Vegan Passover Recipes: The Ultimate List

We’re happy to present you with The Ultimate Vegan Passover Recipes List as promised in our Passover guide.

We have carefully curated this list of vegan recipes for Passover in accordance with popular opinion, your needs that are also high in healthy nutrients.

The following recipes will ensure that your Passover is healthy, never boring and scrumptious meals are the norm. 

Read on to learn more about some of the perfect Seder Passover dishes…

The Ultimate Vegan Seder Passover Recipes List

Best Matzah Vegan Recipes To Make

Vegan Matzah

Matzah, Matza, or Matzo is basically a flatbread that originates from Israel. It is hard and looks like a cracker made from a dough that has not been allowed to rise, as Jews are not allowed to consume leavened bread during Passover. The dough usually consists of flour and water. 

Matzah is eaten throughout the 8 days of Pesach and can only be made from one of the following types of grains: wheat, rye, oats, barley, and spelt.

Vegan Spinach & Mushroom Matzo Lasagna Recipe

Vegan Spinach and Mushroom Lasagna Recipe

Let’s face it, vegans can’t turn down a veggie-packed dish…

This mouthwatering recipe that is perfect for lunch or dinner is brought to you by none other than Manali Singh, a self-taught cook and author of the food blog, Cook with Manali. Enjoy!

Ingredients

Vegan Pesto

  • 2 cups packed basil leaves
  • 4 garlic cloves
  • 3/4 cups pine nuts
  • 1/2 teaspoon black pepper
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice, optional
  • Salt to taste

Cashew Ricotta

  • 1-1/2 cups raw cashews, soaked
  • 1/4 cup water
  • 1/4 cup non-dairy milk
  • 1 tablespoon nutritional yeast
  • 1 garlic clove
  • Salt & black pepper to taste

Filling

  • 4 matzo sheets
  • 1 teaspoon vegetable oil
  • 2 garlic cloves chopped
  • 1-1/2 cups finely chopped spinach
  • 1-1/4 cups finely chopped mushrooms
  • 1 teaspoon dried oregano
  • Salt & black pepper to taste

Preparation

  1. In a blender, combine pesto ingredients. Set aside.
  2. To prepare cashew ricotta, combine ingredients in the food processor and pulse until ricotta consistency is reached. Set aside. Preheat the oven to 350 degrees F.
  3. In a saute pan, heat 1 teaspoon oil. Add garlic, spinach and mushrooms. Add salt, pepper and cook for 3-4 minutes until mixture dries out a little.
  4. Combine spinach-mushroom mixture with prepared cashew ricotta. Add oregano and mix. Adjust salt and pepper to taste.
  5. Divide pesto and cashew ricotta into three parts. (To make the cashew sauce garnish, reserve 2 tablespoons of cashew ricotta and mix it with a little lemon juice then dilute with non-dairy milk or water.)
  6. In a casserole dish, spread a layer of pesto and place a matzo sheet on top. Layer the cashew ricotta. Continue layering by alternating matzo sheets, pesto and ricotta, finishing with pesto sauce. Sprinkle nutritional yeast on top (optional).
  7. Cover with aluminum foil and bake for 35-40 minutes. Drizzle cashew sauce on top and serve.

Jewish Vegan Matzo Ball Soup

Vegan matzo ball soup

This classic savoury soup will be found in any Jewish home during Passover. It has always been one of the most- loved dishes during this time and that’s for a good reason! 

The recipe for this savoury vegan matzo ball soup is from Alissa Saenz, author of the vegan food blog, Connoisseurus Veg.

Ingredients

For the Matzo Balls

  • 3/4 cup matzo meal
  • 2 tablespoons chickpea flour
  • 3 tablespoons tapioca starch
  • 3/4 teaspoon salt
  • 3/4 cup unflavored soy or almond milk
  • 1/4 cup canola oil (or another neutral flavoured cooking oil)

For the Soup

  • 1 tablespoon canola or olive oil
  • 1 medium leek, white and pale green parts only, chopped
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 6 cups vegetable broth
  • 1 cup frozen peas, thawed
  • 1/4 cup chopped fresh dill
  • Salt and pepper to taste

Instructions

  1. To make the matzo balls, stir the matzo meal, chickpea flour, tapioca starch, and salt together in a medium bowl. Stir in the milk and oil until thoroughly mixed.
  2. Cover the bowl and chill the mixture for at least 30 minutes, while you begin the soup.
  3. To make the soup, add olive oil to a large pan and place it over medium heat. Add the leek and carrot, and sauté for 5 minutes, until the carrot begins to soften.
  4. Add the garlic and sauté for another minute, then add to the broth.
  5.  Increase the heat and bring the broth to a boil, then reduce heat to a simmer.
  6. Shape the matzo mix into 1” balls, pressing it firmly together. Carefully drop each ball into the soup straight away.
  7. Allow the soup to cook, uncovered, at a low heat, for 45 minutes. Do not stir.
  8. Carefully stir in the peas and cook for about 2 minutes more.
  9. Remove from heat and season with salt and pepper to taste. Carefully stir in the dill.
  10. Ladle into bowls and serve.

Dark Chocolate Coconut Banana Vegan Matzah Brei

Dark Chocolate Coconut Banana Vegan Matzah Brei

To satisfy your sweet tooth you might want to indulge in this deliciously gooey Dark Chocolate Banana Vegan Matzah Brei. Wow, that was quite mouthful. But hey, you won’t be complaining when you are enjoying it during Passover so it’s probably worth the trouble reading it.

The recipe for this out-of-this-world vegan brei was prepared with love by Amy Kritzer, author of whatjewwannaeat blog. 

Ingredients

  • 2 slices matzah broken into pieces
  • Water or vegan red wine if you like a sauce.
  • 2 ripe bananas mashed, plus sliced bananas for garnish
  • 1/3 cup coconut oil melted, plus 1 tablespoon for cooking matzah brei
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/2 cup dark chocolate
  • Ground coconut and chopped walnuts for garnish

Instructions

  1. First, soak matzah in water or red wine for about 5 minutes. Then drain in a colander.
  2. Meanwhile, mash bananas and mix with melted coconut oil, cinnamon, vanilla and salt. Carefully mix in drained matzah.
  3. Put a non-stick skillet on a medium heat. Add 1 tablespoon coconut oil and melt. Then add in matzo brei pressing it down a little. Cook until golden brown on one side. Then flip and cook until the other side is golden brown, about 7 minutes in total.
  4. Melt chocolate in a double boiler and drizzle over matzah brei. Garnish with sliced bananas, walnuts or coconut.

Seitan Vegan Brisket

Vegan Seitan Brisket

Even though matzah is a common dish consumed during Passover, let’s face it, brisket during Jewish holidays is a common sight and yes vegans can enjoy a delicious juicy brisket that is plant-based and free from animal products and cruelty!

We’ve scoured the internet for the best vegan brisket recipe that can be enjoyed during Passover or any other day for that matter, so that you don’t have to. 

Leah Koenig, the creator of this recipe wasn’t joking when she decided to come up with this recipe. I’m sure when you taste the result you will be glad you did! Also, just a heads up, this dish is best served with Kosher wine!

So without further ado, here goes:

Ingredients

  • 2 tablespoons brown sugar
  • 1 1/2 tablespoon miso paste
  • 1 1/2 tablespoon grape juice or fruity red wine
  • salt to taste
  • 2 cloves garlic, minced
  • 1/4 cup unbleached flour
  • 3 Tablespoon butter or canola oil
  • freshly ground black pepper
  • 1 teaspoon caraway seeds
  • 1 1/2 tablespoon brown sugar
  • 3/4 cup grape juice or fruity red wine
  • 1 3/4 cups pareve “chicken”-flavoured stock or vegetable stock
  • 1/2 tablespoon tamari
  • 15 oz seitan, sliced
  • 2 tablespoons olive oil
  • Two medium onions, sliced vertically
  • 2 medium carrots, sliced into 1-inch pieces
  • 2 celery stalks, chopped roughly

Preparation

Preheat oven to 375F. Add oil, onions, carrots, celery, and tamari to a heavy baking dish. Stir to coat the veggies and then roast for 40 minutes.

Remove dish from oven and add seitan on top of the veggies. Combine stock, juice/wine, brown sugar, and caraway seeds and pour over seitan and veggies. Add ground black pepper, cover tightly with foil, and return to oven. Bake for an additional 40 minutes.

Remove pan, uncover, and ladle out as much of the cooking broth as possible into a large liquid measuring cup. Heat the butter/oil in a skillet over medium heat. Whisk in flour and cook, whisking constantly, for 3 minutes.

Slowly whisk in reserved cooking broth, and stir constantly until smooth and thick for 2-3 minutes. If you don’t have enough cooking broth left, add stock to substitute. Stir in half the garlic. Spread sauce onto the seitan, stirring to blend. Add salt to taste, if needed.

Raise oven temperature to broil. Prepare the glaze by whisking the juices/wine, brown sugar, miso, and remaining garlic together. Spoon the glaze over the seitan. Return to the oven and broil, uncovered, until bubbling hot and brown for 5 to 10 minutes. Serve hot.

Plant Based Passover: Final Thoughts

Contrary to common belief, as you can tell by the recipes shared, today, Jewish vegans can actually enjoy tasty and healthy meals that are plant-based and free from any animal products while still caring for the environment and practicing their religion. Additionally, these meals are also perfect for vegetarians.

It’s been our pleasure to search and find the best Passover recipes for you. May you and your loved ones have the perfect Passover this year!

If you enjoyed the vegan recipes for The Ultimate Vegan Passover Recipes List, you’ll probably be interested in our other vegan recipes below:

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