Thursday, 26 March 2009
Vegan Gefilte Fish
OK, so this doesn't really taste too much like the real thing. But it tastes great and looks real! 2 large onions, chopped
2 large potatoes, peeled
vegetable oil (canola is best)
2 cloves garlic, minced
1 large eggplant
2-3 tbsp. fresh parsley, chopped
ground black pepper
1-2 tbs nutritional yeast (optional-leave out for Passover!)
- Preheat the oven to 400°F.
- Boil the potatoes until they are just beginning to get soft
- Fry the onions in 1-2 tbs. of oil until they are lightly browned.
- Cut off the ends of the eggplant and slice lengthwise. Brush with a little of the oil, and place in the oven. Poke the skin in a few places. Bake the eggplant about 20-30 minutes until the skin begins to wrinkle. Carefully remove from the oven and scoop out the flesh into a bowl.
- Lower oven temperature to 325°F.
- Mash the potatoes, add the eggplant, onion, nutritional yeast, garlic, chopped parsley, and season to taste with salt, paprika and pepper. Add matzo meal to make a firm consistency (the mix should hold together but not be too hard).
- After wetting your hands, make patties with the mixture-about 2 inches across and 1/2-1 inch thick works well. Place on oiled baking pans and brush each patty with some oil. Bake in the oven for 30 minutes until they are just brown.
- The gefilte "fish" is great hot or cold and with any of your favorite toppings.