Recipes for your vegetarian Rosh Hashanah

Chickpea stew, broccoli salad, and vegetarian muffins

If your Rosh Hashanah guest list this year includes vegetarians don’t fret, just follow a few simple steps.

First of all, talk to your guests to see what they can eat. Are they vegetarians or vegans? Vegetarians will usually eat eggs and milk products. Vegans only eat food that are vegetable based, no animal products at all. 

Try to choose a menu that will suit everyone at your table. Usually at holiday time, there are several assorted dishes to choose from.

So plan some main dishes with meat and some without, and insure that all the side dishes are meat free. Prepare enough for everyone and let your guests help themselves to whichever dishes that they enjoy.

Chickpea stew

o 1 package firm tofu

o 1 tbsp. canola oil

o 4 large zucchini, diced

o 4 carrots, sliced

o 1 small onion, finely diced

o 4 celery stalks, sliced

o 3 green peppers, diced

o 2 cloves of garlic, finely sliced

o 6 cups vegetable stock

o 2 cans chickpeas, drained, rinsed and drained again

o 1 can tomato sauce 

o 1 box whole wheat or multigrain penne pasta 

o 1 tbsp. dried basil

o 1 tbsp. dried oregano

o 1/2 tsp. pepper

Preheat oven to 400. Meanwhile, dry tofu with paper towel and press out any remaining liquid. Cut tofu into 1-inch cubes and place on a parchment paper-lined baking sheet. Bake for 25 minutes, turning half way through, until golden brown and firm.

Heat a large, heavy-bottomed pot to medium high heat. Add oil, zucchini, carrots, onion, celery and green peppers. Sauté until softened. Add garlic and continue to cook until soft. Add stock, chickpeas, tomato sauce, pasta, herbs and pepper. Bring to a boil. Add in the tofu. Reduce heat to medium low and continue cooking until pasta is al dente, about 10 minutes. Salt to taste.


Vegetarian ‘stuffing’ muffins

o 2 tbsp. canola oil

o 3/4 cup quinoa

o 2 2/3 cup vegetable stock 

o 1 small onion, diced

o 1 stalk celery, diced

o 1 clove garlic, minced

o I small firm pear, cored and diced

o 1 cup dried cranberries 

o 1 tsp. poultry seasoning 

o 1 1/2 tsp. dried thyme

o 1 tsp. dried rosemary

o 1/2 tsp. salt

o 5 slices multigrain bread cubed

o 1 cup blanched chopped almonds

o canola oil spray

Prepare a 12-cup muffin tin with canola oil spray. Heat a small pot to medium high. Add 1 tbsp. of the oil. Add in the quinoa and toast it, stirring for 2 minutes. 

Stir in 1-1/3 cups of the stock and bring to a boil. Cover and reduce heat to low. Simmer until all the liquid has been absorbed and the quinoa has split. Remove from the heat. 

In a frying pan, heat remaining oil. Sauté onion, celery and garlic until soft. Add in pear and cranberries and sauté until softened. Add seasonings and remaining stock. Remove from heat.

Add bread, nuts and sautéed mixture to the quinoa and combine. Spoon mixture into prepared muffin cups, about 3/4 full and press down with a spoon. Bake in 400-degree oven for 30 minutes or until browned and crispy. Cool completely before removing from the muffin tin. 


Broccoli with ginger, apple and pine nuts

o 1/4 cup canola oil

o 1 tsp. sesame oil

o 1 tbsp. soy sauce

o 1/2 tsp. salt

o 1/4 tsp. pepper

o 2 cloves garlic, finely minced

o 1 tbsp. ginger, finely minced

o 1/3 cup rice vinegar

o canola oil spray

o 1 large bunch of broccoli, washed and cut into bite sized pieces

o 1 large apple, peeled, cored and diced. (Mutsu, Granny Smith, Braeburn or Pink Lady.)

o 1 cup *toasted pine nuts

Combine oil, sesame oil, soy sauce, salt, pepper and rice vinegar in a measuring cup. Place the broccoli in a bowl with a few tablespoons of water. Cover and microwave for 2 minutes. Drain water.

Spray canola oil onto a large frying pan or a wok and heat pan over medium-high heat. Put in ginger and stir until softened; add in garlic and soften. Add in broccoli and apples and stir fry until apples are cooked through, but not mushy. Drizzle with dressing and stir until combined and heated through. Remove to a serving platter or bowl and toss with pine nuts. Serve immediately or at room temperature.

*Heat oven to 350 and place pine nuts on a baking sheets covered with parchment paper. Bake nuts until they turn golden brown, watch over them carefully, as they burn quickly.