This newly created recipe was a hit with all the guests we hosted this weekend. Everyone asked for a second, third, and fourth piece. I was really pleased!
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.
Vegan Apple Cake is perfect for Rosh Hashanah as it is sweet, features tons of apples, and just tastes like autumn. This recipe is just as easy to make as a boxed cake mix but your family and guests will love it. Caramelize some apples with some cinnamon for a beautiful topping.
Vegan cholent might seem like a stretch, but why not? With seitan or other plant-based beefy protein standing in for the real thing used in the original classic Jewish recipe, it’s a warming, hearty dish that’s easy to adapt to plant-based.
This updated version of a Jewish classic can be considered an early predecessor to slow-cooker recipes. In its original form, it’s put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal.
It’s a rare Eastern European Jewish recipe highlighting beans, and makes a hefty portion. Vegan cholent is perfect for company or holiday meals (especially Rosh HaShanah, the Jewish New Year); you can also freeze it in portions for future use.
For a smaller family, or for two, cut the recipe in half. And if you do want to try this in a slow cooker, see tips below.
If you’d like a bit of history, read about the original (that is, non-vegan) cholent recipe. Interesting note—there’s a Sephardic cousin to this recipe called hamin or dafina. Adapted from Vegan Holiday Kitchen by Nava Atlas.
You need not wait for a holiday—or be Jewish—to enjoy carrot and sweet potato tzimmes. It’s a festive dish for any cool-weather occasion.
In Yiddish, “tzimmes” means a big fuss or commotion. Fortunately, this mélange of sweet vegetables and dried fruits is not much of a fuss to make, and is a traditional side dish for the Jewish holidays of Rosh Hashanah (the Jewish New Year) and Passover.
An article in Jewish Food Experience details the origins of tzimmes, stating, “A traditional side dish for Rosh Hashanah, the sweet compote of carrot circles, like golden coins, represents a wish for a sweet and prosperous year. The first-known use of the Yiddish name tzimmes is from 1892, and it is said to have originated from the German zuomuose, or ‘side dish.’”
Carrots are one of the most commonly used of symbolic foods in Eastern European meals. The Yiddish word for carrot also means to increase or multiply—a positive wish for prosperity and luck to bring to the table. In this classic Jewish dish, carrots are combined with sweet potatoes and prunes, adding bright color to the table and plate.
Recipe adapted from Vegan Holiday Kitchen by Nava Atlas.
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.
The past few Passovers I just skipped it but this year I wanted to make a vegan version of Gefilte fish—a version without the cruelty and death, without the cold tastelessness and slime. And I wanted it to look like the original and taste like fish (but better).
This is the recipe I came up with. It’s made with chickpeas and sautéed vegetables. The fish flavor comes from the seasoning—kelp and dulce flakes (if you don’t have both you can just use whichever you have), Old Bay, and lemon. They look just like Gefilte fish, the texture is spot on and they taste like a much yummier version of the original “treat.” I’m so glad my Vegan Gefilte “Fish” will grace my seder table this year. Happy Passover and Enjoy!