Oh, the Festival of Lights is here, and with it comes the joy of gathering around delicious food with loved ones. Whether you’re vegan, exploring plant-based options, or just looking for some fresh holiday inspiration, we’ve gathered 18 mouthwatering recipes that celebrate Hanukkah traditions with a modern, compassionate twist. From crispy latkes to sweet sufganiyot, get ready to light up your table and delight every guest!
Crispy Vegan Latkes with Applesauce
Venturing into vegan cooking has transformed my holiday traditions, and these crispy latkes have become my absolute favorite Hanukkah centerpiece—they’re so golden and satisfying that even my most skeptical relatives now request them annually. I perfected this recipe after one particularly memorable kitchen experiment where I discovered that chilling the potato mixture makes all the difference between soggy and spectacular.
Ingredients
– 2 pounds russet potatoes, peeled
– 1 medium yellow onion
– ¼ cup chickpea flour
– 2 tablespoons potato starch
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– ¼ cup refined avocado oil
– 1 cup unsweetened applesauce
– 2 tablespoons fresh chives, finely minced
Instructions
1. Using a box grater’s large holes, shred the peeled russet potatoes and yellow onion directly into a large mixing bowl.
2. Transfer the shredded mixture to a clean kitchen towel and squeeze firmly over the sink to remove all excess moisture.
3. Return the dried potato-onion mixture to the bowl and add chickpea flour, potato starch, fine sea salt, and freshly ground black pepper.
4. Mix the ingredients thoroughly with your hands until the flour and starch are evenly distributed throughout.
5. Heat refined avocado oil in a large cast-iron skillet over medium-high heat until it reaches 350°F on a deep-fry thermometer.
6. Form ¼-cup portions of the potato mixture into ½-inch thick patties, pressing firmly to compact them.
7. Carefully place 3-4 patties into the hot oil, ensuring they don’t touch, and fry for 4-5 minutes until the edges appear golden brown.
8. Using a thin metal spatula, flip each latke and fry for another 4-5 minutes until both sides achieve a deep golden-brown crust.
9. Transfer the cooked latkes to a wire rack set over a baking sheet to drain excess oil while maintaining crispness.
10. Repeat the frying process with the remaining potato mixture, adding more avocado oil if necessary to maintain 350°F temperature.
11. Stir the finely minced fresh chives into the unsweetened applesauce until evenly incorporated.
12. Arrange the hot latkes on a serving platter and accompany with the chive-applesauce mixture. Achieving that perfect crispy exterior while maintaining a tender interior makes these latkes truly exceptional. The contrast between the savory, golden potato cakes and the bright, tangy applesauce creates a symphony of textures and flavors that delights with every bite—try serving them alongside a crisp autumn salad for a complete seasonal meal.
Vegan Sufganiyot (Jelly-Filled Donuts)
Tis the season when my kitchen transforms into a donut laboratory, and this year I’m putting a vegan spin on the classic sufganiyot that would make my bubbie both confused and proud. I’ve always loved the challenge of vegan baking—there’s something magical about watching simple pantry staples transform into pillowy, jelly-filled delights that rival any traditional version.
Ingredients
– 2 cups all-purpose flour, sifted
– 1/4 cup granulated cane sugar
– 1 packet (2 1/4 tsp) active dry yeast
– 3/4 cup unsweetened almond milk, warmed to 110°F
– 1/4 cup vegan butter, melted
– 1 tbsp aquafaba (chickpea brine)
– 1 tsp pure vanilla extract
– 1/2 tsp fine sea salt
– 1/4 tsp freshly grated nutmeg
– 6 cups sunflower oil for frying
– 1/2 cup raspberry fruit preserves
– 1/4 cup powdered sugar for dusting
Instructions
1. Combine the warmed almond milk, granulated cane sugar, and active dry yeast in a large mixing bowl, then let it stand for 8 minutes until foamy.
2. Whisk in the melted vegan butter, aquafaba, and pure vanilla extract until fully incorporated.
3. Gradually add the sifted all-purpose flour, fine sea salt, and freshly grated nutmeg, mixing with a wooden spoon until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead for 7-8 minutes until smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and roll it out to 1/2-inch thickness on a floured surface.
7. Use a 2 1/2-inch round cutter to cut out circles, then transfer them to a parchment-lined baking sheet.
8. Cover the dough circles with the damp towel and let proof for 30 minutes until puffy.
9. Heat the sunflower oil in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature.
10. Carefully lower 3-4 dough circles into the hot oil using a spider strainer and fry for 90 seconds per side until golden brown.
11. Transfer the fried donuts to a wire rack set over a baking sheet to drain excess oil.
12. Let the sufganiyot cool for 15 minutes until just warm to the touch.
13. Fill a piping bag fitted with a Bismarck tip with raspberry fruit preserves.
14. Insert the tip into the side of each donut and pipe in 2 teaspoons of preserves until the donut feels slightly heavy.
15. Dust the filled sufganiyot generously with powdered sugar using a fine-mesh sieve.
Getting that first bite of these warm sufganiyot reveals an incredibly light, airy crumb that gives way to the bright, tart raspberry filling—the contrast between the delicate fried dough and the vibrant fruit preserves is pure magic. I love serving them still slightly warm with strong coffee, though they’re equally delightful chilled the next day when the flavors have melded beautifully.
Roasted Garlic and Herb Vegan Potato Kugel
Recently, I found myself craving the comforting potato dishes of my grandmother’s kitchen, but wanted to create a vegan version that would satisfy both tradition and modern dietary preferences. Roasting garlic transforms its sharp bite into something sweet and mellow, which pairs beautifully with fresh herbs in this potato kugel—it’s become my go-to side dish for holiday gatherings and cozy weeknight dinners alike.
Ingredients
– 3 pounds russet potatoes, peeled and grated
– 2 large yellow onions, finely diced
– 6 cloves roasted garlic, mashed to a paste
– ¼ cup extra virgin olive oil
– ¼ cup fresh dill, finely chopped
– 2 tablespoons fresh chives, minced
– 1 teaspoon sea salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon smoked paprika
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with 1 tablespoon of the extra virgin olive oil.
2. Place the grated russet potatoes in a clean kitchen towel and squeeze firmly to remove excess moisture—this ensures a crispier texture.
3. Combine the dried potatoes, finely diced yellow onions, mashed roasted garlic paste, remaining extra virgin olive oil, finely chopped fresh dill, minced fresh chives, sea salt, freshly cracked black pepper, and smoked paprika in a large mixing bowl.
4. Transfer the mixture to the prepared baking dish and press down firmly with a spatula to create an even layer.
5. Bake at 375°F for 55-65 minutes, until the edges are golden brown and the center feels firm to the touch.
6. Allow the kugel to rest for 15 minutes before slicing—this helps the layers set properly for cleaner cuts.
The finished kugel develops a wonderfully crisp, golden crust that gives way to a tender, herb-infused interior with subtle sweetness from the roasted garlic. I love serving it alongside a bright arugula salad or topping individual portions with vegan sour cream and extra fresh chives for added freshness.
Vegan Matzo Ball Soup
Kind of like a warm hug from your Jewish grandmother (if she were plant-based), this vegan matzo ball soup has become my ultimate comfort food during chilly evenings. I first discovered this version when my vegan niece came for Thanksgiving, and now it’s become our family’s new tradition—proof that you don’t need chicken fat to achieve that soul-warming magic.
Ingredients
– 1 cup matzo meal
– 1/4 cup refined avocado oil
– 1/4 cup aquafaba (chickpea brine)
– 2 tbsp sparkling water
– 1 tsp baking powder
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 8 cups vegetable stock
– 2 medium carrots, finely diced
– 2 celery stalks, thinly sliced
– 1 yellow onion, finely minced
– 3 garlic cloves, microplaned
– 1 tbsp fresh dill, finely chopped
Instructions
1. Combine matzo meal, baking powder, sea salt, and black pepper in a medium mixing bowl.
2. Whisk aquafaba in a separate bowl until frothy and slightly thickened, about 90 seconds.
3. Gently fold aquafaba, refined avocado oil, and sparkling water into dry ingredients until just combined.
4. Refrigerate matzo ball mixture for exactly 45 minutes to hydrate properly.
5. Bring vegetable stock to a rolling boil in a large stockpot over high heat.
6. Reduce heat to maintain a gentle simmer at 190°F.
7. Using a 1-tablespoon cookie scoop, form chilled matzo mixture into 16 uniform balls.
8. Carefully drop matzo balls into simmering stock, ensuring they don’t touch.
9. Cover pot and simmer matzo balls for 30 minutes without lifting the lid.
10. While matzo balls cook, sauté diced carrots, sliced celery, and minced onion in 1 tablespoon avocado oil until vegetables are tender-crisp, about 6-8 minutes.
11. Add microplaned garlic to vegetables and cook for 60 seconds until fragrant.
12. Transfer sautéed vegetables to the soup pot during the final 10 minutes of cooking.
13. Remove pot from heat and stir in fresh dill.
14. Ladle soup into bowls, ensuring each serving contains 2-3 matzo balls.
The matzo balls achieve an incredibly light, almost fluffy texture while the broth develops deep umami notes from the slow-simmered vegetables. I love serving this with an extra sprinkle of fresh dill and crusty sourdough for dipping—it makes even the rainiest day feel cozy and complete.
Sweet Potato and Chickpea Vegan Hanukkah Stew
Usually when Hanukkah rolls around, I find myself craving something that honors tradition while embracing my plant-based lifestyle—which is how this soul-warming stew came to be. Unbelievably rich and satisfying, it’s become my go-to centerpiece for festive gatherings, filling the kitchen with aromas that feel both nostalgic and wonderfully new.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 bay leaf
- 1/2 cup full-fat coconut milk
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup fresh parsley, chopped
- Sea salt and freshly ground black pepper
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
- Add 1 large yellow onion, finely diced, and sauté for 6-8 minutes until translucent and lightly caramelized.
- Stir in 3 cloves garlic, minced, and cook for 1 minute until fragrant.
- Add 2 large sweet potatoes, peeled and cut into 1-inch cubes, and cook for 5 minutes, stirring occasionally to lightly brown the edges.
- Pour in 4 cups vegetable broth, scraping the bottom of the pot to release any browned bits.
- Add 1 (15-ounce) can chickpeas, drained and rinsed, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1 bay leaf.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 25 minutes until sweet potatoes are fork-tender.
- Stir in 1/2 cup full-fat coconut milk and simmer uncovered for 5 minutes to allow flavors to meld.
- Remove from heat and discard the bay leaf.
- Stir in 2 tablespoons freshly squeezed lemon juice and 1/4 cup fresh parsley, chopped.
- Season with sea salt and freshly ground black pepper to taste.
Gently spoon this stew into deep bowls—the sweet potatoes should be tender but hold their shape, while the chickpeas add delightful texture against the creamy broth. Garnish with extra parsley and a drizzle of olive oil for a beautiful presentation that’s as comforting as it is celebratory.
Vegan Challah Bread with Maple Glaze
Oftentimes, the most comforting recipes are the ones that bridge tradition with innovation, which is exactly why I developed this vegan challah after my sister went plant-based but still craved our family’s holiday bread. On a crisp November afternoon like today, there’s nothing quite like filling the kitchen with the warm, yeasty aroma of freshly baked bread while creating new traditions.
Ingredients
– 4 cups high-protein bread flour
– 1/4 cup organic granulated sugar
– 2 1/4 teaspoons active dry yeast
– 1 teaspoon fine sea salt
– 3/4 cup warm filtered water (110°F)
– 1/2 cup unsweetened applesauce at room temperature
– 1/4 cup refined avocado oil
– 2 tablespoons aquafaba (chickpea brine)
– 1/4 cup pure maple syrup
– 2 tablespoons unsweetened almond milk
– 1 tablespoon coarse turbinado sugar
Instructions
1. Combine warm filtered water (110°F), organic granulated sugar, and active dry yeast in a large mixing bowl, then let stand for 8 minutes until foamy.
2. Whisk in room-temperature unsweetened applesauce, refined avocado oil, and aquafaba until fully emulsified.
3. Gradually incorporate high-protein bread flour and fine sea salt using a dough hook attachment on medium-low speed for 6 minutes until the dough becomes smooth and elastic. (Tip: The dough should clean the bowl sides but remain slightly tacky to touch.)
4. Transfer the dough to a lightly oiled bowl, cover with damp cheesecloth, and proof in a warm area for 90 minutes until doubled in volume.
5. Punch down the dough and divide into 6 equal portions using a bench scraper.
6. Roll each portion into 16-inch ropes with tapered ends, maintaining even thickness throughout.
7. Arrange 3 ropes parallel to each other, pinch tops together firmly, and create a tight braid by crossing outer strands over the center strand alternately.
8. Repeat the braiding process with remaining 3 ropes to form a second loaf.
9. Transfer braided loaves to parchment-lined baking sheets, cover loosely with oiled plastic wrap, and proof for 45 minutes until puffy. (Tip: The dough should spring back slowly when gently pressed.)
10. Preheat oven to 375°F during the final 15 minutes of proofing.
11. Brush loaves generously with unsweetened almond milk using a pastry brush, ensuring complete coverage.
12. Sprinkle coarse turbinado sugar evenly over the surface of each loaf.
13. Bake at 375°F for 28-32 minutes until deeply golden brown and the internal temperature reaches 190°F. (Tip: For extra shine, rotate baking sheets halfway through baking.)
14. Warm pure maple syrup in a small saucepan over low heat for 2 minutes until slightly thinned.
15. Immediately brush warm maple syrup over hot loaves using a clean pastry brush, applying two even coats.
16. Transfer glazed challah to wire racks and cool completely before slicing.
This challah achieves an incredibly tender, feather-light crumb that belies its vegan nature, with the maple glaze creating a delicate crackle on the crust. The subtle sweetness from the applesauce and maple makes it perfect for French toast or simply toasted with a smear of almond butter, though I often find myself tearing off warm chunks straight from the loaf.
Baked Vegan Zucchini Fritters
Yesterday afternoon, as I stared at my overflowing CSA box, those vibrant green zucchinis practically begged to be transformed into something extraordinary. I’ve always loved finding creative ways to use seasonal produce, and these baked vegan zucchini fritters became my new favorite solution to summer squash abundance.
Ingredients
– 2 medium zucchinis, grated (approximately 3 cups)
– 1 teaspoon fine sea salt
– ½ cup chickpea flour
– 2 tablespoons nutritional yeast
– 1 tablespoon extra virgin olive oil
– 1 teaspoon baking powder
– ½ teaspoon garlic powder
– ¼ teaspoon freshly ground black pepper
– 2 tablespoons avocado oil spray
Instructions
1. Grate 2 medium zucchinis using the large holes of a box grater.
2. Place grated zucchini in a colander and toss with 1 teaspoon fine sea salt.
3. Let the salted zucchini drain over a bowl for 15 minutes to release excess moisture.
4. Squeeze the drained zucchini firmly in a clean kitchen towel to remove remaining liquid.
5. Transfer the dried zucchini to a mixing bowl.
6. Add ½ cup chickpea flour, 2 tablespoons nutritional yeast, 1 tablespoon extra virgin olive oil, 1 teaspoon baking powder, ½ teaspoon garlic powder, and ¼ teaspoon freshly ground black pepper to the bowl.
7. Mix all ingredients thoroughly until a cohesive batter forms.
8. Preheat your oven to 425°F and line a baking sheet with parchment paper.
9. Lightly spray the parchment paper with avocado oil spray.
10. Scoop 2-tablespoon portions of batter onto the prepared baking sheet, spacing them 2 inches apart.
11. Gently flatten each portion into ½-inch thick rounds using the back of a spoon.
12. Lightly spray the tops of the fritters with additional avocado oil spray.
13. Bake at 425°F for 12 minutes.
14. Carefully flip each fritter using a thin spatula.
15. Continue baking for another 10-12 minutes until golden brown and crisp around the edges.
16. Transfer the baked fritters to a wire rack to cool slightly.
Unbelievably crisp on the outside while remaining tender within, these fritters deliver a savory depth from the nutritional yeast that pairs beautifully with their subtle zucchini sweetness. I love stacking them high with sliced heirloom tomatoes and a dollop of vegan cashew cream for a stunning open-faced sandwich, or crumbling them over a fresh arugula salad for added texture.
Vegan Cheese-Filled Rugelach
Zesty and utterly irresistible, these vegan cheese-filled rugelach have become my go-to holiday treat that even my dairy-loving family adores. I first experimented with this recipe during a snowy weekend when I realized I’d run out of cream cheese but had a block of premium vegan cashew cheese begging to be used—sometimes kitchen accidents create the best discoveries! Now I make these delicate pastries every December, filling my kitchen with that warm, buttery aroma that signals the start of festive baking season.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup vegan butter, chilled and cubed
– 8 ounces vegan cream cheese, cold
– 1/4 cup granulated sugar
– 1/2 teaspoon fine sea salt
– 1 cup vegan shredded mozzarella-style cheese
– 1/4 cup nutritional yeast
– 1 tablespoon fresh thyme leaves, finely chopped
– 1 tablespoon unsweetened almond milk, for brushing
– 1 tablespoon everything bagel seasoning
Instructions
1. Combine sifted all-purpose flour, chilled cubed vegan butter, cold vegan cream cheese, granulated sugar, and fine sea salt in a food processor fitted with the blade attachment.
2. Pulse the mixture until it forms coarse crumbs that hold together when pressed between your fingers, about 15-20 pulses.
3. Turn the dough out onto a lightly floured surface and gently knead it just until it comes together into a smooth ball, being careful not to overwork the dough to maintain flakiness.
4. Divide the dough into two equal discs, wrap each tightly in plastic wrap, and refrigerate for exactly 60 minutes until firm but still pliable.
5. Preheat your oven to 375°F and line two baking sheets with parchment paper.
6. In a medium bowl, combine vegan shredded mozzarella-style cheese, nutritional yeast, and finely chopped fresh thyme leaves until evenly distributed.
7. Roll one chilled dough disc into a 10-inch circle on a lightly floured surface, maintaining an even 1/8-inch thickness throughout.
8. Sprinkle half of the cheese mixture evenly over the dough circle, leaving a 1/2-inch border around the edges.
9. Cut the circle into 12 equal wedges using a pizza cutter or sharp knife, creating clean, straight cuts.
10. Roll each wedge tightly from the wide end to the pointed tip, pressing gently to seal the final edge.
11. Arrange the rugelach 2 inches apart on prepared baking sheets, curving them slightly into crescent shapes.
12. Brush each rugelach lightly with unsweetened almond milk using a pastry brush for even coverage.
13. Sprinkle everything bagel seasoning generously over the tops of all rugelach.
14. Bake for 18-22 minutes until golden brown with visible flaky layers and melted cheese beginning to peek through the seams.
15. Transfer the baked rugelach to a wire cooling rack and let them rest for 15 minutes before serving to allow the filling to set properly.
These delicate pastries emerge from the oven with shatteringly crisp layers that give way to a wonderfully stretchy, savory cheese filling. The nutritional yeast adds a sophisticated umami depth that plays beautifully against the fresh thyme’s herbal notes. Try serving them warm alongside a roasted tomato soup for an elegant appetizer, or package them in decorative tins as edible holiday gifts that will disappear within minutes.
Spiced Vegan Apple Cake
Unbelievably moist and fragrant, this spiced vegan apple cake has become my go-to autumn dessert after years of testing various recipes. I first discovered this combination during a rainy October afternoon when I needed to use up some aging apples from my farmer’s market haul. Now, the scent of cinnamon and baked apples wafting through my kitchen instantly transports me back to that cozy discovery moment.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup organic cane sugar
– 1 teaspoon baking soda
– 2 teaspoons ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cardamom
– ½ cup refined coconut oil, melted
– 1 cup unsweetened applesauce
– ¼ cup aquafaba, whipped to soft peaks
– 2 medium Granny Smith apples, peeled and finely diced
– 1 teaspoon pure vanilla extract
– ½ cup chopped walnuts, toasted
Instructions
1. Preheat your oven to 350°F and generously grease a 9-inch round cake pan with refined coconut oil.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, organic cane sugar, baking soda, ground cinnamon, freshly grated nutmeg, and ground cardamom until thoroughly combined.
3. Create a well in the center of the dry ingredients and pour in the melted refined coconut oil, unsweetened applesauce, and pure vanilla extract.
4. Gently fold the wet ingredients into the dry mixture using a rubber spatula until just incorporated, being careful not to overmix.
5. In a separate bowl, whip the aquafaba using an electric mixer on medium-high speed for 3-4 minutes until it reaches soft peaks.
6. Carefully fold the whipped aquafaba into the batter using a figure-eight motion to maintain air incorporation.
7. Add the peeled and finely diced Granny Smith apples and toasted chopped walnuts to the batter, folding gently until evenly distributed.
8. Transfer the batter to the prepared cake pan and use an offset spatula to smooth the surface evenly.
9. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
10. Remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes before transferring it directly to the rack to cool completely.
Beyond its warm spice profile, this cake develops an incredible moist crumb from the applesauce and maintains perfect structure thanks to the whipped aquafaba. I love serving thick slices slightly warmed with a dollop of coconut whipped cream, or even toasting day-old pieces for breakfast with my morning coffee.
Vegan Spinach and Mushroom Knish
Never has there been a more comforting handheld pastry than the knish, and this vegan version with spinach and mushrooms has become my absolute go-to for cozy weekends. I first discovered the magic of knishes during a rainy Brooklyn food tour, and after countless kitchen experiments, I’ve perfected this plant-based version that even my meat-loving friends request regularly. There’s something deeply satisfying about that flaky crust giving way to a savory, herbaceous filling that just warms you from the inside out.
Ingredients
– 2 cups all-purpose flour, plus additional for dusting
– 1/2 cup refined coconut oil, chilled
– 1/2 cup ice water
– 1 tablespoon apple cider vinegar
– 2 tablespoons extra virgin olive oil
– 1 pound cremini mushrooms, finely diced
– 3 cloves garlic, minced
– 10 ounces fresh spinach, roughly chopped
– 1/4 cup nutritional yeast
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly grated nutmeg
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Combine 2 cups all-purpose flour and 1 teaspoon fine sea salt in a large mixing bowl.
2. Cut 1/2 cup chilled refined coconut oil into the flour mixture using a pastry cutter until the texture resembles coarse crumbs.
3. Mix 1/2 cup ice water with 1 tablespoon apple cider vinegar, then gradually incorporate into the flour mixture until a shaggy dough forms.
4. Turn the dough onto a lightly floured surface and knead gently for exactly 30 seconds until just cohesive.
5. Wrap the dough tightly in plastic wrap and refrigerate for precisely 1 hour to allow the gluten to relax.
6. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering.
7. Add 1 pound finely diced cremini mushrooms and cook for 8-10 minutes until deeply browned and all moisture has evaporated.
8. Stir in 3 cloves minced garlic and cook for exactly 60 seconds until fragrant but not browned.
9. Add 10 ounces roughly chopped fresh spinach in three batches, wilting each addition completely before adding the next.
10. Remove the skillet from heat and stir in 1/4 cup nutritional yeast, 1 teaspoon smoked paprika, 1/2 teaspoon freshly grated nutmeg, and 1/2 teaspoon freshly cracked black pepper.
11. Transfer the filling to a bowl and refrigerate for 30 minutes until completely cooled to room temperature.
12. Preheat your oven to 375°F and line a baking sheet with parchment paper.
13. Divide the chilled dough into 8 equal portions and roll each into a 6-inch circle on a floured surface.
14. Place approximately 1/4 cup of the cooled filling in the center of each dough circle.
15. Gather the edges of the dough over the filling and pinch firmly to seal, creating a small bundle.
16. Place the knishes seam-side down on the prepared baking sheet, spacing them 2 inches apart.
17. Brush the tops lightly with olive oil and bake at 375°F for 25-28 minutes until golden brown and flaky.
18. Let the knishes rest on the baking sheet for 10 minutes before serving to allow the filling to set.
Let these golden parcels cool just enough to handle—the contrast between the shatteringly flaky crust and the savory, umami-rich filling is pure comfort food magic. I love serving them with a dollop of cashew sour cream and a sprinkle of fresh chives for that perfect creamy contrast. The earthy mushrooms and vibrant spinach create such depth of flavor that you’ll never miss the traditional meat or dairy versions.
Golden Crispy Vegan Onion Rings
My kitchen confession: I’ve always believed the perfect onion ring should shatter with that first bite, revealing tender sweetness within. After testing countless batters, I finally perfected these golden beauties that even my most skeptical friends now request at every gathering.
Ingredients
– 2 large sweet Vidalia onions, sliced into ½-inch rings
– 1 cup all-purpose flour
– ½ cup cornstarch
– 1 teaspoon baking powder
– 1 teaspoon smoked paprika
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– 1 cup unsweetened almond milk
– 1 tablespoon apple cider vinegar
– 2 cups panko breadcrumbs
– 4 cups avocado oil
– Flaky sea salt for finishing
Instructions
1. Separate the onion slices into individual rings, reserving the larger outer rings for frying.
2. Whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, and onion powder in a medium bowl.
3. Combine the unsweetened almond milk and apple cider vinegar in a separate bowl, allowing it to curdle for 3 minutes to create vegan buttermilk.
4. Place the panko breadcrumbs in a shallow dish.
5. Heat the avocado oil in a heavy-bottomed Dutch oven to 375°F, using a deep-fry thermometer to monitor temperature.
6. Dip each onion ring first into the flour mixture, coating thoroughly and shaking off excess.
7. Submerge the floured ring into the vegan buttermilk mixture, ensuring complete coverage.
8. Transfer the wet ring to the panko breadcrumbs, pressing gently to adhere a thick coating.
9. Carefully lower 4-5 breaded rings into the hot oil using tongs, maintaining oil temperature between 370-380°F.
10. Fry for 2-3 minutes until golden brown, flipping halfway through cooking.
11. Remove the fried rings using a spider strainer and drain on a wire rack set over a baking sheet.
12. Immediately sprinkle with flaky sea salt while still hot.
13. Repeat the breading and frying process with remaining onion rings, allowing oil temperature to return to 375°F between batches.
A symphony of textures awaits—the audible crunch gives way to sweet, steaming onion that melts on your tongue. These elevate beyond burger accompaniment to star alongside spicy vegan aioli or crumbled over autumn salads for unexpected crunch.
Vegan Chocolate Babka
Last weekend, I found myself with an unexpected rainy afternoon and a serious chocolate craving—the perfect conditions for tackling this vegan chocolate babka that’s been on my baking bucket list for months. There’s something magical about filling your kitchen with the scent of warm chocolate and cinnamon while rain taps against the windowpane.
Ingredients
– 4 cups all-purpose flour, sifted
– 1/2 cup granulated cane sugar
– 1 packet active dry yeast
– 1 cup unsweetened almond milk, warmed to 110°F
– 1/2 cup refined coconut oil, melted
– 1 tsp fine sea salt
– 8 oz vegan dark chocolate, finely chopped
– 1/4 cup Dutch-process cocoa powder
– 1/2 cup light brown sugar, packed
– 1 tsp ground cinnamon
– 1/4 cup maple syrup
– 1 tbsp aquafaba (chickpea brine)
Instructions
1. Combine sifted all-purpose flour, granulated cane sugar, and active dry yeast in the bowl of a stand mixer fitted with a dough hook.
2. Pour warmed unsweetened almond milk (110°F) into the dry ingredients and mix on low speed for 1 minute until just combined.
3. Add melted refined coconut oil and fine sea salt, then knead on medium speed for 8 minutes until the dough becomes smooth and elastic.
4. Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel, and let rise in a warm place for 1.5 hours until doubled in size.
5. While dough rises, combine finely chopped vegan dark chocolate, Dutch-process cocoa powder, packed light brown sugar, and ground cinnamon in a medium bowl.
6. Roll the risen dough on a floured surface into a 16×12-inch rectangle about 1/4-inch thick.
7. Sprinkle the chocolate filling mixture evenly over the entire surface of the dough, leaving a 1/2-inch border around the edges.
8. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
9. Using a sharp serrated knife, carefully slice the log lengthwise down the center to expose the layers, keeping one end attached.
10. Twist the two strands together 4-5 times, maintaining even tension to create a braided appearance.
11. Carefully transfer the twisted babka to a parchment-lined 9×5-inch loaf pan.
12. Cover loosely with plastic wrap and let proof for 45 minutes until puffy.
13. Preheat your oven to 350°F during the last 15 minutes of proofing.
14. Brush the top of the babka with aquafaba using a pastry brush for a shiny finish.
15. Bake at 350°F for 35-40 minutes until the internal temperature reaches 190°F and the top is deeply golden brown.
16. Remove from oven and immediately brush with maple syrup for a glossy sheen.
17. Let cool in the pan for 20 minutes before transferring to a wire rack.
Seriously, the contrast between the tender, slightly sweet dough and the rich chocolate swirls makes this babka unforgettable. I love serving thick slices slightly warmed with a dusting of powdered sugar—the way the chocolate filling oozes when you pull apart the layers is pure baking magic. This babka also makes incredible French toast the next day if you have any leftovers (though that’s rarely the case in my house).
Herbed Vegan Potato Pierogi
Yesterday, while digging through my grandmother’s old recipe box, I rediscovered her pierogi recipe card, stained with decades of kitchen memories. I’ve veganized her classic potato filling with fresh herbs that remind me of her summer garden, creating these pillowy dumplings that somehow taste both nostalgic and completely new. You’ll find these herbed vegan potato pierogi surprisingly simple to make once you get the dough rhythm down—just don’t skimp on the fresh herbs!
Ingredients
– 2 cups all-purpose flour, plus additional for dusting
– 1/2 cup warm aquafaba (chickpea brine), at 110°F
– 1/4 cup extra virgin olive oil
– 1 teaspoon fine sea salt
– 2 large Yukon Gold potatoes, peeled and quartered
– 1/4 cup unsweetened plain vegan sour cream
– 2 tablespoons fresh chives, finely minced
– 1 tablespoon fresh dill, finely chopped
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon freshly ground black pepper
– 4 tablespoons vegan butter
– 1 large yellow onion, thinly sliced
Instructions
1. Combine 2 cups all-purpose flour and 1 teaspoon fine sea salt in a large mixing bowl.
2. Create a well in the center and pour in 1/2 cup warm aquafaba and 1/4 cup extra virgin olive oil.
3. Mix with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 8 minutes until smooth and elastic.
4. Wrap the dough tightly in plastic wrap and rest at room temperature for 30 minutes.
5. Meanwhile, place 2 quartered Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch.
6. Bring to a boil over high heat, then reduce to a simmer and cook for 15-18 minutes until easily pierced with a fork.
7. Drain potatoes thoroughly and return to the hot pan for 1 minute to evaporate excess moisture.
8. Mash potatoes with 1/4 cup vegan sour cream until completely smooth.
9. Fold in 2 tablespoons minced chives, 1 tablespoon chopped dill, 1 teaspoon thyme leaves, and 1/2 teaspoon black pepper.
10. Roll the rested dough to 1/8-inch thickness on a floured surface.
11. Cut into 3-inch circles using a biscuit cutter or glass.
12. Place 1 tablespoon potato filling in the center of each circle.
13. Fold dough over filling and press edges firmly to seal, creating half-moon shapes.
14. Crimp edges with a fork to ensure complete closure.
15. Bring a large pot of salted water to a rolling boil.
16. Working in batches, boil pierogi for 3-4 minutes until they float to the surface.
17. Remove with a slotted spoon and drain on a clean kitchen towel.
18. While pierogi cook, melt 4 tablespoons vegan butter in a large skillet over medium heat.
19. Add 1 thinly sliced yellow onion and cook for 12-15 minutes, stirring occasionally, until golden brown and caramelized.
20. Pan-fry boiled pierogi in the onion-butter mixture for 2-3 minutes per side until lightly crisped.
The tender dough gives way to that creamy, herb-flecked potato center that’s both comforting and surprisingly bright. I love serving these with the caramelized onions piled high and an extra dollop of vegan sour cream for dipping—the contrast between the crisp exterior and soft interior is pure comfort food magic.
Vegan Carrot and Parsnip Tzimmes
Unbelievably, this vegan twist on traditional tzimmes has become my go-to comfort dish every autumn when the farmers’ markets overflow with rainbow carrots and knobby parsnips. I first discovered this version when my cousin went vegan last year, and now I actually prefer it to the honey-sweetened original—the natural sweetness of roasted root vegetables really shines through.
Ingredients
- 2 pounds rainbow carrots, peeled and cut into 1-inch diagonal pieces
- 1 pound parsnips, peeled and cut into 1-inch chunks
- 3 tablespoons extra virgin olive oil
- 1 cup freshly squeezed orange juice
- ½ cup pure maple syrup
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground cardamom
- 1 cup pitted Medjool dates, halved lengthwise
- ½ cup raw pecans, roughly chopped
- 1 teaspoon flaky sea salt
- Fresh thyme sprigs for garnish
Instructions
- Preheat your oven to 400°F and position one rack in the center.
- Combine the carrot pieces and parsnip chunks in a large mixing bowl.
- Drizzle the vegetables with extra virgin olive oil, tossing thoroughly to coat every piece.
- Spread the oiled vegetables in a single layer on a parchment-lined baking sheet.
- Roast at 400°F for 25 minutes until the vegetables develop golden edges but remain firm.
- Meanwhile, whisk together freshly squeezed orange juice, pure maple syrup, ground cinnamon, freshly grated nutmeg, and ground cardamom in a small saucepan.
- Bring the liquid mixture to a simmer over medium heat, then immediately reduce to low.
- Simmer the sauce for 5 minutes until slightly thickened and fragrant.
- Transfer the partially roasted vegetables to a 9×13-inch baking dish.
- Scatter the halved Medjool dates and roughly chopped raw pecans evenly over the vegetables.
- Pour the warm spiced sauce over the vegetable and fruit mixture.
- Cover the baking dish tightly with aluminum foil.
- Bake at 350°F for 45 minutes until the vegetables are fork-tender but not mushy.
- Remove the foil and sprinkle flaky sea salt evenly over the surface.
- Return to the oven uncovered for 10 minutes to caramelize the top layer.
- Garnish with fresh thyme sprigs before serving warm.
Caramelized edges give way to tender, sweet interiors that practically melt on your tongue. The pecans add wonderful textural contrast to the soft vegetables, while the dates create pockets of intense sweetness that balance the earthy parsnips perfectly. I love serving this alongside roasted Brussels sprouts for a complete autumn meal that celebrates the best of seasonal produce.
Silky Vegan Blintzes with Berry Compote
After years of experimenting with vegan brunch options, I finally perfected these delicate crepes that even my dairy-loving family adores. There’s something magical about that first silky bite that makes all the careful folding worthwhile, especially when paired with the vibrant berry compote that stains everything a beautiful jewel tone.
Ingredients
– 1 cup organic all-purpose flour
– 1 ¼ cups unsweetened almond milk
– 2 tablespoons avocado oil
– 1 tablespoon pure maple syrup
– ¼ teaspoon fine sea salt
– 1 cup raw cashews, soaked overnight
– ½ cup filtered water
– 2 tablespoons fresh lemon juice
– 1 teaspoon pure vanilla extract
– 3 cups mixed organic berries (raspberries, blackberries, blueberries)
– ¼ cup coconut sugar
– 1 teaspoon arrowroot powder
– 2 tablespoons vegan butter
Instructions
1. Combine 1 cup organic all-purpose flour, 1 ¼ cups unsweetened almond milk, 2 tablespoons avocado oil, 1 tablespoon pure maple syrup, and ¼ teaspoon fine sea salt in a blender.
2. Blend the batter on high speed for exactly 45 seconds until completely smooth and free of lumps.
3. Let the batter rest at room temperature for 30 minutes to allow the gluten to relax, which prevents tough crepes.
4. Drain 1 cup raw cashews that have been soaked overnight and place them in a clean blender.
5. Add ½ cup filtered water, 2 tablespoons fresh lemon juice, and 1 teaspoon pure vanilla extract to the blender.
6. Blend the cashew mixture on high for 2 minutes until perfectly smooth and creamy.
7. Heat a 10-inch nonstick skillet over medium heat and lightly brush with vegan butter.
8. Pour ¼ cup of batter into the center of the hot skillet, immediately tilting to coat the entire surface evenly.
9. Cook the crepe for 90 seconds until the edges lift easily and the surface appears matte.
10. Carefully flip the crepe using a thin spatula and cook for another 45 seconds until lightly golden.
11. Place 2 tablespoons of cashew filling in the center of each cooked crepe.
12. Fold the crepe into a rectangular parcel by bringing both sides toward the center, then rolling from bottom to top.
13. Combine 3 cups mixed organic berries and ¼ cup coconut sugar in a saucepan over medium heat.
14. Cook the berry mixture for 8 minutes, stirring occasionally until the berries release their juices.
15. Whisk 1 teaspoon arrowroot powder with 1 tablespoon cold water to create a smooth slurry.
16. Stir the arrowroot slurry into the simmering berries and cook for 2 more minutes until thickened.
17. Arrange the filled blintzes seam-side down on a serving plate and spoon the warm compote over the top.
Getting that first forkful with both silky crepe and jewel-toned compote creates an unforgettable texture contrast. The delicate parcels practically melt on your tongue while the bright acidity of the berries cuts through the rich cashew filling beautifully. I love serving these arranged like little presents on a large platter for special brunches, where their golden edges peek out from beneath the vibrant berry cascade.
Vegan Cinnamon-Sugar Doughnuts
Yesterday, as the crisp autumn air settled in, I found myself craving that nostalgic scent of cinnamon-sugar wafting through my kitchen—the kind that takes you right back to childhood fairs and weekend treats. There’s something magical about transforming simple, plant-based ingredients into fluffy, golden doughnuts that even non-vegans can’t resist. I’ve tweaked this recipe over the years to achieve that perfect balance of tender crumb and cozy spice, and today, I’m sharing my foolproof version with you.
Ingredients
- 2 cups all-purpose flour, sifted
- 1/2 cup granulated cane sugar
- 2 tsp baking powder, aluminum-free
- 1 tsp ground cinnamon, Ceylon variety
- 1/2 tsp fine sea salt
- 1 cup unsweetened almond milk, room temperature
- 1/4 cup coconut oil, refined and melted
- 1 tsp pure vanilla extract
- 1/2 cup vegan butter, Miyoko’s Creamery European-Style
- 1/4 cup turbinado sugar
- 1 tbsp ground cinnamon, Saigon variety
- 4 cups neutral oil, such as sunflower or grapeseed, for frying
Instructions
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated cane sugar, aluminum-free baking powder, Ceylon cinnamon, and fine sea salt until fully incorporated.
- Pour in the room-temperature unsweetened almond milk, refined melted coconut oil, and pure vanilla extract, then stir with a spatula until a soft, slightly sticky dough forms. Tip: Avoid overmixing to prevent toughness—stop as soon as no dry streaks remain.
- Lightly flour a clean surface and turn the dough out onto it, then gently pat it into a 1/2-inch thick round.
- Use a floured 3-inch doughnut cutter to stamp out rings, re-rolling scraps once to minimize waste.
- In a heavy-bottomed Dutch oven, heat the neutral oil to 350°F, verified with a deep-fry thermometer. Tip: Maintain this temperature precisely for even browning and to avoid greasy doughnuts.
- Carefully lower 2–3 doughnuts into the hot oil using a spider strainer and fry for 60–75 seconds per side, flipping when golden brown.
- Transfer the fried doughnuts to a wire rack set over a baking sheet to drain excess oil.
- In a shallow bowl, combine the turbinado sugar and Saigon cinnamon, whisking to blend evenly.
- Brush each warm doughnut lightly with melted vegan butter, then dredge in the cinnamon-sugar mixture until fully coated. Tip: Work quickly while the doughnuts are still warm for the best sugar adhesion.
These doughnuts emerge with a crackly cinnamon-sugar shell that gives way to a pillowy, airy interior—each bite is a cozy hug of warmth and sweetness. I love serving them stacked high on a rustic wooden board with mugs of spiced chai, or for a playful twist, crumble them over dairy-free vanilla ice cream for an instant dessert upgrade.
Savory Vegan Lentil Loaf
Vegan cooking has completely transformed my kitchen adventures, especially when I discovered how satisfying a plant-based loaf could be. I first tried this lentil loaf at a friend’s potluck and spent weeks perfecting my own version—now it’s my go-to comfort food that even my meat-loving brother requests. The secret is in the texture and seasoning, which I’ll share with you today.
Ingredients
- 1 ½ cups dried brown lentils, rinsed
- 3 cups vegetable broth
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 2 stalks celery, finely chopped
- 1 cup rolled oats
- ½ cup walnut pieces, toasted and roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons tamari
- 1 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- ¼ cup unsweetened applesauce
Instructions
- Combine 1 ½ cups dried brown lentils and 3 cups vegetable broth in a medium saucepan and bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 25 minutes until lentils are tender but not mushy, then drain any excess liquid. Tip: Undercooking lentils slightly helps maintain structural integrity in the final loaf.
- Preheat oven to 375°F and lightly grease a 9×5-inch loaf pan with olive oil.
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until shimmering.
- Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent.
- Add 3 cloves minced garlic and 2 stalks finely chopped celery, cooking for 3 more minutes until fragrant.
- Transfer the cooked vegetable mixture to a large mixing bowl.
- Add the drained lentils, 1 cup rolled oats, ½ cup toasted walnut pieces, 2 tablespoons tomato paste, 2 tablespoons tamari, 1 tablespoon nutritional yeast, 1 teaspoon smoked paprika, ½ teaspoon dried thyme, ½ teaspoon freshly ground black pepper, and ¼ cup unsweetened applesauce to the bowl.
- Mix thoroughly with a wooden spoon until all ingredients are fully incorporated and the mixture holds together when pressed. Tip: If the mixture seems too wet, add 1-2 additional tablespoons of rolled oats to absorb excess moisture.
- Firmly press the mixture into the prepared loaf pan, smoothing the top with the back of a spoon.
- Bake at 375°F for 45 minutes until the top is firm and edges are lightly browned.
- Remove from oven and let rest in the pan for 15 minutes before slicing. Tip: This resting period is crucial as it allows the loaf to set properly for clean slices.
Fantastically moist with a satisfyingly firm texture, this loaf slices beautifully without crumbling. The smoked paprika and tamari create a deep umami flavor that pairs wonderfully with mashed potatoes or a tangy cranberry sauce. For an elegant presentation, I love serving thick slices over a bed of garlicky sautéed kale with a drizzle of balsamic reduction.
Vegan Honey Cake (Made with Agave)
Kind of magical how this vegan honey cake came to be—I was hosting my friend Sarah’s birthday last month, and she’s both vegan and allergic to bees, so traditional honey cake was off the table. After a few experiments, I landed on this agave-sweetened version that’s just as moist and warmly spiced as the original, and honestly, it’s become my go-to for cozy autumn gatherings.
Ingredients
– 2 cups unbleached all-purpose flour
– 1 cup organic agave nectar
– 1/2 cup cold-pressed coconut oil, melted
– 1 cup unsweetened almond milk
– 1 tablespoon apple cider vinegar
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon freshly grated nutmeg
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 350°F and lightly grease an 8-inch round cake pan with a thin layer of coconut oil.
2. In a medium mixing bowl, combine the unbleached all-purpose flour, baking soda, ground cinnamon, ground ginger, freshly grated nutmeg, and fine sea salt, whisking for 30 seconds to aerate and integrate the leavening agent evenly.
3. In a separate large bowl, pour the organic agave nectar, melted cold-pressed coconut oil, unsweetened almond milk, and apple cider vinegar, then whisk vigorously for 1 minute until the mixture emulsifies and appears slightly frothy.
4. Tip: For a lighter crumb, fold the dry ingredients into the wet mixture in three batches using a spatula, stirring just until no flour streaks remain to avoid overmixing, which can lead to a dense cake.
5. Pour the batter into the prepared cake pan and tap it gently on the counter to release any large air bubbles.
6. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean and the edges pull slightly away from the pan.
7. Tip: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to prevent cracking, as agave-based batters are more delicate when hot.
8. Once completely cooled to room temperature, slice and serve.
9. Tip: For enhanced flavor, wrap the cooled cake in plastic wrap and let it rest overnight; the spices will meld and the texture will become even more tender.Golden-brown and fragrant, this cake boasts a soft, springy crumb that’s subtly sweet with hints of cinnamon and ginger. I love serving it slightly warmed with a dollop of coconut whipped cream or alongside a spiced chai latte for an extra cozy treat.
Summary
Celebrate this Hanukkah with these 18 delicious vegan recipes that bring everyone together around the table. Whether you’re vegan, vegetarian, or just exploring plant-based options, there’s something here for every taste. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the holiday cheer!
