Dishes to make a memorable Easter

Easter is about more than chocolate eggs and hot cross buns, says VfL Roving Chef, Claire. Use seasonal goodness to make a memorable meal.

Celebrating Easter with plant-based food means plenty of flavour and festivity. With bold mains, creative sides and a dash of seasonal goodness, your Easter table will be as vibrant as it is compassionate. Here are some ideas from our VfL chefs to build a hearty, colourful, and entirely plant-based menu.

Piquant starters to whet the appetite

Easter falls when spring produce begins to shine, offering light flavours, fresh herbs, and colourful plates.

Whet your guests' appetites with something light and spring-fresh. Try my favourite spring veg-packed starter asparagus pithivier – a show-stopping puff pastry parcel packed with a spring asparagus and white wine filling, served with a vibrant watercress sauce. Elegant enough for special occasions, and totally vegan.

If you are serving lunch, vegan chickpea “tuna” sarnies are light and simple, with a hint of nostalgia – perfect for a laid-back starter or buffet board. This recipe developed by VfL Roving Chef Justina is creamy, tangy, and full of plant-powered goodness.

Mains make the centrepiece

For the centrepiece of your Easter table, robust, flavour-packed dishes will satisfy meat-eaters and veggies alike. Chef Alex recommends mushroom, nut and cranberry Wellington. He says: “This is a great festive alternative to a roast, and becomes the star of your Easter spread with its rich filling and crisp pastry.”

Meanwhile, chef Ollie recommends a classic easy nut roast. “It's an all-time vegetarian favourite that’s rich in texture and protein,” he says. “Perfect with spring greens and that all-important vegan gravy.”

Don't forget the sides!

Easter is a great excuse to load up on colourful vegetables and seasonal freshness.

Chef Justina loves a big robust salad with plenty of roast veg: “Slow-roasted vegetables and couscous is a favourite in my house this time of year,” she says. “This Mediterranean tray bake is vibrant and versatile, and a tahini drizzle really lifts it.”

Sweet and tempting desserts

Why not try my hazelnut truffles? These rich and luxurious roasted hazelnuts smothered in dark chocolate are a decadent treat for all occasions, not just Easter.

Chefs' tips for an Easter spread

• Balance flavours and textures: Aim to combine rich mains with fresh, acidic salads and light, herby sides
• Make ahead where possible: Many of these recipes, like the Wellington and roasts, taste even better when made a day ahead
• Include plenty of vegetables: Spring produce such as asparagus, greens and new potatoes make the meal seasonal and special

Do you have an Easter tradition or favourite seasonal recipe? Please share in the comments below.