The Festival of Lights is just around the corner, and with it comes a time-honored tradition: indulging in delicious, crispy latkes and sweet, fluffy sufganiyot. But why should meat-eaters get all the fun? This Hanukkah, we’re shaking things up with 22 mouthwatering vegan recipes that are sure to delight everyone at your table.
From classic latkes and matzo ball soup to savory knishes and creamy challah, our list has something for every palate. And let’s not forget about the sweet treats – from donuts and rugelach to chocolate gelt and more, there’s no shortage of indulgent delights here.
So go ahead, get creative in the kitchen, and make this Hanukkah one to remember. Whether you’re a seasoned vegan or just looking for some tasty new recipes to try, we’ve got you covered. Let the feast begin!
Crispy Latkes with Applesauce
Get ready to delight your senses with crispy, golden latkes served alongside a sweet and tangy applesauce. This classic Jewish dish is perfect for Hanukkah or as a tasty snack any time of the year.
Ingredients:
– 2 large potatoes, peeled
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg
– Vegetable oil for frying
– Applesauce (store-bought or homemade)
Instructions:
1. Grate the potatoes using a box grater or food processor.
2. In a large bowl, combine grated potatoes, flour, salt, and pepper. Mix well.
3. Add the egg to the potato mixture and stir until just combined.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the potato mixture into the oil, flattening slightly with a spatula.
6. Cook latkes for 3-4 minutes on each side, or until golden and crispy.
7. Serve hot with applesauce.
Cooking Time: About 20-25 minutes, depending on the number of latkes you make.
Vegan Matzo Ball Soup
This vegan version of matzo ball soup maintains the traditional flavor and comfort while substituting chicken broth with a rich vegetable base. Perfect for a chilly evening or as a nourishing pick-me-up.
Ingredients:
– 4 cups vegetable broth (homemade or store-bought)
– 1/2 cup matzo meal
– 1/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and grated
– 2 celery stalks, sliced
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, mix together matzo meal, flour, baking powder, salt, and pepper.
3. Add olive oil, onion, garlic, carrots, and celery to the dry mixture; stir until just combined.
4. Cover and refrigerate for at least 30 minutes or overnight.
5. Bring vegetable broth to a boil in a large pot. Reduce heat to a simmer.
6. Roll out matzo ball mixture into small balls (about 1 inch in diameter). Gently place them into the broth, cover, and cook for 20-25 minutes or until matzo balls are cooked through.
Cooking Time: 30-40 minutes
Sweet Potato Sufganiyot
These sweet potato-filled doughnuts are a creative take on traditional sufganiyot, perfect for the Jewish holiday of Hanukkah. The natural sweetness of sweet potatoes pairs perfectly with a light and airy doughnut.
Ingredients:
– 2 large sweet potatoes, cooked and mashed
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon active dry yeast
– 1/2 cup whole milk
– Vegetable oil for frying
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat the oil in a deep frying pan to 375°F.
2. In a large mixing bowl, combine flour, sugar, and salt.
3. Add mashed sweet potatoes, yeast, and milk. Mix until a smooth batter forms.
4. Using a piping bag or a spoon, drop the dough into the hot oil, making sure not to overcrowd.
5. Fry for 2-3 minutes on each side, or until golden brown.
6. Drain excess oil and dust with confectioners’ sugar (if desired).
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Roasted Garlic Hummus
This recipe elevates traditional hummus by incorporating the rich, caramelized flavor of roasted garlic. Perfect as a dip for veggies or pita chips, it’s also great as a spread for sandwiches or wraps.
Ingredients:
– 1 cup cooked chickpeas
– 2 cloves roasted garlic (see below)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: paprika, parsley, or other garnishes
Roasted Garlic:
1. Preheat oven to 400°F (200°C).
2. Cut the top off a whole garlic head, drizzle with olive oil, and wrap in foil.
3. Roast for 30-40 minutes, or until tender and caramelized.
Hummus:
1. In a blender, combine chickpeas, roasted garlic, lemon juice, tahini, and salt.
2. Blend on high speed until smooth.
3. With the blender running, slowly add olive oil through the top.
4. Taste and adjust seasoning as needed.
5. Serve with garnishes of your choice.
Cooking Time: 15-20 minutes
Spinach and Mushroom Knishes
Spinach and Mushroom Knishes: A Savory Twist on a Classic Treat
These knishes combine the earthy flavors of sautéed mushrooms and spinach with the flaky crust of traditional Jewish pastries. Perfect as an appetizer or snack, they’re sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 1/4 cup vegetable oil
– Filling ingredients:
+ 1 package frozen chopped spinach, thawed and drained
+ 1 cup sautéed mushrooms (button or cremini work well)
+ 2 cloves garlic, minced
+ 1/2 cup grated cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
3. Divide the dough into 4-6 equal pieces, depending on desired knish size.
4. Roll out each piece into a thin sheet.
5. Place 1/4 cup of filling in the center of each sheet. Fold the dough over the filling to form a triangle or square shape, pressing edges to seal.
6. Brush tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Vegan Potato Kugel
Warm up with a classic Jewish dish, reimagined for the vegan crowd! This creamy potato kugel is a perfect side dish or snack that’s easy to make and utterly delicious.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup vegan margarine (such as Earth Balance), melted
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup unsweetened soy milk or other non-dairy milk
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated potatoes, melted margarine, flour, salt, and pepper.
3. Add soy milk, apple cider vinegar, and chopped parsley; mix until well combined.
4. Pour mixture into a greased 9×13-inch baking dish.
5. Bake for 45-50 minutes or until top is golden brown and kugel is set.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 45-50 minutes
Baked Apple Cinnamon Donuts
Get cozy with these moist and flavorful baked donuts infused with the sweetness of apples and the warmth of cinnamon. Perfect for a breakfast treat or an afternoon snack, these donuts are sure to become a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 2 teaspoons active dry yeast
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup chopped apple (Granny Smith or Gala work well)
– 1 teaspoon ground cinnamon
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, whisk together flour, milk, sugar, yeast, and salt.
3. Add melted butter, egg, chopped apple, and cinnamon; mix until a smooth batter forms.
4. Pour the batter into a piping bag fitted with a round tip.
5. Pipe donuts onto a parchment-lined baking sheet, about 2 inches apart.
6. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
7. Allow donuts to cool before dusting with confectioners’ sugar (optional).
Cooking Time: 15-18 minutes
Charoset with Dates and Walnuts
Charoset, a traditional Jewish dessert, is typically made during Passover to symbolize the mortar used by ancient Israelites. This recipe adds a twist by incorporating sweet dates and crunchy walnuts for added depth of flavor.
Ingredients:
– 1 cup chopped pitted dates
– 1/2 cup chopped walnuts
– 1/4 cup sugar
– 2 tablespoons honey
– 2 tablespoons red wine (optional)
– 1 tablespoon orange juice
– 1 teaspoon ground cinnamon
Instructions:
1. In a medium saucepan, combine dates, sugar, and 1 tablespoon water.
2. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes or until the mixture thickens.
3. Stir in honey, red wine (if using), orange juice, and cinnamon.
4. Add walnuts and stir until well combined.
5. Let cool before serving.
Cooking Time: 10-12 minutes
Creamy Dairy-Free Challah
This rich and buttery challah recipe is a game-changer for those with dairy intolerance or preferences. By using a non-dairy milk and vegan butter substitute, you can still enjoy the tender crumb and golden crust of traditional challah without compromising on taste.
Ingredients:
– 1 cup warm non-dairy milk (such as almond or soy milk)
– 2 teaspoons active dry yeast
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1/4 cup vegan butter substitute, melted
– 1 teaspoon salt
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. In a large mixing bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy.
2. Add sugar, flour, and melted vegan butter substitute to the bowl. Mix until a shaggy dough forms.
3. Knead the dough for 10-12 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour.
5. Preheat oven to 375°F (190°C). Shape the dough into a loaf and bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Herbed Tofu Schnitzel
Elevate your plant-based game with this crispy and flavorful Herbed Tofu Schnitzel recipe. Crisp-fried tofu, fresh herbs, and a hint of lemon make for a delightful vegan twist on the classic German dish.
Ingredients:
– 1 block firm tofu, drained and cut into 4 equal pieces
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– 1 lemon, zested and juiced
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a shallow dish, mix together breadcrumbs, garlic, parsley, dill, salt, and pepper.
3. Dip each tofu piece into the breadcrumb mixture, pressing gently to adhere.
4. Place the coated tofu on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and lemon juice.
6. Bake for 20-25 minutes or until golden brown and crispy.
Cooking Time: 20-25 minutes
Golden Roasted Brussels Sprouts
Elevate the humble Brussels sprout with a simple yet flavorful roasted recipe that yields tender, caramelized goodness. This easy method unlocks the natural sweetness of these little green veggies.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Optional: 1/4 cup chopped pecans or walnuts for added crunch
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper.
3. Add the Brussels sprouts to the bowl and toss to coat evenly with the glaze.
4. Spread the sprouts in a single layer on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and caramelized, flipping halfway through.
6. Garnish with chopped nuts, if desired.
Cooking Time: 20-25 minutes
Vegan Hanukkah Brisket Substitute
Celebrate Hanukkah with a plant-based twist on the classic brisket, featuring tender seitan and rich flavors. This recipe is perfect for vegan families and friends gathering to light the menorah.
Ingredients:
– 1 package of store-bought or homemade seitan (about 1 lb)
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1 tsp smoked paprika
– 1 tsp ground cumin
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the seitan into a thin, even layer.
3. In a large skillet, heat the olive oil over medium-high heat. Add the sliced onion and cook until caramelized (about 10 minutes). Add the garlic and cook for an additional minute.
4. Place the seitan in the skillet with the onions and add the vegetable broth, smoked paprika, cumin, salt, and pepper. Simmer for 5-7 minutes or until the liquid is mostly absorbed.
5. Transfer the mixture to a baking dish and cover with aluminum foil. Bake for 20-25 minutes or until the seitan is tender and flavorful.
Cooking Time: About 40-50 minutes total
Pumpkin Spice Rugelach
These sweet and savory pastries combine the warmth of pumpkin spice with the flaky, buttery goodness of rugelach. Perfect for fall gatherings or as a unique treat anytime.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 cup chopped walnuts (optional)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, and salt until smooth.
3. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Spread the pumpkin mixture evenly over the center of the dough, leaving a 1-inch border around the edges.
4. Fold the edges of the dough up over the filling, then roll the rugelach into a log shape.
5. Slice into 12 equal pieces and place on prepared baking sheet.
6. Bake for 25-30 minutes or until golden brown.
7. Dust with confectioners’ sugar before serving.
Cooking Time: 25-30 minutes
Crispy Zucchini Fritters
Transform zucchinis into crispy, flavorful bites with this simple recipe.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 1/4 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
Instructions:
1. In a large bowl, combine grated zucchini, flour, cornmeal, salt, and pepper.
2. Stir in panko breadcrumbs and beaten egg until well combined.
3. Heat the olive oil in a non-stick skillet or frying pan over medium heat.
4. Using a spoon, drop small balls of the mixture into the oil (about 1/4 cupfuls).
5. Flatten slightly with a spatula to form fritters.
6. Cook for 2-3 minutes on each side, until golden brown and crispy.
7. Drain on paper towels.
Cooking Time: 10-12 minutes
Quinoa-Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines cooked quinoa with sautéed vegetables and cheese for a deliciously healthy meal.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
4. Add mushrooms and cook until tender (5 minutes). Stir in cooked quinoa, salt, and pepper.
5. Stuff each pepper with the quinoa mixture, topping with shredded cheese.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Silken Chocolate Gelt
Create smooth, creamy, and deliciously chocolatey gelt with this simple recipe. Perfect for snacking or as a gift, these bite-sized treats are sure to satisfy any chocolate craving.
Ingredients:
– 1 cup (200g) silken tofu
– 1/2 cup (100g) unsalted butter, softened
– 1 cup (200g) confectioners’ sugar
– 1 teaspoon vanilla extract
– 1 cup (250g) semisweet chocolate chips
– Pinch of salt
Instructions:
1. In a blender or food processor, combine tofu, butter, and confectioners’ sugar. Blend until smooth.
2. Add vanilla extract and blend until combined.
3. Melt chocolate chips in a double boiler or microwave-safe bowl. Stir until smooth.
4. Fold melted chocolate into the tofu mixture until well combined.
5. Pour mixture onto parchment-lined surface. Refrigerate for at least 30 minutes to set.
Cooking Time: None, as this recipe doesn’t involve cooking. Simply refrigerate and serve.
Lemony Lentil Soup
Brighten up your day with this refreshing and flavorful Lemony Lentil Soup! With a blend of aromatic spices and a squeeze of fresh lemon juice, this comforting bowl is sure to become a new favorite.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup freshly squeezed lemon juice
– 1 tsp dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until tender.
2. Add the lentils, vegetable broth, diced tomatoes, lemon juice, and thyme. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Maple-Glazed Carrot Tzimmes
Tzimmes are traditional Jewish side dishes that typically combine sweet and savory flavors with a variety of vegetables. This recipe takes the classic carrot tzimmes to the next level by adding a rich maple glaze.
Ingredients:
– 4 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup water
– 1/4 cup pure maple syrup
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until caramelized, about 5 minutes.
3. Add the sliced carrots, garlic, water, maple syrup, salt, and pepper to the skillet. Stir to combine.
4. Transfer the mixture to a baking dish and cover with aluminum foil.
5. Bake for 30-40 minutes or until the carrots are tender.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the glaze is caramelized.
Cooking Time: 45-55 minutes
No-Oil Roasted Eggplant Dip
Elevate your snack game with this creamy and flavorful dip, featuring roasted eggplant as the star ingredient. This recipe is perfect for veggie lovers and those looking for a healthier alternative to traditional dips.
Ingredients:
– 2 large eggplants
– 1/4 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Roast the eggplants for 45-50 minutes, or until they’re tender and charred.
4. Scoop out the flesh and transfer it to a blender or food processor.
5. Add the Greek yogurt, lemon juice, garlic, smoked paprika, salt, and pepper to the blender.
6. Blend until smooth and creamy, adjusting seasoning as needed.
7. Garnish with chopped parsley or cilantro, if desired.
Cooking Time: 50 minutes
Vegan Cheese-Filled Borekas
These crispy, cheesy borekas are perfect for a satisfying snack or as a side dish for your favorite meals. By using vegan cheese and pastry dough, you can enjoy the authentic flavors of traditional borekas without compromising your dietary preferences.
Ingredients:
– 1 package vegan puff pastry, thawed
– 1/2 cup vegan cream cheese, softened
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to desired thickness.
3. In a bowl, mix together cream cheese, olive oil, onion, and garlic until well combined.
4. Place a small spoonful of the cheese mixture onto one half of the pastry, leaving a 1/2-inch border around it.
5. Fold the other half of the pastry over the filling to form a triangle or square shape.
6. Press edges together to seal and use a fork to crimp if desired.
7. Place borekas on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Pomegranate Avocado Salad
This refreshing salad combines the sweetness of pomegranates with the creaminess of avocados, perfect for a light and healthy meal or as a side dish.
Ingredients:
– 2 ripe avocados, diced
– 1 cup pomegranate seeds
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons freshly squeezed lime juice
– Salt to taste
Instructions:
1. In a large bowl, combine the diced avocado and pomegranate seeds.
2. Sprinkle the chopped mint leaves over the top.
3. Squeeze the lime juice evenly over the salad.
4. Season with salt to taste.
5. Serve immediately, garnished with additional mint leaves if desired.
Cooking Time: None! This salad is ready in just a few minutes.
Walnut-Stuffed Mushrooms
Elevate your appetizer game with these savory walnut-stuffed mushrooms, bursting with earthy flavors and textures.
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1/2 cup chopped walnuts
– 2 tablespoons butter, softened
– 1 clove garlic, minced
– 1 tablespoon grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together walnuts, garlic, and Parmesan cheese.
3. Gently remove stems from mushroom caps, leaving a cavity for filling.
4. Stuff each mushroom cap with the walnut mixture, dividing it evenly among the mushrooms.
5. Dot the top of each mushroom with butter.
6. Bake for 15-20 minutes or until mushrooms release their liquid and start to brown.
7. Serve warm, garnished with fresh thyme if desired.
Cooking Time: 15-20 minutes
Summary
Get ready to celebrate Hanukkah with these delicious vegan recipes! From classic latkes and matzo ball soup to sweet potato sufganiyot and roasted garlic hummus, there’s something for everyone. Try your hand at spinach and mushroom knishes, vegan potato kugel, or baked apple cinnamon donuts. Or, indulge in creamy dairy-free challah, herbed tofu schnitzel, or golden roasted Brussels sprouts. These 22 recipes are sure to make your Hanukkah celebration a culinary success. Treat yourself and your loved ones to a taste of tradition with a vegan twist!
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