Our Favorite Nine Days Recipes

With meat and poultry off the menu during the nine days, dinnertime can require a bit more creativity. In honor of the nine days, we are sharing some of our favorite vegetarian recipes. These easy and family friendly dinners that we know you’re going to love! They are Prep + Rally approved!


Salmon Fried Rice with Nori

  • 1 tablespoon oil
  • 3 eggs, whisked
  • 2 cups prepared rice of choice
  • 4 oz smoked salmon (or lox), chopped
  • 3/4 cup frozen peas, thawed
  • 2 scallions, thinly sliced
  • 1 1/2 tablespoons low sodium soy sauce
  • 1⁄2 teaspoon toasted sesame oil
  • Nori or seaweed snacks to serve



Add oil to a non-stick and on medium-high heat scramble the eggs until cooked. Push to the side and add the rice (adding more oil as needed), and then add smoked salmon, peas, and scallions. Fry until golden and then add the soy sauce and sesame oil. Fry another 2-3 minutes and serve with optional nori or seaweed snacks on the side.





Coconut Rice and Beans


  • 2 cups long grain brown rice
  • 1 1/2 cups full fat coconut milk
  • 1 1/4 teaspoons salt
  • 3 3/4 cups water
  • 1 cup canned black beans, drains and rinsed


In a medium pot, mix rice, coconut milk, salt, and water. Bring to a boil. Lower to a simmer, cover, and cook for about 40 minutes until water is absorbed. Remove from heat, and let sit covered for ten additional minutes. Remove lid, and fluff with fork. Mix in beans. This is fantastic served with cheese quesadillas, or even as a layered sheet pan nachos with tortilla chips, rice and beans, melted cheese, and then topped with guacamole, salsa, pickled onions, jalapenos (optional), sour cream, the works!





Cauliflower Mac and Cheese


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups milk
  • 2 teaspoons salt
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons Dijon mustard
  • One 12 oz bag frozen (ideal) or fresh cauliflower rice
  • 2 cups shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese
  • Prepared pasta


Preheat oven to 400 degrees.

In a medium pot, melt the butter on medium heat. Once melted, add in flour and mix well, using a whisk, for thirty seconds or so. Add in the milk, and continue whisking until thickened, five minutes or so. Meanwhile, add in the salt, nutmeg, and mustard. Once thickened (you know it’s thick when it coats the back of a spoon), add in the cauliflower rice and cheese.

Let cook until the cheese has fully melted. Add in the pasta, and mix well. Pour into a 9 x 13 baking dish. Spray or drizzle the top with oil. Bake uncovered for about 30-40 minutes, until golden brown and bubbly.




Pumpkin Fettuccini Alfredo



  • 1 tablespoon oil
  • 3 cloves garlic, minced
  • 1 cup pure pumpkin puree
  • 1 cup heavy cream
  • 2/3 cup whole milk
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup grated parmesan



Heat oil in a medium pot and add garlic. Sauté until fragrant being careful not to burn. Add remaining ingredients, and bring to a simmer until slightly thickened about 5 minutes. It will thicken more as it cools and once it’s coated on the pasta.

Toss in your favorite pasta or spaghetti and serve hot.






Tuna Casserole

• 12 oz elbow pasta (whole wheat or regular)

• 1, 14 oz can cream of mushroom soup
• 2 tsp salt
• 1 tsp garlic powder

• 10 oz canned tuna packed in water, drained
• 1⁄4 cup milk
• 3⁄4 cups grated parmesan + 1/2 cup for topping

• 1 cup potato chips crushed (for topping)


Directions:Cook pasta in a medium pot according to package directions. Strain and place in a 9X13 baking dish.

To the baking dish add the cream of mushroom soup, salt, garlic powder, tuna, milk, and 3/4 cups parmesan. Mix all ingredients well and top with remaining 1/2 cup parmesan.

Once ready to cook uncover and bake at 400° for 20-25 minutes. Remove from oven and crush chips all over the top.




Lentil Burgers


  • 2 eggs
  • 3 (15 oz.) cans precooked lentils (rinsed and strained)
  • 1/4 cup scallions, chopped
  • Handful of dill, chopped
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • 3/4 cup whole wheat, gluten free, or garbanzo bean flour
  • Olive oil, for frying


In a large bowl, whisk eggs together. Next, add in all remaining ingredients. Mix well, mashing lentils slightly with the back of a spoon to make a cohesive mixture. 

Heat a large frying pan with oil, and scoop 1/4 cup batter onto the pan. Fry on both sides until golden, about 4 minutes per side. Continue with remaining batter. Serve hot with optional green goddess dressing (recipe below) or with lemon juice mixed with sour cream to make a lemon crema. 




Sheet Pan Tofu and Vegetables


  • 12 oz broccoli florets cut into bite size pieces
  • 8 oz sliced Baby Bella mushrooms
  • 2 red bell peppers, sliced
  • 1 onion, halved through the core and sliced vertically through the core
  • 4 oz sugar snap peas
  • 2 blocks extra firm tofu, dried off well and cubed
  • 4 cloves garlic, minced
  • 1/4 cup + 2 tablespoons low sodium soy sauce
  • 2 tablespoons maple syrup
  • Salt and pepper to season
  • 3 tablespoons olive oil
  • 3 tablespoons cornstarch


Place all ingredients on a parchment-lined baking sheet, and spread out in a single layer. Roast at 450 degrees for 40 minutes. Serve over rice, over spaghetti, over zoodles, or cauliflower rice. 





Crispy Salmon with Green Goddess Dressing



• 2 pound side of salmon, skin on, bones removed

• salt and pepper to season
• 2 tablespoons honey
• 1 1/2 teaspoons onion powder

• 1 teaspoon paprika
• 1⁄2 cup seasoned panko bread crumbs
• 2-3 tablespoons olive oil to drizzle


Green Goddess Dressing:

  • 1 1⁄2 cups parsley, roughly torn
  • 1/3 cup apple cider vinegar
  • 1 clove garlic, peeled
  • 1/2 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise


Line a  baking sheet with parchment paper and place salmon in the center. Season with salt and pepper and coat in remaining ingredients.

Roast salmon in a 425 degree oven for 35-40 minutes until golden and easily flaked with a fork and crispy.

Blend all green goddess ingredients together in a blender or with an immersion blender. Set aside.

Serve hot salmon topped with green goddess dressing!





Sambal Cabbage Steaks by Dini Klein

Sambal Cabbage Steaks


  • 1 purple cabbage
  • ½ teaspoon kosher salt
  • 1 tablespoon oil
  • 1 teaspoon sambal oelek
  • 1 teaspoon sesame seeds
  • ½ teaspoon maple syrup
  • ½ teaspoon freshly minced garlic


Preheat oven to 400 degrees, and line a baking sheet with parchment paper.

Pull off and discard outer leaves and clean as best as possible. Cut cabbage into 5-6 even slices to make “steaks.” Sprinkle evenly with remaining ingredients, and roast for 30 minutes. Transfer whole steaks to a serving platter and serve warm.

To make meal-prep easier during the nine days and year round (and for lots more recipes!), subscribe to Prep and Rally. You can even get one month free with code COUNTMEIN!


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-Article compiled and edited by Dena Gerskovich, Prep + Rally contributor

Dena Gershkovich is a writer, recipe developer and future dietitian. She holds a B.S. in Dietetics and a B.A. in Journalism from the University of Maryland. She will be completing her dietetic internship with NewYork-Presbyterian Hospital in Manhattan starting in September 2020. Follow Dena’s blog, The Artsy Palate, and Instagram account (@theartsypalate) to see more of her work.