Attending special events and occasions while on the Fast Metabolism Diet program is quite tricky. Breaking the rules is a big no-no while on the life-changing diet, the best thing you can do for yourself is eat foods that are allowed in your current phase. If you have been consistent, then that’s good to hear! However, there are times where we find ourselves struggling to the commitment. Mostly because the foods served on special occasions contain prohibited ingredients. More so, if you are a vegetarian or vegan where your diet choices is quite limited. How will you deal with the struggle of celebrating the Easter Sunday without compromising your diet? How do you make the best meals out of your veggies? We’ll, there are hundreds of ways. Release the tension ‘cause the answer is here!

Here are 10 delicious meatless recipes that you can enjoy on Easter! Everybody will fall in love with these mouth-watering vegan recipes that they wouldn’t mind going vegan for awhile! So head on to the kitchen now and check out what we can cook for today!

Vegan Raspberry Chocolate Cupcakes - Phase 3

Who says delectable, sweet, desserts are made of dairy products? This Vegan Chocolate Cupcakes let you indulge in your chocolate and sweet cravings without touching dairies! This vegan cupcake is prepared with nutritious almond milk that serves as your healthy fats in Phase 3. A gratifying dessert to have this Easter Day!

Ingredients:

• 1 cup almond milk

• 1 cup of stevia/xylitol

• ¼ cup olive oil

• 1 tbsp apple cider vinegar

• 1 tbsp pure vanilla extract

• 1/2 tsp pure almond extract (optional, but awesome)

• 1.5 cups almond flour

• 1/3 cup cocoa powder

• 1 tsp baking soda

• dash of sea salt, to taste

Instructions:

1. Preheat oven to 350F and line a cupcake pan with cupcake liners. With an electric mixer, beat together the following ingredients in a large bowl (almond milk, olive oil, stevia/xylitol, apple cider vinegar, vanilla, almond extract). Beat on medium speed for a minute or two.

2. Now sift in the dry ingredients (flour, cocoa powder, baking soda, and salt). Mix well, until the clumps are gone.

3. Spoon the batter into prepared cupcake pan, about two thirds full for each. Bake for about 22 minutes at 350F, or until the cupcake slowly springs back when pressed with a finger. Allow to completely cool before frosting.

4. You can add some raspberries or other fruits for toppings. Enjoy eating!

Vegan Chili with Coconut Sour Cream - Phase 

You want a one-pot vegan chili to spice up your Easter Celebration? We got you covered! Deliciously simple and enough to feed an army, Vegan Chili with the creaminess of Coconut Sour Cream will become your go-to for potlucks or even a midweek favorite.

Ingredients

• 1 1/2 tablespoons extra virgin olive oil

• 1 medium sweet onion, diced (2 cups)

• 2 tablespoons minced garlic (about 4 large cloves)

• 2 jalapeños, seeded (if desired) and finely chopped

• 1 cup finely chopped celery (about 2 stalks)

• 1 large red bell pepper, seeded and diced

• 1 (28-oz) can crushed tomatoes

• 1 cup low-sodium vegetable broth

• 6 tablespoons tomato paste

• 1 (15-oz) can kidney beans, drained and rinsed

• 1 (15-oz) can pinto beans, drained and rinsed

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2-3/4 teaspoon sea salt, to taste

• 1/4 teaspoon ground cayenne pepper (optional)

Coconut Sour Cream

• Cream from 1 15-ounce unsweetened coconut milk

• 1 or 2 tablespoons lemon juice

• 1/8 teaspoon sea salt

Directions

1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.

3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.

4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10-15 minutes.

5. Add the cayenne and hot sauce, to taste, if using. Taste and season with additional salt if desired.

6. Serve with Cashew Sour Cream, chopped green onion, and cilantro leaves, if desired.