Easter is this Sunday! If you’re still seeking a crowd-pleasing menu, here’s a festive, five-course meal to serve vegans and omnivores alike. My vegan deviled “eggs” are a classic appetizer and creamy vegan cauliflower potage makes an easy soup course. A fresh fruity salad is served, followed by vegan “meatloaf,” mashed spuds, and fancy green beans. For dessert, I am providing two delectable choices – a plant-based “cheesecake” or a chocolate mousse pie. Wishing you a happy healthy Easter weekend!
Appetizer
Soup
Salad
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