Vegan suggestions for Rosh Hashonna
I just found this board and hope others will help. Have dear nephew who is vegan and it's always hard to provide for him at holiday time. We are HUGE carnivores and always have roast meat or chicken. Would like to find a dish that both carnivores would eat as side dish and DN could eat as main course, which is almost impossible. Have access to Whole Foods and Trader Joes. Carnivores do eat large variety of veggies, which is a plus; often don't turn up noses at veggie broth or soy butter substitutes. However, the dish needs to be tasty as family is very picky. Please send recipe suggetions, thanks!
I serve stuffed vegetables on RH. In some communities it is even traditional!
And if you want to get complicated, you can make two batches of stuffing -- one with meat and one without.
Chickpeas with greens is also nice.
And sweet potato/carrot -tsimis type dishes without the meat.
Stuffed acorn or butter nut squash? Barley, craisins, vegetable broth...
i was going to suggest some type of lentil dish with warm spices, squash, apples and raisins. so perhaps stuffed squash with a spiced lentil & fruit medley would be the perfect hybrid? and toasted nuts would add another layer of flavor & texture...
One possibility might be to look at some Sephardic recipes vs. Ashkenazi. Sephardic Jews have a much more Middle Eastern diet, with influences from Spain and North Africa. One year I cooked a Sephardic-style Pesach meal for my family and everyone raved about the food. I think adapting the recipes to be vegan would be pretty straightforward.
I always omit the ground turkey, and you can use vegetable stock or water instead of the chicken stock. One can each of the black beans and chickpeas is a lot (2 cans of each was an excessive amount of beans). 1/4 tsp of cayenne is more than enough. A Moroccan friend of mine really struggled with the heat when I first made it with the 1 tsp as initially outlined in the recipe.
There were a few other vegetarian side dishes that could be mains described in this thread (I posted the rice and beans dish there, too):
That thread serves a different purpose, but has a similar end goal.
I would suggest a vegetable 'tagine' and couscous dish. I made one yesterday for supper. It was easy enough that it shouldn't take too much time away from your other dishes plus, because oven space is always at a premium during the holidays, you can make it all on the stovetop.
I would suggest:
When appitizers are going out -
Put up 2 onions to fry in some oil.
When clearing apps plates -
When the onions are soft, add some tomatoes (canned and diced is fine), cinnamon, cumin, ginger and tumeric and, if you like spice, all or part of a hot pepper.
Right before sitting down with your soup -
Pour in chick peas, zucchini and chopped figs, apricots or raisins. Cover and allow to simmer.
When clearing soup -
Make some 5 minute couscous. When the couscous is ready, place it in a ring around the side of a round plate and then spoon the veggie mixture in the middle.
Or you can do all this early and reheat right before serving. It's an easy meal (that you can vary to your taste) that everyone can enjoy. Also, it looks quite pretty on a plate.
Two books that you may wish to consult:
Nava Atlas: Vegan Holiday cooking (includes a Jewish holidays chapter)
Gil Marks: Olive Trees and Honey (a Jewish vegetarian, although not vegan, cookbook)
I made this mushroom bourguignon for a veg dinner party last year that everyone loved (including the meat eaters). Just skip the butter and use veg broth. I used half cremini mushrooms, half portobello, which have a nice meatiness to them.
Or there's this vegan stew stuffed in a pumpkin
Or get crazy and make vegan brisket
Just re-upping this thread to see what others here are making for Rosh Hashanah.
At my place we'll be having an Iranian buttnernut squash and dried prune stew (khorest) that I'm cooking out of Namieh Batmanglij's "Food of Life" I love the whole cookbook, though it's meaty as she gives you veg versions and we basically sub seitan/Quorn for the meat.
I'm thinking about making a vegan honey cake (with agave nectar) but she also has 2 vegan cakes: a date one and a chickpea one..hmm decisions, decisions...
We had a whole roasted cauliflower (it looked better than it tasted--will try a different sauce next time), matza ball soup, Moroccan bean soup, African sweet potato stew, challah, green salad, vegan chopped liver, vegan apple kugel, apple crisp, quinoa and broccoli in a cashew cream sauce, Moroccan dried fruit tagine over couscous and pomegranate tofu with roasted vegetable quinoa. Yum! But I was thrilled to eat much more lightly today...