Feed – Page 8 – The Jewish Vegan

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!

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!

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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

Cook Time5

Total Time7

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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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!

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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 5

Cook Time40

Total Time1 45

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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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!

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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

Cook Time20

Total Time25

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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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.

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!

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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

Cook Time1

Cooling Time8

Total Time9 20

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

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!

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!

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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

Cook Time17

Total Time20

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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Chocolate Quick Bread

How does that Marilyn Monroe song go? “Chocolate is a girl’s best friend…” Okay, okay, maybe that isn’t the song, but it certainly rings true for me – I am a chocolate fiend. There’s not much I wouldn’t eat covered in chocolate or made out of chocolate – I even had chocolate latke bonbons this year during Hanukkah. So, I decided to find a way to bring chocolate into my life for breakfast – thus, chocolate quick bread was born.

You may be wondering – what makes chocolate quick bread different from chocolate cake? That is a great question! I also have a chocolate cake recipe, and I use similar ingredients in both (with some minor ingredient differences). But the major difference between the two is the amount of sugar. The ratio of sugar to flour in my cake recipe is 1:3.5; in my quick bread, it’s 1:1.375 (less than half as much sugar!). So, if you’re looking for a really delicious chocolate recipe, but want something with less sugar, this could be a great option for you, too.

This bread is super chocolate-y, moist, and fluffy. My partner and I made little sundaes with soy vanilla ice cream (for dessert, not breakfast this time!) with this bread. It’s also super easy to make – just mix the wet ingredients in one bowl, the dry in another, then combine, transfer to your pan, and bake!

If you’d like to give this recipe a try and want to bake-along with me, I’m going to be making it live on Thursday, May 21st at 2:30pm EST on Instagram. Be sure to follow me and @challahforhunger to follow along! Challah for Hunger is a non-profit organization that works to build communities inspired to take action against hunger with a particular focus on food insecurity on college campuses. This organization is near and dear to my heart – it’s where I gained a lot of confidence in my baking skills and where I currently volunteer as an alumni advisor.

If you’re making your grocery list for your next shopping trip, be sure to grab the ingredients for this recipe so you can join us on the 21st – I would love to connect with you then. If you can’t make it, 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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Vegan Chocolate Quick Bread

Whether for breakfast, dessert, or a snack, this easy quick bread recipe is sure to please chocolate lovers.

Prep Time10

Bake Time45

Total Time55

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: baking, bread, dessert, easy vegan recipe, vegan, vegan breakfast, vegan dessert

Servings: 8 servings

Calories: 291kcal

Ingredients

Wet Ingredients

4 tbsp apple sauce
½ cup oil plus a little extra for greasing your pan
1 cup vegan milk
4 tbsp maple syrup
4 tsp vanilla extract

Dry Ingredients

¼ cup brown sugar
¾ cup cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cup flour

Optional

chocolate chips as a topping

Instructions

Preheat your oven to 350°F. Grease a bread pan with a little oil on the bottom and all sides. Set aside.
Whisk together all of the dry ingredients in a bowl.
In a separate bowl, whisk together the dry ingredients.
Once the oven has fully preheated, mix the wet ingredients into the dry ingredients with a baking spatula or spoon until just combined. The mixture will still have a little bit of lumps. Don't overmix - you don't want the mixture to be smooth.
Once combined, pour the mixture into the greased pan. If topping with chocolate chips, press them gently into the top of the mixture.
Place the pan in the oven on the middle rack and bake for 45-50 minutes, or until a toothpick stuck in the center comes out clean.
Let cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack. Let cool completely (or eat immediately if you can't resist, like me!).

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Creamy Potato & Leek Soup

I don’t want to jinx it, but it seems like spring might be coming to the DC-area. We had some really cold weather this past weekend (and by really cold, I mean in the 30s in May). I’ve been looking at the forecast and it looks like we’re on an upward trend for the next 10 days – at least, I’ll be keeping my fingers crossed for it.

While the days may be warm and summer may be on the horizon, spring nights can still get pretty chilly. I love a soup that combines the flavors of spring but makes me feel cozy on my couch while I’m relaxing at the end of the day. And this Creamy Potato & Leek Soup does just that! The combination of the rosemary and leek give this soup a very spring flavor while the creamy potato and the warmth of the soup make me want to cuddle up with my dog Charlie on the couch.

Eat this soup on it’s own or dip your favorite crackers or bread in it. If you’ve got some vegan parmesan around, sprinkle that on top to give this soup a little bit of a cheesy flavor. Some fresh steamed veggies or bacon tempeh would also be great as a side dish if you wanted to add a little something extra to your meal.

I would love the hear how this recipes 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!

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Creamy Potato & Leek Soup

This creamy soup combines the fresh flavors of spring leeks with the comfort of a warm bowl of soup for a chilly night.

Prep Time35

Cook Time10

Total Time45

Course: Main Course, Soup

Cuisine: American

Keyword: easy vegan meals, gluten free, gluten free soup, gluten free vegan, soups, spring soup, vegan, vegan soup

Servings: 4 servings

Calories: 359kcal

Equipment

blender

Ingredients

8 red potatoes, quartered
1 yellow onion, chopped
1 leek, chopped
5 cloves garlic
1 tbsp olive oil plus more for roasting garlic
4 tbsp water can sub vegetable broth for extra flavor
2½ cups water
2 tsp yellow miso paste
2 tsp salt
½-1 tsp pepper
½-1 tsp rosemary, minced optional

Instructions

Preheat the oven to 400°F. Place the garlic in tin foil and drizzle olive oil over them. Wrap them up and roast in the oven for 25 minutes.
Boil potatoes in water for 20 minutes, or until a fork can stick into them smoothly.
Saute the leeks and onions in the tbsp of olive oil in a pan over medium heat until they begin to brown and the onions become translucent, approximately 10-15 minutes.
When the potatoes, garlic, leeks, and onions are ready, place ⅓ of each in your blender at a time and blend until smooth and creamy. You may need to add up to 1-1½ tbsp of water to help the ingredients blend well.
After blending transfer to a pot. Repeat with each ⅓ of the potatoes, garlic, leeks, and onions. On the last ⅓, add the miso paste.
When everything is blended and in the pot, place the pot on the stove and add the 2½ cups of water and heat over medium heat until it begins to bubble.
Let simmer uncovered for 4-5 minutes, adding in the salt, pepper, and rosemary to taste and stirring frequently.
Serve hot!

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Easy Vegan Banana Bread

I’ve been focusing my baking efforts on comfort foods lately, and a banana bread recipe was high on the list. I’ve needed a little extra comfort lately to help me manage the state of the world and my chronic illnesses. Dealing with both chronic headaches and migraines and hypothyroidism means that on any given day when I wake up, there’s a chance I’m in pain or feeling exhausted to the point that it’s difficult to get out of bed.

Being able to look forward to the therapeutic process of creating a recipe – measuring out ingredients, writing them down, whisking, folding batter – and within an hour having a finished product that I created in front of me helps me to manage the feelings that come with my chronic illnesses. Some days, even just sitting in front of the oven and watching bread rise can be therapeutic. And, of course, the smell of fresh baked goods always helps, too. Lastly, getting to share what I’ve made with others and see them enjoy it (even if that’s just my partner right now) motivates me and brings me a lot of joy.

What I really love about this recipe is that it’s so easy to make – mix wet and dry ingredients in separate bowls, combine, and stick in the oven for 45-50 minutes. It’s great for days when life seems especially hard (or for days when you just need banana bread and fast!).

This bread also comes out incredibly fluffy and soft, and you can make it your own by adding your favorite toppings like nuts or chocolate chips. Adding nuts gives the bread a really delightful crunch. And who doesn’t love a bit of chocolate? Or, to keep it super easy and simple, bake it with no add-ins at all! Banana bread makes a great snack, breakfast, or dessert (really, I will eat this at any time of the day).

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Easy Vegan Banana Bread

This quick recipe will get you some delicious, fluffy banana bread perfect for any time of the day!

Prep Time10

Bake Time45

Total Time55

Course: Dessert, Side Dish, Snack

Cuisine: American

Keyword: baking, banana bread, bread, breakfast, dessert, vegan, vegan breakfast, vegan dessert

Ingredients

Wet Ingredients

2 very ripe bananas
½ cup olive oil
4 tbsp maple syrup
4 tsp vanilla extract
¼ cup unsweetened vegan milk

Dry Ingredients

¼ cup brown sugar
¾ cup rolled oats
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1¾ cups flour
½-1 tsp cinnamon optional
¼ cup chopped walnuts, hazelnuts, or peanuts optional
¼-½ cup chocolate chips optional

Toppings

chopped walnuts, hazelnuts or peanuts optional
chocolate chips optional

Instructions

Preheat the oven to 350°F. Lightly grease a bread pan with oil on the bottom and all sides.
Mash the bananas in a medium bowl until smooth and creamy.
Add the rest of the wet ingredients to the bananas and whisk until well combined.
Combine all of the dry ingredients in a larger bowl and whisk together.
Once the oven is preheated, combine the wet and dry ingredients together and mix together until just combined (no dry ingredients noticeable).
Pour the mixture into the bread pan and spread evenly. If using any optional toppings, gently press them into the top of the mixture.
Place the pan in the oven on the middle rack and bake for 45-50 minutes, until a toothpick in the middle comes out clean.
Let cool in the pan for 10-15 minutes. Then remove and let cool completely on a wire rack (or eat immediately, as I often do!).

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5 Fun Food Activities for Your Weekend

I realized this week that I am starting to get a little bored. I have a great routine going that’s really helpful for my well-being, and also doing the same thing day after day with nothing new has started to take its toll. Anyone else feel the same?

Since I can’t go out to find the fun in the wonderful city I live in (Washington, D.C.), I decided to bring the fun to me mixed with my favorite passions – cooking and baking! Thus, 5 Fun Food Activities for Your Weekend was born.

The activities below range in their level of difficulty and required ingredients or products; however, all of them can be done with kids. And, as always, you can find ways to mix them up based on the ingredients you have at home or if you just want to make the activity your own. Some may require a little bit of prior planning, so keep that in mind. Now, let’s get started!

1. Ultimate Nacho CompetitioN

Vegan junk food is a lot of fun in and of itself, and nachos are no exception. But to take the fun up a notch, organize a nacho making competition! If you’re at home with roommates, family, and/or friends, give everyone a set amount of time to build their nachos using the materials available to them in your kitchen. If the competition includes kids, you might want to set out the usable ingredients beforehand (or not – go wild with it!).

If you’re home alone, organize the competition over video chat with friends and pick a winner based on best presentation or most creative ingredient. Other awards (for both in person and over video chat) could be given for tastiest nachos, most or least ingredients used, or the ultimate nacho champion award. You could even designate a judge!

If you’re looking for some ingredient ideas to get started, check out my Ultimate Vegan Nachos & Homemade Cheese Sauce Recipe.

2. Bake Your Own Challah & Try a New Flavor

Making challah from scratch has always been very therapeutic for me and a great way to get creative and have fun in the kitchen. You can use my basic challah recipe and then use the ingredients you have at home to make fun flavor combinations. You can try sweet or savory (or combine them!). Some of my favorite recommendations:

Sprinkle
Pizza
(Vegan) Beef & Cheese
Chocolate Chip
Cookie Butter
Rosemary Garlic

The best part about challah is that, even if it doesn’t turn out looking like the perfect braid, it will ALWAYS taste delicious. This is a really fun activity to do with kids, especially when it comes to choosing flavors and building the actual challah loaf. If you’re looking for a little more difficult of a challah, try out my coffee challah recipe.

3. Diner Dinner with Vegan Milkshakes YOUR Way

Going out to eat in a restaurant may not be possible right now, but you can bring the diner to you! Set your table and cook a classic diner meal. I recommend a classic cheeseburger and fries. Skipped the burgers and frozen french fries on your last trip to the grocery store? Try making these sweet potato black bean burgers and fries from scratch at home!

Of course, no diner meal is complete with a thick & creamy milkshake. With a little vanilla ice cream and vegan milk, you can toss almost any add-ins into your blender for whatever flavor milkshake you’d like. Get started here with three of my favorite flavors. I also highly recommend drinking these milkshakes out of your fanciest glasses to really be in the diner experience.

4. Breakfast for Dinner

Sometimes turning things upside down can be really fun – and that includes eating breakfast food for dinner! Preparing that big morning brunch meal but for dinner with everyone helping out can be a great way to bond with others (whether that’s in person or over video chat). I highly recommend divvying up tasks so each person (kids included) feel they have a part to play in pulling the meal together.

Whatever your favorite breakfast items are, you can find recipes all over for them. What I always include in my breakfast for dinner is a tofu scramble, vegan bacon or sausage of some kind, and pancakes. You can also add a hash or other breakfast foods.

Lastly, play some music while you cook! I have a “sunday morning breakfast” playlist that I love to listen to while I cook breakfast food. What are some of your favorite songs that make you feel that weekend morning joy? Listen to those to add to the fun.

5. Get Creative with a "Recipe in a Box"

Meal subscriptions are all the rage right now, and there are even weekly meal subscriptions dedicated to vegans. What I’m calling a “Recipe in a Box” is a little different. This is a single recipe that you order that includes most of the ingredients you need to make a specific dish. These dishes are more experiences or activities than making your weekly dinner. They may (or may not) be a bit more elaborate or a recipe you might not normally eat for dinner.

The “Recipe in a Box” that I tried was Japanese Spicy Miso Ramen Kit from Take Out Kit. At the time, I was able to get this kit with vegan substitutions (this may or may not be possible now). However, there are a few vegan Take Out Kits on their site to give a try. What I loved about this kit was that it was a way for my partner and I to have some fun in the kitchen with an easy recipe that we were able to make our own (we added tofu and cabbage).

If Take Out Kits don’t interest you, there are lots of other options out there as well. Two kits I have at home, but haven’t used yet are the Global Grub Mochi Making Kit and the K-Teas Bubble Tea Making Kit. Global Grub also has a vegan tamale kit, sushi kit, and ravioli kit! It looks like K-Teas Bubble Tea Kit is on back order, but another kit that’s completely vegan is Flavor Purveyor’s Bubble Tea Kit. What amazed me most about both bubble tea kits was that even the bubbles are vegan – most bubbles at tea shoppes have honey in them!

Whatever “Recipe in a Box” you decide to try, this is a great way to change up your routine and try a fun new activity.

I hope these food activities can provide some inspiration for a fun weekend for you, your family, and friends. I would love the hear how you’re making your weekends fun. 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 Milkshakes 3 Ways

I have a major sweet tooth, and nothing quite satisfies it like a creamy, flavorful milkshake. Even though there are some amazing vegan milkshakes at restaurants in DC, delivery milkshakes just aren’t doing it for me right now – by the time they make it to my apartment, they are mostly melted. No fault to the restaurants or the delivery people, it’s just difficult to have that same thick and creamy milkshake experience that you get in a restaurant through delivery. And while I have gone out to do curbside pickup for a milkshake (or two), sometimes it’s late and you’re in for the rest of the night.

Which is why I ventured to create my own! Luckily, milkshakes are pretty easy to make and very forgiving – just add extra ice cream or milk if you made it too thick or too thin. The recipes below are my tried and true recipes for three different flavors: cookies & creme, peanut butter & jelly, and matcha. The base recipes are all pretty much the same with just slight variations on the amount of ice cream or milk.

The ratio of ice cream to milk that I used in each milkshake created a thick and creamy (which for me is quite dreamy) milkshake. All of these I was able to drink through a thick straw. If you’d like a thicker or thinner milkshake, you can play around with the ratio of ice cream to milk, but I’d recommend starting with the ratio below and going from there.

What I found most amazing about these milkshakes is that with just a little bit of the extra ingredients, the plain vanilla ice cream (I used the Soy Creamy from Trader Joe’s), they became so flavorful! Using a plain vanilla base really helps get a good flavor from whatever add-ins you’re using.

I also 100% encourage you to play around with the flavors here. If PB&J, cookies & creme, and matcha don’t float your boat (or you don’t have the ingredients), try another flavor! Make this recipe your own.

Lastly, I topped my milkshakes with Trader Joe’s Coconut Whipped Topping, which is so delicious and fluffy. It reminds me of Reddi-wip (I like this Trader Joe’s whipped cream so much that I sometimes spray it right into my mouth – no judgement pleeeease). I also added a little bit of my extra add-ins to the top of the whipped cream or the rim of my glass.

I highly recommend using your fanciest or most fun glass to drink your milkshake. It definitely made me feel like I was at a restaurant drinking a milkshake (which I really wish I was).

I would love the hear what your favorite Trader Joe’s snacks are. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

Print Recipe

Vegan Milkshakes 3 Ways

Thick & creamy milkshakes made 3 different ways to satisfy your sweet tooth!

Total Time10

Course: Dessert

Cuisine: American

Keyword: dessert, milkshakes, vegan, vegan dessert, vegan milkshake

Servings: 2 milkshakes

Equipment

blender

Ingredients

PB&J Milkshakes

2 cups vanilla ice cream
2 tbsp peanut butter plus more for rim of glass
2 tbsp jelly I used raspberry
¼ cup non-dairy milk

Cookies & Creme Milkshakes

2 cups vanilla ice cream
½ cup non-dairy milk
6 chocolate sandwich cookies (such as Oreo's)

Matcha Milkshakes

2 ½ cups vanilla ice cream
½ cup non-dairy milk
½ tbsp matcha powder add more or less for a stronger or softer matcha flavor

Instructions

Add all of the ingredients to a blender and blend for 1 to 2 minutes. You may need to stir the ingredients to ensure everything gets blended. Everything will look smooth and creamy when blending is done (you won't be able to see chunks of ice cream or large chunks of the add-ins and it will have a consistent color).

Notes

The matcha may be less incorporated than the other ingredients overall.

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