vegan kosher recipes – Page 3

Flavorful & Fun: Vegan Pesto and Ricotta Stuffed Shells

I started working on The Jewish Vegan because I find a lot of joy cooking and baking, and I wanted others to feel less stressed being in the kitchen. So, you can imagine, I really love a recipe that is as fun to look at and make as it is delicious to eat!

That’s certainly the case for these vegan Pesto & Ricotta Stuffed Shells! I’m a big fan of stuffed shells because 1) they’re really easy to make and 2) they’re really fun! And I never realized how easy it was to make them your own, but you can really stuff anything you want into them as long as you have the base recipe down. Use my basic ricotta recipe and then throw in whatever you’d like: veggies, vegan meat alternatives, chopped nuts – honestly, the sky’s the limit!

This recipe is great for getting the whole family (especially kids!) involved – it can be a little messy as you spread the pesto on the outside of the shell and stuff the pesto and ricotta mixture in each of them as well. The pesto on the outside is really important to ensuring you have a soft shell after baking – without the sauce your shells will turn hard!

I also highly recommend sprinkling some vegan parmesan on top of your shells. You can make your own homemade parmesan for this recipe or use a store-bought vegan one. If you’d like to make your own, give my recipe a try. It’s very easy to make as well and takes just 5 minutes pulsing all of the ingredients in a food processor until fine and crumbly:

1 cup raw, unsalted cashews
2 tbsp nutritional yeast
1.5 tsp salt
.25 tsp garlic powder

You can store the parmesan in an airtight container in the fridge for two weeks. One note is that it’s very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture.

Sprinkle some on before baking, and then let each person add their own after baking!

Like I said before, there are so many ways you can make this recipe your own. If you’d like some more ideas for stuffed shells, check out my original stuffed shell recipe here. And for more ways to use the pesto recipe, try my pesto toast or give it a go with some gnocchi. If you end up with leftover parmesan, you can use it on a vegan Caesar salad or try it on top of soups like this blogger’s tomato bisque.

I would love the 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!

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Vegan Pesto & Ricotta Stuffed Shells

This recipe combines fresh kale and parsley pesto with a creamy, cheesy ricotta in giant shells for a meal that's hearty and delicious.

Prep Time25

Cook Time15

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, vegan pasta dishes, vegan pesto recipe

Servings: 12 shells

Ingredients

12-16 jumbo shells

Pesto Ingredients

2 cloves garlic
½ cup cashews raw, unsalted
½ cup olive oil
¼ cup fresh parsley leaves
2 tbsp lemon juice
½ tbsp nutritional yeast
3½ cups kale leaves stem removed
salt & pepper to taste

Ricotta "Cheese"

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

Instructions

Cook the jumbo shells according to the package directions. Once cooled enough to touch, separate them so they won't stick together on a plate. Set aside.
Preheat your oven to 400°F. Place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
In another pot, boil the 1 cup cashews for the "ricotta" sauce for 15 minutes.

Pesto Instructions

Prepare the ingredients for the pesto and place in your blender (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice).
Blend everything until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
Taste the pesto and add salt and pepper to taste.

"Ricotta" Instructions

On a plate, use a fork to smash the tofu completely. It will be completely crumbled when done. Transfer to a bowl.
Add the boiled cashews and the ½ cup water into a blender (you don't need to rinse the blender between using it for the pesto and the "ricotta" sauce) and blend until smooth. Add the lemon juice, nutritional yeast, garlic powder, and yellow miso paste (if using) and blend until combined. Add the salt and pepper to taste.
Add the cashew sauce and to the bowl with the tofu and combine. Mix thoroughly and add more salt and pepper, to taste.

Shell Assembly

Add about ¾ of the pesto sauce to the ricotta and mix well to combine. Taste to see if any flavor adjustments need to be made.
Spread a layer of remaining pesto sauce on the outside one of the shells, then fill the shell with the ricotta mixture. Place in a baking pan and repeat until the pan is filled with shells (or you run out of shells).
Spread additional sauce on the outside of the shells that are visible as needed and in the spaces in between the shells. The gaps do not need to be filled with sauce, but you should try to make sure that exposed shells have some sauce on them.
Sprinkle vegan parmesan cheese over top of the shells, if desired.
Place the pan in the oven and bake for 15 minutes. Remove and let cool for approximately 10 minutes before serving.

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Rosh Hashanah Recipes: Vegan Honey & Ginger Tofu

I always like to mix things up – a little bit of the traditional and a little bit of something new. I didn’t grow up celebrating Rosh Hashanah and the High Holidays, so technically most everything is new to me (which is actually kind of fun and exhilarating!). This also makes me feel like I have a lot of freedom to play around with the flavors and ideas of the season.

So while I did start out the season with a round apple cinnamon challah, I’ve been trying to incorporate new flavors of fall into my dishes and new takes on the holiday. This “Honey” & Ginger Tofu plays with classic sweet flavors while bringing in the new element of tofu to the High Holidays.

I’ve said before that I wasn’t always the biggest fan of tofu, but making tofu crispy really changed the game for me. I’ve followed that form here, just changing up the flavor profile to something sweeter. I’ve also included ginger, onion powder, and garlic powder. The ginger really gives this dish a hint of fall flavor.

I also highly recommend using the sauce included with the recipe. It’s two parts maple syrup (or other sweet vegan syrup) to 1 part sriracha. I used about 2 tbsp maple syrup and 1 tbsp sriracha, but it really depends on how much you want on your tofu and in your rice or lettuce. You can also change the ratio depending on how spicy you want your sauce to be.

Last, but not least, sesame seeds and green onions add a bit of extra flavor and texture on top of this dish. The green onions also add a really great pop of color if you’re trying to impress for a nice Rosh Hashanah meal. This entire dish is gluten free and kosher, as well, so it’s great for whoever you have around your table.

Whether you’re celebrating Rosh Hashanah or just looking for a new way to prepare your tofu, this dish is a great option for you. I would love to hear how this dish turns out for you or any changes you made to it 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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Rosh Hashanah Vegan Honey Ginger Tofu

This easy to make meal is a great main dish for your Rosh Hashanah festivities, or a great dish to put you in the Rosh Hashanah mood. It features both maple syrup in place of honey for a sweet new year and ginger, a great fall flavor.

Prep Time1 5

Cook Time40

Total Time1 45

Course: Main Course

Keyword: gluten free rosh hashanah recipes, rosh hashanah recipes, rosh hashanah vegan challah, vegan rosh hashanah, vegan rosh hashanah recipes, vegan tofu recipes

Servings: 2 servings

Equipment

tofu press*

Ingredients

1 package extra firm tofu usually around 14oz
2 tbsp maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
2 tbsp cornstarch
¼ tsp ginger
¼ tsp onion powder
¼ tsp garlic powder
½ tsp salt plus more to taste

Sauce

2 parts maple syrup or other sweet vegan syrup (like agave, vegan honey alternative, etc.)
1 part sriracha

Other Ingredients

rice, kale, ect. whatever you want to serve your tofu over
green onions chopped
sesame seeds

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 415°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 (not the sauce 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.
Make the sauce by mixing together 2 parts maple syrup to 1 part sriracha. You can scale up how much sauce you want depending on how sauce-y you want your tofu. I used about 2 tbsp maple syrup and 1 tbsp sriracha to start with.
Mix the tofu with the sauce and serve over your favorite rice, lettuces, etc. Sprinkle sesame seeds and green onions on top if desired.

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.

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Vegan Rosh Hashanah Recipes: Roasted Butternut Squash & Apple Soup

I’ve started thinking more deeply about the meaning behind Rosh Hashanah AND how that relates to the symbolism behind the foods we eat for the holiday. Food and Judaism is obviously very connected for me – it’s one of the things I love about my culture and religion! I put a lot of thought into this dish in particular for the High Holidays, and I think it would make a great addition to anyone’s Rosh Hashanah celebrations, regardless of how you choose to celebrate!

Sweetness – from honey (of course, vegans can use vegan honey or another sweet syrup alternative like maple syrup) and apples – is a symbolic way to signify that the new year will be sweet. This recipe gains a wonderful subtle sweetness from fresh gala apples, roasted along with the butternut squash.

The other symbolic aspect of this recipe is the cayenne pepper. One part of the religious services on Rosh Hashanah is the blowing of the shofar. There are lots of interpretations of why the shofar is blown. One of my favorites is that it is a way to awaken you after a month of contemplation and remembrance over the month of Elul (the Hebrew month immediately preceding Rosh Hashanah). In this dish, the cayenne pepper is also a way to awaken you, especially in contrast to the sweetness of the apple.

Depending on how much awakening you’d like, I would try more of less of the cayenne pepper. The 1/4 tsp of cayenne pepper makes for a decently spicy soup, so keep that in mind when preparing this dish. This soup is also completely gluten free and kosher.

While this soup was made with Rosh Hashanah in mind, it’s also great for meal prepping because you can make it ahead and freeze individual portions of it. It’s a great fall dish, using both apples and butternut squash. I would love the hear how this recipe turns out for you and how you changed it 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 rosh hashanah roasted butternut squash and apple soup

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Vegan Rosh Hashanah Roasted Butternut Squash & Apple Soup

This subtly spicy and sweet soup is a great way to start your Rosh Hashanah dinner. Or, make a large batch to eat throughout your entire week! This recipe is easy to make, and it's gluten-free and kosher, so it's sure to be a hit with everyone.

Prep Time1 5

Cook Time10

Course: Soup

Cuisine: Jewish

Keyword: gluten free rosh hashanah recipes, gluten free soup, gluten free vegan recipe, jewish vegan food, jewish vegan recipes, kosher soup, rosh hashanah recipes, vegan rosh hashanah, vegan rosh hashanah recipes, vegan soup

Servings: 8 cups

Ingredients

Roasted Squash & Apples

1 butternut squash deseeded and chopped into 1 inch pieces
6 gala apples chopped into 1 inch pieces
2 tbsp olive oil
dash of salt & sprinkle of pepper

Soup Ingredients

4 cups water
1 tsp onion powder
1 tsp garlic powder
¼ tsp cayenne pepper more or less, to taste

Cashew Cream

1 cup cashews
½ cup water
2 tbsp nutritional yeast
2 tbsp olive oil
4 tbsp vegetable broth or sub additional water
½ tbsp apple cider vinegar
salt & pepper to taste

Instructions

Preheat the oven to 425°F. Mix the butternut squash, apples, olive oil, salt, and pepper together.
Add the apples and butternut squash to a parchment paper lined tray in a single layer (use 2 trays if needed). Place in the oven for 55 minutes, flipping the squash and apples after 20 minutes. If using 2 trays, switch which rack the trays are on after flipping.
While the apples and squash are roasting, boil the cashews in water for 15 minutes. Drain and add to a blender with the rest of the ingredients. Blend under smooth and creamy. Set aside.
Once the squash and apples finish roasting, add them to a blender in batches. Blend until smooth and fully combined. After each batch, pour into a pot until everything is blended.
In the pot, add the rest of the soup ingredients. Heat over medium heat to bring to a simmer. Once at a simmer, let simmer uncovered for 10 minutes. Serve hot with cashew cream poured on top as desired.

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Rosh Hashanah Recipes: Round Vegan Apple CInnamon Challah

Real facts: I didn’t grow up celebrating the High Holidays. I can count on one hand the number of times I remember going to services for the High Holidays – it just wasn’t a part of my family’s practice (and eventually mine as a young adult). I’ve been spending time trying to figure out what Jewish religious observance looks like to me as an adult.

But food has always been a huge part of my Jewish observance, so I knew this year that I wanted to make a challah that represented the Jewish New Year. Enter: Round Apple Cinnamon Challah! I really think this bread is the perfect way to bring in the new year for a few reasons. For one, apples are a symbolic food for Rosh Hashanah, representing the sweetness of the new year. It’s also a really great fall food with apples ripening throughout September and early October.

Another fall addition to this challah: ground cinnamon! The combination of apple cinnamon is pretty classic, and it made my apartment smell absolutely divine. Cinnamon can also be found in the cinnamon sugar topping.

Lastly, I highly recommend giving the round braid a try for this special loaf. One thing I’m learning as I’m exploring the meaning behind Rosh Hashanah is the cyclical nature of the Jewish calendar. I’ve been thinking about how the High Holidays are a way to think about where you were at this time last year. The round challah is another symbolic reminder of this (as you are enjoying the deliciousness!). You can find a video showing how to make a round braid here.

You can find the recipe for this specific challah below, but if you’re looking for tips on making your challah particularly fluffy and delicious, check out my one-loaf challah recipe here. I’ve included my best guidance for the fluffiest vegan challah you can make.

This vegan apple cinnamon sugar challah is the perfect addition for however you are celebrating Rosh Hashanah (even if the only way you’re celebrating is with this loaf!). I would love the hear how this challah turns out for you and any changes you made to the recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan rosh hashanah apple cinnamon challah

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Vegan Rosh Hashanah Apple Cinnamon Sugar Challah

This sugary sweet challah is the perfect addition to your Rosh Hashanah festivities, whether you're celebrating with a big meal or reflecting personally or somewhere in between. Fluffy challah and sweet gala apples make a perfect pair, and the cinnamon adds a great reminder that fall is arriving.

Prep Time50

Cook Time50

Rising Time1

Total Time2 40

Course: Appetizer, Breakfast, Dessert

Cuisine: Jewish

Keyword: easy vegan baking, jewish vegan food, rosh hashanah vegan challah, vegan challah, vegan rosh hashanah

Servings: 1 challah loaf

Ingredients

Challah Dough

3 cups flour plus a bit more for kneading
⅔ cups warm water
3 tbsp warm water
¼ cup sugar plus a dash more
3 tbsp oil
1 tbsp dry active yeast
½ tsp salt

Apple Cinnamon Filling

4 cups chopped gala apples or your favorite apples
1 tbsp granulated sugar
1 tsp ground cinnamon

Cinnamon Sugar Topping

1 tbsp granulated sugar
1 tsp ground cinnamon

Wash

non-dairy milk
maple syrup

Instructions

Mix the sugar, oil, salt, and ⅔ cup water in a large bowl until everything is dissolved. Using warm water helps.
In a separate bowl sprinkle the yeast over the 3 tbsp water. Sprinkle a dash of sugar on top. Set aside for at least 5 minutes until foamy looking.
In the large bowl, add 1 cup of flour and mix. All the clumps may not go away. It’s okay, you can go on to the next step!
Add about ½ cup of flour and the yeast mixture to the large bowl and mix.
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.
Alternatively, you can knead in a stand mixer using the dough hook for 10 minutes on a medium setting.
Transfer the dough back to the bowl (make sure it is lightly floured). Sprinkle flour on top of the dough and cover with a damp washcloth. Let is rise until doubled in size, for at least 30 minutes.
While the dough is rising, chop your apples and combine them with the cinnamon and sugar. Set aside for filling later.
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 4 equal balls of dough (if doing a round challah).
Roll the dough balls into strips between your hands.
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 the apple cinnamon mixture, pushing the apple into the divet to really stuff the strand as you pinch the edges of the dough together to close the dough around the apple. Repeat for each strand.
See above for a link to a video on how to braid a 4 strand round challah.
Place the challah on a parchment paper lined tray. Cover the loaf with hand towels and let rise until doubled in size and puffy, at least 30 minutes.
Put your tray in the oven. Bake for 20 minutes.
While your challah is in the oven, create the wash for the top of the challah by mixing equal parts non-dairy milk with maple syrup. Mix the cinnamon sugar mixture in a separate bowl.
After the 20 minutes, remove the challah from the oven and wash with the mixture you created. Sprinkle the cinnamon sugar mixture over top of the challah as well.
Place the tray 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 completely before eating.

Notes

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.

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Easy Vegan SPanish Rice

I don’t know about y’all, but work is really ramping up for me. Like, “working through lunch, forgetting to take bathroom breaks, and working after hours” kind of ramping up. On these kinds of days, I like to have my go-to recipes at hand, the ones I can make almost like second nature because they’re easy and fast and because I’ve made them a bunch.

This Easy Vegan Spanish Rice recipe is just what I needed this past week. Ready in under 30 minutes, it’s the perfect meal to make because it can be added on to other things you’ve already made or it can be paired with some beans or tofu you heat up. I’ve made this recipe a bunch – you can actually click the picture below to see the first time I talked about making this recipe on my Instagram back in January!

I’ve paired this rice with quesadillas, added it to bowls and tacos, and even used the same recipe but made it with quinoa instead. This recipe is also gluten free and kosher (make sure you use kosher tomato paste) as is, but be sure any add-ons you include are as well if you or who you’re sharing your food are gluten-free or keep kosher.

One last note: I highly recommend preparing all of your ingredients in advance. For example, I recommend measuring out all of your spices before you begin so you can just toss them in when the time comes. The first part of this recipe is pretty fast, and you don’t want to accidentally burn anything while you’re measuring something out.

This delicious rice dish can be made in under 30 minutes and is a great meal all on it’s own or a delicious addition to your favorite bowls, tacos, or quesadillas. I would love the hear what you think of this Easy Vegan Spanish Rice recipe and how you made it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Easy Vegan Spanish Rice

This easy rice recipe comes together in under 30 minutes and is a great additional to bowls, burritos, tacos, and more (or add beans or tofu and eat it as a meal all on it's own!).

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Side Dish

Keyword: easy vegan dinner, easy vegan recipe, easy vegan recipes, meals in under 30 minutes, vegan rice recipes

Ingredients

½ large yellow onion chopped
3 cloves garlic
1/2 tbsp olive oil
1 cup rice
1 tbsp double concentrated tomato paste or 2 tbsp regular tomato paste
½ tsp chili powder
1 tsp cumin
2 cups vegetable broth
2 tbsp cilantro chopped finely, plus more for garnish
½ tbsp lime juice
Salt and pepper to taste

Instructions

Heat the olive oil in the pan over medium heat. Sauté the onion and garlic in the olive oil for about 2 minutes until you can smell the garlic.
Add the tomato paste and cook for another 2-3 minutes and stir with a spatula frequently.
Then add the rice, chili powder, and cumin and cook for another 2-3 minutes. Continue stirring frequently throughout.
Add the vegetable broth. Bring the rice to a boil and then let simmer (covered) for 8-12 minutes, or until the broth has boiled off.
While the rice is simmering, add the lime and cilantro.
Once the rice has finished, fluff with a fork and add the salt and pepper to taste. Serve hot or warm with cilantro on top or add to your favorite dishes like burritos, burrito bowls, or quesadillas. Enjoy!

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Vegan Summer Salads: Watermelon Kale Salad

Summer is coming to a close soon (I can feel it getting cooler at night!), and I’m really trying to find ways to use up my favorite summer produce before I can’t find it anymore in the grocery stores. I’ve written about my love of watermelon before, especially how refreshing it is in the summer, and this salad is no different. I’ve never been one for salads before, but kale is honestly really making me come around. And of course, it’s hard to not love a salad filled with watermelon (and feta!).

I actually was trying to think of some way to use up the rest of my watermelon after making some delicious sweet recipes with it. Using watermelon in a more savory dish was not the most intuitive thing to me because watermelon really screams sweet to me. But the sweetness of the watermelon really complements the saltiness of the olives and feta, and the textures of the different ingredients of this dish go very well together.

I decided to use Violife Feta (which is certified kosher) in this recipe, but you can use another vegan brand or make your own at home.

You can also find the instructions for a very simple balsamic dressing in the recipe below – feel free to find ways to infuse it with other flavors or use a store-bought balsamic if you have one you like!

Lastly, if you pick up a whole watermelon for this recipe and don’t end up using the whole thing, check out my Watermelon Ice Cream Bars recipe or my Watermelon Slushies recipe for ways to use the rest of your melon.

If you’re trying to find a unique way to use your watermelon or you just love watermelon like me, give this Watermelon Salad a try! I would love the hear what you think of the recipe and if you made any changes to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Vegan Watermelon Kale Summer Salad

This refreshing summer salad features watermelon and vegan feta cheese, as well as a simple balsamic vinegar dressing. As a gluten free dish, it can be the feature of your outdoor gathering or a side dish you bring along to impress your friends.

Prep Time10

Total Time10

Course: Main Course, Salad

Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, meals in 10 minutes, summertime vegan meals, vegan salad, vegan summer, watermelon recipes

Servings: 4 servings

Ingredients

½ cup slivered almonds raw, unsalted
1 tbsp spiralized mint leaves plus extra for garnish
¼ watermelon approximately 2 cups, cut into ½ in to 1 in cubes
8 cups kale removed from the stems
½ package Violife feta
2 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper to taste

Instructions

Preheat the oven to 350°F. Line a baking tray with parchment paper and add the almonds. Toast for 7-8 minutes, being sure to watch carefully for the last 2 minutes or so to ensure it doesn't burn. Remove from the oven and let cool as you finish preparing the rest of the meal.
Cube the watermelon, prepare the kale, break apart the feta, and spiralize the mint leaves. To spiralize the mint leaves, roll a mint leave up tightly on its' shortest edge and then slice through the roll to create spirals.
In a separate bowl, whisk together the balsamic and olive oil to create the dressing.
Mix all of the ingredients together!

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Easy Vegan Cashew Pesto with Gnocchi

I’ve been thinking above making from scratch some of the pre-made products I usually buy at the grocery store – both as a way to have a little more control over what I’m eating and also as a way to practice more recipes! That’s what inspired me to give making a homemade vegan pesto a try (plus, I just really love pesto!).

I usually buy the Trader Joe’s Kale, Cashew, & Basil Pesto to use with a bunch of different dishes. While I do love this pesto, normally I spice it up a bit by adding lemon juice, salt, and pepper (and sometimes other things depending on the dish). It’s also obviously a little easier to use a pre-packaged pesto – just scoop it out of the package and add it to your dish.

So, definitely give the Trader Joe’s pesto a try if you’re looking for the easiest option (and it’s available to you!). But if you want a homemade pesto that’s also pretty easy to make, this pesto is for you! Besides roasting the garlic, the only other step is throwing everything into the blender and blending it all up!

If you’d like to serve your gnocchi or pasta with roasted grape or cherry tomatoes, it’s very easy to do. Cut the tomatoes in half, drizzle them with olive oil, and add a dash of salt and pepper. Then, roast them in the oven for 20-25 minutes on 400 degrees F.

I also highly recommend making some vegan parmesan to sprinkle on top of your dish. It’s very easy to make as well and takes just 5 minutes pulsing all of the ingredients in a food processor until fine and crumbly:

1 cup raw, unsalted cashews
2 tbsp nutritional yeast
1.5 tsp salt
.25 tsp garlic powder

Lastly, you can use this pesto with many different recipes. I’ve used it here with Trader Joe’s cauliflower gnocchi (which makes this recipe completely gluten free), but you could do any kind of pasta you like. You can also stray from pasta entirely and use it on sandwiches, paninis, melts, pizza, on vegetables, and more. Get creative with it! The recipe makes enough for about four servings of pasta, so keep that in mind when determining how much you might need.

If you’d like to try making your own pesto at home, this recipe is for you! I would love the hear how this pesto turns out for you and how you end up using it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Homemade Vegan Pesto with Gnocchi

This homemade vegan pesto is easy to make and is made in the blender. With a slight cheesy taste from nutritional yeast, this vegan and gluten-free sauce is perfect for gnocchi (or whatever pasta you're craving)!

Prep Time25

Additional Cook Time for Gnocchi20

Total Time45

Course: Main Course

Keyword: easy vegan dinner, easy vegan recipe, gluten free, gluten free vegan, gluten free vegan recipe, kosher recipe, vegan pesto recipe

Servings: 4 servings

Equipment

blender

Ingredients

20 grape tomatoes roasted, see above for instructions
1 bag frozen Trader Joe's cauliflower gnocchi or your favorite gnocchi
2 cloves garlic
½ cup cashews raw, unsalted
½ cup olive oil
¼ cup fresh parsley leaves
2 tbsp lemon juice
½ tbsp nutritional yeast
3½ cups kale leaves stems removed
salt & pepper to taste
vegan parmesan optional as garnish, see above for recipe

Instructions

If you are planning to use the grape tomatoes with this dish, follow the instructions above and set the tomatoes aside when done.
If you are using the Trader Joe's cauliflower gnocchi, preheat the oven to 400°F and place the gnocchi on a parchment paper lined tray in a single layer. Place in the oven on the middle rack and bake for 40 minutes, flipping halfway.
While the gnocchi is in the oven, place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
After the garlic is done, put all of the ingredients (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice) in the blender and blend until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
Taste the pesto and add salt and pepper to taste.
Mix the pesto with the gnocchi and serve warm with the tomatoes and sprinkled with vegan parmesan.

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Taco Tuesday: Vegan Cabbage Tacos with Beans Your Way

Taco night may be the best night of the week – and not only because tacos are absolutely delicious. What I love even more than how delicious tacos are, is how tacos are so easy to customize and add in the flavors you’re craving on the night you’re having them. Or, in the case of these tacos, you can use up the leftover ingredients from other recipes!

These tacos feature red cabbage because I bought a head of red cabbage over two weeks ago and STILL hadn’t used all of it. My partner & I have been working on ways to lower our food waste, so I have been striving to really use every bit of the fresh vegetables we get every week. With just a bit of it left, I knew it would make the perfect ingredient in my taco night. By adding a bit of lime juice and a dash of salt, I was able to bring out the sweetness of the cabbage in a great way that added something different to these tacos. It also added a really nice color!

The beans featured here are a staple in my house – we use them for lots of different recipes and swap in and out ingredients as needed for the specific flavor profile we’re going for. I’ve used smoked paprika and lime juice here as a complement to the cabbage. You can use other ingredients you have in your kitchen, and feel free to play with the spices to find a unique flavor that you love.

Lastly, go wild with the toppings. Whatever you have in the fridge and in your kitchen, go for it. Some ideas might include:

minced red onion
taco shells, hard or soft (or eat this in a bowl!)
tortilla chips
diced tomato
cilantro
avocado
vegan cheese
vegan sour cream
hot sauces
jalapeño slices
sauteed peppers and onions or mushrooms
cilantro lime rice, or Spanish quinoa
cheese sauce
& so many other options!

I’m really interested in how other folks are thinking about food waste, and what you are doing to combat it in your own homes. I would also 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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Cabbage Tacos with Beans

Top these easy to make cabbage and bean tacos with your favorite veggies, sauces, and sides for a fun meal for the whole family!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Keyword: cabbage tacos, easy vegan meals, easy vegan recipe, meals in under 30 minutes, taco tuesday, vegan tacos

Servings: 8 tacos

Ingredients

Cabbage

1 tbsp olive oil
2 cups red cabbage sliced into small pieces
1 tbsp lime juice
salt & pepper to taste
smoked paprika to taste

Beans

1 can black beans
1 tomato chopped
1 yellow or white onion chopped
2 cloves garlic minced
1 tbsp minced cilantro
1 tbsp nutritional yeast
2 tsp smoked paprika
1 tbsp lime juice
salt & pepper to taste
any additional vegetables corn, spinach, peas, etc.

Optional Ingredients

red onion minced
hard or soft taco shells
tomato diced
cilantro
avocado
vegan cheese
other toppings as desired

Instructions

To Make Cabbage

Heat the oil over medium heat in a pan. Add the cabbage and sauté for about 4-5 minutes until it starts to get softer. Add the lime juice and sauté for another 2-3 minutes. Then season with salt, pepper, and smoked paprika to taste.

To Make Beans

Add all of the ingredients into a pot over medium-high heat and bring to a boil. Lower to medium-low and let simmer for about 10 minutes, or until the onions become translucent. Adjust seasonings to taste.

To Make Tacos

Add all of your ingredients to your tacos shells as desired! You may want to double up on your soft shells so that it all doesn't leak through. Enjoy!

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Meals in Under 10 Minutes: Vegan Egg-Less Salad

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

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

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

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

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

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

One last note – this recipe is gluten free! Just be sure to pair it with a gluten-free bread or wrap, or add it to the top of a salad to complete your meal. I would love the hear how this recipe turned out for you or any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

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Vegan Egg-less Salad

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

Prep Time10

Total Time10

Course: Main Course, Salad

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

Servings: 3 servings

Ingredients

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

Instructions

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

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Summer Treats: Veganized Watermelon Ice Cream Bars

The recipe in this post is based on a recipe on the Watermelon Ice Cream Bars recipe from Watermelon.org. I veganized the recipe and have posted the instructions and ingredients for making the vegan version of that recipe in this post. The idea for the recipe, however, is attributed to Watermelon.org.

Watermelon is one of the greatest fruits of summer, in my humble opinion. According to Healthline.com, watermelon is made up of 91% water – it doesn’t get much more refreshing and hydrating than that on a summer day! When I saw the ripe watermelons in my grocery store, I knew I wanted to start incorporating them into some recipes and I was inspired by the folks over at Watermelon.org to do so.

If you’ve been following me on Instagram or reading these blog posts, you know that I love a sweet treat, so the Watermelon Ice Cream Bar recipe immediately caught my eye. And luckily, with just a few substitutions and some vegan magic, it wasn’t too hard to veganize the recipe!

The biggest change is that you will need an egg substitute: I recommend aquafaba in this case. You can whip the aquafaba up just like you would the eggs with a hand or stand mixer. You’ll do something similar with the can of coconut milk. One other thing to be aware of: the curd will get much thicker as it cools in the fridge, so it’s okay if it isn’t super thick in the pan.

I also had a hard (read: impossible) time finding watermelon juice in the grocery store, so I ended up blending my own using fresh watermelon. This is actually really easy to do. Just add chunks of watermelon to your blender and blend until it gets to be a juice consistency. You can strain your juice to ensure no seeds get into the finished product at the end. Any leftover juice can be used in smoothies, other recipes, or you can straight up drink it as juice!

Some things to watch out for: when buying graham crackers, you’ll want to check for honey on the ingredients list if you avoid it. Many brands available in the grocery store are not vegan because of this, but the Nabisco brand does not have honey added in. The other thing to note is that these bars do need to freeze for a while – so if you’re planning to make them for a party, you’ll want to prepare them at least the day before. They will keep in the freezer for a quite a while (at least a week).

Lastly, I highly recommend garnishing these with fresh mint leaves. They add a really nice pop of color and a wonderful flavor and texture contrast with the sweet ice cream bars.

Overall, veganizing this recipe from Watermelon.org was a lot of fun and turned out absolutely delicious. My partner and I ate all of these bars pretty quickly – they were such a refreshing treat, especially during this intensely part of summer. I would love the hear how this veganized recipe works out for you or any 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!

Print Recipe

Vegan Watermelon Ice Cream Bars

Veganized from Watermelon.org's Watermelon Bars, these smooth and creamy bars are the perfect treat on a hot day. Sweet with a bit of tart from lime juice, these bars will having you reaching for seconds for sure.

Prep Time30

Cooling/Freezing time6

Total Time6 30

Course: Dessert, Snack

Cuisine: American

Keyword: vegan dessert, vegan summer, watermelon recipes

Servings: 9 bars

Equipment

blender
hand mixer or stand mixer
food processor (optional, but helpful)

Ingredients

Watermelon Curd

¾ cup watermelon juice
2 tbsp lime juice
½ cup light agave nectar or maple syrup
pinch of salt
6 tbsp aquafaba
⅛ tsp cream of tartar optional
½ cup vegan butter cut into small cubes (I used Earth Balance)
2 tbsp cornstarch

Whipped Cream

1 cup canned coconut milk
½ tsp cornstarch
¼ tsp cream of tartar

Crust

8 graham crackers crushed
2 tbsp light agave nectar or maple syrup
4 tbsp vegan butter melted and cooled
pinch of salt

Garnish

mint leaves optional

Instructions

Whip the aquafaba with the cream of tartar until fluffy using a hand or stand mixer. When you pull away the "beaters" the aquafaba on the beaters should form stiff peaks when you flip it over(like you're looking at a "v"). If it doesn't maintain the "v" shape, you'll need to continue whipping it.
Once the aquafaba is fully beaten, make the watermelon curd by combining the watermelon juice, lime juice, agave syrup, and salt in a large pot. Combine those ingredients, then fold in the aquafaba. Add a small amount at first to incorporate it into the mixture. Once it's been incorporated, add the rest.
Place the pot over medium heat and cook, adding the cubed butter to it and stirring constantly. The mixture will thicken over time, until it coats the back of a wooden spoon. Immediately remove it from the heat and pour it through a fine mesh sieve. All the mixture to cool completely in your fridge. While it is cooling, make the crust.
Preheat your oven to 350°F. Add the graham crackers to a food processor and pulse until rough crumbs form. Add the agave, salt, and melted butter, and pulse until the mixture resembles wet sand.
Line an 8x8 pan with parchment paper, then press the graham cracker mixture into the bottom of the pan in an even layer. Bake the crust for about 10 minutes, or until it just begins to brown. Allow it to cool completely.
When both the crust and curd are cooled completely, whip the coconut milk with the hand or stand mixer using the cornstarch and cream of tartar. It will get thick and creamy, and less stiff peaks will form than with the aquafaba (basically like a droopy "v").
In the bowl containing the curd, push the curd to one side. Add the whipped coconut milk to the other, and fold the cream and curd together gently with a rubber spatula until the color is even throughout.
Pour the mixture over the graham cracker crust. Place the pan in the freezer and let it freeze completely, 4-6 hours or overnight.
When ready to serve, loosen the sides by pulling at the parchment paper gently. The bars should pull away from the side easily (otherwise it's not frozen fully). You can remove the bars from the pan completely before cutting or keep them in the pan and cut 9 bars through to the bottom. Add a mint leaf to the top of each bar and serve frozen!

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