Vegan Gefilte Fish

Vegan Gefilte "Fish"

Vegan Gefilte "Fish"

Vegan Gefilte Fish
Recipe Type: Vegan
Author: Suzanne Barnard
Prep time:
Cook time:
Total time:
Serves: Makes 12
Gefilte Fish is a traditional Ashkenazi Jewish dish made of ground fish. It is often served as a starter on Shabbat and Jewish holidays. This delicious fish- and egg-free version is an easy to prepare and kosher for Passover.
  • ½ medium cauliflower
  • 1 large parsnip
  • 1 medium potato
  • 1 small onion
  • 1 tablespoon fine matzo meal
  • 1 tablespoon medium matzo meal
  • 2 tablespoons ground almonds
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon celery salt
  • ½ teaspoon salt
  • 1 litre vegetable stock
  • 1 teaspoon Schwartz “Fish Herb and Spice Blend” (optional)
  • 1 small carrot, for garnish
  • a squeeze of lemon, to serve
  1. Peel the potato and parsnip and cut these into small pieces. Break the cauliflower into florets.
  2. Bring a pan of water to the boil and cook the potato, parsnip and cauliflower for 10 minutes, or until softened.
  3. Meanwhile, grate the onion into a large bowl.
  4. When the vegetables are cooked, add them to the bowl along with the grated onion. Mash thoroughly.
  5. Add the salt, pepper and celery salt, matzo meal and ground almonds. Mix well.
  6. Use two tablespoons to form “Gefilte Fish” shaped patties (i.e. small lemon shapes/rugby ball shapes). The tablespoons help keep each one neat and uniform. Allow to stand for 10 minutes.
  7. Bring a litre of vegetable stock to the boil (the pan which was used to cook the vegetables can be used again) then lower the heat.
  8. Add the carrot, whole, into the broth.
  9. 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.
  10. Gently remove the “fish” with a slotted spoon and allow to cool. Remove the carrot and cut into diagonal slices.
  11. Plate up the “fish” or refrigerate until needed.
  12. Serve topped with a slice of carrot, a sprinkle of Schwartz “Fish Herb and Spice Blend” (optional), a squeeze of lemon and some “chraine” (horseradish and beetroot sauce).



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