Recipe: Pomegranate lentil tabbouleh
Switch up simple salad ingredients with juicy pomegranate seeds, earthy lentils and buckets of fresh herbs
Five minute mug cake
Faster to make than your brew – the ultimate vegan fast pud
The very best Jewish vegan recipes to try this Veganuary
You’ll love these delicious, winter-warming, healthy and colourful recipes – for this month and beyond
Roasted cauliflower with pomegranate rice
A show-stopping Veganuary main course
Recipe: Butternut, broccoli, barley and tahini salad
Super healthy, seasonal salad that's perfect for succah suppers
Meet the vegan instagram chef marking Yom Kippur on BBC's Celebration Kitchen
Ben Rebuck, a shulgoing, self-taught chef is making waves online
Twelve totally banging vegetarian and vegan Rosh Hashanah recipes
Every one is a winner - especially the parev desserts
Smoky aubergine with tomatoes and chickpeas
A simple (and economical) vegan supper or light lunch that's packed with flavour
Recipe: Falafel, tahini and salad
Here's the secret to the perfect falafel - you'll want to make them on repeat
Recipe: Chocolate coconut cheesecake jars
Vegan, gluten free and super cute - what more can you ask for?
At last! A fake steak to satisfy my own Mr White
Top chef Marco Pierre White is serving Israeli plant-based 'meat'. Francine White (no relation) had to give it a try
Plant power
Could a plant-based diet improve your health? Alexander Gershberg, author of new cookbook Plantbased, wants the whole world to ditch meat
Recipe: Three cabbage slaw with avocado dressing
This vegan salad is a nutritional powerhouse
Burnt aubergine with black smoked tahini and caper sauce
A banging mezze dish bursting with showstopping Middle Eastern flavours
Beetroot and puy lentils with horseradish and dill
A hearty one pot with Ashkenazi vibes
Oven-baked barley risotto with celeriac, tarragon and orange
A hearty, vegetarian, winter one-pot that is easily tweaked to be vegan
©2024 The Jewish Chronicle