Cooking for someone who is on a vegan diet (even if it’s just for yourself) is all about just how creative you can get. I always try to substitute flavor profiles in my head and take it from there. If I can’t work with meat, which vegetables connote meatiness? If I can’t work with a certain food vehicle I was accustomed to working with, what green-light foods can I work with?

 

But not everyone has the headspace to get into the kitchen and start concocting new recipes and dishes. That’s why we’ve come prepared. We have so many vegan options, including some real faves right here in this newsletter! 

 

If you’ve created your own amazing vegan recipes, you can share it with the world right here on kosher.com! Write to us to ask us how. 

 

And don’t forget that “Save Recipe” button is your friend. You may not be cooking for a vegan now, but you never know when your unexpected Shabbat guest will be a vegan!

 

Happy Cooking!

Chanie

 

Hindy’s Water Challah by Hindy Bertram

This challah is amazingly simple, has the benefit of being egg-free, and has the beautiful look of bakery challah.

 

Crispy Mini Meatless Pies by Ruth Fox and Vicky Cohen

This delicious appetizer is one of our favorites. The inspiration comes from a Syrian dish called lajme bil ajin. We have simplified the recipe by using crispy spring roll wrappers as a base and substituted tofu for the ground meat.

 

Slow Cooker Curried Chickpea Stew by Jamie Geller

Make this for dinner any night of the week. It’s a one-pot vegan dinner you can enjoy on its own or serve with my Moroccan pomegranate chicken on the side.

 

Fantastic Multicolored Quinoa Salad by Elky Friedman

This is a new spin on the classic quinoa salad. This salad, with its aromatic dressing, is always a huge hit and is truly a fantastic creation.

 

Round Braided Chocolate Babka by Sweet Moments: Rega Matok

You’d never believe this soft and light babka contains no eggs or dairy. Perfect for the end of a meat meal.