3 vegetarian recipes for Easter

How about celebrating Easter with a special lunch without ingredients of animal origin? The diversity and delicious taste of vegetarian dishes is proof that it is possible to make incredible recipes and even recreate traditional ones. So check out the recipes we’ve separated for you!

heart of palm moqueca

Ingredients

• 1 tablespoon olive oil
• 2 crushed garlic cloves
• 1 chopped onion
• 1/4 diced green, yellow and red bell peppers
• 3 chopped ripe tomatoes
• 1 pinch of Bahian seasoning powder
• 500 ml of coconut milk
• 4 tablespoons of palm oil
• 200 g of tomato sauce
• 200 g heart of palm cut into slices
• Salt and chopped parsley to taste
• olive oil for sautéing

Method of preparation

In a pan, over medium heat, sauté onion and garlic in olive oil. put theBell peppers, tomatoes and Bahian seasoning. Sauté a little more and add the coconut milk, palm oil and tomato sauce. Boil over low heat for 10 minutes, stirring constantly. Add the hearts of palm and salt and mix well. Serve with chopped parsley and enjoy.

Tip: garnish with green olives.

Potato gratin with leek and red onion

Ingredients

• 10 potatoes
• 1 teaspoon of salt
• 1 sliced ​​leek
• 1 sliced ​​red onion
• 2 teaspoons rosemary
• 1 teaspoon of black pepper
• 1 clove of garlic
• Olive oil and parsley to taste
• water for cooking

Method of preparation

Wash the potatoes under running water and peel them. Place them in a pan, cover with water and add thesalt.Place the pan over medium heat and cook for 10 minutes, until the potatoes are al dente. Remove from the heat, discard the water and let the potatoes cool, cut them into 4 slices each and set aside.

In a skillet, put the olive oil, lead to medium fire to warm up and fry the leek and red onion. Remove from heat and set aside. Then peel the garlic clove and rub it on a baking sheet greased with olive oil. Place the potatoes in the baking dish, spread the leeks and red onion on top, sprinkle with rosemary and black pepper. Drizzle with olive oil and bake in a preheated oven at 180°C for 30 minutes. Remove from oven, sprinkle with parsley and serve.

Spinach Dumpling

Ingredients

• 1 cup of spinach tea
• 200 g cooked white beans
• 1 onion
• 2 spoons of soupof sesame seeds
• 2 tablespoons of olive oil
• Salt and ground black pepper to taste
• olive oil for greasing

Method of preparation

Peel the onion, cut it into small pieces and set aside. In a skillet, heat the oil over medium heat and sauté the onion. Then add the spinach and cook, stirring occasionally, until wilted. Season with salt and pepper and turn off the heat. Let it cool and book.

In a container, place the beans and add the spinach braised, the sesame and mix until you get a homogeneous mass. Model the dumplings and place in a greased roast with olive oil. Take to preheated oven at 200º C for 10 minutes or until golden. Remove from the oven, wait to cool down and serve.