Category: my recipes

vegan black bean salad

3-Step Salads: Simple Vegan Black Bean Salad

Sometimes the best recipes are also the most simple – and that’s definitely true of this simple vegan black bean salad. Packed full of protein (from the black beans and quinoa), veggies, and flavor, this salad makes a delicious and filling meal on it’s own or a great side dish. Simple recipes also allow lots of room for creativity!

vegan black bean salad

The recipe I’ve included here requires hardly any chopping – just one pepper and a few green onions. You can also add in more of your favorite veggies if you’d like! You also don’t need to do a bunch of measuring either – I’ve provided measurements for the olive oil and garlic powder below if you’d like to be specific. However, you can just start drizzling and sprinkling until you’ve found what works best for you.

This recipe is made to be simple – throw together your leftover veggies with some quinoa (or other grain) and black beans (or other beans!!) and mess with your spices, and you’ll have a delicious salad you can use as a meal for your family or as a side dish for lunch all week. 

One note about messing with your spices and oil: taste as you go! Add a dash or sprinkle at a time and take a taste. You don’t want to add too much because you can always add more. It’s hard to adjust for adding too much salt. If you taste as you go, you can also think about what spices you’re in the mood for or what might complement the veggies you’ve added/substituted in!

I would love the hear how this recipe turns out for you and how you get creative with it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan black bean salad
Print Recipe

Simple Black Bean Salad

This simple black bean salad is filled with nutritious black beans, quinoa, and veggies - and it's ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 cups

Ingredients

  • 1 cup quinoa uncooked
  • 1 can black beans drained and rinsed
  • 1 green pepper finely diced
  • 1 cup frozen corn
  • 2 green onions finely chopped
  • juice of 1 lemon
  • 2 tbsp olive oil
  • salt and pepper to taste
  • ¼ tsp garlic powder

Instructions

  • Cook the quinoa and set aside to cool slightly.
  • Add the corn to boiling water and once the water starts to simmer again, remove from heat and drain. Set aside.
  • Combine all the ingredients and mix well. You can eat the salad slightly warm or let it cool in the fridge first.

Notes

This salad will last for 5-6 days in an airtight container in the fridge.

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

vegan fall harvest soup

Simple Recipes: Fall Harvest Soup

Do you ever have an experience that just feels like fall? My partner and I were walking our dog Charlie last week and it was a little bit chilly. The sun was shining through the trees. As we rounded the corner, a soft breeze shook the leaves in the trees all around us, some of the falling softly to the ground. We both just stopped for a second, watching the leaves fall. My partner said, “wow, this really just feels like fall!”

I love those small moments, and I try to evoke some of those memories when I create recipes too. Some foods and flavors are really associated with different seasons, especially when combined together. So, when I saw turnips at my local farmer’s market, I immediately knew I wanted to add them to a very fall dish. Turnips just feel like a fall food to me!

vegan fall harvest soup

This soup is chock full of produce and flavors that evoke fall to me: from turnips to potatoes to carrots on the produce side, and thyme, coriander, and nutmeg on the spice side. A hot bowl of this soup is perfect on a chilly fall night, cuddled up in a blanket on the couch.

In addition to being super flavorful, this recipe is really easy to make. Heat up the vegetables in a pot with the oil first, then the tomato paste, then add the broth and spices, and cook until they are soft enough the pierce easily with a fork. 

You can also play around with the ingredients to suit your taste and the produce and spices that most evoke fall for you. For example, you could add corn or celery (especially if you’re getting it fresh at your local market) or use frozen vegetables if that’s easier for you.

One note about the turnip greens: I really love using them in this soup because it cut down on the food waste I was creating and I also found them to be really tasty! My partner enjoyed the leafy part of the greens, but not so much the stem. The stem is a bit bitter, so feel free to just add the leaves if you’d like. The stems also get a bit less bitter as the soup sits overnight in the fridge, so they may be more enjoyable to you as leftovers if you didn’t like them the first time. I personally think the hint of bitterness added a great layer of flavor to the vegetables.

This recipe is completely gluten free and can be prepared kosher as long as you use kosher oil, tomato paste, broth, and spices. I’m looking forward to making this easy vegan Fall Harvest Soup several times over the next few weeks because it’s perfect for meal prepping as it makes 8 servings! It would also be great for a starter for a big gathering (socially distant of course).

I would love the hear how this recipe turns out for you and any changes you make to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan fall harvest soup
Print Recipe

Simple Recipes: Fall Harvest Soup

This simple recipe is packed full of flavor and just feels like fall because it's chock full of the best root vegetables of the season.
Prep Time8 minutes
Cook Time30 minutes
Total Time38 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan recipe, easy vegan recipes, fall soup, gluten free soup, kosher soup, vegan soup, vegan vegetable soup, vegetable soup
Servings: 8 servings

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 turnips chopped into small pieces
  • 3 white potatoes chopped into small pieces
  • 2 medium carrots chopped small
  • 3½ cups vegetable broth
  • 3 cups water
  • turnip greens chopped into 1 in long pieces (stems removed if desired)
  • ¼ cup parsley leaves chopped if desired
  • 1 tbsp salt to taste
  • ½ tsp thyme
  • ½ tsp coriander
  • ½ tsp nutmeg

Instructions

  • Heat the oil over medium heat in a large pot.
  • Once hot, at the onions and cook for 3 minutes.
  • Add the garlic and cook until the garlic is fragrant.
  • Add the tomato paste and cook for 4 minutes, stirring almost continuously.
  • Add the turnips, carrots, and potatoes, and cook for 5 minutes, stirring occasionally.
  • Add the broth, water, turnip greens, and parsley and bring to a boil on high.
  • Once at a boil, lower to medium-low, at the spices and salt, then simmer for 8-10 minutes or until the potatoes, carrots, and turnips are cooked through and can be easily pierced with a fork.

Notes

Leftovers can be stored in an airtight container for 5-6 days in the fridge.

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

vegan cheesy broccoli soup

Easy Cheesy Vegan Broccoli Soup

For several weeks, I had been thinking about making a recipe with cheese and broccoli, and every time I mentioned it, my partner would scrunch up his nose. “Cheese and broccoli don’t go together,” he would say. He was firmly opposed to the idea and would always offer different dinner ideas whenever I suggested it.

Flash forward to now, and I’ve converted him into firm believer in cheese and broccoli with this Easy Cheesy Broccoli Soup! He especially liked it with some vegan parmesan sprinkled on top.

vegan cheesy broccoli soup

The best thing about this recipe (besides how cheesy and delicious it is) is how quick and easy it is to make. It can be prepared in under 30 minutes. The other nice thing is that it uses cashews to make it creamy, which means you’re getting some protein in with this soup! The creaminess of this soup and the flavors of the veggies make this a super comforting food – perfect for chilly fall nights.

I decided to use vegan butter in this recipe because it adds a bit of flavor, but if you don’t have any on hand you can substitute in an oil like olive oil or vegetable oil. I also recommend chopping your broccoli fairly small, which cuts down a bit on the cooking time. If you like larger pieces of broccoli, you might need to cook a little longer – just be sure to check the texture of your broccoli before finishing.

Like I said before, adding vegan parmesan on top of this soup really steps it up a notch. You can 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.

Lastly, I focused on broccoli and carrots in this soup, but you can pack a veggie punch by adding all sorts of veggies. Try corn, peas, celery, or okra. 

I would love the hear how this recipe turns out for you, and what 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!

vegan cheesy broccoli soup
Print Recipe

Vegan Cheesy Broccoli Soup

Cheese is one of the ultimate comfort foods - even as a vegan! This Vegan Cheesy Broccoli soup is full of cheesy flavor and ready to comfort you on chilly fall nights. It's also filled with broccoli and carrots, and you can add your favorite veggies as well.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan recipe, fall soup, kosher vegan recipes, meals in under 30 minutes, vegan soup
Servings: 4 bowls

Ingredients

  • 1 cup cashews raw, unsalted
  • ½ cup water
  • 3 tbsp vegan butter
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups water or vegetable broth
  • 2-3 cups chopped broccoli
  • 1¾ cups shredded carrot
  • ½ tbsp miso paste
  • ⅓ cup + 3 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • 1 tsp salt to taste

Instructions

  • Boil the cashews for 15 minutes in water. Once done boiling, blend with ½ cup water until smooth and creamy. Set aside.
  • Melt the butter in a pot over medium heat.
  • Once the butter has completely melted, add the onions and cook for approximately 5 minutes (or until the onions have started becoming translucent).
  • Add the garlic and cook until the garlic is fragrant.
  • Add the nutritional yeast and flour and mix well to combine with the onions and garlic.
  • Add the rest of the ingredients starting with the vegetable broth and including the cashew cream you made earlier. Mix well until everything is well combined and smooth.
  • Bring the soup to a simmer and cook for 10 minutes or until the desired thickness has been achieved. Serve hot!

Notes

The soup will continue to thicken as it sits. If stored in the fridge, it will likely be thicker when you go to reheat the leftovers. Adding a bit of water and mixing well will allow you to thin out your soup easily.

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

vegan chocolate cashew milk

Easy Vegan Recipes: Chocolate Cashew Milk

My partner and I are really into board games – we have a pretty sizeable collection of them. We really liked trying out new games for a while, especially games that could accommodate two players (because the two of us live together and like to be able to play our games!). So, when a new two player game came out, we would always hear about it. And that’s how we heard about Dairyman.

Dairyman is a game where you roll dice to milk your cows and fulfill delivers of milk. The artwork is incredibly cute and it seemed like a fun game mechanically, BUT we had some moral objections to purchasing the game as vegans. 

The idea popped into my head: why don’t we recreate the game but about cashew milk? I could design new artwork and we could make some really simple game pieces at home. We would call it Cashewman!

Well, we haven’t quite made a personal version of this game yet (who knows – maybe one day!), but whenever I have cashew milk, I always think about the night we brainstormed how we could transform this game into a vegan-friendly one. That was especially true as I was making my own vegan Chocolate Cashew Milk!

vegan chocolate cashew milk

This chocolate milk recipe is super easy – after soaking your cashews and dates, it’s really just throwing everything into a blender and blending until smooth and creamy. Another great thing about this recipe is you can adjust the sweetness level to taste by adjusting the amount of date puree you use in the recipe and even allow others to adjust to their own preferences as well. 

If you’d like to get a little creative, substitute the date puree with another kind of dried fruit puree, such as cherries or mango. This will impart a unique flavor in the chocolate milk (while date is more neutral).

Chocolate milk is a nostalgic drink for a lot of folks – I remember drinking Yoo-hoo after school as a kid or at Science Olympiad practices. What are your favorite chocolate milk memories? I would also love the hear how this recipe turned out for you and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan chocolate cashew milk
Print Recipe

Chocolate Cashew Milk

This chocolate cashew milk is easy-peasy, requires no straining, and is easy to customize to your sweetness preferences!
Prep Time5 minutes
Soaking Time8 hours
Total Time8 hours 5 minutes
Course: Breakfast, Snack
Keyword: cashew milk, easy vegan recipe, easy vegan recipes, vegan chocolate milk
Servings: 3 cups

Equipment

  • high speed blender

Ingredients

  • 1 cup cashews raw, unsalted
  • 3 cups water
  • 6 dates pitted
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract

Instructions

  • Take 4 of the dates and place them in a bowl. Cover with water and set aside. Repeat with the cashews. Let them sit for at least 4 hours or overnight.
  • When the dates and cashews are done softening, add the dates to a high speed blender. Add a small amount of the reserved water from the dates and blend until smooth. You really want to add just enough water to allow it to blend.
  • Remove the date paste from the blender and transfer to another container.
  • Add the cashews and 3 cups of water to the blender. Blend until the cashews have been entirely incorporated, starting on low for a few seconds and then gradually turning the speed up to high. Blend on high for about 10-15 seconds.
  • Add the 2 remaining dates, cocoa powder, and vanilla. I recommend starting with 3½ tbsp of the date paste added for sweetness. Blend until smooth and incorporated fully.
  • Taste the milk. If it's as sweet as you'd like for drinking or for any recipes you'd like to use it in, you don't need to add any more paste. You can add more if you'd like, or offer the paste as a sweetener to others if they'd like their milk a little sweeter!

Notes

A high speed blender will work best here for getting a smooth and creamy milk. You can try using a regular blender, but the result may not turn out as well.
This milk will keep well in the fridge for up to 4 days in an airtight container.

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

vegan pesto and ricotta stuffed shells

Flavorful & Fun: Vegan Pesto and Ricotta Stuffed Shells

I started working on The Jewish Vegan because I find a lot of joy cooking and baking, and I wanted others to feel less stressed being in the kitchen. So, you can imagine, I really love a recipe that is as fun to look at and make as it is delicious to eat!

That’s certainly the case for these vegan Pesto & Ricotta Stuffed Shells! I’m a big fan of stuffed shells because 1) they’re really easy to make and 2) they’re really fun! And I never realized how easy it was to make them your own, but you can really stuff anything you want into them as long as you have the base recipe down. Use my basic ricotta recipe and then throw in whatever you’d like: veggies, vegan meat alternatives, chopped nuts – honestly, the sky’s the limit!

 

vegan pesto and ricotta stuffed shells

This recipe is great for getting the whole family (especially kids!) involved – it can be a little messy as you spread the pesto on the outside of the shell and stuff the pesto and ricotta mixture in each of them as well. The pesto on the outside is really important to ensuring you have a soft shell after baking – without the sauce your shells will turn hard!

I also highly recommend sprinkling some vegan parmesan on top of your shells. You can 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.

Sprinkle some on before baking, and then let each person add their own after baking!

vegan stuffed shells

Like I said before, there are so many ways you can make this recipe your own. If you’d like some more ideas for stuffed shells, check out my original stuffed shell recipe here. And for more ways to use the pesto recipe, try my pesto toast or give it a go with some gnocchi. If you end up with leftover parmesan, you can use it on a vegan Caesar salad or try it on top of soups like this blogger’s tomato bisque. 

I would love the hear how this recipe turns out for you 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!

vegan pesto and ricotta stuffed shells
Print Recipe

Vegan Pesto & Ricotta Stuffed Shells

This recipe combines fresh kale and parsley pesto with a creamy, cheesy ricotta in giant shells for a meal that's hearty and delicious.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, vegan pasta dishes, vegan pesto recipe
Servings: 12 shells

Ingredients

  • 12-16 jumbo shells

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 stem removed
  • salt & pepper to taste

Ricotta "Cheese"

  • 1 block firm tofu
  • 1 cup cashews raw, unsalted (to be boiled)
  • ½ cup water
  • ½ tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tbsp yellow miso paste optional
  • salt & pepper to taste

Instructions

  • Cook the jumbo shells according to the package directions. Once cooled enough to touch, separate them so they won't stick together on a plate. Set aside.
  • Preheat your oven to 400°F. Place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
  • In another pot, boil the 1 cup cashews for the "ricotta" sauce for 15 minutes.

Pesto Instructions

  • Prepare the ingredients for the pesto and place in your blender (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice).
  • 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.

"Ricotta" Instructions

  • On a plate, use a fork to smash the tofu completely. It will be completely crumbled when done. Transfer to a bowl.
  • Add the boiled cashews and the ½ cup water into a blender (you don't need to rinse the blender between using it for the pesto and the "ricotta" sauce) and blend until smooth. Add the lemon juice, nutritional yeast, garlic powder, and yellow miso paste (if using) and blend until combined. Add the salt and pepper to taste.
  • Add the cashew sauce and to the bowl with the tofu and combine. Mix thoroughly and add more salt and pepper, to taste.

Shell Assembly

  • Add about ¾ of the pesto sauce to the ricotta and mix well to combine. Taste to see if any flavor adjustments need to be made.
  • Spread a layer of remaining pesto sauce on the outside one of the shells, then fill the shell with the ricotta mixture. Place in a baking pan and repeat until the pan is filled with shells (or you run out of shells).
  • Spread additional sauce on the outside of the shells that are visible as needed and in the spaces in between the shells. The gaps do not need to be filled with sauce, but you should try to make sure that exposed shells have some sauce on them.
  • Sprinkle vegan parmesan cheese over top of the shells, if desired.
  • Place the pan in the oven and bake for 15 minutes. Remove and let cool for approximately 10 minutes before serving.

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

vegan blueberry pancakes

Easy Vegan Blueberry Pancakes

My dad made the best pancakes when I was a kid. Fluffy, golden brown, and absolutely delicious. I’m pretty sure he used Bisquick or some other pre-made pancake mix. But he also knew how to make them turn out perfectly.

I’ve been trying to recreate the magic of those pancakes for years (ask my partner – he’s eaten many burnt, squishy, underdone, burnt AND underdone pancakes, and some how he’s still encouraged me to try again). After crowd-sourcing some tips for how to make my pancakes come out right, I think I’ve finally figured it out: an easy vegan pancake recipe for us all!

easy vegan blueberry pancakes

Now, the most important parts of pancakes in my opinion are: 1) not burnt while also cooked all the way through, 2) tastes sweet, but not too sweet, and 3) a balance between being fluffy and dense – you don’t want to be eating a cake, you want a pancake!

For me, this recipe covers all of these things. By using a non-stick pan (VERY IMPORTANT, probably the most important thing you can do to ensure you don’t burn your pancakes), oiling between each pancake, and watching carefully for bubbles, you can make sure your pancake is fully cooked but not burnt. 

Now, you’ll want to make sure you see little bubbles all the way from the edges of the pancake to the center before you flip! If you don’t, you’ll end up with an under-cooked pancake. If you wait for these bubbles to appear all the way in the center, you flip, and then you find your pancake is burnt, you’ve probably got your heat up a bit too high. Try lowering it a bit for the next pancake. Low and slow, y’all!

Now, sweetness. This recipe calls for just a bit of sugar, and the sugar is emphasized with a bit of vanilla. I highly encourage not skipping out on the vanilla – it enhances the flavor a lot! And, most importantly, do not use ANY extra salt. I learned that the hard way.

Lastly, the combination of baking powder and apple cider vinegar allows for the perfect amount of rise for these pancakes. Not too dense, but you aren’t going to end up with a cake either.

vegan blueberry pancakes

Once you’ve made your pancakes, you can serve them right off the pan or you can store them in the oven in a baking pan covered in foil. Preheat your oven to 250 degrees F, and your pancakes will stay warm until you’re ready to eat them.

There are so many ways you can top your pancakes. You can go classic with maple syrup and vegan butter, add fruit, or try something totally new, like this Amaretto cream I’m using here. Get creative and delicious.

Growing up, my weekends were never complete without a pancake breakfast, and this Easy Vegan Blueberry Pancake recipe is a great way to incorporate that in to your vegan lifestyle. I would love the hear how this recipe turns out for you and how you top your pancakes. 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 pancakes
Print Recipe

Easy Vegan Blueberry Pancakes

Have a relaxing and delicious Sunday morning with this quick and easy vegan pancake recipe! Use blueberries or your favorite seasonal fruit (or even chocolate chips!).
Prep Time3 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: meals in under 30 minutes, vegan breakfast, vegan pancakes
Servings: 8 pancakes

Equipment

  • non-stick pan

Ingredients

Dry Ingredients

  • 1 cup all purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ½ cup blueberries optional

Wet Ingredients

  • 1 cup vegan milk
  • 1 tbsp olive oil plus extra for oiling the pan
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  • Whisk together the dry ingredients in a bowl, then toss in the blueberries until they are fully coated and incorporated.
  • In a separate bowl, whisk together the wet ingredients until fully mixed.
  • Heat a non-stick pan over just under medium heat. Add 1 tsp oil and heat until it easily glides around the pan and you can feel the heat coming off the pan. Another way to check your pan has warmed all the way is to drop a drop of water and see if it sizzles.
  • Add the wet ingredients to the dry ingredients and fold them together until they are just mixed.
  • Immediately add approximately ⅓ cup of batter to the pan (use more or less for larger or smaller pancakes) and let it cook until it gets bubbly throughout the top of the pancake. The sides will also get a bit turned up and brown.
  • At this point, you can flip your pancake. Cook for 3 minutes. After 3 minutes, you can check the bottom of the pancake to see if it is golden brown. If it is, you can remove it from the heat; if not, let it cook a bit longer.
  • Repeat until all of the batter is used. Make sure to add 1 tsp of oil between each pancake. You can add more than one pancake to the pan at a time if your pan is big enough. You can also store the finished pancakes in an oven preheated to 250°F in a pan covered in foil while you prepare all of the pancakes if you'd like.

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

homemade marinara sauce

Easy & Impressive Weeknight Meals: Homemade Marinara Sauce

I grew up on “pasta and red sauce.” That’s what my family called pasta dinners, which was usually pasta (definitely not whole wheat!), red sauce from a jar, and a can of vegetables. And y’all, pasta night was usually one of my favorite dinners! I freaking love pasta – always have, always will.

Now that I’ve gained some more skills in the kitchen, I wanted to up my pasta night game while still keeping in the spirit of “pasta and red sauce” – basically, these meals were meant to be easy for my parents who were both working and trying to take care of three kids. So, with that in mind, I created this easy, but still delicious and impressive, marinara sauce recipe that you can use with your favorite pasta.

homemade marinara sauce

There is a little bit more chopping than just opening up a jar – you’ve got to chop up an onion, some garlic, and some fresh basil. Of course, you can always substitute in pre-minced garlic (1:1) and dried basil (use half as much dried as fresh) to cut down on the chopping. The only other prep is blending up your tomatoes – if you’ve got a high powered blender, throw them right in whole! If you don’t, you’ll probably want to half or quarter them to give your blender an easier time.

From there, it’s really just throwing everything in the pan and cooking. You’ve got to keep an eye on your onions, garlic, tomato paste, and basil to prevent burning (and if you’ve substituted dried basil, no need to let it cook before moving on to the next step). The rest is just simmering. And don’t forget to add in your favorite meat alternatives for a bit of added protein and flavor. I used Morningstar Crumbles when creating this recipe, but I’ve also used Tofurkey Italian style sausages, which were also delicious.

The sauce itself is completely gluten free, and can be kosher. Be sure to check for the kosher symbol on the tomato paste and tomato purée. Also, you’ll want to make sure any meat alternatives you add in are kosher and gluten free.

homemade marinara sauce

One last note: you’ll want to adjust your salt depending on any meat alternatives you add in as well, as some of them can be kind of salty. So, be sure to do some taste tests as you’re cooking!

If you’re looking for an easy, but definitely impressive weeknight meal, look no further than this homemade marinara sauce. You can find ways to make it your own through adding additional spices or changing up the meat alternative you use (or leave it our altogether!). 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!

homemade marinara sauce
Print Recipe

Quick & Easy Homemade Marinara Sauce

This marinara sauce is super quick and easy to make and is sure to impress! Featuring fresh basil and tomato purée, the flavors really come through after 25 minutes simmering on the stove.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, easy vegan recipes, homemade marinara sauce, homemade pasta sauce, meals in 40 minutes, vegan pasta dishes, vegan pasta sauce
Servings: 4 cups

Ingredients

  • 4-6 servings your favorite pasta depending on how much sauce you like
  • 1 tbsp olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • ½ cup fresh basil chopped
  • 4 tomatoes blended until pureed
  • 1 cup canned tomato pureé
  • 1 tsp oregano
  • 2 tsp salt to taste
  • 2 tbsp maple syrup or other vegan liquid sweetener
  • vegan crumble, sausage, or other meat alternative optional

Instructions

  • Make your favorite pasta and set aside.
  • Heat the olive oil over medium heat. Once hot, add the onions and let cook for 4-5 minutes - until they start to become translucent.
  • Add the garlic and cook until the garlic is fragrant.
  • Add the tomato paste and cook for 3 minutes, stirring frequently to avoid burning and sticking.
  • Add the basil and cook for 2 mins, continue to stir frequently.
  • Add the blended tomatoes and tomato pureé and mix in. Bring to a simmer and add the oregano, salt, and maple syrup.
  • Let simmer for 25 minutes, uncovered. If you are using a meat alternative, add that in with about 10 minutes left.
  • After the 25 minutes, add the pasta into the sauce and mix in well. Alternatively, dole out the past into bowls and pour the sauce on top. Serve hot!

Notes

You can store this sauce in an airtight container in the fridge for up to 4 days. Reheat in the microwave or bring to a simmer again on the stovetop.

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

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.

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

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.

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

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.

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