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Mar 24, 2007 06:50 AM

vegetarian main dish for passover

i'm serving brisket but i want to serve something else for the several vegetarians attending. any ideas?

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  1. how about some sort of veggie caserole or gratin?

    2 Replies
    1. re: Jeserf

      eggplant cooked similarly to however youre doing the meat.

      1. re: Jeserf

        do you have a recipe for a veggie gratin?

      2. I've been thinking about your question for a while, trying to come up with ideas for a hearty vegetarian main without dairy that also complements your brisket as a side dish for the meat-eaters. There are a number of possibilities in "Vegetarian Cooking for Everyone," by Deborah Madison. If there's a library or bookstore near you, it might be worth browing through it. You know how you're seasoning the brisket, and what else you're preparing, and can judge what would go with your menu.

        Also thought of a savory mixed vegetable kugel.

        Another option would be just to make a couple more side dishes than you ordinarily would, instead of introducing a heartier vegetarian main, preferably something that could be made ahead so you're not adding too much work. There's a recipe in The Barefoot Contessa, by Ina Garten, for a roasted vegetable torte that's as lovely as it is tastey. Instead of laying mixed roasted veggies on a platter, you layer them in a cake pan, weight it, and refrigerate overnight. Bring to room temp and slice into jewel-toned wedges. The only change you'd need would be to eliminate the dusting of parm she puts between the layers.

        4 Replies
        1. re: Old Spice

          thanks for the ideas. do you have a recipe for the torte?

          1. re: rubys

            Rubys, the recipe is at the link below. I knew it wasn't on the food network site, but found it here. Note that the recipe is for a 6" cake pan. I make it in either an 8" or 9" cake pan. Unfortunately, my Barefoot Contessa cookbook, with my notes for increasing amounts, is about 80 miles away right now. But, if memory serves, I use 2 eggplants, instead of the 1 specified. 3 zucchinis instead of 2. I honestly don't remember if I roast another pepper or two or not. It wouldn't hurt to have an extra on hand. It's important to use both yellow and red, because that's a big part of the presentation. As you can tell, it's just basic roasted vegetables (and sauteed, in the case of the zucchini and red onion). But beautifully presented. Also, I've never had enough fridge room to weight these with a jar when I've made them. I just throw on a couple of wrenches.


            1. re: Old Spice

              this looks great! can i make it a day in advance?

              1. re: rubys

                Absolutely. In fact, you have to. I make it the afternoon or evening before so it gets a good, long, overnight weighting. That's what lets all the veggies glom together (there's a good chef's term for you : ) ) so you have this nice torte that you can slice.

        2. I make these every year and they are delicious. They even freeze well so that you can make them well ahead of time, or just refrigerate and reheat before serving. A little different than the usual kugel, and devoured by vegetarians and carnivores alike.

          Passover Vegetable Patties
          2 tbsp. vegetable oil
          1 medium green pepper, chopped
          1 medium red pepper, chopped
          3 raw carrots, shredded (about 1-1/2 cups/375 mL shredded)
          3 medium potatoes, boiled and mashed (about 2 cups/500
          2 cups cleaned and chopped raw spinach, tightly packed
          1 large onion, finely chopped
          3 eggs, beaten
          1 cup matzoh meal
          1 salt
          1/4 tsp. black pepper
          additional vegetable oil for frying

          Heat the oil in a medium skillet over medium heat. Add the green and red peppers and cook, stirring, until soft – about 10 to 12 minutes. Transfer to a large bowl. Add the carrots, potatoes, spinach and onion and mix well. Stir in the beaten eggs, matzoh meal, salt and pepper, mixing until all the ingredients are thoroughly combined. Cover the bowl and let the mixture stand, refrigerated, for at least one hour or overnight.

          Wet your hand slightly and form the mixture into patties – no more than 1/2-inch (1 cm) thick. (You can make the patties larger for main course portions, or smaller as a side dish.)

          Heat a small amount of vegetable oil in a large skillet over medium heat. Working in batches, cook the vegetable patties in the oil until golden brown on both sides and cooked through, turning once.

          Makes about 12 vegetable patties

          12 Replies
          1. re: Nyleve

            I'm vegetarian, and not only do i second this recipe, but im in the process of "let stand one hour" right now. getting ready to to fry! ill also make a simple tomato sauce to serve it with.

            1. re: Nalega

              Great. I made a triple (or quadruple - I forget) batch of these last week and frozen them. I will be serving them at both seders so needed LOTS. My family demands them every year. Tomato sauce sounds like a great addition. Too late for that this year, but maybe next.

              1. re: Nyleve

                i love the freezing tip - im always rushing to make them at the last minute. i also swap out veggies depending on whos eating - like my sister hates pappers so i use portobello mushrooms. served them tonight and they were a hit!

            2. re: Nyleve

              Hello. Six years much salt exactly? The recipe just says '1 salt.' Thanks.

              1. re: arleneherring

                Ha! I never noticed that. It's 1 tsp. but you can adjust to your taste.

              2. re: Nyleve

                One more question -- do you blanch the spinach before making the patties and then freezing? How can it be raw once blanched? Thanks again, Arlene

                1. re: Nyleve

                  I know this is several years after you posted... But I'm going to try this!

                  Do they reheat well?

                  1. re: cheesecake17

                    No I don't blanch the spinach. Just chop it up and mix it into the patty mixture. It works just fine. And yes, they reheat well. I freeze them after making, then place the frozen patties on a baking sheet to heat (325o-ish) for about half an hour, until heated right through. You can also place them on a rack over a baking sheet to allow the oven heat to circulate around them and avoid any kind of sogginess.

                    1. re: Nyleve

                      Thanks. Heck of a lot cheaper and tastier than the frozen stuff!

                  2. I am making a vege lasagna. Also found alphabet passover pasta so, maybe I'll line the dish with that and 1 can of cannilini beans. Then layer roasted zucchini, roasted red pepper and eggplant (Zergut), ricotta cheese, mozzarella, grilled garlic and onions, pour 1-2 can(s) of chopped italian tomatoes over the top and lots of parm and asiago. Could also line the bottom with big garlic croutons instead. I love the ones from Trader Joes. :) KQ and, Happy Passover

                    1 Reply
                    1. re: Kitchen Queen

                      just make sure that you are not serving people who don't eat legumes on Passover.

                    2. I've never tried these recipes but I hope to this year. I thought I would post all the various possibilities I am considering in case they are of interest to you

                      Ratner's Vegetable Cutlets (you might have to swap some of the veggies for passover)
                      Makes 12 to 15 cutlets

                      6 medium potatoes, peeled and cut into 2-inch cubes
                      (about 2 pounds)
                      1/4 cup butter
                      2 medium onions, chopped (about 2/3 pound)
                      6 mushrooms, chopped (1 small zucchini)
                      1 (14 1/2-ounce) can diced carrots, drained (see
                      Arthur's Two Cents)
                      1 (14 1/2-ounce) can cut green beans, drained
                      1 (14 1/2-ounce) can peas, drained
                      3 eggs
                      2 cups matzoh meal (approximately)
                      Salt and freshly ground pepper

                      Preheat oven to 350 degrees

                      Cook potatoes in boiling salted water for 20 minutes,
                      or until tender. Mash.

                      Meanwhile, in a skillet, heat butter and sauté onions
                      and mushrooms until tender.

                      Pour mushroom mixture into a bowl with mashed
                      potatoes. Stir in carrots, green beans, peas and 2
                      eggs. Blend thoroughly. Add enough matzoh meal so that
                      mixture can shaped into large patties. Season to taste
                      with salt and pepper.

                      Shape into 12 to 15 patties. Beat the remaining eggs
                      well. Brush patties on both sides, coating thoroughly.
                      Place on a well-greased cookie sheet.

                      Bake for 45 minutes, or until lightly golden browned.

                      Serve hot.

                      PASSOVER VEGETABLE LOAF
                      Yield: 4 servings

                      3 Tablespoons butter or margarine
                      1 Medium chopped onion, optional
                      1 1/2 Cups grated carrots
                      3 eggs
                      3/4 Cup matzoh meal
                      1/2 Cup chopped green pepper
                      1/2 Cup chopped celery
                      1 (10 oz.) pkg. frozen chopped spinach
                      1 1/2 Teaspoons salt
                      1/8 Teaspoon pepper
                      Cook spinach and drain. Saute pepper, onion, celery and carrots about 10 minutes in butter or margarine. Combine spinach with sauteed vegetables. Add eggs, salt, pepper, and matzoh meal. Bake in greased loaf pan pyrex at 350 degrees for one hour.


                      This tsimmes created by Chef Lenard Rubin of the Phoenician Club in Phoenix, Arizona, is so good that I sometimes serve it alone without stuffing it into the chilies.

                      3/4 pound pitted prunes (dried apricots)
                      6 medium peeled carrots, cut in chunks
                      3 medium sweet potatoes (about 2 pounds), peeled and diced
                      6 tablespoons honey
                      1/2 teaspoon nutmeg
                      1/2 teaspoon cinnamon
                      1/2 teaspoon salt
                      1 tablespoon lemon juice
                      1/4 cup orange juice
                      2 tablespoons chopped fresh coriander
                      12 green or red Anaheim chilies

                      1. Mix all the ingredients except the coriander and the chilies in a greased 3-quart baking dish.

                      2. Cover and bake in a preheated 250-degree oven, stirring occasionally, until the vegetables are soft, but not mushy, about 2 hours. Let cool.

                      3. Using a fork or a potato masher mash the mixture coarsely with the chopped coriander to facilitate stuffing into the chilies. This can be prepared a day ahead.

                      4. Place the chilies on a cookie sheet in a preheated 450-degree oven. Roast for about 20 minutes, turning occasionally, or until the skin is black. Remove to a plastic or paper bag and leave until cool. Peel off the skin.

                      5. With a sharp knife, make a slit from the bottom of the stem to the point of each chili.

                      6. Gently scrape out the seeds and rinse the inside of the chili.

                      7. Pat each chili dry and stuff with chopped tsimmes so that each chili is slightly overstuffed, causing the slit in the chili to open, exposing the filling.

                      8. Bake in a preheated 350-degree oven for 10 to 15 minutes. Alternately, you can merely put the stuffing mixture in a greased flat casserole, approximately 9- by 13-inch, and bake in a 350-degree oven for about 20 minutes or until it is warm.

                      Yield: 10 to 12 servings (P).

                      Jewish Cooking in America
                      Joan Nathan

                      Creole Farfel Kugel - Substitute vegetarian broth and oil to make vegetarian though!
                      Recipe courtesy Emeril Lagasse, 2000
                      Show: The Essence of Emeril Episode: Passover

                      Recipe Summary
                      Prep Time: 20 minutes Cook Time: 45 minutes
                      Yield: 10 servings

                      6 tablespoons chicken fat
                      2 bell peppers, chopped
                      5 green onions, chopped
                      4 stalks celery, chopped
                      4 cloves garlic, chopped
                      1/2 cup chopped parsley
                      1 16-ounce box farfel
                      2 eggs, lightly beaten
                      Pine nuts (optional)
                      22 ounces chicken broth
                      Salt and pepper, to taste
                      2 teaspoons Emeril's Original Essence, recipe follows
                      1/4 cup sliced mushrooms

                      Preheat the oven to 350 degrees F.

                      In a large skillet add chicken fat and saute bell peppers, green onions, celery, garlic, and parsley until softened, about 6 minutes. Add farfel and cook 2 to 3 minutes. Add eggs and cook 2 minutes. Add remaining ingredients and mix well. Bake in a greased 3-quart casserole for 30 to 45 minutes.

                      Essence (Emeril's Creole Seasoning):
                      2 1/2 tablespoons paprika
                      2 tablespoons salt
                      2 tablespoons garlic powder
                      1 tablespoon black pepper
                      1 tablespoon onion powder
                      1 tablespoon cayenne pepper
                      1 tablespoon dried leaf oregano
                      1 tablespoon dried thyme

                      Combine all ingredients thoroughly and store in an airtight jar or container.

                      Yield: about 2/3 cup