Passover is all about the Seder. And the Seder means a giant feast with family. What better way to commemorate family and tradition than by a delicious yet healthy meal? Be sure to try some if not all of the following vegan versions of Passover favorites!
Matzoh Ball Soup
1/2 cups matzoh meal
12 oz package firm tofu
1/4 cup plus 2 tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth
In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.
Crumble the tofu into in a blender or food processor, add the vegetable stock and puree until smooth. Add the oil and blend again.
Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.
Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it’s just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way.
Curry Pesach Lamb
To make Vegan Lamb
2 cup vital wheat gluten
1/4 cup white wheat flour
1/8 cup white flour
1/8 cup soy flour
1/4 cup minute tapioca
1 tablespoon vegan chicken bullion
1/2 teaspoon garlic powder
1/2 teaspoon rosemary
1/2 teaspoon dried parsley
2 cloves garlic, crushed
1 tablespoon vegan bullion vegetable paste
1 1/2 cup cold water
1/2 tablespoon tamari
1 teaspoon vegan Worcestershire sauce
Combine the dry ingredients up to and including the garlic. Combine your wet ingredients. Pour the wet into the dry and knead for a few minutes. Shape into 2 loaves and prepare the broth (below).
Broth
8 cups water
2 tablespoons tamari
1/4 cup nutritional yeast
1 onion, peeled and sliced
2 cloves garlic, peeled and sliced
1 tablespoon vegan chicken bouillon
1 vegetable bouillon cube
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon sugar
Salt and pepper to taste
Combine all the broth ingredients in a large stock pot. Add the loaves and simmer for 1 1/2 hours. Let cool in the broth. When cool, cut them into quarters and use one for the recipe below.
For the curry lamb
1 bunch coriander (cilantro), leaves separated and roughly chopped
4 garlic cloves, peeled and chopped
11″ piece of ginger, peeled and chopped
6 to 8 long green hot peppers, roughly chopped
3 tablespoons vegetable oil
1 large onion, thinly sliced
1 large tomato, cut into rough pieces
1 teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Dash of nutmeg
2 loaves of seitan lamb, cut into 1/2 inch cutlets
Salt, to taste
1-1/2 cups hot water (divided), plus more as needed
2 white potatoes, peeled and cut into 1″ thick round pieces
In bowl, combine coriander, garlic, ginger, and chiles. Using mortar and pestle, or pulsing in food processor, make into paste. (If necessary, add up to 1-1/2 tablespoons water.) Set aside.
In skillet, heat oil and sauté onion until golden. Add ground paste and cut-up tomato to skillet and cook an additional 5 minutes, stirring so mixture does not burn. If mixture gets too dry, add a few tablespoons of water if needed. Add turmeric, pepper, cinnamon, cloves, and nutmeg and mix thoroughly so flavors blend.
Add lamb. Cook uncovered 5 minutes on medium to low flame. Add salt and 1 cup hot water and simmer, covered. If stew begins to dry, add water if needed, as it cooks. Add potatoes and 1/2 cup water. Cook another half an hour or until potatoes are tender.
Sweet Potato Kugel (serves 12)
6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water
Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.
Potato/Kale Casserole (serves 6-8)
3 lbs potatoes, cooked and mashed
1 lb kale, chopped
1 onion, chopped
1-2 clove garlic, minced
2 tablespoon oil
Salt and pepper to taste
Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.
Death By Chocolate Toffee Matzoh
4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips
Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.
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