Veganism is beginning to secure a solid foothold in this country and the world; over the last three years, the number of vegans in America has increased by an astounding 600%! And it hasn’t shown any signs of stopping. With reasons for switching ranging from ethical to medical and even environmental, the number of people changing their diets is almost exponential. Yet, feeding these people can be a tough challenge, especially around the holidays where everyone has their own preferences and traditions. One holiday, in particular, is known for its consumption of ham and eggs, where finding acceptable pork substitutes and egg replacements can be tricky: Easter.
You don’t need to be religious to celebrate Easter, despite its affiliation with Christianity. Like many massive holidays, tradition tends to extend beyond its religious roots; rather, they’ve become more associated with family and togetherness than religious observance. So, if your family adheres to the classic tradition of ham and eggs on Easter (like turkey on Thanksgiving), you’re probably going to struggle to come up with a suitable pork substitute.
Fear not! There are plenty of delicious plant based pork and vegan friendly meat products out there to help you along. Once you’ve chosen one to try, you can move onto the slightly trickier task of creating vegan sides, such as scrambled eggs. Here is a quick recipe to help you along.
Vegan Scrambled Eggs
- 6 ounces firm tofu
- 1/2 cup aquafaba
- 1 1/2 tablespoons olive oil
- 1 tablespoon nutritional yeast flakes
- 1/4 teaspoon kala namak (black salt)
- 1/8 teaspoon ground turmeric (for color)
- Freshly ground black pepper
The trick to getting these egg-free scrambled eggs to actually scramble is the use of aquafaba, a.k.a. chickpea brine! Just mix the ingredients together in a bowl, and scramble in a pan like you would regular eggs. The recipe is as easy as finding a yummy pork substitute!
Now that you’ve got your entree and side, you need a sweet dessert to remind you of all the Easter chocolate you’ve amassed. Here is an easy recipe for vegan cinnamon rolls that will have everyone mmming in delight.
Vegan Cinnamon Rolls
- 1 packet instant (or rapid-rise) yeast
- 1 cup unsweetened plain almond milk
- 1/2 cup vegan butter, divided
- 1/4 tsp salt
- 3 cups unbleached all-purpose flour
- 1/2 – 1 Tbsp ground cinnamon
- 1/4 cup + 1 Tbsp organic cane sugar, divided
- Heat the almond milk and 3 Tbsp vegan butter until warm and melted (it should be warm but not too hot or it will kill the yeast). Transfer to large mixing bowl and sprinkle in the yeast, letting it activate for 10 minutes. Then, add 1 Tbsp sugar and the salt and stir.
- Add in the flour 1/2 cup at a time, stirring as you go. When the dough becomes to thick and sticky to stir, transfer it to a lightly-floured surface and knead it until it forms a loose ball (be careful not to over-knead). Rinse and clean your mixing bowl, then coat it with canola or grapeseed oil, and add the dough ball back in. Cover it with plastic wrap and leave it in a warm place to double in size (usually takes about an hour).
- Roll out the dough into a thin rectangular piece, then brush it with 3 Tbsp melted vegan butter and top with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon.
- Tightly roll the dough and situate it with the seam down, and proceed to cut the long roll into 1.5 to 2-inch sections. Put these individual rolls (you should have around 10) in a well-buttered pan and brush them with the remaining 2 Tbsp melted butter. Cover the pan with plastic wrap and let it rise while your oven preheats to 350 degrees.
- Bake for 25-30 minutes until the rolls are golden brown. Top with vegan cream cheese and enjoy!
With these vegan recipes and excellent choice of a vegan pork substitute, your Easter Sunday celebration is sure to go off without a hitch, offering even the most specific of dieters something they will be happy to put into their bodies.