A seder with a (vegan) twist - The Jewish Chronicle

By most estimations, a vegan dinner (no milk! No eggs! No meat!) over Pesach (no bread! No pasta! No soy!) would be a very niche event indeed. However, the sell-out event I hosted with JVS for second seder night last week (and the waiting list) would suggest that's not the case.

The vast diversity of this lovely event was clear days before it even begun. On one of the busy prep days in the week leading up to Pesach, I found myself chatting to the Shomer, Rabbi Eliyahu Leib Goldsobel, elbow-deep in what had to be five kilos of cauliflower.

Eli and I were surrounded by volunteers, some of whom have restaurant experience and some who need gentle guidance when peeling a carrot. None of this mattered – everyone joined together to help chop, sprinkle and stir this feast into existence.

The menu, created by myself and fellow chef Zoe Marks, turns out as wide-reaching as the kitchen behind it: guacamole from Mexico; lasagne from Italy; curry from Sri Lanka; beetroot dip from Russia; apple crumble, travelling not quite as far as its counterparts, from Great Britain.