So you’ve heard that Tel Aviv is the vegan capital of the world. Almost all travel and food magazines talk about it enthusiastically.
And we happen to agree. There’s nothing quite like Israel’s colorful culinary concoctions, a harmony of Western and Eastern cuisines combined.
Why not try it yourself? Here are our favorite vegan recipes, straight from the Holy Land:
12 Most Gorgeous Israeli Vegan Dishes You Must Try
12 Most Gorgeous Israeli Vegan Dishes You Must Try
Image by Alex Etling / A.ETLING ph…
Ronen Seri, owner of NYC’s Blossom, is a Jerusalemite by birth. Her napoleon with zucchini is a simple and wonderful dish prepared by grilling tomatoes and zucchini and using pesto as a “mortar”; if you can find heirloom tomatoes, the flavor will be even better.
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Image by Einat Admony
Terra Stix root vegetable crisps in a salad? I’m in. Try Einat Admony’s coleslaw from her ‘Balaboosta’ cookbook.
Image taken from “Crossroad…
The classic retro spinach and artichoke dip loaded with cream cheese and sour cream is transformed into a contemporary vegan version (made with cashews) that is still rich and creamy but allows the veggies to shine. By Israeli vegan maestro, Chef Tal Ronnen.
Image by Gayle L. Squires
The Israeli chef and restaurateur known for his legendary Philadelphia restaurant, Zahav, chef Michael Solomonov has created an Israeli mango, cucumber and sumac-onion salad that is a perfectly fresh addition to any meal.
Image by Alex Etling / A.ETLING ph…
Ronen Seri’s Quick and Easy BBQ Seitan Skewers are a must for your seitan lover. And if you haven’t tried seitan yet, this might be the best way to start.
Image by Gayle L. Squires
Here’s a new take on tabbouleh – Michael Solomonov’s kale, apple, walnut, and sumac-onion version is not only delicious, but also a feast for the eyes.
We couldn’t make a list of Israeli vegan dishes without Yotam Ottolenghi. Here is his vegan take on risotto – featuring Brussels sprouts.
Image by Katherine Martinelli
Janna Gur’s Moroccan Spicy Carrot Salad features two typical North African condiments: candied lemons and harissa. You can make them at home or buy them at a specialty or Middle Eastern grocery store.
Image by Lisa Romerein
Tal Ronnen’s Farro Mushroom Soup is a perfect comfort food for a chilly day.
Image by Jonathan Lovekin
Ottolenghi’s fig salad with radicchio and hazelnuts is an elegant touch for your autumn table.
Image by Martyna Starosta
With Ilan Hall’s cucumber salad, made with cucumber, avocado, za’atar and fried chickpeas, how could you go wrong?
Image by Lisa Romerein
Vegan lasagna. Need we say more? Tal Ronnen’s version with grilled eggplant, roasted red peppers and zucchini cuts the carbs and calories and adds a nutrition boost too.
