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Matzo Mina – a great Passover dish – gluten-free, vegan, and healthy — 8 Comments

  1. This recipe looks great, but the GF Matzo from Yehuda, and other brands, has eggs, so it is not vegan. If you know of GF, vegan matzoh I’d love to hear about it!

  2. Just found your recipe. I’m looking for a non-dairy vegetarian mina, and yours looks good. Do you think it can be made in advance and frozen? If not, how far in advance do you think it could stay in the refrigerator?

    • Hm. I don’t tend to do a lot of freezing of food, but this seems like a recipe that would be amenable to it. It should also work fine to make it ahead and store it in the refrigerator for 2-3 days. Or assemble it ahead of time in a metal pan, leave it in the fridge, and then move it to the oven at the start of the seder, so that it warms through and bakes during the seder — though of course that depends on how long your family’s seders tend to last!

    • Elizabeth – I think you should be able to replace the tofu with nuts and seeds. For one pound of tofu, maybe try 2/3 cup of cashews plus 2/3 cup of sunflower seeds (or pumpkin seeds), and 2/3 cup of water, run through a blender or food processor.

    • Hm. This should double easily, but I would be inclined to make two regular-sized pans of it rather than a double-sized pan, to be sure that it gets baked through. Though on the other hand, every ingredient is safe to eat raw, so if you baked a double-batch in a 9×13 “lasagna” type of pan, I think that would work. At my house, in some years this gets left in the oven for extra time during the seder, and it isn’t harmed by that. So I think the baking time is pretty forgiving, whether you go under or over. I would think that even a larger pan would be baked in 45 minutes, but I’d recommend baking for at least 60 minutes to be sure it’s heated through. But I am just guessing.

      I’m a big fan of checking food with a thermometer to be sure it’s fully cooked. If you want to go that route, a food thermometer stuck into the middle would need to read at least 170 degrees for food safety.

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