Tag: vegan kosher recipes

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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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
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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.

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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
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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.

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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
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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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vegan whole wheat pancakes

Weekend Breakfast IDeas: Fluffy Whole Wheat Vegan Pancakes

Something about pancakes just says “Sunday morning.” Growing up, pancakes were a frequent weekend breakfast, especially when we would have sleepovers with friends. My parents never strayed from the traditional Bisquick mix pancake, but the pancakes always tasted delicious.

I was one a quest to develop the vegan pancake of my childhood dreams, and I recreated it here. One of the things I love about cooking and baking is that there are always new ways to mix up what you’ve already done. I had some whole wheat flour lying around from my foray into Whole Wheat Challah, so I decided to experiment with Whole Wheat Pancakes!

vegan fluffy whole wheat pancakes

And wow, did they turn out delish? As I’ve mentioned before, whole wheat flour is the entire grain of the wheat, while all-purpose flour has most of the different parts of the grain removed. What this means practically is that there is a different taste and texture when using whole wheat flour than with all-purpose flour. To me, whole wheat flour adds a bit of a nutty or earthy flavor to recipes utilizing it. 

So, if you’re trying to get more whole grains in your meals, but you don’t want to miss our on your weekend pancakes, this is definitely the recipe for you! Plus, it’s super easy to make – just mix the dry ingredients, the wet ingredients, then combine and cook! You can also make these pancakes your own by using either vanilla extract or almond extract (almond goes especially well with the nutty/earthiness of the whole wheat) or adding fruit or other spices to the batter. 

vegan whole wheat pancakes

Sunday breakfasts are not complete with pancakes, and these whole wheat vegan pancakes are the perfect way to get your whole grains in while still enjoying your favorite treats. 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!

vegan fluffy whole wheat pancakes
Print Recipe

Fluffy Vegan Whole Wheat Pancakes

These fluffy vegan pancakes swap out all-purpose flour for whole wheat, adding some extra flavor and texture to your favorite weekend breakfast food.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Keyword: vegan breakfast, vegan pancakes, whole wheat, whole wheat flour recipes

Equipment

  • griddle or non-stick pan
  • spatula

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 cup vegan milk
  • 2 tbsp olive oil plus extra for the pan
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract or ½ tsp almond extract (optional)

Instructions

  • Sift and whisk together the dry ingredients.
  • In a separate bowl, whisk together the wet ingredients.
  • Heat a non-stick pan or griddle to just above low heat. While it's heating, fold the wet ingredients into the dry ingredients until just combined.
  • Add 1 tsp of oil to the pan or griddle.
  • For each pancake, you'll add about 1/3 cup of batter. When added to the pan, it will sizzle just slightly. If it sizzles a lot, your pan is too hot and should be lowered. If it has no sizzle at all, you should gradually turn the heat up.
  • Cook the pancake until you see 1 or 2 bubbles in the center of the pancake. Flip and cook for 3 minutes on the other side.
  • Repeat with the rest of the batter, adding 1 tsp of oil in between each pancake and adjusting the heat as needed.

Notes

  1. If you are not eating your pancakes as you go, you can preheat your oven to 200 degrees F and store your pancakes in a baking pan to keep warm while you finish them all.
  2. Using a non-stick pan is vital to ensuring that the pancakes do not burn.

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tu b'shevat vegan pasta salad

Tu B’Shevat Easy Vegan Seven Species Pasta Salad

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

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

tu b'shevat vegan pasta salad

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

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

For me, many of these dried fruits are fruits I would NOT normally eat, so getting to eat them for Tu B’Shevat feels really special. Whether these make a regular appearance on your plate or you’re also trying something new, I hope you enjoy this Tu B’Shevat Vegan Pasta Salad. I would love to hear how this recipe turns out for you! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

tu b'shevat vegan pasta salad
Print Recipe

Tu B'Shevat Vegan Pasta Salad

Featuring all of the Seven Species - pomegranates, wheat, barley, dates, figs, and olives - this recipe is a different take on the traditional pasta salad. It can be served hot or cold, and has warmer flavors than your typical summer pasta salad - perfect for winter!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Salad
Cuisine: Jewish
Keyword: jewish food, jewish holidays, jewish vegan food, jewish vegan recipes, pasta salad, tu b'shevat, tu b'shevat recipes
Servings: 8 servings

Ingredients

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

Instructions

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

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vegan mac 'n cheese lasagna

Getting Creative: Vegan Mac ‘N Cheese Lasagna

I think it’s safe to say by now that y’all know I go pretty wild for mac ‘n cheese? It’s one of my favorite dishes to make and eat, and I’ve been on a mission to try to make different kinds of mac ‘n cheese and to also experiment with different ways of using it. Thus, Mac ‘n Cheese Lasagna was born!

vegan mac 'n cheese lasagna

This dish features layers of vegan ricotta cheese, mac n’ cheese, spinach, and cheese sauce. The recipe below and fairly basic, so you can make changes to make it to your liking, such as adding in different veggies or sauces. For example, you could sauté up some mushrooms and add those for one layer. Or, you could add a vegan sriracha mayo into the ricotta cheese. Seriously, you could do lots of different things to make this recipe your own!

In addition to all the layers I included above, I also recommend using my homemade parmesan judiciously throughout the lasagna. Add some on each layer, and definitely add some on top!

Now, for the mac ‘n cheese: I used Daiya’s Cheddar Style Cheezy Mac, but you can use your favorite boxed mac ‘n cheese or make your own homemade version. Really, any mac ‘n cheese will do, and using your favorite version will definitely make this lasagna even better. I also used Daiya’s Chedder Style Deluxe Cheeze Sauce for the extra sauce, but any cheese sauce will do!

Lastly, just a few notes for the homemade parmesan: You can store the parmesan in an airtight container in the fridge for two weeks. It’s also very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture. Finally, you can really use any vegan parmesan you’d like (homemade or store-bought will both do the trick!). 

vegan mac 'n cheese lasagna

One you’ve got your layers in your dish, you’ll bake your Mac ‘n Cheese Lasagna in your oven for 25 minutes until you can hear and see some bubbling around the outside edges. The dish should be set in the top third of the oven. The top of the lasagna should also be starting to brown ever so slightly. 

When it’s done, I recommend letting it cool for quite a while before serving. The longer your dish cools, the more distinct the layers will remain when you cut into them. However, if you’re in it just for the flavors, feel free to wait just 10-15 minutes before cutting in!

I mentioned above some flavor changes you can make, but if you have any additional dietary restrictions, there are some changes you can make. Try using a gluten-free pasta for your mac ‘n cheese. Daiya products are certified Kosher if that is a requirement for you. You can store this dish covered in the fridge for 5-6 days in the fridge. 

If you love mac ‘n cheese and/or lasagna, this is a great dish for you. Or, maybe you want to try something a little creative that you can change up to make your own. Either way, I would love to hear how this recipe turns out for you and what changes you make to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan mac 'n cheese lasagna
Print Recipe

Vegan Mac 'n Cheese Lasagna

Mac 'n cheese + lasagna = instant classic? Well, I think so at least! This recipe takes the best of both recipes for a delicious meal. Plus, it's easy to customize and make your own.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, lasagna, vegan lasagna, vegan mac'n'cheese
Servings: 8 servings

Equipment

  • casserole dish
  • food processor

Ingredients

Vegan Ricotta Cheese

  • 1 cup cashews raw, unsalted
  • ½ cup water
  • ½ tbsp lemon juice
  • 1½ tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ tbsp yellow miso paste optional but really delicious!
  • salt and pepper to taste

Other Ingredients

  • 2 cups baby spinach
  • 2 boxes your favorite boxed vegan mac 'n cheese 600g total mac 'n cheese (can be homemade)
  • 1½ oz additional cheese sauce approx. 130g

Homemade Parmesan Cheese

  • 1 cup cashews raw, unsalted
  • 2 tbsp nutritional yeast
  • 1½ tsp salt
  • ¼ tsp garlic powder

Instructions

  • Preheat the oven to 400°F.
  • Prepare the mac 'n cheese of your choice and set aside.
  • Boil the cashews for the ricotta for 15 minutes. While boiling, add all of the other ingredients except for the tofu to a blender.
  • Once the cashews are done, add them to the blender and blend until smooth. Add salt and pepper to taste.
  • Using a fork, mash the tofu so that it is crumbly in a large bowl. There should be no large pieces.
  • Add the cashew mixture to the tofu and mix well. Set aside.
  • Add all of the ingredients for the homemade parmesan to a food processor and pulse until crumbly and no large pieces of cashews remain.
  • To assemble the lasagna, spread the cheese sauce on the base of the casserole dish. Then, layer mac 'n cheese, ricotta cheese, spinach, ricotta, and finally mac 'n cheese. Sprinkle parmesan cheese at least on top of the casserole, but you can also sprinkle judiciously throughout.
  • Place the lasagna in the top third of the oven for 25 minutes. When done, you'll hear and see a bit of bubbling underneath the top layer of mac 'n cheese. Let cool for 20-25 minutes before eating (the longer it cools, the more distinct the layers will be).

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vegan hanukkah sugar cookies

Hanukkah Recipes: Easy Vegan Sugar Cookies

So, this point MAY be debatable – is there anything inherently Hanukkah about sugar cookies? Maybe not. But when you turn sugar cookies into Stars of David, dreidels, and menorahs, I think it’s hard to argue these are NOT Hanukkah cookies!

And who doesn’t love a sugar cookie? Simple, easy, and classically delicious; this cookie has it all. Plus, you have lots of options in how you decorate them. You can use a recipe for vegan royal icing to create intricate designs or you can keep it really simple with a vegan buttercream. Or, you can do what I did and go even simpler: frosting from a can with sprinkles. 

vegan hanukkah sugar cookies

The frosting I used was Simple Mills Vanilla Frosting that I purchased at Whole Foods. I dyed some of the frosting using Whole Foods generic 365 Plant-Based blue food coloring. I also added a bit of vegan milk to the frostings to make it a little softer and easier to spread on the cookies. Lastly, I also used the Whole Foods 365 Decorating Sugar (aka Sprinkles) in blue. While these cookies didn’t turn out the most intricate or beautifully designed, I actually loved them! And they tasted delicious (which really is the most important part).

vegan hanukkah sugar cookies

In terms of making the actual cookies themselves, the recipe is fairly simple. Sift and whisk the dry ingredients together. Beat your butter, then butter and sugar, then butter, sugar, and extracts. Then, you mix the wet and dry ingredients together until you get a dough. Then you roll out your dough and cut out your cookies!

While I did call these Hanukkah cookies, you can use them for really any occasion by cutting out different shapes using different cookie cutters.

vegan hanukkah sugar cookies

These cookies can be stored for a week in an airtight container without getting stale. They are kosher (make sure you’re finding ingredients with a kosher hechsher – DM me if you have questions), and the frosting and food coloring I listed above are definitely kosher (however, the decorating sugar does not have a hechsher). 

These Hanukkah Vegan Sugar Cookies are a great treat for Hanukkah or for any occasion throughout the year – just cut out different shapes! I would love to hear how this recipe turns out for you and any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan hanukkah sugar cookies
Print Recipe

Hanukkah Vegan Sugar Cookies

This easy recipe chips up a batch of sugar cookies in no time that you can decorate for your vegan festivities.
Prep Time12 minutes
Cook Time10 minutes
Total Time22 minutes
Course: Dessert
Keyword: baking, easy vegan baking, vegan baking, vegan cookies, vegan sugar cookies
Servings: 18 cookies

Equipment

  • hand or stand mixer
  • Rolling Pin
  • parchment paper
  • baking sheet

Ingredients

Dry Ingredients

  • 1½-2 cups all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • ½ cup+2tbsp vegan butter softened
  • ½ cup+2tbsp cane sugar ground into small granules
  • 3 tsp vanilla extract
  • 1 tsp almond extract optional but delicious

Toppings

  • homemade frosting or store bought
  • sprinkles

Instructions

  • Preheat your oven to 350°F.
  • In a bowl, sift and whisk together the dry ingredients. Set aside.
  • In another bowl or a stand mixer, beat the butter on high until it lightens in color (approximately 2 minutes).
  • Add the sugar and beat on high another 4 minutes, scraping down the sides as you go. The mix will become light and fluffy as the sugar becomes more incorporated.
  • Add the vanilla and almond extracts and beat until fully combined. Scrape down the sides and mix together with a rubber spatula or spoon.
  • Add in the dry ingredients and mix together with a rubber spatula or spoon until a crumbly dough forms that holds together when you squeeze together a handful in your hand. I used nearly all of the dry mix (about ¼ cup left).
  • Place the dough on a sheet of parchment paper and place another sheet on top. Flatten using your hands and then use a rolling pin to roll out the dough until it is about ⅛ of an inch thick.
  • Use cookie cutters to cut shapes into the dough. Alternatively, use a knife to make square or rectangle shapes if you don't have cookie cutters.
  • Use the top sheet of parchment paper to line a baking sheet and place the cut out shapes on the the baking sheet about ½ inch apart.
  • Roll the scraps from the dough into a ball and place in the center of the parchment paper. Fold over the paper and use the rolling pin to roll out the dough again to ⅛ inch thick. Cut out shapes again. Repeat as needed until all the dough us used.
  • Place the baking sheet in the oven for 10 minutes until the cookies edges have just started to turn golden brown.
  • Remove from the oven and let cool for about 1 minute. Then move to a wire rack to cool completely.
  • Make your own frosting or frost with pre-made vegan frosting from the store and decorate with sprinkles once cool.

Notes

Store in an airtight container for up to one week.

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vegan egg challah

Vegan Egg Challah & How to Rise Challah in Cold Kitchens

Mixing up my challah recipe may be my favorite thing to do. I bake challah every week, so seeing how I can incorporate new flavors into this weekly ritual is exciting and fun. So, when someone mentioned a vegan egg challah, I knew I had to give it a try.

I’ve mentioned before that I didn’t start eating challah until I was a sophomore in college, and even then, much of the challah I was eating wasn’t made with egg in the dough (egg was still used as a wash though). So, I wasn’t really sure what the allure of an egg challah really even was. That is, until I made one for myself.

vegan egg challah

I used Just Egg plant-based scramble as an egg replacer for my challah, and y’all, this challah turned out absolutely delish. I still love non-egg based challot, but the addition of vegan egg adds a savory, eggy flavor that is just a different kind of delicious. Plus, using the egg replacer as an egg wash makes for a beautiful challah.

The recipe doesn’t change much, and I still encourage you to read over my tips for a successful challah on my basic challah post. I swapped out much of the water for Just Egg, and if you’d like an even eggier flavor you can swap out more of the water for the Just Egg scramble. I also recommend reducing the amount of sugar, specifically if you’re going to do a savory flavored challah like poppy seed. I reduced the sugar by 1 tbsp to 3 tbsp. I would include no more than 4tbsp total.

easy vegan egg challah

The last tip is for folks who are struggling with cold kitchens this winter. Y’all, my apartment is freezing right now (it regularly gets down to 60 degrees or lower in my kitchen). This makes it really difficult for my challah to rise and can make it harder to get a fluffy challah. After getting some advice on Instagram from my lovely followers, I gave a new method a try. 

If you’re struggling with a cold kitchen too, you can try boiling some water in a pot and placing it and your challah in its own bowl (covered in plastic wrap or a towel) in your oven (make sure your oven is NOT on when you do this). Give your challah time to rise. During this time, you may need to swap out the boiling water a few times (I needed to swap it our 2-3 times). It made the rising time go much quicker and it keeps the dough moist!

If you’re feeling nostalgic for egg challah or you just want to give a new challah recipe a try, this Easy Vegan Egg Challah is for you! I would love the hear how this recipe turns 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!






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easy vegan sufganiyot (hanukkah jelly filled donut)

Easy Vegan Sufganiyot: Hanukkah Jelly-Filled Donuts

Hanukkah was THE major Jewish holiday in my family growing up. Controversial, I know! But for nearly have of my childhood, I grew up in the South, isolated from other Jewish families in general and the rest of my Jewish family that lived primarily in New York.

So, is it really that surprising that when everyone around us was making a huge deal about “the holidays” (when what they really meant was Christmas), my family got hype for Hanukkah? Plus, I was a pre-teen and teenager at the time, so of course I was excited about presents. 

But my connections to Hanukkah run deeper than getting presents. In a lot of ways, it was the one way I was Jewish at the time that didn’t feel bad. I faced a lot of anti-Jewish oppression/anti-Semitism growing up in the South. My Jewish identity was the butt of a joke or used against me or the reason I couldn’t meet the extended family of my boyfriend at the time. 

When I sing the prayers for lighting the candles now, I remember how it felt to be Jewish back then and I remember how far I’ve come in understanding my identity and embracing it. And, while I didn’t grow up with so many aspects of Jewish culture, I get to celebrate those aspects now because my family held on to Hanukkah back then.

One example is sufganiyot! These donuts are typically filled with jelly, although they can be filled with lots of different things (one year I filled them with cookie butter from Trader Joe’s – and y’all, that was a dang good decision). They are fried in oil (we do lots a frying for Hanukkah – maybe I’ll talk about that in my latkes post later on!), and dusted with powdered sugar.

easy vegan sufganiyot (jelly filled hanukkah donuts)

Donuts can seem really intimidating, and I won’t say that the process of making this isn’t a least a little laborious – there are several steps and you do have to knead the dough for about 15 minutes. But there aren’t any fancy techniques necessary to make these, you just have to be willing to put in the time and effort.

My biggest tips for getting these donuts right are making sure to set out your vegan milk to warm to room temperature and allow your butter to cool to room temperature before you get started. I’ve even made it a step in the recipe – that’s how important it is! If you don’t do this step, the donuts will not rise properly. They’ll still taste good, but they won’t get as fluffy.

This recipe also uses aquafaba, or the liquid that comes in a can of chickpeas. Ensuring that the aquafaba is properly beaten is important as well. When you flip over the hand mixer, the aquafaba should form a “V” shape and should keep it’s form – then you’ll know you have stiff peaks. One great thing about aquafaba is that if it starts dissolving, you can always whip it back up.

(By the way, there are lots of recipes you can use the leftover chickpeas and aquafaba for, such as my Easy Chickpea Salad or Sundried Tomato & Chickpea Pasta or Vegan Cinnamon Rolls from Vegan Richa!

After cutting my donuts with the circle cookie cutter, I place them on baking sheets lined with parchment paper. For me, this makes them easy to move around as needed and prevents them from sticking to anything.

When you’re ready to fry your donuts, be sure not to crowd your pot. I’ve generally been able to do 3-4 at a time, but depending on the size of your pot you may be able to fit more or less. You want to make sure they have room to expand and move around in the pot. Starting out with fewer donuts and adding more as you go is a good way to figure out how many you can reasonably fit.

 

easy vegan sufganiyot (jelly filled hanukkah donuts)

Lastly, using a skewer or chopstick to poke through to the center of your donut is a great way to make sure your jelly can easily fill to the center of your donut. Dust with powdered sugar before you’re ready to serve them. These donuts will last about one day in an airtight container. They are definitely best served fresh, so I recommend sharing with family, friends, or neighbors (wear your masks!!).

Sweeten up your Hanukkah with my Vegan Sufganiyot Recipe! I would love the hear how this recipe goes for you and what your filled your donuts 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!

easy vegan sufganiyot (hanukkah jelly filled donut)
Print Recipe

Easy Vegan Sufganiyot (Hanukkah Jelly-Filled Donuts)

These easy to make yeast donuts can be stuffed with your favorite fillings like jellies, chocolate spreads, and more. The perfect way to celebrate Hanukkah!
Prep Time20 minutes
Cook Time25 minutes
Rise Time30 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Jewish
Keyword: easy vegan baking, sufganiyot, vegan donuts, vegan hanukkah donuts, vegan sufganiyot
Servings: 24 donuts

Equipment

  • candy thermometer
  • large pot for frying
  • slotted spoon
  • chopstick or wooden skewer
  • piping bag
  • 2 inch circular cookie cutter

Ingredients

  • 2 chia eggs 2tbsp ground chia, 6tbsp water
  • 3 tbsp aquafaba the liquid from a can of chickpeas
  • ½ cup + 2 tbsp non-dairy milk at room temp
  • ½ cup + 1 tsp non-dairy butter melted (then cooled to room temp)
  • 4 cups + 5 tbsp all-purpose flour
  • ¼ cup sugar
  • 1 tsp salt
  • 2 tsp dry active yeast
  • 1 tbsp vanilla extract
  • 6 tbsp water divided in half
  • 5 cups vegetable oil approximately, for frying
  • Fillings as desired like jellies, jams, chocolate spreads, etc.
  • powdered sugar for dusting on top

Instructions

  • Set your non-dairy milk out to warm to room temperature. Melt your butter in a small saucepan and then allow to cool to room temperature. Set both aside.
  • Make your chia eggs by mixing the water and chia together and setting aside for at least 5 minutes
  • Sift and whisk together the flour, sugar, and salt in a large bowl.
  • Place the 3tbsp of aquafaba in a bowl and mix with a hand mixer on high speed until it turns white and stiff peaks form (approximately 5-7 minutes). It can take longer depending on the shape of your bowl and how easily to the mixer can beat the aquafaba.
  • Sprinkle the yeast over 3tbsp of slightly warm water. Let it sit for 5 mins or until the yeast starts to react. Sprinkling a little bit of sugar in the mixture can help the reaction occur.
  • Add the yeast mixture, chia eggs, additional 3tbsp of water, milk, butter, and vanilla extract to the dry ingredients. Mix until a dough begins to form. When the mixture begins to look dough like, add the aquafaba. If the aquafaba has gotten foamy and no longer holds stiff peaks, beat again until the peaks form and then add to the dough.
  • Once a soft dough forms, knead by hand in the bowl or on a lightly floured surface for 10-15 minutes. Be generous in using flour on your hands, but the dough should remain slightly tacky.
  • After kneading, return the dough to the bowl, cover and let rise until doubled in size. This will take approximately 30 minutes; however, the time can vary a lot depending on the temperature of your kitchen and many other factors. Try to find a warm spot in your kitchen or home to place your dough and it can speed up the process.
  • After rising, divide the dough in half. Recover the second half of the dough.
  • Roll out the dough with a rolling pin to about 1/4 inch thick and use a circle cookie cutter to make donuts. Set them aside. Reroll dough as needed.
  • Repeat with other half of the dough.
  • Use extra dough to make donut holes by rolling into small balls.
  • Heat the oil in a large pot. The amount of oil will depend on the size of your pot, but you’ll want at least 2.5 inches of oil.
  • Heat the oil between 320-360 degrees F. It’s important to stay below 360 and above 320 while frying the donuts, so you’ll need to keep rechecking the oil temperature throughout and readjusting the dial.
  • Place 2-3 donuts in at a time (depending on the size of your pot).
  • Fry on one side until light golden brown, then flip and repeat. Remove donuts from oil and place on paper towel lined plates. Repeat with all donuts and donut holes.
  • Transfer donuts to a wire rack to cool. Once completely cooled, you can fill with your choice of fillings using a piping bag.
  • To fill the donuts, you'll first want to pierce through with a chopstick or skewer to the center or about 3/4 of the way through (be careful not to poke to the other side). The use a piping bag to fill the donuts.
  • Dust with powdered sugar and serve.

Notes

  • The donuts are best being served immediately, but can also be stored in an airtight container overnight for the next day. I would recommend waiting to dust with sugar until you’re ready to serve them.
  • I filled mine with raspberry jelly and cookie butter, but the sky is the limit!

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