Author: Maddie

valentines day vegan raspberry peanut butter dog treats

Valentine’s Day: Homemade Raspberry Peanut Butter Vegan Dog Treats

I’m a big celebrator – I like to celebrate any chance I get. Holidays, birthdays, any kind of achievement (my own or someone else’s). Valentine’s Day is no exception! For me, Valentine’s Day is a day to celebrate what and who you love. And you know who I think gets the short end of the stick most Valentine’s Days? Our pets!

Yep, that’s right! I realized I’ve never once thought of my dog on Valentine’s Day. Poor Charlie. But this year I’ve decided I’m not leaving my boy out of the celebrations – he’ll be getting a personalized gift, too! That’s why I whipped up this Valentine’s themed dog treat just for him (and all your best furry friends as well!). 

valentine's day raspberry peanut butter vegan dog treats

These treats feature some dog flavor favorites like peanut butter and banana, plus a new one for my Charlie: raspberry! I recently learned that raspberries are safe for dogs to eat, and Charlie really loves them. I thought they would be perfect for a Valentine’s dog treat because they add a bit of a red hue to the cookie. 

This Valentine’s gift uses just five ingredients for a simple treat for your best friend. And they are also super easy to make – just mix all of the ingredients together into a dough ball, roll out the dough, cookie cut them out, and bake! I turned my cookies into hearts for Valentine’s Day but you could do circles, dog bones, squares – whatever works for you and your pup.

As always, treats should be given in moderation (they are treats after all!). 

vegan valentines day raspberry peanut butter dog treats

If you want to celebrate your furry best friend this Valentine’s Day, there’s no better option than this Valentine’s Day Raspberry Peanut Butter Vegan Dog Treat recipe. I would love to hear how this recipe turned out for you and how your dog liked them. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

valentine's day raspberry peanut butter vegan dog treats
Print Recipe

Valentine's Day Raspberry Peanut Butter Vegan Dog Treats

Don't forget your precious pup this Valentine's Day - spend some time on a special treat for them with this raspberry peanut butter vegan dog treat!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Snack
Keyword: baking, dog treats, easy vegan dog treats, homemade dog treats, valentine's day, vegan dog treats, vegan valentine's day

Equipment

  • blender or food processor
  • Rolling Pin

Ingredients

  • 1 banana mashed
  • ½ cup + 2 tbsp whole wheat flour
  • ⅓ cup peanut butter*
  • ¼ cup apple sauce unsweetened, unflavored
  • ¼ cup freeze dried raspberries powdered

Instructions

  • If your freeze dried raspberries are whole, blend or pulse them until they are powdered. Preheat your oven to 350°F.
  • Mix all of the ingredients together until a dough forms. It should stay together as one dough ball and not stick to your hands. If it won't stick together, add a bit of applesauce (1 tsp at a time) until it forms a ball. If it's too sticky, add a bit of whole wheat flour at a time until you are able to hold the ball without it sticking to your hands.
  • Place the dough on a sheet of parchment paper. Add another sheet on top and use a rolling pin to roll the dough out to about ¼ inch thick. Use a cookie cutter of your choice (I used hearts for Valentine's Day) or use a knife to make squares.
  • If there is any dough remaining after using the cookie cutter, reroll it and repeat until all of the dough has been used. Place all of the cookies on a parchment paper lined baking tray. The cookies don't spread so they can be placed as close as ¼-½ inch apart.
  • Place the tray in the oven and bake for 20 minutes. Remove from the oven and transfer to a wire rack immediately.
  • Let cool completely before feeding to your pup!

Notes

*Be sure that any peanut butter you use does not contain xylitol. For more information, click here. 

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

vegan whole wheat pancakes

Weekend Breakfast IDeas: Fluffy Whole Wheat Vegan Pancakes

Something about pancakes just says “Sunday morning.” Growing up, pancakes were a frequent weekend breakfast, especially when we would have sleepovers with friends. My parents never strayed from the traditional Bisquick mix pancake, but the pancakes always tasted delicious.

I was one a quest to develop the vegan pancake of my childhood dreams, and I recreated it here. One of the things I love about cooking and baking is that there are always new ways to mix up what you’ve already done. I had some whole wheat flour lying around from my foray into Whole Wheat Challah, so I decided to experiment with Whole Wheat Pancakes!

vegan fluffy whole wheat pancakes

And wow, did they turn out delish? As I’ve mentioned before, whole wheat flour is the entire grain of the wheat, while all-purpose flour has most of the different parts of the grain removed. What this means practically is that there is a different taste and texture when using whole wheat flour than with all-purpose flour. To me, whole wheat flour adds a bit of a nutty or earthy flavor to recipes utilizing it. 

So, if you’re trying to get more whole grains in your meals, but you don’t want to miss our on your weekend pancakes, this is definitely the recipe for you! Plus, it’s super easy to make – just mix the dry ingredients, the wet ingredients, then combine and cook! You can also make these pancakes your own by using either vanilla extract or almond extract (almond goes especially well with the nutty/earthiness of the whole wheat) or adding fruit or other spices to the batter. 

vegan whole wheat pancakes

Sunday breakfasts are not complete with pancakes, and these whole wheat vegan pancakes are the perfect way to get your whole grains in while still enjoying your favorite treats. I would love to hear how this recipe turns out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan fluffy whole wheat pancakes
Print Recipe

Fluffy Vegan Whole Wheat Pancakes

These fluffy vegan pancakes swap out all-purpose flour for whole wheat, adding some extra flavor and texture to your favorite weekend breakfast food.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Keyword: vegan breakfast, vegan pancakes, whole wheat, whole wheat flour recipes

Equipment

  • griddle or non-stick pan
  • spatula

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup vegan milk
  • 2 tbsp olive oil plus extra for the pan
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract or ½ tsp almond extract (optional)

Instructions

  • Sift and whisk together the dry ingredients.
  • In a separate bowl, whisk together the wet ingredients.
  • Heat a non-stick pan or griddle to just above low heat. While it's heating, fold the wet ingredients into the dry ingredients until just combined.
  • Add 1 tsp of oil to the pan or griddle.
  • For each pancake, you'll add about 1/3 cup of batter. When added to the pan, it will sizzle just slightly. If it sizzles a lot, your pan is too hot and should be lowered. If it has no sizzle at all, you should gradually turn the heat up.
  • Cook the pancake until you see 1 or 2 bubbles in the center of the pancake. Flip and cook for 3 minutes on the other side.
  • Repeat with the rest of the batter, adding 1 tsp of oil in between each pancake and adjusting the heat as needed.

Notes

  1. If you are not eating your pancakes as you go, you can preheat your oven to 200 degrees F and store your pancakes in a baking pan to keep warm while you finish them all.
  2. Using a non-stick pan is vital to ensuring that the pancakes do not burn.

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

tu b'shevat vegan pasta salad

Tu B’Shevat Easy Vegan Seven Species Pasta Salad

Chag Sameach! Happy birthday trees! Today is Tu B’Shevat, and there are tons of different ways you can mark the occasion (check out this great video for some ideas). As you could probably guess, I’m a big fan of marking occasions with FOOD. I’ve already eaten my Tu B’Shevat Barley Oatmeal  and now I have a perfect recipe that can be a full meal or a side!

This Vegan Seven Species Pasta Salad includes all seven of the produce mentioned in the Torah in relation to Tu B’Shevat: grapes, wheat, olives, pomegranates, dates, figs, and barley. It’s filling as a meal or makes a very hearty side. I’ve had it for both dinner and lunch, and I’ve eaten it warm and cold. You have lots of options with this salad!

tu b'shevat vegan pasta salad

This salad is also incredibly easy to make: it really just involves cooking your barley and pasta and tossing it with the rest of the ingredients. Now, a note about the lemon juice and white wine vinegar – you can sub for all lemon juice or all white wine vinegar, if you’d like. Another note for this recipe: I highly recommend tossing everything while the barley and pasta are warm because it causes the dates to heat up and get a little melty inside. Even if you ultimately intend to eat this salad cold, it makes for a nice texture in the dates.

One other thing to mention: this pasta salad is different than the traditional pasta salad. It’s intended to be warmer in flavor (not necessarily temperature, although you can eat it heated up). Traditional pasta salads have tons of bright flavors from the veggies to the spices used in them. This pasta salad is warmer flavored because of the dates, figs, cinnamon, and more. It does get some brightness from the pomegranates and lemon juice/white wine vinegar, but overall it is intended to be a different kind of flavor profile.

For me, many of these dried fruits are fruits I would NOT normally eat, so getting to eat them for Tu B’Shevat feels really special. Whether these make a regular appearance on your plate or you’re also trying something new, I hope you enjoy this Tu B’Shevat Vegan Pasta Salad. I would love to hear how this recipe turns out for you! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

tu b'shevat vegan pasta salad
Print Recipe

Tu B'Shevat Vegan Pasta Salad

Featuring all of the Seven Species - pomegranates, wheat, barley, dates, figs, and olives - this recipe is a different take on the traditional pasta salad. It can be served hot or cold, and has warmer flavors than your typical summer pasta salad - perfect for winter!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Jewish
Keyword: jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, pasta salad, tu b'shevat, tu b'shevat recipes
Servings: 8 servings

Ingredients

  • 4 servings pasta I recommend really any shape except spaghetti type noodles
  • 1 cup pearled barley
  • 3 cups water
  • dash salt
  • ½ cup quartered figs
  • ¼ cup golden raisins
  • ¼ cup California raisins
  • ⅓ cup chopped dates
  • 1-2 tbsp chopped olives
  • ¼ cup walnut pieces
  • 1 tsp white wine vinegar
  • ½ tsp ground cinnamon
  • 2½ tbsp olive oil
  • ½ cup pomegranate seeds
  • ½ tbsp lemon juice
  • salt and pepper to taste

Instructions

  • Bring the barley and water to a boil, then simmer for 25 minutes over medium heat. Salt the water.
  • When done, the barley will be soft but chewy, and most of the water should have simmered off. However, if there is any water left after 25 minutes, you can drain the barley in a fine mesh sieve.
  • Cook the pasta according to package directions. Salt the water.
  • Then add all of the ingredients to a large bowl and mix thoroughly. I recommend mixing while the pasta and barley are still warm, as this will cause the dates to warm up and soften. You can serve the pasta salad right away or cool it for a few hours in the fridge.

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

vegan tu b'shevat barley oatmeal

Jewish Holiday Recipes: Easy Tu B’Shevat Vegan Barley Oatmeal

When I think about the Jewish holidays, I feel like the meal that gets overlooked the most is breakfast. Sure, we’ve got bagels and matzo brei – but a lot of recipe energy goes into the dinner options. It makes sense considering that Jewish holidays start at sundown, so the celebration meals would begin at sundown around dinner time. 

But I’ve always wanted to carry the symbolize over into every meal, including breakfast! For me, it can make other meals feel special too and provide more opportunities to reflect on why I’m celebrating the holiday in the first place. So, I started working on Tu B’Shevat breakfast ideas.

tu b'shevat vegan oatmeal

Luckily, the Seven Species of Tu B’Shevat lend themselves pretty easily to breakfast! You can learn more about the Seven Species here, but basically it’s the seven produce that are specifically mentioned in the Torah as part of the Tu B’Shevat celebrations. This includes barley, wheat, olives, grapes, pomegranates, figs, and dates. 

Now, you might be asking how some of these fit easily with oatmeal… That’s what I thought at first too! But, olives can also include olive oil, which I used in the delicious and sweet pomegranate sauce I made. And for the wheat, I included some salty whole wheat crackers on the side that I dipped into my oatmeal. I was a little surprised by how well the salty and sweet went together. The added crunch of the crackers was also a great bonus!

vegan tu b'shevat barley oatmeal

The recipe below is fairly simple – cook the barley and blend up the pomegranate seeds and oil, then add all your toppings. You can definitely make this oatmeal your own by adding additional toppings or flavors. For example, cinnamon would be a great addition to the barley oatmeal. You could also try a different sweetener than maple syrup, or add some fresh fruit on top. 

If you’re looking for ways to extend your celebration of the birthday of the trees, give this Tu B’Shevat Barley Oatmeal a try! I would love to hear how this recipe turns out for you and what changes you made to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

tu b'shevat vegan oatmeal
Print Recipe

Vegan Tu B'Shevat Oatmeal

Mix up your morning routine in celebration of the trees! Featuring all of the seven species - barley, wheat, grapes, olives, dates, figs, and pomegranates - this recipe is definitely a sweet way to start your day.
Cook Time35 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Jewish
Keyword: jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, oatmeal, tu b'shevat, tu b'shevat recipes
Servings: 2 servings

Equipment

  • blender

Ingredients

Barley Oatmeal

  • ½ cup pearled barley
  • 2 cups unsweetened vegan milk
  • 1-2 tbsp maple syrup to taste

Pomegranate Sauce

  • 1 cup pomegranate seeds
  • 1 tsp olive oil

Toppings

  • dried figs sliced in half
  • dried dates quartered
  • wheat crackers
  • California and/or golden raisins

Instructions

  • Bring the barley and milk to a boil, then simmer for 35 minutes, watching carefully to ensure it doesn't boil over.
  • Blend the pomegranates with the olive oil.
  • When the oatmeal is done, mix with the desired about of maple syrup. Add more or less to achieve the desired sweetness level.
  • Put together your oatmeal by mixing in the raisins (or placing on top of the oatmeal), drizzling the pomegranate sauce on top, then adding the dates, figs, and crackers. The crackers taste especially good dipped into the oatmeal. Enjoy!

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

vegan mac 'n cheese lasagna

Getting Creative: Vegan Mac ‘N Cheese Lasagna

I think it’s safe to say by now that y’all know I go pretty wild for mac ‘n cheese? It’s one of my favorite dishes to make and eat, and I’ve been on a mission to try to make different kinds of mac ‘n cheese and to also experiment with different ways of using it. Thus, Mac ‘n Cheese Lasagna was born!

vegan mac 'n cheese lasagna

This dish features layers of vegan ricotta cheese, mac n’ cheese, spinach, and cheese sauce. The recipe below and fairly basic, so you can make changes to make it to your liking, such as adding in different veggies or sauces. For example, you could sauté up some mushrooms and add those for one layer. Or, you could add a vegan sriracha mayo into the ricotta cheese. Seriously, you could do lots of different things to make this recipe your own!

In addition to all the layers I included above, I also recommend using my homemade parmesan judiciously throughout the lasagna. Add some on each layer, and definitely add some on top!

Now, for the mac ‘n cheese: I used Daiya’s Cheddar Style Cheezy Mac, but you can use your favorite boxed mac ‘n cheese or make your own homemade version. Really, any mac ‘n cheese will do, and using your favorite version will definitely make this lasagna even better. I also used Daiya’s Chedder Style Deluxe Cheeze Sauce for the extra sauce, but any cheese sauce will do!

Lastly, just a few notes for the homemade parmesan: You can store the parmesan in an airtight container in the fridge for two weeks. It’s also very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture. Finally, you can really use any vegan parmesan you’d like (homemade or store-bought will both do the trick!). 

vegan mac 'n cheese lasagna

One you’ve got your layers in your dish, you’ll bake your Mac ‘n Cheese Lasagna in your oven for 25 minutes until you can hear and see some bubbling around the outside edges. The dish should be set in the top third of the oven. The top of the lasagna should also be starting to brown ever so slightly. 

When it’s done, I recommend letting it cool for quite a while before serving. The longer your dish cools, the more distinct the layers will remain when you cut into them. However, if you’re in it just for the flavors, feel free to wait just 10-15 minutes before cutting in!

I mentioned above some flavor changes you can make, but if you have any additional dietary restrictions, there are some changes you can make. Try using a gluten-free pasta for your mac ‘n cheese. Daiya products are certified Kosher if that is a requirement for you. You can store this dish covered in the fridge for 5-6 days in the fridge. 

If you love mac ‘n cheese and/or lasagna, this is a great dish for you. Or, maybe you want to try something a little creative that you can change up to make your own. Either way, I would love to hear how this recipe turns out for you and what changes you make to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan mac 'n cheese lasagna
Print Recipe

Vegan Mac 'n Cheese Lasagna

Mac 'n cheese + lasagna = instant classic? Well, I think so at least! This recipe takes the best of both recipes for a delicious meal. Plus, it's easy to customize and make your own.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, lasagna, vegan lasagna, vegan mac'n'cheese
Servings: 8 servings

Equipment

  • casserole dish
  • food processor

Ingredients

Vegan Ricotta Cheese

  • 1 cup cashews raw, unsalted
  • ½ cup water
  • ½ tbsp lemon juice
  • 1½ tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tbsp yellow miso paste optional but really delicious!
  • salt and pepper to taste

Other Ingredients

  • 2 cups baby spinach
  • 2 boxes your favorite boxed vegan mac 'n cheese 600g total mac 'n cheese (can be homemade)
  • 1½ oz additional cheese sauce approx. 130g

Homemade Parmesan Cheese

  • 1 cup cashews raw, unsalted
  • 2 tbsp nutritional yeast
  • 1½ tsp salt
  • ¼ tsp garlic powder

Instructions

  • Preheat the oven to 400°F.
  • Prepare the mac 'n cheese of your choice and set aside.
  • Boil the cashews for the ricotta for 15 minutes. While boiling, add all of the other ingredients except for the tofu to a blender.
  • Once the cashews are done, add them to the blender and blend until smooth. Add salt and pepper to taste.
  • Using a fork, mash the tofu so that it is crumbly in a large bowl. There should be no large pieces.
  • Add the cashew mixture to the tofu and mix well. Set aside.
  • Add all of the ingredients for the homemade parmesan to a food processor and pulse until crumbly and no large pieces of cashews remain.
  • To assemble the lasagna, spread the cheese sauce on the base of the casserole dish. Then, layer mac 'n cheese, ricotta cheese, spinach, ricotta, and finally mac 'n cheese. Sprinkle parmesan cheese at least on top of the casserole, but you can also sprinkle judiciously throughout.
  • Place the lasagna in the top third of the oven for 25 minutes. When done, you'll hear and see a bit of bubbling underneath the top layer of mac 'n cheese. Let cool for 20-25 minutes before eating (the longer it cools, the more distinct the layers will be).

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

vegan hanukkah sugar cookies

Hanukkah Recipes: Easy Vegan Sugar Cookies

So, this point MAY be debatable – is there anything inherently Hanukkah about sugar cookies? Maybe not. But when you turn sugar cookies into Stars of David, dreidels, and menorahs, I think it’s hard to argue these are NOT Hanukkah cookies!

And who doesn’t love a sugar cookie? Simple, easy, and classically delicious; this cookie has it all. Plus, you have lots of options in how you decorate them. You can use a recipe for vegan royal icing to create intricate designs or you can keep it really simple with a vegan buttercream. Or, you can do what I did and go even simpler: frosting from a can with sprinkles. 

vegan hanukkah sugar cookies

The frosting I used was Simple Mills Vanilla Frosting that I purchased at Whole Foods. I dyed some of the frosting using Whole Foods generic 365 Plant-Based blue food coloring. I also added a bit of vegan milk to the frostings to make it a little softer and easier to spread on the cookies. Lastly, I also used the Whole Foods 365 Decorating Sugar (aka Sprinkles) in blue. While these cookies didn’t turn out the most intricate or beautifully designed, I actually loved them! And they tasted delicious (which really is the most important part).

vegan hanukkah sugar cookies

In terms of making the actual cookies themselves, the recipe is fairly simple. Sift and whisk the dry ingredients together. Beat your butter, then butter and sugar, then butter, sugar, and extracts. Then, you mix the wet and dry ingredients together until you get a dough. Then you roll out your dough and cut out your cookies!

While I did call these Hanukkah cookies, you can use them for really any occasion by cutting out different shapes using different cookie cutters.

vegan hanukkah sugar cookies

These cookies can be stored for a week in an airtight container without getting stale. They are kosher (make sure you’re finding ingredients with a kosher hechsher – DM me if you have questions), and the frosting and food coloring I listed above are definitely kosher (however, the decorating sugar does not have a hechsher). 

These Hanukkah Vegan Sugar Cookies are a great treat for Hanukkah or for any occasion throughout the year – just cut out different shapes! I would love to hear how this recipe turns out for you and any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan hanukkah sugar cookies
Print Recipe

Hanukkah Vegan Sugar Cookies

This easy recipe chips up a batch of sugar cookies in no time that you can decorate for your vegan festivities.
Prep Time12 minutes
Cook Time10 minutes
Total Time22 minutes
Course: Dessert
Keyword: baking, easy vegan baking, vegan baking, vegan cookies, vegan sugar cookies
Servings: 18 cookies

Equipment

  • hand or stand mixer
  • Rolling Pin
  • parchment paper
  • baking sheet

Ingredients

Dry Ingredients

  • 1½-2 cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup+2tbsp vegan butter softened
  • ½ cup+2tbsp cane sugar ground into small granules
  • 3 tsp vanilla extract
  • 1 tsp almond extract optional but delicious

Toppings

  • homemade frosting or store bought
  • sprinkles

Instructions

  • Preheat your oven to 350°F.
  • In a bowl, sift and whisk together the dry ingredients. Set aside.
  • In another bowl or a stand mixer, beat the butter on high until it lightens in color (approximately 2 minutes).
  • Add the sugar and beat on high another 4 minutes, scraping down the sides as you go. The mix will become light and fluffy as the sugar becomes more incorporated.
  • Add the vanilla and almond extracts and beat until fully combined. Scrape down the sides and mix together with a rubber spatula or spoon.
  • Add in the dry ingredients and mix together with a rubber spatula or spoon until a crumbly dough forms that holds together when you squeeze together a handful in your hand. I used nearly all of the dry mix (about ¼ cup left).
  • Place the dough on a sheet of parchment paper and place another sheet on top. Flatten using your hands and then use a rolling pin to roll out the dough until it is about ⅛ of an inch thick.
  • Use cookie cutters to cut shapes into the dough. Alternatively, use a knife to make square or rectangle shapes if you don't have cookie cutters.
  • Use the top sheet of parchment paper to line a baking sheet and place the cut out shapes on the the baking sheet about ½ inch apart.
  • Roll the scraps from the dough into a ball and place in the center of the parchment paper. Fold over the paper and use the rolling pin to roll out the dough again to ⅛ inch thick. Cut out shapes again. Repeat as needed until all the dough us used.
  • Place the baking sheet in the oven for 10 minutes until the cookies edges have just started to turn golden brown.
  • Remove from the oven and let cool for about 1 minute. Then move to a wire rack to cool completely.
  • Make your own frosting or frost with pre-made vegan frosting from the store and decorate with sprinkles once cool.

Notes

Store in an airtight container for up to one week.

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

vegan egg challah

Vegan Egg Challah & How to Rise Challah in Cold Kitchens

Mixing up my challah recipe may be my favorite thing to do. I bake challah every week, so seeing how I can incorporate new flavors into this weekly ritual is exciting and fun. So, when someone mentioned a vegan egg challah, I knew I had to give it a try.

I’ve mentioned before that I didn’t start eating challah until I was a sophomore in college, and even then, much of the challah I was eating wasn’t made with egg in the dough (egg was still used as a wash though). So, I wasn’t really sure what the allure of an egg challah really even was. That is, until I made one for myself.

vegan egg challah

I used Just Egg plant-based scramble as an egg replacer for my challah, and y’all, this challah turned out absolutely delish. I still love non-egg based challot, but the addition of vegan egg adds a savory, eggy flavor that is just a different kind of delicious. Plus, using the egg replacer as an egg wash makes for a beautiful challah.

The recipe doesn’t change much, and I still encourage you to read over my tips for a successful challah on my basic challah post. I swapped out much of the water for Just Egg, and if you’d like an even eggier flavor you can swap out more of the water for the Just Egg scramble. I also recommend reducing the amount of sugar, specifically if you’re going to do a savory flavored challah like poppy seed. I reduced the sugar by 1 tbsp to 3 tbsp. I would include no more than 4tbsp total.

easy vegan egg challah

The last tip is for folks who are struggling with cold kitchens this winter. Y’all, my apartment is freezing right now (it regularly gets down to 60 degrees or lower in my kitchen). This makes it really difficult for my challah to rise and can make it harder to get a fluffy challah. After getting some advice on Instagram from my lovely followers, I gave a new method a try. 

If you’re struggling with a cold kitchen too, you can try boiling some water in a pot and placing it and your challah in its own bowl (covered in plastic wrap or a towel) in your oven (make sure your oven is NOT on when you do this). Give your challah time to rise. During this time, you may need to swap out the boiling water a few times (I needed to swap it our 2-3 times). It made the rising time go much quicker and it keeps the dough moist!

If you’re feeling nostalgic for egg challah or you just want to give a new challah recipe a try, this Easy Vegan Egg Challah is for you! I would love the hear how this recipe turns out for you and what changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!






BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

easy vegan latkes

Hanukkah Recipes: Easy Vegan Latkes

I mentioned in my previous post on Sufganiyot (jelly-filled donuts) that Hanukkah holds a special place in my heart. My family celebrated Hanukkah every year no matter where we lived (New York, North Carolina – even when I was away at college, my family would Facetime me while they lit the menorah at home). 

One delicious tradition my family had was making Manischewitz potato latkes. We didn’t do this every year, but when we did it was fun to pull out all of the different condiments in our fridge to top the latkes. Growing up eating these latkes, I knew I wanted to try my hand at making a homemade version.

I started developing this recipe last year and I really feel I’ve perfected it this year. Read on below for some tips to making the perfect crispy latkes for your Hanukkah celebrations (or skip to the recipe at the bottom of the page if you’re ready to dive in!).

easy vegan latkes

Through several rounds of trial and error, I’ve developed some techniques that will help you get your potato pancakes just how YOU like them. 

  1.  Use cheesecloth to get as much liquid out of your grated potatoes and onions as possible. Hunting down cheesecloth can be difficult sometimes, but I would recommend checking the meat section of your grocery store if you can’t find it anywhere else. I literally HATE having to ask an associate for help in a grocery store, but even I ended up having to do so to find the cheesecloth. Using cheesecloth is absolutely necessary to getting enough liquid out of your veggies – a towel won’t cut it.
  2. Use your hands to mix everything together. I’ve tried all different kinds of spoons and spatulas, and nothing works better and making sure the chia eggs, spices, and matzo meal are mixed in well enough with the potato and onion than mixing by hand.
  3. If you make the recipe as is below and place four latkes in your pan at a time, it will take about 50 minutes to fry them all! Keep your latkes that are already done in the oven on 200 degrees F so they stay warm.
  4. After frying your latkes, let them sit for about a minute on a paper towel lined plate, then sprinkle with sea salt. Trust me, the potatoes love it and you will too.
  5. Fry in about 1/4 inch of oil. You want your latkes to be sitting on the bottom of the pan and not covered in oil. However, the oil should reach at least halfway to 3/4 of the way up the latke.
  6. The first latke you make should be a taste test. This helps you determine if the temperature of your stove is too high and if the taste is right. Feel free to add more spices to the batter at this time. If you’re latke is cooked through and golden on all sides, keep doing what you’re doing. If it’s not cooked through, but golden on all sides, you’ll need to lower the heat.
These tips will help you make some really delicious latkes. Additionally, you can change up your latkes in a number of ways by adding your favorite spices or other add-ins. Try adding in chili powder or cumin or shred a jalapeno along with the onion and potato to make a spicy latke. The sky is the limit, so have fun and be creative!
easy vegan latkes

Now, on to the great debate: what should you top your latkes with? The answer: whatever the heck you want! Seriously, set up a latke bar with several different options to figure out your favorites. Or, go classic with just sour cream and applesauce. There is no right or wrong answer, and potatoes taste good with pretty much anything.

This recipe is easy to make, has tons of potential for customization and creativity, and is kosher! It is the perfect classic recipe for any Hanukkah celebration. I would love to hear how this recipe turns out for you and how you made it your own! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

easy vegan latkes
Print Recipe
5 from 1 vote

Easy Vegan Latkes

This Hanukkah classic comfort food gets veganized in this flavorful recipe.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Jewish
Keyword: easy vegan dinner, jewish, jewish food, jewish vegan food, jewish vegan recipes, latkes, vegan latkes
Servings: 24 latkes

Equipment

  • cheesecloth
  • frying pan

Ingredients

  • 3 lbs russet potatoes
  • 2 large yellow onions
  • 4 tbsp matzo meal or bread crumbs if you can’t find matzo meal
  • 2 chia eggs* 2 tbsp ground chia, 6 tbsp water
  • 2 tbsp fresh parsley chopped
  • Vegetable oil
  • Cheesecloth
  • 2 tsp salt
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • sea salt to top latkes
  • Your favorite toppings

Instructions

  • Wash and peel your potatoes. Take the peel off your onion.
  • Grate your potatoes and onion into a bowl. I recommend using the largest option on your grater that’s still holes (and not slices).
  • After everything is grated, take a small mound of the onion and potato and place it in a piece of your cheesecloth. I cut a 6-8in square out for this. Squeeze the onion and potato until no liquid is released from them.
  • Place the squeezed out onion and potato in a separate bowl.
  • Once you’ve squeezed all of the onion and potato, add the matzo meal, chia eggs, and spices to the onion and potato and mix until well combined. I recommend mixing with your hands to ensure it is combined well (particularly the chia eggs).
  • Preheat the oven to 200°F and line a baking sheet with parchment paper. You’ll use this baking sheet to store your latkes in the oven while you finish making all of them.
  • Heat a thin layer of oil in your pan over medium heat. The oil should cover the bottom of the pan, a little less than a 1/4 inch of oil.
  • Scoop about 2 tablespoons of the latke mix into your hand and shape into a latke. It should be about 2 inches across and thin (about 1/4 inch). Squish down the latke mix° if needed.
  • Drop the latke into the pan. Fry on each side for approximately 3-4 minutes or until golden brown and crispy.
  • I recommend trying the first latke you make to test the taste and to ensure it’s cooked all the way through. After the first latke, you can adjust the spices or temperature of the stove. If the latke is browned and crispy on the outside but not cooked to the middle, lower your heat and try again.
  • When the latkes are golden brown and crispy on both sides, remove from the oil and place on a plate lined with paper towels. After about a minute, sprinkle with sea salt. As the plate gets full, transfer the latkes to the baking sheet to be stored in the oven to keep warm while you finish making the latkes.
  • Repeat with the rest of the mix.
  • Serve hot with your favorite toppings! I like sour cream, applesauce, guacamole, vegan cheese, °and hot sauce, but the sky is the limit!

Notes

*To make chia eggs, combine 2 tbsp ground chia with 6 tbsp of water in a bowl and mix with a fork. Let sit for at least 5 minutes.
**Latkes can be frozen after cooking to be eaten later. Let them cool completely and then store in a freezer-safe tupperware with parchment paper between each layer of latkes. You can reheat in the oven on 350 degrees F for about 10-15 minutes.

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

easy vegan sheet pan quesadillas

Quick & Easy Vegan Sheet Pan Quesadillas

Right now, I’m really into easier ways to make recipes that I already love. I already deconstructed lasagna and turned it into a soup because who has the time to put together a lasagna? I also always really loved quesadillas – when I was a kid my family would do quesadilla night and literally put whatever random leftovers we had in the house into our quesadillas. This made for some interesting combinations for sure. 

I remember my dad standing at the stove making quesadillas for a really long time! My partner and I also made quesadillas fairly often our first year living together (it was sometimes a dinner and a frequent midnight snack). While quesadillas don’t generally take too much time to make, you do end up having to stand in front of the stove and pay attention because they can be pretty easily burned (I’ve burned – and still eaten – MANY quesadillas). 

So I wanted to create a low effort and quick way to have those ooey-gooey quesadillas I love that I can make while finishing up a project or playing with my dog. When I hear the oven timer go off, I know they’re done – I don’t have to meticulously watch them on the stove. I hope this helps you gain a little time back too!

easy vegan sheet pan quesadillas

These sheet pan quesadillas are just a few steps, and they can be dressed up or down depending on the time and energy you have to give! The basic recipe is lining up your tortillas on your sheet pan, filling with vegan cheese – I recommend Daiya cheese shreds for maximum meltiness – and any other fillings you’d like, folding the tortillas over, and baking for 15 minutes.

For maximum simplicity, just use cheese! You can add toppings like hot sauce – one of my favorites is Dave’s Gourmet Creamy Roasted Jalapeno – afterwards or dip in salsa or guacamole. If you don’t mind a bit of chopping, adding in cilantro really kicks this giant quesadilla up a notch. And if you have a bit more time, you can add softer veggies like mushrooms or tomatoes that will cook quite quickly. Any other veggies like onions, potatoes, broccoli, peppers, or others might take longer to cook than 15 minutes in the oven, so I would recommend sautéing them a bit before adding to your quesadilla. 

This giant vegan sheet pan quesadilla makes a great meal for a weeknight or it could be a great appetizer for a larger meal if cut into smaller pieces. Serve with a bunch of different dipping options for a quesadilla bar!

easy vegan sheet pan quesadillas

You can store this quesadilla in an airtight container after it’s been fully cooled for 2-3 days in the fridge. I would recommend slicing before storing. The slices can be reheated in the microwave (30 sec intervals until heated) or in a toaster oven or oven. 

The recipe is kosher and can be made gluten free by using gluten-free tortillas. Be sure to look for tortillas and vegan cheese labeled as kosher and gluten free. And, as always, feel free to comment below or message me with any questions about product recommendations.

If you’re looking for a super easy way to make a quesadilla, I would highly recommend giving this method a try. I would love the hear how this works out for you and what changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

easy vegan sheet pan quesadillas
Print Recipe

Easy Vegan Sheet Pan Quesadillas

One giant quesadilla - what more can you want? Ooey-gooey vegan cheese melted with cilantro and your favorite hot sauce. This simple recipe could be kicked up a notch with your favorite veggies or other add-ins too.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, easy vegan recipes, meals in under 30 minutes, vegan cheese, vegan quesadilla
Servings: 4 servings

Ingredients

  • 6 large tortillas
  • 2 14-oz packages of vegan cheese shreds
  • 1 tbsp cilantro chopped
  • your favorite hot sauce

Instructions

  • Preheat your oven to 350°F.
  • On a baking sheet, lay your tortillas down so the they slightly overlap one another and cover the sheet pan. You want to make sure there are no gaps that any cheese could fall through.
  • Sprinkle the cheese and cilantro in the center of the tortillas, leaving about half of each of the tortillas with nothing on them so you can fold them over.
  • Drizzle your favorite hot sauce over the cheese and cilantro.
  • Fold the tortillas over to cover up the cheese. At the ends, you'll tuck the tortilla in underneath to seal the cheese in. The giant quesadilla should look sort of like a big rectangle.
  • Keep the quesadilla on the baking sheet and place it in the oven for about 15 minutes.
  • Remove from the oven and transfer to a cutting board to slice with a pizza cutter or serrated knife.

Notes

  • If you are going to use any vegetables in your quesadilla, I would recommend pre-cooking them by sautéing on the stove first. Then just add them into the quesadilla with the cheese and cilantro.
  • Be careful about how much hot sauce you add. Depending on how spicy your hot sauce is and how spicy you want your quesadilla, you should add more or less.
  • These quesadillas can be stored in the fridge in an airtight container for 2-3 days. Reheat in the microwave, toaster oven, or oven.  

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!

easy vegan whole wheat challah

Easy Vegan Challah: Whole Wheat Challah

I consider myself a bit of an expert on vegan challah – I’ve been baking vegan challah for almost 8 years now. Ever since I put my basic challah recipe online, I’ve gotten lots of questions about different substitutions folks were interested in making. One of the biggest questions I was asked was about substituting whole wheat flour for the all-purpose flour in my recipe, so I decided to give it a try.

First, I want to say that I love whole wheat breads. Dave’s Killer bread with seeds and whole wheats are totally my jam. I love a lot of texture in my bread. At the same time, I’m also a big fan of white bread and, of course, I love my classic challah recipe. (Don’t get me started on potato bread – not a fan.) If you’re going to make whole wheat challah, you have to go into it expecting it to be different than a challah made with all-purpose flour. 

Whole wheat flour is made with all parts of the wheat berry while all-purpose flour has parts removed. Whole wheat flour has more flavor and more texture, which impacts the final product regardless of the baked good you are making. It also impacts the rise of the dough – the flour itself is sharp and breaks the gluten bonds more easily than all-purpose flour does, meaning it won’t rise as much as a bread made with all-purpose flour.

whole wheat vegan challah

All this to say, a whole wheat challah is still super delicious. It’s just different. 

In this recipe, I’ve switched out all of the the all-purpose flour for whole wheat flour. The result was a super flavorful, earthy, and somewhat nutty flavored challah. While not as fluffy as my typical challah, it was still quite fluffy.

If you would like, you can experiment with substituting different amounts of whole wheat flour for all-purpose flour to get the amount of rise/texture/flavor that’s right for you. 

Before getting started, I highly recommend looking over my tips for the best challah you can make in my basic challah recipe. The biggest tips would be to ensure your challah doubles in size in each rise and to sift and whisk your flour.

As a reminder, you can also make your challot oil free by substituting fruit or vegetable puree for the oil 1:1. If you want to make other substitutions, please feel free to let me know if you have other substitution questions because I’m happy to work with you on those!

This Whole Wheat Vegan Challah Recipe is another way to mix up your challah baking. I would love the hear how this recipe turns out for your and how you make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

whole wheat vegan challah
Print Recipe

Whole Wheat Vegan Challah

This vegan challah features whole wheat flour instead of all-purpose flour, creating a challah loaf with a earthier and nuttier flavor and more texture.
Prep Time40 minutes
Cook Time50 minutes
Rising Time1 hour
Total Time2 hours 30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Jewish
Keyword: challah, challah baking, challah bread, vegan challah, vegan whole wheat challah, whole wheat challah
Servings: 1 loaf

Ingredients

  • 3 cups whole wheat flour plus more for kneading
  • ⅔ cups water warm
  • 3 tbsp water warm
  • ¼ cup sugar plus a dash more
  • 3 tbsp oil
  • 1 tbsp dry active yeast
  • ½ tsp salt
  • non-dairy milk
  • maple syrup
  • toppings as needed

Instructions

  • Mix the sugar, oil, salt, and ⅔ cup water in a large bowl until everything is dissolved. Using warm water helps.
  • In a separate bowl sprinkle the yeast over the 3 tbsp water. Sprinkle a dash of sugar on top. Set aside for at least 5 minutes until foamy looking.
  • In the large bowl, add 1 cup of flour and mix. All the clumps may not go away. It’s okay, you can go on to the next step!
  • Add about ½ cup of flour and the yeast mixture to the large bowl and mix.
  • Slowly continue adding flour. As your mixture becomes thicker, add the flour more and more slowly. Add flour until the dough only slightly sticks to your hands.
  • Knead the dough with your hands in the bowl at first for approximately 5 minutes. You’ll need to coat your hands with flour as needed, and continue reapplying the flour throughout so that the dough remains only slightly sticky to the touch. Then transfer the dough to a lightly floured surface and knead for 10 minutes more.
  • Alternatively, you can knead in a stand mixer using the dough hook for 10 minutes on a medium setting.
  • Transfer the dough back to the bowl (make sure it is lightly floured). Sprinkle flour on top of the dough and cover with a damp washcloth. Let is rise until doubled in size, for at least 30 minutes.
  • After the dough has risen, preheat your over to 350 degrees F. Transfer your dough back to a lightly floured surface. Divide the dough into 3 equal balls of dough.
  • Roll the dough balls into strips between your hands.
  • - If you are going to stuff the challah, create a divet in the dough with your fingers down the center of each strip that you are going to fill.
  • - Fill the divet with your selected topping and then pinch the edges of the dough together to close the dough.
  • Braid the strips together by placing them side by side. Take the three ends of each of the strips and bring them together while the other ends are angled outwards.
  • Bring the outside strip on the right to the middle of the other two strips. Then, bring the outside strip on the left to the middle of the other two. Repeat until you've braided all the way down. Fix the ends of the challah by braiding and tucking the ends underneath the loaf.
  • Place the challah on a parchment paper lined tray. Cover the loaves with hand towels and let rise until doubled in size and puffy, at least 30 minutes.
  • Put your tray in the oven. Bake for 20 minutes.
  • While your challah is in the oven, create the wash for the top of the challah by mixing equal parts non-dairy milk with maple syrup.
  • After the 20 minutes, remove the challah from the oven and wash with the mixture you created. As you are placing the wash, place your toppings on top, using the wash as a sticky surface for your toppings.
  • Place the tray back in the oven for 20-30 more minutes, until golden brown and a fork placed in between the braids comes out clean. Another method you can try is tapping the bottom of the challah and seeing if it sounds hollow.
  • Once your challah is done, let it rest on the tray for a few minutes and then transfer to a wire rack to cool.

Notes

  • Alternatively, you can allow your dough to rise in the fridge overnight after braiding. This allows you to split the process in half so it’s less time all at once and it allows your dough to rise a little longer. The only difference is instead of covering with hand towels, you’ll cover with aluminum foil and put it in the fridge. Then follow the instructions the same way.
  • Some fun toppings that I've used in the past include: sprinkles, cookie butter, vegan beef & cheese, rosemary & garlic, apple & cinnamon, cinnamon sugar, and lemon poppyseed. The sky is the limit when it comes to challah flavors - get creative!
  • For basically five years I pretty much ate challah right out of the oven. And then I had a day where I had to let it cool for some reason and couldn't eat it right away. And y'all, challah is EVEN BETTER when you let it cool completely first. You can always reheat it in the oven (350 degrees F for 7-10 minutes, wrapped in foil) if you like your bread warm.

BY PROVIDING YOUR EMAIL, YOU’LL ONLY RECEIVE EMAILS FROM MADDIE – NO SPAM (PINKY PROMISE)!