The Passover Potluck is a unique annual online event. I’ve invited my friends, both Jewish and non-Jewish, to share recipes that are kosher for Passover. My goals are simple– to foster mutual understanding between different cultures, to introduce you to my foodie friends, and to share yummy recipes and cooking ideas for Passover! To learn more about the Passover holiday, click here. To learn about what makes a recipe kosher for Passover, click here. To check out the other Passover Potluck recipes, click here.
The first time I read Heather’s blog, Sunday Morning Banana Pancakes, I was immediately drawn in by her creative, imaginative take on vegan cuisine. Her healthy recipes, combined with her lovely photos, makes her site a special corner of the web. I am so happy she agreed to contribute this creative vegan recipe to our little Passover Potluck. 🙂 ~ Tori
Hi Readers! I cannot tell you how excited I was when Tori asked me to take part in the Passover Potluck – this was a new fun and challenging cooking experience for me. My Blog, Sunday Morning Banana Pancakes, is a vegan cooking and baking blog that was created to show & teach people how easy and wonderful vegan living can be. Being French Canadian, with no ties to Judaism, I was uncertain where to begin my search for the perfect vegan Kosher for Passover recipe to share with you. After a bit of research, I knew I wanted to recreate a dish that was just as elegant and vibrant as Tori. Today, I would like to share with you my vegan version of Beetroot Stew, inspired by Saveur.
Beetroot, onion, lemon & garlic are just a few of the simple ingredients that make this unique and flavorful stew.
Additional flavor is added by combining a wonderful array of warm spices: coriander, cumin, curry powder, turmeric, paprika & just a pinch of cayenne.
Maitake mushrooms – a wild mushroom–replaces the lamb in the original recipe. Rosemary with the maitake mushrooms adds a wonderful aroma and deep flavor to the finished stew. The mushrooms are soaked in water for 30 minutes, the leftover broth is added to the stew creating another layer of flavor.
Fresh garlic is diced and crushed into a paste. The garlic paste is then added & mixed with the warm spices and a bit of oil. This will be your flavor base of your stew.
Beetroot is peeled and boiled until fork tender – if you have a pair of latex or rubber gloves, I would strongly suggest wearing them – unless of course you like the look of magenta-colored hands. I just love the color of beetroot, don’t you?
While the beetroot is boiling, the soaked Maitake mushrooms are combined with the rosemary along with a bit of broth. To thicken the stew, matzo meal & arrowroot is added to the Maitake mixture.
Fresh lemon adds a hit of brightness to the overall earthy and warm stew.
The stew is topped with turmeric quinoa – when you are not observing Passover, rice can be substituted for the quinoa. The color contrast, in my opinion, is just beautiful.
Beetroot & Maitake Stew would make a beautiful addition to any Passover Table.
It was a wonderful experience learning about Passover and Kosher Cooking. I want to thank Tori for this opportunity, and I hope you have a chance to try this wonderful stew and enjoy it as much as I did.
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Beetroot & Maitake Stew with Turmeric Quinoa
1 hour 15 minutes
A vegan stew recipe for Passover featuring beets, Maitake mushrooms, and quinoa with turmeric. Pareve, vegetarian, kosher for Pesach.
- 1 lb red beets-peeled and cut into sixths (about 6)
- 3 cloves garlic, finely chopped
- Kosher salt, to taste
- 2 tbsp vegetable oil
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp curry powder
- 2 tsp turmeric, divided
- 3/4 tsp paprika
- 1/8 tsp cayenne
- 1 medium yellow onion, finely chopped
- 1/4 cup tomato paste
- Fresh lemon juice from 2 lemons
- 2 tbsp sugar
- 1 1/4 cups dried Maitake Mushrooms - soaked in 2 cups of water for 30 minutes (reserve one cup of mushroom broth for stew)
- 2 tsp arrowroot powder
- 1 packet matzo meal
- 1 tsp minced fresh rosemary
- 1 1/2 cups water
- 1 cup quinoa
- 1 tsp turmeric
In a medium bowl soak the mushrooms for 30 minutes - drain liquid through a fine sleeved strainer lined with a paper towel into another bowl (as these are wild mushrooms there might be a bit of sand that drops to the bottom of the bowl during soaking).
Reserve 1 cup of Maitake broth and save the remainder for another day.
Finely chop the maitake mushrooms & rosemary. In a medium bowl combine mushrooms, rosemary, broth, arrowroot & matzo - stir until well combined. Set aside.
Bring beets and 6 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium-low, cover, and simmer until beets are tender, about 30 minutes. Remove pot from heat and, using a slotted spoon, transfer beets to a bowl; reserve beet juice.
In a small sauce pan, bring 1 ½ cups of water to a boil - add turmeric and quinoa to pan, cover and reduce heat to a simmer. Simmer for 15 minutes or until the water is absorbed & the ring around the quinoa begins to show. Remove from heat and set aside.
Put garlic on a work surface and sprinkle with a little salt; finely chop. Scrape the garlic into a paste with the side of the chef's knife. In a small bowl, combine garlic paste, 1 tbsp. oil, coriander, cumin, curry powder, turmeric, paprika, ginger, and cayenne; set spice paste aside.
Heat remaining olive oil in a 6-qt. pot over medium-high heat. Add onions and cook, stirring occasionally, until golden brown, about 7 minutes. Add reserved spice paste and tomato paste and cook, stirring constantly, until mixture is lightly browned, about 3 minutes. Stir in 1 cup of the reserved beet juice. Add remaining beet juice, lemon juice, and sugar; simmer for 5 minutes.
Add reserved beets & mushroom mixture and cook for 15 more minutes or until thickened.
To serve, ladle stew into bowls and top with desired amount of quinoa, garnish with a sprig of rosemary. Enjoy!