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Gefilte ‘Fish’ [Vegan, Gluten-Free]

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This year I wanted to make a vegan version of Gefilte fish – a version without the cruelty and death, without the cold tastelessness and slime. And I wanted it to look like the original and taste like fish (but better).

This is the recipe I came up with. It’s made with chickpeas and sauteed vegetables. The fish flavor comes from the seasoning – kelp and dulce flakes (if you don’t have both you can just use whichever you have), Old Bay and lemon. They look just like Gefilte fish, the texture is spot on and they taste like a much yummier version of the original “treat.”

Gefilte 'Fish' [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

194

Serves

4

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • ½ small onion, chopped
  • 2 small or 1 large celery stalk, chopped
  • 1 large carrot, chopped (save some for garnish)
  • 2 cloves garlic, chopped
  • 1-15 oz. can chickpeas, drained and rinsed
  • Salt and black pepper to taste
  • 1 tsp. Old Bay seasoning
  • 1 ½ tsp. dulce flakes
  • 1 tsp. kelp flakes
  • 1/8 tsp. cayenne pepper (optional)
  • Zest and juice of one lemon
  • Red cabbage, shredded
  • Prepared horseradish, if desired

Preparation

  1. Heat the oil in a skillet over medium-high heat. Add the onion, celery, carrots and garlic and let the sweat for about 3-4 minutes. You don’t want them to brown or change color. The veggies should just get softer. Add the chickpeas to the skillet and toss with the veggies. Mix in the seasonings. Remove from the heat and let cool.
  2. Transfer the chickpeas and veggie mixture to a food processor. Add the lemon zest and juice of half the lemon. Pulse the mixture and then process until smooth. Taste for any seasoning adjustments. Using a measuring cup, scoop 1/3 cup of the mixture and mold it into a gefilte fish shape. The shape is like a small football or a lemon. Lay the molded gefilte “fish” on a small baking sheet or plate. Repeat with the rest of the mixture. Cover the gefilte fishies with plastic wrap, letting the wrap fit around each piece. Refrigerate for at least an hour or until ready to serve.
  3. Serve each piece of Gefilte “fish” on a small bed of red cabbage and garnished with a small slice or a few shreds of carrot. Squeeze the remaining half lemon over the “fish” and cabbage. Serve with horseradish, if desired.

Nutrional Information

Per Serving: Calories: 194 | Carbs: 33 g | Fat: 5 g | Protein: 7 g | Sodium: 315 mg | Sugar: 10 g

 

AUTHOR & RECIPE DETAILS


photo

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.


 

 

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5 comments on “Gefilte ‘Fish’ [Vegan, Gluten-Free]”

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Chaya
3 Years Ago

This was SOOO delicious! Thank you so much for posting this - you\'ve brought back my gefilte fish without the nasty fishy smell permeating the kitchen.


Reply
Mike Whitten
3 Years Ago

Fish is not software, it does not have "versions". "The beginning of wisdom is to call things by their proper name ." --Confucius


Reply
Rusty ForeverFree
3 Years Ago

Does it have to compare with fish??? What is this??? Veggies taste so much better anyway.....


Reply
Andrea Beanato
3 Years Ago

Eww. Lol. Sounds ugly


Reply
Ellen Kessler
3 Years Ago

gotta have the red horseradish with it!


Reply
Sam Derrick
3 Years Ago

Josh Amy


Reply


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