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Vegan

Vegan Loksen Kugel (Noodle Pudding) Just Like Mom's

By: 
Lisa Dawn Angerame

My mother's lokshen kugel is probably the best thing she made for us every year on Rosh HaShanah and Yom Kippur. It took some trial and error to successfully make it vegan, but here it is! This recipe makes a big, casserole-dish-sized kugel.

Ingredients: 
16-ounce bag egg free wide ribbon noodles
3 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
16-ounce can crushed pineapple, drained
2 teaspoons salt
1/2 cup vegan cane sugar
1 stick Earth Balance, melted
Tofu cream cheese:
1 pkg silken tofu
3 1/2 tablespoons raw cashew butter
juice of 2 lemons
1/2 teaspoon salt
1 teaspoon agave
Cottage-style tofu:
1 package firm tofu
1 tablespoon freshly squeezed lemon juice
pinch of salt
1/2 teaspoon vanilla powder
1 teaspoon agave
Directions: 
  1. To make the tofu cream cheese, place the silken tofu in a clean towel, gather the ends up and twist and squeeze as much of the water out as possible. Crumble it into the food processor with the rest of the ingredients and process until smooth. Set aside.
  2. To make the tofu cottage style, press the tofu. When it is drained, crumble it and add in the rest of the ingredients. Mix well and set aside.
  3. Boil the noodles and preheat the oven to 350°. 
  4. Make the flax eggs and set aside until they are really creamy. 
  5. Melt the Earth Balance. Drain the noodles. 
  6. In a big mixing bowl, mix all of the ingredients well. Turn out into a baking dish and bake for 45 minutes to crisp up the noodles on top. Let the kugel cool and then slice. Note: This kugel is even better the next day right out of the refrigerator.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Sweet Noodle Kugel

By: 
Lisa Dawn Angerame

To celebrate a sweet Rosh HaShanah, here is a great option for a soy-free noodle kugel.

Ingredients: 
8-ounce bag of egg free wide ribbon noodles
2 flax eggs (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
2 tablespoons sunflower oil
1 tablespoon fresh lemon juice
1/2 cup vegan cane sugar
1/4 teaspoon vanilla powder
4 ounces crushed pineapple
1/2 cup golden raisins
Directions: 
  1. Boil the noodles. 
  2. Preheat the oven to 350°.
  3. Make the flax eggs and let them sit until they are nice and creamy. 
  4. Mix all the rest of the ingredients in a big bowl.
  5. When the noodles are ready, drain and pour into the mixture. Mix well. Turn out into a baking dish and bake for an hour until the top is nice and crispy.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Challah

By: 
Lisa Dawn Angerame

Round challah symbolizes the cycle of the year and are traditional for Rosh HaShanah; challot are traditionally braided for Shabbat. Either way, the key to delicious challah is kneading the dough.

Ingredients: 
1 package active dry yeast
1 cup very warm water
4 cups bread flour
1 teaspoon salt
1/2 cup vegan cane sugar + 1 teaspoon vegan cane sugar
1/3 cup safflower oil
Directions: 
  1. Mix yeast, water, and 1 teaspoon of sugar in a small bowl.  Let it sit until it bubbles.
  2. Combine flour, salt, and sugar.  Add oil and then the yeast mixture. 
  3. Mix together and knead for at least 10 minutes (by hand or with a bread mixer.)  You know when it is done when you can push your finger into it and the little indentation stays there.  Aha! 
  4. Place the dough in an oiled bowl and let it rise for an hour and a half. 
  5. Take the dough out to shape into challahs. Then let the challahs rise again for fifteen minutes.
  6. Preheat the oven to 350°.  Brush the challahs with cold water and place in the oven for 30 minutes.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Purim Pasta with Cabbage, Poppy Seeds & Pepitas

By: 
Lisa Dawn Angerame

Did you know that Queen Esther is thought to have been a vegan? Read more from the Los Angeles Times, then honor vegan Queen Esther by making this vegan pasta dish for Purim.

Ingredients: 
1 box quinoa spaghetti
1 medium onion
1/2 head green cabbage
Olive oil
Salt and freshly ground black pepper
1 cup cooked chickpeas
1 heaping teaspoon dried parsley
3 teaspoons poppy seeds
1/4 cup toasted pepitas (pumpkin seeds)
1/2 cup chickpea cooking water
1/2 cup pasta cooking water
Directions: 
  1. Preheat the oven to 350°.
  2. Spread the pepitas on a baking sheet and toast for 10 minutes.
  3. Slice the onion into semi-circles and sauté in olive oil and salt.
  4. Slice the cabbage into long slices and add to the onions when they are translucent. Season with salt and pepper and cook on medium heat for 20 minutes.
  5. Prepare the pasta.
  6. Add the chickpeas, parsley and poppy seeds to the onion and cabbage mixture and mix to combine. Add the pepitas, reserving a handful for garnish.
  7. Scoop out 1/2 cup of pasta water and add it to the mixture, or add 1/2 cup chickpea cooking water.
  8. Add the pasta into the mix and toss well to combine.
  9. Garnish with pepitas and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Chocolate Peanut Butter Matzah Squares

By: 
Lisa Dawn Angerame

These make for an amazing Passover treat! If peanuts don't conform to your Passover minhag (custom), try using almond butter in this recipe instead.

Ingredients: 
1 1/4 cup organic natural peanut butter (room temperature)
4 tablespoons Earth Balance (1/2 stick, softened)
1 cup vegan powdered sugar
1 cup of matzah meal (approx 3 sheets processed)
1 cup vegan chocolate chips
Directions: 
  1. Sift the powdered sugar.
  2. In a separate bowl, use a hand mixer to combine 1 cup peanut butter and the Earth Balance. (If too thick for mixer, use your hands).
  3. Add the powdered sugar in 1/2 a cup at a time. When thoroughly combined, add the matzah meal and 1/2 cup of the chocolate chips. Combine well.
  4. Lightly grease a 9x9 baking pan, and spoon in the mixture. Press it down firmly so it is even.
  5. Melt together the remaining 1/4 cup peanut butter and the remaining 1/2 cup chocolate chips. Pour it over the top and spread it out evenly. Place in the refrigerator to set (at least an hour).
  6. Cut into squares and serve.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Walnut Lentil Pate

By: 
Lisa Dawn Angerame

This Passover dish is simple to prepare. Serve as a hearty appetizer or use as side dish alongside the main course. Lentils are full of protein and the walnuts are full of Omega-3 fatty acids.

If lentils don't conform to your Passover minhag (custom), try using roasted, unsweetened chestnuts (not water chestnuts!), which can be found canned or frozen to create the desired consistency of this pâte.

Ingredients: 
2 large onions
1 cup of walnuts
1 cup brown lentils
Salt and freshly ground pepper to taste
Directions: 
  1. Preheat the oven to 350°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes.
  3. Place lentils in a pot with 2 cups of water. Bring to a boil, reduce heat and let simmer until the lentils are tender.
  4. Heat olive oil in a medium skillet and carmelize the onions. Take your time to do this, leave on medium heat and stir occasionally to bring out the sweetness of the onions.
  5. Combine the onions, lentils, and walnuts in the bowl of food processor. Add salt and pepper. Process until smooth, scraping down sides as needed. Taste and adjust seasoning.
  6. Store in refrigerator and bring to room temperature before serving.
  7. Serve with matzah and carrots for an appetizer or serve with your main course.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Sweet Potato Kugel

By: 
Lisa Dawn Angerame

The walnuts in this sweet kugel give it great texture, and the quinoa flakes add just the right amount of moisture. Peel, process, mix, bake. Done!

Ingredients: 
1 large sweet potato, peeled and grated
3 large carrots, peeled and grated
1 apple, peeled and grated
1 cup walnuts
1/2 cup golden raisins
1/2 cup matzah meal
1/2 cup quinoa flakes
1 cup water
1/4 cup vegan brown sugar
Salt
Directions: 
  1. Preheat the oven to 375°.
  2. Place the walnuts on a baking sheet and toast them for 5 to 7 minutes. When they are done, toss into the food processor and process until fine.
  3. Boil 1 cup of water and add it to the quinoa flakes. Let it sit for 3 to 4 minutes.
  4. Peel the sweet potatoes, carrots, and apples and place them in a food processor and process until fine.
  5. In a bowl, mix the sweet potatoes, carrots, apples, walnuts, raisins, matzah meal, quinoa flakes, brown sugar, and salt.
  6. Press into a baking dish (don't make it too thick) and crumble a pinch of brown sugar over the top.
  7. Bake at 375° for 45 minutes to an hour or until crisp on top and around the edges.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Matzah Balls

By: 
Lisa Dawn Angerame

The brilliance of this recipe is that you don't boil the matzah balls. You bake them! This way, they stay intact. The quinoa holds the mix together (and adds protein).

Ingredients: 
1 cup quinoa flakes
2 cups boiling water
One box (2 packets) matzah ball mix
1/4 cup light vegetable oil (like safflower)
Directions: 
  1. In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
  2. Stir in both packets of matzah meal mix along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275º F.
  4. Roll the mixture into approximately 1-inch balls; don't pack them too firmly. Arrange on a parchment-lined baking sheet. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don't let them brown.
  5. If making ahead of time, let the matzah balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzah balls per serving.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Matzah Brie

By: 
Lisa Dawn Angerame

What do you make the morning after the Passover seder? Matzah brie! I tried it with tofu two different ways, but it was just too much tofu. The quinoa flakes work great in matzah balls and just as great in this matzah brie. It tastes just like the matzah brie my Grandpa Abe made during Passover when we were little - lots of matzah, not so much brie!

Ingredients: 
1 1/2 sheets of matzo, crumbled (I use organic whole wheat matzo)
1/4 cup quinoa flakes
1 cup boiling water
Earth Balance natural buttery spread
Salt
Maple syrup
Directions: 
  1. Boil the water. In a bowl, mix the crumbled matzah and the quinoa flakes.
  2. Pour the hot water over the matzah and quinoa and let it sit for 3 to 4 minutes. It is ready when the water is absorbed.
  3. In a skillet, melt some Earth Balance and pour the matzah-quinoa mixture in.  Flatten it down and sprinkle with a pinch of salt.
  4. After a few minutes, scramble it to give all sides a chance to crisp up.
  5. Serve with a few pats of Earth Balance, a dash of salt, and maple syrup.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

Vegan Latkes (Potato Pancakes)

By: 
Lisa Dawn Angerame

My mother's potato latkes are the best and she makes them vegan now. This recipe is based on one from her friend Roz, who says that the key is to make them ahead of time, freeze them, and then put them in the oven frozen. They come out great every time and are always the centerpiece of the party! Serve with homemade applesauce.

 

Ingredients: 
6 medium russet potatoes
1 medium onion
2 flax eggs (1 flax egg = 1 tablespoon ground flax powder + 3 tablespoons water)
1/3 cup flour
1 teasspoon baking soda
1 teaspoon salt
Safflower oil
Directions: 
  1. Whip up the flax eggs and set aside.
  2. Peel the potatoes and place them and the onions into the food processor. Chop them as fine as possible.
  3. Pour into a strainer and press out as much of the water as possible.
  4. Mix the rest of the ingredients into the onions and potatoes.
  5. Fry up in safflower oil until golden brown on both sides. Drain on paper towels and then freeze.
  6. When ready to serve, bake in a 450° oven until hot.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at LisasProjectVegan.com.

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