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Vegan Passover

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noya Mar 10, 2013 07:12 PM

Putting together our menu--any suggestions?

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    alc RE: noya Mar 11, 2013 09:56 AM

    I have prepared vegan seders over the years. Among the menu items have been:

    appetizers: tapenede, guacamole, veg. "chopped liver", babaganough

    salads

    soup (veg "chicken broth"; veg soup thickened wtih potatos or cashew cream) (Nava Atlas has a nice recipe for matzo balls made with quinoa)

    mains: stuffed cabbage, stuffed eggplant, roasted portobella mushrooms, nut loaves, mixed veg. stews

    sides: other salads, steamed vegs (often marinated), beets, nut or herb sauces for the sides

    5 Replies
    1. re: alc
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      magiesmom RE: alc Mar 21, 2013 07:31 PM

      cabbage stuffed with what? quinoa?

      1. re: magiesmom
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        alc RE: magiesmom Mar 24, 2013 07:43 PM

        Over the years, I have used stuffings with quinoa, farfel, ground nuts, and just mixed vegetables. I think the "standard" vegetarian stuffed cabbage is a farfel stuffing, but the others work too

        1. re: alc
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          magiesmom RE: alc Mar 25, 2013 03:50 AM

          That's interesting. Thanks. I realized as I read your answer that I have never considered stuffed cabbage for Passover because I think if it as a fall or winter food and I am looking always for Spring things for Seder.
          But I will now.

          1. re: magiesmom
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            alc RE: magiesmom Mar 25, 2013 05:58 AM

            I like it because it makes for a substantial and festive main course and takes well to being prepared in advance and being re-heated. This year, at least where I live, we are having a wintery Pesah! But stuffed cabbage can be a lighter, spring-time dish if you use a vegetable-only stuffing. With no starch or beans it doesn't hold together as well but it works if you serve carefully or use some mashed potato or squash. I happen to like a stuffing of chopped mushrooms and cabbage mixed with shredded baking potato.

            1. re: alc
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              magiesmom RE: alc Mar 26, 2013 05:27 AM

              That sounds good.

    2. Science Chick RE: noya Mar 11, 2013 11:03 AM

      This is the absolute best vegan chopped liver I have ever had. Been making it for a couple of years now and even the meat-eaters in the family love it:
      http://www.bojongourmet.com/2011/04/l...

      Note that no salt is called for..this isn't a mistake! Between the miso and umeboshi plum paste, it is PLENTY salty enough.

      9 Replies
      1. re: Science Chick
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        noya RE: Science Chick Mar 12, 2013 10:05 AM

        wow, thank you so much! this looks wonderful! definitely going to make it. just a note, though: the lentils make it not suitable for Passover for Jewish people of Eastern European descent

        1. re: noya
          Maxinella RE: noya Mar 19, 2013 12:02 PM

          And the miso is fermented - also a no-no at Passover.

          Try Joan Nathan's instead

          oan Nathan's Mock Chopped Liver (Especially for Vegetarians) recipe
          Appetizer to be served with matzah.
          Recipe taken from JEWISH COOKING IN AMERICA (Alfred A. Knopf, 1998).
          Ingredients

          One-half pound mushrooms, chopped
          1 small onion, chopped
          3 tablespoons vegetable oil
          1 cup chopped walnuts
          Salt and freshly ground pepper to taste
          1 tablespoon water
          1. Sauté the mushrooms and onion in the vegetable oil over a medium heat until the onion is clear.

          2. Turn into a blender or food processor, add the walnuts, salt and pepper, and the water. Process until blended but not too smooth. Serve as a spread with matzah.

          Yield: about 1 cup

          1. re: Maxinella
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            ferret RE: Maxinella Mar 19, 2013 02:03 PM

            My mom used to make this every Pesach but it's mock chopped liver in appearance only. It's more of a tapenade and if you're going to do this then you can also serve an olive or tomato tapenade as a complementary flavor profile.

            1. re: Maxinella
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              magiesmom RE: Maxinella Mar 19, 2013 02:16 PM

              I like this a lot and have made it often. It is much improved by toasting the walnuts.

              1. re: magiesmom
                Maxinella RE: magiesmom Mar 19, 2013 02:44 PM

                I second the walnut toasting. Also, make sure you saute the onion for a long time, until it's really caramelized.

              2. re: Maxinella
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                noya RE: Maxinella Mar 20, 2013 09:42 AM

                thank you for this helpful addition

                1. re: Maxinella
                  Science Chick RE: Maxinella Mar 20, 2013 11:13 AM

                  I believe the rules of fermentation are directed at grains, so as to prevent any leavening. Even ultra orthodox will eat Risel Borscht at Passover, a type of fermented beet soup. Miso is made from soybeans, not grain. If you follow the Ashkenazi doctrines, it would not be allowed anyway since it is from soybeans. But I'm not so sure that it would be excluded if you follow the Sefardic traditions that allow legumes.

                  1. re: Science Chick
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                    magiesmom RE: Science Chick Mar 21, 2013 06:43 PM

                    All my sephardic friends use miso to make faux chicken soup for Passover.

                    1. re: Science Chick
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                      CloggieGirl RE: Science Chick Mar 24, 2013 12:15 PM

                      Fermentation isn't the issue. It's the problem of barley, soy or chickpeas. Barley is a no-no for everyone and causes possible cross-contamination problems for Sephardim who would otherwise eat the other miso.

              3. mrsleny RE: noya Mar 11, 2013 08:21 PM

                I love this mock chopped liver recipe and have made it many times. It is similar to the one posted by Science Chick.

                http://www.vegparadise.com/cookingwit...
                (1/3 of the way down the page)

                6 Replies
                1. re: mrsleny
                  Science Chick RE: mrsleny Mar 12, 2013 06:02 AM

                  Wow, that *is* similar. I have to say, though, that the umeboshi really adds that special umami-ness!

                  1. re: mrsleny
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                    cresyd RE: mrsleny Mar 12, 2013 06:06 AM

                    Depending on the kind and/or level of observance, lentils may or may not be acceptable during Passover.

                    1. re: cresyd
                      Science Chick RE: cresyd Mar 12, 2013 08:25 AM

                      True for Ashkenazi followers. But most vegetarians follow the Sephardic dogma that permits legumes. If not, it is almost impossible for a vegan to be observant during Pesach.

                      1. re: Science Chick
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                        noya RE: Science Chick Mar 12, 2013 10:09 AM

                        I think more correct is that most follow to their level of observance, regardless of their diet.

                    2. re: mrsleny
                      westsidegal RE: mrsleny Mar 24, 2013 12:07 AM

                      it'smade with lentils, something that some jews eschew during passover.
                      me, personally, i eat all the legumes, passover or no passover.
                      instead of matzo ball soup, everyone in my house gets lentil soup.

                      1. re: westsidegal
                        Science Chick RE: westsidegal Mar 24, 2013 08:20 AM

                        Again, it is only Ashkenazi Jews that consider legumes forbidden. Sephardics do eat them as part of their Passover diet. Growing up Ashkenazi, I was thrilled to learn this, and adopted the Sephardic rituals to complement my vegetarian diet!

                    3. c
                      cresyd RE: noya Mar 12, 2013 06:05 AM

                      On the kosher board, there's this thread http://chowhound.chow.com/topics/893639

                      One of the good suggestions is to look through various raw cookbooks that probably have a lot of crossover with Passover.

                      1. weinstein5 RE: noya Mar 14, 2013 08:42 PM

                        for the seder plate I have replaced the roasted shank bone with a roasted beet -

                        1. b
                          blinknoodle RE: noya Mar 23, 2013 09:12 AM

                          The NY Times just posted an article for a vegan passover. With most of my vegan proteins disallowed, it would be tough to eat for passover.

                          http://well.blogs.nytimes.com/2013/03...

                          __
                          http://tastespace.wordpress.com

                          1 Reply
                          1. re: blinknoodle
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                            noya RE: blinknoodle Mar 23, 2013 11:13 AM

                            A wonderful article--thank you so much! Will be using it this Pesach!

                            About your other comment: it's just 8 days. Not as hard as you might think.

                          2. m
                            magiesmom RE: noya Mar 23, 2013 02:35 PM

                            a friend swears by these vegan matza balls .
                            http://easteuropeanfood.about.com/od/...

                            1. Science Chick RE: noya Mar 25, 2013 09:49 AM

                              We had an early seder last night:
                              Appetizers: Vegetarian chopped liver (as described in previous post above) and sherried stilton with green peppercorns (ok, not vegan, but we are ovo-lacto vegetarians) served with WW matzohs

                              Usual Seder stuff then:
                              Quinoa-stuffed zucchinis/summer squashes - Qunioa stuffing had onion,celery, chopped tomato pulp, lemon zest, herb de provence, basil and pine nuts
                              Roasted sweet potato chunks - roasted in a dressing of apricot preserves, fresh orange juice, orange zest, onion slices, olive oil, tamari
                              Steamed Artichokes - (was going to make braised with lemon/dill, but just got TOO TIRED)

                              Dessert: Flourless mocha chocolate cake from 2010 Vegetarian Times:
                              http://www.vegetariantimes.com/recipe...
                              served with strawberries (spiked with kirsch) and whipped cream

                              1 Reply
                              1. re: Science Chick
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                                Rory RE: Science Chick Apr 14, 2014 10:52 PM

                                very nice spread Science Chick. I went to the Caribbean for my main dish, brown stew chicken with kidney beans. I just subbed the chicken with tofu and added the bean juice to make the sauce. It was delicious and historical as many Sephardim went there....(I too was too tired to steam those artichokes!)

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                                510jeff RE: noya Apr 13, 2014 05:10 PM

                                I would love to have the vegan stuffed cabbage recipes (for Ashkenazim.) quickly please.

                                I like both concepts quinoa - how do you treat? And the chopped mushroom, cabbage, potato version. Recipes, quickly please.
                                Tia

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