20 Delicious Vegan Hanukkah Recipes Festive

Hanukkah is all about warmth, joy, and of course—delicious food! Whether you’re hosting a crowd or keeping it cozy, these 20 vegan Hanukkah recipes bring festive flavor to your table. From crispy latkes to creamy desserts, we’ve got plant-based twists on classics that’ll impress everyone. Ready to light up the holiday with mouthwatering dishes? Let’s dive in!

Vegan Potato Latkes with Apple Sauce

Crispy Vegan Potato Latkes with Apple Sauce

These golden, crunchy latkes are a plant-based twist on the classic, with a sweet-tart apple sauce that balances every bite perfectly.

Ingredients

• 2 large russet potatoes (about 1 lb), peeled and grated
• 1 small yellow onion, grated
• 3 tbsp all-purpose flour
• 1 tbsp ground flaxseed + 3 tbsp water (flax “egg”)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 cup neutral oil (like avocado or grapeseed), for frying
• 1 cup unsweetened applesauce
• 1/2 tsp lemon juice
• Pinch of cinnamon

Instructions

1. Make the flax “egg”: Stir together 1 tbsp ground flaxseed and 3 tbsp water. Let sit for 5 minutes until thickened.
2. Squeeze excess liquid from the grated potatoes and onion using a clean kitchen towel. Transfer to a bowl.
3. Add the flax “egg,” 3 tbsp flour, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp garlic powder. Mix until combined.
4. Heat 1/4 cup oil in a skillet over medium heat. Scoop 1/4 cup portions of the mixture, flatten into patties, and fry for 3-4 minutes per side until deeply golden. Drain on paper towels.
5. Stir together 1 cup applesauce, 1/2 tsp lemon juice, and a pinch of cinnamon for serving.

The secret? Wringing out the potatoes ensures maximum crispiness—no soggy latkes here!

Tip: Keep finished latkes warm in a 200°F oven while frying batches.

Crispy Vegan Sufganiyot (Jelly Donuts)

These Crispy Vegan Sufganiyot are pillowy-soft jelly donuts with a golden crunch—perfect for Hanukkah or anytime you crave a decadent, plant-based treat!

• 1 cup warm almond milk (110°F)
• 2 ¼ tsp active dry yeast
• ¼ cup granulated sugar
• 3 cups all-purpose flour, plus extra for dusting
• ½ tsp salt
• ¼ cup vegan butter, melted
• 1 cup strawberry jam (or preferred flavor)
• 1 quart neutral oil (like sunflower) for frying
• ½ cup powdered sugar for dusting

1. In a bowl, whisk together 1 cup warm almond milk, 2 ¼ tsp yeast, and 1 tbsp of the granulated sugar. Let sit 5 minutes until frothy.
2. In a large bowl, mix 3 cups flour, remaining 3 tbsp granulated sugar, and ½ tsp salt. Pour in yeast mixture and ¼ cup melted vegan butter; stir to form a shaggy dough.
3. Knead dough on a floured surface 5 minutes until smooth. Place in an oiled bowl, cover, and let rise 1 hour or until doubled.
4. Roll dough to ½-inch thickness. Cut 2.5-inch circles, re-rolling scraps. Cover and rise 30 minutes more.
5. Heat 1 quart oil in a deep pot to 350°F. Fry donuts 2 minutes per side until golden. Drain on a wire rack.
6. Pipe 1 cup strawberry jam into each donut using a narrow tip. Dust with ½ cup powdered sugar.

The magic here? A double-rise technique ensures airy interiors that contrast beautifully with the crackly fried exterior.

Tip: Test oil temperature with a scrap of dough—it should bubble vigorously without burning.

Roasted Garlic and Herb Vegan Challah

Roasted Garlic and Herb Vegan Challah

This golden, aromatic loaf is a showstopper—brushed with roasted garlic oil and flecked with fresh herbs for a cozy, savory twist on classic challah.

Ingredients

• 1 cup warm water (110°F)
• 2 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/3 cup olive oil, divided
• 3 1/2 cups all-purpose flour, plus extra for dusting
• 1 1/2 tsp salt
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 cloves roasted garlic, mashed into a paste
• 1 tbsp maple syrup (for glaze)

Instructions

1. In a large bowl, whisk together warm water, sugar, and yeast. Let sit until foamy, about 5 minutes. Stir in 2 tbsp olive oil.
2. Add flour, salt, rosemary, and thyme, mixing until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour or until doubled.
3. Punch down dough and divide into 3 equal strands. Roll each into a 16-inch rope. Braid tightly, tuck ends under, and transfer to a baking sheet. Cover and rise for 30 minutes.
4. Preheat oven to 375°F. Mix remaining 1 tbsp olive oil with roasted garlic paste and brush over the loaf. Bake for 25–30 minutes until deep golden. Brush with maple syrup right after baking for shine.

The roasted garlic infuses every bite with mellow sweetness, while the herbs add a fragrant crunch to the tender crumb.

Tip: For extra flavor, sprinkle the loaf with flaky salt before baking.

Vegan Spinach and Mushroom Knish

These flaky, golden knishes are packed with savory mushrooms and spinach—perfect for a cozy snack or party appetizer.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup vegetable oil
• 1/4 cup cold water
• 1 tbsp olive oil
• 1 small onion, finely diced
• 8 oz cremini mushrooms, chopped
• 2 cups fresh spinach, chopped
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Make the dough: In a bowl, mix 2 cups flour and 1/2 tsp salt. Add 1/2 cup vegetable oil and 1/4 cup cold water; stir until a shaggy dough forms. Knead briefly, wrap in plastic, and chill for 30 minutes.
2. Cook the filling: Heat 1 tbsp olive oil in a pan over medium. Add onion and sauté for 3 minutes until soft. Stir in mushrooms and cook for 5 minutes until browned. Add spinach, 1/2 tsp garlic powder, and 1/4 tsp black pepper; cook until wilted (2 minutes). Let cool.
3. Assemble: Roll dough into a 12-inch square on a floured surface. Cut into 4 smaller squares. Divide filling among centers, fold corners to seal, and pinch edges.
4. Bake: Place knishes on a parchment-lined tray. Bake at 375°F for 30 minutes until golden and crisp.

The secret? A splash of cold water in the dough keeps these knishes tender inside while staying shatteringly flaky.

Tip: For extra shine, brush knishes with olive oil before baking.

Sweet Potato and Chickpea Vegan Latkes

These crispy, golden latkes are packed with earthy sweet potatoes and protein-rich chickpeas—perfect for a hearty plant-based twist on a classic.

Ingredients:

• 2 cups grated sweet potato (about 1 medium)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup all-purpose flour
• 2 tbsp finely chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 tbsp olive oil (for frying)

Instructions:

1. In a large bowl, mash the chickpeas with a fork until mostly smooth, leaving some texture. Add the grated sweet potato, flour, parsley, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
2. Heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the mixture into the pan, flattening gently with a spatula. Fry for 3–4 minutes per side until deeply golden and crisp. Repeat with remaining oil and batter.
3. Transfer latkes to a paper towel-lined plate to drain excess oil.

The chickpeas add a satisfying bite and help bind these latkes without eggs, while the smoked paprika gives them a subtle smoky depth. Serve with a dollop of dairy-free sour cream or applesauce!

Tip: For extra crispiness, squeeze excess moisture from the grated sweet potato before mixing.

Vegan Matzo Ball Soup

This comforting bowl swaps eggs for chickpeas, keeping the matzo balls light and fluffy while staying 100% plant-based—perfect for chilly nights or Passover gatherings.

Ingredients:

• 1 cup matzo meal
• 1/2 cup mashed chickpeas (about 1/2 can, drained)
• 1/4 cup olive oil
• 1/4 cup sparkling water
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 6 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tbsp fresh dill, chopped

Instructions:

1. In a bowl, mix matzo meal, mashed chickpeas, olive oil, sparkling water, 1 tsp salt, garlic powder, and onion powder until combined. Chill dough for 30 minutes.
2. Roll dough into 12 small balls (they’ll expand while cooking).
3. In a pot, bring vegetable broth to a simmer. Add carrots and celery, cooking for 10 minutes until tender.
4. Gently drop matzo balls into the broth. Cover and simmer for 25 minutes (don’t stir—they’re delicate!).
5. Stir in fresh dill before serving.

The chickpea trick gives these matzo balls a pillowy texture that’s surprisingly close to the classic—no one will guess they’re vegan!

Tip: For extra flavor, toast the matzo meal in a dry skillet for 2 minutes before mixing.

Baked Vegan Apple Fritters

Baked Vegan Apple Fritters

These cozy, cinnamon-spiced fritters bake up golden and tender—no frying required, but all the nostalgic flavor you crave!

Ingredients:

• 1 ½ cups all-purpose flour
• ⅓ cup granulated sugar
• 2 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp salt
• ⅔ cup unsweetened almond milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 ½ cups finely diced apples (about 2 medium)
• 2 tbsp maple syrup (for glaze)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 ½ cups flour, ⅓ cup sugar, 2 tsp baking powder, 1 ½ tsp cinnamon, and ½ tsp salt.
3. Stir in ⅔ cup almond milk, 2 tbsp coconut oil, and 1 tsp vanilla until just combined. Fold in apples.
4. Drop ¼-cup scoops of batter onto the sheet, spacing them 2″ apart. Bake for 18–20 minutes until puffed and golden.
5. While warm, drizzle with 2 tbsp maple syrup for a sticky-sweet finish.

The magic here? The apples stay juicy inside while the edges caramelize slightly—like a cross between a muffin and a donut!

Tip: For extra crunch, sprinkle fritters with turbinado sugar before baking.

Vegan Rugelach with Apricot Filling

These flaky, buttery rugelach are entirely plant-based but taste just as indulgent as the classic—thanks to a sweet-tart apricot filling and a hint of cinnamon.

Ingredients:

• 1 cup all-purpose flour
• ½ cup cold vegan butter, cubed
• ¼ cup dairy-free cream cheese
• 2 tbsp granulated sugar
• ¼ tsp salt
• ½ cup apricot preserves
• 1 tsp ground cinnamon
• 2 tbsp turbinado sugar (for sprinkling)

Instructions:

1. In a food processor, pulse 1 cup all-purpose flour, ½ cup cold vegan butter, ¼ cup dairy-free cream cheese, 2 tbsp granulated sugar, and ¼ tsp salt until crumbly. Shape into a disk, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350°F. Roll the dough into a 10-inch circle on a floured surface. Spread ½ cup apricot preserves evenly over the dough, then sprinkle with 1 tsp ground cinnamon.
3. Cut the circle into 12 wedges. Roll each wedge tightly from the wide end to the tip, then place seam-side down on a parchment-lined baking sheet. Sprinkle with 2 tbsp turbinado sugar.
4. Bake for 20–22 minutes until golden at the edges. Let cool slightly before serving.

The magic here? The vegan butter and cream cheese create layers so delicate, you’d never guess they’re dairy-free. Perfect for holiday cookie swaps or a cozy weekend treat.

Tip: For extra shine, brush the rugelach with melted coconut milk before sprinkling with sugar.

Zucchini and Carrot Vegan Latkes

These crispy, veggie-packed latkes are a lighter twist on the classic—perfect for a quick weeknight side or a brunch showstopper.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 2 large carrots, grated (about 1 cup)
• 1/4 cup finely diced onion
• 1/4 cup chickpea flour
• 2 tbsp cornstarch
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil, divided
• Vegan sour cream or applesauce, for serving (optional)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. Transfer to a large bowl and add the carrots, onion, chickpea flour, cornstarch, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix until well combined.
2. Heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the mixture into the pan, flattening gently with a spatula. Cook for 3–4 minutes per side until deeply golden and crisp. Repeat with remaining oil and batter.
3. Transfer latkes to a paper towel-lined plate to drain. Serve warm with vegan sour cream or applesauce if desired.

The chickpea flour adds a nutty depth while keeping these latkes gluten-free—and the double-grating technique ensures they stay crisp without falling apart.

Tip: For extra crunch, press the latkes lightly with your spatula while cooking to maximize contact with the pan.

Vegan Chocolate Babka

This twist on a classic babka is rich, swirled with dark chocolate, and completely plant-based—perfect for your next weekend baking project.

Ingredients

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp active dry yeast
• 1/2 tsp salt
• 1 cup warm almond milk (110°F)
• 1/3 cup vegan butter, melted
• 1 cup dairy-free dark chocolate chips
• 1/4 cup cocoa powder
• 1/3 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 3 1/2 cups flour, 1/4 cup sugar, 1 tsp yeast, and 1/2 tsp salt. Pour in 1 cup warm almond milk and 1/3 cup melted vegan butter. Mix until a shaggy dough forms, then knead for 8 minutes until smooth. Cover and let rise for 1 hour.
2. Meanwhile, melt 1 cup chocolate chips with 1/4 cup cocoa powder, 1/3 cup maple syrup, and 1 tsp vanilla in a double boiler until smooth.
3. Roll the dough into a 12×16-inch rectangle. Spread the chocolate mixture evenly over the dough, leaving a 1-inch border. Tightly roll it lengthwise, then slice in half lengthwise. Twist the two strands together and place in a greased loaf pan.
4. Cover and let rise for 30 minutes. Preheat oven to 350°F. Bake for 35–40 minutes until golden and firm. Cool for 20 minutes before slicing.

The layers of chocolate ripple beautifully through every slice, making this babka as stunning as it is indulgent. Tip: For extra shine, brush the baked babka with warmed maple syrup right after it comes out of the oven.

Gluten-Free Vegan Hanukkah Cookies

These tender, spiced cookies are a festive twist on a classic—perfect for sharing during Hanukkah or any cozy winter gathering.

Ingredients:

• 1 ½ cups almond flour
• ¼ cup coconut sugar
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp salt
• 2 tbsp maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 2 tbsp powdered sugar (for dusting, optional)

Instructions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a bowl, whisk together 1 ½ cups almond flour, ¼ cup coconut sugar, 1 tsp cinnamon, ¼ tsp ginger, and ¼ tsp salt.
3. Add 2 tbsp maple syrup, 2 tbsp melted coconut oil, and 1 tsp vanilla extract. Stir until a thick dough forms.
4. Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly with your palm.
5. Bake for 12–14 minutes until edges are golden. Let cool completely.
6. Dust with powdered sugar if desired.

The warm cinnamon-ginger spice and chewy texture make these cookies irresistible—plus, they’re naturally sweetened and grain-free!

Tip: For extra flair, press a star-shaped cookie cutter lightly into the dough before baking for a Hanukkah-themed touch.

Vegan Beetroot and Walnut Salad

Vegan Beetroot and Walnut Salad

This vibrant salad is a showstopper with earthy roasted beets, crunchy walnuts, and a tangy maple-mustard dressing—perfect for a light lunch or colorful side dish.

Ingredients:

• 3 medium beets (about 1 lb), scrubbed and trimmed
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup walnuts, roughly chopped
• 2 cups baby arugula
• 1 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F. Wrap each beet tightly in foil, place on a baking sheet, and roast for 50–60 minutes until tender when pierced with a fork. Let cool, then peel and dice into 1/2-inch cubes.
2. In a small skillet over medium heat, toast the walnuts for 3–4 minutes, stirring often, until fragrant. Set aside.
3. In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and black pepper.
4. Add the roasted beets, arugula, and toasted walnuts to the bowl. Toss gently to coat everything in the dressing.

The contrast of sweet beets, peppery arugula, and toasty walnuts makes every bite exciting—plus, that dressing doubles as a killer marinade for roasted veggies!

Tip: Wear gloves when handling beets to avoid stained hands.

Cinnamon-Spiced Vegan Applesauce

This cozy, naturally sweet applesauce gets a warm hug from cinnamon and a splash of citrus—perfect for spooning over oatmeal or enjoying straight from the jar.

Ingredients:

• 6 medium apples (a mix of Honeycrisp and Granny Smith), peeled, cored, and chopped
• 1/2 cup water
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the apples, water, maple syrup, lemon juice, cinnamon, nutmeg, and salt. Stir well.
2. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 20 minutes, stirring occasionally, until the apples are completely soft.
3. For chunky sauce, mash with a potato masher. For smooth, blend with an immersion blender until silky.

The magic here? The lemon juice brightens the sweetness, while the cinnamon and nutmeg add just enough spice to keep it interesting.

Tip: For a caramel-like depth, swap maple syrup with 1 tbsp brown sugar.

Vegan Sweet Noodle Kugel

Vegan Sweet Noodle Kugel

This comforting, dairy-free kugel is a nostalgic twist on the classic, with a caramelized top and tender noodles soaked in cozy cinnamon-vanilla sweetness.

Ingredients:

• 8 oz wide egg-free noodles
• 1/4 cup vegan butter, melted
• 1/2 cup maple syrup
• 1/4 cup brown sugar, packed
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 cup raisins (optional)

Instructions:

1. Preheat oven to 350°F. Cook noodles according to package instructions, then drain and return to the pot.
2. Toss noodles with 1/4 cup melted vegan butter, 1/2 cup maple syrup, 1/4 cup brown sugar, 1 cup almond milk, 1 tsp vanilla extract, 1 tsp cinnamon, and 1/2 tsp salt until evenly coated. Fold in raisins if using.
3. Transfer to a greased 8×8″ baking dish and bake for 45 minutes until the top is golden and crispy at the edges.

The magic here? The noodles absorb all the spiced sweetness while baking, creating layers of soft custard-like texture beneath that crackly top.

Tip: For extra crunch, sprinkle crushed vegan graham crackers over the top before baking.

Roasted Brussels Sprouts with Vegan Tahini Dressing

Roasted Brussels Sprouts with Vegan Tahini Dressing

These crispy roasted Brussels sprouts get a creamy, tangy upgrade with a drizzle of dreamy tahini dressing—perfect for turning veggie skeptics into believers.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2-3 tbsp warm water
• 1 tbsp chopped parsley (optional garnish)

Instructions:

1. Preheat oven to 400°F. Toss Brussels sprouts with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer.
2. Roast for 25 minutes, flipping halfway, until crispy and charred at the edges.
3. Meanwhile, whisk tahini, lemon juice, maple syrup, and minced garlic in a bowl. Add warm water 1 tbsp at a time until dressing reaches pourable consistency.
4. Transfer roasted Brussels sprouts to a plate, drizzle generously with tahini dressing, and sprinkle with parsley if using.

The contrast of caramelized sprouts and velvety tahini dressing makes this side feel indulgent—yet it’s secretly packed with nutrients. Tip: For extra crunch, sprinkle with toasted sesame seeds or crushed almonds.

Vegan Hanukkah Doughnuts with Raspberry Jam

These pillowy-soft doughnuts, filled with tangy raspberry jam, are a festive vegan twist on a Hanukkah classic—no one will guess they’re dairy-free!

Ingredients

• 1 cup unsweetened almond milk, warmed to 110°F
• 2 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 3 cups all-purpose flour, plus extra for dusting
• 1/4 cup vegan butter, melted
• 1/2 tsp salt
• 1/2 cup raspberry jam
• 1/2 cup powdered sugar (for dusting)
• Vegetable oil (for frying, about 4 cups)

Instructions

1. In a bowl, whisk together warmed almond milk, granulated sugar, and yeast. Let sit 5 minutes until frothy.
2. Stir in flour, melted vegan butter, and salt until a shaggy dough forms. Knead on a floured surface for 5 minutes until smooth. Cover and let rise 1 hour or until doubled.
3. Roll dough to 1/2-inch thickness. Cut into 3-inch rounds, re-rolling scraps. Cover and rise 30 minutes.
4. Heat oil in a deep pot to 350°F. Fry doughnuts 2–3 minutes per side until golden. Drain on paper towels.
5. Pipe raspberry jam into each doughnut using a narrow tip. Dust generously with powdered sugar.

The secret? A touch of vegan butter keeps these doughnuts tender without eggs or dairy—perfect for sharing (or not!).

Tip: Test oil temperature with a scrap of dough—it should bubble vigorously but not burn.

Herbed Vegan Potato Kugel

This golden, crispy-topped kugel is packed with fresh herbs and cozy flavors—perfect for a hearty side or a satisfying main dish.

Ingredients:

• 2 lbs russet potatoes, peeled
• 1 large yellow onion
• 3 tbsp olive oil, divided
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp garlic powder
• 2 tbsp chickpea flour (or all-purpose flour)

Instructions:

1. Preheat oven to 375°F. Grease an 8×8 baking dish with 1 tbsp olive oil.
2. Grate the potatoes and onion using a box grater or food processor. Squeeze out excess liquid with a clean kitchen towel.
3. In a large bowl, combine the grated potatoes and onion with remaining 2 tbsp olive oil, parsley, dill, salt, black pepper, garlic powder, and chickpea flour. Mix well.
4. Press the mixture firmly into the prepared dish. Bake for 50–55 minutes until the top is deeply golden and edges are crisp.

The chickpea flour adds a subtle nuttiness while keeping it gluten-free, and the fresh herbs brighten every bite. Tip: For extra crispiness, broil for 2–3 minutes at the end—just watch closely!

Vegan Carrot and Parsnip Latkes

These crispy, golden latkes are a veggie-packed twist on the classic—perfect for a cozy brunch or a holiday side dish.

Ingredients:

• 2 cups grated carrots (about 3 medium)
• 2 cups grated parsnips (about 2 medium)
• 1/4 cup finely chopped scallions
• 1/3 cup all-purpose flour
• 2 tbsp ground flaxseed + 5 tbsp water (flax “egg”)
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup neutral oil (like avocado or grapeseed), for frying

Instructions:

1. Make the flax “egg”: Stir together 2 tbsp ground flaxseed and 5 tbsp water in a small bowl. Let sit for 5 minutes until thickened.
2. In a large bowl, combine grated carrots, parsnips, scallions, flour, 1 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Mix in the flax “egg” until evenly coated.
3. Heat 2 tbsp oil in a skillet over medium heat. Scoop 1/4 cup portions of the mixture, flatten into 1/2-inch patties, and fry for 3–4 minutes per side until deeply golden. Work in batches, adding more oil as needed.
4. Transfer to a paper towel-lined plate to drain. Serve warm.

The natural sweetness of the carrots and parsnips caramelizes beautifully, while the flaxseed keeps them crisp without eggs.

Tip: For extra crunch, squeeze excess moisture from the grated veggies before mixing.

Spiced Vegan Hanukkah Tea Cake

This warmly spiced tea cake is a cozy twist on a Hanukkah classic—perfect with a cup of tea or as a sweet ending to your holiday meal.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup unsweetened applesauce
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Lightly grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp cloves.
3. Add 1 cup applesauce, ⅓ cup vegetable oil, and 1 tsp vanilla extract. Stir until just combined—don’t overmix.
4. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
5. Let cool for 10 minutes, then dust with 1 tbsp powdered sugar before serving.

The blend of warm spices and applesauce keeps this cake moist without eggs or dairy, making it a fragrant, crowd-pleasing treat. Tip: For extra richness, swap half the oil with melted coconut oil.

Vegan Pumpkin Spice Rugelach

These flaky, spiced rugelach are a plant-based twist on the classic Jewish pastry, with a cozy pumpkin filling that’ll make your kitchen smell like autumn magic.

Ingredients

• 2 cups all-purpose flour
• 1 cup vegan butter, chilled and cubed
• ½ cup vegan cream cheese, chilled
• ¼ cup granulated sugar
• ½ tsp salt
• ½ cup pumpkin puree
• ¼ cup brown sugar
• 1 tsp pumpkin pie spice
• ½ tsp cinnamon
• ¼ cup chopped pecans (optional)
• 2 tbsp maple syrup (for brushing)

Instructions

1. Make the dough: In a food processor, pulse the flour, vegan butter, vegan cream cheese, granulated sugar, and salt until crumbly. Shape into a ball, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Mix the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a bowl until smooth.
3. Roll & fill: On a floured surface, roll the dough into a 12-inch circle. Spread the pumpkin filling evenly, then sprinkle with pecans (if using). Cut into 16 wedges and roll each up from the wide end.
4. Bake: Place rugelach on a parchment-lined baking sheet, brush with maple syrup, and bake at 375°F for 20–22 minutes until golden.

The secret here? Chilling the dough ensures those ultra-flaky layers, while the pumpkin filling stays luxuriously soft—no one will guess it’s vegan!

Tip: For extra shine, sprinkle with turbinado sugar before baking.

Conclusion

With these 20 delicious vegan Hanukkah recipes, celebrating the Festival of Lights has never been tastier—or more plant-based! Whether you’re craving crispy latkes, creamy soups, or sweet treats, there’s something here for everyone. Give these dishes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Wishing you a warm, flavorful, and joyous Hanukkah!