milk for brushing, 30 g coarse sugar or flaked almonds
Preparation: First, melt the butter in a small saucepan and heat slightly. Caution: It must not get too hot so that you can knead it well into the dough. Then mix the flour, sugar, vanilla sugar and salt in a large bowl. Add the warmed butter, plant-based milk and yeast to the dry ingredients and knead into a dough. To make the dough smooth and elastic, it is best to use a food processor and let it knead for 10 minutes. Let the dough rise in a bowl covered with a cloth at room temperature for one to two hours.
Once the dough has doubled in size, dust the work surface with flour and divide the dough into three large parts. From this you roll three approx. 50 cm long strands, which you braid into a braid. Then place the braid on a baking tray lined with baking paper and cover the braid with a damp tea towel. Now let it go for another 30 minutes.
In the meantime, preheat the oven to 180°C. Before you put the plait in the oven, brush it with two to three tablespoons of plant-based milk and sprinkle the granulated sugar or flaked almonds on top. Now let the Easter bread bake for 30 minutes until golden brown. You can use a wooden skewer to test whether it’s baked through: if no dough sticks to the skewer, it’s done. After baking, the Easter braid is left to cool and is best enjoyed with a little butter and jam.
Vegan herb pancakes
hearty, vegan herb pancakes not only taste good for young and old, but also go well with Easter brunch.
Ingredients: 300 g spelled flour, 500 ml plant-based milk, 1 pinch of sea salt, 1 pinch of turmeric, 1 bunch of chives, parsley or coriander, vegetable oil for frying, 2-3 spring onions for sprinkling. For the filling: 400 g vegan quark alternative, 3 tbsp lemon juice, 1 tsp tahini, salt and chopped herbs, depending on preference.
Preparation: Wash, dry and chop the herbs. Part of it is used for the vegan quark filling, the other part is added to the pancake batter. Then mix the quark, lemon juice, tahini and a good pinch of salt with the herbs.
For the pancake batter, sift the spelled flour into a bowl, add a pinch of salt, a little turmeric and 500 ml plant-based drink and mix to form a smooth batter. Then mix in the chopped herbs. Heat some oil in a pan and pour a ladleful of batter into the hot pan for each pancake. Cook the pancakes on both sides until cooked through.
Keep the finished pancakes warm in the oven until all the batter is used up. Finally, fill the pancakes with the herb quark. Wash the spring onions and cut them into small rings and use them to garnish the pancakes.
Tofu scramble as an alternative to scrambled eggs
What would Easter be without eggs? Especially at Easter brunch they are simply part of it. Tofu scramble is a delicious alternative to traditional scrambled eggs and can be prepared easily and with just a few ingredients. Turmeric is responsible for the yellow color and the sulfur salt Kala Namak for the egg-like taste.
Ingredients: 200 g plain tofu, 1 onion, 1-2 tbsp vegetable oil, 1 tsp turmeric, 75 g soy yoghurt, pepper, 0.5 tsp Kala Namak (optional), salt and chopped herbs for seasoning
Preparation: Pat the tofu dry with kitchen paper and crumble into large pieces with your hands or a fork. Finely chop the onion and fry in a pan with vegetable oil for a few minutes until translucent. Add the tofu and sauté for another 4-5 minutes, stirring occasionally. Then add the turmeric and pepper and spread well.
Then mix in the soy yoghurt and leave to simmer for another 4-5 minutes over low heat. If you like, you can now season with Kala Namak to imitate the egg taste. Alternatively use regular salt, garnish with fresh chopped herbs like dill or parsley before serving.