Vegan Easter Dinner Menu

Steps

1. Vegan Spinach Artichoke Dip - You can make this dip weeks in advance and freeze it. Put it in the fridge to defrost for 24 hours and then you can reheat it in an oven-safe dish at 350 degrees for 20-30 minutes or until hot and bubbly.
2. Wild Rice Arugula Salad - Cook the rice 1-2 days before and store it in the fridge. You can prep all of the other salad ingredients but don't dress the salad until you're ready to serve it.
3. Vegan Spanakopita - You can make the filling and assemble the spanakopita the day before but don't bake it yet. Wait to bake it until right before you want to serve it so it stays flaky and crispy.
4. Roasted Lemon Garlic Asparagus - You can make this dish the day before and then reheat it the next day for dinner but be careful not to overcook the asparagus when you reheat it. I prefer to make it fresh the day of but if you have a lot of other dishes being assembled at the same time then it might be easier for you to prep it the day before.
5. Vegan Macaroni and Cheese - I like to make the cheese sauce a week in advance and freeze it. Put it in the fridge to defrost for 24 hours prior to Easter. Cook the noodles fresh right before dinner, reheat the cheese sauce, and pour the hot cheese sauce over the noodles.
6. Vegan Scalloped Potatoes Florentine - You can prep and assemble this dish the day before but don't bake it yet. Cover it tightly and put it in the fridge. Bake the potato casserole right before dinner so it's hot and fresh for your guests.
7. Roasted Balsamic Brussels Sprouts - I don't like reheated brussels sprouts. The color changes and they just don't look as appealing. I recommend that you make this dish right before you want to serve it. However, you can make the sauce the day before and have that ready to go.
8. Vegan Dark Chocolate Truffle Eggs - You can make these eggs 1-2 days in advance and store them in the fridge until you're ready to serve them.