A twist on traditional sweet kugel, this is a savory kugel with spinach. Dairy and egg-free, easy and quick to make, and a crowd pleaser that’s perfect for any Jewish holiday or even a weeknight dinner. This vegan spinach noodle kugel recipe was contributed by Liz and Paul Madsen of Zardyplants, a vegan food blog.
Absolutely perfect donut shop-style cider donuts made entirely plant-based! Check out the complete step-by-step guide to making these Vegan Apple Cider Donuts, along with information about modifying it to suit different dietary needs. This recipe was contributed by Chef Adam Sobel from The Cinnamon Snail, a vegan and kosher caterer located in New Jersey.
Juicy, tender, and satisfying, this vegan brisket is a perfect dinner or holiday centerpiece. Slow roasted so it’s fork-tender, this seitan brisket will have vegans and non-vegans raving. An Instant Pot is NOT required for the first half of the cooking process–you can steam it on your stovetop, but an Instant Pot saves time.
Enter the latke recipe from The Vegan Table by Colleen Patrick Goudreau. Her recipe included ground flax as a binder, which freed the potato pancake from its floury, glutinous density. In fact, these latkes were exactly as I remembered them, light, crispy, and the perfect compliment to a dollop of applesauce. I am sharing her recipe in all its glory, so you too can have the perfect vegan latkes this year.