Celebrate Easter with a fresh and flavorful vegetarian dinner the whole family will love! In this video, I’ll show you how to make a complete meat-free Easter menu—from a colorful spring salad to a show-stopping veggie main and a sweet dessert. Simple, delicious, and perfect for your holiday table!
📜 RECIPES
🥗 Spring Garden Salad
Ingredients:
Mixed greens
1/2 cup sliced radishes
1/2 cucumber, sliced
1 cup sugar snap peas, halved
1/4 cup feta (optional)
2 tbsp sunflower seeds
Dressing:
2 tbsp olive oil
1 tbsp lemon juice
1 tsp honey
Salt & pepper to taste
Instructions:
Combine greens, radish, cucumber, and peas in a bowl.
Shake dressing ingredients in a jar.
Toss salad and sprinkle with feta and seeds.
🍋 Lemon Herb Risotto with Asparagus
Ingredients:
1 cup arborio rice
1/2 onion, diced
3 cloves garlic, minced
1/2 cup white wine (or extra broth)
4 cups veggie broth (warm)
1 bunch asparagus, chopped
1 tbsp lemon zest
2 tbsp chopped parsley
1/4 cup Parmesan or vegan alternative
Instructions:
Sauté onion and garlic in olive oil until soft.
Add rice, stir 1 min. Add wine, stir until absorbed.
Add broth 1 ladle at a time, stirring constantly.
After 15 mins, add asparagus. Cook until rice is creamy.
Stir in lemon zest, herbs, and cheese.
🥕 Roasted Carrot Tart
Ingredients:
1 sheet puff pastry, thawed
4–5 rainbow carrots, sliced thinly
1 cup ricotta cheese
1 tsp lemon zest
1 tsp thyme or rosemary
Salt, pepper, olive oil
Instructions:
Preheat oven to 400°F (200°C).
Roll pastry, prick center with fork, bake 10 mins.
Mix ricotta, zest, herbs. Spread on pastry.
Toss carrots in olive oil, salt & pepper.
Layer carrots, bake 20–25 mins until golden.
🍓 Strawberry Shortcake Trifle
Ingredients:
1 pound cake or sponge cake, cubed
2 cups sliced strawberries
2 tbsp sugar
1 cup whipped cream
Instructions:
Toss strawberries with sugar, let sit 10 mins.
Layer cake, berries, and whipped cream in jars or trifle dish.
Repeat layers and chill until serving.