The Vegetarian Resource Group Blog

Vegan Recipes for Passover

Posted on March 27, 2012 by The VRG Blog Editor

Traditionally there are many food restrictions during the eight days of Passover. If you’re vegan, preparing a wide variety of foods during Passover can be overwhelming at times. Below are several vegan recipes that you can prepare during Passover.

Need more Passover recipes? Get both Vegan Passover Recipes and No Cholesterol Passover Recipes for just $13 and receive FREE shipping. A must have for every home that wants to celebrate a healthy and ethical Passover. Enjoy egg-less blintzes, knishes, apple latkes, sweet and sour stuffed cabbage and much much more.

A.M. Crunchies
(Makes about 5 cups)

¼ cup oil
¾ cup maple syrup
3 cups matzo farfel
½ cup coarsely chopped almonds
½ cup coarsely chopped pecans
½ cup raisins
¼ cup copped dates
½ teaspoon minced fresh ginger
¼ teaspoon ground cinnamon

In a heat resistant, microwave-safe bowl, combine oil and syrup. Microwave on HIGH for 2 minutes, stirring once, until boiling. Add farfel and nuts and mix well, so dry ingredients are coated.

Microwave on HIGH for 5 minutes, stirring twice. Mixture will be sticky when it comes out of the microwave. As it cools, it will become crisp.
Place mixture in a storage container and allow it to cool, stirring several times to break it up into pieces. Finally, stir in raisins, ginger, and cinnamon.

Note: Serve for breakfast or as a snack. You can store the crunchies for up to 2 weeks in an airtight container.

Pear and Apple Slaw
Serves 5-6

From Vegan Passover Recipes
By Chef Nancy Berkoff

1 pound (about 3 cups) fresh pears
½ cup (about 4 ounces) green or tart apple
2 Tablespoons lemon juice
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
2 Tablespoons oil
1 Tablespoon vinegar
½ teaspoon black pepper

Wash and dice pears and apples (don't peel) and toss with lemon juice. Add green and red cabbage and toss. In a cup, mix oil, vinegar, and pepper until combined. Toss with vegetables and fruit until well coated. Chill for at least 30 minutes before serving.

Note: Make a double batch of this recipe, as the flavor gets even better the second day.

Fresh Tomato Soup
Serves 4

From No Cholesterol Passover Recipes
By Debra Wasserman

1 large onion, chopped
5 small ripe tomatoes, chopped
1½ cups water
½ teaspoon fresh parsley, minced
Pepper and salt to taste

Combine all the ingredients in a large pot and cook over medium heat for 15 minutes and then cool. Place mixture in a blender cup and blend until creamy. Reheat soup and serve hot.

Indian-Style Potato Dish
Serves 6

From No Cholesterol Passover Recipes
By Debra Wasserman

4 cloves garlic, minced finely
2 teaspoons oil
1 large green pepper, chopped finely
¾ cup shredded coconut
3 large potatoes, scrubbed and diced
3 ripe tomatoes, chopped finely
Pepper and salt to taste
1½ cups water

Sauté garlic in oil over medium heat for ½ minute. Add pepper and coconut, and lower heat. Add potatoes, tomatoes, seasonings, and water. Bring to a boil and then lower heat and simmer for 40 minutes. Stir occasionally. Serve hot.

Russian Potato and Mushroom Croquettes
(Serves 5)

From The Lowfat Jewish Vegetarian Cookbook
By Debra Wasserman

1½ pounds potatoes, peeled and chopped
5 cups water
1 onion, peeled and chopped
¼ pound mushrooms
1 teaspoon oil
1 Tablespoon water
Salt and pepper to taste
1 cup matzo meal
1 Tablespoon oil

Boil potatoes in water until tender. Drain and mash potatoes. In a separate pan sauté onion and mushrooms in oil and water over medium-high heat for 3 minutes. Mix the mashed potatoes, sautéed onion and mushrooms, seasonings, and matzo meal together in a large bowl. Form 10 burgers. Heat oil in a large frying pan over medium-high heat. Fry burgers for 8 minutes, flip over and continue frying for another 8 minutes. Serve two burgers per person.

4 to “Vegan Recipes for Passover”

  1. DS says:

    These recipes look very nice, and I will probably try most of them. The problem with vegan Passover recipes, however, is the lack of protein. Without being able to use soy, seitan, beans, legumes or tempeh, the only Passover protein sources are tree nuts and quinoa. Difficult to survive only on those for 8 days!

  2. Jason says:

    If it is any consolation, Adapting the Sephardic/Israeli tradition of eating Kitnyiot, you may be in luck! Plus the Torah does not prohibit kitnyiot.

    Have a wonderful Pesach!

  3. Helen Greenberg says:

    Many years ago, I purchased your cookbook,No Cholesteral
    cookbook for Passover. I bought through the Jewish Vegetarians of North America. They said they do not sell this book and to contact you. I would like to know the price of this book and how I could purchase it. Name Helen Greenberg.

    Thank you

  4. The VRG Blog Editor says:

    Hi Helen,

    Sure thing! You can purchase this through our online catalog:

    Or you can call us at 410-366-8343 (M-F, 9am-5pm) and order over the phone.

    In case you’re also interested, we have a few other related titles:

    Vegan Passover Recipes

    The Lowfat Vegetarian Cookbook

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