Photo by Phil Goodwin on Unsplash
While many holidays have a way of putting extra pressure on those who are looking to eat less animal products and more plant-based foods, the annual Jewish observance of Passover may be even more of a challenge. Passover also asks those who observe to abstain from grains, beans, and corn–three important staples for anyone looking to consume more plant-based proteins. The Passover dietary rules restrict the use of such grains because they can ferment and become leavened. Those celebrating Passover do not eat any foods that are leavened because the unleavened matzoh reminds that the Israelites, fleeing slavery with Pharaoh’s army at their heels, had no time to let their bread rise, and hence ate flat matzoh instead.
World Animal Protection, a global animal welfare nonprofit has taken some traditional family recipes and swapped out some ingredients to make them plant based. You can keep your commitment to eating fewer animal products and honor your religious observance at the same time.
Here are a few recipes below to celebrate a veganized Passover. Visit here for additional ones.
Matzoh Brei
- 2 Whole boards of Matzoh
- Half a cup of liquid JUST Egg
- 1 Tablespoon of non-dairy butter or canola oil for frying pan
- Large bowl and frying pan
Pour half a cup of liquid JUST Egg into a bowl. Gently and quickly run boards of matzoh under water. Do not soak. Break up pieces of matzoh into the plant-based eggs. Coat completely with the JUST Egg. Let stand for 2-3 minutes.
Heat one tablespoon of non-dairy butter or canola oil in a frying pan. Pour the matzoh/JUST Egg mixture into the pan.
Keep turning until the mixture is cooked through. Make as well done to one’s liking!
Serve plain, or with salt, sugar, or jelly.
Matzoh Lasagna
- Two containers of Kite Hill Almond Milk Ricotta
- 5-8 Boards of matzoh (depends on pan size)
- 24 oz. Jar of tomato sauce
- 2 Cups of shredded plant-based mozzarella cheese
- 1 Tablespoon of olive oil
Coat 9×13 pan evenly with olive oil. Mix two containers of Kite Hill Almond Milk Ricotta, 3/4ths of jarred tomato sauce, and 1 ½ cups of plant-based mozzarella cheese in a large bowl. Ever so lightly sprinkle water on boards of matzoh and lay in the pan. May need half of another board to fill the pan to the edges.
Now start layering your ingredients, beginning with your first layer of matzoh, then your sauce and cheese combination. Be careful as to not break or crack matzoh boards. Repeat layering (matzoh, sauce, and cheese) until the top. For the top, lay down boards of matzoh, add remaining plain tomato sauce and sprinkle with half a cup of shredded plant-based cheese.
Cook at 350-degrees for approximately 35 minutes. Check halfway through since ovens cook differently. The plant-based cheese should be melted when it’s done.
Plant-Based Matzoh Ball Soup
Broth
- Large soup pot
- 4 Stalks of celery
- 4 Large carrots
- 1 Large yellow onion
- 32 oz. Vegetable broth
Fill a large soup pot with vegetable broth.
Peel a large onion and put the whole onion into the broth. Cook on medium heat. While this heats up, clean and cut up chunks of carrots and celery. Once the onion softens, add carrots and celery to the soup. Lower heat and simmer for approximately 1.5 hours or until everything is soft and you begin to smell the broth.
Matzoh Balls
- 1 Cup Matzoh Meal
- 3 Tablespoons of potato starch
- 1/4 Cup oil
- 1 Cup vegetable broth
- 1/2 Teaspoon baking soda
- A pinch of salt and/or pepper to taste
Combine all ingredients in a large bowl and refrigerate for 40 minutes.
When matzoh ball mix is ready, turn soup broth on high to a full boil. Form mixture into balls and drop them into the broth. The matzoh balls should rise to the top of the pot and expand, continue this process until the mixture is completely used.
Lower heat and cook for approximately 30 minutes.
Please note: The matzoh balls will absorb much of the broth so the amount of broth in the pot is much less than when you began to cook.
Pour matzoh ball soup into a bowl and top with crushed matzoh.
