vegan challah

8-Ingredient Vegan Challah

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

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

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

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

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

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

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

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

Print Recipe

8-Ingredient Vegan Challah

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

Ingredients

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

Instructions

  • Mix the sugar, oil, salt, and water in a large bowl until everything is dissolved. Using warm water helps.
  • Add 3 cups of flour and mix. All the clumps may not go away. It’s okay, you can go on to the next step!
  • Combine the yeast with 1 cup of flour in a separate small bowl. After they have been mixed, add them to the dough mixture and stir in.
  • Slowly continue adding flour. As your mixture becomes thicker, add the flour more and more slowly. Add flour until the dough only slightly sticks to your hands.
  • Knead the dough with your hands in the bowl at first for approximately 5 minutes. You’ll need to coat your hands with flour as needed, and continue reapplying the flour throughout so that the dough remains only slightly sticky to the touch. Then transfer the dough to a lightly floured surface and knead for 10 minutes more.
  • Transfer the dough back to the bowl and cover with plastic wrap. Let sit for 30 minutes to rise.
  • After the dough has risen, preheat your over to 350 degrees F. Transfer your dough back to a lightly floured surface. Divide the dough into 9 equal balls of dough.
  • Use 3 balls at a time. Roll the dough balls into strips between your hands. 
    - If you are going to stuff the challah, create a divet in the dough with your fingers down the center of each strip that you are going to fill. 
    - Fill the divet with your selected topping and then pinch the edges of the dough together to close the dough. 
  • Braid the strips together by placing them side by side. Take the three ends of each of the strips and bring them together while the other ends are angled outwards.
  • Bring the outside strip on the right to the middle of the other two strips. Then, bring the outside strip on the left to the middle of the other two. Repeat until you've braided all the way down. Fix the ends of the challah by braiding and tucking the ends underneath the loaf.
  • Repeat with the other dough balls.
  • Place the challot* on a parchment paper lined tray, ensuring there is about 2 inches between each loaf.
  • Cover the loaves with hand towels and let rise for 30 minutes.
  • After the dough has risen, place any toppings you are going to use on top.
  • Put your trays in the oven. Bake for 20 minutes.
  • While your challot are in the oven, create the wash for the top of the challah by mixing equal parts non-dairy milk with maple syrup.
  • After the 20 minutes, remove the challah from the oven and wash with the mixture you created. Place them back in the oven for 20-30 more minutes, until golden brown and a fork placed in between the braids comes out clean. Another method you can try is tapping the bottom of the challah and seeing if it sounds hollow.
  • Once your challah is done, let it rest on the tray for a few minutes and then transfer to a wire rack to cool. Or, if you find challah as irresistible as me, eat it immediately and burn every taste bud in your mouth (:***

Notes

  1. Alternatively, you can allow your dough to rise in the fridge overnight after braiding. This allows you to split the process in half so it’s less time all at once and it allows your dough to rise a little longer. The only difference is instead of covering with hand towels, you’ll cover with aluminum foil and put it in the fridge. Then follow the instructions the same way.
  2. Some fun toppings that I've used in the past include: sprinkles, cookie butter, vegan beef & cheese, rosemary & garlic, apple & cinnamon, cinnamon sugar, and lemon poppyseed. The sky is the limit when it comes to challah flavors - get creative!
*challot is the plural form of challah
** You can use dry active yeast as well - the process is just a little different. Instead of mixing the one cup of flour in with the yeast, you'll remove 1/2 cup of water from the first step and set it aside in a wide bowl. Make sure it is warm (not hot, or you'll kill your yeast) and sprinkle the dry active yeast on top. Then sprinkle a dash of sugar on top of that. Let it sit for a few minutes and it will become foamy - this means it is activating. Add the 1 cup of flour to the dough mixture you've started and then add the yeast mixture on top. Then continue as normal with the recipe.
***So, for basically five years I pretty much ate challah right out of the oven. And then I had a day where I had to let it cool for some reason and couldn't eat it right away. And y'all, challah is EVEN BETTER when you let it cool completely first. You can always reheat it in the oven (350 degrees F for 7-10 minutes, wrapped in foil) if you like your bread warm.
Lemon Rosemary Vegan Cheesecake Bite

Easy Holiday Recipes: Shavuot Lemon Rosemary Vegan Cheesecake Bites

I’m learning to appreciate the different seasons in new ways since I’ve started my blog and learned more and more about baking and cooking. One thing I’m appreciating this year about spring: the new flavor combinations I’ve discovered for baking. While rosemary and lemon isn’t the most mind-blowing flavor combination (it’s used pretty frequently in savory cooked dishes), I had never really thought to use rosemary in a sweet baked good. 

But I am so glad I did! This flavor combination seriously upped my Shavuot cheesecake game – with just a minute or two more of effort, you have what seems like something that might be served at a tea party. Especially if you give this recipe a try in “bite” form, which is perfect for outdoor spring gatherings.

Lemon Rosemary Vegan Cheesecake Bite

Like my Creamy Vegan Shavuot Cheesecake, this recipe is super simple to make (and because the cheesecakes themselves are bite-size, they take even less time to bake!). The most important thing to remember is to start with Tofutti Cream Cheese that is at room temperature. The filling mixture just won’t whip or mix right if you have cream cheese that isn’t softened enough. 

My other biggest tip is not to experiment with different brands of cream cheese. I actually tried making this recipe with Daiya cream cheese and it does not work – the cheesecakes turned to soup, which was “soup”-er sad. Stick with Tofutti because it will work every time! However, if you do end up trying another brand and it works, feel free to let me know!

Once you’ve got your softened cream cheese, you’ll whip that up and then add the rest of the filling ingredients. That gets poured over your graham cracker crust and then baked in the over for just 20 minutes. Lastly, you’ll need to let your bites cool for a bit before they can be eaten. As much as I like to eat my desserts straight away, these cheesecake bites have to set for an hour on the counter and then at least 4 (or until cooled completely) in the fridge before you can dig in.

This recipe is kosher and can easily be made gluten free by using a gluten-free graham cracker. I used Kinnikinnick’s S’moreables which worked perfectly in this recipe. By the way, I have only found Nabisco Graham Crackers to be vegan (not containing honey). Lastly, if you are trying to figure out the best way to bake these small bites yourself, I recommend this silicone mold from Michael’s. It’s the one I use and it can be baked directly in the oven. I place it on a baking sheet before filling and then slide it into the oven on the sheet.

Whether you’re looking for a fun and fancy way to celebrate Shavuot or you just want to treat yourself, this Lemon Rosemary Vegan Cheesecake Bite recipe is the perfect solution. 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!

Lemon Rosemary Vegan Cheesecake Bite
Print Recipe

Lemon Rosemary Vegan Cheesecake Bites

Take your cheesecake up a notch with these cheesecake bites that are both classy and easy to make. Perfect for an outdoor get together for Shavuot (or for your own treat)!
Prep Time20 minutes
Cook Time20 minutes
Cooling Time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: Jewish
Keyword: cheesecake, non-dairy cheesecake, shavuot, vegan cheesecake, vegan shavuot
Servings: 8 bites

Equipment

  • silicone molds or tartlet pans
  • hand or stand mixer
  • food processor or blender (optional, but helpful)

Ingredients

Graham Cracker Crust

  • 9 graham cracker sheets* or 16 gluten free graham cracker sheets**
  • 1 tbsp brown sugar
  • 1-4 tbsp melted butter plus a little extra for greasing your molds

Cheesecake Filling

  • 1 8oz tub Tofutti Cream Cheese, at room temperature I recommend using this brand
  • 4 oz canned coconut milk
  • 1 tbsp + 1 tsp powdered sugar
  • 1 tbsp cornstarch
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp + 2 tsp maple syrup
  • ½ tsp finely minced fresh rosemary
  • zest of 1 lemon
  • slivered almonds optional for topping

Instructions

  • Preheat the oven to 350°F. 
  • Lightly grease your silicone molds or tartlet pans with vegan butter or olive oil.
  • 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.
  • Divide the graham cracker mixture evenly among your molds or tartlet pans. 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. If using a stand mixer, use the whisk attachment. Whip until creamy and smooth for approximately 1 minute. About halfway through, scrape down the sides and bottom to ensure all the cream cheese gets whipped.
  • Sift the powdered sugar and cornstarch together into a small bowl and then add to the cream cheese. Add the rest of the ingredients. Mix until incorporated, scraping down the sides. This should take around 2-3 minutes to mix.
  • Divide the filling evenly over each of the molds/tartlet pans you've prepared. Gently shake to settle the mixture.
  • Place in the oven on the second rack from the top and bake for 18-20 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 (at least 4 hours, but it can sit overnight).
  • After your cheesecake is completely cooled, serve with your favorite toppings! I recommend adding some toasted slivered almonds. These can easily be made by adding some slivered almonds to a pan and baking for 6-8 minutes on 350°F.

Notes

*Nabisco is the brand I used - the only brand I could find that makes vegan graham crackers (did not include honey). 
** This recipe works just as well with a gluten-free graham cracker crust. I used Kinnikinnick brand S'moreables Graham Crackers that are both gluten free and vegan.

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vegan pickle mac n cheese

Easy Weeknight Recipes: Vegan Pickle Mac ‘N Cheese

Okay, hear me out: pickles and cheese are great together. I know, it sounds like an unlikely pairing, but this mac ‘n cheese is so delicious, I’m drooling just remembering when I made it! My partner, Zach, was skeptical too when I told him my idea of throwing some of my favorite pickles into my mac ‘n cheese, but even he was asking me to make this recipe again!

vegan pickle mac n cheese

Not only is this Vegan Pickle Mac ‘N Cheese ridiculously delicious, it’s also super easy to make. If you’ve made my Classic Vegan Mac ‘N Cheese, it follows that basic recipe, but with the addition of some of your favorite pickles. In this recipe, I used pepper jack vegan shreds instead of cheddar – I definitely encourage you to try different cheese shred flavors to see what you like best! I really liked the pepper jack because I think the white cheese paired well and I liked the hint of spice.

The trick for making this pasta super delicious is using your favorite and most flavorful pickles because the cheese sauce will really soak up the flavor of the pickles. A dull dill won’t result is as flavorful of a mac! Use Bubbie’s pickles if you’d like to follow the exact recipe I made. I also highly recommend sour pickles instead of sweet ones, although this is really more my personal preference as I’m not really a fan of sweet pickles to begin with!

vegan pickle mac n cheese

This recipe is kosher and can easily be made gluten free by subbing in some gluten-free pasta. If you do keep kosher or are serving a meal for folks who keep kosher, be sure to look for hechsered products when grocery shopping!

This Vegan Pickle Mac ‘N Cheese is definitely a little out there, BUT is has become a droolworthy staple in my kitchen. I would love to hear you thoughts on this recipe and how you made it your own (particularly if you try it with sweet pickles!). 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 pickle mac n cheese
Print Recipe

Vegan Pickle Mac 'N Cheese

Pickles in mac 'n cheese? It might sound wild, but it's actually so delicious! Pair your favorite cheese shreds wih your favorite pickles for a scrumptious and easy weeknight meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, easy vegan recipes, mac'n'cheese, pickle recipes, pickles, vegan mac'n'cheese
Servings: 4 servings

Equipment

  • non-stick pan
  • slotted spoon

Ingredients

  • 8 oz your favorite pasta
  • 2 tbsp vegan butter
  • 1 cup vegan milk
  • 1 package vegan cheese shreds I used Daiya Pepper Jack
  • 2 tbsp nutritional yeast
  • 1 cup dill pickles minced
  • dash of salt to taste

Instructions

  • Cook the pasta according to the package instructions.
  • In a large pan, melt the butter over medium heat when the pasta has about 4 minutes left.
  • When the pasta is done, remove it from the heat and scoop the pasta from the water using a slotted spoon to place it in the pan with the melted butter. Reserve the pasta water.
  • Stir the pasta and melted butter continuously for 2-3 minutes, ensuring that the pasta is completely coated in the butter.
  • Pour the milk into the pan, then add the shredded cheese. Cook covered until the shreds are melted and combined with the milk. Stir frequently.
  • Once the shreds are melted, add the nutritional yeast and chopped pickles and mix to combine. You might notice that the mixture is not quite smooth and creamy yet - to get it to the right consistency, add a bit of the reserved pasta water at a time and stir it in well. The cheese sauce should look smooth when done.
  • Lastly, add salt to taste. Serve warm.

Notes

This mac'n'cheese can be stored in the fridge for 3-4 days. Reheat on the stove or in the microwave.

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Kosher for Passover vegan mac n cheese

Easy Vegan Kosher for Passover Mac ‘n Cheese

Many of you know that weekly mac ‘n cheese is a part of my routine now, so with Passover quickly approaching I knew I couldn’t let it stop me from eating what is probably my favorite meal of the week! Normally my mac ‘n cheese recipes feature nutritional yeast fairly heavily because 1) that stuff just has a cheesiness to it and 2) it’s how I like to get my B12! BUT, unfortunately, nutritional yeast is not considered Kosher for Passover. 

So, after considering many alternatives – so many cheesy flavored, vegan alternatives are NOT strictly kosher for Passover depending on how you keep kosher – I settled on dried porcini mushrooms. Other than that, I pretty much followed my normal cheesy sauce recipe, but took out a few ingredients and messed with the amounts of others.

kosher for passover vegan mac n cheese

Now, the other problem was the noodles. When I stopped by the grocery store, all of the noodles labeled “kosher for Passover” had egg in them (boooooo). Now, there are noodles that are labeled kosher for Passover and are vegan: the Gefen brand. If you have to have that KfP label, that’s probably your best bet and, depending on your grocery store, you may have to order online.

If you aren’t as particular about the label itself but more concerned about the ingredients, you have a few other options, such as quinoa pasta or cassava pasta. The last option, which is what I used, is to make your mac ‘n cheese with a kitniyot pasta – I used brown rice noodles. This opens you up to rice noodles, bean noodles, or seed noodles. You’ll just want to check the ingredients to make sure there isn’t any other type of wheat in there (checking the gluten-free section of your grocery store should help!).

Lastly, you can mix this dish up with toppings like sundried tomatoes or other veggies. Try carrots or broccoli, or if you eat kitniyot you could add peas. 

vegan kosher for passover mac n cheese

Depending on what kind of noodles you use, this dish can be entirely gluten-free. If you’re as big a fan as I am of mac ‘n cheese, this dish could even make an easy and delicious appetizer, side dish, or main course for your seder.

This Kosher for Passover recipe isn’t the only one you can make – check out my Vegan & Kosher 8 Day Guide to Passover with over 25 recipes (including recipes for breakfast, lunch, and dinner) to help you get through the entire week of Passover. I would love to hear how this recipe turns out for you and how you make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

Kosher for Passover Vegan Mac n Cheese
Print Recipe

Kosher for Passover Vegan Mac N Cheese

No need to skip Mac n Cheese as a vegan during Passover with this recipe! Toss this creamy cheese sauce made with cashews and mushrooms over your favorite Kosher for Passover noodles and you have your meal.
Prep Time20 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Jewish
Keyword: easy vegan dinner, easy vegan recipe, gluten free passover, kosher for passover, mac'n'cheese, passover, passover mac n cheese, vegan mac'n'cheese, vegan passover mac n cheese
Servings: 4 servings

Equipment

  • high speed blender

Ingredients

  • 1 cup cashews unroasted, unsalted
  • ½ cup water
  • 4 servings Kosher for Passover noodles
  • 1½ tbsp lemon juice
  • 14 grams dried porcini mushrooms
  • 5 tbsp vegan milk such as almond or cashew
  • 1 tsp garlic powder
  • 1 tsp turmeric
  • ¼ tsp pepper
  • salt to taste
  • sundried tomatoes for garnish as desired

Instructions

  • Boil the cashews in water for 15 minutes, then drain and set aside. Cook pasta according to directions and set aside.
  • Add the boiled cashews, ½ cup water, lemon juice, mushrooms, milk, garlic powder, turmeric, pepper, and some salt to your blender and blend until smooth and creamy. You can add more milk if you'd like a thinner consistency.
  • Pour the sauce onto the pasta and mix. Taste to see if any additional salt is needed.
  • Add any toppings, such as sundried tomatoes, and then serve hot.

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green vegan mac n cheese

Vegan St. Patrick’s Day: Easy Green Mac ‘N Cheese

At this point, I pretty much eat mac ‘n cheese weekly. I’m a hardcore fan of mac ‘n cheese, some might say. Since St. Patrick’s Day falls on Wednesday this year and I’ve turned Wednesdays into “Mac ‘N Cheese Wednesdays,” I HAD to make a St. Patrick’s Day Mac ‘N Cheese. And what better way to celebrate both St. Patrick’s Day and Mac ‘N Cheese Wednesday than by turning my mac ‘n cheese green?

vegan green mac n cheese

Not only was this recipe incredibly fun to create (who doesn’t love playing around with fun colors in their food?), but it was also super easy! It was basically creating your cheese sauce and adding a TON of spinach to it to turn it green. But what I wasn’t expecting was the spinach to actually impact the flavor in a really good way. The spinach adds a bit of an earthy flavor to the mac ‘n cheese, which I think balances the sweetness that comes from the cashews.

You can also mix this recipe up by adding in your favorite frozen veggies – I added peas to stick to the green theme, but you could add frozen carrots, corn, broccoli, really anything. I also added a bit of vegan parmesan shreds on top to add even more cheesiness, as well as a breadstick on the side.

green vegan mac n cheese

This recipe is kosher (be sure to find the hechsher on products like the pasta and vegan milk) and can easily be made gluten-free by choosing a gluten-free pasta. Not only is this a great recipe for St. Patrick’s Day, but it could also be great to celebrate the start of spring as everything comes alive in shades of green.

This Green Vegan Mac ‘N Cheese is a great recipe for lots of different occasions, or just for a fun weekday meal. I would love to 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!

green vegan mac n cheese
Print Recipe

Green Vegan Mac N Cheese

Classic vegan mac n cheese - but green! Blending the cheese sauce with spinach adds a boost of leafy green veggies and a bright green color to your meal.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Keyword: mac'n'cheese, spinach recipes, st. patrick's day recipes, vegan mac'n'cheese
Servings: 6 servings

Equipment

  • blender

Ingredients

  • 5-6 small cloves garlic
  • 6 servings your favorite pasta elbow macaroni, bowties, etc.
  • 1 cup frozen peas optional
  • 1 cup cashews raw, unsalted
  • ½ cup water
  • 3 tbsp nutritional yeast
  • 1 tsp miso paste
  • ½ tsp ground mustard
  • ½ tsp salt to taste
  • ½ tbsp lemon juice
  • 3-4 tbsp non-dairy milk as needed
  • 2 tbsp sundried tomatoes
  • 3 cups baby spinach leaves packed into the cup measure

Instructions

  • Roast the cloves of garlic in the oven on 400° for 20 minutes in a drizzle of oil.
  • While the garlic is roasting, boil the cashews for 15 minutes and cook the pasta according to the package directions. Cook the frozen peas, if using.
  • After the garlic is done roasting, add the cashews, water, nutritional yeast, miso paste, ground mustard, salt, lemon juice, sundried tomatoes, and spinach to your blender. Start with 2 tbsp of the non-dairy milk. Blend the ingredients until smooth and creamy (you will likely need to scrape down the sides as you go.
  • Add more non-dairy milk 1 tbsp at a time as needed until you reach a very creamy consistency that also flows a bit. You can also adjust to your preferences by adding more or less non-dairy milk.
  • Once blended, combine the sauce, pasta, and peas together and mix. Serve hot. The mac n cheese can be stored well covered in the fridge for 3 to 5 days.

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vegan and green st. patrick's day recipes

Vegan St. Patrick’s Day: 6 fun & Easy Green Recipes

I’m not usually one to celebrate St. Patrick’s Day in any way, but as you know, I do love food and excuses to make food! If you’d like to add a bit of St. Patrick’s Day spirit to your day, you could try adding a bit of green to your food with one of the recipes below. And luckily, I have recipes for all of your needs – snacks, lunch, dinner, and dessert! And, who am I to judge if you want to try one of the pasta dishes for breakfast? Go for it!

1. Homemade Pesto with Gnocchi

homemade vegan pesto with gnocchi

First up is my homemade cashew pesto over gnocchi. You can actually use this pesto on lots of different dishes (try other pastas or on toast – yum!). It’s quick and easy to make, and you can garnish with roasted or sundried tomatoes and your favorite vegan parmesan.

2. Zach's Guacamole

vegan guacamole

My partner Zach makes the best guacamole. Okay, I may be biased, but I really do think that! And, you can find his recipe here for all of your St. Patrick’s Day needs. There’s so many different dipping options, but you could try snap peas to stay on the green theme or try something like Lay’s Dill Pickle chips which aren’t actually green but remind me of green pickles (seriously y’all, these taste legit).

3. Green Alfredo Linguine

vegan parsley alfredo linguine

This Green Alfredo Linguine was an accidental discovery – I was attempting to make regular old vegan alfredo when I accidentally blended in some parsley that turned the sauce a light green color. I added in the peas to really capitalize on the green. Not only does this sauce turn a nice light green color, but it also tastes absolutely delish.

4. Ginger & Lemon Bok Choy

ginger and lemon bok choy

This Ginger & Lemon Bok Choy is the perfect side dish to add onto your meal if you want a burst of green. It is incredibly full of flavor, as well as easy to make (especially if you use baby bok choy like I did). Adjust the spice level to your taste by using more or less red pepper flakes.

5. Pesto & Ricotta Stuffed Shells

vegan pesto and ricotta stuffed shells

This Pesto & Ricotta Stuffed Shells recipe also features my cashew pesto and it makes a great, filling lunch or dinner option. The filling is super creamy and cheesy. Sprinkle some parmesan on top for even more vegan cheesy flavor.

6. Vegan Shamrock Shake

vegan shamrock shake

Last but not least, dessert! This Vegan Shamrock Shake is super easy to make in your blender. Add one pint of your favorite vegan vanilla ice cream, 1/2 cup vegan milk, and 1/2 cup of mint leaves. Blend everything until smooth and creamy (you may need to scrape down the sides a few times. You can always add more milk if you’d like to get a thinner consistency if you prefer! This recipe makes two shakes. I like to add a bit of vegan whipped cream on top and some vegan sprinkles.

Now you have all you need for a green, vegan St. Patrick’s Day! I would love to hear how these recipes turn out for you or how you’re making your St. Patrick’s Day green. 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. 

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vegan chicken rice stew

Easy Weeknight Meals: Vegan Chicken & Rice Stew

Winter is my least favorite season – between the cold weather and the lack of sunlight, it’s well below my second favorite season, which is spring! While it’s not officially spring yet, here in the DC area, I can tell that the outside world is getting ready to transition. The weather has been a bit warmer and the days are getting longer. 

With that being said, it’s still pretty freaking cold! I’m walking around my apartment in sweatshirts and sweatpants and thick socks and I’m still cold. So, spring hasn’t officially sprung yet, which means I’m still cozying up with my favorite soups. And one of my favorite comfort foods was always chicken soup.

I don’t know about y’all, but growing up, I ate chicken soup when it was cold or when I was sick – some of the times you need a whole lot of comfort. Obviously, as a vegan, I don’t eat chickens anymore, so I ventured into making my own version. I wanted a version that was quick and easy that I could make after my most stressful days at work. 

vegan chicken rice stew

Thus, my Vegan Chicken & Rice Stew was born! I use Lightlife’s Smart Tenders as a chicken substitute and fill this soup up with as many veggies as I have on hand. The classics are celery, carrots, corn, and peas, but tons of veggies would work here so feel free to get creative! You can also add your favorite spices, as I kept it pretty simple. Just taste test and add as needed. For example, if you’d like your stew a little spicy, add some cayenne or red pepper flakes.

This recipe takes about 30 minutes to make, perfect for a weeknight. And if you make a big enough batch, you can store the leftovers in the fridge to eat for lunches or dinners for the next 3 to 4 days. 

If you’re also looking for some comfort foods as the seasons begin to transition, this Vegan Chicken & Rice Stew is the perfect recipe. I would love to hear how this recipe turned out for you and what 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!

vegan chicken rice stew
Print Recipe

Vegan Chicken & Rice Stew

The comfort of a chicken soup - but vegan!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Soup
Keyword: easy vegan dinner, kosher soup, lightlife, vegan chicken, vegan chicken rice soup, vegan soup
Servings: 6 servings

Equipment

  • large pot

Ingredients

  • 2 tbsp olive oil
  • 3 medium carrots chopped
  • 1 yellow onion chopped
  • 2 celery stalks chopped
  • 1 package Lightlife Smart Tenders chopped into bite sized pieces
  • 4 cups vegetable broth
  • 1 cup white rice rinsed
  • 1 cup parsley leaves chopped
  • 2 tsp salt to taste
  • ¼ tsp ground thyme
  • ½ cup frozen corn
  • ½ cup frozen peas

Instructions

  • Heat the oil in a large pot over medium heat.
  • Once hot, add the onions and carrots and cook for 5 minutes, stirring occasionally.
  • Add the celery and smart tenders and continue stirring occasionally for 5 more minutes.
  • Add the broth and rice and bring the soup to a simmer, covered.
  • Once simmering, add the spices and parsley and simmer for 10 minutes, uncovered (or until the rice is done).
  • Add the peas and corns and bring back to a simmer. Once simmering again, your soup is done!

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gluten free vegan hamantaschen

Easy Gluten-Free Vegan 4-Ingredient Hamantaschen

Gluten-free baking is not an area of baking that I work in very often. Since I have no issues with gluten myself, I usually stick to glutinous recipes. However, when it comes to recipes that are favorites for Jewish holidays and how people celebrate, I can understand how important it can be to have gluten-free alternatives to those recipes. 

As a vegan, I make many of those recipes but veganize them for the same reasons. I still want to enjoy the food culture of the holiday (and really just the deliciousness of it). So, when someone asked me about gluten-free Hamantaschen options, I really couldn’t resist giving the recipe a try.

gluten free vegan hamantaschen

While gluten-free baking can sometimes be a bit more difficult than just substituting one for one, this recipe makes a very simple swap with my Easiest Vegan Hamantaschen to make the recipe gluten free: just swap the all-purpose flour for a gluten-free flour mix. You can find these mixes pre-packaged at the grocery store or online. Or find a recipe to make your own at home.

The same tips for making any kind of Hamantaschen apply here as well:

  • Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
  • Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it. 
  • Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
  • Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks! 
  • Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over. 
One note on the gluten-free Hamantaschen – when pinching the edges together, you’ll want to fix up any cracks you find. The dough is a bit less pliable than gluten dough, so it may take a bit more tender love and care. As noted in the instructions below, you’ll only want to do the freezing step after shaping your Hamantaschen rather than both refrigerating your rolled out dough and freezing your shaped cookies.
 

You can fill your cookies with any gluten-free fillings you’d like: jams, chocolates, and more! This recipe turns out just as melt-in-your-mouth as my gluten version, so no sacrifices in taste or texture needed.

If you’re looking for a gluten-free Hamantaschen, the 4-Ingredient Gluten-Free and Vegan Hamantaschen is the perfect recipe for you – easy and absolutely delicious. I would love to hear how this recipe turns out for you and what you fill it with. 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!

gluten free vegan hamantaschen
Print Recipe

Gluten-Free 4-Ingredient Vegan Hamantaschen

Whether you're gluten-free or not, this recipe makes for a delicious melt-in-your-mouth Hamantaschen.
Prep Time20 minutes
Cook Time20 minutes
Freezing Time20 minutes
Total Time1 hour
Course: Dessert
Cuisine: Jewish
Keyword: baking, easy vegan baking, hamantaschen, jewish, jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, purim, vegan hamantaschen, vegan purim
Servings: 8 cookies

Equipment

  • Rolling Pin
  • stand mixer or hand mixer
  • 2 inch circle cookie cutter

Ingredients

  • ¾ cup vegan butter softened
  • 1¼ cup + 2 tbsp gluten-free flour mix
  • ½ cup powdered sugar
  • filling of your choice

Instructions

  • Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
  • Whisk and sift together the flour and sugar. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
  • Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands. You'll probably have about ¼ left when the dough has formed.
  • Place a sheet of parchment paper on a surface and dust with the leftover flour/sugar mixture (or just flour if there was none left). Place the dough ball and dust with a bit more of the mixture. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin.
  • Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
  • Cut circles in the rolled out dough using a 2 inch across cookie cutter. Place the circles on the baking tray.
  • Reroll the extra pieces of dough and repeat.
  • Once all of your circles have been cut, spoon about 1 teaspoon of your filling into the center of each circle.
  • Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
  • Place the baking tray in the freezer for 20 minutes.
  • Remove from the freezer and transfer the baking tray to the oven. Bake for 20 minutes, or until the bottom edges of the cookies start looking golden brown.
  • Remove and immediately transfer to a wire rack to cool completely.

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chocolate chip peanut butter cup vegan hamantaschen

The Most Delicious Chocolate Chip Peanut Butter Cup Hamantaschen

I’ve done the basic Hamantaschen recipe and the easiest Hamantaschen recipe – now, it’s time for the most delicious. And is there anything more delicious than chocolate chip cookies with a peanut butter cup center? Not much more, I’d reckon.

These Hamantaschen are not only the most delicious, but they’re also easy to make – just add your favorite vegan chocolate chips to your dough and you’ve done it. As always, keep these tips in mind while you’re making your Hamantaschen cookies:

  •  Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
  • Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it. 
  • Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
  • Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks!
  • Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over. 

 

chocolate chip peanut butter cup vegan hamantaschen

While I think there is no better pairing than these chocolate chip cookies with peanut butter cup centers, maybe you want to mix it up. You could try a jam or marshmallow fluff center, or maybe something total different – the sky is the limit. 

Is there any better way to celebrate Purim than with delicious food? These Chocolate Chip Peanut Butter Cup Vegan Hamantaschen are the perfect addition to any Purim celebration. 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!

chocolate chip peanut butter cup vegan hamantaschen
Print Recipe
5 from 1 vote

Chocolate Chip Peanut Butter Cup Vegan Hamantaschen

Chocolate chip cookies, peanut butter cups, Hamantaschen - all wrapped in one. What doesn't this cookie offer?
Prep Time20 minutes
Cook Time20 minutes
Refrigeration/Freezing Time45 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: Jewish
Keyword: baking, chocolate chip cookies, easy vegan baking, hamantaschen, purim, vegan hamantaschen, vegan purim
Servings: 18 cookies

Equipment

  • Rolling Pin
  • stand mixer or hand mixer

Ingredients

  • 1½ cups vegan butter softened
  • 3 cups flour
  • 1 cup powder sugar
  • ¼ cup apple sauce unsweetened
  • 2 tsp vanilla extract
  • 1 cup chocolate chips
  • 9 miniature vegan peanut butter cups cut in half

Instructions

  • Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
  • Add the apple sauce and vanilla to the butter and beat together until combined.
  • Whisk and sift together the flour, sugar, and chocolate chips. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
  • Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands.
  • Split the dough in half. Place a sheet of parchment paper on a surface and lightly flour. Place one half of the dough ball on it and lightly flour the top of it. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin. Repeat with the second half of the dough.
  • Place the rolled out dough in the fridge for 20 minutes.
  • Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
  • After the dough has stiffened a bit, remove it from the fridge and cut circles using a 2 inch across cookie cutter. Place the circles on the baking tray.
  • Reroll the extra pieces of dough and repeat.
  • Once all of your circles have been cut, place ½ of a peanut butter cup into the center of each circle.
  • Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
  • Place the baking tray in the freezer for 20 minutes.
  • Remove from the freezer and transfer the baking tray to the oven. Bake for 20 minutes, or until the bottom edges of the cookies start looking golden brown.
  • Remove and immediately transfer to a wire rack to cool completely.

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

4 ingredient vegan hamantaschen

Easiest 4-Ingredient Vegan Hamantaschen

What’s better than easy, breezy cookies? These 4-Ingredient Vegan Hamantaschen are the perfect simple recipe for your last minute recipe needs! No extra ingredients: just butter, powdered sugar, flour, and your favorite filling. These cookies melt in your mouth like no other.

For the best Hamantaschen cookies, here’s a few of my top tips:

  •  Start with softened butter. No, really. Unless you want to spend 25-30 minutes creaming your butter, let it sit out until you can easily poke your butter. I use Earth Balance sticks in this recipe.
  • Whisk and sift your flour and powdered sugar. This aerates them even more for a light cookie that melts away when you bite into it. 
  • Don’t use more than a teaspoon of filling. The temptation is to fill these cookies as much as possible, but they are so easy overfill, which results in an ooey-gooey mess all over your baking sheet (not terrible to eat but not very visually appealing). Don’t use more than a teaspoon of your chosen filling (I went with pomegranate jam here). I also recommend using a filling that’s a bit solid instead of runny fillings (like syrups).
  • Really pinch your edges together. If you don’t, you’ll find that your sides fall over (even mine did a bit!) and, worst case scenario, your filling will run out of the cracks!
  • Lastly, don’t skimp on the freezing time. This helps to ensure your cookies don’t spread when in the oven and cuts down on some of the sides falling over. 
4 ingredient vegan hamantaschen

Sometimes I like to go all out with my recipes – using all kinds of ingredients. However, sometimes it’s nice to keep it simple with just the basic ingredients. Like I said above, I used pomegranate jam for these Hamantaschen, but you could get creative by using your favorite jams, chocolates, or other fillings. 

For a very delicious and easy Purim, definitely give this 4-Ingredient Vegan Hamantaschen Recipe a try! I would love to hear how this recipe turns out for you and what fillings you used 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!

4 ingredient vegan hamantaschen
Print Recipe

4-Ingredient Vegan Hamantaschen

This quick and easy vegan hamantaschen recipe will help you celebrate Purim in no time. With just four ingredients you'll likely have on hand in your kitchen, you'll have these triangle cookies out of your oven in no time.
Prep Time20 minutes
Cook Time15 minutes
Refrigeration/Freezer Time45 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Jewish
Keyword: baking, easy vegan baking, hamantaschen, purim, vegan baking, vegan cookies, vegan hamantaschen, vegan purim
Servings: 8 cookies

Equipment

  • Rolling Pin
  • stand mixer or hand mixer
  • 2 inch circle cookie cutter

Ingredients

  • ¾ cup vegan butter softened
  • 1¼ cup + 2 tbsp all purpose flour
  • ½ cup powdered sugar
  • filling of your choice

Instructions

  • Place your softened butter in a bowl or stand mixer. Cream the butter using the stand mixer with a whisk attachment or hand mixer until smooth and fluffy, about 5-7 minutes. Scrape down the sides as needed.
  • Whisk and sift together the flour and sugar. Add it to the butter 2 tbsp to ¼ cup at a time, beating it with the stand mixer or hand mixer until fully incorporated before adding more. Scrape down the sides as needed.
  • Once you near the end of the flour/sugar mixture (about ¼ to ½ cup left), add just a bit at a time and mix by hand until a dough forms that stays together without sticking to your hands. You'll probably have about ¼ left when the dough has formed.
  • Place a sheet of parchment paper on a surface and dust with the leftover flour/sugar mixture (or just flour if there was none left). Place the dough ball and dust with a bit more of the mixture. Place another sheet of parchment paper on top and then roll out the dough until it is a ¼ inch thick with a rolling pin.
  • Place the rolled out dough in the fridge for 20 minutes.
  • Preheat the oven to 350°F. Line a baking tray with a sheet of parchment paper.
  • After the dough has stiffened a bit, remove it from the fridge and cut circles using a 2 inch across cookie cutter. Place the circles on the baking tray.
  • Reroll the extra pieces of dough and repeat.
  • Once all of your circles have been cut, spoon about 1 teaspoon of your filling into the center of each circle.
  • Fold up three sides of each circle and pinch the sides the touch together to create the triangle shape. Be sure to seal/pinch the edges well so that they don't fall apart or leak when baking.
  • Place the baking tray in the freezer for 20 minutes.
  • Remove from the freezer and transfer the baking tray to the oven. Bake for 15 minutes, or until the bottom edges of the cookies start looking golden brown.
  • Remove and immediately transfer to a wire rack to cool completely.

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

crispy baked tofu with barley

Easy Crispy baked Tofu over Barley

Normally, I work with a lot of the same ingredients, just using them in different ways or in different recipes. That makes sense because I’m familiar with the properties and flavors of those ingredients, so I feel comfortable experimenting with them a bit more than venturing out and trying something new. But for Tu B’Shevat, I started working with some ingredients that I normally never work with – namely dried fruit (like raisins) and barley. And I discovered that I really liked these ingredients, plus it was fun finding new ways to use them, even as alternatives for ingredients I would otherwise use.

So, even though Tu B’Shevat is over, I’ve kept working with these flavors and started making some new recipes using them – including this Crispy Baked Tofu over Barley!

crispy baked tofu over barley

This crispy tofu is seriously droolworthy, plus it’s super easy to make. It’s only four ingredients and takes about five minutes of prep time. However, this does NOT include the time to press your tofu, which is a really important step! I use a tofu press to make sure as much water as is possible is removed from my tofu, but you can also use some hand towels with a heavy pot or pan on top just as well. The more water you remove from the tofu, the crispier it will be after you bake it.

One other great thing about this recipe is that there is not really much “active” time spent cooking. There’s about 10 minutes of prep – setting up the tofu pieces and getting the barley boiling and the parsley roughly chopping – but otherwise the rest of the time is really just waiting for things to bake or boil. So, while the recipe states almost an hour of total time (plus the time to press the tofu), you can spend some of that working on other stuff – as long as you can bring it in the kitchen! It’s definitely still important to keep an eye on what you’re cooking (kitchen safety, y’all!). 

Lastly, while I’m recommending the crispy tofu and barley be served together, you could certainly just make one or the other and serve them with different side dishes or main items. Mix and match as your heart desires. This recipe can also easily be made gluten free by substituting liquid coconut aminos for the soy sauce and swapping in a gluten-free grain for the barley.

I think this is a perfect easy weeknight meal if you want something that looks and tastes delish, but really only want to be keep an eye on your meal as it cooks. Plus, if you’re wanting to try out some new ingredients that I don’t see used all that often, this is definitely a great option to incorporate barley and dried fruit like raisins. 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!

crispy baked tofu over barley
Print Recipe

Crispy Baked Tofu over Barley

This recipe creates super crispy and delicious tofu over a bed of flavorful barley. Bonus: the steps are super easy!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Keyword: barley dishes, crispy tofu, easy vegan dinner, easy vegan meals, easy vegan recipes, kosher recipe, kosher vegan recipes, vegan barley meals, vegan tofu recipes
Servings: 3 servings

Ingredients

Crispy Baked Tofu

  • 1 extra firm tofu pressed for 40 mins to 1 hour
  • 2 tbsp olive oil
  • 2 tbsp soy sauce substitute with liquid coconut aminos if gluten free
  • 3 tbsp cornstarch

Barley

  • 1 cup pearled barley (or substitute with another gluten-free grain if gluten free)
  • 3 cups water
  • dash salt
  • ¼ cup golden raisins
  • ¼ cup California raisins
  • 1 tbsp parsley leaves roughly chopped
  • 1½ tbsp lemon juice
  • salt and pepper to taste

Instructions

Preparing the Tofu

  • Preheat the oven to 400°F. Prepare a baking tray by lining it with parchment paper.
  • Once the tofu is pressed, slice it to create 9 equal pieces.
  • Whisk together the olive oil and soy sauce until well combined. Pour onto a plate.
  • On another plate, spread out the cornstarch.
  • First, dip the tofu in the cornstarch, coating each side of the tofu. Then, dip it in the sauce mix, coating each side. Finally, dip the tofu in the cornstarch again.
  • Place the tofu on the baking tray and repeat for each piece of tofu.
  • Place the baking tray in the oven for 20 minutes. Flip each piece of tofu and then bake for another 20 minutes before removing from the oven.

Preparing the Barley

  • Add the barley to the three cups of water in a pot and add a dash of salt. Bring to a boil on high heat.
  • Once boiling, lower to medium heat and let simmer for 25 minutes. At that point, the barley should be chewy but not hard. If there is still water left, you can drain the barley using a fine mesh sieve. If it needs to cook longer but needs more water, add another tablespoon or so and cook as needed.
  • Once done, you'll add the rest of the ingredients and mix well until combined. Add salt and pepper to taste. Top the barley with the crispy tofu to finish your dish.

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