Vegetarian and vegan recipes for Easter

While the time leading up to Easter is about fasting for a lot of people, some do not eat meat all-year-round. Here are some fun Easter recipes for those who do not like the traditional Easter ham.

Easter cold-dish

Ingredients

• 8 boiled eggs
• half a broccoli, medium-sized
• 4 tomatoes
• four medium-sized lettuce leaves
• 2 dkg ramsons
• 2 dkg chives
• 1 small carrot
• 1 tsp of mayonnaise (or vegannaise)
• 1 tsp of paprika cream

Steam the broccoli after breaking it into smaller pieces. Boil the eggs, then let them cool and peel them. Cut the ends of four of the eggs – these will be the trunks of the mushrooms. Cut the tomatoes in half and put them on the eggs so they make the hat of the mushroom, then drizzle some mayo on them. Make a bunny by cutting an egg in half – one of them will be the body. You can then take out the yolk or use one of the ends that were cut off the “mushrooms” to create the bunny’s head, and another one of those cut-off ends will be the tail. Cut the other half of the egg in half again – these will be the bunny’s ears. Use paprika cream to give the bunny eyes if you would like. Place the broccoli around the “bunny” as if it was sitting in a bush, and put the lettuce, chives, ramsons, and some carrots around the “mushrooms”. If you do not have kids, just arrange the dish in a composition you like. This dish is also great because those who eat meat can grab some veggies to go with their ham.

Tomato tulips stuffed with “kőrözött”

Ingredients

• 2(+12) spring onions
• 12 tomatoes
• 12.5 dkg cow’s curd cheese
• 12.5 dkg sheep cheese
• 10 dkg butter
• 1 clove of garlic
• 3 springs of parsley or chives
• 1 tsp ground cumin
• 1 tsp ground paprika
• salt

For the “kőrözött”, mix together the cow’s curd and the sheep cheese, the room-temperature butter, the minced garlic, the chopped-up parsley or chives, two finely chopped spring onions, the cumin, and some paprika and salt to taste. Let it sit in the fridge for an hour or overnight. Cut crosses at the top of the tomatoes, and carefully take the seeds out. Use a teaspoon to fill them with the “kőrözött”. To form the tulips, just place the spring onions at the bottom of the tomatoes when serving.

Falafel eggs

Ingredients

• 9 eggs
• 1 tbsp olive oil
• 2 onions
• 2 cloves of garlic
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 400 g chickpeas
• half a small pack of coriander leaves
• 225 g breadcrumbs
• 5 tbsp flour
• 3 tbsp sesame seed (optional)
• sunflower/vegetable oil for frying

Boil eight eggs, then let them cool and peel them. Put some oil into a pan and fry the chopped onions and crushed garlic until soft and golden, then add the spices and fry for a few more minutes. Put it into a blender and blend until you get a pasty texture, then add the drained chickpeas and coriander leaves. Pulse – do not blend – until they are finely chopped but are not pasty. Stir in 200 g of breadcrumbs, the flour, and an egg, and add seasoning to taste. Mix it well together, then divide it into eight portions. Flatten a portion in your hand, roll a boiled egg into a bit of flour, shake it to get rid of the excess flour, then wrap it in the falafel mixture so it is completely covered. Mix the remaining breadcrumbs with the sesame seeds or just get the breadcrumbs and roll the covered eggs in it. Fill a saucepan halfway with oil, add some of the eggs and fry and turn them for about two minutes, until they are golden and crispy. You can eat them warm or cold, or even add them to your Easter cold-dish.

Easter carrot cake (vegetarian and vegan)

Vegetarian

Ingredients

• 30 dkg carrot
• 3 eggs
• 18 dkg sugar
• 1 pack of vanilla sugar
• 20 dkg butter
• 20 dkg flour
• a sprinkle of salt
• half a pack of baking powder
• 1 tsp baking soda
• 1 orange
• 15 dkg mascarpone
• 2 tbsp icing sugar

Preheat your oven to 180°C. Whip 18 dkg of butter with 18 dkg of sugar and some salt until it has a foamy consistency, then add the eggs and mix them in one by one. Peel and grate the carrots, then juice them, squeeze the orange’s juice as well, and add them to the mixture along with the orange’s zest, then mix well. In another bowl, mix together the flour, baking powder, baking soda, and half a pack of vanilla sugar, then add it to the carrot-orange mixture and mix it together. Grab a baking tray (about 20×30 cm) and coat it with a tablespoonful of butter and a spoonful of flour. Smooth the dough out in the baking tray, then put it in the oven and bake it for about 30 minutes. For the icing, mix the mascarpone with 2 tablespoons of icing sugar and the other half of the pack of vanilla sugar. Once the cake is cooled, cut it into even pieces and spread the icing over it.

Vegan

Ingredients

• 1.5 mug of pastry flour
• 15 dkg carrot
• 1 banana or apple
• 1 tbsp flaxseed
• 1 tsp baking powder
• half a tsp baking soda
• 2 tsp cinnamon
• 3 tbsp sunflower oil
• 1.5 dl water
• half a mug of sugar

Preheat your oven to 180°C. Mix the flour, baking powder, baking soda, and cinnamon. Crush the banana with a fork, or if you use an apple, blend it in a blender. Mix together with the ground flaxseed. Add the sugar, the oil, the peeled and grated carrot, and 1 dl water. Mix it well together, then add in the flour mixture, and again, mix well together. If it seems too thick, add the remaining water. Line a baking tray (about 25×15 cm) with parchment paper and pour the mixture on it. Bake and test with a needle to see if it is ready.

• Here are some tips on how to keep Easter traditions alive while in quarantine!
• Check out more delicious recipes HERE!

Source: Daily News Hungary