Shalom Life | September 25, 2014

The Nosh Pit - Vegan Rosh Hashanah Recipes

Try out these delicious vegan recipes during the upcoming Jewish high holidays.

By: Sarah Bauder

Published: August 26th, 2013 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic--and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Vegan Rosh Hashanah Recipes

September usually means the waning of summer, getting back to the daily realities of life, and of course, Rosh Hashanah. However, the feast for the beginning of a new year can oft times be difficulty for folks who are vegan. Likewise, many non-vegans erroneously believe that there aren’t any sumptuous vegan options to enjoy during the meal. Well friends, with an open mind, whet your appetite with these vegan recipes for Rosh Hashanah.

Whole-Wheat Vegan Challah Bread from Holy Cow Vegan


2 1/4 tsp or 1 package active dry yeast
1/2 cup warm water

1/2 cup whole-wheat pastry flour
4 tbsp ground flax seed, plus 6 tbsp water, whisked together
3 tbsp canola oil
3 tbsp sugar
1 tsp sea salt

1 cup whole-wheat flour
1 1/2 cup bread flour


Mix the yeast and the warm water in a mixing bowl and leave alone for five minutes to ensure the yeast is alive. If it froths and bubbles, it is. Add 1/2 cup whole-wheat pastry flour, 4 tbsp ground flax seed, 6 tbsp water, 3 tbsp canola oil, 3 tbsp sugar, 1 tsp sea salt into the bowl. Mix 1 cup whole-wheat flour and 1 1/2 cup bread flour on medium-low speed until blended. Knead on medium low speed in a stand mixer for about 5 minutes or about 10 minutes by hand. The dough should be elastic and smooth. Transfer the dough to an oiled bowl, turn it once to coat the top with oil, then cover with plastic wrap and let it sit for about 2 1/2 hours in a warm place.

Punch down the dough, knead a bit, and then refrigerate for about 4-5 hours until the dough has doubled. Divide the dough into three balls and let them rest, covered with a kitchen towel or plastic wrap, for about 15 minutes. Roll each ball into a rope about 12 inches in length. Dust with flour. Place the three ropes side-by-side. Now pinch together the top ends and carefully braid the three, like you'd braid your hair. For instance, pick the left rope and place it between the right and the middle rope, then pick the right rope and place it between the left and middle ropes, and so on. Pinch together the ends and tuck them under the bread. Transfer the loaf to a baking sheet dusted with cornmeal. Brush the top of the loaf with some olive oil, which will give it a lovely glaze after baking. Cover the loaf with oiled plastic wrap and set it in a warm place to rise. In about an hour, it would have nearly doubled in size. Brush the loaf again with olive oil, sprinkle some sesame seeds over it, then place it in a preheated 375-degree oven and bake for 30 minutes. Cool the loaf on a rack before cutting in. Enjoy!

Carrot and Sweet Potato Tzimmes from Veg Kitchen


2 tablespoons olive oil

1 cup chopped onions

3 large carrots, sliced

3 large sweet potatoes, cooked or microwaved in their skins, then peeled and sliced

1 large apple or pear, cored and sliced

1/2 cup chopped prunes

1/4 cup chopped dried apricots

1/2 cup orange juice

1 1/2 teaspoons cinnamon

1/2 teaspoon each: ground ginger and salt

1/3 to 1/2 cup chopped walnuts, optional


Preheat the oven to 350 degrees. Heat the oil in a large skillet. Sauté the onions over medium heat until they are translucent. Add the carrots and continue to sauté until onions and carrots are golden. In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don’t worry if the potato slices break apart. Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the optional walnuts over the top. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. Enjoy!

Rosh Hashanah Pomegranate Salad Recipe from Yummly


4 cups arugula

1/2 cup pomegranate seeds

3 tablespoons olive oil

2 tablespoons balsamic vinegar


In a large salad bowl, combine arugula and pomegranate seeds. Drizzle with olive oil and vinegar. Toss and serve. Enjoy!

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