my recipes – Page 5 – The Jewish Vegan

Vegan Rosh Hashanah Recipes: Roasted Butternut Squash & Apple Soup

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

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

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

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

While this soup was made with Rosh Hashanah in mind, it’s also great for meal prepping because you can make it ahead and freeze individual portions of it. It’s a great fall dish, using both apples and butternut squash. I would love the hear how this recipe turns out for you and how you changed it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan rosh hashanah roasted butternut squash and apple soup

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Vegan Rosh Hashanah Roasted Butternut Squash & Apple Soup

This subtly spicy and sweet soup is a great way to start your Rosh Hashanah dinner. Or, make a large batch to eat throughout your entire week! This recipe is easy to make, and it's gluten-free and kosher, so it's sure to be a hit with everyone.

Prep Time1 5

Cook Time10

Course: Soup

Cuisine: Jewish

Keyword: gluten free rosh hashanah recipes, gluten free soup, gluten free vegan recipe, jewish vegan food, jewish vegan recipes, kosher soup, rosh hashanah recipes, vegan rosh hashanah, vegan rosh hashanah recipes, vegan soup

Servings: 8 cups

Ingredients

Roasted Squash & Apples

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

Soup Ingredients

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

Cashew Cream

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

Instructions

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

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Rosh Hashanah Recipes: Round Vegan Apple CInnamon Challah

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

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

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

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

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

This vegan apple cinnamon sugar challah is the perfect addition for however you are celebrating Rosh Hashanah (even if the only way you’re celebrating is with this loaf!). I would love the hear how this challah turns out for you and any changes you made to the recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan rosh hashanah apple cinnamon challah

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Vegan Rosh Hashanah Apple Cinnamon Sugar Challah

This sugary sweet challah is the perfect addition to your Rosh Hashanah festivities, whether you're celebrating with a big meal or reflecting personally or somewhere in between. Fluffy challah and sweet gala apples make a perfect pair, and the cinnamon adds a great reminder that fall is arriving.

Prep Time50

Cook Time50

Rising Time1

Total Time2 40

Course: Appetizer, Breakfast, Dessert

Cuisine: Jewish

Keyword: easy vegan baking, jewish vegan food, rosh hashanah vegan challah, vegan challah, vegan rosh hashanah

Servings: 1 challah loaf

Ingredients

Challah Dough

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

Apple Cinnamon Filling

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

Cinnamon Sugar Topping

1 tbsp granulated sugar
1 tsp ground cinnamon

Wash

non-dairy milk
maple syrup

Instructions

Mix the sugar, oil, salt, and ⅔ cup water in a large bowl until everything is dissolved. Using warm water helps.
In a separate bowl sprinkle the yeast over the 3 tbsp water. Sprinkle a dash of sugar on top. Set aside for at least 5 minutes until foamy looking.
In the large bowl, add 1 cup of flour and mix. All the clumps may not go away. It’s okay, you can go on to the next step!
Add about ½ cup of flour and the yeast mixture to the large bowl and mix.
Slowly continue adding flour. As your mixture becomes thicker, add the flour more and more slowly. Add flour until the dough only slightly sticks to your hands.
Knead the dough with your hands in the bowl at first for approximately 5 minutes. You’ll need to coat your hands with flour as needed, and continue reapplying the flour throughout so that the dough remains only slightly sticky to the touch. Then transfer the dough to a lightly floured surface and knead for 10 minutes more.
Alternatively, you can knead in a stand mixer using the dough hook for 10 minutes on a medium setting.
Transfer the dough back to the bowl (make sure it is lightly floured). Sprinkle flour on top of the dough and cover with a damp washcloth. Let is rise until doubled in size, for at least 30 minutes.
While the dough is rising, chop your apples and combine them with the cinnamon and sugar. Set aside for filling later.
After the dough has risen, preheat your over to 350 degrees F. Transfer your dough back to a lightly floured surface. Divide the dough into 4 equal balls of dough (if doing a round challah).
Roll the dough balls into strips between your hands.
Create a divet in the dough with your fingers down the center of each strip that you are going to fill.
Fill the divet with the apple cinnamon mixture, pushing the apple into the divet to really stuff the strand as you pinch the edges of the dough together to close the dough around the apple. Repeat for each strand.
See above for a link to a video on how to braid a 4 strand round challah.
Place the challah on a parchment paper lined tray. Cover the loaf with hand towels and let rise until doubled in size and puffy, at least 30 minutes.
Put your tray in the oven. Bake for 20 minutes.
While your challah is in the oven, create the wash for the top of the challah by mixing equal parts non-dairy milk with maple syrup. Mix the cinnamon sugar mixture in a separate bowl.
After the 20 minutes, remove the challah from the oven and wash with the mixture you created. Sprinkle the cinnamon sugar mixture over top of the challah as well.
Place the tray back in the oven for 20-30 more minutes, until golden brown and a fork placed in between the braids comes out clean. Another method you can try is tapping the bottom of the challah and seeing if it sounds hollow.
Once your challah is done, let it rest on the tray for a few minutes and then transfer to a wire rack to cool completely before eating.

Notes

Alternatively, you can allow your dough to rise in the fridge overnight after braiding. This allows you to split the process in half so it’s less time all at once and it allows your dough to rise a little longer. The only difference is instead of covering with hand towels, you’ll cover with aluminum foil and put it in the fridge. Then follow the instructions the same way.

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Easy Creamy Vegan Caesar Salad with Crispy Tofu Strips

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

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

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

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

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

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

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

You can store the parmesan in an airtight container in the fridge for two weeks. One note is that it’s very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture.

This recipe is the perfect way to get that classic Caesar Salad, but veganized. I would love the hear how this recipe turns out for you. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan caesar salad with crispy tofu strips

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Vegan Kale Caesar Salad with Crispy Tofu Strips

This recipe pairs crispy tofu strips seasoned to perfection with creamy Caesar dressing that coats fresh kale leaves. It makes a perfect salad for a weeknight meal with optional homemade croutons and parmesan cheese toppings.

Prep Time1 20

Cook Time40

Total Time2

Course: Main Course, Salad

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, vegan caesar salad, vegan salad

Servings: 4 servings

Equipment

tofu press*
blender

Ingredients

Crispy Tofu Strips

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

Croutons

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

Caesar Dressing

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

Other Ingredients

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

Instructions

Crispy Tofu

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

Croutons

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

Caesar Dressing (yields approx. 1 cup)

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

Notes

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

**If your grocery store is out of extra firm tofu, you can use regular firm tofu, but it may not come out as crispy.

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Quick Breads: Easy Vegan Blueberry Almond Bread

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

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

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

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

If you want to get the most out of the last days of summer, be sure to give this blueberry almond quick bread a try. And if you’re interested in trying some other quick bread recipes, give my chocolate quick bread or my banana bread recipe a go. I would love the hear how this recipe turns out for you and how you’re enjoying your last days of summer. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Blueberry Almond Quick Bread

This vegan blueberry almond quick bread is slightly sweet with a perfect crunch from the slivered almonds within. Have a slice for breakfast, or pair it with some vanilla ice cream for dessert.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Breakfast, Dessert

Keyword: baking, blueberry almond recipes, easy vegan recipes, quick breads, vegan quick breads

Servings: 1 loaf

Ingredients

Wet Ingredients

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

Dry Ingredients

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

Instructions

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

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Quick Vegan Meals: Simple Cheesy Pesto Toast

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

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

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

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

This quick meal is ready in under 30 minutes, and the pesto can even be made in advance for an even faster meal – perfect for a busy week. I would love the hear what you think of this recipe and how you make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Simple Vegan Cheesy Pesto Toast

Ooey-gooey vegan cheese melted on top of crispy toast with a kale pesto sauce and thick slices of tomato make a great savory breakfast or lunch. This tasty toast is ready in less than 30 minutes with only a few minutes of active cooking time.

Prep Time20

Cook Time8

Total Time28

Course: Breakfast, Main Course

Keyword: easy vegan meals, easy vegan recipe, meals in under 30 minutes, pesto toast recipe, vegan pesto recipe, vegan pesto toast, vegan toast recipes

Servings: 8 toasts

Equipment

Toaster oven (or oven if no toaster oven)

Ingredients

Pesto Ingredients

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

Other Toast Ingredients

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

Instructions

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

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Go-To Recipes: Easy & Fluffy Vegan Challah

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

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

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

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

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

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

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

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

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

I hope that these notes help you make some delicious challah at home. I would love to hear how this recipe turns out for you and what flavors you tried. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Easy Vegan Challah (Single Loaf Recipe)

This easy to follow recipe will provide you with a fluffy loaf of challah for your shabbat celebrations (or to add something special to your week). Add your favorite toppings and fillings to create a challah that's uniquely yours!

Prep Time40

Cook Time50

Rising Time1

Total Time2 30

Course: Appetizer, Breakfast, Dessert

Cuisine: Jewish

Keyword: challah baking, easy vegan baking, jewish food, jewish vegan food, vegan challah, vegan shabbat

Servings: 1 challot

Ingredients

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

Instructions

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

Notes

Some fun toppings that I've used in the past include: sprinkles, cookie butter, vegan beef & cheese, rosemary & garlic, apple & cinnamon, cinnamon sugar, and lemon poppyseed. The sky is the limit when it comes to challah flavors - get creative!

For basically five years I pretty much ate challah right out of the oven. And then I had a day where I had to let it cool for some reason and couldn't eat it right away. And y'all, challah is EVEN BETTER when you let it cool completely first. You can always reheat it in the oven (350 degrees F for 7-10 minutes, wrapped in foil) if you like your bread warm.

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Vegan Summer Salads: Watermelon Kale Salad

Summer is coming to a close soon (I can feel it getting cooler at night!), and I’m really trying to find ways to use up my favorite summer produce before I can’t find it anymore in the grocery stores. I’ve written about my love of watermelon before, especially how refreshing it is in the summer, and this salad is no different. I’ve never been one for salads before, but kale is honestly really making me come around. And of course, it’s hard to not love a salad filled with watermelon (and feta!).

I actually was trying to think of some way to use up the rest of my watermelon after making some delicious sweet recipes with it. Using watermelon in a more savory dish was not the most intuitive thing to me because watermelon really screams sweet to me. But the sweetness of the watermelon really complements the saltiness of the olives and feta, and the textures of the different ingredients of this dish go very well together.

I decided to use Violife Feta (which is certified kosher) in this recipe, but you can use another vegan brand or make your own at home.

You can also find the instructions for a very simple balsamic dressing in the recipe below – feel free to find ways to infuse it with other flavors or use a store-bought balsamic if you have one you like!

Lastly, if you pick up a whole watermelon for this recipe and don’t end up using the whole thing, check out my Watermelon Ice Cream Bars recipe or my Watermelon Slushies recipe for ways to use the rest of your melon.

If you’re trying to find a unique way to use your watermelon or you just love watermelon like me, give this Watermelon Salad a try! I would love the hear what you think of the recipe and if you made any changes 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!

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Vegan Watermelon Kale Summer Salad

This refreshing summer salad features watermelon and vegan feta cheese, as well as a simple balsamic vinegar dressing. As a gluten free dish, it can be the feature of your outdoor gathering or a side dish you bring along to impress your friends.

Prep Time10

Total Time10

Course: Main Course, Salad

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, meals in 10 minutes, summertime vegan meals, vegan salad, vegan summer, watermelon recipes

Servings: 4 servings

Ingredients

½ cup slivered almonds raw, unsalted
1 tbsp spiralized mint leaves plus extra for garnish
¼ watermelon approximately 2 cups, cut into ½ in to 1 in cubes
8 cups kale removed from the stems
½ package Violife feta
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions

Preheat the oven to 350°F. Line a baking tray with parchment paper and add the almonds. Toast for 7-8 minutes, being sure to watch carefully for the last 2 minutes or so to ensure it doesn't burn. Remove from the oven and let cool as you finish preparing the rest of the meal.
Cube the watermelon, prepare the kale, break apart the feta, and spiralize the mint leaves. To spiralize the mint leaves, roll a mint leave up tightly on its' shortest edge and then slice through the roll to create spirals.
In a separate bowl, whisk together the balsamic and olive oil to create the dressing.
Mix all of the ingredients together!

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Easy Vegan Cashew Pesto with Gnocchi

I’ve been thinking above making from scratch some of the pre-made products I usually buy at the grocery store – both as a way to have a little more control over what I’m eating and also as a way to practice more recipes! That’s what inspired me to give making a homemade vegan pesto a try (plus, I just really love pesto!).

I usually buy the Trader Joe’s Kale, Cashew, & Basil Pesto to use with a bunch of different dishes. While I do love this pesto, normally I spice it up a bit by adding lemon juice, salt, and pepper (and sometimes other things depending on the dish). It’s also obviously a little easier to use a pre-packaged pesto – just scoop it out of the package and add it to your dish.

So, definitely give the Trader Joe’s pesto a try if you’re looking for the easiest option (and it’s available to you!). But if you want a homemade pesto that’s also pretty easy to make, this pesto is for you! Besides roasting the garlic, the only other step is throwing everything into the blender and blending it all up!

If you’d like to serve your gnocchi or pasta with roasted grape or cherry tomatoes, it’s very easy to do. Cut the tomatoes in half, drizzle them with olive oil, and add a dash of salt and pepper. Then, roast them in the oven for 20-25 minutes on 400 degrees F.

I also highly recommend making some vegan parmesan to sprinkle on top of your dish. 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

Lastly, you can use this pesto with many different recipes. I’ve used it here with Trader Joe’s cauliflower gnocchi (which makes this recipe completely gluten free), but you could do any kind of pasta you like. You can also stray from pasta entirely and use it on sandwiches, paninis, melts, pizza, on vegetables, and more. Get creative with it! The recipe makes enough for about four servings of pasta, so keep that in mind when determining how much you might need.

If you’d like to try making your own pesto at home, this recipe is for you! I would love the hear how this pesto turns out for you and how you end up using 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!

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Homemade Vegan Pesto with Gnocchi

This homemade vegan pesto is easy to make and is made in the blender. With a slight cheesy taste from nutritional yeast, this vegan and gluten-free sauce is perfect for gnocchi (or whatever pasta you're craving)!

Prep Time25

Additional Cook Time for Gnocchi20

Total Time45

Course: Main Course

Keyword: easy vegan dinner, easy vegan recipe, gluten free, gluten free vegan, gluten free vegan recipe, kosher recipe, vegan pesto recipe

Servings: 4 servings

Equipment

blender

Ingredients

20 grape tomatoes roasted, see above for instructions
1 bag frozen Trader Joe's cauliflower gnocchi or your favorite gnocchi
2 cloves garlic
½ cup cashews raw, unsalted
½ cup olive oil
¼ cup fresh parsley leaves
2 tbsp lemon juice
½ tbsp nutritional yeast
3½ cups kale leaves stems removed
salt & pepper to taste
vegan parmesan optional as garnish, see above for recipe

Instructions

If you are planning to use the grape tomatoes with this dish, follow the instructions above and set the tomatoes aside when done.
If you are using the Trader Joe's cauliflower gnocchi, preheat the oven to 400°F and place the gnocchi on a parchment paper lined tray in a single layer. Place in the oven on the middle rack and bake for 40 minutes, flipping halfway.
While the gnocchi is in the oven, place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
After the garlic is done, put all of the ingredients (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice) in the blender and blend 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.
Mix the pesto with the gnocchi and serve warm with the tomatoes and sprinkled with vegan parmesan.

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Easy Recipes For Your Repertoire: Roasted Cherries & Toasted Almonds

It has gotten noticeably cooler here (and by “noticeably cooler,” I mean “not scorching hot”). While I would normally be jumping for joy at the first signs of cooler weather and the return of fall, I’m actually pretty bummed because this was one of the first years that I started to take advantage of the range of fresh fruit that’s available during the summer. I incorporated watermelon, mango, cherries, pears, and more fruit into recipes and meals this summer, and the loss of the fresh fruit is feeling like a real bummer.

Over the past few weeks, I’ve been trying to work with as many fresh fruits as possible, even if it’s just in small ways. Fruits can be added as really great accents to other recipes and main dishes. Oftentimes, you don’t even have to do anything fancy to them to make a really wonderful and impressive looking dish. Hopefully, this easy roasted cherries recipe can inspire your own creativity in making dishes that complement the fresh cherries you can find as the summer comes to an end!

This recipe is really quite simple: remove the pits from the cherries (I pulled mine out after cutting them in half) and quarter them, mix the pieces with lime juice and agave, and then roast for 15 minutes. The lime juice is really helpful in pulling out even more sweetness from these cherries, so I would definitely recommend including it.

I’ve also included a recipe for toasting almonds because 1) they pair really well with roasted cherries both in flavor and texture, and 2) they smell AMAZING. I honestly think toasted almonds are one of my favorite smells now. Seriously, toasting almonds is worth it for the smell alone. Anyways, you’ll want to be careful when toasting the almonds in the oven, as most nuts go from toasting to burning very easily. You’ll want to keep a careful eye on them during the last few minutes of toasting to ensure they aren’t burning.

I paired my almonds and cherries with Oatly vanilla ice cream, which I have to say is one of the best vanilla ice creams I’ve ever had. There are lots of things you could do with these, however:

use different flavors of ice cream
add the cherries to a smoothie or milkshake
pour over cakes or sweet breads
eat with hot oatmeal, overnight oats, or chia pudding
mix with yogurt
and so many more options

Get creative and find what works for you! You can add this recipe to your repertoire and use it whenever you have a craving for cherries or another recipe needs a little something extra. I would love the hear how you use this roasted cherries and toasted almonds recipe, and what changes you make 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!

roasted cherries, toasted almonds, and ice cream

Print Recipe

Roasted Cherries with Toasted Almonds

This easy way to prepare cherries really highlights their sweetness and can be paired with a variety of other vegan options for breakfast or dessert, such as cakes, ice creams, yogurts, oatmeal, and more! Throw on some toasted almonds to add a bit of crunch and their subtle flavor.

Prep Time8

Cook Time15

Total Time22

Course: Breakfast, Dessert

Cuisine: American

Keyword: easy vegan baking, easy vegan recipe, roasted fruit recipes

Servings: 10 servings

Ingredients

½ cup almonds slivered
1¾ cups cherries pitted and quartered
½ tbsp lime juice
1½ tbsp agave nectar

Instructions

Toast the almonds on a baking sheet lined with parchment paper in the oven on 350°F for 7-8mins. For the last 2 minutes, be sure to watch closely, as nuts in the oven go quickly from toasting to burning!
While the almonds are toasting, quarter your cherries and mix them with the lime juice and agave nectar. Place them on a baking sheet lined with parchment paper.
Once the almonds are done, place the cherries in the oven on 425°F and roast for 15 minutes.
Remove from the oven and serve over your favorite desserts or breakfast items.

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Taco Tuesday: Vegan Cabbage Tacos with Beans Your Way

Taco night may be the best night of the week – and not only because tacos are absolutely delicious. What I love even more than how delicious tacos are, is how tacos are so easy to customize and add in the flavors you’re craving on the night you’re having them. Or, in the case of these tacos, you can use up the leftover ingredients from other recipes!

These tacos feature red cabbage because I bought a head of red cabbage over two weeks ago and STILL hadn’t used all of it. My partner & I have been working on ways to lower our food waste, so I have been striving to really use every bit of the fresh vegetables we get every week. With just a bit of it left, I knew it would make the perfect ingredient in my taco night. By adding a bit of lime juice and a dash of salt, I was able to bring out the sweetness of the cabbage in a great way that added something different to these tacos. It also added a really nice color!

The beans featured here are a staple in my house – we use them for lots of different recipes and swap in and out ingredients as needed for the specific flavor profile we’re going for. I’ve used smoked paprika and lime juice here as a complement to the cabbage. You can use other ingredients you have in your kitchen, and feel free to play with the spices to find a unique flavor that you love.

Lastly, go wild with the toppings. Whatever you have in the fridge and in your kitchen, go for it. Some ideas might include:

minced red onion
taco shells, hard or soft (or eat this in a bowl!)
tortilla chips
diced tomato
cilantro
avocado
vegan cheese
vegan sour cream
hot sauces
jalapeño slices
sauteed peppers and onions or mushrooms
cilantro lime rice, or Spanish quinoa
cheese sauce
& so many other options!

I’m really interested in how other folks are thinking about food waste, and what you are doing to combat it in your own homes. I would also 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

Cabbage Tacos with Beans

Top these easy to make cabbage and bean tacos with your favorite veggies, sauces, and sides for a fun meal for the whole family!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: cabbage tacos, easy vegan meals, easy vegan recipe, meals in under 30 minutes, taco tuesday, vegan tacos

Servings: 8 tacos

Ingredients

Cabbage

1 tbsp olive oil
2 cups red cabbage sliced into small pieces
1 tbsp lime juice
salt & pepper to taste
smoked paprika to taste

Beans

1 can black beans
1 tomato chopped
1 yellow or white onion chopped
2 cloves garlic minced
1 tbsp minced cilantro
1 tbsp nutritional yeast
2 tsp smoked paprika
1 tbsp lime juice
salt & pepper to taste
any additional vegetables corn, spinach, peas, etc.

Optional Ingredients

red onion minced
hard or soft taco shells
tomato diced
cilantro
avocado
vegan cheese
other toppings as desired

Instructions

To Make Cabbage

Heat the oil over medium heat in a pan. Add the cabbage and sauté for about 4-5 minutes until it starts to get softer. Add the lime juice and sauté for another 2-3 minutes. Then season with salt, pepper, and smoked paprika to taste.

To Make Beans

Add all of the ingredients into a pot over medium-high heat and bring to a boil. Lower to medium-low and let simmer for about 10 minutes, or until the onions become translucent. Adjust seasonings to taste.

To Make Tacos

Add all of your ingredients to your tacos shells as desired! You may want to double up on your soft shells so that it all doesn't leak through. Enjoy!

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