Vegan Hanukkah Recipes for a Delicious Holiday Feast

Hanukkah is a time of warmth, celebration, and delicious food shared with family and friends. Traditionally, this festival honors the miracle of the oil and is marked by the enjoyment of rich, comforting dishes—think crispy golden latkes, pillowy sufganiyot, and hearty mains.

But what if you or your loved ones follow a vegan lifestyle? The good news is that you can still indulge in all the festive flavors of Hanukkah with entirely plant-based dishes that honor Jewish culinary traditions.

In this blog post, I’ll share a curated list of vegan Hanukkah recipes that will light up your table and keep everyone coming back for seconds. From savory classics to sweet treats, these recipes are perfect for creating new memories—without any animal products.

Why You’ll Love These Recipes

These vegan Hanukkah recipes are more than just plant-based versions of holiday favorites—they’re a celebration of tradition, flavor, and inclusivity. Whether you’re vegan, cooking for someone who is, or simply want to add more creative vegetable-forward dishes to your holiday spread, you’ll find something to savor here.

Why choose vegan for Hanukkah? These recipes are proof that you can enjoy the crispy, creamy, and comforting flavors of the season without compromise.

They’re easy to make, crowd-pleasing, and often healthier than their traditional counterparts. Plus, they’re perfect for sharing with friends and family, regardless of dietary preferences.

“Vegan Hanukkah recipes let everyone at your table celebrate the miracle—deliciously and inclusively!”

Vegan Hanukkah Recipe Listicle

Ready to fill your Festival of Lights menu with vegan joy? Here are five must-try vegan Hanukkah recipes, each with a detailed guide below:

• Crispy Vegan Potato Latkes
• Vegan Sufganiyot (Jelly Donuts)
• Vegan Brisket-Style Seitan
• Vegan Matzo Ball Soup
• Vegan Chocolate Gelt

Crispy Vegan Potato Latkes

Ingredients

• 4 large russet potatoes, peeled
• 1 large yellow onion
• 1/4 cup chickpea flour
• 2 tbsp ground flaxseed + 5 tbsp water (for flax ‘egg’)
• 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• Vegetable oil, for frying (about 1 cup)

Equipment

• Box grater or food processor
• Large mixing bowl
• Clean kitchen towel
• Large skillet (cast iron preferred)
• Spatula
• Paper towels

Instructions

1. Make the flax egg: In a small bowl, mix ground flaxseed with water. Let sit for 5 minutes until thickened.
2. Grate potatoes and onion: Using a box grater or food processor, grate the potatoes and onion. Place in a clean kitchen towel and squeeze out as much moisture as possible.
3. Mix the batter: In a large bowl, combine the grated potatoes and onion with chickpea flour, flax egg, baking powder, salt, and pepper. Stir until well mixed.
4. Heat oil: Pour vegetable oil into the skillet to about 1/4-inch depth and heat over medium-high.
5. Fry latkes: Scoop 1/4 cup portions of the mixture into the skillet, flattening each with a spatula. Fry 3-4 minutes per side until golden and crisp. Don’t overcrowd the pan.
6. Drain and serve: Remove latkes to a paper towel-lined plate. Repeat with remaining batter, adding more oil if needed. Serve hot.

Tips & Variations

• Swap russet potatoes for sweet potatoes for a twist.
• Add fresh herbs like dill or parsley for extra flavor.
• Serve with vegan sour cream or unsweetened applesauce.
• To make ahead: keep latkes warm in a 200°F oven.

Nutrition Facts

Serving Suggestions

• Top with homemade vegan garden vegetable cream cheese.
• Pair with a bowl of low-calorie vegetable soup for a light dinner.
• Serve with a crisp green salad for balance.

Vegan Sufganiyot (Jelly Donuts)

Ingredients

• 2 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 cup unsweetened plant milk (almond, soy, or oat)
• 1/4 cup sugar
• 3 tbsp vegan butter, melted
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1/2 cup raspberry or strawberry jam
• Powdered sugar, for dusting
• Vegetable oil, for frying

Equipment

• Mixing bowls
• Stand mixer or whisk
• Rolling pin
• Round cookie cutter (2.5-3 inch)
• Deep saucepan or Dutch oven
• Slotted spoon
• Piping bag or zip-top bag for filling
• Cooling rack

Instructions

1. Activate yeast: Warm the plant milk until just lukewarm. Stir in yeast and 1 tablespoon sugar. Let sit 10 minutes until foamy.
2. Make dough: In a large bowl, mix flour, remaining sugar, salt, vegan butter, and vanilla. Add yeast mixture. Knead until soft and elastic, about 10 minutes by hand or 5 minutes with a mixer.
3. First rise: Cover bowl with a towel and let dough rise in a warm place until doubled, about 1 hour.
4. Shape donuts: Roll dough out on a floured surface to 1/2” thick. Cut circles with cookie cutter. Place on a baking sheet, cover, and let rise 30 minutes.
5. Fry: Heat oil to 350°F. Fry donuts 2-3 at a time, 1-2 minutes each side or until golden. Drain on paper towels.
6. Fill and dust: Once cool, fill each donut with jam using a piping bag. Dust generously with powdered sugar.

Tips & Variations

• Try apricot or blueberry jam for a fruity twist.
• Bake instead of fry: brush with oil and bake at 375°F for 12-15 minutes.
• Add a dash of cinnamon to the dough for extra warmth.

Nutrition Facts

Serving Suggestions

• Serve warm with a mug of vegan hot cocoa.
• Pair with a platter of vegan caviar for a festive dessert spread.
• Enjoy as a sweet breakfast treat with fruit.

Vegan Brisket-Style Seitan

Ingredients

• 2 cups vital wheat gluten
• 1/2 cup chickpea flour
• 1 cup vegetable broth
• 1/4 cup soy sauce
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp olive oil
• 1 tsp liquid smoke (optional)
• Salt and pepper, to taste

Equipment

• Mixing bowls
• Large spoon or spatula
• Loaf pan or baking dish
• Aluminum foil
• Oven

Instructions

1. Combine dry ingredients: In a large bowl, mix vital wheat gluten, chickpea flour, smoked paprika, onion powder, garlic powder, salt, and pepper.
2. Mix wet ingredients: In another bowl, whisk together broth, soy sauce, tomato paste, olive oil, and liquid smoke.
3. Make the dough: Pour wet into dry. Mix, then knead for 3-5 minutes until dough is elastic.
4. Shape and wrap: Shape into a log, wrap tightly in foil, and place in loaf pan.
5. Bake: Bake at 350°F for 1 hour, flipping halfway.
6. Cool and slice: Let cool 10 minutes before slicing. Serve with vegan gravy or roasted vegetables.

Tips & Variations

• Add fresh thyme or rosemary to the dough for flavor.
• Glaze with BBQ sauce before baking for a caramelized finish.
• For a gluten-free version, try using jackfruit instead of seitan.

Nutrition Facts

Serving Suggestions

• Serve alongside Peruvian-inspired roasted vegetables.
• Pair with a robust vegan red wine sauce or mushroom gravy.
• Slice thin for sandwiches with pickles and mustard.

Vegan Matzo Ball Soup

Ingredients

• 1 cup matzo meal
• 1/2 cup silken tofu
• 1/4 cup olive oil
• 2 tbsp chickpea flour
• 1/4 cup water
• 1 tsp baking powder
• 1 tbsp fresh dill, chopped
• 1 quart vegetable broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• Salt and pepper, to taste

Equipment

• Large mixing bowl
• Potato masher or fork
• Large soup pot
• Slotted spoon

Instructions

1. Make matzo ball mixture: In a bowl, mash tofu until smooth. Stir in olive oil, water, chickpea flour, baking powder, dill, salt, and pepper. Add matzo meal and mix to form a sticky dough.
2. Chill: Cover and refrigerate 30 minutes.
3. Shape balls: With wet hands, roll mixture into 1-inch balls.
4. Prepare soup: In a large pot, bring broth to a gentle simmer. Add carrots and celery.
5. Cook matzo balls: Gently drop balls into simmering soup, cover, and cook 30 minutes until firm and puffed.
6. Serve: Ladle soup and matzo balls into bowls, garnish with extra dill.

Tips & Variations

• For a gluten-free version, use gluten-free matzo meal.
• Add parsley or chives for fresh herbal notes.
• Make smaller balls for bite-sized appetizers.

Nutrition Facts

Serving Suggestions

• Serve as a starter for any Hanukkah meal.
• Pair with fresh vegan bread for dipping.
• Enjoy with a crisp green salad or steamed veggies.

Vegan Chocolate Gelt

Ingredients

• 1 cup dairy-free chocolate chips or chopped chocolate
• 1 tbsp coconut oil
• Gold foil candy wrappers (optional, for tradition)

Equipment

• Microwave-safe bowl or double boiler
• Spoon
• Mini muffin tin or silicone candy mold
• Refrigerator

Instructions

1. Melt chocolate: In a microwave-safe bowl or double boiler, melt chocolate chips with coconut oil, stirring until smooth.
2. Pour into molds: Spoon melted chocolate into mini muffin tins or candy molds, filling halfway. Tap to remove bubbles.
3. Chill: Refrigerate 30 minutes until set.
4. Unmold and wrap: Carefully remove chocolate coins from molds. Wrap in gold foil if desired.

Tips & Variations

• Add a sprinkle of sea salt or crushed nuts before chilling.
• Try dark, semi-sweet, or white vegan chocolate varieties.
• For a fun twist, press dried fruit pieces into each coin.

Nutrition Facts

Serving Suggestions

• Use in a traditional dreidel game.
• Package in small bags for Hanukkah gifts.
• Serve with other vegan desserts like vegan date cake.

Conclusion

Hanukkah is a festival rooted in tradition, but it’s also a time to welcome new flavors, friends, and ideas to the table. With these vegan Hanukkah recipes, you don’t have to choose between honoring heritage and eating compassionately.

Each dish captures the spirit of the holiday—connection, joy, and abundance—while being accessible to everyone, no matter their dietary needs. From crispy latkes to sweet sufganiyot, hearty mains and playful treats, your Hanukkah table can shine brighter than ever.

May your Festival of Lights be filled with laughter, love, and delicious plant-based creations. If you enjoyed this collection, explore more vegan comfort food classics in our other posts, like Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or Vegetarian Swiss Chard Recipes for Healthy Meals.

Happy Hanukkah—chag sameach!

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