Serve up a delicious, nutritious celebration meal this Easter, without the cruelty. Katy Bes kow looks at the best seasonal alternatives to enjoy with friends and family
Tagine
If your meat-eating guests usually eat lamb dishes at Easter, make a hearty, spiced tagine that will be packed with familiar flavours, so they don’t feel like they’re missing out. Braise butternut squash, red onions, carrots and sweet potatoes until gently browned, then stir through tinned chickpeas and a chermoula spice sauce. P our into a tagine dish, and top with dried apricots. Bake on low heat in the oven, and cook slowly for a few hours until the vegetables are tender. Top with freshly chopped mint and parsley, just before serving. Serve with tabbouleh and flatbreads.
Jackfruit no-fish pie
F ish is often served as an alternative to lamb on Easter Sunday, which is where jackfruit becomes the cruelty-free hero. F laky jackfruit has a similar texture to fish when cooked into a pie. K eep it traditional with a homemade white sauce made with oat milk, and stir through plenty of fresh dill and vegan smoked cheese, if you like. Top with creamy mashed potatoes, piped or forked over before baking in the oven until bubbling and golden. Serve along with some steamed spring greens.
Spring risotto
Celebrate the fresh produce of the new season, with a simple risotto, that can be made on the hob in just 3 0 minutes. Choose a good quality Arborio rice, and cook with olive oil, a splash of vegan white wine and crushed garlic. Throw in chopped asparagus, peas and spring greens, and feed with hot vegetable stock until the rice is plump and creamy. F inish the risotto with plenty of freshly squeez ed lemon juice ( from an unwaxed lemon) , salt, pepper and chopped mint leaves.
Vegan quiche
Eggs are seen as a symbol of new life in the spring, but if you want to serve up an ethical, cruelty-free dish, you’ll love vegan quiche. Tofu makes a great alternative to baked egg in quiche; simply blend a block of firm tofu with grated vegan cheese, a splash of oat milk, and a pinch of turmeric for colour. P our into an accidentally vegan shop-bought pastry base, and scatter in chopped onions and seasonal purple-sprouting broccoli. Bake until golden and springy to the touch. Serve with a fresh salad, or new potatoes and peas.
Chocolate chilli
The weather isn’t always good during the British Easter weekend, so warm
