As the Festival of Lights approaches, many of us are eager to celebrate with family and friends. And what better way to do so than with delicious, plant-based Hanukkah treats? This year, we’ve gathered 18 mouthwatering vegan recipes that are sure to delight both longtime vegans and those looking to try something new. From crispy latkes and sweet sufganiyot (jelly-filled donuts) to savory potato kugel and fluffy challah bread, our list has something for everyone.
Whether you’re hosting a Hanukkah party or just want to add some festive flair to your holiday meals, these vegan recipes are sure to impress. So go ahead, get cooking, and make this Hanukkah one to remember!
Crispy Vegan Latkes with Applesauce
Savor the flavors of Hanukkah with these crispy vegan latkes, perfectly paired with a sweet and tangy applesauce.
Ingredients:
– 2 large potatoes, peeled
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup vegan oil (such as canola or grapeseed)
– 2 tablespoons apple cider vinegar
– 1/4 cup chopped fresh parsley
– Applesauce, for serving
Instructions:
1. Grate the potatoes and squeeze out excess moisture using a cheesecloth or a clean dish towel.
2. In a bowl, combine flour, cornstarch, salt, and pepper. Add the grated potatoes, oil, apple cider vinegar, and parsley. Mix until well combined.
3. Heat about 1/4 inch of vegan oil in a large non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the potato mixture into the oil. Flatten slightly to form latkes.
5. Cook for 4-5 minutes on each side, or until crispy and golden brown.
6. Serve warm with applesauce.
Cooking Time: Approximately 20-25 minutes (10-12 latkes)
Vegan Sufganiyot (Jelly-Filled Donuts)
These traditional Jewish donuts get a vegan twist with a delicious raspberry jelly filling and a sweet, fluffy exterior.
Ingredients:
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 cup non-dairy milk (such as soy or almond milk)
• 1/4 cup vegan butter, melted
• 1 egg replacement (such as flaxseed or aquafaba)
• Raspberry jelly filling (homemade or store-bought)
Instructions:
1. Preheat oil in a deep frying pan to 375°F (190°C).
2. In a large mixing bowl, whisk together flour, baking powder, and salt.
3. Add sugar, non-dairy milk, melted vegan butter, and egg replacement. Mix until smooth.
4. Use a piping bag or spoon to drop dough into the hot oil, making sure not to overcrowd.
5. Fry for 2-3 minutes on each side, then remove with a slotted spoon.
6. Place donuts on paper towels to drain excess oil.
7. Allow donuts to cool before filling with raspberry jelly.
Cooking Time: 4-5 minutes per batch
Roasted Garlic and Herb Vegan Potato Kugel
This vegan potato kugel combines the comforting warmth of roasted garlic with fresh herbs, creating a deliciously savory side dish perfect for any occasion.
Ingredients:
– 2 large potatoes, peeled and grated
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup roasted garlic puree (see note)
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated potatoes, melted vegan butter or margarine, roasted garlic puree, parsley, dill, salt, and pepper. Mix well.
3. Transfer the mixture to a 9×13-inch baking dish and smooth out the top.
4. Bake for 45-50 minutes or until the kugel is golden brown and set.
5. Remove from the oven and stir in lemon juice.
Cooking Time: 45-50 minutes
Vegan Matzo Ball Soup
This vegan version of matzo ball soup is a game-changer for those looking to enjoy the comforting flavors of this Jewish tradition without sacrificing their dietary preferences. With a few simple substitutions, you can create a rich and satisfying soup that’s perfect for any occasion.
Ingredients:
– 2 cups vegetable broth
– 1 cup water
– 1/4 cup vegan chicken seasoning (such as Kuzu)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried parsley
– 1/2 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 4-6 matzo balls (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, combine broth, water, and vegan chicken seasoning. Bring to a boil, then reduce heat and simmer for 10 minutes.
2. Add olive oil, onion, garlic, parsley, cumin, paprika, salt, and pepper. Simmer for an additional 5-7 minutes or until the flavors have melded together.
3. Add matzo balls to the pot and cook for an additional 5-7 minutes or until they float to the surface.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes
Sweet Potato and Chickpea Vegan Hanukkah Stew
Celebrate the Festival of Lights with a warm and comforting vegan stew that combines the sweetness of sweet potatoes with the nutty flavor of chickpeas.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, sweet potatoes, chickpeas, red bell pepper, cumin, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.
4. Pour in the vegetable broth and bring to a simmer.
5. Reduce heat to low and let stew cook for 30-40 minutes or until the sweet potatoes are tender.
Cooking Time: 45-50 minutes
Vegan Challah Bread with Maple Glaze
Vegan Challah Bread with Maple Glaze Recipe
Summary: This recipe combines the traditional Jewish bread-making process with a sweet and sticky maple glaze, perfect for a delicious vegan treat.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast (vegan)
– 3 tablespoons sugar
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup canola oil
– 1 tablespoon apple cider vinegar
– Maple glaze ingredients: 1/2 cup pure maple syrup, 1 tablespoon lemon juice
Instructions:
1. In a large mixing bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until yeast is activated.
2. Add flour, salt, oil, and vinegar to the mixture. Mix until a sticky dough forms.
3. Knead the dough for 10-15 minutes until smooth and elastic.
4. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Preheat oven to 375°F (190°C). Punch down the dough and shape into a braid or loaf. Bake for 35-40 minutes, or until golden brown.
6. While the bread is baking, prepare the maple glaze by whisking together maple syrup and lemon juice.
7. Remove the bread from the oven and brush with the maple glaze.
Cooking Time: Approximately 1 hour 15 minutes, including rising time.
Baked Vegan Zucchini Fritters
These baked vegan zucchini fritters are a game-changer for anyone looking for a healthier, plant-based snack option. Made with shredded zucchini, chickpea flour, and a hint of spice, these bite-sized treats are perfect for munching on the go or serving as a side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup chickpea flour
– 1/4 cup rolled oats
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– 1/4 cup vegan mayonnaise (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine grated zucchini, chickpea flour, oats, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Mix well.
3. Using your hands, shape the mixture into small patties, about 1 inch (2.5 cm) in diameter.
4. Place the fritters on the prepared baking sheet, leaving a little space between each one.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. If desired, brush with vegan mayonnaise during the last 5 minutes of baking.
Cooking Time: 20-25 minutes
Vegan Cheese-Filled Rugelach
Get ready to delight your taste buds with this innovative vegan twist on the classic Jewish pastry, rugelach!
Ingredients:
– 1 package of vegan puff pastry, thawed
– 1/2 cup vegan cream cheese (such as Tofutti or Kite Hill)
– 1 tablespoon lemon juice
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped walnuts
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, mix together vegan cream cheese, lemon juice, and vanilla extract until smooth.
3. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
4. Spread the vegan cream cheese mixture evenly over the center of the dough, leaving a 1-inch border around edges.
5. Sprinkle chopped parsley and walnuts over the cream cheese layer.
6. Fold the edges of the dough over the filling, pressing gently to seal.
7. Cut into triangles or squares and place on prepared baking sheet.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Enjoy your delicious vegan cheese-filled rugelach!
Spiced Vegan Apple Cake
This moist and aromatic cake is perfect for any time of the year, especially during fall and winter seasons when apples are at their peak flavor. The combination of tender apples, warm spices, and subtle sweetness makes it a delightful treat to enjoy with loved ones.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup vegan butter, softened
– 1/2 cup plain non-dairy yogurt
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup diced apples (about 2 medium-sized)
– Chopped walnuts or pecans for garnish (optional)
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add the softened vegan butter and mix until it resembles coarse crumbs.
4. In a separate bowl, whisk together non-dairy yogurt, flax eggs, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Fold in the diced apples and walnuts or pecans (if using).
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Vegan Spinach and Mushroom Knish
This recipe combines the flavors of sautéed spinach and mushrooms with a flaky, vegan knish crust for a delicious and satisfying snack or meal.
Ingredients:
– 1 package vegan puff pastry, thawed
– 1/2 cup fresh spinach leaves, chopped
– 1 cup sliced mushrooms (such as cremini or shiitake)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 egg replacement (such as flaxseed or chia seed mixed with water)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, sauté the mushrooms, onion, and garlic in olive oil until tender.
3. Add chopped spinach and cook until wilted.
4. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
5. Place the spinach-mushroom mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the filling and press edges together to seal.
7. Brush with egg replacement and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Golden Crispy Vegan Onion Rings
Elevate your snacking game with these crispy, flavorful onion rings that just happen to be vegan! Made with simple ingredients and a few clever tricks, you’ll be hooked on this addictive snack.
Ingredients:
– 1 large onion, sliced into 1/2-inch thick rings
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup vegan breadcrumbs (gluten-free)
– 1/4 cup lemon juice
– 1/4 cup olive oil
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip each onion ring into the flour mixture, coating evenly.
3. Dip the floured onion ring into the breadcrumbs, pressing gently to adhere.
4. Place the coated onion rings on a plate or tray.
5. In a separate dish, whisk together lemon juice and olive oil.
6. Brush the lemon-olive mixture onto each onion ring, making sure they’re well-coated.
7. Heat about 1/2 inch of vegan oil (such as canola or grapeseed) in a large skillet over medium-high heat.
8. Fry the onion rings in batches until golden and crispy, about 3-4 minutes per side.
9. Drain excess oil on paper towels and serve hot.
Cooking Time: About 15-20 minutes total, depending on the number of onion rings you’re making.
Vegan Chocolate Babka
Moist, rich, and utterly decadent, this vegan chocolate babka is the perfect treat to satisfy your sweet tooth. With a velvety chocolate filling and a tender, buttery crust, it’s sure to become a new favorite.
Ingredients:
– 1 package active dry yeast (2 1/4 teaspoons)
– 3 cups all-purpose flour
– 1 cup vegan butter, melted
– 1/2 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 2 large eggs, replaced by 2 flax eggs*
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Chocolate chips or chunks, for filling
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine yeast, flour, and sugar. Add melted vegan butter, cocoa powder, flax eggs, and vanilla extract. Mix until smooth.
3. Roll out dough on a floured surface to about 1/4 inch thickness. Spread chocolate chips or chunks evenly over the center of the dough, leaving a 1-inch border.
4. Fold the edges of the dough over the filling, then roll into a tight log shape. Place in prepared loaf pan.
5. Bake for 45-50 minutes or until golden brown. Let cool before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Herbed Vegan Potato Pierogi
Discover the rich flavors of Eastern Europe with these savory vegan pierogi filled with herbed potato goodness.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 package vegan pierogi wrappers (about 20-25 pieces)
– Vegan butter or margarine, melted (for serving)
Instructions:
1. Boil the diced potatoes until tender, then mash with a fork.
2. In a pan, heat the olive oil and sauté the chopped onion and minced garlic until softened.
3. Add the cooked potatoes, parsley, dill, thyme, salt, and pepper to the pan. Stir until combined.
4. Lay a pierogi wrapper on a flat surface. Place about 1 tablespoon of the potato mixture in the center.
5. Fold the dough over the filling, forming a half-moon shape, and press edges together to seal.
6. Repeat with remaining wrappers and filling.
7. Cook pierogi in boiling salted water for 5-7 minutes or until they float to the surface.
8. Serve with melted vegan butter or margarine.
Cooking Time: 20-25 minutes
Vegan Carrot and Parsnip Tzimmes
This sweet and savory stew is a delightful twist on the traditional Jewish dish. With its vibrant orange color and hint of spices, it’s sure to become a family favorite.
Ingredients:
– 2 large carrots, peeled and chopped
– 1 large parsnip, peeled and chopped
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/4 cup maple syrup
– 1 tablespoon apple cider vinegar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large saucepan, combine chopped carrots, parsnip, onion, and garlic.
2. Pour in vegetable broth, maple syrup, apple cider vinegar, cinnamon, nutmeg, salt, and pepper.
3. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30-40 minutes or until the vegetables are tender.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Silky Vegan Blintzes with Berry Compote
Discover a delightful twist on traditional blintzes by substituting dairy products with creamy plant-based alternatives. These silky vegan blintzes are wrapped around a sweet and tangy berry compote, making for a truly scrumptious dessert.
Ingredients:
For the blintze batter:
– 1 1/2 cups all-purpose flour
– 2 tablespoons cornstarch
– 1/4 cup unsweetened almond milk
– 1/4 cup water
– 1/4 teaspoon salt
– 1 tablespoon canola oil
For the berry compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons maple syrup
– 1 tablespoon lemon juice
Instructions:
1. In a blender or food processor, combine flour, cornstarch, and salt. Gradually add almond milk and water, blending until smooth.
2. Heat a non-stick skillet over medium heat. Brush with canola oil. Pour in batter to form a thin layer. Cook for 1-2 minutes, flipping halfway through.
3. Repeat with remaining batter, forming about 8 blintzes.
4. In a bowl, mix berries, maple syrup, and lemon juice. Spoon a small amount of compote onto the center of each blintze. Fold into triangles to enclose filling.
5. Serve warm or at room temperature.
Cooking Time: About 15-20 minutes (including prep time)
Vegan Cinnamon-Sugar Doughnuts
Start your day with a sweet treat that’s free from animal products! These fluffy, cinnamon-sugar doughnuts are the perfect vegan breakfast or snack option.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup whole wheat pastry flour
– 1/4 cup sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup vegan butter, melted
– 1 tablespoon cinnamon
– Confectioners’ sugar for dusting
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, whole wheat pastry flour, sugar, and yeast.
3. In a separate bowl, whisk together non-dairy milk and melted vegan butter.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Fold in cinnamon.
6. Drop by spoonfuls onto a baking sheet lined with parchment paper.
7. Bake for 15-18 minutes or until doughnuts are golden brown.
8. Allow to cool before dusting with confectioners’ sugar.
Cooking Time: 15-18 minutes
Enjoy your delicious vegan cinnamon-sugar doughnuts!
Savory Vegan Lentil Loaf
This hearty vegan lentil loaf is a perfect blend of flavors and textures, packed with nutritious ingredients to satisfy your cravings. Made with red lentils, vegetables, and aromatic spices, this recipe is a great alternative to traditional meatloaf.
Ingredients:
– 1 cup cooked red lentils
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (such as cremini and shiitake), finely chopped
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine cooked lentils, oats, breadcrumbs, onion, garlic, mushrooms, smoked paprika, cumin, salt, and pepper.
3. Mix well until all the ingredients are fully incorporated.
4. Transfer the mixture to a loaf pan lined with parchment paper.
5. Drizzle the olive oil over the loaf.
6. Bake for 35-40 minutes or until golden brown and firm to the touch.
Cooking Time: 35-40 minutes
Vegan Honey Cake (Made with Agave)
Sweeten your taste buds with this delicious vegan honey cake made with agave nectar! This moist and flavorful cake is perfect for special occasions or as a treat any time of the year.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened almond milk
• 1/4 cup agave nectar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1/4 cup vegan butter, melted
• 1 egg replacement (e.g., flaxseed or chia seeds)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, combine almond milk, agave nectar, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Pour in the melted vegan butter and egg replacement; mix until smooth.
6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 50-60 minutes
Summary
Get ready to celebrate Hanukkah with these 18 delicious vegan recipes! From crispy latkes and jelly-filled donuts to hearty stews and sweet treats, there’s something for everyone. Enjoy classic Jewish dishes like matzo ball soup and potato kugel, or try new twists on old favorites, such as vegan rugelach and challah bread. Don’t miss the sweet potato stew, apple cake, or chocolate babka – your taste buds will thank you! With these easy-to-make recipes, you’ll be spreading joy and kindness at every Hanukkah celebration.
