The plant-based cooking project is made up of various components and takes some time to set in the fridge so be sure to get started at least a day before you plan to serve your Gefilte-ISH to guests, but it can be prepared up to 6 days before serving. The jelly is optional, but it is a fun addition to the experience and will leave traditional gefilte fish lovers with a taste of what they may remember. The flavor of Gefilte-ISH prominently features onions, like the original, as well as seaweed as a nod to the sea, and pairs well with the only condiment you’ll need: horseradish relish!

This plant-based and fully vegan recipe is a new one for The Gefilteria, and it’s one we hope to evolve, so please keep us posted with feedback and suggestions. 

Note that if using raw almonds, soak them in boiling water for about 30 minutes to loosen almond skins, then squeeze off the skins by hand. If using blanched almonds, simply soak in boiling water for about 30 minutes and then drain.

Serving Size

About 12 appetizer portions

Ingredients

Gefilte-ISH Quenelle Mixture

1 Tbsp wakame seaweed or 2 sheets of nori seaweed
2 Tbsp olive oil
1 cup onion, diced 
½ cup carrot, diced
1 cup whole raw almonds, soaked and skins removed -OR- 1 cup blanched almonds, soaked*
½ cup matzo meal 
¼ cup potato starch
1 ½ Tbsp sugar
1 Tbsp salt, plus more to taste
¼ tsp white pepper, or to taste
1 Tbsp nutritional yeast 
½ tsp garlic powder

Gefilte-ISH Broth

4 cups vegetable broth or seaweed tea (4 Tbsp wakame or nori soaked in 4 cups boiling water and strained) or a combination or vegetable broth and seaweed tea
2 Tbsp sugar
2 carrots, peeled and sliced into thick chunks on a bias

Gefilte-ISH Jelly (optional)

1 cup flavorful vegetable broth 
1 tsp agar powder

Instructions

To make the Gefilte-ISH mixture:

• Prepare seaweed tea by soaking wakame or nori in 1 ¼ cup boiling water for 30 minutes. While seaweed tea is brewing, saute onions over low heat in 1 Tbsp olive oil until soft. Onions should stay moist and color only slightly. Remove onions from pan and set aside. Add an additional Tablespoon of oil to the pan and saute carrots until slightly soft and still moist. Each vegetable should take about 5 minutes to soften. Strain seaweed tea, discarding the seaweed and retaining the liquid. 

• In a blender, combine almonds, carrots, onions, any oil left in the pan plus matzo meal, potato starch, sugar, salt, garlic powder, nutritional yeast and white pepper. Turn the blender on medium and slowly pour the seaweed tea into the blender a little at a time. Pause blender occasionally to scrape down sides of blender with a rubber spatula. Batter should be thick, not liquidy. Remove mixture from blender and place in a bowl. Cover, and refrigerate for at least 1 hour.

To prepare the broth:

• While Gefilte-ISH quenelle mixture is chilling, boil 4 cups vegetable broth and add sugar until dissolved. Add carrots and boil until soft, about 10 minutes. Remove from heat, let cool to room temperature, then distribute broth and carrots between two quart sized jars. Place jars in the fridge to chill.

To prepare the jelly (optional):

• In a small saucepan, heat 1 cup vegetable broth with 1 tsp agar powder. Stir over low heat for 5 minutes until it thickens. Remove from heat and pour into a shallow dish. Let sit in the fridge until cool until jelly forms. Break jelly into irregular pieces and distribute between broth-filled jars once broth is cooled. 

To Assemble:

• Prepare a saucepan with a steamer basket lined with parchment paper and a thin layer of water on the bottom. Take ¼ cup sized scoops of the Gefilte-ISH mixture with oiled hands and form oblong quenelles. Lay on a steamer basket, maintaining some space between each quenelle, as they will expand. Steam on medium heat, covered, for 20 minutes. Quenelles should be sticky and might be a bit cracked on top. Remove them very carefully with a wet spatula from the parchment paper. Place quenelles in prepared jars with broth and carrots. Seal jars and put in fridge at least 12 hours or overnight. Serve Gefilte-ISH chilled, with jelly (if making), and with beet or carrot horseradish relish.