Vegetarian Jewish recipes — no meat, all flavor. Kugel, blintzes, falafel, shakshuka, salads, dips, and the entire dairy and pareve world. The largest category on the site by post count, and possibly the easiest place to eat well.

The headliners cross every meal: blueberry blintzes for brunch, shakshuka for dinner, matzo ball soup made with vegetable broth, noodle kugel for the side. Salads cover lighter days: tabouli, Jerusalem artichoke salad, Israeli salad. For mains that satisfy meat-eaters too, lean on the dairy section — eggplant parmesan, lasagna with ricotta, anything stuffed with cheese.

Many of these recipes are naturally vegetarian; others adapt easily (swap chicken broth for vegetable, omit anchovies, use butter instead of schmaltz). Each recipe card notes substitutions and confirms whether it’s dairy, pareve, or both.