Vegan | The Jewish Week | Food & Wine

Vegan

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Whole Roasted Cauliflower with Tahini and Tomato Salsa
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Falafel Stuffed Eggplant
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Tamarind Miso Soup
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Smoky Kale and Chickpeas with Miso Peanut Drizzle
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Red Chana Dal Mujaddara
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Quinoa & Veggies In Acorn Squash Bowls
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Quinoa Salad With Dates, Figs, Pomegranate Seeds

Filling enough to act as a side, this refreshing salad uses the Rosh Hashanah fruits.

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This Chef Wants To Make Vegan Cooking The ‘New Kosher’
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The Vegetarian 'Brisket' That Tastes Surprisingly Like Meat

A satisfying vegetarian entree for holidays, picnics and Shabbat dinner.