Vegan recipes to serve this Easter

The Vegan Society has released four recipes that pubs can make the most of this Easter, designed for vegan diners.

Balsamic roasted potatoes with asparagus

  • Serves: 4
  • Cook time: 40 mins
  • Total time: 45 mins

Ingredients

  • 1kg new potatoes (cut into quarters)
  • 250g asparagus tips (cut in half)
  • 2 tbsp garlic-infused olive oil
  • A generous pinch of salt and pepper

Method

  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 half an hour, add the asparagus with a little extra olive oil. Toss to coat and cook for a further 10 mins.
  4. Season with balsamic vinegar, salt and pepper before serving.

Pea soup

  • Serves: 4
  • Cook time: 8 mins
  • Total time: 10 mins

Ingredients

  • 1 tbsp olive oil
  • 1 medium white onion (diced)
  • 2 cloves of garlic (minced)
  • 1 stick of celery (roughly chopped)
  • 1 leek (roughly chopped)
  • 450g frozen peas
  • 700ml vegetable stock
  • 50g raw cashews
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste
  • Dairy-free ice cream or soy yoghurt (to serve)

Method

  1. Heat the olive oil in a medium saucepan and sauté the onions and garlic, until softened. Add the chipped leek and celery, and cook for a further couple of minutes.
  2. Stir in the peas and cashews, then add the stock and balsamic vinegar. Season with salt and pepper and simmer for 5 minutes.
  3. Transfer to a blender and mix until smooth.
  4. Ladle the soup into four serving bowls and top with a swirl of dairy-free ice cream or soy yoghurt.

Lemon possets with shortbread

  • Serves: 4
  • Cook time: 0 mins for lemon possets, 15 mins for shortbread
  • Total time: 15 mins (plus chill time of at least 1 hour) for lemon possets, 25 mins for shortbread

Ingredients

For the lemon possets:

  • 600g silken tofu
  • Zest and juice of two lemons
  • 120ml agave nectar
  • 4 tbsp coconut oil (melted)
  • 1 tsp vanilla ice cream
  • Handful of fresh raspberries (to serve)
  • 1 tbsp icing sugar (to serve)

For the shortbread biscuits:

  • 200g dairy-free butter
  • 125g icing sugar
  • 310g plain flour
  • 1 tbsp corn flour mixed with 2 tbsp cold water
  • 2 tsp vanilla extract
  • 1 tbsp dairy-free milk (if needed)

Method

For the lemon possets:

  1. Blend all the ingredients, except the raspberries and icing sugar, together in a food processor until smooth.
  2. Divide the mixture equally between four glasses and chill for at least one hour or overnight
  3. To serve, top with fresh raspberries, a sprinkling of icing sugar and 2 shortbread biscuits (see recipe below).

For the shortbread biscuits:

  1. 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.
  4. Transfer to a piping bag with a large star nozzle. Pipe the mixture into small circular spirals. Starting from the outside, working your way in. Try and keep all the same size!
  5. Bake for approximately 12 to 15 minutes until lightly golden and leave to cool completely.

Mushroom and leek pie

  • Serves: 4
  • Cook time: 35 mins
  • Total time: 45 mins

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks (trimmed and sliced into discs)
  • 3 garlic cloves (minced)
  • 500g button mushrooms
  • 1 tsp dried mixed herbs
  • A pinch of salt and pepper

For the sauce:

  • 1 tbsp dairy-free butter
  • 2 tbsp plain flour
  • 350ml dairy-free milk
  • 1/8 tsp ground nutmeg
  • A pinch of salt and pepper
  • 1 roll of vegan puff (or gluten-free, if needed)
  • 4 tbsp dairy-free milk (for glazing)

Method

  1. Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes to soften.
  2. Add the mushrooms, herbs, salt and pepper and stir for one minute. Place the lid on top and cook for a further 8 minutes.
  3. Meanwhile, in a small saucepan, melt the dairy-free butter on a medium heat. Add the flour and stir until combined.
  4. Slowly add in the milk, a tablespoon at a time and whisk until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper.
  5. Combine the cooked leaks and mushrooms with the sauce and leave to cool completely.
  6. Make sure the puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200°c.
  7. Add the leak 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 and serve straight away.

Credit: Aimee Ryan for Wallflower Kitchen Copyright: The Vegan Society, 2018.