For an Easter without blood and not to contribute firsthand to the Lamb massacre that brings with them every year, here are 13 ideas of alternative vegetarian second courses to the traditional lamb to serve Sunday lunch.
He arrives Easter And like every year we would like to avoid in every way The Lamb massacre which is accomplished on the occasion of this party. We do it in our own way, offering you many alternatives for a Tasty second course But vegetable to bring to the table and share with relatives and friends.
If you have not yet decided the Easter menu, you can take inspiration from our recipes to make a great impression with your guests by serving genuine dishes and without animal proteins.
Here are some tasty ideas:
Vegetarian roast
The vegetarian roast is an excellent alternative to meat and can be prepared in many ways according to your tastes. The ingredients that are used can be different: vegetables and legumes but also seitan, dried fruit or mushrooms. There are different variants that can also be experienced according to the seasonality of the products.
Vegetarian meatloaf
We offer this vegetarian version based on potatoes and lentils to accompany with a tasty homemade sweet and sour sauce. A very original recipe that will surely enjoy great success and that can also be served for children.
Potato and chickpea meatloaf
Another alternative meatloaf is the one based on potatoes and chickpeas that you can give the shape you prefer (here you see it in the “fake fish” version, tracing the well -known recipe based on tuna and potatoes). The preparation is very simple and the meatloaf can be decorated in a pretty and scenic way, also accompanying it with homemade veg mayonnaise.
Parmigiana of artichokes
Instead of the classic aubergine Parmigiana, vegetables that have not yet returned to the season at Easter, you can try to taste a variant based on artichokes. What we propose is a white parmigiana, light and tasty to accompany for example with a nice glass of white wine.
Gateu or potato pie
A classic of the classics that can also be appreciated at Easter is the potato gateau, or a flan that in addition to the basic ingredient can be enriched with seasonal vegetables or condiments of your choice. It is also possible to prepare it in a completely vegetable version by eliminating eggs and cheeses.
Plumcake or salty Danube
We usually think of the plumcakes or Danube as exclusively sweet recipes, in reality there are many savory variants suitable for all tastes. Plumcake can prepare by combining flour various seasonal vegetables, potatoes, cheeses (even vegetable), legumes, olives, nuts or other ingredients of your choice. For the Danube, on the other hand, just replace the filling of the brioche pasta with vegetables and possibly cheeses. Here, for example the recipe for the Danube filling ricotta and spinach
Stuffed vegetables
An idea for a second and single outline can then be to prepare stuffed vegetables. In every season there are vegetables that lend themselves to being padded with the most varied ingredients. At Easter you can propose for example the stuffed artichokes, stuffed potatoes or stuffed onions.
Savory pies
At Easter you can prepare an original highly homemade savory pie starting from the puff pastry. The vegetable filling can be variable according to your tastes and those of your guests. For example, you can use radicchio, potatoes, spinach, etc. and also give him original shapes such as the spiral one or sunflower.
Plant meatballs
Good and practical to eat are the plant meatballs that will delight adults and children. After choosing your ideal recipe for Easter (many are based on legumes of various kinds, seitans, tofu, cereals or pseudocereals and vegetables) you can enrich it and accompany it with homemade sauces that will make it even tastier and more attractive.
Vegetarian rolls
Who said that the rolls must necessarily be based on meat? To prepare them you can use many types of vegetables such as cabbage and potatoes, courgettes, cabbage leaves and the filling can always be based on vegetables but also rice, seitan or other ingredients of its taste.
Asparagus and spring onion omelette
To prepare the asparagus and spring onion omelette, start blancing 200 g of asparagus cut into small pieces in salted water for 5 minutes, then drain them. In a pan, fry two sliced spring onions with a drizzle of olive oil until they make them soft. Separately, beat 6 eggs with salt, pepper and a pinch of fresh thyme. Add the asparagus and spring onions to the beaten eggs and mix well. Pour the mixture into a non -stick pan and cook over medium heat, covering with a lid. Cook for about 10-12 minutes, until the omelette is golden and cooked inside. Serve hot or warm, perhaps accompanied by a fresh salad.
Eggplant caponata
The caponata is a traditional Sicilian dish, particularly appreciated in the summer months when the aubergine is in the season. Easy to prepare, it consists exclusively of vegetable ingredients, all easily available. This dish, which can also be served cold after having rested for a few hours, enhances the Mediterranean flavors.
The undisputed protagonist of the caponata is the aubergine, but not any one: the most suitable variety is the long Violetta Palermitana, with a characteristic elongated appearance. Here the complete recipe.
Asparagus au gratin with eggs and Parmesan
A simple but refined dish, perfect for Easter lunch. Start by boiling 500 g of asparagus in salted water for about 5-7 minutes, then drain them and arrange them in a baking sheet. In a bowl, beat 4 eggs with 100 g of grated Parmesan, salt, pepper and a pinch of nutmeg. Pour the egg mixture into the asparagus, then sprinkle with another little grated Parmesan. Put the pan in the oven at 180 ° C for about 15 minutes, until the surface becomes golden and crunchy. This dish is perfect served hot, with a fresh salad side dish.
Other ideas for a second without lamb at Easter and for the other courses of your Easter menu can be found in the following articles:
