Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 MATZA MINI " FRANKS " 6 prepared Matza 8 tablespoons margarine, softened 1/2 teaspoon EACH, garlic powder, onion powder, black pepper 1/4 cup Peppercorn Mustard (optional) 1/4-cup sesame seeds (if available for Passover) 1 package of vegetarian Franks (8) Grease a 13 x 9 cookie sheet with " no stick cooking spray " . In a small mixing bowl combine softened margarine with garlic powder, onion powder and either peppercorn mustard or black pepper and mustard. Lightly coat both sides of matzah with spiced margarine. Cut each " Frank " into thirds and set aside. Cut matzah in half horizontally then again vertically. Place cut " frank " at one end of the matzah quarter and roll away from you as if you are rolling a crescent roll (diagonally); then place onto greased cookie sheet seam side down. Continue till all " franks " are rolled in matzah. Top with sprinkled sesame seeds and bake in preheated oven (425 F) for about one hour. Be sure to rotate pan periodically to insure even browning. This is truly a REAL favourite with children and easy when lots of Meat-eating relatives show up. (Original Source: " Matza 101 " by Jenny Kdoshim and Debbie Bevans, 1998 - adapted for vegetarians) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Do you know what vegetarian franks are made of and if they are available kosher for passover? Thanks Judy - Gabriella Wednesday, March 29, 2006 4:47 PM MATZA MINI " FRANKS " MATZA MINI " FRANKS " 6 prepared Matza 8 tablespoons margarine, softened 1/2 teaspoon EACH, garlic powder, onion powder, black pepper 1/4 cup Peppercorn Mustard (optional) 1/4-cup sesame seeds (if available for Passover) 1 package of vegetarian Franks (8) Grease a 13 x 9 cookie sheet with " no stick cooking spray " . In a small mixing bowl combine softened margarine with garlic powder, onion powder and either peppercorn mustard or black pepper and mustard. Lightly coat both sides of matzah with spiced margarine. Cut each " Frank " into thirds and set aside. Cut matzah in half horizontally then again vertically. Place cut " frank " at one end of the matzah quarter and roll away from you as if you are rolling a crescent roll (diagonally); then place onto greased cookie sheet seam side down. Continue till all " franks " are rolled in matzah. Top with sprinkled sesame seeds and bake in preheated oven (425 F) for about one hour. Be sure to rotate pan periodically to insure even browning. This is truly a REAL favourite with children and easy when lots of Meat-eating relatives show up. (Original Source: " Matza 101 " by Jenny Kdoshim and Debbie Bevans, 1998 - adapted for vegetarians) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Hi Judy, Each company produces franks with their own recipe, so it's better to check the label. Some franks contain eggs that are usually not kosher. Usually they are made out of tofu and/or vegetable protein (wheat gluten and soy), soy protein, salt, soy lecithin, colour, yeast extract and spices. There are several brands of sausages and franks suitable for Passover, and you can get them in special stores or large super markets. NATURAL WONDER FOODS of Brooklyn markets some really neat stuff. They are under O-U supervision, and they offer: Vegetarian Nuggets, Vegetarian Franks, Cutlets, and Burgers, Cheese Puffs, Mushroom Puffs, Potato Puffs, Spinach Puffs, Falafel Balls, Franks-N-Blankets, and Yamanite (sic) Malawah The company is located at 4522 15th Avenue, Brooklyn, NY, 11219. The phone there is 718 435 1146 You can get more information at http://www.star- k.com/kashrus/pesach_directory.pdf Gabriella , jebrin wrote: > > Do you know what vegetarian franks are made of and if they are available kosher for passover? Thanks Judy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 29, 2006 Report Share Posted March 29, 2006 Since the link seems to be broken in my last message, here it is again: http://www.star-k.com/kashrus/pesach_directory.pdf Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 30, 2006 Report Share Posted March 30, 2006 At 01:23 30/03/06, you wrote: >Do you know what vegetarian franks are made of and if they are available >kosher for passover? They are made from one or more vegetarian protein sources. Most, if not all of them, include wheat, making this an absolute no-no on Pesach. If it didn't have wheat, it would have soy, so anyone who doesn't eat kitniyot is still out of luck. Brandel in Jerusalem The vegetarian freezer e-cookbook has arrived!! http://www.30daygourmet.com/Manuals/Vegetarian_Cooking.asp Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 What are the vegetarian franks made of? I've never seen them for Passover. Who makes them or do you have a recipe? Thanks! - Gabriella Sunday, April 13, 2008 2:52 PM MATZA MINI " FRANKS " If you can find the book " Matza 101 " by Jenny Kdoshim and Debbie Bevans, go get it! It has the most stunning matza recipes you can think of and since we don't consult it ythroughout the year, we are really looking forward to the " matza season " . MATZA MINI " FRANKS " 6 prepared Matza 8 tablespoons margarine, softened 1/2 teaspoon EACH, garlic powder, onion powder, black pepper 1/4 cup Peppercorn Mustard (optional) 1/4-cup sesame seeds (if available for Passover) 1 package of vegetarian Franks (8) Grease a 13 x 9 cookie sheet with " no stick cooking spray " . In a small mixing bowl combine softened margarine with garlic powder, onion powder and either peppercorn mustard or black pepper and mustard. Lightly coat both sides of matzah with spiced margarine. Cut each " Frank " into thirds and set aside. Cut matzah in half horizontally then again vertically. Place cut " frank " at one end of the matzah quarter and roll away from you as if you are rolling a crescent roll (diagonally); then place onto greased cookie sheet seam side down. Continue till all " franks " are rolled in matzah. Top with sprinkled sesame seeds and bake in preheated oven (425 F) for about one hour. Be sure to rotate pan periodically to insure even browning. This is truly a REAL favourite with children and easy when lots of Meat-eating relatives show up. (Original Source: " Matza 101 " by Jenny Kdoshim and Debbie Bevans, 1998 - adapted for vegetarians) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 If I am not mistaken, Tofurky who have vegan, kosher products used to do them kosher for Passover. Turtle Island Foods, Inc. Customer Service PO Box 176 Hood River, OR 97031 United States Phone: (541) 386-7766 or (800) 508-8100 Fax: (541) 386-7754, E-Mail: info www.tofurky.com , jebrin <jebrin wrote: > > What are the vegetarian franks made of? I've never seen them for Passover. Who makes them or do you have a recipe? Thanks! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2008 Report Share Posted April 13, 2008 I've never seen pesadich vegetarian franks. Do you know if they are available in the US? Gabriella <gabriella_kapsaski wrote: If you can find the book " Matza 101 " by Jenny Kdoshim and Debbie Bevans, go get it! It has the most stunning matza recipes you can think of and since we don't consult it ythroughout the year, we are really looking forward to the " matza season " . MATZA MINI " FRANKS " 6 prepared Matza 8 tablespoons margarine, softened 1/2 teaspoon EACH, garlic powder, onion powder, black pepper 1/4 cup Peppercorn Mustard (optional) 1/4-cup sesame seeds (if available for Passover) 1 package of vegetarian Franks (8) Grease a 13 x 9 cookie sheet with " no stick cooking spray " . In a small mixing bowl combine softened margarine with garlic powder, onion powder and either peppercorn mustard or black pepper and mustard. Lightly coat both sides of matzah with spiced margarine. Cut each " Frank " into thirds and set aside. Cut matzah in half horizontally then again vertically. Place cut " frank " at one end of the matzah quarter and roll away from you as if you are rolling a crescent roll (diagonally); then place onto greased cookie sheet seam side down. Continue till all " franks " are rolled in matzah. Top with sprinkled sesame seeds and bake in preheated oven (425 F) for about one hour. Be sure to rotate pan periodically to insure even browning. This is truly a REAL favourite with children and easy when lots of Meat-eating relatives show up. (Original Source: " Matza 101 " by Jenny Kdoshim and Debbie Bevans, 1998 - adapted for vegetarians) Quote Link to comment Share on other sites More sharing options...
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