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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    • Kevin Carr
    • 9th September 2013

    I made these but added a tablespoon of sushi seasoning. Could also use finely sliced nori.

    Tried just two in the stock on an extremely low simmer and they fell apart.

    So the rest I just pan fried and they were really good. Latke style.

    • Elaine israel
    • 21st March 2014

    I made this recipe today and spent 3 hours at it. I lost 16 quenelles. I decided to bake them. They were delicious. I baked them at 300 for 1/2 an hour. They tasted pretty close to gefilte fish especially with horseradish.

      • Clyde Lerner
      • 11th April 2015

      If you’re around Elaine . . . did you put anything on the pan when you baked them? Did you soak them in vegetable broth at all?

    • Shyaporn Theerakulstit
    • 15th September 2015

    The recipe, as stated, is VERY watery. I used 3-4 times the amount of matzo meal suggested in order to get a thick enough consistency for the “fish” ovoids to be even remotely firm enough.

    I also recommend retaining the water used to boil the initial root vegetable mixture, to add to the broth, as it tends to get a bit thick after a few rounds of cooking.

    Good taste, though. Would make again.

    • Rob Montague
    • 14th June 2017

    Thanks to everyone for the previous comments and suggestions. I’m going to try this recipe soon. Just looking at it, though, I would probably add some vegan egg-replacer as a binder (Ener-G brand egg replacer is kosher for passover but there are other alternatives you might prefer) and I would add some kelp powder to the mixture to achieve a “fishy” flavor. For the poaching liquid I would also make some Japanese kombu dashi and use it as the base stock to which onion, carrot, celery and salt can be added to achieve the traditional flavor. For fans of jellied broth, some agar-agar powder (about half the amount normally called for to firmly set the amount of liquid) will result in a softer jelly. Actually, some agar-agar powder added to the “fish” mixture could also help firm up the final “fish” balls and get the texture of the non-vegetarian original!

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