Easter completely without eggs and chocolate? Absolutely! We’ve got you covered with our delicious vegan alternatives.
A spot of DIY
Hand-painted eggs are one of the non-negotiables of Easter. But you don’t have to use hens’ eggs – salt dough does the trick, too! These eggs are just as pretty, and they’re a lot more durable. Here’s how: mix 1.5 cups of flour with 1 cup of salt and ½ cup of corn-starch. Add 1-3 tablespoons cooking oil and 1 cup of water and mix using a dough hook. Then use your hands to form a large, even lump of dough; shape small pieces of this dough into eggs. Leave to dry for 1-2 days. Are the eggs still too soft? Just bake them in the oven at 150 degrees Celsius for 1-2 hours. Finally, paint the eggs with acrylic paint; you can add a topcoat of clear varnish for greater durability. DIY extra tip: you can also use the dough to make pendants and figures.
If you can’t imagine Easter brunch without a traditional braided Easter bread why not make our vegan version this year? We tested it and can happily report that it is just as tasty, if not tastier than the traditional version with milk and eggs. To make one loaf you need: 500 g flour, 50 g coconut sugar, 75 g vegan margarine (melted, but not hot), 250 ml oat or almond milk (room temperature), the grated zest of an organic lemon, 1 bag of dried yeast, 1 pinch of salt. For the topping: chopped almonds. Mix the ingredients to make a dough. Knead by hand for a good 5 minutes and then leave the dough covered in a bowl to rest in a warm place for about 1-2 hours. Then knead again well. Divide into three or four parts, form strands and braid them to form a loaf. Place on a baking tray lined with baking paper and leave to rise for another 30 minutes. Brush with lukewarm non-dairy milk and sprinkle with chopped or flaked almond. Preheat the oven to 180 degrees (fan) (200 degrees in a conventional oven) and bake on the middle shelf for about 30 minutes. If your loaf is getting too dark, cover with it aluminium foil. Bon appetit!
Did someone say bunny?
Chocolate Easter eggs are delicious, but it’s common knowledge that they don’t do your figure any favours. Despair not, we’ve come up with a clever alternative: energy balls, officially called energy eggs for Easter, made with dates and cashews. Wrapped in coloured paper, pretty napkins or beeswax paper, they’re ideal for an Easter egg hunt outside. Thanks to the tasty and healthy ingredients, the motto for Easter this year will is “full power ahead”! For ten energy balls or eggs you need 300 g each of cashews and dates. Pulse in a food processor until you have a smooth mass. If you want to colour your eggs, add some hibiscus powder (for red) or cocoa (adds a chocolate flavour). Mix again briefly and roll small pieces between your palms to make the eggs. Roll in matcha powder, coconut flakes, toasted hazelnut or chopped almond to decorate.
Tastes like egg
If you love the taste of egg and struggle to give it up – particularly for Easter – then we’ve got a tip specially for you. Indian salt, called Kala Namak (available online, in supermarkets or Indian groceries) smells and tastes just like egg. Try it on a slice of bread with avocado and close your eyes. We guarantee that you won’t be able to tell it from an egg sandwich! Yum!
Enjoy every Bite.