Category: my recipes

vegan stuffed shells

Easy & Impressive Weeknight Recipe: Vegan Stuffed Shells

I’ve been doing a lot of self-exploration and reflection lately, and one of the things I’ve been thinking a lot about is my fear of failure. I think on some level, everyone is afraid to fail – that’s pretty normal. No one WANTS to fail at something or do something wrong or bad. It’s natural to want to get things right and be successful.

I’ve realized that for me, fearing failure can sometimes become so immobilizing that I want to quit the thing I’m afraid of failing at or never try in the first place. Anyone else ever been there?

This past weekend, I started to doubt my ability to learn and grow and become better at food photography, cooking, and baking. I got this gnawing feeling in my brain that I should give up. It gave me a lot of anxiety and made it difficult to accomplish the goals I had set out to accomplish for The Jewish Vegan.

I had a long conversation with my partner where I talked through my fears. I came to the realization that my fear of failing was holding me back. Is it possible that I might fail? Yes. But does that mean I shouldn’t try? Heck no! Between now and my possible failure (or success!), I will have learned so much. Failure can help you grow, too. Yes, it sucks to fail, but that doesn’t mean that what you were doing wasn’t worthwhile.

(I do want to note that there is privilege in being afforded the opportunity to fail and learn from it. Folks of privileged identities face less risk for failing than do folks of marginalized identities.)

I don’t think that my fear of failure will ever entirely disappear, but I feel more energized to push through my fear and take risks. I’ve realized that even if that risk doesn’t pay off in the way I thought it would, I will have still gained something.

One of the new things I am trying is interesting flavor combinations, which I’ve tried out here in this Vegan Stuffed Shells recipe. To me, the mushroom, spinach, and cheesy ricotta flavors really play well together in this dish.

vegan stuffed shells

The other great thing about this dish is that it’s a quick dish to make – just 30 minutes total and about half of that is waiting for the shells to finish cooking! This is also a fun dish to make with kids as they can help stuff the shells (as long as you don’t mind a little mess and a few split shells!). Lastly, the use of tofu and cashews in this dish means that it’s got the added benefit of being packed with protein.

I used a 9in pie dish to cook these shells, but you can use any baking dish you have. My pie dish fit 12 shells, so if you’re planning to make more, you will need more dishes. You’ll also want to make sure to use enough sauce to coat the outside of the shells before baking, otherwise they might get a bit crunchy in the oven. Lastly, feel free to try different leafy green veggies in your shells for a different flavor or texture! I think kale might be a good option to consider because it would add a really interesting texture.

I would love the hear what you think of this recipe and any changes you made. 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 stuffed shells
Print Recipe

Vegan Stuffed Shells

These mushroom, spinach, and vegan ricotta cheese stuffed shells are quick and easy to make and full of flavor.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, pasta dish, quick vegan dinner, stuffed shells
Servings: 4 servings
Calories: 578kcal

Ingredients

  • 12-16 jumbo shells
  • 1/2 tbsp olive oil
  • 1 cup baby bella mushrooms finely chopped
  • 1 cup spinach roughly chopped
  • 1 jar your favorite marinara sauce

Ricotta "Cheese"

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

Instructions

  • Preheat the oven to 400°F.
  • 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.
  • In another pot, boil the cashews for 15 minutes.
  • While the shells and cashews are boiling, heat the oil in a pan over medium heat. When hot, add the mushrooms and cook until browned (about 4 minutes).
  • Add the spinach and cook, covered, until wilted. Set aside.
  • On a plate, use a fork to smash the tofu completely. It will be completely crumbled when done. Transfer to a bowl.
  • Add the cashews and the ½ cup water into a blender 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, mushrooms, and spinach to the bowl with the tofu and combine. Mix thoroughly and add more salt and pepper, to taste.
  • In a baking pan or pie pan, spread a thin layer of marinara sauce along the bottoms of the pan.
  • Spread a layer of marinara sauce inside one of the shells, then fill the shell with the ricotta mixture. Place in the 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 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.
  • Place the pan in the oven and bake for 15 minutes. Remove and let cook for approximately 10 minutes before serving.

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vegan funfetti cake

Happy Birthday! Vegan Funfetti Cake & Vanilla Frosting

I love to celebrate and mark occasions. It doesn’t matter the occasion – a holiday, a personal celebration, a graduation, a birthday – if there’s something to be happy about, I want to find a way to celebrate it. I spend a whole month celebrating Halloween (I call it “Halloween Month” and I decorate on October 1st. I also have separate decorations for fall!). I make special recipes for Jewish holidays like Shavuot (check out my vegan cheesecake – sure, I may have created for Shavuot, but I definitely eat that year-round and for OTHER celebrations). And I try to mark yearly occasions as well, such as the adopt-iversary of my dog, Charlie, and the anniversary of my partner and I moving in together.

So, when the one year anniversary of my creation of The Jewish Vegan came around, I knew I needed to mark the occasion. I created my account on Instagram exactly one year ago today, so I consider July 15th to be @thejewishvegan‘s birthday! Starting The Jewish Vegan really started a new chapter in my life, so it only felt right to celebrate in some way. And what better way to celebrate a birthday than with cake?

I wanted to create the happiest cake I could think of, so I went with Funfetti! All of the different colors with the added sprinkles on top just felt right. If you’re looking for just a vanilla cake, you can leave out the Color Kitchen Confetti and Sprinkles.

This cake turned out remarkably soft and the frosting turned out quite a bit less sweet than a traditional buttercream. While I did use both vegan butter and powdered sugar to create the frosting, I went a bit lighter on the sugar than normal. The frosting is a bit less stiff than a normal buttercream as well, but held up the second layer of cake just fine and, after a bit of time in the fridge, held up even better. If you’d like a stiffer frosting, you can add up to a cup more powdered sugar.

This recipe is also very simple to make, even though I did add it under the “been working on my skills” section. The reason for this is that making the batter is very easy: mix together the dry and wet ingredients separately and then combine and pop in the oven. The frosting is pretty simple as well. It really just involves creaming the butter and sugar together.

However, the more difficult part that requires some learning is assembling the cake and frosting. Making the top of a cake level is a bit more difficult than one would think, but I really encourage you to give it a try! It’s really satisfying to see the double layer of cakes (and this cake tastes so good that if it ends up a bit lopsided, I don’t think anyone will really mind). Figuring out the right amount of frosting and pressure to apply at any one time also takes a bit of practice, but I’m sure you’ve got it!

If you’ve got a celebration coming up, I highly recommend giving this cake recipe a try. I would love the hear how this recipe turns out for you and if you make any changes. 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!

vanilla funfetti cake
Print Recipe

Funfetti Cake & Vanilla Frosting

This FUNfetti Cake recipe is easy and sure to be a hit at your next birthday bash, especially when paired with the lightly sweet vanilla frosting and colorful sprinkles.
Prep Time10 minutes
Bake Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: baking, easy vegan baking, easy vegan recipe, vegan baking, vegan birthday cake, vegan cake, vegan dessert
Servings: 14 slices
Calories: 789kcal

Ingredients

Dry Ingredients

  • 5 ½ cups all-purpose flour
  • 4 cups sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp salt

Wet Ingredients

  • 4 cups vegan milk
  • 1 cup oil
  • 4 tbsp apple cider vinegar
  • 4 tbsp vanilla extract

Vanilla Frosting Ingredients

  • 1 cup vegan butter, at room temperature I used Earth Balance
  • 3 cups powdered sugar
  • 2 tsp vanilla extract

Optional

  • 1 package vegan confetti I used Color Kitchen brand
  • 1 package vegan sprinkles I used Color Kitchen brand

Instructions

Funfetti Cakes

  • Preheat the oven to 350°F. Line with parchment paper and then grease two 9" baking pan.* Set aside.
  • In one bowl, whisk together all of the dry ingredients. If you are using the confetti (rather than making just a vanilla cake), add at least 2 tbsp of confetti to the dry ingredients.
  • In another bowl, whisk together all of the wet ingredients.
  • Once the oven has preheated, add the wet ingredients into the dry ingredients and fold together until just combined. The batter will still be a little lumpy - that's okay! You don't want to overmix the batter or the cake will turn out dense rather than soft.
  • Split the batter between the two pans evenly and place the pans in the oven.
  • Bake for 1 hour and 15 minutes, or until golden brown and a toothpick comes out clean from the center of the cake.
  • Once the cakes are done, let them cool in the pan for 10 minutes. Then, transfer them to a wire cooling rack and allow them to cool completely.

Vanilla Frosting

  • Add the butter to a bowl or stand mixer. Cream using the stand mixer or a hand mixer for 2-3 minutes, or until smooth and creamy.
  • Sift the powdered sugar into the bowl and mix in to the butter until smooth and creamy.
  • Add the vanilla and mix until fully incorporated.
  • If not using immediately, place in the fridge until about 10-15 minutes before you are ready to use it. Let it sit out at room temperature if it's been in the fridge before using.

Assembling Your Funfetti Cake

  • When your cakes are fully cooled, use a serrated knife to cut off the rounded tops. Start from the very top, cutting off a bit at a time. You want your cakes to be level across the top.
  • Place the first layer of cake on a plate of cake stand. Add about ⅓ of the frosting to the top of the cake and spread evenly across the top using a spoon or knife.
  • Gently place the second cake layer on top of the frosting layer. Add another 1/3 of the frosting to the top of this layer. You can use the knife to make a design on top if you'd like or make the frosting completely even across the top.
  • Use a knife to spread the last third around the sides of the cake in a thing layer. You will run the knife gently but close to the edge of the cake to create the see-through look.
  • If you are using sprinkles, press them gently into the frosting wherever you would like them (on the top and sides).

Notes

The cake should be kept in the fridge when not being used. The cake will last in the fridge, covered, for up to a week. 
*If you only have one baking pan (like me!) you can split the cake recipe in half and just repeat it twice using the same pan. It takes longer to make the cake, but it is doable. You can also use different sized pans, but you'll want to pay attention to how long your cake is in the oven. A bigger pan will need less time and a smaller pan will need more time.

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one pot chorizo rice

One Pot Chorizo Rice

Today I’m sharing one of my favorite ways I’ve used the Chorizo so far: my One Pot Chorizo Rice recipe. Y’all know I’m a HUGE Trader Joe’s fan and one of my favorite products is the Trader Joe’s Soy Chorizo (see how I’ve used it in my nacho recipe and in a chickpea stew).

one pot chorizo rice

There are so many things I love about this recipe. First, for so many different flavors, it’s quite a simple and quick recipe to pull together. With beans, corn, bell pepper, jalapeño, garlic, and more, this dish packs a flavorful punch with fresh (or frozen!) veggies. 

This meal took me just 30 minutes to make (and most of it was just waiting for the broth to finish boiling off!). I also love that it’s just one pot – when I have a long day or a busy weekend, I don’t want to spend the rest of my night cleaning up the kitchen. It’s great to have a delicious dinner and then an easy cleanup.

This meal is gluten-free (no substitutions needed), so it’s great for whoever you have around your dinner table. Lastly, if you have leftover Soy Chorizo (this recipe calls for just half a package), check out one of the recipes linked above for ideas on how to use the other half package.

If you’re headed out to Trader Joe’s, be sure to pick up this delicious product. I would love the hear how this recipe turns out for you and if you made any changes 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!

one pot chorizo rice
Print Recipe

One Pot Chorizo Rice

This one pot recipe is a great weeknight meal - ready in 30 minutes, little mess and few dishes, and absolutely delish.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, soyrizo, trader joe's dinner, vegan
Servings: 4 servings
Calories: 379kcal

Ingredients

  • ½ tbsp olive oil
  • 2 cloves garlic minced
  • 1 yellow onion finely diced
  • 1 tbsp double concentrated tomato paste or 2 tbsp tomato paste
  • 1 cup rice
  • ½ tsp chili powder
  • 1 tsp cumin
  • 2 cups vegetable broth
  • 1 jalapeno finely chopped, optional
  • 1 bell pepper chopped
  • ½ package Trader Joe's Soy Chorizo
  • 1 can black beans drained
  • ½ cup corn frozen or fresh
  • 2 tbsp cilantro finely chopped
  • ½ tbsp lime juice

Instructions

  • Heat the olive oil in a pan or pot over medium heat. Saute the onion and garlic in the oil for about 2 minutes until you can smell the garlic.
  • Add the tomato paste and cook another 2-3 minutes, stirring with a spatula frequently.
  • Add the rice, chili powder, and cumin. Cook for another 2-3 minutes, stirring frequently.
  • Add the vegetable broth, jalapeno, bell pepper, soy chorizo, black beans, and corn and stir in. Bring the rice to a boil and then let simmer, covered, for 12-14 minutes, or until the broth has boiled off.
  • While the rice is simmering (around 10 minutes in), add the lime and cilantro.
  • Once the rice is finished, add salt and pepper to taste and stir in. Serve hot with cilantro on top and extra lime as desired.

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strawberry dip

Simple Strawberry Dip

Out of the four seasons, summer falls third on the list for me. Where I live in the DC-area, summer is hot and sticky. After 8am, if you’re outdoors for more than just a few minutes you begin to wonder why you ventured outdoors at all. While I do like to swim, I’m not a huge fan of the beach (I prefer a nice lake or pool). And, as someone with very light white skin, I burn so easily (with a burn that fades back to nearly the same skin tone I started with). 

However, even with all of the things I don’t like about summer, there are some things I do like. As someone who loves food, the flavors of summer are absolutely enticing – berries, citrus fruits, coconut, mango, cucumber, tomato, and more! One of my favorite summer flavor: strawberry, which is what inspired this dip.

This dip has a strong strawberry flavor while being subtly sweet. This great combination pairs well with both salty and sweet dippers: pretzel crisps, cookies, strawberries, and even other fruit. It’s smooth and creamy and the cold is perfect on a hot summer day.

It’s also incredibly easy to make: boil some cashews and then blend the ingredients together! Allow the dip to sit in the fridge for a few hours to cool and then serve. The cashews pack a protein punch and the strawberries supply the fruit. With just one tablespoon of added maple syrup for sweetness, this dip is a healthier alternative to other frosting-based sweet dips. It’s also gluten-free!

I would love the hear how this dip turns out for you and what you decide to dip in 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!

strawberry dip
Print Recipe

Simple Strawberry Dip

This versatile dip is the sweet solution to your summer snack needs. With a subtle sweetness and a strawberry flavor, this dip pairs well with lots of different dipping options.
Prep Time3 minutes
Cook Time15 minutes
Course: Dessert, Side Dish, Snack
Cuisine: American
Keyword: cashew dip, easy vegan recipe, gluten free, gluten free vegan, vegan, vegan dip
Servings: 1 cup
Calories: 952kcal

Equipment

  • blender

Ingredients

  • 1 cup raw cashews unsalted
  • ½ cup water
  • 8 strawberries
  • 2 tbsp vegan milk
  • 1 tbsp maple syrup
  • ½ tbsp lemon juice
  • ¼ tsp vanilla extract

Instructions

  • Fill a small pot with water and bring to a boil. Add the cashews and boil for 15 minutes.
  • Drain the cashews and add them to a blender. Add the ½ cup of water and blend until it begins to become smooth and no big pieces of cashew are visible.
  • Add the rest of the ingredients and blend until incorporated and the mixture is smooth and creamy.
  • Pour into a container and store in the fridge until cooled completely.
  • Serve with your favorite dippers!

Notes

The dip can be stored in the fridge for up to 4 days in an airtight container.

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mini bok choy

Sautéed Ginger & Lemon Bok Choy

IBefore the COVID-19 pandemic began and we all had to physically distance from one another, I hosted a shabbat dinner where I taught my friends how to make challah from scratch using the recipe I’ve posted here on my blog. 

I always knew I loved teaching. From a young age, I talked about wanting to be a teacher. I’ve taught classes at the university I work at. But there was something absolutely exhilarating about guiding others through my recipe in real time – helping them get a feel for the dough and exactly how sticky it should be, working with them on their own kneading styles, and encouraging them through braiding their loaves. I loved encouraging their creativity as they came up with unique flavor combinations using the ingredients I had picked up – many of them even inspired me! Writing about it right now is actually making my heart flutter a bit.

One of my goals through The Jewish Vegan has always been to grow with you all through sharing recipes and creating a community. I’ve been thinking lately that I want to take that even one step further by creating community in real time. That’s part of the reason I created the “Cook with Me” series, a monthly get together where we can get together and cook or bake one of my recipes in real time. 

The other reason I created the series was to support and bring awareness to organizations that are working towards freedom, particularly around issues of racial justice and in support of Black lives. Each month, a different organization will be chosen and I will be asking folks to make a donation to the organization as part of participating in the series. I will also make a matching donation up to $50 total, but anyone who donates (even past the first $50) will be able to participate.

If you’re interested in getting involved, you can check out the “Cook with Me” series event for July here. This month, we’ll be making my Sofritas recipe, a homemade version of my favorite part of a Chipotle bowl. But in the future, you may see this recipe here as the recipe of the month!

I love this recipe because the ginger, lemon, and soy sauce flavors combine so well together and taste so fresh, especially with the bok choy. This recipe takes just a little over 10 minutes to make, and y’all know I love a quick and easy meal. I also can’t get enough of miniature versions of things, so these baby bok choy have a special place in my heart.

This baby bok choy recipe is also great, because it pairs perfectly with so many different options, such as rice or noodles, tofu, tempeh, or other alternative meat products. You can also alter the recipe to your tastes, such as adding more or less crushed red pepper or experimenting with other spices! You could use other dried or fresh peppers in the recipe, as well.

Depending on the size of your pan, you may need to start with half the bok choy and add a few more at a time until all of them have been added. After the bok choy have finished cooking, be sure to remove them from the pan to prevent them from getting soggy. You can use the leftover sauce on top of rice or your main dish, if you’d like. Lastly, don’t forget that you can substitute liquid coconut aminos for soy sauce if you’re gluten-free.

Quick, easy, and delicious (BONUS: and mini!), this dish has it all. I would love the hear what you think of this recipe and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

sauteed bok choy
Print Recipe

Sautéed Ginger Lemon Bok Choy

This easy recipe can be pulled together in about 10 minutes and can be paired with so many of your favorite main dishes. Fresh garlic and lemon make this dish pop, and crushed red pepper flakes add a bit of heat.
Prep Time4 minutes
Cook Time8 minutes
Total Time12 minutes
Course: Side Dish
Keyword: bok choy, easy vegan dinner, easy vegan recipe, gluten free vegan, quick vegan dinner, side dish, vegan
Servings: 4 servings
Calories: 66kcal

Ingredients

  • 10 miniature bok choy halved
  • 1 tbsp olive oil
  • 1 ½ tbsp soy sauce or sub liquid coconut aminos if gluten free
  • ½ tsp ground ginger
  • 2 cloves garlic minced
  • ½ tbsp juice of a fresh lemon
  • ¼-½ tsp crushed red pepper flakes* optional

Instructions

  • Heat the oil in a pan over medium heat. While the oil is heating up, in a small bowl, whisk together the soy sauce, lemon juice, and ginger.
  • When the oil is hot and easily glides around the pan, add the garlic and cook 1-2 minutes, until fragrant.
  • Add the bok choy to your pan and let cook, stirring occasionally. You may need to add the bok choy in batches depending on the size of your pan. As the bok choy cook, they will shrink slightly, allowing you to add a few more at a time. In total, the bok choy will cook for about 6 minutes.
  • Add the sauce mixture and stir to coat the bok choy evenly. Add the crushed red pepper flakes and cook for about 1 more minute.
  • Remove from the heat, plate**, and serve hot.

Notes

*Use more or less crushed red pepper flakes for a more or less spicy dish.
**Removing the bok choy from the pan is important, otherwise they may get soggy.

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general tso's tofu

General Tso’s Tofu

While there is a documented history of Jews eating Chinese takeout on Christmas, my family extended their love of lo mein and fried rice into a year-round ritual. My use of the word “ritual” may seem silly here, but for many years on most Friday nights I remember us picking up Chinese takeout (so much so that the owner of the restaurant would recognize my dad’s voice on the phone and know his usual order for our family). Someone was always ordering General Tso’s chicken, a Chinese takeout classic. I got a craving for this sweet and spicy sauce and pulled together this recipe using my crispy tofu recipe!

crispy tofu

One thing I love about this recipe is that the tofu is baked instead of fried so it is a bit less oily, but still super crispy! Alternatively, you could use this sauce with tempeh or on another alternative meat product like chik’n tenders/nuggets. Once you have your tofu prepared, the sauce itself takes only 5-7 minutes to make. You can also change the amount of crushed red pepper flakes you use to make the sauce more or less spicy.

I ate my General Tso’s Tofu with rice, but you could also serve it with mixed vegetables like broccoli and carrots or even noodles. Lastly, top your meal with a few extra red pepper flakes, fresh or dried chives/green onions, and sesame seeds!

I would love the hear how this recipe turned out for you (or see how it turned out if you take pictures!). 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!

general tso's tofu
Print Recipe

General Tso's Tofu

The perfect blend between sweet and spicy, this sauce poured over crispy tofu is a great easy meal any night of the week and can be prepared in less than 10 minutes.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Main Course
Cuisine: Chinese
Keyword: crispy tofu, easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, tofu, vegan
Servings: 2 servings
Calories: 354kcal

Equipment

  • whisk

Ingredients

  • 2 tbsp soy sauce or sub liquid coconut aminos if gluten-free
  • 1 tsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • ¼-½ tsp red pepper flakes
  • ¼ cup vegetable broth
  • ¼ tsp ground ginger
  • ¼ tsp garlic powder
  • sesame seeds and chives/green onions to top your dish
  • 1 serving crispy tofu

Instructions

  • In a small bowl, mix together the dry ingredients with a whisk.
  • In a small pan, heat the soy sauce, rice vinegar, and vegetable broth over medium heat until it begins to bubble.
  • Once the mixture is bubbling, quickly add the brown sugar and whisk frequently until the crystals are completely dissolved.
  • Add the dry ingredient mixture you created earlier and whisk continuously until well combined. At this point, the sauce should be getting thicker.
  • Remove the sauce from the heat and let it sit for 3-4 minutes, during which time it will continue to thicken. Once it has gotten to your desired consistency, pour it over the crispy tofu and coat the tofu with it.
  • Top your crispy tofu with sesame seeds and chives/green onions and serve!

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crispy tofu

Ultimate Crispy Tofu

When I first went vegan 11 years ago, I was NOT the biggest fan of tofu. I remember my mom was really making an effort for me to try new foods (despite not being vegan OR vegetarian herself – go mom!), and she cut up some tofu for a salad for me. Plain tofu. On a salad. As my first introduction to the stuff. You can imagine how well that went.

Fast forward to today, and I’m tofu’s biggest supporter. I eat tofu at least 2-3 times a week (sometimes more), and I even enjoy eating tofu plain (13-year-old me would never believe it)! But it took me eating some really delicious tofu before I got to that point.

So, if you are like I was and can’t quite stomach tofu right now, this is the recipe for you! This recipe is great because it really changes the texture of the tofu to be very crispy and also because it allows for a really great range of flavors. For example:

  •  Basic tofu: follow the recipe below, using a pinch or two of salt and a dash of pepper
  • Rosemary garlic tofu: follow the recipe below, using a pinch of salt, a dash of pepper, 1/2 tsp garlic powder, and 1/2 tsp ground rosemary
  • Fried Chick’n tofu: follow the recipe below, using a tsp of the Trader Joe’s Vegan Chicken-less Seasoning Salt
  • Spicy tofu: follow the recipe below, using a pinch of salt, a dash of pepper, and a 1/2 tsp of cayenne pepper (or more, to taste!)
These are just a few ideas to get you started, but I really encourage you to figure out different flavor combinations. 
 

Two other important notes about this recipe: 1) try to use extra-firm tofu if possible! You can use firm tofu, but it may not turn out as crispy. And 2) pressing your tofu is a really important step – don’t skip it! I offer two different ways to press your tofu in the recipe below.

I would love the hear what flavor combinations you use with this recipe and how you use this tofu 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!

crispy tofu
Print Recipe

Ultimate Crispy Tofu

If you've struggled to find a tofu recipe that gets crispy in the oven, this is the recipe for you! This tofu is crispy, delicious, and can be easily customized for a wide range of recipes.
Prep Time1 hour 5 minutes
Cook Time40 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Keyword: crispy tofu, easy vegan recipe, gluten free, gluten free vegan, tofu, vegan
Servings: 1 serving
Calories: 613kcal

Equipment

  • tofu press*

Ingredients

  • 1 package extra firm tofu** usually around 14oz
  • 1 tbsp olive oil
  • 2 tbsp cornstarch
  • 2 tbsp nutritional yeast
  • salt, pepper, and other spices to taste

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 400°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 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.
  • Add the crispy tofu to your favorite dishes or pop them in your mouth all on their own!

Notes

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

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vegan soyrizo & chickpea stew

Soyrizo & Chickpea Stew

You may have noticed that Trader Joe’s is pretty much my go-to grocery store – I shop there weekly and so many of their products are staples in my home. One such product is their vegan Soy Chorizo – I use it in so many different ways and recipes. I’ve even used it on vegan nachos!

The TJ’s Soy Chorizo – or “Soyrizo,” as I like to call it – is featured so well in this stew. It adds a great texture, especially when contrasted with both the cherry tomatoes and chickpeas. It also makes flavoring this dish super easy – the Soyrizo already has a slightly spicy and (a bit more) salty taste, so all that really needs to be added is a bit of smoked paprika (or swap with regular paprika if that’s all you have at home!).

I know that not everyone has a Trader Joe’s nearby, so if you can’t easily access this “Soyrizo,” any vegan meat alternative will work. You just might need to add a few extra spices, like cayenne pepper and chili powder, to taste. If packaged meat alternatives aren’t your thing, you could also give Sweet Simple Vegan’s Mushroom Walnut Vegan Taco Meat a try in this dish.

In addition to this dish being super quick and easy to make, it’s also gluten-free! The Trader Joe’s Soyrizo is gluten-free (be sure to check whatever vegan meat alternative you use to ensure it’s gluten-free!).

If you’re making your grocery list for your next shopping trip, be sure to include Trader Joe’s “Soyrizo” on it so you can give this dish a try! I would love the hear what you think of this dish or if you make any changes. 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 soyrizo & chickpea stew
Print Recipe

Soyrizo & Chickpea Stew

Quick, easy, spicy, and delicious - this meal packs a punch! Made with both Trader Joe's Soy Chorizo and chickpeas, this dish would be great on top of rice, pasta, or another grain of your choice.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Keyword: chickpea dinner, easy vegan dinner, gluten free, gluten free vegan, quick vegan dinner, stew, trader joe's dinner, vegan, vegan trader joe's
Servings: 4 servings
Calories: 259kcal

Ingredients

  • ½ package Trader Joe's Soyrizo or other vegan meat alternative
  • 1 can chickpeas drained and rinsed
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1½ cups cherry tomatoes sliced in half
  • 1 tbsp olive oil
  • 2 tbsp cilantro chopped
  • 1 tbsp tomato paste
  • ½ cup vegetable broth plus 2 tbsp
  • 1/2 tsp smoked paprika
  • lime juice to taste
  • cayenne pepper, salt, & pepper to taste

Instructions

  • Heat the oil in a pan over medium heat. Once heated, add the garlic and cook until fragrant, 1-2 minutes.
  • Add the onion and cook for 3 minutes, stirring occasionally.
  • Add the Soyrizo and break into large chunks. Cook for 3-4 minutes, moving gently.
  • Add the tomato paste and stir into the Soyrizo.
  • Add the rest of the ingredients* and let cook for 6-7 minutes, stirring occasionally.

Notes

*I don't recommend using any additional salt if using the Trader Joe's Soyrizo, as it is quite salty as is. The Soyrizo is also a bit spicy, so be sure to taste it first before adding additional cayenne pepper.

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vegan shavuot cheesecake

Creamiest Vegan Shavuot Cheesecake

I didn’t grow up celebrating Shavuot, but I did grow up loving cheesecake. Maybe it was inevitable, having spent 12 years of my childhood in New York or having a dad who spent nearly his entire life there. New York Cheesecake is kind of a thing. Whether it was going to New York diners with my grandparents or celebrating birthdays at the Cheesecake Factory after moving to North Carolina, cheesecake was a part of the way my family got together and celebrated. 

So, when I went vegan, I wasn’t sure I’d be able to enjoy cheesecake in the same way. My dad and I made cheesecake together growing up – would I be able to do that again? Would my family even like a vegan cheesecake? 

One of the greatest joys I’ve found in going vegan has been all of the doors that have opened for me because of it, especially considering all of the doors I thought were going to close. Not only did I gain a pathway to a passion of creating recipes my family would love, but I also became inspired to explore my Jewish culture and religion in new ways. My veganism supports both of those things, and I hope it can support the important things in your life too. Maybe this recipe can help.

creamy vegan Shavuot cheesecake

The balance of Tofutti Cream Cheese and coconut milk in this recipe makes for an uber creamy cheesecake with a lightly sweet flavor that will pair really well with tons of different toppings. You could try fruit, sauces (fruity, chocolately, caramely, etc.), whipped cream – and much more!

If you’d like to have your cheesecake sit on it’s own out of the pan like mine is, you’ll need a springform pan. Place a circle of parchment paper in the bottom of the pan  before baking and gentle slide it out from underneath the cheesecake as you slide it onto the tray or stand you want it to live on when it’s done. 

When you’re baking this cheesecake, it will puff up quite a bit in the oven, but it will settle when it cools on the counter and in your fridge. If you have any problems with cracks, you can seal them by heating a butter knife with hot water and (while it’s slightly wet), gently smoothing over the crack. You can also cover cracks with toppings like whipped cream or chocolate fudge!

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!

vegan cheesecake
Print Recipe

Creamiest Vegan Shavuot Cheesecake

This vegan cheesecake is smooth and creamy - the perfect dessert that you can top with fruit, sauces, and more!
Prep Time20 minutes
Cook Time1 hour
Cooling Time8 hours
Total Time9 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: baking, cheesecake, dessert, non-dairy cheesecake, shavuot, vegan, vegan cheesecake, vegan dessert, vegan shavuot
Servings: 16 slices
Calories: 396kcal

Equipment

  • springform pan (optional)*
  • hand mixer or stand mixer
  • food processor or blender (optional, but helpful)

Ingredients

Graham Cracker Crust

  • 15-20 graham cracker sheets**
  • 1½ tbsp brown sugar
  • 8 tbsp vegan butter melted

Cheesecake Filling

  • 3 8oz tubs vegan cream cheese, room temperature*** (I used Tofutti brand)
  • 12 oz canned coconut milk
  • 4 tbsp powdered sugar
  • 3 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tbsp vanilla extract
  • 5 tbsp maple syrup

Instructions

  • Preheat the oven to 350°F. If using a springform pan, cut out a circle of parchment paper a little bigger than the base of the pan and let it hang out of the pan when the side piece is in place.
  • Add the graham crackers and brown sugar to a food processor or blender and pulse until crumbly. Slowly, add the melted butter to the food processor and continue pulsing. After adding about ¾ of the butter, check to see if the the mixture stays mostly together when squeezed in your hand. If it immediately falls apart when poked gently, add more of the butter. Continue adding butter until you can poke it gently and have it stay mostly together or until you reach the full amount of butter.
  • Alternatively, if you don't want to use a food processor, you can grind the graham crackers until crumbly (it will just take much longer) then mix with the brown sugar. Follow the same process above with the butter, being sure to mix well each time the butter is added.
  • Pour the graham cracker mixture into your pan and smooth and gently press onto the bottom and up the sides of the pan until packed closely. Set aside.
  • Spoon the cream cheese into a bowl or into your stand mixer. Whip until creamy and smooth for approximately 1 minute. If using a stand mixer, use the whisk attachment, About halfway through, scrape down the sides and bottom to ensure all the cream cheese gets whipped.
  • Use a sifter to add the powered sugar and cornstarch to the bowl. Add the rest of the ingredients. Mix until incorporated, scraping down the sides. This should take around 2-3 minutes to mix.
  • Pour the mixture over the graham cracker crust and use a spoon to smooth the top if needed.
  • Place in the oven on the second rack from the top and bake for 50-60 minutes. The cheesecake will be pretty jiggly and puffed up, but will settle as it cools.
  • Let sit out for about an hour to an hour and a half on your countertop, then place in the fridge and let cool completely (6-8 hours).
  • After your cheesecake is completely cooled, serve with your favorite toppings!

Notes

*I recommend using a springform pan if you'd like to be able to remove your cheesecake from the pan and have it sit on it's own. If you don't mind leaving it in the pan, you can also use a pie pan.
**Nabisco is the brand I used - the only brand I could find that makes vegan graham crackers (did not include honey). You can use 15-20 sheets depending on how high up the pan you'd like your crust to go.
***Letting your cream cheese sit out and warm to room temperature is important for the whipping process.

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easy weeknight meal sundried tomato chickpea spaghetti

Easy Weeknight Meal: Sundried Tomato & Chickpea Spaghetti

Somehow, even though I spend all weekend at home, I still feel tired after the weekend! You would think that not having anywhere to be would mean I have less to do, but I’m definitely finding ways to keep myself busy. This past weekend, I ended up running a virtual 5K for Poplar Springs Animal Sanctuary, which was really fun and reminded me how much I love running. 

At the same time, my body is now exhausted! I have been focusing a lot more on yoga, since I can do that by myself in the house (thank you, Yoga with Adriene!). This was the first time I’ve run in a while, and I’m really feeling it today. So, I decided to whip out a really easy weeknight meal for after work so I don’t have to worry so much about dinner and can focus on relaxing. I hope this helps you all too!

easy weeknight meal

Besides being absolutely delicious, the best thing about this meal is how quick and easy it is to make – it takes just 20 minutes (including chopping!) and just needs one pan, which means clean up is a breeze. The sundried tomatoes add a really delicious acidic flavor, and the red pepper flakes add a hint of spice (or more, if you really like spicy food and want to go all out!). The chickpeas pack a protein punch and the arugula (or your favorite leafy greens) add some great color and nutrients. Add your favorite pasta (and use gluten-free pasta if you want or need to) to complete this dish.

 I would 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!

Sundried tomato chickpea pasta
Print Recipe

Easy Weeknight Meal: Sundried Tomato & Chickpea Spaghetti

If you're looking for a quick and easy meal that doesn't taste effortless, look no further! This delicious dish takes less than 25 minutes to make - perfect for a hectic weeknight.
Prep Time3 minutes
Cook Time17 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: chickpea dinner, easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, pasta dish, vegan, vegan dinner
Servings: 2 servings
Calories: 535kcal

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 onion diced
  • 3-4 tbsp sundried tomatoes julienne cut, in oil*
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups arugula or other leafy green vegetable
  • salt, pepper, and crushed red pepper flakes* to taste
  • 2 servings your favorite pasta**

Instructions

  • Boil water for your pasta and cook according to pasta directions. Drain and set aside.
  • Heat the oil over medium heat until hot, then add the garlic and cook for 1-2 minutes, until fragrant.
  • Add the onion and cook for 4-5 minutes, until they just begin turning translucent.
  • Add the chickpeas and sundried tomatoes. Continue cooking until the onions are fully translucent.
  • Add the spices to taste. Add the pasta and mix together. Add the arugula and cover, letting it steam for 1-2 minutes until wilted. Then, mix in. Serve hot!

Notes

*Add more of less crushed red pepper flakes for more or less spice. I would start with about an 1/8 of a tsp.
** To make this recipe gluten-free, use a gluten-free pasta.

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