Vegetarian Passover Recipes For the Seder or For Anytime
Are you or one of your guests for the seder a vegetarian? Passover cuisine may seem meat-heavy, but non-carnivores actually have plenty of options during this Holiday of Freedom. Here are some delicious vegetarian-friendly recipes that your whole seder crowd will love. And as an added bonus, most of them are low in fat!
Low-Fat Mock Chicken Soup & Vegan Matzah Balls
It wouldn’t be Pesach with chicken soup and matzah balls. Try making this mock version for everyone – even your carnivore guests will probably prefer it!
8 dried shiitake mushrooms
3 cups boiling water
5 medium carrots, sliced + 2 carrots, sliced
2 medium onions, coarsely chopped
1 parsnip, coarsely chopped
3 stalks celery, coarsely chopped
1/4 c water
1 T extra virgin olive oil
10 cups water
2 bunches green onions, trimmed
1 potato, unpeeled, coarsely chopped
1-inch piece of ginger, peeled, thinly sliced
1 clove garlic, sliced
salt, pepper, thyme & marjoram to taste
Onion powder (optional)
Soak the shiitake mushrooms in a medium bowl of boiling water for 45 to 60 minutes.
Meanwhile, in a large stockpot, sauté onions, parsnip, celery and 5 carrots in 1/4 cup water and olive oil. Stir frequently and add water as necessary to prevent sticking. Cook for 7-10 minutes until tender and golden.
Add the rest of the water, green onions, potatoes, ginger, garlic, salt, thyme and marjoram to the stockpot.
Remove mushrooms from the bowl, retaining the soaking water. Thinly slice the mushrooms and discard the stems. Add the mushrooms and soaking water to the pot. Cover and bring to a boil. Lower the heat and simmer for 50 minutes.
To make a clear broth like chicken soup, remove vegetables with a slotted spoon or strainer, pressing on them to extract all the liquid. Season the soup with salt, pepper and onion powder, if desired. Add remaining sliced carrots and simmer for 5-7 minutes.
|Visit our holiday recipe site, Holiday Eats, for these additional Vegetarian Passover recipes.|
Traditional matzah balls use eggs to bind the mixture together. Since vegans don’t eat products derived from animals, this vegan-friendly version uses tofu instead. Note that tofu is made from soybean, a legume which Ashkenazi Jews of Eastern European descent don’t traditionally eat on Passover. If you and your guests are from Sephardic descent, of if you tend toward leniency, then you can all enjoy these delicious vegan matzah balls.
This simple and refreshing salad can be served warm or cold and is equally delicious either way. Consider this a modern take on the traditional tzimmes recipe, and you’ve got a perfect seder side dish.
If you’re like the kids in the delightful children’s Passover story A Carp in the Bathtub, then this fish-free gefilte fish recipe is perfect for you.
This recipe, adapted from the New York Times Passover Cookbook, makes an exceptionally refreshing salad with just the right hint of spiciness. Perfect for a spring Passover day – or anytime of year.