A Very Veggie Easter: Three Meat-Free Mains That Steal the Show

This Easter, we’re embracing bold, beautiful, and meat-free. Whether you’re veggie yourself or simply skipping the lamb this year, these three alternative mains are here to prove that a plant-based centrepiece can be just as celebratory. Think golden pastry, sizzling sausages, and layers of colour and comfort – perfect for gathering round the table with friends and family.

Here’s what’s cooking…

Golden Vegan Wellington

A golden-crusted hero of the Easter table, this Vegan Wellington layers savoury Plant Pioneers mince with herby mushrooms, spinach and quinoa, all wrapped up in flaky puff pastry. Full of flavour and texture – and a guaranteed showstopper.

Ingredients (serves 6–8)

Method

  1. Preheat the oven to 200°C (180°C fan), Gas 6.

  2. Heat the olive oil in a pan over medium heat. Add the red onion and garlic, and cook until softened.

  3. Stir in the mushrooms and cook until browned. Add rosemary, thyme, sage, cinnamon, salt, and pepper. Cook for a few more minutes.

  4. Stir through the Plant Pioneers mince and cooked quinoa. Cook for 10 minutes, then add the spinach and cook until wilted. Allow to cool slightly.

  5. Roll out the pastry on a floured surface. Spoon the filling into the centre, shape into a log, and fold the pastry over. Seal the edges and place seam-side down on a lined baking tray.

  6. Brush with aquafaba and score the top if desired.

  7. Bake for 35–40 minutes until golden and crisp.

Vegetarian Toad in the Hole

A vegetarian twist on the beloved British classic, this hearty dish features roasted butternut squash, aubergines, and red onions baked into a crisp Yorkshire pudding batter. Perfect for a meat-free Easter feast, it’s comfort food at its finest.

Ingredients (serves 4)

  • 300g butternut squash, peeled, seeds removed, and diced into 1-2cm cubes

  • 2 red onions, peeled and cut into quarters

  • 200g baby aubergines, sliced in half lengthways

  • 2 tbsp olive oil

  • 200g plain flour

  • 3 large eggs

  • 275ml semi-skimmed milk

  • 7g rosemary, leaves only, finely chopped

  • 200g tenderstem broccoli, ends trimmed

  • 270g cherry tomatoes

  • 1 tbsp balsamic glaze

Method

  1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas Mark 6.

  2. Place the diced butternut squash, red onions, and aubergines on a baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes or until tender and slightly caramelised.

  3. While the vegetables are roasting, make the batter. In a bowl, whisk the plain flour, eggs, semi-skimmed milk, and chopped rosemary until smooth. Set aside.

  4. After the vegetables have roasted, add the tenderstem broccoli and cherry tomatoes to the tray. Roast for another 15-20 minutes until the broccoli is tender.

  5. Transfer the roasted vegetables to a 25cm ovenproof dish, pour over the batter, and return to the oven for 25-30 minutes, or until the batter has puffed up and turned golden brown.

  6. Drizzle with balsamic glaze before serving for a burst of flavour.

    Serve with a fresh green salad or your favourite sides for a delicious, vegetarian alternative this Easter.

Hasselback Veggie Bake

Layered, colourful, and full of flavour, this oven-to-table bake is a visual delight. With tender slices of seasonal veg nestled in a herby tomato base, it’s as delicious as it is beautiful – a lighter Easter main for those who love a rainbow on their plate.

Ingredients (serves 6)

  • 2 tbsp olive oil

  • 1 red onion, diced

  • 2 garlic cloves, crushed

  • 400g tin chopped tomatoes

  • 1 tbsp tomato purée

  • 1 tsp dried oregano

  • 2 small courgettes

  • 2 parsnips

  • 2 carrots

  • 1 sweet potato

  • 1 aubergine

  • Salt and black pepper

  • Handful fresh thyme (optional)

Method

  1. Preheat oven to 200°C (180°C fan). Heat 1 tbsp oil in a pan, sauté onion for 5 minutes, add garlic, then stir in chopped tomatoes, purée, oregano, salt and pepper. Simmer for 10 minutes.

  2. Pour sauce into the base of a baking dish.

  3. Slice all veg into thin rounds. Toss with remaining oil and season well.

  4. Arrange slices in the dish upright, alternating veg to create a colourful pattern.

  5. Cover with foil and bake for 30 minutes. Uncover and bake another 20–25 minutes until veg is tender and edges are slightly crisp.

  6. Scatter with fresh thyme before serving, if using.

Recipes Courtesy of Sainsbury’s

Foodhood mag