More and more people are embracing plant-based diets for a variety of reasons, from ethical to health to accessibility. And Jews are no exception. In fact, Israel has the highest percentage of vegans per capita in the world!
With this trend showing no sign of slowing down, rethinking what Jewish food is — and
can be — is more relevant than ever. Sure, many classic Jewish dishes center around meat — be it brisket for Passover, roast chicken for Shabbat or lamb for Rosh Hashanah — but there’s a long tradition plant-based dishes in the global Jewish kitchen, from Iraqi stuffed tomatoes and onions to Ashkenazi American mock chopped liver.
Whether you are looking to join the Veganuary movement and go vegan for January, discover new plant-forward Jewish foods, or are seeking out vegan twists on your favorite Jewish dishes, we’ve got the perfect treat for you: Our brand-new, free, downloadable recipe collection “The Jewish Vegan Cookbook: Classic Dishes, Plant-Based Twists.”
In this collection, we’ve gathered Jewish dishes that just happen to be vegan, like yaprakas (stuffed grape leaves) and couscous with seven vegetables, as well as plant-based twists on Jewish classics, like vegan hamantaschen and cholent.
From a golden maple-turmeric challah recipe for Shabbat to a silky carrot lox recipe for Sunday brunch, “The Jewish Vegan Cookbook” has you covered for any occasion. We hope you enjoy cooking from it as much as we enjoyed creating it for you.
So what are you waiting for? Sign up for your free, downloadable copy of “The Jewish Vegan Cookbook” here.
