Author: Maddie

vegan pomegranate challah rolls

Rosh Hashanah Recipes: Vegan Pomegranate Shaped Challah Rolls

L’shana tova! I’ve spent the last two days thinking about what makes a challah something different than just bread. I think most would say the iconic braiding and some would say it’s the bit you pull off and burn with a blessing (which is actually where the word “challah” comes from!). For me, what makes a challah is the dough, the process, the intention, the setting – heck, even the day I’m making it. There has always been something spiritual to me about challah baking, whether my braids have been perfect or not.

vegan pomegranate shaped challah rolls

So, even though these rolls don’t have any kind of braid, I’m still calling them challah. Because, to me, they really can’t be anything else. They are using my challah dough recipe and ingredients and I made them on the same day I make challah every week. They taste just like challah, and they’re fluffy like challah, too. I’m even going to eat them in celebration of Shabbat and Rosh Hashanah. 

Being creative is part of how I am Jewish, especially with food. These pomegranate shaped challah rolls are certainly no exception. Not only was this a super creative endeavor, but it was also incredibly fun! Rolling out all of the different sized balls and mimicking the shape of the pomegranates was a really great time. I think this would be a great activity to enjoy with kids if you’d like to enlist the help of the little ones in your family.

vegan pomegranate shaped challah rolls

One you’ve got these fluffy rolls made, you can enjoy them in so many ways. While they are subtly sweet, you can certainly enjoy them as a dinner roll (you can even cut down on the sweetness slightly by changing up the ratio of vegan milk to maple syrup in the wash – just use a bit less maple syrup). They also taste amazing with vegan butter and honey, or warmed up with a scoop of ice cream. Honestly, they also taste incredible on their own!

However you think of challah, these vegan pomegranate shaped challah rolls are fluffy and delish and will make the perfect addition to your Rosh Hashanah or fall shabbat dinner. I would love the hear how making them turned 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!

vegan pomegranate challah rolls
Print Recipe

Vegan Pomegranate Challah Rolls

These rolls are perfectly sized for sharing at your table, or for handing out to neighbors and friends. Subtly sweet, fluffy, and delightfully shaped, these pomegranate rolls are sure to impress.
Prep Time20 minutes
Cook Time20 minutes
Rising Time1 hour
Total Time1 hour 40 minutes
Course: Breakfast, Dessert, Side Dish
Cuisine: Jewish
Keyword: baking, challah, challah baking, challah bread, fun vegan recipes, kosher vegan recipes, rosh hashanah recipes, rosh hashanah vegan challah, vegan challah, vegan rosh hashanah, vegan rosh hashanah recipes
Servings: 10 rolls

Ingredients

  • 3 cups 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

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 1 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° F. Transfer your dough back to a lightly floured surface. Divide the dough into 11 equals balls of dough.
  • Roll the balls until they are smooth. You may need to pinch the sides down to the bottom to ensure the edges are smooth. Repeat with 10 of the 11 balls.
  • Divide the last ball into 10 smaller balls. In a small dish, place a little bit of water. Wet your finger and in the center of the top of one large ball, make a circle of water. Do the same thing on the bottom of one of the small balls. Stick the small ball to the large ball. Repeat with the rest of the balls.
  • With a pair of scissors, cut the small ball in half about ¾ of the way down. Cut each of the half pieces in half as well. Repeat with the rest.
  • Place the challah balls on a parchment paper lined tray. Gently cover over the pomegranate rolls with hand towels or reusable kitchen napkins and let rise until doubled in size and puffy, at least 30 minutes.
  • Put your tray in the oven. Bake for 10 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 10 minutes, remove the rolls from the oven and wash with the mixture you created.
  • Place the tray back in the oven for 10-15 more minutes, until golden brown.
  • 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

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 3-5 minutes, wrapped in foil) if you like your bread warm.

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rosh hashanah vegan apple and pomegranate salad

Rosh Hashanah Recipes: Easy Apple & Pomegranate Salad

The weather is 100% changing here in the DMV – there is not doubt about it anymore. This morning when I woke up, it was 48 degrees out. I had to wear my WINTER jacket to my car before work. I can sit outside comfortable, if not slightly chilly, in a thick sweater. Fall is here.

I am embracing it y’all. Fall is where I shine. I love comfy sweaters, jeans, and fall colors. I love soups and stews and roasted vegetables. I love the smells of fall – pumpkin and cinnamon and nutmeg and caramel. I even love the sounds of fall – leaves rustling in the breeze, the sound of a carnival rollercoaster roaring to life and screams of joy, and a crackling bonfire. I love it all.

I’m diving deep this year into flavors and exploring new takes and combinations on them. Apple has always been a fall flavor for me because of apple picking in September. To me, apple picking marks the very beginning of fall. But I’ve never really associated pomegranates with fall as much, although there wasn’t a particular season I did associate them with. But this year, I really am thinking of them as a fall flavor and trying to find ways to incorporate them into my fall dishes.

rosh hashanah vegan apple and pomegranate salad

Thus, this Apple & Pomegranate Salad, a perfect starter for a Rosh Hashanah celebration or a filling lunch or dinner. This salad is topped with apples and pomegranates, but the dressing is also flavored with both. The dressing features primarily pomegranates, but apples make an appearance through both apple cider vinegar and apple sauce.

This recipe is also really easy to make – just prepare the farro, chop the apples and pull out the pomegranate seeds, and blend up the dressing. Then add everything together and you have yourself a delicious salad. If you’re not serving this salad right away, be sure to squirt a bit of lemon juice on the apples to ensure they don’t turn brown!

This recipe is kosher and can be easily made gluten free by substituting in a gluten-free grain, such as quinoa, in place of the farro. You can also substitute your favorite leafy green for kale – I’m just on a huge kale kick right now and have been using it for everything! It has a great texture and I really love the flavor. 

This recipe is a great start to any Rosh Hashanah celebration. If you’re looking for other Rosh Hashanah or fall recipes, you can find them here:

I would love the hear how this recipe turns out for you and how you’re celebrating Rosh Hashanah or the beginning of fall. 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!

rosh hashanah apple pomegranate kale salad
Print Recipe

Rosh Hashanah Apple & Pomegranate Salad

This salad is a great starter to any Rosh Hashanah celebration - or a great filling fall salad for your lunch or dinner. Packed with apples, farro, and kale and topped with walnuts and a pomegranate dressing, this recipe is quick to prepare and delicious.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Salad
Cuisine: Jewish
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, easy vegan recipes, homemade vegan dressing, rosh hashanah recipes, vegan rosh hashanah, vegan rosh hashanah recipes, vegan salad
Servings: 6 salads

Equipment

  • blender

Ingredients

  • 1 cup uncooked farro
  • salt, pepper, smoked paprika to taste
  • 4 gala apples thinly sliced
  • 8 cups kale shredded into bite sized pieces, pulled off the stems
  • ¼ cup walnuts raw, unsalted, crushed
  • pomegranate seeds leftover reserved from the pomegranate

Pomegranate Dressing

  • ½ cup pomegranate seeds a little less than one pomegranate's worth of seeds
  • ¼ cup olive oil
  • ½ tbsp apple cider vinegar
  • ¼ cup apple sauce unsweetened
  • ½ tbsp dijon mustard
  • dash of salt to taste

Instructions

  • Cook the farro according to the package instructions. When done, you can lightly salt and pepper the farro as desired. I also added a bit of smoked paprika, to taste.
  • Blend all of the dressing ingredients together until smooth and creamy.
  • Toss the farro, kale, and walnuts together with the dressing until evenly distributed. Plate the salad, then top with the apples and pomegranate seeds. Serve immediately.*

Notes

*If you're not serving immediately, squirt some lemon juice over the apple slices to keep them from browning until you are ready to serve.

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Rosh Hashanah vegan honey and ginger tofu

Rosh Hashanah Recipes: Vegan Honey & Ginger Tofu

I always like to mix things up – a little bit of the traditional and a little bit of something new. I didn’t grow up celebrating Rosh Hashanah and the High Holidays, so technically most everything is new to me (which is actually kind of fun and exhilarating!). This also makes me feel like I have a lot of freedom to play around with the flavors and ideas of the season.

So while I did start out the season with a round apple cinnamon challah, I’ve been trying to incorporate new flavors of fall into my dishes and new takes on the holiday. This “Honey” & Ginger Tofu plays with classic sweet flavors while bringing in the new element of tofu to the High Holidays.

rosh hashanah vegan honey & ginger tofu

I’ve said before that I wasn’t always the biggest fan of tofu, but making tofu crispy really changed the game for me. I’ve followed that form here, just changing up the flavor profile to something sweeter. I’ve also included ginger, onion powder, and garlic powder. The ginger really gives this dish a hint of fall flavor.

I also highly recommend using the sauce included with the recipe. It’s two parts maple syrup (or other sweet vegan syrup) to 1 part sriracha. I used about 2 tbsp maple syrup and 1 tbsp sriracha, but it really depends on how much you want on your tofu and in your rice or lettuce. You can also change the ratio depending on how spicy you want your sauce to be. 

Last, but not least, sesame seeds and green onions add a bit of extra flavor and texture on top of this dish. The green onions also add a really great pop of color if you’re trying to impress for a nice Rosh Hashanah meal. This entire dish is gluten free and kosher, as well, so it’s great for whoever you have around your table.

Whether you’re celebrating Rosh Hashanah or just looking for a new way to prepare your tofu, this dish is a great option for you. I would love to hear how this dish turns out for you or any changes you made to it 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!

Rosh Hashanah Vegan Honey Ginger Tofu
Print Recipe

Rosh Hashanah Vegan Honey Ginger Tofu

This easy to make meal is a great main dish for your Rosh Hashanah festivities, or a great dish to put you in the Rosh Hashanah mood. It features both maple syrup in place of honey for a sweet new year and ginger, a great fall flavor.
Prep Time1 hour 5 minutes
Cook Time40 minutes
Total Time1 hour 45 minutes
Course: Main Course
Keyword: gluten free rosh hashanah recipes, rosh hashanah recipes, rosh hashanah vegan challah, vegan rosh hashanah, vegan rosh hashanah recipes, vegan tofu recipes
Servings: 2 servings

Equipment

  • tofu press*

Ingredients

  • 1 package extra firm tofu usually around 14oz
  • 2 tbsp maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
  • 2 tbsp cornstarch
  • ¼ tsp ginger
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • ½ tsp salt plus more to taste

Sauce

  • 2 parts maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
  • 1 part sriracha

Other Ingredients

  • rice, kale, ect. whatever you want to serve your tofu over
  • green onions chopped
  • sesame seeds

Instructions

  • Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
  • Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu into ¼ inch cubes (or smaller). The smaller the cubes, the crispier the tofu.
  • Add the tofu and other ingredients (not the sauce ingredients) to a bowl and mix well with a large spoon until the tofu is evenly coated.
  • Transfer the tofu to the baking sheet in a single layer and place in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes.
  • Make the sauce by mixing together 2 parts maple syrup to 1 part sriracha. You can scale up how much sauce you want depending on how sauce-y you want your tofu. I used about 2 tbsp maple syrup and 1 tbsp sriracha to start with.
  • Mix the tofu with the sauce and serve over your favorite rice, lettuces, etc. Sprinkle sesame seeds and green onions on top if desired.

Notes

*If you don't have a tofu press, you can place your tofu on a dish towel covered plate and place another plate on top of it. Place something heavy on top of the plate covering the tofu, like a cookbook or large bowl. Swap out the towel occasionally during the hour the tofu is being pressed.

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vegan rosh hashanah roasted butternut squash and apple soup

Vegan Rosh Hashanah Recipes: Roasted Butternut Squash & Apple Soup

I’ve started thinking more deeply about the meaning behind Rosh Hashanah AND how that relates to the symbolism behind the foods we eat for the holiday. Food and Judaism is obviously very connected for me – it’s one of the things I love about my culture and religion! I put a lot of thought into this dish in particular for the High Holidays, and I think it would make a great addition to anyone’s Rosh Hashanah celebrations, regardless of how you choose to celebrate!

vegan rosh hashanah roasted butternut squash and apple soup

Sweetness – from honey (of course, vegans can use vegan honey or another sweet syrup alternative like maple syrup) and apples – is a symbolic way to signify that the new year will be sweet. This recipe gains a wonderful subtle sweetness from fresh gala apples, roasted along with the butternut squash.

The other symbolic aspect of this recipe is the cayenne pepper. One part of the religious services on Rosh Hashanah is the blowing of the shofar. There are lots of interpretations of why the shofar is blown. One of my favorites is that it is a way to awaken you after a month of contemplation and remembrance over the month of Elul (the Hebrew month immediately preceding Rosh Hashanah). In this dish, the cayenne pepper is also a way to awaken you, especially in contrast to the sweetness of the apple. 

Depending on how much awakening you’d like, I would try more of less of the cayenne pepper. The 1/4 tsp of cayenne pepper makes for a decently spicy soup, so keep that in mind when preparing this dish. This soup is also completely gluten free and kosher.

While this soup was made with Rosh Hashanah in mind, it’s also great for meal prepping because you can make it ahead and freeze individual portions of it. It’s a great fall dish, using both apples and butternut squash. I would love the hear how this recipe turns out for you and how you changed it 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 rosh hashanah roasted butternut squash and apple soup
Print Recipe

Vegan Rosh Hashanah Roasted Butternut Squash & Apple Soup

This subtly spicy and sweet soup is a great way to start your Rosh Hashanah dinner. Or, make a large batch to eat throughout your entire week! This recipe is easy to make, and it's gluten-free and kosher, so it's sure to be a hit with everyone.
Prep Time1 hour 5 minutes
Cook Time10 minutes
Course: Soup
Cuisine: Jewish
Keyword: gluten free rosh hashanah recipes, gluten free soup, gluten free vegan recipe, jewish vegan food, jewish vegan recipes, kosher soup, rosh hashanah recipes, vegan rosh hashanah, vegan rosh hashanah recipes, vegan soup
Servings: 8 cups

Ingredients

Roasted Squash & Apples

  • 1 butternut squash deseeded and chopped into 1 inch pieces
  • 6 gala apples chopped into 1 inch pieces
  • 2 tbsp olive oil
  • dash of salt & sprinkle of pepper

Soup Ingredients

  • 4 cups water
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ¼ tsp cayenne pepper more or less, to taste

Cashew Cream

  • 1 cup cashews
  • ½ cup water
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 4 tbsp vegetable broth or sub additional water
  • ½ tbsp apple cider vinegar
  • salt & pepper to taste

Instructions

  • Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together.
  • Add the apples and butternut squash to a parchment paper lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping.
  • While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend under smooth and creamy. Set aside.
  • Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended.
  • In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Once at a simmer, let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired.

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vegan rosh hashanah apple cinnamon challah

Rosh Hashanah Recipes: Round Vegan Apple CInnamon Challah

Real facts: I didn’t grow up celebrating the High Holidays. I can count on one hand the number of times I remember going to services for the High Holidays – it just wasn’t a part of my family’s practice (and eventually mine as a young adult). I’ve been spending time trying to figure out what Jewish religious observance looks like to me as an adult.

vegan rosh hashanah apple cinnamon challah

But food has always been a huge part of my Jewish observance, so I knew this year that I wanted to make a challah that represented the Jewish New Year. Enter: Round Apple Cinnamon Challah! I really think this bread is the perfect way to bring in the new year for a few reasons. For one, apples are a symbolic food for Rosh Hashanah, representing the sweetness of the new year. It’s also a really great fall food with apples ripening throughout September and early October. 

Another fall addition to this challah: ground cinnamon! The combination of apple cinnamon is pretty classic, and it made my apartment smell absolutely divine. Cinnamon can also be found in the cinnamon sugar topping.

Lastly, I highly recommend giving the round braid a try for this special loaf. One thing I’m learning as I’m exploring the meaning behind Rosh Hashanah is the cyclical nature of the Jewish calendar. I’ve been thinking about how the High Holidays are a way to think about where you were at this time last year. The round challah is another symbolic reminder of this (as you are enjoying the deliciousness!). You can find a video showing how to make a round braid here.

vegan rosh hashanah apple cinnamon challah

You can find the recipe for this specific challah below, but if you’re looking for tips on making your challah particularly fluffy and delicious, check out my one-loaf challah recipe here. I’ve included my best guidance for the fluffiest vegan challah you can make.

This vegan apple cinnamon sugar challah is the perfect addition for however you are celebrating Rosh Hashanah (even if the only way you’re celebrating is with this loaf!). I would love the hear how this challah turns out for you and any changes you made to the recipe. 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 rosh hashanah apple cinnamon challah
Print Recipe

Vegan Rosh Hashanah Apple Cinnamon Sugar Challah

This sugary sweet challah is the perfect addition to your Rosh Hashanah festivities, whether you're celebrating with a big meal or reflecting personally or somewhere in between. Fluffy challah and sweet gala apples make a perfect pair, and the cinnamon adds a great reminder that fall is arriving.
Prep Time50 minutes
Cook Time50 minutes
Rising Time1 hour
Total Time2 hours 40 minutes
Course: Appetizer, Breakfast, Dessert
Cuisine: Jewish
Keyword: easy vegan baking, jewish vegan food, rosh hashanah vegan challah, vegan challah, vegan rosh hashanah
Servings: 1 challah loaf

Ingredients

Challah Dough

  • 3 cups flour plus a bit more for kneading
  • ⅔ cups warm water
  • 3 tbsp warm water
  • ¼ cup sugar plus a dash more
  • 3 tbsp oil
  • 1 tbsp dry active yeast
  • ½ tsp salt

Apple Cinnamon Filling

  • 4 cups chopped gala apples or your favorite apples
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Cinnamon Sugar Topping

  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon

Wash

  • non-dairy milk
  • maple syrup

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.
  • While the dough is rising, chop your apples and combine them with the cinnamon and sugar. Set aside for filling later.
  • 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 4 equal balls of dough (if doing a round challah).
  • Roll the dough balls into strips between your hands.
  • 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 the apple cinnamon mixture, pushing the apple into the divet to really stuff the strand as you pinch the edges of the dough together to close the dough around the apple. Repeat for each strand.
  • See above for a link to a video on how to braid a 4 strand round challah.
  • Place the challah on a parchment paper lined tray. Cover the loaf 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. Mix the cinnamon sugar mixture in a separate bowl.
  • After the 20 minutes, remove the challah from the oven and wash with the mixture you created. Sprinkle the cinnamon sugar mixture over top of the challah as well.
  • 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 completely before eating.

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.

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easy vegan spanish rice

Easy Vegan SPanish Rice

I don’t know about y’all, but work is really ramping up for me. Like, “working through lunch, forgetting to take bathroom breaks, and working after hours” kind of ramping up. On these kinds of days, I like to have my go-to recipes at hand, the ones I can make almost like second nature because they’re easy and fast and because I’ve made them a bunch.

This Easy Vegan Spanish Rice recipe is just what I needed this past week. Ready in under 30 minutes, it’s the perfect meal to make because it can be added on to other things you’ve already made or it can be paired with some beans or tofu you heat up. I’ve made this recipe a bunch – you can actually click the picture below to see the first time I talked about making this recipe on my Instagram back in January!

easy vegan spanish rice

I’ve paired this rice with quesadillas, added it to bowls and tacos, and even used the same recipe but made it with quinoa instead. This recipe is also gluten free and kosher (make sure you use kosher tomato paste) as is, but be sure any add-ons you include are as well if you or who you’re sharing your food are gluten-free or keep kosher.

One last note: I highly recommend preparing all of your ingredients in advance. For example, I recommend measuring out all of your spices before you begin so you can just toss them in when the time comes. The first part of this recipe is pretty fast, and you don’t want to accidentally burn anything while you’re measuring something out.

This delicious rice dish can be made in under 30 minutes and is a great meal all on it’s own or a delicious addition to your favorite bowls, tacos, or quesadillas. I would love the hear what you think of this Easy Vegan Spanish Rice recipe 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 spanish rice
Print Recipe

Easy Vegan Spanish Rice

This easy rice recipe comes together in under 30 minutes and is a great additional to bowls, burritos, tacos, and more (or add beans or tofu and eat it as a meal all on it's own!).
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Keyword: easy vegan dinner, easy vegan recipe, easy vegan recipes, meals in under 30 minutes, vegan rice recipes

Ingredients

  • ½ large yellow onion chopped
  • 3 cloves garlic
  • 1/2 tbsp olive oil
  • 1 cup rice
  • 1 tbsp double concentrated tomato paste or 2 tbsp regular tomato paste
  • ½ tsp chili powder
  • 1 tsp cumin
  • 2 cups vegetable broth
  • 2 tbsp cilantro chopped finely, plus more for garnish
  • ½ tbsp lime juice
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in the pan over medium heat. Sauté the onion and garlic in the olive oil for about 2 minutes until you can smell the garlic.
  • Add the tomato paste and cook for another 2-3 minutes and stir with a spatula frequently.
  • Then add the rice, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
  • Add the vegetable broth. Bring the rice to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
  • While the rice is simmering, add the lime and cilantro.
  • Once the rice has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top or add to your favorite dishes like burritos, burrito bowls, or quesadillas. Enjoy!

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vegan caesar salad with crispy tofu

Easy Creamy Vegan Caesar Salad with Crispy Tofu Strips

You might not believe from my posts that I was once not the biggest fan of salads. When I first when vegetarian and vegan, it seemed to me that the typical response when I would ask what the vegan option was at a restaurant or party was “oh, well, we have a salad?” (And sometimes even the salad wasn’t actually vegan or vegetarian!)

Because of those experiences, salads used to annoy the heck out of me. I absolutely used to refuse to ever order a salad when I was out and would never voluntarily make them for myself at home. So, as you can tell, a lot has changed! Now, there are (usually) at least a few vegan options at a restaurant besides a salad and even if there is only a salad offered at a party, it’s usually something other than just a garden salad. Over time, my fiery loathing of salads has dimmed quite a bit.

In fact, I make different kinds of salads quite regularly now (check out my chickpea salad, egg salad, cole slaw, or watermelon kale salad). I also remembered one of my favorite salads as a kid that my dad would make pretty regularly – Caesar Salad! 

vegan caesar salad with crispy tofu

Of course, back then, I wasn’t eating a vegan version. But I knew I had to give a vegan version a try once I started thinking about how delicious my dad’s was growing up (although I’m fairly certain he didn’t make homemade dressing or croutons, which I’ve included here, it goes to show that you can definitely have a delicious meal even if everything isn’t homemade). 

The recipe I’ve created here definitely scratched the itch of the one my dad used to make, and it’s fairly easy to make. I recommend pressing your tofu while your busy with something else and letting it sit and then coming back to it when you’re ready to dive into cooking. Then, you’ll make your crispy tofu and bake both that and the croutons in the oven. Lastly, the dressing is super easy: just boil some cashews and blend all of the ingredients together.

You can also make your own homemade parmesan for this recipe or use a store-bought vegan one. If you’d like to make your own, give my recipe a try. It’s very easy to make as well and takes just 5 minutes pulsing all of the ingredients in a food processor until fine and crumbly:

  • 1 cup raw, unsalted cashews
  • 2 tbsp nutritional yeast
  • 1.5 tsp salt
  • .25 tsp garlic powder

You can store the parmesan in an airtight container in the fridge for two weeks. One note is that it’s 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.

 

This recipe is the perfect way to get that classic Caesar Salad, but veganized. I would love the 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!

vegan caesar salad with crispy tofu strips
Print Recipe

Vegan Kale Caesar Salad with Crispy Tofu Strips

This recipe pairs crispy tofu strips seasoned to perfection with creamy Caesar dressing that coats fresh kale leaves. It makes a perfect salad for a weeknight meal with optional homemade croutons and parmesan cheese toppings.
Prep Time1 hour 20 minutes
Cook Time40 minutes
Total Time2 hours
Course: Main Course, Salad
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, vegan caesar salad, vegan salad
Servings: 4 servings

Equipment

  • tofu press*
  • blender

Ingredients

Crispy Tofu Strips

  • 1 package extra firm tofu** usually around 14 oz
  • 2 tbsp olive oil
  • 3 tbsp cornstarch
  • 4 tbsp nutritional yeast
  • ¼ tsp smoked paprika
  • ½ tsp garlic powder
  • salt & pepper to taste

Croutons

  • 2 slices bread cut into chunks
  • 1 tsp olive oil
  • pinch of salt
  • dash of pepper & garlic powder

Caesar Dressing

  • 1 cup cashews raw, unsalted
  • ½ cup water
  • 3 cloves garlic
  • 2 tsp capers
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tbsp parmesan either homemade (see above) or store-bought
  • 1½ tbsp vegetable broth
  • salt & pepper to taste

Other Ingredients

  • kale stems removed, amount as desired for salads (at least 1½ cups per salad)
  • parmesan as desired for a topping

Instructions

Crispy Tofu

  • Press the tofu using the tofu press (or see note below) for approximately 1 hour. If using a tofu press, increase the pressure on the tofu every 15 minutes so the tofu releases as much water as possible.
  • Once the tofu is pressed, preheat the oven to 415°F and line a baking sheet with parchment paper. Slice the tofu block to create strips about 2 inches long and ⅛-¼ inch thick. The thinner the strips, the crispier the tofu.
  • Line a baking sheet with parchment paper and set aside.
  • Add the oil to a small plate. Mix the seasoning and cornstarch in a small bowl and then place on a plate.
  • Coat the tofu in the oil and then the seasoning blend. Place each strip on the baking sheet. You may need to use a bit more oil or create more of the seasoning blend if you run out.
  • Once all of tofu is coated, place the baking sheet in the oven on the middle rack. Bake for 40 minutes, flipping the tofu over after 20 minutes. You can cook for longer if needed to achieve desired crispiness.

Croutons

  • Mix all of the ingredients together in a small bowl so the bread gets coated in the the oil and seasoning.
  • Add to a baking sheet lined with parchment paper in a single layer and place in the oven with the crispy tofu.
  • Bake for 10-15 minutes, or until crispy.

Caesar Dressing (yields approx. 1 cup)

  • Boil the cashews in water for 15 minutes.
  • Add all of the ingredients to a blender and blend until smooth.
  • Assemble the salads by pouring the dressing over the kale and adding the croutons and crsipy tofu strips. Sprinkle parmesan on top if desired. Enjoy!

Notes

*If you don't have a tofu press, you can place your tofu on a dish towel covered plate and place another plate on top of it. Place something heavy on top of the plate covering the tofu, like a cookbook or large bowl. Swap out the towel occasionally during the hour the tofu is being pressed.
 
**If your grocery store is out of extra firm tofu, you can use regular firm tofu, but it may not come out as crispy.

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vegan blueberry almond bread

Quick Breads: Easy Vegan Blueberry Almond Bread

I know I said just a few posts ago that I was getting sad that summer was ending. That’s still a little bit true – the end of summer means the beginning of a new academic year and, as someone who works in higher education, a more hectic time of the year. It also means a transition of the kinds of food that are available – different kinds of fresh fruits and vegetables. And, while I didn’t actually end up in the pool or at the beach at all this year, it usually means the end of swimming season.

But fall is my absolute favorite season – partially because Halloween is one of my favorite holidays (if not my favorite holiday). I love the vibe of fall – fall colors and flavors and smells. If the northeast didn’t get such dang cold winters, I’d move there for their falls alone. 

As I am eagerly counting down the days to the first day of fall (22 days!), I am relishing in all that is left of summer, which includes fresh fruit! While blueberries are solidly a summer flavor, for me almonds toe the line between the seasons. That makes this blueberry almond quick bread a great dish for the end of summer.

vegan blueberry almond quick bread

This bread is just slightly sweet with bursts of blueberry flavor throughout and a bit of a crunch from the slivered almonds. Golden brown and slightly crisp on the outside while fluffy on the inside, this bread makes a perfect addition to any breakfast. Or, add a scoop of ice cream of a drizzle of icing to turn this into a decadent dessert. You may want to eat this bread right out of the oven, but be sure to let it cool completely to ensure it’s fully baked and the right texture!

vegan blueberry almond quick bread

If you want to get the most out of the last days of summer, be sure to give this blueberry almond quick bread a try. And if you’re interested in trying some other quick bread recipes, give my chocolate quick bread or my banana bread recipe a go. I would love the hear how this recipe turns out for you and how you’re enjoying your last days of summer. 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 blueberry almond quick bread
Print Recipe

Blueberry Almond Quick Bread

This vegan blueberry almond quick bread is slightly sweet with a perfect crunch from the slivered almonds within. Have a slice for breakfast, or pair it with some vanilla ice cream for dessert.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Keyword: baking, blueberry almond recipes, easy vegan recipes, quick breads, vegan quick breads
Servings: 1 loaf

Ingredients

Wet Ingredients

  • 4 tbsp applesauce
  • ½ cup olive oil
  • ¾ cup vegan milk
  • 4 tbsp maple syrup
  • 2 tsp vanilla extract

Dry Ingredients

  • ¼ cup brown sugar
  • ¾ cup almond flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1¾ cups flour
  • 1 cup fresh blueberries plus more for the top
  • ½ cup slivered almonds plus more for the top

Instructions

  • Preheat your oven to 350°F. Lightly grease a bread pan and set aside.
  • Whisk together all of the dry ingredients except for the blueberries and almonds.
  • Add in the blueberries and almonds and gently mix in with a spoon, trying to prevent any of the blueberries from breaking.
  • In a separate bowl, whisk together the wet ingredients until well combined.
  • Add the wet ingredients to the dry, then fold together until just combined. There should still be some lumps - you don't want to overmix the batter and you don't want it to be smooth!
  • Pour the mixture into the bread pan and even out the top. Then, gently press some sliced almonds and blueberries into the top.
  • Bake in the middle of a preheated oven for 65-70 minutes, until a toothpick stuck in the center comes out clean.
  • Remove from the pan after about 10 minutes of cooling. Allow to cool completely on a wire cooling rack before slicing and serving. If you cut into the bread before it cools completely, the texture won't be exactly right.

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vegan cheesy pesto toast

Quick Vegan Meals: Simple Cheesy Pesto Toast

Even as a vegan, I love cheese. I never really craved dairy cheese after going vegan, but I sure as heck crave vegan cheese now. From mac’n’cheese to nacho cheese to melting cheese shreds on, well, lots of things – I eat lots of vegan cheese. When I had some leftover pesto from the pesto & gnocchi recipe I created, I knew I wanted to melt some Daiya mozzarella shreds on top with some of my favorite Dave’s Killer Bread Good Seed toast. 

vegan cheesy pesto toast

This recipe is really very easy to pull together. After roasting the garlic, all you need to do is blend up all of the pesto ingredients, slice some tomatoes, and toast everything with the shreds on top in your toaster oven or oven for a few minutes until the shreds are melted. I also sprinkled a bit of pepper and oregano on top of my toasts after they were out of the oven.

All of this is done in under 30 minutes, and most of it is not active time. You can also prep the pesto in advance to make this a great quick breakfast you can pop in the oven in the morning while you get ready. It’s also a great lunch option!

This recipe makes enough pesto for 8 slices of toast, or you can save about half the pesto for two servings of the pesto gnocchi recipe I’ve also posted that uses the same pesto. You can use any bread you’d like – I’m a big fan of Dave’s Killer Bread, especially the Good Seed style. I really like the texture and taste of the bread and that it has seeds in it with a bit of crunch. I’ve also used Daiya shreds here but you can substitute with your favorite vegan shreds as well. I’m a fan of Daiya shreds, and they tend to melt very well.

This quick meal is ready in under 30 minutes, and the pesto can even be made in advance for an even faster meal – perfect for a busy week. I would love the hear what you think of this recipe 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!

Simple Cheesy Pesto Toast
Print Recipe

Simple Vegan Cheesy Pesto Toast

Ooey-gooey vegan cheese melted on top of crispy toast with a kale pesto sauce and thick slices of tomato make a great savory breakfast or lunch. This tasty toast is ready in less than 30 minutes with only a few minutes of active cooking time.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Breakfast, Main Course
Keyword: easy vegan meals, easy vegan recipe, meals in under 30 minutes, pesto toast recipe, vegan pesto recipe, vegan pesto toast, vegan toast recipes
Servings: 8 toasts

Equipment

  • Toaster oven (or oven if no toaster oven)

Ingredients

Pesto Ingredients

  • 2 cloves garlic
  • ½ cup cashews raw, unsalted
  • ½ cup olive oil
  • ¼ cup fresh parsley leaves
  • 2 tbsp lemon juice
  • ½ tbsp nutritional yeast
  • 3½ cups kale leaves stems removed
  • salt & pepper to taste

Other Toast Ingredients

  • 8 slices your favorite bread I use Dave's Killer Bread
  • 2 tomatoes sliced
  • 1 package vegan cheese shreds I used Daiya mozzarella shreds

Instructions

  • Preheat your oven to 350°F. Place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
  • While the garlic is roasting, prepare the rest of your ingredients for the pesto and place in your blender (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice).
  • Slice your tomatoes and prepare your bread on a baking sheet lined with parchment paper if using the oven.
  • Once the garlic is done, add it to the blender and blend everything until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
  • Taste the pesto and add salt and pepper to taste.
  • Spread the pesto on the toast, then add the tomatoes, then add as much cheese as you'd like. Place in the toaster oven or oven and toast until the cheese is well melted. Enjoy hot!

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fluffy vegan challah

Go-To Recipes: Easy & Fluffy Vegan Challah

I’ve been in a routine of baking challah every week lately. I’ve always found kneading challah dough, braiding, and baking it to be both therapeutic and spiritual. Having that in my life right now has been really great. I’ve also really enjoyed getting to play around with new flavor combinations that I hadn’t thought to try in a challah (hello, cilantro lime!). It’s giving me a lot of freedom to be creative with my challah baking because I know next week I get to try again!

fluffy vegan challah

What I also realized through this process is that there were some things that could be improved about my 8-Ingredient Vegan Challah recipe that I hadn’t realized before. While I’m working on updating that page to reflect those changes, I did want to create a whole new recipe page for a single loaf of challah! While I love making challah to share with my neighbors, making three loaves every week is still a lot of challah, even when I am sharing with neighbors and friends!

So, what you’ll find here in this post is all of the improvements to my recipe, as well as the recipe and ingredients to make just one loaf of challah. These improvements have helped me make some of the fluffiest challot I have ever made, so I am really excited to share them with you. 

fluffy vegan challah

One major change to the way you should handle your flour: Whisk the flour in the container before removing any from the container. Measure it into the measure cup, overfill the cup, then level it off with the flat edge of a butter knife. Pour it into a bowl through a sieve to sift it. This one change brought my challah game up a notch.

A note about flour: I don’t mention below any particular kind of flour to use. I recommend using all-purpose flour – it’s the flour I use most often and the one this recipe is based off of. However, you can play with the kinds of flour you use. I would recommend reading up on the flour you want to use before using it (or reaching out to me, I’m happy to help brainstorm with you) first. You can also do a mix of all-purpose flour and bread flour (I’ve done 2.5 cups AP and .5 cups bread flour).

On yeast: The other major change I made was the method for incorporating and type of yeast I used. I would recommend using the method below and dry active yeast. I’m a big fan of Fleischmann’s yeast products (they’re the ones I’ve always used). Be sure that the water you use is warm to the touch, but not hot. Using water that is too hot will kill the yeast, as it is a living thing!

Lastly, on patience: Challah is my weakness, y’all. When I was an undergrad and I had challah for the first time, I fell in love with it. I would eat my whole life I bought every two weeks from volunteering with Challah for Hunger pretty much immediately after my shift was over. It was hot out of the oven and absolutely delicious. But as I’ve grown older (and wiser????), I’ve realized the value of patience in this process. 

I purposefully have not given specific rising times for this recipe, as it is very difficult to know when they will be done without looking at them. Depending on the temperature and humidity of your kitchen, the rise times can change dramatically. I have the LEAST temperature controlled apartment – it’s freezing in the winter and hot as heck in the summer unless the air is on and then it’s freezing until you turn it off for 5 minutes and then it’s hot as heck again and you catch my drift. Depending on the temperature and humidity at any given moment in my apartment, it can take really different times for my dough to rise. Typically, it will take at least 30 minutes, so I would always plan for no less than that for each rise. What you are looking for in each rise are doughs that are doubles in size and puffy looking.

The other part of being patient is after your challah comes out of the oven. The texture and flavor of challah will be really good right out of the oven. It will be GREAT if you let it cool completely before taking a bite. 

fluffy vegan challah

I hope that these notes help you make some delicious challah at home. I would love to hear how this recipe turns out for you and what flavors you tried. 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 challah
Print Recipe

Easy Vegan Challah (Single Loaf Recipe)

This easy to follow recipe will provide you with a fluffy loaf of challah for your shabbat celebrations (or to add something special to your week). Add your favorite toppings and fillings to create a challah that's uniquely yours!
Prep Time40 minutes
Cook Time50 minutes
Rising Time1 hour
Total Time2 hours 30 minutes
Course: Appetizer, Breakfast, Dessert
Cuisine: Jewish
Keyword: challah baking, easy vegan baking, jewish food, jewish vegan food, vegan challah, vegan shabbat
Servings: 1 challot

Ingredients

  • 3 cups 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.

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