Vegan Shabbat Meal Recipes

Vegan Shabbat Meal Recipes

Menu for Friday, October 4, 2013
Simple Green Salad
Garbanzo and Spinach Soup
Wild and Brown Rice
Stuffed Eggplant
Sautéed Spinach
Corn Salad
Dessert: Raw Chocolate Pudding

Garbanzo and Spinach Soup
6-8 servings

One of Paul’s favorite soups, mine too! This soup is quick and easy to make and absolutely delicious.

2 tsp grapeseed oil
1/2 medium onion, chopped
2 – 3 cloves garlic, minced
5-6 Roma tomato, chopped (or campari or your choice)
2 medium zucchinis, cubed
1 medium potato, cubed (optional)
2 cups vegetable broth
2-3 cups water
1 can (15 oz) garbanzo beans, rinsed and drained
4 + cups baby spinach
2 tsp Paprika, (or to taste)
1-2 tsp Chili Powder, (or to taste)
1 tsp dried basil, (or to taste)
salt and pepper, (or to taste)


  • In a large pot on medium-high heat, sauté onion in the grapeseed oil until translucent.
  • Add garlic and cook for about 1 minute.
  • Add zucchinis and potatoes and cook for about 4 minutes.
  • Add all of the spices and pepper.
  • Add chopped tomatoes and cook down for about 5 minutes.
  • Pour in broth, water, beans and bring to a boil.
  • Turn down the heat, cover the pot and simmer for about 20 minutes. It all depends on how small you cut your potatoes.
  • Once the potatoes are tender, stir in the spinach.
  • Simmer the soup until the spinach is wilted. Add salt to taste.

Wild and Brown Rice
6-8 servings

Rice was a staple growing up in my house. It literally showed up at every meal! For a while I stopped eating it, I don’t know why, but I’m glad I’m adding it to our menu at least once every week or two. I absolutely love just about any type of rice. This Wild and Brown Rice recipe is one of my favorites. It’s delicious hot or cold, and I’m not a fan of cold leftovers! I hope you enjoy it as much as I do.

2 Tbsp grapeseed oil
1 cup onion, chopped
3 carrots, chopped small
2/3 cup wild rice
2 cup brown rice
1/8 – 1/4 cup almonds, slivered or sliced
1 tsp dried parsley flakes
1 tsp onion, flakes or powder
1 tsp garlic powder
1 tsp ground turmeric
1 tsp ground cumin
1/2 tsp pepper
1/4 teaspoon Himalayan sea salt (optional)
2 tsp vegetarian “Better that Bouillon” vegetable base
5 cups water


  • In a large pot over medium heat, add oil, chopped onions and carrots and sauté (optional add 1/8 tsp salt now). Cook until the onions become translucent.
  • Add wild rice, brown rice and almonds to the pot and stir for about 1 minute.
  • Add the parsley flakes, onion, garlic, turmeric, cumin, pepper, stir for about 1 minute.
  • Add the vegetable base and 5 cups of water cover the pot with the lid.
  • Bring the temperature to high. When the rice comes to a boil, immediately turn the temperature down to medium-low or low. *It all depends on your stove. You want the rice to be simmering.
  • Simmer for 50 minutes. *Rice is shy, so do not lift the lid!
  • When finished, uncover and fluff with a fork. Serve and enjoy!

I hope these recipes are easy to understand. I make these recipes so often that I have them memorized and really never measure.

Thank you for stopping by!

If you like what you’re reading, please follow me here and also subscribe to my YouTube and Facebook.

All the best and Shabbat Shalom!




2 thoughts on “Vegan Shabbat Meal Recipes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s