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3 pints of water
1 large onion
2 carrots - peeled and sliced
30g dried soya mince
1 bay leaf
3 tspn salt
2 tspn vegetable stock
2 mushrooms - sliced
50g vermicelli
3 cloves of garlic
About 1/3 of a pack of coarse matzo meal
1 cup and 1/3 matzo meal
1 cup and 1/3 water
tspn salt or vegetable stock
tbpsns corn starch or potato starch
Vegan Shabbat Recipes
Sauté the vegetables in a large pan, then add the water and bring to a boil.
Reduce to a simmer, stir in the rest of the ingredients (bar the pasta), and cook, covered for 30 minutes. Add the pasta and cook for a further 10 minutes.
Mix all the ingredients together and leave to chill for at least an hour.
Form into small balls and drop into boiling water, then reduce to a simmer and cook for 20 minutes.
Carefully drain and cool.
Serve in hot soup
Chcken Soup with Lokshen and Kneidlach
Prep time: 40 minutes
Resting time: 1 hour
250g dried black, french or puy lentils- soaked overnight
1 large onion- roughly chopped
300g mushrooms- roughly chopped
3 tspn salt
2 tspn ground pepper
Drain the lentils then boil until soft in fresh water, drain and leave to cool in a large bowl.
Fry the mushrooms and onion in plenty of vegetable oil until just soft and add to the lentils.
Mix the salt and pepper.
Using a stick blender or food processor blend the mixture to a just smooth consistency.
Leave covered in a cool place for the flavours to develop.
Adjust the seasoning as needed
Serving:
Serve on a side plate topped with spring onion and garnished with sliced tomato and or cucumber
Faux Chopped Liver Pate
Serves 16 as a starter
Prep time: 10 hours
Cooking time: 1 hour
Jasnas Kupus Salata
Allow 50g per person – 3 to 4 cabbages (1 large head of cabbage- around 1kilo)
Per 400g cabbage:
2 tblspn vinegar or lemon juice
2 tblspn sunflower or pumpkin seed oil
2 tspn salt
Finely shred the cabbage and place in a large bowl. Massage in the oil and vinegar then cover and leave to sit for at least an hour. Massage in the salt then cover and leave to sit for as long as possible. – Overnight is fine.
Prep time: 40 minutes
Resting time: 1 hour
200g vital wheat gluten
200g chickpea flour
400ml water
2 tspn ground black pepper
2 tspn salt
2 tspn mixed herbs
4 tspn onion powder
4 tspn garlic powder
4 tspn vegetable stock powder
4 tspn paprika
(oil and matzo meal for frying (approx. 100g or ¼ of a packet)
Mix all the ingredients together, stir well and leave to chill overnight
To cook:
Heat a cm of oil in a frying pan
Take a small handful of the schnitzel mixture in your hand and form into a ball then flatten on a dish of matzo meal, carefully turn over and coat the other side before sliding into the frying pan and cooking for 2 minutes on each side. The schnitzel should be no more than ¾ cm thick, and small enough to handle easily. Set aside and repeat until all the mixture is cooked.
Schnitzel
Serves 12 - 14
Prep time: 12 hours
Cooking time: 40 minutes
300g self-raising flour
200g granulated sugar
1 tspn baking powder
60ml vegetable oil
300ml water
(plus- 2 apples, 40g raisins or sultanas (optional), 2 tbpsns cinnamon (optional), 2 tblspns sugar for topping)
Mix flour, sugar and baking powder together
In a separate bowl mix the oil and water
Set aside and prepare the apple topping
Grease an 8x10 cake tin
Sprinkle with sugar and cinnamon- enough to cover the bottom well
Core and thinly slice the apples (no need to peel)– arrange on top of the sugar, add raisins if using
Working quickly to avoid the apples browning:
Turn on the oven to 180c
Mix the wet and dry cake ingredients till just mixed, pour the batter over the apples and bake at 180c for about 20 minutes - or until a toothpick comes out dry.
Cool on a wire rack.
When fully cooled turn out so the apples are on the top, cut into squares with a sharp knife and serve.
Upside Down Apple Chuchen
Serves 12 as a small dessert
Prep time: 20 minutes
Cooking time: 20 minutes
1lb strong white flour
10 fluid oz warm water
1 tspn dried yeast
1 tspn salt
2 tblspn vegetable oil
2 tblspns sugar
(Plus, sugar, soya milk and poppyseeds for coating)
Mix all the ingredients together in a large bowl. Cover and let stand for at least an hour.
Remove from bowl and knead for 10 minutes then cover and leave to rest for another hour.
Knead again then divide into 5 equal pieces. Roll out into thin strands (around 12-14 inches).
Plait together tucking the ends underneath carefully and leave to rise on an oiled baking sheet in the shape of your choosing.- Brush with warm water to stop the dough drying out as it rises.
After 1-2 hours the loaf should have doubled in size and you can turn on the oven to 220 degrees while you prepare the topping.- Brush with soya milk then sprinkle with a teaspoon of sugar and plenty of poppyseeds.
Bake at 220 for 5 minutes, then reduce to 200 for a further 20 or until golden brown.
Remove from oven and cool on a wire rack before slicing or freezing (defrost at room temperature).
Challah
1 large loaf - Serves 10
Prep time 4-6 hours
Cooking time: 25 minutes