Author: Maddie

vegan nachos

Ultimate Vegan Nachos & Cheese Sauce

Sometimes all you’re craving is vegan junk food for dinner. I’ve had some amazing vegan nachos in my life: Busboys & Poets in DC and Dellz Uptown in Charleston, South Carolina, are two delish examples. I’ve taken inspiration from those dishes to create the ultimate vegan nachos with a homemade cheese sauce.

Vegan Nachos from Busboys & Poets topped with guacamole, vegan cheese, pico de gallo, vegan sour cream, & black-eyed peas salsa.

This recipe includes fajita mushrooms and onions, but you could sub in other fajita veggies like peppers by following the same instructions below. You’ll cook the corn and jalapeños similarly, but add in some spices to create your very own fiesta corn. 

The Trader Joe’s “Soyrizo” is an alternative meat product that mimics chorizo and is really yummy – it doesn’t need any additional spices or even any oil to cook in the pan. It’s pretty salty all on it’s own, so definitely give it a taste before adding anything extra. And make sure to remove it from the casing before adding to the pan!

Lastly, that cheese sauce. I’ve made other cheese sauces before, but this one is one of the easiest nacho cheese recipes I’ve ever made, and it tastes like and has the consistency of nacho cheese. The sundried tomatoes really make the nacho cheese flavor, so definitely don’t skip out on them!

Feel free to make this recipe your own by adding your favorite toppings, like vegan sour cream, olives, and much more. I would love the hear how you make this recipe 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 nachos
Print Recipe

Ultimate Vegan Nachos & Homemade Cheese Sauce

Gather your favorite toppings to create the ultimate vegan nachos in your very own home! And of course, you can't forget the nacho cheese.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Snack
Keyword: nachos, vegan, vegan cheese, vegan dinner, vegan nachos
Servings: 4 people

Ingredients

  • salsa homemade or store-bought
  • guacamole homemade or store-bought
  • 1 ½ cups mushrooms sliced or chopped
  • 1 yellow onion diced
  • ½ tbsp oil
  • 1 tsp oil
  • ½ package Trader Joe's "Soyrizo" or other alternative meat product
  • ½ can black beans drained and rinsed
  • 2 tbsp jalapeno minced
  • 1 cup corn kernels frozen
  • ½ tsp chili powder heaping
  • dash garlic powder
  • ½ tbsp vegetable broth
  • your favorite tortilla chips

For the Nacho Cheese Sauce

  • ½ cup water
  • 1 cup cashews raw, unsalted
  • 5-6 small cloves garlic
  • 3 tbsp nutritional yeast
  • ½ tsp turmeric
  • 1 tsp miso paste
  • ½ tsp ground mustard
  • 1 tsp salt
  • ½ tbsp lemon juice
  • ¼ cup non-dairy milk
  • 2 tbsp sundried tomatoes

Instructions

To Make Nacho Cheese Sauce

  • Roast the cloves of garlic in the oven on 400° for 20 minutes in a drizzle of oil.
  • Boil the cashews for 15 minutes. Drain and add to a blender with the water. Blend until smooth.
  • Add all of the ingredients for the cheese sauce to the blender except the non-dairy milk. Blend until smooth and creamy. Add the non-dairy milk a little bit at a time until the sauce reaches your desired consistency.

For the Nachos

  • In the same pan*, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
  • In the same pan, add the 1 tsp of oil and allow to heat up. Add the corn and jalapeno and cook the same as the mushrooms and onions. While cooking, add the chili powder and a dash of garlic powder. The corn should start to brown and blacken. Add the veggie broth as needed if the corn and jalapeno begin to stick to the pan.
  • In another pan, heat the Soyrizo for 2-3 minutes over medium heat after removing it from its casing. Stir the Soyrizo occasionally as it cooks. Add the beans and cook until everything is warm throughout, stirring occasionally.
  • Add your tortilla chips to a plate or bowl, then top with all of your toppings. Enjoy!

Notes

*You can cook the corn and jalapenos simultaneously in a different pan or after cooking the mushrooms and onions in the same pan.
Feel free to be creative and add other toppings, like olives, fresh tomato, green onions, vegan sour cream, and more!

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10 Snacks for Your Trader Joe’s Haul

I don’t know about y’all, but when I’ve been heading to the grocery store I’ve been STOCKING up. My last grocery store haul lasted me just over 3 weeks, which is about three times as long as I usually go between grocery store trips. 

The one thing I’ve realized I’ve been forgetting to get enough of? Snacks! It is the worst to run out of snacks between grocery trips. Not only do I get hangrier between meals (hungry + angry = hangry), but I really miss having my end of the night snack. And making your own snacks can be really fun (hello homemade banana bread and cheez-its), but sometimes you just want something to grab and go.

I also LOVE Trader Joe’s – even though my local Trader Joe’s is usually pretty packed with shoppers, I feel less stressed about what products to buy and where to find things when I go there than when I go to other grocery stores. The other great thing about Trader Joe’s is how many amazing vegan snacks they have – there are SO MANY options to choose from.

So this week, I was determined to make sure I had enough snacks and I wanted to share with you my favorite snack finds from Trader Joe’s to help you narrow down your own grocery lists. From salty to sweet, crunchy to chewy – there’s something on this list for everyone. 

 

10. ROasted & Salted Fancy mIxed Nuts

Trader Joe’s has so many options when it comes to nuts – you can basically find anything your heart desires. What I love about this package of mixed nuts in particular are the nuts that come in the package – specifically the brazil nuts, walnuts, and hazelnuts. I also like the 50% less salt version because the nuts aren’t so salty that I feel like they’re dehydrating me during the day. These are a great snack for me when I feel like I need a little extra protein boost. I just grab a handful and continue on with my day.

9. Chile Spiced Mango

Similarly to the nuts section of Trader Joe’s, the dried fruit section is plentiful! You can find almost any dried fruit you’re looking for (and many you’d probably never thought of before – I once tried dried hibiscus flowers that were actually quite good). But I wanted to point out the Chile Spiced Mango in particular because it’s a favorite of mine. The Chile seasoning is perfectly balanced with the sweetness of the dried mango. It’s definitely spicy, but not overly spicy that I feel like I need to drink gallons of water after having a few bites. I also feel satisfied after having a strip or two of these. For me, these make a great mid-morning or end of the day snack.

8. LongBoard Tortilla Chips & Pepita Salsa

It’s very possible that these are seasonal items, but I’ve added them to talk generally about Trader Joe’s tortilla chips and salsa, of which there are many delicious options. The Longboard chips are really fun and that’s why they made my list of favorite snacks, but Trader Joe’s has several different tortilla chips that I’ve tried and really liked. Now, the Pepita Salsa is one of the best salsas you can find at Trader Joe’s. Made with a specific kind of roasted pumpkin seeds as well as roasted peppers, this salsa is extremely flavorful. I really like that it’s not just a tomato flavor. I think that’s why I also really like Trader Joe’s corn salsa (which I would also highly recommend). Both of these salsas are somewhat spicy.

7. Raspberry Rugelach

If you’ve never had rugelach before, they are pastries typically rolled up and filled with some kind of filling (like fruit or chocolate) in addition to nuts. What I love about Trader Joe’s Raspberry Rugelach (other than that fact that it’s vegan) is how flaky the dough is and the sugar that is melted/sitting on top of the pastries. 

6. ROlled Corn Tortilla Chips (Chili & Lime Flavored)

More spice – I know! But these tortilla chips are super flavorful and are great to dip. Because these chips are rolled, they really hold onto a lot of extra spice (and they’re also just fun to eat!). I feel like the lime-flavored chips I’ve had in the past struggled to really have the lime shine, but it works really well on these chips. Lastly, I really like dipping them in the Cashew Fiesta Dip, especially after heating up the cheesy dip in the microwave for 30 seconds or so. 

5. Lightlife Smart Dogs

Hot dogs might not seem like a snack, but these Lightlife hot dogs pack a real protein punch. I like to eat them as a mid-afternoon snack to fuel me for the rest of my day. I usually skip the bun and just dip them in dijon mustard!

4. Jerk-Style Plantain Chips

Out of all of the spicy snacks on this list, these Jerk-Style Plantain Chips are by far the spiciest… well, at least they are when you eat a bunch of chips in a row. While they may be spicy, that’s not all they are. The plantain themselves have a very slightly sweet flavor that pairs really well with the spiciness, cinnamon, and all-spice in the jerk seasoning.

3. Speculoos Cookies

With a taste and texture nearly identical (if not identical) to Biscoff cookies, these Speculoos make a tasty treat at the end of the day. My partner really likes eating them with coffee and I like crushing them up and adding them to ice cream!

2. Air Popped Popcorn

Taking the number two spot is… popcorn! I know this is a pretty basic snack, but it’s also the snack I eat most often. We usually buy at least two bags each shopping trip. I love that this popcorn is air popped, which means that it doesn’t taste or feel oily. You can also add your favorite toppings for some extra flavor. I regularly add nutritional yeast for a cheesy flavor. If I’m looking for something sweet, I’ll melt Trader Joe’s cookie butter and drizzle that over my popcorn. And my partner likes to add all kinds of spices, like chili powder and paprika. 

1. Bamba Peanut Snacks

How could the number one spot be anything but Bamba? This snack fills me right up – I like to have it in the afternoon between lunch and dinner to hold me over. If you’ve never tried it before, imagine the texture of a cheese puff, but instead of it being cheesy it’s peanut buttery. The wild thing about this snack is that it is so intensely peanut buttery – it feels like every molecule of each puff is infused with peanut butter. 

If you’re making your grocery list for your next shopping trip, be sure at least some of these snacks are on there because they are some of my absolute favorites and go-to vegan Trader Joe’s snacks. I would love the hear what your favorite Trader Joe’s snacks are. 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. 

The original version of this post listed the Dark Chocolate Covered Cherries as vegan. A follower on instagram graciously let me know that they contain food glaze, which is not strictly vegan. I’ve removed them from the blog post for accuracy.

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spanish quinoa bowl

Spanish Quinoa Bowls

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

My apartment is ridiculously drafty – the windows, the walls, and, yes, even the floors, let in everything from a small, constant flow of air to strong gusts of wind. Which is why, when the temperatures start to drop to unbearable lows in the fall, we add plastic to our windows and stuff blankets in drafty corners and hang curtains in open doorways. This can help raise the temperature above 55 degrees in our apartment in the winter, which is a major improvement!

So, when the temperatures start rising in the spring and the opportunity begins to open the windows and let the fresh air in, all I want to do is rip the plastic off the windows and throw every single one open. For the last three or four weeks, every time the weather has gotten above 63º I’ve mentioned this to my partner. And every time, he’s asked me what the low was going to be at night. And, for the most part, it’s always in the 30s or 40s. Damn you, DC weather!

But on our morning walk with our dog, my partner mentioned to me that it looked like the lows were going to be in the 50s starting next week! And that maybe – maybe – we could think about taking the plastic off. Hallelujah! With just one set of windows without plastic, it’s hard being stuck inside all day. I can’t wait to throw every single window open and feel the spring breeze throughout the entire apartment. 

I may not be able to go outside, but maybe I can bring the outside in to me.

This Spanish Quinoa Bowl is my take on Spanish Rice. I worked on a Spanish Rice recipe a while back and posted it on my instagram, and this recipe is very similar to that one. Instead of rice, I subbed in quinoa to make this recipe accessible to folks keeping Kosher for Passover in a wide variety of ways. The quinoa also adds in an extra punch of protein to make this a great lunch or dinner bowl if you didn’t want to add in any beans or tofu. 

spanish quinoa bowl

I also really like how the quinoa adds a different texture than rice does, both fluffy and a bit chewy. The quinoa really absorbs the tomato, lime, cilantro, and chili flavors very well in the recipe for a very flavorful dish. You can, of course, top this with tons of different ingredients – I mentioned tofu and beans before, but you could also try tempeh, alternative meat products, fresh veggies, guacamole, salsa, vegan sour cream, vegan cheeses, and more. This quinoa is a great dish for a creative bowl!

I would love the 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!

Print Recipe

Spanish Quinoa Bowls

The perfect combination of fluffy & chewy, this vegan, gluten-free, and Kosher for Passover recipe is full of flavor and allows for lots of creativity!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Keyword: easy vegan meals, gluten free, gluten free passover, gluten free vegan, kosher for passover, passover, quinoa, vegan, vegan lunch
Servings: 4 bowls

Ingredients

  • 1 yellow onion, finely diced
  • 2 large cloves of garlic, minced
  • ½ tbsp olive oil
  • 1 cup quinoa
  • 1 tbsp double concentrated 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 & 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 quinoa, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
  • Add the vegetable broth. Bring the quinoa to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
  • While the quinoa is simmering, add the lime and cilantro.
  • Once the quinoa has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top and add toppings.

 

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gluten-free vegan cauliflower fried rice

Rainbow Cauliflower Fried Rice

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

It’s been thunderstorming lately here in the Washington, DC, area, and I’m excited about it. I’ve always loved thunderstorms since I was a little kid. I remember one storm in the first house I lived in. We had a big bay window at the front of the house, and it was early evening. The thunder started crashing, and it seemed like there was a light show in my front yard. Every few seconds, a burst of light, like a strobe light was rotating in front of the window. My eyes were glued to the window, while my siblings and cousins were turned away, being soothed by an adult.

Me, my sister, and my brother (from left to right) sitting in front of the bay window with Hanukkah presents, circa 2002.

When I was a teenager and my family moved from New York to North Carolina, we had a covered front porch where my mom and I would sit during storms to watch bolts of lightning streak across the sky and the walls of rain roll across the farmland. In the summer, the warm, humid air would turn chilly suddenly and you knew the rain was only seconds from pounding the rooftop. 

From my kitchen table workstation these days, when it’s warm enough out, I sit with the windows open. And on some days, I feel the breeze change from warm and soft to strong and chilly. My clover plant practically gets blown over, and I hear the thunder clap. And then, the rain begins. 

The view from my kitchen workspace
The view from my kitchen table workspace.

Sometimes, on my lucky days, past the apartment buildings across the way once the storm has passed, I catch a glimpse of a rainbow.

This Rainbow Cauliflower Fried Rice has all the vibrant color of a rainbow after a storm, and you can make it your own by adding in your favorite vegetables and other ingredients. You can use liquid coconut aminos or soy sauce (if you’re not gluten-free or keeping Kosher for Passover). And feel free to mix up the spices! As always, make this dish your own.

This dish is super easy to make: after chopping all the veggies, it’s basically just throwing it all into a pan and heating it up! Be careful not to heat for too long or the veggies will turn to mush. At the very end, I like to add in Trader Joe’s Cruciferous Crunch Mix, which includes chopped brussel sprouts, broccoli, kale, and cabbage, for some extra color and flavor. Yum!

Rainbow Cauliflower Fried Rice

I would love the 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!

Print Recipe

Rainbow Cauliflower Fried Rice

Gluten-free, vegan, & Kosher for Passover - this recipe packs a punch! Filled with vibrant, colorful, fresh vegetables, follow this recipe as is or sub in your favorite ingredients to make it your own.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Keyword: cauliflower fried rice, fried rice, gluten free, gluten free passover, gluten free vegan, vegan, vegan dinner, vegan lunch
Servings: 4 servings

Ingredients

  • ½ head cauliflower, riced
  • 1 cup carrots, chopped finely
  • 1 yellow onion, chopped finely
  • 1 clove garlic, minced
  • 1 red pepper, chopped finely
  • 2 tbsp parsley, chopped finely
  • 1 ½ cups baby bella mushrooms, chopped finely
  • 1 tbsp olive oil
  • 1 cup Cruciferous Crunch (a mix of kale, brussel sprouts, broccoli, and cabbage from Trader Joe's - optional)
  • 2 tbsp liquid coconut aminos sub soy sauce, if not gluten-free or Kosher for Passsover
  • ¼ tsp ground ginger
  • salt to taste

Instructions

  • Heat the oil over medium heat.
  • Once heated, add the garlic and cook until fragrant. Then add the red pepper, onion, carrots, and mushrooms and cook until the onions are translucent.
  • Add the cauliflower and cook for 2 minutes, until the cauliflower is heated.
  • Add the parsley, liquid aminos, and ginger.
  • Add salt to taste.
  • Add the Cruciferous Crunch, if using, and steam until slightly wilted. Then serve!

 

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Creamy Tomato Basil Soup

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

Me + a hot bowl of soup + a chilly night = my happy place. I love snuggling up on the couch with a blanket wrapped around me and a bowl of soup in my hands, watching a movie or my favorite tv show (The Good Place, anyone?). 

A gif of Janet from The Good Place saying "In a nutshell: it slaps." This refers to both the show itself and this creamy tomato basil soup.

And this creamy tomato basil soup is the ultimate comfort soup for spring. The basil and tomato bring the fresh, spring flavor and the creaminess brings the comfort. For even more comfort, dip your favorite grilled cheese (or matzo, if you’re celebrating Passover!). 

In addition to tasting delicious, this recipe mostly takes care of itself. After a little bit of sautéing, add the rest of the ingredients to the pot and let simmer for 40 minutes. Then, blend everything up and serve!

This recipe is gluten-free, vegan, and Kosher for Passover. I would love the 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!

Print Recipe

Creamy Tomato Basil Soup

This gluten-free, vegan, and Kosher for Passover tomato soup is perfect for a chilly spring night.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Main Course, Side Dish, Soup
Keyword: gluten free, gluten free passover, gluten free vegan, spring food, tomato soup, vegan, vegan dinner, vegan lunch
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 1 cup cashews, raw, unsalted
  • ½ cup water
  • 1 yellow onion, chopped
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup basil leaves plus more for garnish
  • 2 tbsp double concentrated tomato paste
  • 2 14.5-oz cans fire roasted diced tomatoes
  • 2 14.5-oz cans diced tomatoes
  • 1 cup vegetable broth

Instructions

  • Boil the cashews for 15 minutes. Once boiled, transfer to a blender and blend with the ½ cup of water until smooth and creamy. Set aside.
  • Heat the oil in a large pot over medium heat.
  • Once heated, add half of the basil leaves, the onion, and the garlic and saute until the onion is just starting to turn translucent.
  • Add the tomato paste and continue cooking, stirring frequently for 7-8 minutes.
  • Add the cans of tomatoes and vegetable broth. Increase the heat to high and bring to a simmer. Let it simmer for 40 minutes uncovered, stirring occasionally. You may need to adjust the heat during this time to keep the soup simmering.
  • After 40 minutes, add the cashew cream and remaining basil and mix in.
  • Transfer the soup to a blender in batches and blend until smooth and creamy. Be sure to only fill the blender about ⅔ of the way for each batch. Pour the soup from the blender into a bowl.
  • Garnish with basil and serve hot.
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Vegan & Gluten-Free Quinoa Granola

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

Anyone else feel like meal prepping is sometimes the only way you can survive the week? My partner is in graduate school, and we have a dog that needs plenty of attention. We’re both working on staying on top of chores like laundry, vacuuming (a must – between me and the dog, there’s A LOT of shedding going on), keeping the kitchen clean, and tidying. Between all of that, my job, the volunteer work I do, getting the exercise we need for our physical and mental health, and working on The Jewish Vegan, our lives feel incredibly busy. 

Charlie, a black bullmastiff-lab mix. Possibly the cutest dog in the world. No, I'm not biased.

At the same time, grabbing a bar from the pantry or a piece of fruit can only cut it so many mornings. Sometimes, you want something a little different, BUT the mornings can be hectic enough. Personally, I know I sometimes struggle to wake up early enough to fit in working out – there’s no way I’m going to fit in making a whole meal during the week. 

Cue: homemade granola! This recipe is versatile in three ways:

  1. You can change up how you eat it – add it to milk, sweet cashew cream, smoothie bowls, fruit bowls, and more!
  2. You can mix up the spices you use depending on what flavors you want to highlight. I’ve used more fall flavors here – ginger, nutmeg, and cinnamon – but lots of different spices could work. You could also add a half tablespoon of pineapple juice or lime juice for more of a summer flavor. You could try lavender or mint for spring. 
  3. Lastly, mix up the other ingredients, like the dried fruit, nuts, and other toppings. This is a great option for using whatever you have at home!
vegan & gluten-free granola close up
A close up shot of vegan and gluten-free quinoa granola on a baking sheet with walnuts, cranberries, and flaked coconuts.
I love making and having homemade granola around because every time I make it and eat it, it feels like an entirely different dish. It makes every morning feel a bit different.
 
The recipe here is delightfully crunchy because of the raw quinoa and flaked coconut, and just sweet enough to start the day but not feel like I’m getting a sugar rush. I’m also a HUGE fan of fall and fall flavors, so I made this recipe with that in mind. It was also really great when it was baking in the oven because my entire apartment smelled like fall. And this recipe is gluten-free and, of course, vegan.
 
I would love the 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!
Print Recipe

Vegan & Gluten-Free Quinoa Granola

This granola featuring quinoa is the perfect meal-prep breakfast for Passover (or for any week of the year)! The best part is you can add in your favorite dried fruits, nuts, or other mix-ins to make this granola your own.
Prep Time5 minutes
Bake Time50 minutes
Total Time55 minutes
Course: Breakfast, Dessert, Snack
Keyword: breakfast, gluten free, gluten free breakfast, gluten free passover, gluten free vegan, granola, jewish food, kosher for passover, passover, quinoa, quinoa granola, vegan, vegan breakfast
Servings: 4 cups

Equipment

  • baking tray

Ingredients

  • 1.5 cups quinoa, dry
  • 1 cup dried cranberries
  • 1.25 cups walnuts, raw unsalted
  • 1/8 rounded tsp ground ginger
  • 1/4 rounded tsp cinnamon
  • 1/8 rounded tsp nutmeg
  • 2 tbsp bee free honee or maple syrup
  • 1/3 cup flaked coconut, unsweetened
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 300° F.
  • Mix all of the ingredients together in a bowl and then pour onto a parchment paper lined baking tray. Spread evenly across the tray in a thin layer (no more than a ¼ inch thick).
  • Place on the middle rack in the oven and bake for 40-50 minutes, until the quinoa starts to brown. Stir the granola every 10 minutes or so.
  • Let cool for 5-10 minutes, the transfer to an airtight container.*

Notes

*The granola will last for about 3 weeks in an airtight container.
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Vegan Shepherd’s Pie

This recipe is one of over 25 recipes in my Vegan Kosher for Passover Guide! While designed to meet the requirements of keeping Kosher for Passover as a vegan, the recipes in the guide are delicious year-round and offer options for folks who are vegan and gluten-free. Interested in the guide? Click here.

Growing up, I made a lot of different kinds of recipes with my dad. In fact, my childhood memories are peppered with images of my dad in the kitchen, either the two of us cooking or just him alone. Cooking and food has always felt tied to family and people for me because of this. We weren’t just making food to eat – we were doing something together and tying memories to smells and tastes.

So, when I went vegan at 13-years-old, that connection still felt natural and strong to me innately. The first recipe I remember making with my dad after going vegan was a shepherd’s pie. I had never actually had shepherd’s pie before becoming vegan (I’m not sure if my dad had either!), but I was excited none-the-less to try something new. Plus, I love mashed potatoes almost as much as I love mac’n’cheese, so the topping really spoke to me.

I remember following the recipe exactly as stated, and then my dad and I gave our filling mixture a taste and adjusted some of the spices to what we thought was best. We popped the pie in the oven. About an hour later, we enjoyed our first shepherd’s pie.

The shepherd’s pie I made that day stuck with me for 12 years. Even though my Shepherd’s Pie recipe today is pretty different from what I remember making that day (the one I made back then used a meat substitute and different vegetables, and I can only guess at what spices we used), I still have with me the reminder that even when I’m making someone else’s recipe that dish is for me and the people for whom I’m making the dish. No one’s stopping me from making the changes I think will work best!

That’s what I hope to share with you here! Take a bite of your filling before it goes in the pie pan and make some choices about how you think it should taste. More spice? Add some extra cayenne! Not salty enough? Add more salt! Do you like a lot of garlic flavor? Add garlic powder! Maybe you like a rosemary flavor – go wild with it! This food is for you and yours. 

Now let’s get started!

Print Recipe

Vegan Shepherd's Pie

Gluten-free, vegan, & Kosher for Passover - what more could you ask for? Made with quinoa, walnuts, & mushrooms, this Shepherd's Pie is sure to leave you full after a seder or a weeknight dinner.
Prep Time15 minutes
Cook Time20 minutes
Bake55 minutes
Total Time1 hour 30 minutes
Course: Main Course
Keyword: gluten free, kosher for passover, passover, seder, shepherd's pie, vegan, vegan dinner
Servings: 8 servings

Equipment

  • 2 pie or baking dishes

Ingredients

Mashed Potato Topping

  • 4 large red potatoes
  • 6 tbsp non-dairy milk
  • 2.5 tsp salt
  • .5 tsp pepper

Filling

  • 1 yellow onion, chopped
  • 1/2 cup quinoa
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 cup carrots, chopped
  • 3 garlic cloves, minced
  • 2 cups baby bella mushrooms, chopped
  • 1 cup raw walnuts, unsalted, chopped
  • .5 cup parsley, chopped
  • 2 cups vegetable broth
  • 3 tbsp almond flour
  • .5 tsp pepper
  • 1 tsp thyme
  • .5 tsp cayenne (optional)
  • .5 tsp paprika
  • 2 tsp salt
  • .5 tsp pepper
  • .5 tbsp olive oil

Instructions

To make the mashed potato topping:

  • Cube the mashed potatoes and boil for 20 minutes. Mash with a potato masher until you get to your desired consistency.
  • Add the rest of the ingredients and mix with a spoon. Set aside.

To make the filling:

  • Preheat the oven to 375 degrees F.
  • Heat the olive oil over medium heat. Saute the onions, garlic, and carrots for 7 to 10 minutes or until the onions begin to turn translucent.
  • Add all of the ingredients to a bowl and mix well.
  • Divide the mixture into two pie or baking dishes and spoon the mashed potatoes evenly over each. Spread the mashed potatoes so it covers the entire top of the mixture and reaches the edges.
  • Bake in the oven on the middle rack for 55 minutes. The edges should be bubbling over and the potatoes on top should have some crispy spots.
  • Remove from the oven and let cool for 20 minutes. Serve warm!

Notes

You can store your leftovers in the fridge for up to 4 days covered in tinfoil.
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Simple Stir-Fry

Below is my recipe for a simple tofu stir-fry, but before that is a little bit about why I love stir-frys and how you can get creative with your recipe. If you want to skip all that, you can hit the “Jump to Recipe” button above!

As I mentioned in my about me section, stir-frys were a really big part of how I got into cooking. They allowed me to feel like I could be creative in the kitchen without worrying about messing about. There’s a formula to a stir-fry, but within the formula you can think outside of the box and use what you have on hand – and that’s what I did!

Yes, I used soy sauce every time back that, but I switched up my vegetables – adding things like potatoes and cucumbers and avocado (not my best stir-fry). I could take risks in a limited way and my confidence in the kitchen grew through that. And that’s what I hope to share with you here – a basic structure for a stir-fry recipe that you can take and use what you have on hand. What I would really love is if you’d tag me in your creations or send them to me in a comment at the bottom of the page so I can see how creative you all get with this very basic structure of a recipe.

And lastly, you can always reach out to me for help at @thejewishvegan on Instagram or on my Facebook page The Jewish Vegan. 

Let’s get started & have some fun!

Print Recipe

Simple Tofu Stir-Fry

This recipe is as simple as it is customizable - use whatever you have at home to make a delicious meal in no time!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Keyword: stirfry, tofu, tofu stirfry, vegan, vegan dinner

Ingredients

  • vegetables of your choice - chopped bell peppers, mushrooms, corn, tomatoes, cucumbers, onions, asparagus (really, the skies the limit)
  • soy sauce (use liquid coconut aminos for a gluten-free version)
  • broth or vegetable/sesame oil*
  • 1 package of tofu
  • ground ginger optional
  • onion powder
  • garlic powder (or you could use fresh garlic!)
  • greens of your choice I've used arugula here, but kale, baby spinach, or cabbage would also work well

Instructions

  • Heat the broth or oil over medium heat.
  • Once hot, add the vegetables and cook until they are nearly cooked through (about 6-7 minutes).
  • Add the soy sauce to taste (about 2-3 tbsp, but this also depends on how many vegetables you've used), as well as the other spices. Mix in.
  • Add the tofu and cook for 3-4 minutes, until hot.
  • If you're adding greens, add them last so that they can wilt at the end. Cook until they are just wilted. Then your tofu stir-fry is ready to be served!

Notes

*Sesame oil adds a really great flavor to stir-fries.
**You serve your stir-fry plain or over rice, vermicelli noodles, ramen noodles - get creative!
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Vegan Hamantaschen

Hey y’all! Below is my vegan Hamantaschen recipe I created this year for Purim and a little bit about why I love this triangular cookies. If you want to skip right to the recipe, check out the button above.

Believe it or not, I had never once had a Hamantaschen cookie or heard of them before I went to college (I did a lot of Jewish food discovery in college). I was at a Jewish community event to make the oddly shaped cookies when someone there told me “you can’t make Hamantaschen vegan!” Challenge accepted.

My number one tip for new vegans (and vegans who’ve been in the game for a while too): never utter or believe the phrase “you can’t make xyz vegan.” In my 11 years of being vegetarian and then vegan, I have been continuously surprised at how many things I have been able to have vegan that I never thought I could (shout out to Champ’s Diner pastrami and tofu sandwich that brought me back to the days of my dad making corned beef, a flavor I didn’t think I’d have again). I believe you’ll be able to have anything vegan some day. 

The Pastrami & Tofu sandwich from Champ's Diner in Brooklyn, NY. You can check out my review on @thejewishvegan.

But I digress. 

I wanted to make Hamantaschen throughout college, but I always felt like the vegan recipes I found needed difficult things to find. So I created this recipe using ingredients I already had in my kitchen and pantry so I knew it would be accessible to pretty much everyone. The only slightly tricky ingredient is apple butter, which you can find in the grocery store near either the apple sauce or the jams and jellies. The recipe will also work with apple sauce, but you may need to adjust the amount of flour used to compensate for the higher level of liquid in the apple sauce compared to apple butter.

There’s a few skills you’ll be using/learning in this recipe:

  •  Using a rolling pin and evenly rolling out dough to a specific thickness (a skill I very much still struggle with!)
  • If you use the apple sauce substitute, using your intuition as you compensate for the liquid by adding more flour
  • Shaping cookies as you fold the circular cut-outs into triangles around your filling
I had a lot of fun developing this recipe, and I think you’ll have a lot of fun making it too! If you have kids, family members, or friends, this is a great recipe to get everyone involved in. Let’s get started!
Print Recipe

Vegan Hamantaschen

This cookie is a perfect treat to share with your family and friends for the Jewish holiday, Purim - or when you want a delicious, melt-in-your-mouth treat. And this simple recipe will help you build confidence in your baking skills!
Prep Time15 minutes
Cook Time15 minutes
Refrigeration Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Jewish
Keyword: baking, cookies, hamantaschen, jewish, jewish food, purim, vegan, vegan cookies, vegan hamantaschen, vegan purim
Servings: 20 cookies

Equipment

  • Rolling Pin
  • baking sheet
  • parchment paper
  • spatula
  • cooling rack

Ingredients

  • 2.75 cups flour
  • 1 cup powdered sugar
  • 1.5 cups vegan butter softened to room temperature
  • .25 cups apple butter*
  • 2 tsp vanilla extract
  • raspberry jam (or other filling)**

Instructions

  • Add the butter to a bowl or stand mixer. Cream on high until smooth using a hand mixer or the whisk attachment for the stand mixer. Scape the sides as needed.
  • Mix the powdered sugar and flour in a separate bowl using a whisk or fork to create the dry mix.
  • If using a stand mixer, switch to the beater. In the bowl, mix by hand with a whisk or rubber spatula. Slowly add the dry mix to the butter by the spoonful until fully incorporated.
  • Once the butter and dry mix have begun to form a dough, add the apple butter and vanilla extract and mix in.
  • Once all of the ingredients have formed a dough, place half the dough on a lightly floured sheet of parchment paper. Sprinkle a bit of flour on top of the dough and place another sheet on top. Roll out the dough to approximately 1/8-1/4 inch thick. Repeat with the other half of the dough.
  • Let the dough sit for 1 hour in the fridge.
  • Remove half of the dough from the fridge and preheat your oven to 350 degrees F.
  • Using a circular cookie cutter, cup, or lid of a jar, cut circles out of the dough. They should be approximately 2-2.5 inches in diameter. Transfer the circles to a parchment paper lined baking sheet.
  • When you've cut as many circles as you can manage, reroll your dough and finish cutting the circles. Repeat with the other half of the dough.
  • Spoon a teaspoon of your filling into the center of the circles.***
  • Fold the ends of the circle up to create a triangle shape around the filling. Fold the edges of each side of the other to ensure the filling does not leak out when baking. If your circles are falling apart, wait a few minutes for the dough to soften a bit and try again. If you notice any cracks in your dough, you can smooth them over by slightly wetting your hand and running your finger over the crack.
  • Place the baking sheet in the oven on the middle rack and bake for 15 minute, or until the hamantaschen turn golden brown around the edges. Let sit to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool for 10 more minutes. Enjoy!

Notes

*I recommend using apple butter for this recipe. However, you can substitute apple sauce for apple butter, your dough just may not come out as sweet and you may need to use slightly more flour to compensate for the higher liquid content in apple sauce.
**There are lots of fillings that would be great in Hamantaschen, but be sure to choose one that is not too liquidy as it will melt too quickly in the oven and run outside of the cookies.
*** Using more than a teaspoon of filling will likely cause your cookies to overflow!
 
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vegan challah

8-Ingredient Vegan Challah

Hey y’all! In this post, you’ll find my 8-ingredient vegan challah recipe, a little bit about what challah is, why it’s special to me, and about the skills you’ll learn through making this recipe. If you want to skip right to the recipe, check out the button above.

Challah is a special recipe to me because it’s the first baking recipe I really felt I had become an expert in. I learned to bake challah as an undergraduate student through my university’s Challah for Hunger chapter, an organization where chapters bake and sell challah to raise funds for hunger relief organizations. Chapters also engage in education and advocacy around hunger issues. As an alumni of the organization, I still work with the non-profit, advising four chapters around the country.

Because of my experience with Challah for Hunger, I baked challah every other week for three years – and a lot of it. This gave me tons of practice with one recipe, and I was able to build my confidence that allowed me to experiment with this recipe in ways that I otherwise likely wouldn’t have. I also had the wonderful opportunity to guide others through the process of making this recipe on a bi-weekly basis, which further developed my skills.

Not only that, but challah is DANG delicious y’all. Just a plain loaf of challah is slightly sweet and fluffy from a double rise. I can honestly eat a whole loaf myself, and I have burned my tongue on many occasions eating my challah too quickly out of the oven.

Challah bread is a Jewish bread typically made for Shabbat (the weekly day of rest from sundown on Friday to sundown on Saturday) and other Jewish holidays. Many challah recipes have egg in them or the dough is washed in egg. Challah is also typically braided.

I eat challah for all occasions and no occasions. I give challah as gifts and bake it for friends who need a pick-me-up. My recipe is egg-less and contains just 8-ingredients. There are a few skills you’ll gain through this recipe:

  • Challah braiding: this is a skill that takes a bit of practice, but the video below should help you get started. And I always say, it doesn’t matter if your braid is a little wonky because it’s gonna taste delicious!
  • Kneading: Just when do you put your hands in your dough and start kneading? And when do you stop and let your dough rise? And how do you even knead at all? This isn’t an exact science, and you’ll get a feel for these things over time. But I’ve put some of my tips in the recipe below.

So, that’s challah! The recipe below is one that I’ve developed and tweaked over four years into what it is today. Let’s get started!

Print Recipe

8-Ingredient Vegan Challah

This fluffy bread is a perfect addition to most meals or you can eat it all by itself for breakfast or dessert (honestly, I'd eat this any time of day). While this recipe does require some higher level skills, these are skills you can learn with a little bit of practice.
Prep Time40 minutes
Cook Time50 minutes
Rising Time1 hour
Total Time2 hours 30 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: Jewish
Keyword: baking, bread, challah, challah bread, challot, jewish, jewish food, shabbat, vegan, vegan challah
Servings: 3 challah loaves

Ingredients

  • 7.5 cups flour plus more for kneading
  • 2.5 cups water
  • .75 cups sugar
  • .5 cups oil
  • 1 tbsp instant yeast**
  • 1.5 tsp salt
  • non-dairy milk
  • maple syrup
  • toppings as needed

Instructions

  • Mix the sugar, oil, salt, and water in a large bowl until everything is dissolved. Using warm water helps.
  • Add 3 cups of flour and mix. All the clumps may not go away. It’s okay, you can go on to the next step!
  • Combine the yeast with 1 cup of flour in a separate small bowl. After they have been mixed, add them to the dough mixture and stir in.
  • 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.
  • Transfer the dough back to the bowl and cover with plastic wrap. Let sit for 30 minutes to rise.
  • 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 9 equal balls of dough.
  • Use 3 balls at a time. 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.
  • Repeat with the other dough balls.
  • Place the challot* on a parchment paper lined tray, ensuring there is about 2 inches between each loaf.
  • Cover the loaves with hand towels and let rise for 30 minutes.
  • After the dough has risen, place any toppings you are going to use on top.
  • Put your trays in the oven. Bake for 20 minutes.
  • While your challot are 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. Place them 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. Or, if you find challah as irresistible as me, eat it immediately and burn every taste bud in your mouth (:***

Notes

  1. 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.
  2. 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!
*challot is the plural form of challah
** You can use dry active yeast as well - the process is just a little different. Instead of mixing the one cup of flour in with the yeast, you'll remove 1/2 cup of water from the first step and set it aside in a wide bowl. Make sure it is warm (not hot, or you'll kill your yeast) and sprinkle the dry active yeast on top. Then sprinkle a dash of sugar on top of that. Let it sit for a few minutes and it will become foamy - this means it is activating. Add the 1 cup of flour to the dough mixture you've started and then add the yeast mixture on top. Then continue as normal with the recipe.
***So, 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.