Hungarian Vegan Easter Recipes – PHOTOS

1 tsp extra-virgin olive oil

2 tsp dijon mustard

1 small garlic clove, minced

1/3 cup vegan sour cream or soy yogurt

5 tbsp vegan mayo

1 tbsp minced celery

2 tbsp chopped fresh spring onion

2 tbsp chopped fresh dill

pinch of salt, pepper and curcuma

parsley (optional)

• Slice the tofu into cubes
• Whisk together the other ingredients in a separate bowl
• Add tofu and mix together
• Spread it on bread or use it as a dip for sliced veggies

3/4 cup water

1 tbsp liquid smoke

2 tbsp ketchup

2 tbsp toasted sesame oil

1 tbsp dijon mustard

2 tbsp maple syrup

3 tbsp nutritional yeast

1 tsp salt

1 tsp granulated onion

1/4 tsp ground cloves

400 gr extra firm tofu

1 and 1/2 cups vital wheat gluten

whole cloves for decoration

few drops of colouring or beet power/juice (optional)

1/2 cup water

2 tbsp brown sugar

2 and 1/2 tbsp apple cider vinegar

3 tbsp dijon mustard

• To make the ham, wrap the already drained tofu in paper towels and squeeze out the moisture. Break it into chunks and add it along with all the ham ingredients, except gluten, to the food processor
• Process it until you get a purée-like texture
• Add vital wheat and mix it until just combined
• Knead the dough into a ham-shaped loaf
• Wrap it tightly with tin foil and place it in a steamer insert of a steamer pot. Fill the base of the pot with water, but make sure it does not touch the steamer insert
• Cover and steam for 1 hour – flip halfway and add some more water in necessary
• To make the glaze, preheat the oven to 190° C/375°F and whisk together all the ingredients
• Unwrap the ham, score it in a crisscross pattern and decorate it with the cloves
• Place it in a casserole dish and pour the glaze over it
• Bake the ham uncovered for 30 minutes while pouring extra glaze on top every 10 minutes to keep it moist
• Remove it from the oven, add more glaze and let it cool for a couple of minutes
• Slice and serve

4 textured soy slices

1/2 cup vegan sour cream

2 tbsp minced spring onion

2/3 cup firm vegan cheese

1 tbsp mustard

half a pocket of garlic marinade spice mix

3-4 bay leaves

3-4 garlic cloves, minced

• Cook the soy slices in salty water for 10 minutes
• Squeeze out the water
• Prepare the marinade by mixing the all the ingredients on the right side
• Let the soy slices soak in the marinade for a couple of hours or overnight
• Preheat the oven to 180°C/356°F
• Take the puff pastry out of the fridge and prepare the sour cream mix
• For the sour cream mix, mix the sour cream with salt, pepper, mustard and minced spring onion
• Cut a little bit more than an inch off the edge of the pastry in order to decorate the wreath later
• Spread 1/3 or 1/2 of the sour cream on the pastry and places the soy slices on top
• Grate some cheese on top
• Roll the dough up and then join the ends to form a wreath
• Form a triangle of the remaining dough and decorate the top of the wreath
• Glaze the top of the dough with plant milk mixed with a pinch of sugar
• Bake the bread for 25 mins
• Let it cool and slice it
• You can use the remaining sour cream as a dip

1 tbsp sugar

2.5 tbsp dry yeast

3 cups + 2 tbsp all-purpose flour

3/8 cup icing sugar

• Preheat oven to 170°C/338°F
• Make sure that the milk and butter are lukewarm
• Add the sugar to the milk, and let the dry yeast get activated in this mixture for about 15 mins
• Add the flour
• Add the butter and kneed the dough with your hands or beat it in the mixer until it gets smooth and even
• Place it on a lightly floured board and let it rest for 30mins
• Once done, divide the dough into two equal pieces as you will make two brioches
• Slice each part into 3 even strips
• Braid together the 3 strips on a parchment-lined baking pan
• Glaze the top of the brioche with the remaining milk-butter combo and let it rest for 15 mins until you prepare the next brioche
• Bake for 30 mins until it gets golden brown
• Let it cool and serve it with jam or nut butter