Need ideas for pescatarian/vegetarian main course for Passover seder

[Anonymous]

In the past year, my two children have become pescatarian. While prior to that we rarely ate red meat, our seder was the one time of year I made my family's (incredibly delicious) brisket. With that off of the table for this year, I need ideas for a delicious new main course. Any great pescatarian or vegetarian recommendations are greatly appreciated!

[Anonymous]

Will your kids eat mushrooms? I was a vegetarian for many years and our go-to celebratory main courses always involved mushrooms for that savory, meaty vibe. Deborah Madison's Vegetarian Cooking for Everyone has a mushroom galette recipe we've made many times:

https://tastingspoons.com/archives/5436
http://nirmalascookingcorner.blogspot.com/2007/09/mushroom-galette.html

(These say "adapted from" and I don't have the cookbook in front of me to know how much they might have changed up the recipe).

For a similar concept with a fancier presentation, a mushroom Wellington:

https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/

If you make the pie crust for the galette vegan or use vegan puff pastry for the Wellington, and use a substitute for butter for the galette, these are parve so can be served with brisket for the omnivores.

[Anonymous]

Cannot go wrong with roast whole plank salmon. Depending on your family's kitniyot policy, you could do risotto, creamy polenta, roast potatoes, cauliflower puree, sweet potato mash, roast asparagus, etc. For our seder we are doing whole roasted trout, au gratin potatoes, green peas, and a lemon cake with almond flour.

[Anonymous]

Anonymous wrote:Will your kids eat mushrooms? I was a vegetarian for many years and our go-to celebratory main courses always involved mushrooms for that savory, meaty vibe. Deborah Madison's Vegetarian Cooking for Everyone has a mushroom galette recipe we've made many times:

https://tastingspoons.com/archives/5436
http://nirmalascookingcorner.blogspot.com/2007/09/mushroom-galette.html

(These say "adapted from" and I don't have the cookbook in front of me to know how much they might have changed up the recipe).

For a similar concept with a fancier presentation, a mushroom Wellington:

https://www.feastingathome.com/mushroom-wellington-rosemary-pecans/

If you make the pie crust for the galette vegan or use vegan puff pastry for the Wellington, and use a substitute for butter for the galette, these are parve so can be served with brisket for the omnivores.

NP. That looks absolutely delicious (I love mushrooms!), but pie pastry and the like wouldn’t be kosher for Passover.

[Anonymous]

OMG you're right, I apologize for that! I wasn't focusing on the kosher for Passover part but only the kosher part. My bad.

[Anonymous]

Kitniyot or no? (Beans, rice, corn...)

For RH this year I actually made chickpeas braised in the same sauce ingredients my mom uses for brisket, if you want a nod to the idea of brisket.

Otherwise I tend to make quinoa patties, because they're filling and travel well. I also make Mollie Katzens un-chicken soup, but I double the mushrooms for more flavor. And veggie liver which I can happily eat it all week (sauteed mushrooms, sauteed onions, hard boiled egg, ground walnuts, a little mayo, in the food processor, on garlic tam tams)

[Anonymous]

Anonymous wrote:Cannot go wrong with roast whole plank salmon. Depending on your family's kitniyot policy, you could do risotto, creamy polenta, roast potatoes, cauliflower puree, sweet potato mash, roast asparagus, etc. For our seder we are doing whole roasted trout, au gratin potatoes, green peas, and a lemon cake with almond flour.

This is OP. Can I just come over to your house? Because that menu sounds amazing!

[Anonymous]

OP here. Thank you all for the great ideas for a Seder and beyond! I shouldn't read these posts on an empty stomach because now I want to try them all.

[Anonymous]

I am roasting a side of salmon for the non-meat eaters and starting with a vegetarian pate & Matzoh
https://www.kosher.com/recipe/vegetarian-chopped-liver-6834

[Anonymous]

I am going with the policy that not every food has to be compatible with ever guest since my guests do not all agree on what is Passover acceptable (things like corn syrup)..before you even worry about Kosher, vegetarian, low carb, no dairy. I do not think anyone will be hungry. I am serving meat, a non dairy squash Kugel, tzimmes, potatoes, and fruit. Anyone was invited to bring a dish to meet their needs.

[Anonymous]

are you serving meat so you need it to be pareve, or can you do dairy? If cheese is ok, this has been popular for my family for many years https://toriavey.com/toris-kitchen/spinach-feta-artichoke-matzo-mina/

I usually do vegetarian matzo ball soup to start (veggie broth, lots of carrots and celery and parsnips) and tzimmes on the side.

[Anonymous]

Could you do eggplant parmesean? I do a big disposable tray. Would require matzoh bread crumbs though. I just scored some at Moms Organic. I slice the eggplant, then cut slices into halves or quarters, dip in egg, then bread crumbs, and layer in a tray with pre-made sauce like Raos. I think it takes about 3 large eggplants, and a ton of sauce maybe 6+ jars. Give 1-2 hours prep time for cutting and frying the eggplant. You can put mozzarella on top, foil, then bake 400 for 45 minutes to hour. You could use it as a topper on matzoh - would be great.

Grilled portobello mushrooms would be a nice accompaniment. Maybe 2 per person. It takes a while though, maybe 30 minutes+.

[Anonymous]

Anonymous wrote:Could you do eggplant parmesean? I do a big disposable tray. Would require matzoh bread crumbs though. I just scored some at Moms Organic. I slice the eggplant, then cut slices into halves or quarters, dip in egg, then bread crumbs, and layer in a tray with pre-made sauce like Raos. I think it takes about 3 large eggplants, and a ton of sauce maybe 6+ jars. Give 1-2 hours prep time for cutting and frying the eggplant. You can put mozzarella on top, foil, then bake 400 for 45 minutes to hour. You could use it as a topper on matzoh - would be great.

Grilled portobello mushrooms would be a nice accompaniment. Maybe 2 per person. It takes a while though, maybe 30 minutes+.

Wait - forgot to say you FRY the breaded egoops! in olive oil till golden before you put in tray. oopps!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Could you do eggplant parmesean? I do a big disposable tray. Would require matzoh bread crumbs though. I just scored some at Moms Organic. I slice the eggplant, then cut slices into halves or quarters, dip in egg, then bread crumbs, and layer in a tray with pre-made sauce like Raos. I think it takes about 3 large eggplants, and a ton of sauce maybe 6+ jars. Give 1-2 hours prep time for cutting and frying the eggplant. You can put mozzarella on top, foil, then bake 400 for 45 minutes to hour. You could use it as a topper on matzoh - would be great.

Grilled portobello mushrooms would be a nice accompaniment. Maybe 2 per person. It takes a while though, maybe 30 minutes+.

Wait - forgot to say you FRY the breaded egoops! in olive oil till golden before you put in tray. oopps!

eggplant not egoops. I give up. : (

[Anonymous]

Harissa roasted salmon
Quinoa stuffed peppers
Grilled Veggie Kebobs with gremolata
Tofu made in brisket sauce