Hanukkah is a celebration of religious freedom, miracles and light that starts on November 27 and ends on December 5. Hanukkah is an eight-day Jewish celebration commemorating the re-dedication of the Holy Temple. Hanukkah is a very special time of year for celebration and best of all, food! You don’t have to be Jewish to appreciate the holiday of Hanukkah and we would like to show you a three course vegan meal that can be served for Hanukkah and lots of other holidays as well. Some people think that going vegan means that you can’t take part in regular celebration because of dietary restrictions but this is not the case as all. Going vegan; especially around the holidays, give you an excuse to get creative and try new things! You can still enjoys the traditions of the holidays and all the food that comes with it, just in a new and creative way. Vegan dishes are just as tasty as other dishes and so much fun to make!

Matso Ball Vegetable Soup:

  • 2 tablespoons olive oil or other healthy vegetable oil
  • 1 large onion, finely chopped
  • 3 celery stalks, diced
  • 1 32-ounce carton vegetable broth
  • 6 medium potatoes, peeled and finely diced
  • 6 to 8 medium carrots, sliced
  • Handful of celery leaves
  • 1 tablespoon all-purpose seasoning blend
  • 1/4 cup chopped fresh dill, or to taste
  • Salt and freshly ground black pepper to taste

For the vegan matzo balls

  • 1 cup quinoa
  • 2 cups boiling water
  • 1 cup matzo meal
  • 1/4 cup light vegetable oil (such as safflower)
  • 1/4 teaspoon salt
  • A few grindings of black pepper
  • Pinch of onion and garlic powder, optional

For the full list of instructions, visit: http://www.onegreenplanet.org/plant-based-recipes/matzo-ball-soup-vegan/

Shepherd’s Pot Pie with Tofu 


For the tofu filling­­­­­­­­­­­­­­­

  • 1 block tofu, pressed and drained
  • 4 Tbs.  chickpea flour
  • ½ tsp. Kosher salt
  • ½ tsp. black pepper
  • 2 Tbs. extra-virgin olive oil
  • 2 medium onions, peeled and chopped
  • 3 carrots, peeled and chopped very small
  • 2 stalks celery, chopped
  • 1 cup green beans, chopped into 2- inch pieces
  • 1/2 pound cremini mushrooms, sliced
  • 1 small zucchini, diced
  • 4 cloves garlic, minced
  • 1 Tbs. tomato paste
  • 1 tsp. dried thyme
  • 2 Tbs. fresh parsley, chopped or 2 tsp. dried
  • 1/2 tsp. ground cinnamon
  • 2 cups low-sodium vegetable broth
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • Kosher salt and black pepper to taste

For the Scallion Cheese Potatoes­­­­­­­­­­­­­­­

  • 2 ½ pounds Yukon gold potatoes
  • 2 Tbs. vegan butter
  • Kosher salt and black pepper to taste
  • 1 cup scallions, chopped
  • 1 ½ cup vegan mozzarella, shredded

For the full list of instructions, visit: http://www.onegreenplanet.org/plant-based-recipes/shepherds-pot-pie-with-tofu/

Gluten-Free Carrot Cake with Walnuts and Cream Cheese Frosting


  • 2 ¼ cups gluten-free all-purpose flour mix
  • 1 tsp. baking powder
  • 1 ¼ tsp. baking soda
  • ½ tsp. Kosher salt
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ cup ground flaxseed
  • ¾ cup warm water
  • ¾ cup Xylitol (birch derived)
  • ½ cup coconut sugar
  • 1 cup vegetable  oil (or coconut oil)
  • 2 tsp. vanilla extract, divided
  • Zest of one orange
  • 1/4 cup of fresh orange juice
  • 3 cups carrots, grated
  • 1 ½ cups walnuts, chopped, divided (optional)
  • 12 oz. vegan cream cheese, softened
  • ½ cup vegan butter, softened
  • 3 Tbs. coconut nectar, or more to taste

For the full list of instructions, visit: http://www.onegreenplanet.org/plant-based-recipes/gluten-free-carrot-cake-with-walnuts-and-cream-cheese-frosting/


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