3 delicious vegan dishes for Easter

Vegan dishes are so flavorful and filling that you won’t miss eating meat or dairy. We’ve compiled some of the best vegan recipes for your Easter dinner that even non-vegans will be sure to love.

Vegan Mac and Cheese

Ingredients
10 ounces dried macaroni or about 2 2/3 cups
1 cup peeled/diced yellow potatoes or russets
1/4 cup peeled/diced carrots
1/3 cup chopped onion
3/4 cup water preferably use liquid from pot of boiled veggies
1/2 cup raw cashews
1/4 cup coconut milk
2 tablespoons nutritional yeast flakes
1 tablespoon lemon juice
1 teaspoon salt or more to taste
1/4 teaspoon garlic powder
1 pinch cayenne pepper optional
1 pinch paprika

Instructions
Cook macaroni al dente, according to package instructions (usually requires boiling for 6-8 minutes in salted water), drain, and set aside.
Bring several cups of water to boil in a small pot. Place chopped potatoes, carrots, and onion in the boiling water, and cook for about 10 minutes, or until vegetables are tender and soft enough to blend. Cooking time will vary slightly, based on how small you have chopped your veggies.
When veggies are soft enough to blend, use a slotted spoon to remove them from cooking water, and place them in your blender. Add 3/4 cup of that cooking water to your blender, along with your remaining ingredients (including cashews).
Blend until smooth.
Pour sauce over your cooked macaroni noodles in a dish of your choice, taste for salt, and serve immediately.
Or, place macaroni mixture in a baking dish, sprinkle with bread crumbs, and bake at 350 degrees Fahrenheit for 15 minutes, or until crumbs are turning golden brown.

Roasted cauliflower

Ingredients
1 large cauliflower
1/2 tsp cumin powder
2 tbsp tahini
2 tbsp lemon juice
1/2 tsp paprika
2 tsp water
1/2 tsp cumin powder
1/2 tsp paprika
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp ground black pepper

Instructions

Preheat the oven to 350ºF or 180ºC.
Mix all the ingredients in a bowl except the cauliflower until well combined.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
Rub the marinade all over the cauliflower, then place on a lined baking sheet and bake for 50-60 minutes or until golden brown.
Top the whole roasted cauliflower with some chopped fresh parsley and serve.