Passover Recipes: Eating Vegan for Passover

eating veganPassover recipes: matzoh ball soup

Passover is all about the Seder. And the Seder means a giant feast with family. What better way to commemorate family and tradition than with a delicious yet healthy vegan meal? Be sure to try some if not all of the following vegan versions of Passover favorites!

Vegan Matzoh Ball Soup


  • 1/2 cups matzoh meal
  • 12 oz package firm tofu
  • 1/4 cup plus 2 tablespoons extra virgin olive oil
  • 1/2 cup vegetable stock
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 carrot, peeled
  • handful fresh dill
  • fresh parsley for garnish
  • 8 cups vegetable broth

Cooking Directions

  1. In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

  2. Crumble the tofu into in a blender or food processor, add the vegetable stock and puree until smooth. Add the oil and blend again.

  3. Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

  4. Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

  5. Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it’s just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way.

Sweet Potato Kugel

(serves 12)


  • 6 small sweet potatoes, peeled and grated
  • 3 apples, peeled and grated
  • 1 cup raisins
  • 1 cup matzo meal
  • 2 teaspoons cinnamon
  • 1 cup walnuts, chopped (optional)
  • 1 cup fruit juice or water

Cooking Directions

  • Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.

Potato/Kale Casserole

(serves 6-8)


  • 3 lbs potatoes, cooked and mashed
  • 1 lb kale, chopped
  • 1 onion, chopped
  • 1-2 cloves of garlic, minced
  • 2 tablespoons oil
  • Salt and pepper to taste

Cooking Directions

  • Cook potatoes and mash. In a separate pan, saute onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.

Death By Chocolate Toffee Matzoh


  • 4 to 6 sheets unsalted matzoh
  • 1 cup unsalted vegan butter
  • 1 cup firmly-packed light brown sugar
  • big pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup vegan chocolate chips

Cooking Directions

  1. Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

  2. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

Do you guys have any healthy Passover recipes in the works? Tell us what’s cooking in the comments!

Image Credit: Creative Commons photo by sa_ku_ra

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4 thoughts on “Passover Recipes: Eating Vegan for Passover”

  1. Thanks for these! Perfect post as well, as I’ve been looking for alternative dishes for this week. I’m particulary interested in trying out the Matzoh ball soup and Sweet Potato Kugel recipes, although I’m worried that our local groceries might not have the matzoh ingredient. Is there an alternative to that?

    1. Lauren, bummer no one replied to you before Passover (which ends in a day or 2, depending on your tradition). Matzoh flour is kosher for Passover because of how it’s made, and regular flour is not kosher for Passover. I doubt there is an alternative that would still be kosher for Passover.

      1. Oh yikes! I’m just getting back into town, unfortunately. I wish I’d seen this sooner! It doesn’t look like there’s really any way to pull off that recipe without flour, so I’m just going to remove it and post it separately. Thanks for the info, Ilana!

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