Passover: Sephardic-Style Seder
This colorful quinoa pilaf is a great addition to the Passover holiday’s festive Seder meal. Contributed to Vegan Holiday Kitchen‘s Passover chapter by a longtime reader of mine, Barbara Pollak, this pilaf is attractive made with a mix of red and white quinoa, but either color can be used on its own. Photos by Hannah Kaminsky. more→
Matzo balls aren’t always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you’re from, the Passover Seder doesn’t seem complete without matzo ball soup. Here’s a Sephardic-inspired matzo ball soup that’s completely vegan. Photos by Evan Atlas.
- 2 tablespoons olive oil
- 1 medium onion, minced
- 2 large or 3 medium leeks, white and palest green parts only, halved lengthwise and cut into 1/4-inch thick slices
- 2 medium potatoes, peeled and diced
- 3 medium carrots, sliced
- 3 medium stalks celery, diced
- 8 ounces white or brown mushrooms, cleaned, stemmed, and sliced
- 8 cups vegetable stock or water, or a combination (see note)
- 2 medium white turnips, peeled and diced
- 1 to 1½ cups diced ripe tomatoes (about 2 medium)
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- Vegan Matzo Balls
- Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
- Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
- Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
- Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.
Note: You can use 8 cups homemade vegetable broth, two 32-ounce containers low-sodium vegetable broth, or one 32-ounce container low-sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.
- Get more holiday recipes on VegKitchen’s Passover: Sephardic-Style Seder page.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Matzo minas are layered vegetable casseroles traditional to Sephardic Passover Seders. This one can be aptly described as a matzo lasagna. Many variations are made by Sephardic Jews of various cultures. This one is of definite Italian influence, and will certainly remind you of an eggplant lasagna. Photos by Evan Atlas. more→
Haroset is an intrinsic component of the Passover plate, a condiment made from fruit, nuts and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities. Sephardic haroset is made in various ways, but usually contains dates. This makes about 2 cups, which goes a long way at your Passover table. Photos by Evan Atlas. more→
These vegan matzo balls aren’t like the Jewish grandmothers’ classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free. Many vegan matzo ball recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food; these use quinoa flakes. They’re baked at a low temperature rather than boiled. Without egg as a binder, vegan matzo balls of any kind are more likely than not to fall apart in water. more→
This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It’s a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas. more→
This recipe for chocolate matzo brittle is rich, but an excellent way to use your surplus of matzo. A little goes a long way as a dessert after the Passover Seder. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky. more→
These little baked squares, rich with dried fruits, nuts, and wine, are a delectable Passover dessert. more→