Twelve totally banging vegetarian and vegan Rosh Hashanah recipes

If you've got vegetarian guests over the Yom Tovim, you've got the season on your side. Mid-September is the perfect time to cook up a wealth of veggies.

Fabienne Viner-Luzzato's colourful tart (pictured above) makes great use of late season tomatoes and courgettes. It makes a showtopping and simple vegetarian option — even vegan if you use a dairy-free puff pastry

Mejadra Blake Ezra

Photo: Blake Ezra

Mejadra is a crowd pleaser and in her version, Ilana Epstein has swapped out lentils for black eyed peas - symbolic for Sephardim to bring you a happy new year.

green olive walnut salad

Claudia Roden's recipe is simple and delicious

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?

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Chicken soup

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.

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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.

Fattoush

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.

carrot salad Small

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.

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Tunisian aubergine Photo: Inbal Bar-Oz

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.

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Photo: Lisa Roukin

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.

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Photo: William Shaw

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

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Photo: Inbal Bar-Oz

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.