Fruit and VegetableTzimmes – a perfect introduction to autumn

Vegan Tzimmes

September and October can still feel like summer, but in my heart, it’s already autumn. The Jewish New Year always coincided more or less with the beginning of school and even though it has been many, many years since I was last in school, this is the time of year that represents hope, change and redemption for me.

I just hosted family for Rosh HaShana and made this wonderful vegan tzimmes. In Yiddish, tzimmes means “mixed up.” My father, who spoke Yiddish before he spoke English, would always call after me and my siblings if we were making a lot of noise – “What’s the ganza tsimmes?” What’s the big mix-up going on? Well, THIS ganza tzimmes is one delicious, rich and fragrant mix-up and you don’t have to be Jewish to enjoy it. This is a wonderful accompaniment to brisket, of course, but it is also delicious with roast chicken or fish. And if you are staying vegan, serve it over couscous or polenta or quinoa for a satisfying meal.

Fruit and Vegetable Tzimmes – adapted from The New Jewish Holiday Cookbook by Gloria Kaufer Greene

Fruit and Vegetable Tzimmes

Yields: 10 servings


3 large sweet potatoes, peeled and thinly sliced (if the slices are very big, cut them in half

4 large carrots, peeled and thinly sliced

1 small butternut squash, peeled, seeded and thinly sliced

1/4 cup dark raisins

1/4 cup Sultana (light) raisins

1/4 cup pitted pruned, roughly chopped

1/4 cup Medjool dates, pitted and roughly chopped

1/4 cup dried apricots, roughly chopped

1 medium onion, peeled, halved and thinly sliced

1/2 teaspoon Kosher salt

Zest of one large navel orange

Juice of one navel orange

2 Tablespoons packed dark brown sugar

1/4 cup real maple syrup

2 Tablespoons Earth Balance Vegan margarine

1 teaspoon ground cinnamon


  1. Heat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with non-stick spray (I like Pam).
  2. Layer the vegetables and dried fruit, mixing gently. Dissolve the brown sugar, salt and maple syrup with the orange juice and grated zest. Pour it over the fruits and vegetables.
  3. Dot with the margarine and sprinkle with the cinnamon. Cover the pan with a lid or foil.
  4. Bake for 1.5 hours or until the vegetables are frgrant and tender. This can be made ahead. In fact, I think it taste better if made a day in advance.
  5. When ready to reheat, dot with a bit more margarine and sprinkle a little more cinnamon on top. Heat uncovered in a preheated 325 degree F oven for about 30 minutes. Check it after 15 minutes. I fit seems to be browing too much then recover it. This will keep for a week in the fridge and like stews and many soups, it just keeps getting better.

Leave a Reply