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Three Delicious Recipes For An Alternative Vegan Easter Dinner

Three Delicious Recipes For An Alternative Vegan Easter Dinner
The more traditional option for an Easter dinner may be a carnivorous roast dinner, but there are actually plenty of gorgeous dishes you can swap in that are meat and dairy-free.This year, the Vegan Society has recommended the below recipes for a tasty, sustainable meal. So, whether you’re vegan yourself or hosting one or two this Easter, give these alternative recipes a go.Mushroom and leek pie Serves: 4 Ingredients:1 tbsp olive oil2 medium leeks, trimmed and sliced into discs3 gloves of garlic, minced500g button mushrooms1 tsp dried mixed herbsA pinch of salt and pepper1 tbsp dairy-free butter2 tbsp plain flour350ml dairy-free milk1/8 tsp ground nutmegA pinch of salt and pepper1 roll vegan puff pastry4 tbsp dairy-free milk, for glazingMethod:1.Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes to minutes to soften.2. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes.3. Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. 4. Stir in the nutmeg and season with salt and pepper.5.Combine the cooked leeks and mushrooms with the sauce and leave to cool completely.6. Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200°C.7. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges.8.Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Dip a pastry brush in a little dairy-free milk and brush the top of the pie, to help it brown.9.Cook for 25 minutes until golden brown. Serve straight away.Balsamic roasted new potatoes with asparagusServes: 4Ingredients:1kg new potatoes (such as Jersey Royal or another small, waxy variety) cut into quarters 250g asparagus tips, cut in half2 tbsp garlic-infused olive oil4 tbsp balsamic vinegarA generous pinch of salt and pepperMethod:1. Preheat oven to 200°C.2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 30 minutes.3.After 30 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 10 minutes.4.Season with extra balsamic vinegar, salt and pepper.5.Serve and enjoy! Lemon possets with shortbreadServes: 4 Ingredients:600g silken tofuZest and juice of 2 lemons120ml agave nectar4 tbsp coconut oil, melted1 tsp vanilla extractA few fresh raspberries, to serve 200g dairy-free butter125g icing sugar310g plain flour1 tbsp corn flour mixed with 2 tbsp cold water1tbsp dairy-free milk, if needed Method:For the lemon possets1.Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth. 2.Divide the mixture equally between 4 glasses and chill for at least an hour or overnight.3.To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits.For the shortbread biscuits1.Preheat the oven to 180°C and line two baking trays with baking paper.2.Mix the dairy-free butter and icing sugar together in a large bowl. Add the rest of the ingredients, except the dairy-free milk.3. If the mixture is too stiff, add the dairy-free milk to help thin it out until you have a soft but firm mixture.Related...3 Egg-stra Easy Easter Crafts To Try At Home With KidsLet's Settle This: Is It Half Term Or The Easter Holidays Right Now?Here's When Experts Say It'll Be Sunny Again As Easter Weekend Looms

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