since Sukkot is a harvest festival, most of the recipes feature fruits & vegetables. just Google "Sukkot recipes" and you'll get a ton of hits, many of which are already vegan or can be easily modified.
stuffed squash or squash soup
couscous with nuts & fruit
stuffed peppers, eggplant or squash
apple, date or other fruit (or spice) cake or strudel
tsimmes or fruit compote
There are no required foods for sukkot, and people tend to be very flexible about what is served. This means there are a million choices! I tend to like foods that are warm in the cool outdoors. the ideas above are all great.
I made white bean soup (with carrots, lentils, celery, fennel and potatoes) that went over great the first night of Sukkot. Other vegan hits were simple fruit salads and green salads, salads with teh last of the summer corn and tomatoes, hot pasta dishes, and warm desserts like crisps.
I know some people who like to serve the fruits of Israel during sukkot in various formats -- barley, wheat, olives/olive oil, dates, pomegranates, figs and grapes. Do any or all of those ingredients speak to you?
Anything that inspires you and is of the fall harvest will be great!
Yes, this list sounds a lot like the one I grew up with, too! I come from a european (not israeli) background, so I'm pretty sure no couscous, pomegranates, dates, or lentils ever entered our sukke. :) We generally had things that could be made in one big pot with late season vegetables: rolled cabbage (sour, with fruits and nuts); casserole of sweet potatoes, dried fruits, onions, etc. (tsimes); stuffed squashes; soups. Once in a while we had peppers stuffed with "kasha stuffing" that had been cooked with apples, and probably also onions, celery, etc.
Another thing that's particular suited to vegan renditions is the ubiquitous walnut loaf!
Stuffed Cabbage - http://www.cyber-kitchen.com/rfcj/SUKKOT/Stuffed_Cabbage_Vegetarian_1_-_pareve.html
Israeli Salad - http://judaism.about.com/library/2_cuisine/recipes_holidays/blsukkot_israelisalad.htm
Veggie Stuffed Liver
1/2 pound green or yellow beans
2 sauteed onions, cut up
3 hard-cooked eggs, halved (or 1 hard-cooked egg plus 3 whites
)2 tsp mayo
Salt and freshly ground black pepper to taste
Trim ends off beans and cook in boiling salted water until tender and drain well.
Using a processor with steel blade, drop onions into feed tube while machine is running. Process until minced. Add remaining ingredients and process 6 to 8 seconds longer. Chill before serving.
6 medium zucchini
2 medium onions
1 tablespoon olive oil
3/4 - 1 cup of TVP, reconstituted with vegetable broth
3 tablespoons raw brown rice (can also use barley but par cook it)
1 teaspoon fresh dill, chopped
1 teaspoon fresh parsley, chopped
¼ teaspoon ground turmeric
1 teaspoon kosher salt
½ teaspoon black pepper
2 cups tomato sauce
Preheat oven to 350 degrees F. Cut off the stem ends of the zucchini and hollow out the seeds and some of the pulp. Chop one of the onions and saute along with the zucchini pulp in the olive oil until translucent. In a separate bowl, combine the sauteed onion mixture, TVP, rice, dill, parsley, salt, and pepper. Mix well. Fill each of the zucchini with the filling. Grate the remaining onion and add it to the tomato sauce. Spread half the sauce on the bottom of a 9 x 13-inch baking dish. Top with the stuffed zucchini, and cover lightly with the remaining sauce. Cover dish with foil and bake for 1 hour. Serve hot.
Apple Crumble (substitute margarine with Earth Balance)
Here are a few Middle Eastern dishes. I like to use dishes that can be carried from the house to the sukkah easily.
Stuffed grape leaves or squash using a vegetarian filling
Mujederrah-rice and lentils with caramelized onions. Many recipes can be found on the net.
Kibbeh ades-this is a vegetarian version of raw kibbeh using red lentils to sub for the raw meat.
Here is a recipe: 3 cups red lentils, 6 medium onions diced fine, 3 Tbs cumin, 1/2 cup good olive oil, 4 cups fine bulgur, crushed red pepper, salt. Servings: 12
cook lentils until tender, brown half of the onions and set aside. When lentils are cooked add to a large mixing bowl and combine with the bulgur, raw onions, cumin and salt. Mix well, kneading like you would dough. Add water as needed to work this mixture. Add the cooked onions, crushed red pepper and the olive oil and continue to mix. Form the kibbeh into torpedo shaped servings.
When people are in mourning, they can't serve themselves, they have to be served by someone not in mourning. It's a cheap food and it's easy to prepare, so it's usually served to people who are in mourning. Lentils symbolize mourning, therefore they are not served on Shabbat or holidays.
Also, after the blessing is made on the challah at a Shabbat or holiday meal, it's typically 'thrown' at the guests, not handed to them. It's kind of like to say ' here, take it, I don't want to serve you.'
Like Milklady posted, Sukkot does not have strict food traditions so there is a lot of flexibility.
A lot of Jewish pareve foods are unintentionally vegan or easy to make vegan. We like to serve a lot of dips and spreads like babaganoush, hummus, mocked chopped liver (aka walnut pate), eggplant caviar, matboucha...
Check out these sites for some recipe ideas: