Three recipes for a perfect vegan Pesach

Photo: Ben Rebuck[Missing Credit]

Chopped liver

This contains tofu, so in not suitable for those avoiding kitniyot. 

Ingredients:

1 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
100ml/3½fl oz vegetable stock
500g/1lb 2oz chestnut mushrooms
40g/1½oz shelled walnuts
1 tsp balsamic vinegar
300g/10½oz block firm tofu, chopped
½ tsp ground turmeric
1 tsp black salt
1 tsp vegan mayo
Salt and freshly ground black pepper, to taste
Matzah, to serve

Method:

• Heat the olive oil in a large pan, add the onion and garlic and cook to soften.
• Add the vegetable stock and cook until the liquid evaporates.
• Add the chestnut mushrooms and fry until cooked.
• Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic.
• Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency.
• Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together.
• Stir the tofu mixture into the blended mushrooms and mix to combine.
• Transfer to a serving bowl and serve with bread and/or crackers of your choice.

[Missing Credit]

Chicken soup

For the soup:

1 leek
2 carrots
1 white onion
1.5L water
5tbsp vegan chicken stock (I use Osem)
1tsp white pepper
Pinch of salt to taste

For the matzah balls:
115g (1 cup) medium matzo meal|
1 pinch salt
1 pinch black pepper
1tbsp vegan egg replacer
30ml of the soup broth

To serve:

Black pepper
Pesach soup croutons

Method:

• In a large saucepan, add the water, whole onion, chopped leek and carrot
• Add your stock - I use 3 heaped tablespoons for every litre of water, so for this I used 5. Taste as you go along, you can definitely use too much or easily not enough.
• Add the white pepper and a pinch of salt and bring to a boil.
• The broth will change flavour once the veggies have started to cook out, so be patient with the seasoning.
• Once boiling, place a lid on and leave to cook for up to 2 hours (minimum 1 hour recommended).
• For the matzo balls, add the matzo meal, egg replacement and broth to a bowl and mix.
• Refrigerate for 10 minutes before using wet hands to form into small balls.
• Refrigerate again for 5 minutes before adding to the soup until cooked (about 10 minutes).
• Serve the soup with cracked black pepper and soup croutons.

Photo: Ben Rebuck[Missing Credit]

Chocolate Torte:

Ingredients:

For the base:

250g (around 2 cups) ground almonds (aka almond flour/meal)
2tbsp cocoa powder
1tsp cinnamon (optional but nice)
50g coconut oil
3tbsp maple syrup
1/2tsp fine salt

For the filling:

1 can coconut milk (about 400ml)
450g dark chocolate
1tsp vanilla extract
1tsp sea salt (optional)

Method:

• In a bowl, combine the base ingredients. If your coconut oil is solidified, melt in the microwave in 20-30 second increments until liquid.
• Mix together well.
• Using a 23cm (9inch) pie tin, grease the bottom and pour in your mix, using your hands to mould it to the sides.
• Bake in a preheated oven at 180c for 12-15 minutes and set aside to cool.
• Meanwhile, heat your coconut milk on a stove or in the microwave and then pour over your chocolate. Leave for a minute then mix.
• Add vanilla and optionally the sea salt and pour into the base.
• Leave to set in the fridge for a 2-3 hour minimum but ideally overnight is a safer bet.
• You can sprinkle some flaky salt on top to combat that sweetness and serve with in season berries.

For more Vegan Pesach inspiration head to bensvegankitchen