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vegan pesach help

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Our family has been vegetarian for years, but we've recently become mainly vegan (as opposed to strictly vegan) for health reasons. Any amazing vegan Pesach recipes? We eat kitniyot.

TIA!

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  1. You might get some ideas from this thread from last Pesach. (BTW, I wound up making the nut loaf that, at the time, I said I hadn't made in years. It turned out well, but it does have cheese, so it might not fit your specifications.)

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    1. Some of us, like ME, need exactly what you need in your question box!

      I will be posting my neighbors potatoe peseach cholent. If you are specific, I can ask her.

      I have a recipe that I took off a clone site, that needs cheese which I will be omitting. When my eyes are open, I will post it!

      1 Reply
      1. If you eat kitniyot, a vegan Pesach isn't very different form a vegan year round menu.

        If you live in a place where this is possible, you should hit up a store in a frum Sephardi neighborhood. Or find one online.

        3 Replies
        1. re: AdinaA

          yes, that's a good idea. We're in NJ. Any recommendations for where to head this weekend?

          1. re: noya

            I'll bet you a tray of Pesachdik quinoa sushi that you get your answer within an hour

            http://chowhound.chow.com/topics/840857

        2. If you eat kitnyot, maybe quinoa?

          7 Replies
              1. re: DeisCane

                The Talk on CBS had some vegan recipes on today

                The Shiksa Blog had their weekly email with a vegan potatoe pie made with roasted veggies. It looked delicious

                  1. re: moonlightgraham

                    these are wonderful blogs--thank you!

                  2. re: laura10952

                    thanks! I happen to read the Shiksa blog, too, and saw that recipe!

                    1. re: laura10952

                      Looks delish but it has an egg so that won't work for vegans. I have vegan company for Pesach so I'm always on the lookout for good recipes.

              2. Ratatouille is one of my favorites for pesach, since this is the time of year when I start craving lighter (i.e. less root vegetably) fare.

                I'm doing a "kitniyot fest" at my place and will be making a lot of Indian food which, except for the paneer, will be entirely vegan.

                Also, you can make roasted veggie soups (a KLP handblender is worth every penny).
                -Toss the veggies you have on hand (most anything but summer squash or eggplant will do), including onion and garlic, with oil, salt, pepper and herbs/spices.
                -Roast in the oven.
                -Towards the end of the roasting, start cooking some peeled and chopped potatoes and bring to a low boil with some veg stock*.
                -Add the roasted veggies (cut into smaller pieces as needed) and bring to a simmer.
                -Blend everything once it has softened, cook and blend in extra potato to thicken.

                *If you have left over boiled potatoes, skip this and bring everything to a boil at once.

                7 Replies
                1. re: CloggieGirl

                  those are great suggestions. any recs for Indian food? I haven't tried making it at home but this might be the perfect opportunity!

                  1. re: noya

                    I think Indian food might be quite challenging since all ground spices need to be certified kosher for passover and Indian food often usually contains a lot of spice.

                    I would like to make some suggestions in addition to the blog links (for which I'm grateful) previously posted by others. Here are three books I could not do without as a vegan during Passover: (in order of usefulness; all are vegan) Vegetarian Pesach Cookbook by Roberta Kalechofsky ; No cholesterol Passover recipes (Debra Wasserman) ; Jewish Vegetarian Year Cookbook Roberta Kalechofsky and Rosa Rasiel. As a vegan I think it's worth investing in the Vegetarian Year. I've found it invaluable for High Holy Days.

                    None of these is expensive and all are readily available. If you want to invest a bit more money, Nava Atlas's new book the Vegan Holiday Kitchen is beautiful and includes two separate sections on Pesach (one Ashkenaz and the other Sephardic; but even the Sephardic is adapted so most recipes do not include kitnyot or can be easily substituted. The pictures are lovely and her recipes are invariably very easy and very tasty. If you don't know of a homemade egg substitute for baking, there are a number recipes around. If you need one and goggle doesn't yield one, I can post the one I use.

                    1. re: lburrell

                      Last year I made an Indian dish which turned out great, and this year I plan to do a Chicken Tikka Masala. There are many spices that are easily available KFP.
                      Here are some that I have, and many of which are likely to be used in Indian dishes: allspice, black pepper, cayenne pepper, cinnamon, cinnamon sticks, cloves, crushed red pepper, cumin, garlic powder, ginger, nutmeg, onion powder, peppercorns, whole chili peppers, turmeric, white pepper. And don't forget, you can use the "original" version of some of these, like actual ginger or onions.

                      1. re: queenscook

                        My point of view is a bit different, based on geography. Living in Berkeley, I've often crowed about our fresh produce. We are looking forward to fresh local asparagus and strawberries for Pesach. The downside is that KFP spices are not as readily available here as they are back east or even in Los Angeles. One memorable year we couldn't even get KFP cinnamon. We do have a spice grinder but it is challenging to use with cinnamon sticks or whole cloves. Ginger and Onions are fine fresh, but not really substitutes in terms of texture (and in the case of flavor) for the ground.

                        1. re: lburrell

                          Yes, sorry. Living in the NY area, I forget what we have access to that others may not.

                          1. re: queenscook

                            No need to be sorry. I'll think of y'all as I'm enjoying organic local strawberries and asparagus. And things have been looking up, since our one Kosher market in the East Bay got the word that there are some serious foodies in the Kosher community. Who knows? This year maybe we can even find KFP canned tomatoes!!
                            Happy Pesach

                            1. re: lburrell

                              I was flipping through Better Homes and Gardens this month at the dentist's office. There were some nice looking asparagus recipes.

                2. This was a big hit last year, and very simple.
                  http://www.epicurious.com/recipes/foo...

                  We didn't bother forming it into timbales, just served it out of the mixing bowl.