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Gefilte Not Fish - Vegan

vegan gefilte fish (1)

If you’re vegan and want to experience gefilte fish this is the closest thing to it. We used ground nori seaweed sheets to impart a bit of fishy flavor and baked instead of boiled to help keep the classic shape. We recommend red potatoes, which held together better than Russet.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 2 medium potatoes (about 12 ounces)
  • 2 carrots, divided
  • 1 parsnip
  • 1 onion
  • 1 tablespoon extra virgin olive oil, such as Colavita
  • 2 teaspoons ground nori seaweed* (optional)
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped parsley
  • 1 teaspoon sugar
  • ¼ teaspoon celery salt
  • 2 tablespoons matzo meal
  • For serving: horseradish and sliced boiled carrot


  1. Place potatoes, carrots, and parsnip in a pot with water. Bring to a boil and simmer until just tender. Drain and cool, reserve 1 carrot for serving. Peel potato.
  2. Preheat the oven to 375°F. Line a sheet pan with parchment paper and lightly coat with evoo.
  3. Using the small holes of a box grater, grate potato, 1 carrot, parsnip and onion into a medium bowl. Add evoo, nori, dill, parsley, sugar and salt. Mix gently. Add matzo meal and mix well.
  4. With wet hands shape into oval patties about 1 inch wide.
  5. Place on the prepared sheet pan. Bake at 375°F for 30 minutes, or until firm. Cool in the refrigerator until ready to serve.
  6. Serve gefilte fish cold with sliced carrot and horseradish.

*Grind Nori seaweed sheets in a food processor or blender. 

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