Nava

5 Easy, Festive Vegan Main Dishes for Easter

Roasted Seitan with Peppers and Mushrooms

Making vegan main dishes for your Easter dinner menu that are festive as well as easy is completely do-able! Enjoy a compassionate holiday by choosing one or two from among these VegKitchen favorites. Above, this hearty Roasted Seitan, Peppers, and Portabellas is so easy to throw together, yet makes a festive main dish for this and other special occasions.  more→

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VegKitchen’s Ashkenazic Passover Favorites

vegan matzo ball soup recipe

VegKitchen’s vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring. Here’s a full menu for Ashkenazic (Eastern European)-style recipes, from matzo ball soup to dessert. If you want even more choices, go to our Vegan Passover Seder Recipes and Menus. That’s where you’ll find tips for putting together a plant-based Passover Plate, as well. First up, and central to the celebration, Spring Vegetable Soup with Vegan Matzo Balls. more→

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Green Bean Fries

Green bean fries with ranch dressing

Green bean fries are a less starchy but equally fun and tasty alternative to potato fries. Using fresh slender green beans in season is the way to go, even though trimming them is a bit of work. Off season, use partially thawed whole baby green beans. These are tasty with our dairy-free ranch dressing, but they’re good on their own, too. Use as a snack, appetizer, or side dish. Photos by Evan Atlas.
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Vegan Ranch Dressing or Dip

Vegan ranch dressing with raw veggies

Ranch dressing is challenging to find ready-made in a dairy-free vegan version, so this simple and versatile recipe comes to the rescue. As a dip, this is great with raw veggies; as a dressing, use on green salads, slaws, pasta salads, and potato salads. Photos by Evan Atlas. more→

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Pasta Primavera

Vegan Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. Though you can serve it any time of year, as its name implies, it’s an especially nice way to welcome spring, and is a pleasing main dish at spring holiday meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.

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Mango, Avocado, and Arugula Salad

Mango, avocado, and arugula salad

You don’t need a lot of ingredients with this awesome combination of mango, avocado, pecans, and arugula. It’s a pretty salad that brings such cheer to cool-weather meals. Photos by Evan Atlas. more→

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Giveaway: Jazzy Vegetarian 3-Disc DVD Set

Chocolate Ganache Cake from Laura Theodore

Here’s a fun, useful, and luscious giveaway especially for VegKitchen readers, brought to you by my friend and talented colleague, Laura Theodore, also known as The Jazzy Vegetarian. One fortunate reader will receive The Best of Jazzy Vegetarian 3-DISC, DVD Set — fans of this highly successful series know that vegan chef Laura Theodore can turn any meal into a delicious special occasion.

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Year-Round Potato and Sweet Potato Salads

Mediterranean potato salad1

We most often associate potato salads with summer fare — potlucks, barbecues, and picnics. But there’s no reason not to enjoy robust potato salads all year round. Here are a few favorites that incorporate ingredients that are available any time. Serve potato salads as hearty side dishes with veggie burgers or other sandwich fare; a helping of potato salad is a nice change of pace for a portable lunch, too. First up — Warm Mediterranean Potato Salad, enhanced with zucchini and artichoke hearts, can be made any time of year. Its seasonal personality enhanced by either rosemary (for cooler months) or basil (for warmer weather). more→

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