I’ll be honest. I hate gefilte fish—vegan, gluten-filled, or not. It all began two Passovers ago when I made gluten-free gefilte fish and it spilled all over my brand new car. No, it hasn’t ever smelled right since. So when I saw a recipe for vegan gefilte fish, I thought, “What’s the worst that could happen?”
So I played around with this vegan recipe and made it gluten-free as well, and voila! Completely non-traditional seder food. As someone who does—under non-gefilte fish conditions—prefer to keep it as traditional as possible, I have to say that I would rather eat this vegan, gf version any Passover of the year. Plus, it’s super easy.
Yehuda has been killing it with the gluten-free matzo for awhile now –
So the gluten-free types have been able to enjoy the season for several years already.
As far as the vegan portion, well, I don’t know what that weird jelly is when you buy gefilte fish, but I’m very happy to not have that at my table tonight. Removing the egg for stick-to-it-ness did not seem to effect the final shape of the GFV gefilte either. Which should look like this before you put them in the pot—
But you really do need to watch the clock when you’re cooking, one minute too long and they will fall apart. And since I actually prefer potatoes, parsnips and cauliflower to white fish, well, the vegan’izing of this dish was a-OK with me. Better than OK since I actually ate this version. Now, let’s get on with the hiding of the (gluten-free) matzo!
Here’s how you do it up:
Gluten-Free & Vegan Gefilte Fish
adapted from Jewish Vegetarian Society
Prep time: 15 minutes Cook time: 15 minutes
1 medium cauliflower
1 large parsnip
1 medium potato
1 small onion
2 tablespoons gluten-free matzo meal
2 tablespoons almond meal
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
½ teaspoon salt
4 cups gluten-free vegetable stock
1 teaspoon Old Bay Seasoning (optional)
1 small carrot
a squeeze of lemon, to serve
- Bring large pot of water to the boil and add the potato, parsnip and cauliflower. Cook for 10 minutes, or until softened.
- Grate the onion into a large bowl and set aside.
- Strain all the water from the cooked vegetables, and add to the large bowl. Mix with onion, then mash to create your “dough.”
- Add the salt, pepper and celery salt, gluten-free matzo meal and almond meal and mix well.
- Use two tablespoons to form “Gefilte Fish” shaped patties (i.e. small lemon shapes/rugby ball shapes). Allow to stand for 10 minutes.
- Bring vegetable stock to the boil then lower the heat. Add the carrot.
- Carefully place the “fish” patties in the broth and cook on a low heat for 4-5 minutes. Do not overcook or they will start to disintegrate.
- Gently remove the “fish” with a slotted spoon and allow to cool. Remove the carrot and cut into diagonal slices.
- Plate up the “fish” or refrigerate until needed.
- Serve topped with a slice of carrot, and sprinkle of Old Bay Seasoning if you desire. Squeeze a lemon over “fish” and serve.
Makes: 12 servings