15 Unique and Amazing Plant-Based Rosh Hashanah Recipes

Rosh Hashanah is one of the most important Jewish Holidays. It’s a time for reflection, planning, gathering with family and friends, and eating festive food! Some of the more popular traditional foods include challah, matzo ball soup, apples dipped in honey, and brisket. We’ve decided to compile a list of some of our favorite plant-based Rosh Hashanah dishes, with some of them featuring a unique twist. Get ready to dig in!

1. Latkes

Source: Latkes

Tried-and-true vegan Latkes by Nava Atlas in which the grated potato is held together with oatmeal in place of the customary eggs. For a gluten-free version, quinoa flakes work splendidly. A bit of grated carrot adds extra color and flavor.

2. Seeded Challah Bread

Source: Seeded Challah Bread

This is a great everyday bread that you can snack on or can be eaten with some butter and jam. Soft and with a beautiful crumb, this vegan Seeded Challah Bread by Pavani Nandula is packed with seeds (pumpkin, sunflower, sesame, poppy, and flax), which make it nutty and delicious.

3. Apple Chia Jam

Source: Apple Chia Jam

A delicious topping to toast, porridge, muesli, and desserts. With a vibrant flavor from the grapes and texture from the chia seeds, this Apple Chia Jam by Taryn Fitz-Gerald is a winner! A really simple and delicious alternative to regular sugar-laden conventional jam.

4. Miso Soup With Vegetables

Source: Miso Soup With Vegetables

The color of miso can vary from light yellow, good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor, which can be cooked with cubed root vegetables, wakame sea vegetables, and dark leafy greens during the colder months. This Miso Soup With Vegetables by Judy Moosmueller is spectacular!

5. Butternut Squash Soup

Source: Butternut Squash Soup

Fall is here, and so is butternut squash! You are going to adore this delicious and simple vegan Butternut Squash Soup by Marina Yanay-Triner. It is made of whole foods, plant-based, and so quick to prepare. It follows a really basic recipe that you can apply to a lot of other ingredients: steam a hearty, starchy vegetable; place it in a blender, and add something to make it creamy; blend, and you are done! The combination of sweetness and spice in this vegan butternut squash soup is fantastic.

6. Israeli Couscous Salad with Herbs, Green Olives, and Pistachios

Source: Israeli Couscous Salad with Herbs, Green Olives, and Pistachios

Israeli couscous is a great ingredient to play around with. It also goes by the name pearl couscous, which is especially fitting due to its pear-like shape and size. It’s made from semolina flour, the same flour used to make dried pasta, so it, too, is a type of pasta and has a wonderfully chewy texture. Its nutty flavor that’s a welcomed contrast to buttery green olives (not to mention an added boost of fiber and nutrients). It’s not always easy to find, though, so don’t sweat it if you can only get your hands on regular Israeli couscous. Enjoy this Israeli Couscous Salad with Herbs, Green Olives, and Pistachios by Sheela Prakash for lunch or dinner, either as a side dish or as the main affair.

7. Eggplant, Zucchini, and Walnut Salad

Source: Eggplant, Zucchini, and Walnut Salad

This Eggplant, Zucchini, and Walnut Salad by Stefani Weiss has a very diverse texture and flavor, from the soft, melt-in-your-mount aubergines and courgettes, to the juicy raw cherry tomatoes and crunchy nutty walnuts. All the ingredients go incredibly well together. However, the dressing takes this salad to a completely new level.

8. Rustic Apple Tart

Source: Rustic Apple Tart

This Rustic Apple Tart by Teri Macovei makes a wonderful dessert and will stun your guests with how pretty it is! Classic flavors of cinnamon and fresh-cut apples, on top of a gluten-free, vegan flaky crust. It’s one inviting and warmly spiced apple tart!

9. Spicy Maple Roasted Carrots

Source: Spicy Maple Roasted Carrots

A colorful sweet and spicy side – the Spicy Maple Roasted Carrots by Angelina Papanikolaou require only 5 minutes of prep and will be on the table in less than 1 hour.

10. White Chocolate Babka

Source: White Chocolate Babka

This White Chocolate Babka by Kirsten Kaminski is what every yeast cake lover’s dreams are made of! It’s not only completely vegan but super fluffy and moist with a delicious almond white chocolate filling.

11. Leek and Potato Soup

Source: Leek and Potato Soup

This simple, healthy, chunky Leek and Potato Soup by Julie Zimmer is one of the best for two reasons: it’s warm and savory, especially when the weather turns colder.

12. Cinnamon Crumble Coffee Cake

Source: Cinnamon Crumble Coffee Cake

This Cinnamon Crumble Coffee Cake by Kristen Genton is fantastic! Not too dense, not too sweet, just the right touch of cinnamon, crumbly, and perfect for any time of the day.

13. Garlic and Rosemary Hasselback Potatoes

Source: Garlic and Rosemary Hasselback Potatoes

Not just your average potatoes, these Garlic and Rosemary Hasselback Potatoes by Amy Savage come with extra health benefits, too. Potatoes are a huge source of potassium, and keeping the skin on adds more fiber. They are perfect for lunch or dinner and go well with chili, and salad bowls, and they also taste pretty good with some hummus.

14. Halva

Source: Halva

This Halva by Lenia & Dimitra is so delicious – full of flavor and simple to make!

15. Roasted Brussel Sprouts with Fennel and Pomegranate Seeds

Source: Roasted Brussel Sprouts with Fennel and Pomegranate Seeds

When the brussel sprouts are roasted they become crispy, yet tender on the inside, with a nice smokiness from the turmeric powder. The combination of fennel and pomegranate seeds adds a beautiful dimension to this dish. The fennel is sweet and crispy, while the fresh pomegranate seeds top off the dish with a delicious burst of tart flavor that brightens up the vegetables! You have to try these Roasted Brussel Sprouts with Fennel and Pomegranate Seeds by Marie Reginato.

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