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Any vegetarian faves for Rosh Hashonah?

I usually just make a stuffed vegetable and some soup but I'd love some new ideas.

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  1. Israeli couscous with diced root vegetables is delicious, and well-received by my guests each year.
    Syrian roasted potatoes with garlic, paprika and allspice also makes a terrific bed upon which to serve roasted vegetables.
    Try marinating sweet potatoes, parsnips, turnips, and carrots in wine vinegar, brown sugar, thyme, rosemary, and garlic, and roasting them in pyrex, covered for 1 hour and then uncovered, basting frequently, for another hour at 350. Serve over couscous.

    1 Reply
    1. re: rruben1

      Great idea rruben with the seasonal vegetables, baby beets would be great with that also.

    2. I would make a vegetarian couscous with many root vegetables, zuchini and chick peas.

      1. I make a lovely (dairy) kugel with very small egg noodles. I blend cottage cheese, sour cream (or yogurt), worchester, small onion, a little tobasco, s & p in the food processor and then mix with the very fine egg noodles. Top with parmesean cheese and paprika (sometimes smoked paprika) and bake for @ one hour. Yum.

        1 Reply
        1. re: chicgail

          Chicgail -

          Would you please post ingredient amounts for the kugel?


        2. I make vegetarian stuffed cabbage every year. I stuff it with Rice (or any grain for that matter) in the past I have added tofu, but usually I sautee the inner cabbage leaves (that I cannot use for stuffing. Garlic, Onions, Celery, raisins and any other vegetabels you like. I then stuff the cabbage and braise it in a sweet and sour tomato broth, just like you would meat stuffed cabbage. . This dis is definately better the second day

          2 Replies
          1. re: Miamicooks

            Thanks for your good ideas. I went and bought a few of the ingredients yesterday. My vegetarian guests will be well fed.
            chicgail, I never thought of a savory cheese kugel. I usually make the traditional sweet one. Do you make a potato kugel too?

            1. re: lucyis

              if they're ovo-lacto vegetarians [will eat dairy & eggs] i have some great healthy, savory vegetable kugel recipes...spinach, broccoli, layered vegetable...take your pick. you can make them with noodles or matzo meal [hey, it's handy for more than just passover!]

          2. my mom makes awesome vegetarian chopped liver with lentils and walnuts.

            3 Replies
            1. re: Jeserf

              Is she willing to share the recipe?

              1. re: Miamicooks

                the lentil-walnut pate from 'real food daily' in los angeles is fantastic stuff. i lucked out & found a link to the recipe from their cookbook...


                i actually also discovered a bunch of different recipes on the web when i was looking for it a while back...


                1. re: goodhealthgourmet

                  there was a recipe for a mushroom pate on here once that is good

            2. We make an Indian potato pea curry that's nice and hearty.

              1. I make chili rellenos with tzimmes. Make a sweet tsimmes - yams, carrots, prunes, honey, a little orange juice cooked until soft - and mash coarsley. If you can get fresh green chilis, roast and peel them - if unavaivable, canned or frozen whole green chilis will do. Open one side of each chili and fill with tzimmes. Place in a buttered or oiled casserole and heat at 350. Also good at room temp. The sweet/mildly hot combo is delicious

                1 Reply
                1. re: janeh

                  sounds delicious! i love the sweet/spicy combo - i might even intensify the heat in the tzimmes filling with a little extra chopped chile pepper.

                2. I am planning to make stuffed (bell) peppers w/ rice & lentils but did toy with the idea of Janeh's tzimmes rellenos - saw the recipe recently on Epicurious and found it interesting.

                  3 Replies
                  1. re: laurendlewis

                    Gosh I love vegetarian chopped liver, thanks for that recipe. On my menu now:) Field Grain Roast makes fantastic vegetarian sausages & meats, gourmet. Totally vegan, so they'd be welcome too.Here's the link.

                    1. re: Rory

                      i used to love field roast...drove the guys at my local whole foods market crazy because i kept trying to get them to order different varieties...alas, since i was diagnosed with a severe gluten intolerance my love affair with the wheat-based goodness has ended :(

                      1. re: goodhealthgourmet

                        yeah, it made my meat-loving father a happy happy veg. man:) There are some great Seventh Day Adventist nut loaves. And they make wonderful cashew gravies, where you can use oat or rice flour. I adore, adore, adore their gravy.
                        http://www.adventistbookcenter.com/ scroll down to the left for cookbooks. They are extremely good at giving non-wheat alternates for flour, crusts, cookies.

                  2. You can make a veggie kishke from TamTam crackers, carrots, onions, and celery. It's quite delicious, but very pale, so it's best to broil it, or saute in a little oil until brown, just before serving. Even meat eaters pig out on it, so to speak. ;-D

                    1. There's a great spinach/cheese kugel in Joan Nathan's "Jewish Cooking in America" that is really, really good. I made it a few years ago and need a good excuse to make it again, except I don't have any time to cook this week.

                      1 Reply
                      1. re: rednails

                        Rednails, I tried looking up the spinach/cheese kugel and couldn't find it. If you have the recipe, can you please post it? I am making 2 dairy kiddush lunches and would like to serve it - thanks!