Twelve totally banging vegetarian and vegan Rosh Hashanah recipes

Claudia Roden's green olive, walnut and pomegranate salad is super simple to make gorgeously colourful and full of flavours and textures. What more do you need?

Sticklers for soup will love Lara Balsam's vegan 'chicken' soup that's packed with plenty of tasty veggie flavour. You can even add kneidlach made with an egg replacer. 

Tofu really is a snap to prepare and takes on any flavour you add to it. Silvia Nacamulli's pomegranate molasses smothered 'steaks'  are sweet, sticky and a festival of flavour — the perfect new year main. Make sure you have enough for everyone to try some. 

My feta and pomegranate fattoush is crunchy and colourful and super easy to make. It will look amazing on a buffet and is full of Middle Eastern flavours.

Amanda Ruben's carrot and miso tahini salad (from her Feasting book) will look spectacular. Carrots are one of the lucky simanim so a perfect addition to your table.   

Aubergines make a great vegan main as they have a satisfyingly 'meaty' texture. Fabienne Viner-Luzzato's Tunisian, spicy aubergine salad is full of colour and flavour.  

Who knows what the weather will be doing on Yom Tov. If temperatures dip — and even if not — Lisa Roukin's butternut and pumpkin curry will be perfect. Even better, it can be made ahead and tastes even better the next day, so less kitchen stress. It's also smartly seasonal for an autumn chag. 

Who doesn't love chocolate mousse? This vegan version from Heather Whinney is rich and creamy-tasting - everyone will want some.

Denise Phillips is a whizz at parev/vegan desserts and this fig and date honey clafoutis is no exception. Giving full Rosh Hashanah vibes with figs and date honey, it will make the perfect Yom Tov sweet.

Silvia Nacmulli's nectarine cake uses the last of summer's stone fruits is vegan, parev and packed with juicy fruits.