Seven veggie and vegan winners for Rosh Hashanah entertaining

3. Jewish Food Hero, Kenden Alfond has a wealth of recipes on her website, and these twice-baked tzimmes sweet potatoes are ideal for Rosh Hashanah. 

4. Barak Aharoni, Executive Chef of the Norman Hotel's Alena restaurant came up with this stunning centrepiece which everyone will want to dig into. Serve without the cheese for a very vegan side.  

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

6. 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.  

7. Lisa Roukin's warming butternut and pumpkin curry can be made ahead and tastes even better the next day. It's also smartly seasonal for an autumn chag.