Vegan Jewish recipes — no animal products, all the flavor. Falafel, hummus, tahini, baba ghanoush, vegan latkes, vegan challah, and a long list of dishes that were already vegan before “vegan” was a category.

The Middle Eastern-Jewish overlap is the easy win: black bean falafel patties, hummus (every variation), tahini sauce, baba ghanoush, tabouli salad — all naturally plant-based. Most kugels swap dairy for cashew cream and work beautifully. Vegan challah uses olive oil and aquafaba instead of eggs (yes, it still braids).

The trick to vegan Jewish cooking is leaning into the Sephardi/Mizrahi side, which uses more vegetables, legumes, grains, and olive oil than the Ashkenazi tradition’s heavy dairy and meat. Many of the pareve recipes are vegan or one ingredient away — check each card’s notes for substitutions.