Keeping Kosher and meat-free can be tough, but these vegan Passover recipes make it easy (and tasty!).
Passover is one of the most important dates on the Jewish calendar.
It’s a time when families come together to celebrate their faith and food is a big part of the festivities.
If you’re hosting, don’t worry. These delicious dishes will give you plenty of inspiration for healthy meals that offer plant-based versions of traditional favorites.
From potato kugel to matzo ball soup, these are time-honored classics reinvented by creative cooks.
And if you want to try something new this year, this list will give you lots of ideas. How about a side of coconut ginger carrot rice? Or quinoa paella?
Why not try carrot breakfast pudding or tender cauliflower steaks?
Delicious desserts, satisfying sides, mouthwatering mains – all vegan, and all Kosher. Happy Pesach!
Charoset is a stuffing-like dressing, traditionally served as a side dish on Passover.
This fall-flavored recipe is made with chunks of tart apple, toasted pecans, and plump raisins.
Beautifully fruity and subtly sweet, it’s rounded out with a dash of cinnamon and a few tablespoons of apple juice.
You can make this side ahead of time. Just keep it refrigerated and covered for up to two days.
Kugel is a classic Jewish casserole, made with egg noodles.
This recipe might not be exactly like your grandmother’s kugel, but maybe it’s time for a change.
Especially when that change involves buttery, savory, vegan kugel.
This inventive recipe uses oatmeal instead of eggs to bind everything together. As a bonus, it gives everything a delicious nutty flavor and soft texture.
If you’re not keen on oats, use quinoa flakes instead. They’re just as tasty and also gluten-free!
This colorful side is a healthy mix of root vegetables and dried fruit.
It’s the perfect mix of savory and sweet, seasoned with cinnamon and ginger.
Bursting with flavor and nutrition, this carrot-based side dish is sure to disappear fast.
Oven-roasted potatoes may seem simple, but even the most experienced cooks sometimes need a refresher.
This recipe is a great how-to for perfect spuds.
With tips on seasonings, what potatoes to pick, and a roasting guide, this is a great way to ensure you’ll get crisp-yet-fluffy potatoes every time.
Fluffy cauliflower rice is a gluten-free favorite in our house.
This version takes things up a notch with fresh herbs and seasonings to give it a savory Mediterranean flavor.
It’s loaded with parsley, garlic, toasted almonds, red pepper flakes, and a dash of zesty lemon.
Light and healthy, steamed broccoli is a great way to counter-balance a heavy Passover meal.
Broccoli doesn’t need much to shine. Just give it a light steam, a dash of fresh lemon juice, and seasoning.
Because sometimes the best sides are the most simple.
More nutritious than traditional fries, sweet potato fries give you all that addictive salty taste, with fewer carbs.
And sweet potatoes are loaded with fiber, vitamin A, and vitamin C so it’s a great choice if you’re trying to eat more plants and clean up your diet.
Season with a blend of spices, roast until golden brown, and enjoy!
Mix up your Passover with this unique and tasty quinoa-based side.
It’s a hearty casserole-type dish, packed with plenty of plants.
Mix quinoa with vegetables like onion, bell peppers, artichokes, and peas, then season and bake.
This super-easy side can be made ahead and stored in the fridge until needed. Just pull it out, heat it up, and watch your guests chow down!
Ok, so you don’t think of carrot as a breakfast staple but, trust me, it works.
This comforting pudding is naturally sweetened with dates and carrots.
Cardamom adds an aromatic twist while coconut oil gives this oatmeal-like pudding rich depth.
It’s a unique dish that’s really worth trying. Put it on your culinary bucket list and you won’t be disappointed!
Brussels sprouts are known as a love ‘em or hate ‘em kind of vegetable.
But everyone at your Passover table is sure to love these Brussels sprouts.
They’re doused in a balsamic, olive oil, maple syrup, sea salt, and garlic then roasted until golden brown.
Crispy on the outside, soft and tender on the inside, this recipe turns Brussels sprouts into your vegetable MVP.
Matzo is a soup made with clear broth and dumplings.
Traditionally, those dumplings are made from flour, eggs, and animal fat such as butter.
This vegan version uses quinoa as a binding agent and bakes the matzo balls beforehand to ensure they keep their shape.
The result is a delicious soup that tastes just like the original. Seriously, I’ll bet your relatives can’t tell the difference.
Spicy and sharp, horseradish sauce is a unique dressing for your Passover feast.
This recipe uses beets as the main ingredient, making this both eye-catching and healthy.
Use fresh horseradish. Trust me on this. The stuff from a jar just isn’t the same.
Fragrant and piquant, this rice is a flavorful side for any celebration, not just Passover.
Sweet, savory, and gluten-free, it’s a creative way to get your grains on the holidays.
Matzo brei is a flat, eggy pancake that serves as a delicious pre-Passover brunch, appetizer, or post-Passover breakfast.
This vegan recipe gives you a few options for egg replacement. Choose from oats, chickpea flour, or quinoa flakes – they’re all equally delicious.
Once you’ve selected your ‘egg’, it takes just a few minutes to whip up the batter, fry it in a skillet until gorgeously golden, and serve!
Crispy, crunchy, and fresh, this salad adds the perfect balancing note to a big Passover Seder.
It’s light and healthy, but very satisfying thanks to the addition of fluffy quinoa.
This magnesium-rich grain is stirred with crunchy vegetables, sunflower seeds, and cranberries. All dressed up with a zesty cilantro-lime vinaigrette.
No Passover meal is complete without vegetables (especially a vegan one!).
Roast those vegetables with a bit of oil and some seasonings, and you’re in for a treat.
Golden brown, crispy, and very flavorful, these are vegetables for people who don’t like vegetables.
As most vegans already know, cauliflower is a diet-saver.
Grind it up for cauliflower rice or keep it simple with a steak.
Chop your cauliflower vertically, and you’ll end up with thick slices that can be fried and seasoned, just like a slab of meat!
These are dressed with a lemon-garlic sauce and roasted until crispy. It’s plant-based perfection on a plate.
This crunchy, chewy salad packs a whole lot of flavor into a single dish.
Made with nutty quinoa, tender sweet potatoes, tangy kale, sharp red onions, and tart cranberries, it’s a tastebud-tingling delight.
This hearty soup is a slow-cooked treat.
Leave it to bubble on your stove and your whole house will soon smell amazing.
Nutritious and tasty, it’s the perfect make-ahead meal if you’re looking forward to a busy Passover.
Put this on in the morning and then relax and get on with your day. Because good food doesn’t have to be a hassle!
Summery and bright, this colorful fruit salad is the perfect end to a tasty Passover platter.
It’s a refreshing mix of peaches, strawberries, and blueberries. Add some fresh basil leaves and drench everything in a sweet maple-balsamic dressing.
Vitamins never tasted so good!
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