salads – The Jewish Vegan

Tu B’Shevat Easy Vegan Seven Species Pasta Salad

Chag Sameach! Happy birthday trees! Today is Tu B’Shevat, and there are tons of different ways you can mark the occasion (check out this great video for some ideas). As you could probably guess, I’m a big fan of marking occasions with FOOD. I’ve already eaten my Tu B’Shevat Barley Oatmeal and now I have a perfect recipe that can be a full meal or a side!

This Vegan Seven Species Pasta Salad includes all seven of the produce mentioned in the Torah in relation to Tu B’Shevat: grapes, wheat, olives, pomegranates, dates, figs, and barley. It’s filling as a meal or makes a very hearty side. I’ve had it for both dinner and lunch, and I’ve eaten it warm and cold. You have lots of options with this salad!

This salad is also incredibly easy to make: it really just involves cooking your barley and pasta and tossing it with the rest of the ingredients. Now, a note about the lemon juice and white wine vinegar – you can sub for all lemon juice or all white wine vinegar, if you’d like. Another note for this recipe: I highly recommend tossing everything while the barley and pasta are warm because it causes the dates to heat up and get a little melty inside. Even if you ultimately intend to eat this salad cold, it makes for a nice texture in the dates.

One other thing to mention: this pasta salad is different than the traditional pasta salad. It’s intended to be warmer in flavor (not necessarily temperature, although you can eat it heated up). Traditional pasta salads have tons of bright flavors from the veggies to the spices used in them. This pasta salad is warmer flavored because of the dates, figs, cinnamon, and more. It does get some brightness from the pomegranates and lemon juice/white wine vinegar, but overall it is intended to be a different kind of flavor profile.

For me, many of these dried fruits are fruits I would NOT normally eat, so getting to eat them for Tu B’Shevat feels really special. Whether these make a regular appearance on your plate or you’re also trying something new, I hope you enjoy this Tu B’Shevat Vegan Pasta Salad. I would love to 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!

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Tu B'Shevat Vegan Pasta Salad

Featuring all of the Seven Species - pomegranates, wheat, barley, dates, figs, and olives - this recipe is a different take on the traditional pasta salad. It can be served hot or cold, and has warmer flavors than your typical summer pasta salad - perfect for winter!

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Main Course, Salad

Cuisine: Jewish

Keyword: jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, pasta salad, tu b'shevat, tu b'shevat recipes

Servings: 8 servings

Ingredients

4 servings pasta I recommend really any shape except spaghetti type noodles
1 cup pearled barley
3 cups water
dash salt
½ cup quartered figs
¼ cup golden raisins
¼ cup California raisins
⅓ cup chopped dates
1-2 tbsp chopped olives
¼ cup walnut pieces
1 tsp white wine vinegar
½ tsp ground cinnamon
2½ tbsp olive oil
½ cup pomegranate seeds
½ tbsp lemon juice
salt and pepper to taste

Instructions

Bring the barley and water to a boil, then simmer for 25 minutes over medium heat. Salt the water.
When done, the barley will be soft but chewy, and most of the water should have simmered off. However, if there is any water left after 25 minutes, you can drain the barley in a fine mesh sieve.
Cook the pasta according to package directions. Salt the water.
Then add all of the ingredients to a large bowl and mix thoroughly. I recommend mixing while the pasta and barley are still warm, as this will cause the dates to warm up and soften. You can serve the pasta salad right away or cool it for a few hours in the fridge.

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3-Step Salads: Simple Vegan Black Bean Salad

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

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

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

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

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

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Simple Black Bean Salad

This simple black bean salad is filled with nutritious black beans, quinoa, and veggies - and it's ready in just 20 minutes!

Prep Time5

Cook Time15

Total Time20

Servings: 6 cups

Ingredients

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

Instructions

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

Notes

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

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Rosh Hashanah Recipes: Easy Apple & Pomegranate Salad

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

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

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

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

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

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

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

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

rosh hashanah apple pomegranate kale salad

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Rosh Hashanah Apple & Pomegranate Salad

This salad is a great starter to any Rosh Hashanah celebration - or a great filling fall salad for your lunch or dinner. Packed with apples, farro, and kale and topped with walnuts and a pomegranate dressing, this recipe is quick to prepare and delicious.

Prep Time10

Cook Time25

Total Time35

Course: Salad

Cuisine: Jewish

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, easy vegan recipes, homemade vegan dressing, rosh hashanah recipes, vegan rosh hashanah, vegan rosh hashanah recipes, vegan salad

Servings: 6 salads

Equipment

blender

Ingredients

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

Pomegranate Dressing

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

Instructions

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

Notes

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

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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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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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Meals in Under 10 Minutes: Vegan Egg-Less Salad

I was never a big fan of chicken eggs, even before I went vegan. I didn’t like their consistency or how they tasted at all – I always avoided dishes that featured them prominently for the most part. In all honesty, eggs were one of the easiest things for me to stop eating when I went vegan because I didn’t really eat them very much (other than eggs that were already in products).

I never really craved eggs after going vegan either, but I did start to crave vegan alternatives to egg dishes. For example, I absolutely love tofu scrambles now (even though I hated eating scrambled eggs as a kid). I also really like Just Egg as a scramble and as an “egg” in dishes like ramen bowls or fried rice. Eating these dishes made me start thinking about the other vegan “egg” dishes I could create, so I decided to give egg-less salad a try!

This egg-less salad is so easy to make – it’s ready in about 10 minutes. The most complicated part is chopping up the tofu – you want to chop it so it resembles the variable shapes and sizes of the egg whites in non-vegan egg salad. You can do this by first turning the tofu in its side and cutting it in half the long way. Then turn it on its back (the biggest face of the tofu) and slice it along the long edge about 1/4 to 1/2 inch apart. Lastly, you’ll roughly chop it to the desired shapes and sizes, but it should be relatively small.

After chopping the tofu, the rest of the recipe is really just adding all of the other ingredients. The celery and red onion are optional, but they add a bit of a contrasting texture to the rest of the salad that I think is really nice (plus some more veggies!). The most crucial aspect of this dish is the black salt.

You can learn more about black salt here, but it’s important to note that it also goes by Indian black salt or Kala namak and it is used widely in dishes in India, Pakistan, Nepal, Bangladesh and other parts of Southern Asia. It’s become popular in vegan cooking because it has a sulfuric taste to it that tastes (and smells) like egg! This ingredient is really important in this recipe to making this egg-less salad taste like egg.

You can adjust the amount of black salt to alter the egginess of the recipe. I would check the egginess first before adding any additional salt, as both the pickle juice and black salt will add salt flavor to the dish.

One last note – this recipe is gluten free! Just be sure to pair it with a gluten-free bread or wrap, or add it to the top of a salad to complete your meal. I would love the hear how this recipe turned out for you or any changes you made 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!

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Vegan Egg-less Salad

This creamy vegan egg-less salad features tofu and black salt, which give it the dish's "egg-y" texture, flavor, and smell! While this dish tastes super delicious, it takes almost no time to make.

Prep Time10

Total Time10

Course: Main Course, Salad

Keyword: easy vegan meals, meals in 10 minutes, quick vegan meals, vegan egg salad, vegan salad

Servings: 3 servings

Ingredients

1 block extra firm tofu
1½ tbsp dill roughly chopped
¾ tsp black salt
1 tsp dijon mustard
5 tbsp vegan mayo
1 stick celery, large finely chopped
1½ tbsp pickle juice or sub lemon juice
2 tbsp red onion minced
salt & pepper to taste

Instructions

Remove the tofu block from the package and squeeze over the sink between your hands. Press firmly to release as much water as you can without mashing the tofu. Alternatively, you can press it for longer using a tofu press (but I usually skip it with this recipe because it isn't necessary and it makes the recipe faster).
Place the tofu block on its side and cut in half. Then place it on its "face" (the largest rectangle) and chop from one end, cutting through every ¼ to ½ inch or so. Lastly, roughly chop the tofu at all angles to create variable sized and shape pieces (like you might find in a non-vegan egg salad from the egg whites). Move to a mixing bowl.
Add all of the other ingredients to the bowl and mix well. Taste before adding any additional salt, as the pickle juice and black salt are both salty. If the egg-less salad isn't "eggy" enough, try adding a bit more of the black salt before adding plain salt.
Serve cold on sandwiches, in wraps, on beds of lettuce, or however floats your boat!

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Summer Salads: Best Easy Vegan Coleslaw

The prospect of having a big outdoor cookout is pretty slim this year considering my lack of outdoors space (I live in an apartment building) and the global pandemic and all. Despite that, I’ve been taking my normal cookout foods indoors (if you missed my recent oven-“grilled” kebabs post, check it out here). A great addition to any cookout (or at least all of the cookouts I’ve been to and my family has had) is coleslaw!

Now, sometimes I can be a little bit lazy when it comes to chopping – especially when I’m really hungry. I also really enjoy the crunch that comes with cabbage, and that’s on full display in this chunky coleslaw. You can really chop the cabbage as finely or as thickly as you’d like – I went for a variety of sized ranging from over an inch in size to a little less than a half inch.

This salad is really packed full of veggies: two types of cabbage, carrots, celery, and parsley. The cabbage alone is really great for you: according to Eating Well, cabbage packs a real punch when it comes to vitamin K and C and it is anti-inflammatory, among other benefits. Plus, if you buy cabbage, you’ll have cabbage for days – a head of cabbage goes a really long way (just check out my instagram to see how many cabbage posts I made).

The rest of the ingredients are fairly simple: add a little dijon, vegan mayo (I really love Spectrum Organic’s vegan mayo), apple cider vinegar, and salt and pepper to taste. Mix it all together and you’ve got your coleslaw!

This backyard barbecue favorite is great whether you’re picnicking after a hike, throwing a socially distance cookout in your yard, or hanging out in your living room on the weekend. I would love what you think of this recipe and any changes you made 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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Best Chunky Vegan Coleslaw

This quick and easy way to make coleslaw is also absolutely delicious. This coleslaw is also packed with veggies and will leave you full and satisfied.

Prep Time15

Course: Salad, Side Dish

Cuisine: American

Keyword: easy vegan recipe, gluten free vegan, vegan coleslaw, vegan salad

Servings: 8 servings

Ingredients

4 cups green cabbage
3 cups red cabbage
2 medium carrots peeled and shredded
2 celery sticks chopped small
1½ tbsp chopped parsely
2 tsp dijon mustard
5 tbsp vegan mayo I use Spectrum Organic brand
½ tbsp apple cider vinegar
salt and pepper to taste

Instructions

Chop the green cabbage and red cabbage roughly. You can decide how large or small you'd like the pieces to be - I prefer them to be a little chunky.
Combine all of the ingredients together in a bowl and mix well. Add salt and pepper to taste.
Serve cold.

Notes

This coleslaw can be stored in a container in the fridge and will last for up to one week.

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