Fifteen fantastic Jewish vegan recipes to try this Veganuary - The Jewish Chronicle

If you’ve committed to a plant-based January we’ve got you covered.

Check out our flavour-filled recipes for a month of colourful and delicious food:

1. Annie Rigg’s stuffed butternut squash (above) would make a hearty Shabbat main course option or equally useful, sliced as a side dish.

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2. Plant-based desserts used to send us into a spin, but Holly Jade’s gingerbread cheesecake — a delightfully spiced pudding mash-up of two of our faves will wow the crowds.

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3. Swap out the dairy butter and cheese for a vegan alternative in this oven baked barley risotto and you’ve got yourself a banging one-pot main that will satisfy even the most carnivorous eaters.

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4. Denise Phillips also makes use of very Jewish staple, barley, in this mouthwatering barley apple salad which is packed with heart healthy pecan nuts, honey and spices.

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5. It’s childsplay to make Heather Whinney’s darkly indulgent chocolate mousse and it’s not just children who will go mad for it. Plus it has the added bonus of sneaking veggies into their diet.

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6. Silvia Nacamulli’s sticky sweet tofu steaks with pomegranate molasses are a total treat. Make sure to use firm tofu and press out as much liquid as you can. Once made — never forgotten — we make it on repeat!

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7. Lisa Roukin’s healthy and hearty dishes are always a treat and this butternut and pumpkin curry is no exception. Serve with plenty of wholegrain rice or bread to soak up that delicious sauce.

Vegan 'chicken' soup for the soulPhoto: Jewish Food Hero

8. No-chicken soup is a must on a winter Friday night. This vegan chicken soup from Kenden Alfond is everything you need from this haimish favourite.

Photo: Hannah India

9. Shuli Wimer’s freekeh and winter greens soup makes a warming winter lunch – use vegan yoghurt to top it or skip it.

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10. And for the chocolate lovers this chocolate, chestnut and whisky loaf from Denise Phillips is the dream.

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11. For a simple, filling lunch you can’t beat soup and this healthy Krupnik (Polish mushroom and barley) soup is perfect to prepare for the week ahead.

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12. Sarah Mann-Yeager’s chickpea and root veg tagine is ideal for Shabbat lunch as it will happily wait for you on a hotplate. Leftovers are also great for packed lunches.

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13. Ilana Epstein replaces lentils with black eyed peas in her flavour-filed, rice-based Mejadra recipe that’s topped with sweet, caramelised onions and full of Middle Eastern spices.

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14. Sometimes you just need the freshness of a raw, crunchy salad and Dalia Haber’s zingy citrus purple slaw has it in spades. Made with just 6 ingredients (plus salt) it’s as easy on the wallet as it is on the eye.

Photo: Judi Rose Cookery Studio(Image: Judi Rose)

15. This colourful Spanish-influenced vegan paella from Judi Rose is packed with more than eight veggies (we stopped counting at that point) plus herbs and spices so is literally busting with health. Buy the non-seasonal ones frozen or jarred this month for the maximum vitamin value.

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