On most holidays, guests fall into 2 categories (and I don’t mean those you like and those you wish had other plans!): people who want the same traditional dishes every year and people who like to be surprised and delighted with new recipes. Well, this year why not do a little of both? Yes, I’m talking Vegan Rosh Hashanah!
Whether traditional, tried and true, or different and delicious, you will find everything here to make your holiday dinner awesome. These recipes are perfect for your Rosh Hashanah New Year celebration, but needless to say, also great for other holidays and every day!
A great way to start your dinner is to replace honey with agave syrup or date syrup–it’s just as sweet, the consistency is perfect and I like the flavor better!
If you’re bringing a dish to your host’s house and (gasp!) you’re the only vegan in attendance, I promise any of these recipes will start a conversation going about how delicious vegan cooking can be! And most open-minded people will be eager to try these variations on classics. Who wouldn’t want to indulge in delicious, plant-based food? Dig in!
Ingredients:
1 17.6 oz. package steamed lentils from Trader Joe’s,
OR
3 cups of water plus 1 1/2 cup of dry lentils (should yield 3 cups cooked lentils)
1 large onion, diced
vegetable broth for sauteing
1 cup walnuts
1 Tbsp red miso paste
1 1/2 tsp low sodium Tamari or low sodium soy sauce
1) If you don’t have access to Trader Joe’s precooked lentils, the first thing that you will need to do is cook your lentils. Place lentils and water in a pot and bring to a boil. Lower heat and simmer lentils for 30 minutes or until tender. Drain lentils.
2) Place a saute pan (nonstick is best) over medium-high heat and cover the bottom of the pan with vegetable broth.
3) When broth is bubbling, add onion. Cook onion, stirring often, adding a bit more broth and lowering the heat as you go, until onion is translucent and very soft, about 20-30 minutes. By the end of the process, your heat should be on low and the onions will be soft and no liquid will be left.
4) Place walnuts in the bowl of a food processor fitted with the “s” blade. Pulse walnuts a few times until the are chopped. Add lentils, onions, red miso paste and Tamari or soy sauce and puree until smooth.
5) Refrigerate for a few hours and serve.
DATE SYRUP as a HONEY REPLACER
Add some mejool dates to about ½ cup of water, cover and refrigerate.
Leave it at least 24 hours and stir it a few times.
The dates dissolve in the water and you will have a delicious date syrup.
Makes about 8 cups - Rich Vegetable Broth for Matzoh Ball Soup
Ingredients:
1 tablespoon olive oil
1 large onion, coarsely chopped (you may include skin)
2 large carrots, peeled and coarsely chopped
2 parsnips, peeled and coarsely chopped
3 cloves garlic, smashed
2 leeks, well rinsed and coarsely chopped
1 cup loosely packed fresh parsley
1 cup loosely packed fresh dill
12 cups water (Isa Chandra uses 9 cups of water)
1 teaspoon salt
In a large stock pot, heat the oil. Saute the onions for about 5 minutes on medium heat. Add all other ingredients and bring to a boil. Reduce the heat and let simmer for 1 and 1/2 hours (ie. 90 minutes), uncovered.
Let the broth cool until it’s an okay temperature to handle. Strain into a large bowl through cheesecloth or a very fine-mesh strainer. Press the vegetables with a gentle but firm pressure to get all the moisture out. This will keep in the fridge in a tightly sealed container for up to 3 days, or freeze for up to 3 months.
Yields approximately - 16-18 matzoh balls (depending on size)
Ingredients:
1 1/2 cups matzoh meal
3/4 teaspoon salt, plus extra for the boiling water
3/4 teaspoon ground pepper
1 (12-ounce) package firm silken tofu (like Mori-nu)
8 1/2 cups or so Rich Vegetable Broth (recipe above)
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 carrot, peeled
A handful fresh dill, coarsely chopped
Fresh parsley for garnish
In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside.
Crumble the tofu into a blender or food processor, add 1/2 cup of the vegetable broth, and puree until smooth.Add the oil and blend again.
Mix the tofu mixture with the matzoh meal, making sure that everything is moist.
Grate half the carrot into the mixture and mix until it’s well distributed. Cover the bowl with plastic wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step! It’s important in making sure that the matzoh balls will not fall apart when boiled.
When you are ready to form the balls, fill a large stockpot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover, and bring to a boil.
Set out a cutting board upon which to line up the formed matzoh balls, and cover it with parchment paper if you have any, to prevent sticking. Remove the matzoh mixture from the fridge. Form into tightly packed, walnut-size balls and place on the prepared cutting board.
When all the balls are prepared, drop carefully into the boiling water, one or two at a time, with a spatula or slotted spoon. Take your time and be careful not to plop one on top of another. When all the balls are in the water, cover the pot, lower the heat to a low setting and DO NOT LIFT THE LID FOR FORTY MINUTES!!! When the 40 minutes are up, you can remove the lid. The matzoh balls will have floated to the top. If you wait a few minutes, they will drop back down to the bottom of the pot.
Now the matzoh balls are ready to be served. If you want them to be a little lighter, turn off the heat, cover the pot again, and let them sit in the water for another hour or so.
Prepare the remaining vegetable broth by placing it in a separate pot, grating the other half of the carrot into the broth, along with a healthy handful of fresh dill. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls. With a slotted spoon, carefully remove the matzoh balls from their pot and place two or three into each bowl. Ladle the broth over the matzoh balls, so that they are covered only about halfway. You can garnish with some more fresh dill, or parsley.
If you are not serving the soup right away, you can refrigerate the matzoh balls overnight, and boil them when ready to prepare the soup.
The Best Vegan Mushroom Barley Soup
Serves: 6 to 8 Ingredients:
2 tablespoons olive oil
1 large onion, chopped
2 large celery stalks, finely chopped
1 large carrot, diced
3/4 cup raw pearl barley
2 bay leaves
2 vegetable bouillon cubes
1 tablespoon all-purpose seasoning blend (such as Spike or Mrs. Dash)
10 to 12 ounces mushrooms, any variety, sliced (see note)
2 cups rice milk, or more or less as needed
Salt and freshly ground pepper to taste
1/4 cup minced fresh parsley
2 tablespoons minced fresh dill
Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.
Add 6 cups water, followed by the celery, carrot, barley, bay leaves, bouillon cubes, and seasoning blend.
Bring to a gentle boil, then cover and simmer gently for 30 minutes.
Add the mushrooms and simmer for 20 to 30 minutes longer, or until the barley and vegetables are tender.
Stir in enough rice milk to give the soup a slightly thick consistency.
Season with salt and pepper and stir in the parsley and dill.
Allow the soup to stand for 30 minutes off the heat before serving.
The soup thickens quite a bit if it is refrigerated.
Add more rice milk as needed and adjust the seasonings; heat through as needed.
NOTE: Use any of white, baby bella, cremini, shiitake, or oyster mushrooms, or a combination.
Acorn Squash stuffed with Sweet Rice, Currants and Vegetables
4 small acorn squash, halved lengthwise and seeded
3 Tbs canola oil
garlic powder
sea salt and freshly ground black pepper
3 cups water
2 cups uncooked short-grain brown rice, rinsed well
1 large onion, finely chopped
6 stalks celery, chopped
3 carrots, peeled and chopped
8 oz of white mushrooms, sliced
2 Tbs tamari
1 cup currants
3/4 cup chopped fresh basil
1 cup pepitas (shelled pumpkin seeds), toasted and crumbled
Preheat oven to 400 F
Acorn squash can be very firm and difficult to halve. To make it easier to slice through, I usually microwave them for about a minute and this makes it so much easier.
Brush insides of the squash with the oil and sprinkle with garlic powder, salt and pepper.
Arrange the half squashes, hollow side up, on a large heavy baking sheet.
Roast for 45 minutes or until it is tender. Keep warm
Meanwhile, cook 2 cups of rice according to instructions.
While rice is cooking, heat 2 tablespoons of oil in a large heavy skillet over medium heat.
Add the mushrooms, onion, celery and carrots. Saute for 12 minutes or until vegetables are tender.
Stir in tamari, then currants and basil.
Stir in cooked rice and season with salt and pepper.
Divide the rice mixture among the hot roasted squash
Sprinkle toasted pepitas over the stuffing and serve.
2 Tablespoons olive oil
2 medium onions, sliced vertically
2 medium carrots, sliced into 1-inch pieces
2 celery stalks, chopped roughly
1/2 Tablespoon tamari
15 oz. seitan, sliced
freshly ground pepper
1 3/4 cups vegetarian stock
3/4 cup grape juice or fruity red wine
1 1/2 Tablespoons brown sugar
1 teaspoon caraway seeds
freshly grated black pepper
3 Tablespoons Earth Balance Natural Buttery Spread
1/4 cup unbleached flour
2 cloves garlic, minced
Salt to taste
1 1/2 Tablespoons miso paste
1 1/2 Tablespoons grape juice or fruity red wine
1 1/2 Tablespoons brown sugar
Preheat oven to 375 degrees F. Add oil, onions, carrots, celery, and tamari to a heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.
Remove dish from oven and distribute seitan on top of veggies. Combine stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and veggies. Grind black pepper over top, cover tightly with foil, and return to oven. Bake an additional 40 minutes.
Remove pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat butter in a skillet over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes. Slowly whisk in reserved cooking broth, and stir constantly until smooth and thick, 2-3 minutes. If you don’t have enough broth left, add stock to substitute. Stir in half the garlic. Spread sauce onto the seitan, stirring to blend. Add salt to taste.
Raise oven temperature to broil. Prepare the glaze by whisking the juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze over the seitan. Return to the oven and broil, uncovered, until bubbling hot and deeply browned, 5 to 10 minutes. Serve hot.
CAULIFLOWER STEAKS TOPPED WITH SAVORY QUINOA AND CARAMELIZED ONIONS
3 Tbs olive oil
1/4 red onion, minced
1 shallot, minced
1 garlic clove, minced
1/2 cup quinoa, (red is nice)
2 cups vegetable broth
1 sprig thyme
salt and pepper
2 heads cauliflower
1/2 cup diced sun-dried tomatoes
1 Tbs pine nuts
1 Tbs finely chopped chives
Preheat the oven to 400 degrees F.
In a small saucepan, heat a tablespoon of olive oil over medium-low heat. Add the onion, shallot and garlic and cook, stirring often until onion is softened , about 5 minutes
Add the quinoa and toast, stirring constantly for about a minute
Increase the heat to high, add 1 cup of vegetable broth and the thyme and season with salt and pepper. Bring to a simmer.
Cook covered until almost all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Discard the thyme sprig.
Trim the stem of the cauliflower so that the dead sits flat on the cutting board. Cut down through the center of the head, making 4 thick slices. If most of the slices have the stem attached and leave it that way. I was able to get 2 good slices from 1 head of cauliflower and the rest fell into florets that I saved for another time. So I used 2 head of cauliflower to get my 4 thick slices.
Heat 2 tablespoons of olive oil over medium high heat in the a large skillet. Brown the cauliflower slices on both sides, about 3 minutes per side. Transfer to a baking pan.
Season the cauliflower with salt and pepper and place in oven. Roast until tender about 15 minutes.
Meanwhile add the chopped sun-dried tomatoes and pine nuts to the quinoa and gently heat through, stirring.
Lay the cauliflower slices on plates and spoon the quinoa on top. Top with caramelized onions and the chopped chives.
Caramelized Onions Ingredients
3 medium onions
6 Tbs olive oil
salt and pepper
brown sugar
Slice the onion into half rings. Thin rings will cook faster, thick rings will be more robust and rustic.
In a large skillet, add the olive oil and heat to medium high.
Add the onions to the hot oil and stir until they are coated.
Add a pinch salt, a pinch of pepper and pinch of sugar.
Reduce to medium low. Stir the onions, as their color becomes darker
If the onions are becoming dry and are sticking to the bottom of the pan too much, add a small amount of water, vegetable broth, wine or balsamic vinegar and stir vigorously to deglaze.
Continue to cook and deglaze until the onions have reached the color and texture you desire. This could take 30-45 minutes to reach the rich brown flavorful color.
1/2 to 1 pound lasagna noodles (I use brown rice lasagna noodles)
2 packages (10 ounces each) frozen, chopped spinach, thawed and drained
1 package (16 ounces) firm tofu (not silken)
1 Tablespoon granulated sugar (optional)
1/4 cup non-dairy milk, or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 Tablespoons)
2 Tablespoons minced fresh basil (about 20 leaves)
1 teaspoon salt, or to taste
4 to 6 cups tomato or pasta sauce of your choice
Preheat oven to 350 degrees F. Cook lasagna noodles according to directions (for the record, I do not care for the “no boil” lasagna noodles, but you can opt to use them). Drain and set aside.
Squeeze as much water from spinach as possible and set aside.
Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil, and salt in a blender or food processor until smooth. The tofu “ricotta” should be creamy but still have body.
Transfer to a large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.
Cover bottom of 9 x 13 inch baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake 40 to 45 minutes, until hot and bubbling.
Note: For more cheesiness, I often add Daiya shredded mozzarella cheese to each layer.
BAKED ACORN SQUASH RINGS WITH PINE NUTS AND GARLIC
1 large “Goldie” squash or 2 small acorn squashes (about 2 lbs total weight)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
8 garlic cloves, halved
1 tablespoon pine nuts
1/4 teaspoon freshly ground pepper
Preheat oven to 400 degrees F.
Coat a shallow dish or baking sheet with cooking spray.
Cut the squash into 1/2 inch thick rings (TIP: for easier cutting, microwave whole unpeeled squash for 3 to 5 minutes) leaving the peel intact.
Scrape the seeds out of the center of each ring and discard.
Place rings in the prepared baking dish in a single layer and brush them with 1 1/2 teaspoons of oil (I sprayed the rings with olive oil from a MISTO sprayer), and sprinkle with 1/8 teaspoon of the salt. Bake for 15 minutes.
Meanwhile, in a small bowl, toss the garlic with the remaining 1 1/2 teaspoons of olive oil.
Sprinkle the garlic, olive oil and pine nuts evenly over the squash rings and continue baking until the squash is tender and the pine nuts are lightly browned, about 10-15 minutes longer.
Season with the remaining salt and pepper.
2 cups kasha, whole granulation sized kernels (this is important)
2-3 tbs vegetable oil
1 large onion, diced into medium pieces
1 8 oz. package baby bella mushrooms, medium slices (or white is fine too)
2 tbs minced garlic
1 tsp garlic powder
1/4 cup Bragg Liquid Amino
1/2 cup frozen spinach
1/2 cup frozen peas
1/2 cup frozen corn
1) In a medium saucepan, make the kasha according to directions on box using vegetable broth and vegetable oil
2) In large deep skillet, with a minimum of oil, on medium high heat, saute onions & mushrooms until soft and golden. Splash in some Bragg Liquid Amino, about 1/8-1/4 cup and let the mushrooms and onions absorb it while cooking. Stir in 2 tablespoons of minced garlic and 1 tsp garlic powder.
3) Add frozen spinach, frozen spinach and frozen peas, stirring until cooked. Add some vegetable broth if it becomes dry.
4) When Kasha is done and all the water is absorbed and it is dry, spoon it all into the skillet with the vegetables and blend well
5) Keep it on low and stir so that the kasha becomes toasty. Salt and pepper to taste. I find that it needs more salt than I expect to bring out more flavor.
ROASTED BROCCOLI WITH CHERRY TOMATOES
2 bunches broccoli, cut into 2 1/2 inch long florets
1 medium shallot
1 pint cherry tomatoes, whole
3 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes
4 Tablespoons olive oil
Salt and freshly ground black pepper
Vegan Parmesan, sprinkled as desired (optional)
Preheat oven to 450 degrees F.
Add broccoli to a large bowl. Add the shallots, cherry tomatoes, garlic and red pepper flakes with 4 tablespoons oil in large bowl. Sprinkle with salt and pepper. Toss to coat and spread onto large baking sheet. Roast until the stems are tender-crisp and lightly golden brown, about 18 minutes. Sprinle vegan parmesan over broccoli, if you wish.
CARROT AND SWEET POTATO TZIMMES
2 Tablespoons olive oil
1 cup chopped onions
3 large carrots, sliced
3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced
1 large apple or pear, cored and sliced
1/2 cup chopped prunes
1/4 cup chopped dried apricots
1/2 cup orange juice
1 1/2 teaspoons cinnamon
1/2 teaspoon each: ground ginger and salt
1/3 to 1/2 cup chopped walnuts, optional
Preheat oven to 350 degrees F.
Heat the oil in a large skillet. Saute the onions over medium heat until they are translucent. Add the carrots and continue to saute until onions and carrots are golden.
In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart.
Transfer the mixture to a large, oiled, shallow baking dish (a round or oval is attractive). Sprinkle the optional walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty.
Sweet Potato and Apple Kugel
makes 12 servings
From No Cholesterol Passover Recipes by Debra Wasserman and Charles Stahler, Vegetarian Resource Group (VRG.org) and PETA
Ingredients
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp. cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water
1) Mix ingredients together.
2) Press into a baking dish.
3) Bake at 375ºF for 45 minutes, until crisp on top.
Oma’s Chunky Homestyle Applesauce
1) Peel, core and slice each apple into 8th’s. Do not chop into little pieces! Each apple should be quartered and then each quarter should be halved to make 8 slices.
2) In a large soup pot, put all the apple slices.
3) Pour 4 cups of water into the pot.
4) Pour the 2 cans of unpeeled apricot halves with light juice into the pot.
5) Bring the pot to a boil, then reduce to very low and cover
6) Simmer on low for 2 hours
7) Allow to cool and mix very gently. You do not want to create a smooth consistency. Don’t worry if seems watery, it will thicken when chilled.
8) Put in the refrigerator overnight and enjoy it cold the next day.
Notes: For a smaller batch, use 6 granny smiths and 6 fuji’s and only one can of apricots.
3 large tart apples, peel, core, chop fine
1/4 cup water
1/4 cup light brown sugar
1 teaspoon cinnamon
2/3 cup whole wheat pastry flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 small banana
1 cup soy milk
oil, for brushing
1) In a medium saucepan, combine chopped apples, water, sugar and cinnamon. Simmer over low heat for 15 minutes, until apples are tender. Set mixture aside to cool.
2) Preheat oven to 350°F.
3) In a medium bowl, sift together flour, cornstarch, and salt; set aside.
4) In a food processor or blender, combine banana and 1/4 cup of the soy milk. Process until smooth. Add remaining soy milk and process until well-blended. Add flour and cornstarch mixture and process until just blended.
5) Heat an 8″ nonstick skillet or crepe pan until a drop of water skates across the surface. Brush lightly with oil and pour in a scant 1/4 cup of the batter. Immediately rotate and tilt the pan to cover the bottom and a little up the sides. Cook over med heat until top is no longer moist, about 1 minute. Flip and cook other side until golden, about 20 seconds. Remove and set aside. Repeat with remaining batter. (You should have 8 thin pancakes.)
6) Place a pancake on a work surface and place 1/8 of the apple mixture crosswise in a row, slightly below center, leaving a 1″ border on either end. Fold the closest end up over the filling, then fold the closest end up over the filling, then fold both sides in towards the center and roll up. Repeat with remaining pancakes and filling. Arrange blintzes in a lightly oiled baking dish and bake until lightly browned, about 30 minutes.
1 Pepperidge Farm Puff Pastry Sheet, defrosted
3 tablespoons sugar
1 1/2 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1 pinch nutmeg
1 pinch allspice
1 pinch salt
2 to 3 apples, peeled and thinly sliced
1 tablespoon lemon juice
2 tablespoons Earth Balance margarine, melted
Sugar, for topping
Defrost the puff pastry according to package directions (it takes approximately 30 to 40 minutes to defrost one sheet).
Preheat the oven to 375 degrees F.
Combine the sugar, flour, cinnamon, nutmeg, allspice, and salt. Toss the sliced apples with the lemon juice and then coat with the dry spice mixture.
Place the apples in a line down the middle. Fold the dough over and tuck in the ends. Brush the strudel with the melted margarine and sand generously with sugar.
Using a serrated knife, make several diagonal slashes in the strudel.
Bake for 35 minutes until golden and puffy. Let it cool for an additional 20 to 30 minutes before slicing, then serve.
VEGAN and GLUTEN FREE APPLE COBBLER
7 cups of green apples, peeled, cored and sliced (8-10 apples are usually enough)
2 Tbs cornstarch
1/4 cup of cold water
1 Tbs cinnamon
1 cup gluten free flour
3/4 cup gluten free quick oats
1 cup brown sugar
1/2 cup vegan margarine, melted
In medium bowl, place apples.
In a small measuring cup, mix together cornstarch and water, blending it so that there are no lumps. Pour mixture over apples and toss.
Sprinkle cinnamon over apples and toss.
Spread apples into ungreased pan 9 x 13
In a large bowl, mix together gluten-free flour, gluten-free quick oats and brown sugar.
Stir in vegan margarine until mixture is crumbly.
Sprinkle crumble over apples evenly and press in lightly.
Bake at 350 degrees for 40 minutes or until apples are tender and topping is golden.
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