Vegetarian and vegan recipes means more than just pasta and salads. And to prove it, we’ve gathered 45 DELICIOUS vegetarian and vegan recipes for you today! Plus, all of the recipes below are perfect for Rosh Hashanah or any day!

Most importantly? They’re recipes your family members will truly look forward to! We’re talking, go-back-for-thirds, vegetarian and vegan recipes!

With recipes like Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce, Cauliflower and Leek Soufflé, and Chinese Orzo Salad on your table, we have a feeling the meat-lovers won’t miss any of the meat!

All of the recipes on this page are vegetarian, and many are also vegan. We’ve labeled the vegan recipes with *Vegan so you can find them more easily.

Some of the recipes below mention the simanim. What are the simanim? Simanim, literally signs, are specials foods whose names invoke symbolic meanings referencing our hopes and prayers for good things in the new year to come. Many of these stars of the Rosh Hashanah meals are our good old favorite fruits and vegetables.

Gourd symbolizes the destruction of evil decrees (literally, karta, Aramaic for gourd, hints at l’kroa, tearing).

Carrots and pomegranate symbolize our wish for increased merits.

Cabbage, or leek according to some, as well as beets and dates symbolize our prayers for those who hate us to be decimated.

And of course, apple dipped in honey symbolizes a sweet new year. Wishing you a happy and sweet new year from Kosher.com!

Appetizers:

1. Beet and Citrus Stacks by Chanie Apfelbaum — if substituting bee’s honey with date honey, this is *Vegan.

I love starting a Yom Tov meal with a plated appetizer. It gets people excited about the upcoming feast and makes the table look beautiful! The fact that this recipe is seasonal and incorporates some of the simanim is just a bonus. You can also plate this as individual salad portions, adding some sliced red onion and candied nuts, if you’d like.

2. Cream of Carrot Soup from the Dining In Cookbook — *Vegan

Creamy texture, pretty orange color and great flavor!

3. Parve Stuffed Mushrooms by Esther Ottensoser

Enjoy this light and delicious side dish, bursting with unique flavor. When my niece Malka H. gave me the recipe, I knew it would be a favorite in my home. I’m sure it will be in yours, too!

4. Breaded Potato Balls with Celery Mushroom Sauce by Brynie Greisman

Not your typical appetizer. Totally parve with an intriguing flavor. The sauce is creamy and flecked with tiny pieces of celery for incredible taste. Serve with any fish, meat, or even dairy meal.

5. Cauliflower Squash Soup by Faigy Grossman — *Vegan

This soup is a tasty and sophisticated dish that is very simple to prepare and has an interesting blend of vegetables. Appealing on the table, it looks and tastes great topped with onion-garlic croutons.

6. Crunchy Spring Rolls with Honey-Teriyaki Dipping Sauce by Zehava Krohn

These Crunchy Spring Rolls are filled with a colorful array of vegetables, wrapped in spring roll wrappers, and fried to perfection. Your guests won’t be able to resist the tempting combination of crispy spring rolls and the mouthwatering dipping sauce.

7. Eggplant Carpaccio by Faigy Murray — *Vegan

You will need a lot of Challah for this one! I am a dip lover! I like to bring many different kinds to the table, and this is my latest one. It’s so incredibly easy to make and looks beautiful. Sometimes I even leave it as is in the eggplant. Or I scoop it. Whatever I am in the mood of. This vegetable-forward dish is perfect for Rosh Hashanah. Find tens more satisfying vegan and vegetarian recipes for the holidays here.

8. Stuffed Grape Leaves by Yael Dagan — *Vegan

Stuffed Grape Leaves – a beloved Mediterranean classic that captivates the senses with every delectable bite. This cherished recipe brings together tender vine leaves, perfectly seasoned round rice, and golden fried onions, and marinates them in lemon and olive oil, creating a symphony of Mediterranean flavors.

Sides:

9. Green Beans with Chestnuts, Pomegranates and Lemony Tahini by Ruth Fox and Vicky Cohen — *Vegan

A crisp, hearty and sweet green bean dish with lemon-tahini dressing. Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

10. Lime Glazed Carrots from the Dining In Cookbook — *Vegan

The surprise of the lime flavor makes these carrots a delight to eat.

11. Roasted Cauliflower with Dates and Pine Nuts by Elky Friedman — *Vegan

I have a soft spot for this particular siman for three reasons. 1) I love dates; I snack on them all year round. 2) The date was always the siman that got my family to laugh when someone would inevitably make that famous wisecrack: “Yehi Ratzon that ‘so and so’ should get a ‘date’ real quick…” It started with me and moved down to each of my sisters as soon as they were eligible. Every Rosh Hashanah we always had someone new to tease. Now we’re up to my last sister (and may she get a date and be married real speedily)! Reason #3? This side dish. I do know that you all are always looking out for easy, quick and tasty (plus healthy) side dishes for Yom Tov. So here is my date-inspired side. Enjoy!

12. Wild Rice and Roasted Vegetables by The Peppermill — *Vegan

Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.

13. Yom Tov Tzimmes by Brynie Greisman

Tzimmes today often takes a back seat to string beans, cauliflower, and other vegetables. This dish is synonymous with Rosh Hashanah and is different from the typical simple sweet carrots. It takes just a few minutes to put together, and then you let it simmer until your house is infused with sweet fragrances. It adds vibrant color to your Yom Tov table, too. Thanks, Shoshi, for another winner.

14. Cran-Raspberry Swirled Butternut Squash Pie by Rivky Kleiman

I love butternut squash any which way. Pairing it with a cran-raspberry swirl takes this dish over the top!

15. Apple Kugel from the Nitra Cookbook

A soft, light cake with grated apples and cinnamon. Can be served alongside the main course as a side dish, if you enjoy sweet sides.

16. Best-Ever Baked Rice with Crispy Crumbs by Esther Ottensoser — *Vegan

Although the ingredients in this recipe are pretty basic, the combination of flavors brings out a delicious savory taste.

17. Fall Classic Pear Kugel by Chaia Frishman

When Tova F. ordered 36 cups of peeled and chopped pears from our business, I got curious. Turns out it’s one of her signature dishes that she makes for Bikur Cholim for Yom Tov. The flavor profile of this dish makes it a winner for Succos. Tova credits her sister-in-law Miriam O. for the recipe, who got it from her mother-in-law, Susie O., and the recipe gets passed around as the chesed continues.

18. Yukon Gold Roasted Red Pepper and Garlic Mashed Potatoes by Zehava Krohn — *Vegan

Yes, you can serve mashed potatoes on Yom Tov. Especially when it looks as pretty as this.

19. Smashed Beets by Paula Shoyer — *Vegan

A delicious new way to enjoy beets – smashed, drizzled with olive oil, and then roasted until crispy. Using Gefen Organic Beets, already cooked and peeled and ready to eat, this dish comes together in minutes.

20. Wild Rice with Roasted Butternut Squash by Faigy Grossman — if substituting bee’s honey with date honey, this is *Vegan

Amazing combination of flavors. This superb side dish makes a delightful and healthful accompaniment to any Yom Tov seudah.

21. Sweet and Sticky Silan Roasted Potatoes by Renee Muller —*Vegan

A delicious and different take on classic potatoes, these tubers roasted with date honey are definitely not boring.

22. Vegetable Quiche with Potato Crust by Elky Friedman

This quiche is made with lots of sauteed vegetables. A different take on the veggie side.

23. Rice with Roasted Veggies and Pomegranate Seeds by Faigy Murray — *Vegan

For the colors alone it’s worth it to make this dish! It’s so vibrant and pretty you won’t want to eat it; you’ll want it as a centerpiece for your table. But once you taste it you won’t be able to stop!!

24. Butternut Squash Bread by The Taste of Kosher

This quick bread is extremely moist and is very similar to pumpkin bread – but is a little healthier, since it doesn’t come out of a can.

25. Roasted Vegetable Quinoa by Elky Friedman — *Vegan

Quinoa is actually a seed, not a grain (the brachah is ha’adamah) and it’s packed with protein and amino acids. Unlike rice, quinoa tastes bitter and bland when eaten on its own. To remove the bitterness, you can soak the quinoa in water for a few minutes before cooking. Drain and cook in fresh water. Try a recipe like this one and you won’t find quinoa to be bland!

26. Potato Thumbprints by Chavi Feldman

Here’s a new spin on the classic thumbprint cookie concept using the humble potato. I was so excited at how beautifully these came out, not to mention the delicious combination of flavors!

27. Grilled Artichokes and Brussels Sprouts by Rachel Ostroy — *Vegan

Turn your roasted veggies into the stars of the table with some truffle salt, fresh lemon, and the perfect cooking method.

Salads:

28. Autumn Salad by Chaya Suri Leitner

I try to add a fresh crisp salad to every Yom Tov meal. This salad always reminds me of the change of seasons.

29. Chinese Orzo Salad by Faigy Grossman — *Vegan

“Oh my goodness — I can’t stop eating this stuff!” Every once in a while, I try a dish that elicits this comment, and the recipe becomes a fast favorite. Well, this is one of them: crunchy, Chinese tasting, and oh, so satisfying! This salad goes great with anything you’re serving at your Yom Tov table, whether it’s fish, meat, or chicken. Sprinkle with black and white sesame seeds for an elegant finishing touch.

30. Creamy Avocado Salad + Dip by Chanie Nayman

I was shocked at how this dressing stayed bright green in the fridge for over a week!

Mains:

31. Cabbage & Mushroom Galette by The Peppermill — *Vegan

Galettes are simple to prepare; try this tasty filling combination.

32. Potato Leek Knish by Esther Ottensoser — if substituting the egg wash with oil, this is *Vegan

This knish recipe, which comes from my aunt, Mrs. Yehudis Newman, has always been one of my favorites. Don’t take my word for it — try it yourself. I tried it with leek for a little extra flavor.

33. Cauliflower and Leek Soufflé by Rivky Kleiman

While brainstorming with Goldie Z. one summer afternoon, this recipe was born. It’s not the same old, same old; it’s spectacular!

34. Vegetarian Kedgeree by Ronnie Fein

Kedgeree is a British breakfast dish traditionally made from curried rice, smoked haddock, hard-boiled eggs, butter and/or cream, and fresh parsley. This version omits the fish and dairy, making it perfect for pantry cooking. This recipe is provided through Masbia’s Emergency Trailer Drive.

35. Miso Broccoli Tofu Stir Fry by Erin Grunstein — if substituting bee’s honey with date honey, this is *Vegan

I first made this recipe just with broccoli as a side dish and it was so delicious, I figured I should make as an entire meal.

Desserts:

36. Pomegranate Granita by Nechama Norman

Granita is a granulated crystal-like sorbet. Traditionally, granita is served as an intermezzo, a palate cleanser eaten between courses. Try this refreshing granita as a cleanser between the fish head and tzimmes.

37. Plant-Based Jewish Honey Cake by Kenden Alfond

This sweet and tender plant-based Jewish honey cake from the Jewish Food Hero Kitchen is a healthy makeover of a classic Jewish dessert. Traditionally, honey cake is served during the Jewish holiday of Rosh Hashanah. This plant-based version is lightly sweetened with honey and made with real, whole ingredients – a dessert you can definitely feel good about baking and eating.

38. Honey Soaked Apple Butter Rugelach with Date-Raisin Filling by Sarah Lasry

Of course when one thinks Rosh Hashanah pastry the first thought that comes to mind is RUGELACH! Well, if you lived in my house and grew up inheriting the “dreaded honey cake” syndrome, you too would understand my immediate tastebuds preserving word association. Instead, I chose to redefine “Rosh Hashanah Honey Dessert” for my daughter and have introduced her to the indulgent joys that are these honey liquor soaked, apple butter shmeared date and golden raisin stuffed rugelachs. Believe me when I say, one bite of these and you will be making these little gems year round.

39. Apple Rose Pie by Jackie Yesharim

A few simple ingredients are all it takes to create this truly stunning dessert. Thin, rosy-red apple slices delicately arranged on a puff pastry sheet create an elegant rose-like appearance. You can’t go wrong with the flavor combination of apples, honey, and cinnamon on puff pastry for your Rosh Hashanah dessert!

40. Silan Ice Cream by Rorie Weisberg — *Vegan

Watch Rorie make this delicious parve silan ice cream with her famous Dip the Apple in Honey Cake, here!

41. Spelt Honey Cookies (Egg-Free) by Bat-El Gershowitz

If you’re looking to celebrate the Rosh Hashanah holiday season more aligned with your nutrition goals, this lighter version of the classic honey cookie is a must-try. They are lower in sugar than your standard honey cookie, made from whole grain spelt flour, and are even egg free so they can be enjoyed by anyone with an egg allergy.

42. Mini Apple Phyllo Stacks by Marilyn Ayalon — *Vegan

Crispy on the outside, soft on the inside: These mini-bags always steal the show on the Rosh Hashanah table. Instead of sweetening the apples with sugar, I used strawberry preserves, a secret I got from a Parisian pastry chef.

43. Apple Smores Tartlets by Faigy Grossman

Amazing combo! The flavors of the apple filling and s’mores ingredients come together to create a fantastic tasting dessert/miniature to present to your family and friends!

44. Crumble-Stuffed Pears by Esther Ottensoser — *Vegan

I find this recipe to be a perfect Yom Tov recipe, as most of the preparation can be done way in advance, yet they will still be perfectly fresh.

45. Carrot Muffins from the Nitra Cookbook

You can’t go wrong with these classic carrot muffins from the renowned Nitra Cookbook. With a soft and moist texture, complemented by a hint of orange juice and a dash of cinnamon, each bite is a smooth harmony of flavor.

Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

This article has been updated and improved. Originally published September 23, 2019. Updated August 2023.