Vegetarian Rosh Hashanah Meal

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The Smells of Rosh Hashanah

For many, Rosh Hashanah conjures up memories of smells wafting from the kitchen, with all of the delicious, home-cooked meals our mothers and grandmothers used to make. Nyafat, schmaltz, whole eggs and margarine were just a few of the ingredients included in these amazing festival foods. Healthy eating is top of mind today, with many people maintaining a vegetarian diet. How can we enjoy the smells and flavors of Rosh Hashanah while eating a healthy vegetarian meal?

The Challah

When making your own challah, reduce the fat and calories by simply using 2 egg whites in place of every other egg called for in the recipe. For vegan guests, omit the eggs and use approximately 1/4 to 1/3 pareve soy milk instead. Add the soy milk slowly making sure your dough is tacky and not too dry.


Healthy vegetarian Rosh Hashanah appetizers are quick and easy to prepare. Try Rosh Hashanah vegetarian kabobs. Cut 2 large red onions into chunks, slice 2 sweet potatoes and wash 6 mushrooms. Stick the vegetables on wooden skewers soaked in water, alternating with chunks of canned pineapple and placing one mushroom in the center of each skewer. Use a pastry brush to lightly brush with honey. Bake in a preheated 350 degree oven until the potato slices are soft. Place on a serving platter and enjoy. This delicious appetizer incorporates some of traditional holiday foods, including sweet potatoes, honey and pineapple, in a new and healthy way.

Main Course

Try stuffed peppers with tofu and mangoes as a delicious vegetarian main course alternative. It is filled with traditional ingredients, bursting with flavor, nutritious, delicious and easy to prepare.

Gather 6 large red or yellow peppers, 1 cup cooked brown rice, 1 chopped Vidalia onion, 1/2 cup dried craisins, 1 ripe mango, peeled and chopped, 1/3 cup slivered almonds or pine nuts and 1 tsp. maple syrup. Slice the tops off of the peppers and rinse thoroughly, Spray a slow cooker with nonstick spray, and place the peppers, open side up, carefully in the bottom.

Spray a skillet with nonstick spray and sauté the chopped onion over medium-high heat until translucent. Reduce heat. Add the almonds and craisins and heat, stirring occasionally, until warmed through. Pour the onion mixture into large bowl. Add the rice, mango, salt to taste and the maple syrup. Mix well. Fill the peppers with the mixture and cover with the pepper tops. Cook on low in the slow cooker for 4 to 5 hours, or until they are tender to the touch.

Side Dishes

Tradition holds that sweet potato casserole and tzimmes are served at a traditional Rosh Hashanah meal. To enjoy these delectable dishes without the guilt, substitute pineapple juice for margarine in the sweet potato pie and use honey in place of the traditional chicken fat in the tzimmes. The end result is just as delicious as the original, and is a healthier vegetarian option.


Rich and full of flavor, traditional Rosh Hashanah desserts are also full of calories and fat. Serve the healthier Rosh Hashanah holiday cake instead. This dessert is full of flavor and sweetness, without all the fat and calories. You need 1 angel food cake, 1 pint of blueberries, 1 container of fat free whipped topping, and 2 to 3 tbs maple syrup.

Wash and dry the blueberries thoroughly. Place the angel food cake on a platter and ice with the whipped topping. Place in the refrigerator. Put the washed blueberries in a bowl and toss with the maple syrup. Take out the cake and place the maple syrup-coated blueberries on and around it, carefully arranging them in the whipped topping. Pour the extra blueberries into center of cake. Serve immediately.

Happy New Year

With this delicious vegetarian Rosh Hashanah meal, you can enjoy a healthy meal without the fuss, but with all the tradition and flavor of the traditional.


Frucht, Phyllis, Rothschild, Joy, and Katz Gertrude. The Best of Jewish Cooking; 1974

Robertson, Robin. Fresh from the Vegetarian Slow Cooker; 2004