7 vegetarian recipes for Easter

See how to prepare dishes without animal ingredients for the holidays

Vegetarian recipes are an excellent option for Easter, especially for those who avoid meat consumption during this period due to religious tradition. In addition, the vegetable dishes are rich in natural flavor, colors and ingredients, bringing a special touch to the celebrations.

Subsequently, take a look at 7 vegetarian recipes for Easter!

Mushrooms stuffed with spinach

Ingredients

• 4 large portobello mushrooms without stems and clean
• 2 cups of chopped spinach leaves
• 2 cups of peeled and grated carrots
• 1/2 cup of anacardi cream
• 1 clove of peeled and chopped garlic
• Olive oil, salt and grinded black pepper to taste
• 1/2 lemon juice

Methods of preparation

In a pan, place the mushrooms and season with olive oil. Season with salt and black pepper and cook preheated to 180 ° C for 10 minutes. Remove from the oven and set aside. In a pan, put the olive oil and bring over medium heat. Add the garlic and brown. Add the leaves and carrots of spinach and brown until it is wrapped. Add the lemon juice and the anacardi cream and mix. Fill the mushrooms with the mixture and then serve.

Moquette palmito

Ingredients

• 1 tablespoon of olive oil
• 2 peeled and wrinkled garlic cloves
• 1 peeled and chopped onion
• 1 1/2 cup of green peppers, yellow and reds cut into cubes
• 1/2 cup of olive green tea
• 3 seeds without seeds and chopped
• 1 pinch of baiano in spice powder
• 500 ml of coconut milk
• 4 tablespoons of palm oil
• 200 g of tomato sauce
• 200 g of Sliced ​​palm
• Rooms and chopped parsley to taste
• Olive oil to jump

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the peppers, the tomatoes and the dressing of the bays. Go up a little more and add coconut milk, palm oil and tomato sauce. Reduce the fire and boil for 10 minutes, stirring occasionally. Add the palm, the green olive and the salt and mix. Cook for another 7 minutes and turn off the heat. Serve with chopped parsley.

Baked potatoes with leeks

Ingredients

• 10 potatoes peeled and sliced
• 1 teaspoon of salt
• 1 leeks
• 1 peeled and sliced ​​onion
• 2 teaspoons of rosemary
• 1 teaspoon of ground black pepper
• 1 clove of peeled and crushed garlic
• Olive oil and chopped parsley to taste
• Cooking water

Methods of preparation

Put the potatoes in a pan, cover with water and add the salt. Bring over medium heat and cook for 10 minutes. Remove from the heat, discard the water and wait for the potatoes to cool. Reserve. In a pan, put the olive oil and bring over medium heat. Add the leeks and onion and brown until it is passionate. Turn off the heat and set aside.

Then fat a pan with olive oil and rub the garlic on the surface. Arrange the potatoes on the pan, place the leeks and onion at the top and sprinkle with rosemary and black pepper. Sprinkle with olive oil and cook preheated to 180 ° C for 30 minutes. Remove from the oven and sprinkle with parsley. Serve later.

Mushroom lasagna with spinach

Ingredients

Filling

• 500 g of Paris slices mushrooms
• 300 g of leaves of spinach
• 2 peeled and chopped cloves of garlic
• Salt, nutmeg and ground black pepper to taste
• 1 tablespoon of olive oil
• 2 tablespoons of wheat flour
• 2 tablespoons of margarine (without ingredients of animal origin)
• 500 ml of oat milk

Assembly

• 500 g of mass of pre-cophid lasagna (without eggs and without milk)
• 200 g of grated chestnut cheese
• Basil leaves to taste

Methods of preparation

Filling

In a pan, put the olive oil and bring over medium heat. Add the garlic and brown. Add the mushrooms and brown until it is soft. Add the spinach and brown leaves until they dry. Connect with salt and black pepper and turn off the fire. Reserve.

In a pan, place the margarine and bring over medium heat to heat. Add the flour and mix until a pasta is obtained. Gradually add oat milk, stirring constantly to not form lumps. Cook until the sauce thickens. Connect with salt and nutmeg and turn off the fire.

Assembly

In a refractory, it spreads a layer of white sauce. Cover with a layer of lasagna dough, followed by a layer of mushroom and spinach filling. Repeat the process until it fills the entire container, finishing with a layer of white sauce. Sprinkle with anachds and basil leaves. Bake in a preheated oven at 180 ° C until the surface is golden and gurgling. Serve later.

Couscous with baked vegetables

Ingredients

• 1 cup of culzon corn flakes
• 1 cup of water
• 1 zuchinis cubes
• 1 diced eggplant
• 1 peeled and sliced ​​carrot
• 1 semi -free red peppers and cut into cubes
• 2 tablespoons of olive oil
• Rooms and black pepper ground to taste
• 1 teaspoon of cumin
• 1 teaspoon of sweet paprika
• Chopped parsley to decorate
• Cooking water

Methods of preparation

In a container, place the corn flakes and a cup of water tea. Cover with a clean cloth and leave to rest for 5 minutes. Subsequently, fill the bottom of a couscous with water and adapt to the steam basket in the pan. Release the couscous with the help of a fork and transfer to couscous. Cover and bring over medium heat to cook until the couscous is soft. Turn off the heat and set aside.

In a pan, place the courgettes, the aubergines, the carrot and red peppers. Season with salt, black pepper, cumin and sweet paprika. Misted with olive oil and mix. Then cook preheated to 200 ° C for 20 minutes. Then, in a container, put the couscous and oven vegetables and mix to incorporate. Sprinkle with parsley and serve then.

Spinach

Ingredients

• 1 cup of spinach tea
• 200 g of boiled white beansdrained and wrinkled
• 1 peeled and chopped onion
• 2 tablespoons of olive oil
• Rooms and black pepper ground to taste
• Olive oil to gain weight

Methods of preparation

In a pan, put the olive oil and bring over medium heat. Add the onion and brown. Add the spinach and brown, mixing occasionally, until it is passionate. Season with salt and black pepper. Turn off the fire and wait for it to cool.

In a container, place the white beans and braised spinach and mix until smooth. So, with the help of a spoon, take small portions of pasta and shape -shaped shape. Arrange in a pan greased with olive oil and bake in a preheated oven at 200 ° C until golden brown. Serve later.

Tomato and tofu souffle

Ingredients

• 20 cherry tomatoes half cut
• 2 cups of soft tofu tea
• 1 lemon juice
• 1 tablespoon of mission
• 2 tablespoons of tapioca flour
• 1 tablespoon of acid flour
• 1/2 cup of olive oil tea
• 1/3 of water tea
• 1 clove of peeled and crushed garlic
• Rooms and black pepper ground to taste

Methods of preparation

In a blender, put the tofu, lemon juice, acid sprinkling, tapioca flour, olive oil, miso, water and garlic and beat until smooth. Transfer to a pan and take over medium heat to cook, stirring constantly until it starts to release from the lower part of the pan. Turn off the heat and set aside.

Grease pans for souffles with olive oil and arrange the cherry tomatoes on it. Season with salt and black pepper. Cover with reserved cream and bake in a preheated oven at 180 ° C for 35 minutes. Remove from the oven, wait for it to cool and move carefully. Serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.