Vegan Jewish Recipes for Delicious Plant-Based Meals

Jewish cuisine is an incredible tapestry of flavors, traditions, and stories passed down through generations. As more people embrace plant-based living, vegan Jewish recipes offer a delicious way to celebrate heritage while nourishing the body and soul.

Whether you’re preparing for Shabbat, a family gathering, or simply a cozy weeknight meal, vegan adaptations of classic Jewish dishes can become cherished favorites in any kitchen.

In this post, we’ll explore a vibrant vegan mushroom barley soup paired with vegan challah and a quick vegetarian chopped liver spread. Each dish honors Jewish culinary tradition with creative, plant-based twists.

From hearty soups to show-stopping bread, you’ll discover that Jewish comfort food can be both wholesome and entirely vegan! If you’re looking for more vegan comfort food, don’t miss our Vegan Casserole Recipes: Easy for quick weeknight dinner or our Vegan Bread Maker Recipe for Soft and Delicious Loaves.

Why You’ll Love This Recipe

There’s something truly special about vegan Jewish recipes—they’re a celebration of history, health, and hospitality. This trio of recipes is:

• Hearty & Satisfying: Each dish is designed to fill you up and warm your heart, making them perfect for family gatherings or solo comfort meals.
• Plant-Based & Nutritious: Enjoy all the beloved flavor profiles of Jewish cuisine without any animal products.
• Simple Ingredients: Every recipe uses easy-to-find pantry staples and fresh produce.
• Make-Ahead Friendly: These dishes can be prepared in advance, making mealtime stress-free.
• Tradition, Veganized: From classic challah to “chopped liver,” you’ll experience nostalgic flavors—no compromise required.

If you love exploring plant-forward comfort food, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for even more inspiration!

Ingredients

Vegan Mushroom Barley Soup

Vegan Challah

Vegetarian Chopped Liver (Vegan “Liver” Spread)

Equipment

• Large soup pot (for mushroom barley soup)
• Baking sheet (for challah and eggplant roasting)
• Mixing bowls
• Wooden spoon
• Measuring cups and spoons
• Stand mixer or hand mixer (for challah dough, optional)
• Chef’s knife and cutting board
• Clean kitchen towel (for dough rising)
• Food processor (for chopped liver spread)
• Parchment paper
• Cooling rack (for challah)

Instructions

Vegan Mushroom Barley Soup

1. Prep the vegetables: Dice the carrots, celery, and onion. Wipe and slice the mushrooms. Mince the garlic.
2. Sauté aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes, until softened and fragrant.
3. Add mushrooms and garlic: Stir in mushrooms and garlic. Cook for another 5 minutes, allowing mushrooms to release their juices and brown slightly.
4. Add barley and broth: Rinse barley under cold water. Add to the pot with vegetable broth and bay leaf. Bring to a boil, then reduce heat to a simmer.
5. Simmer: Cook uncovered for 45-55 minutes, stirring occasionally, until barley is tender and soup is thickened.
6. Final seasoning: Remove bay leaf. Stir in chopped dill (if using), salt, and pepper to taste. Adjust liquid as needed with extra broth or water.
7. Serve hot, garnished with more fresh dill or parsley.

Vegan Challah

1. Activate yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand 5-10 minutes until foamy.
2. Mix dough: Add oil, soy or oat milk, and salt. Gradually mix in flour until a shaggy dough forms.
3. Knead: Knead dough by hand or with a stand mixer fitted with a dough hook for 8-10 minutes, until smooth and elastic.
4. First rise: Place dough in a lightly oiled bowl. Cover with a damp kitchen towel and let rise in a warm place for 60-90 minutes, until doubled in size.
5. Shape and second rise: Punch down dough. Divide into 3 or 4 ropes, braid, and transfer to a parchment-lined baking sheet. Cover and let rise for another 45 minutes.
6. Glaze and bake: Preheat oven to 350°F (175°C). Brush challah with maple syrup and sprinkle with seeds. Bake for 25-30 minutes, until golden brown and hollow-sounding when tapped.
7. Cool: Remove from oven and let cool on a wire rack before slicing.

Vegetarian Chopped Liver Spread

1. Roast eggplant: Preheat oven to 400°F (200°C). Toss diced eggplant with 1 tablespoon olive oil, spread on a baking sheet, and roast for 25-30 minutes, until tender and browned.
2. Sauté onion: While eggplant roasts, heat remaining olive oil in a skillet over medium heat. Add chopped onion and sauté until deeply caramelized, about 10-15 minutes.
3. Combine ingredients: In a food processor, add roasted eggplant, caramelized onion, walnuts, and lentils. Pulse until mixture is mostly smooth but retains some texture.
4. Season: Add salt and pepper to taste. Pulse again to combine.
5. Chill: Transfer spread to a bowl and refrigerate for at least 1 hour before serving to allow flavors to meld.
6. Serve cold or at room temperature with challah slices or crackers.

Tips & Variations

• Make it gluten-free: Substitute the barley in the soup with short-grain brown rice or gluten-free oats, and use your favorite gluten-free bread recipe for challah.
• Boost nutrition: Add a handful of chopped kale or spinach to the soup during the last 10 minutes of cooking for extra greens.
• Customize flavor: For a richer soup, stir in a tablespoon of miso paste or a splash of soy sauce before serving.
• Alternate “liver” base: Replace eggplant with sautéed mushrooms in the chopped liver recipe for a different flavor profile.
• Storage tips: All three dishes keep well in the fridge for up to 4 days and freeze beautifully (except the challah glaze, which is best fresh).
• Want dessert? Pair your meal with something sweet like our Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.

“The secret to unforgettable vegan Jewish food is to use the best produce and add plenty of love—and dill wherever you can!”

Nutrition Facts

Nutritional values are approximate and will vary based on brands and portion size.

Serving Suggestions

• Serve the mushroom barley soup piping hot in wide bowls, sprinkled with fresh dill and a grind of black pepper.
• Slice the challah thick and serve warm with a side of vegan butter or dip into your soup for the ultimate comfort.
• Spread the vegetarian chopped liver generously over slices of challah or use as a flavorful dip for matzo or crackers.
• Pair your meal with quick pickled cucumbers or a crisp green salad for added freshness.
• For a festive Shabbat or holiday table, offer a variety of spreads and salads alongside these dishes.
• Looking for more Jewish-inspired vegan appetizers? Try our Recipe Vegetarian Chopped Liver Made Easy and Delicious or explore globally-inspired flavors with Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.

Conclusion

Vegan Jewish recipes offer a beautiful bridge between tradition and conscious, modern eating. With these plant-based spins on beloved classics, you can honor your roots or explore new cultures—all while keeping meals inclusive and compassionate.

Whether you’re making mushroom barley soup for a cozy night in, braiding vegan challah for Shabbat, or spreading “chopped liver” at a family gathering, these dishes prove that vegan food can be every bit as hearty, soulful, and satisfying as their traditional versions.

Don’t hesitate to share these recipes with friends and family, Jewish or not! Experiment with flavors, make them your own, and be sure to browse our site for more inspiration—from Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to Vegan Halloween Dessert Recipes That Will Wow Your Guests.

Happy cooking and Shalom!

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