18 Delicious Vegan Passover Recipes for Everyone

Passover is a time for tradition, but who says it can’t also be a time for delicious, plant-based innovation? Whether you’re fully vegan or just looking to add more greens to your holiday table, we’ve gathered 18 mouthwatering recipes that promise to delight everyone at your Seder. From savory mains to sweet treats, these dishes are sure to make your Passover both memorable and scrumptious. Let’s dive in!

Vegan Matzo Ball Soup

Nothing comforts like a bowl of Vegan Matzo Ball Soup, with its fluffy matzo balls and rich, savory broth. It’s a plant-based twist on the classic that doesn’t skimp on flavor or tradition.

Ingredients

• 1 cup matzo meal
• 1/4 cup olive oil
• 1/4 cup sparkling water
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 6 cups vegetable broth
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 2 tbsp fresh dill, chopped

Instructions

1. In a large bowl, mix together 1 cup matzo meal, 1/4 cup olive oil, 1/4 cup sparkling water, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp onion powder until combined. Cover and refrigerate for 30 minutes.
2. Meanwhile, in a large pot, bring 6 cups vegetable broth to a boil. Add carrots, celery, and onion, then reduce heat to simmer for 20 minutes.
3. After chilling, form the matzo mixture into 1-inch balls. Gently drop them into the simmering broth, cover, and cook for 20 minutes without stirring.
4. Stir in 2 tbsp fresh dill before serving. The matzo balls should be light and fluffy, floating atop the aromatic broth.

The secret to these matzo balls’ airy texture? Sparkling water adds just the right amount of lift, making them irresistibly light.

Tip: For even fluffier matzo balls, handle the dough as little as possible when forming the balls.

Passover Charoset with Dates and Walnuts

This Passover Charoset with Dates and Walnuts is a sweet, nutty spread that’s a star at any Seder table, blending traditional flavors with a hint of modern twist.

Ingredients

• 1 cup walnuts, finely chopped
• 1 cup dates, pitted and finely chopped
• 1 apple, peeled and grated
• 1/2 teaspoon cinnamon
• 1/4 cup sweet red wine
• 1 tablespoon honey

Instructions

1. In a medium bowl, combine the finely chopped walnuts and dates with the grated apple.
2. Sprinkle the cinnamon over the mixture and stir to evenly distribute.
3. Pour in the sweet red wine and drizzle the honey over the top, then mix everything together until well combined.
4. Let the mixture sit for at least 30 minutes to allow the flavors to meld together before serving.

The beauty of this charoset lies in its perfect balance of textures—crunchy walnuts against the soft, chewy dates—and its deep, spiced sweetness that pairs wonderfully with matzah.

Tip: For a smoother texture, pulse the mixture a few times in a food processor before letting it rest.

Roasted Vegetable Matzo Lasagna

This Roasted Vegetable Matzo Lasagna is a delightful twist on the classic, layering crispy matzo with savory roasted veggies and creamy cheese for a comforting dish that’s perfect for any night of the week.

Ingredients

• 2 cups mixed vegetables (zucchini, bell peppers, and eggplant), chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 4 sheets matzo
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 400°F. Toss the mixed vegetables with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, until tender and slightly caramelized.
2. In a bowl, mix 1 cup ricotta cheese, 1/2 cup grated Parmesan cheese, and 1 egg until well combined.
3. Soak 4 sheets matzo in warm water for 1 minute, then drain and pat dry.
4. Spread 1/2 cup marinara sauce in the bottom of a baking dish. Layer with 2 sheets matzo, half the ricotta mixture, half the roasted vegetables, and 1/2 cup mozzarella cheese. Repeat the layers, ending with marinara sauce and mozzarella cheese on top.
5. Bake at 375°F for 25 minutes, until bubbly and golden. Let stand for 5 minutes before serving.

The magic of this lasagna lies in the matzo’s unique ability to soak up flavors while adding a satisfying crunch, making every bite a delightful contrast of textures.

Tip: For an extra flavor boost, sprinkle some fresh basil or oregano on top before baking.

Vegan Gefilte Fish with Beet Horseradish

This Vegan Gefilte Fish with Beet Horseradish is a plant-based twist on a classic, offering a vibrant color and a punch of flavor that’s sure to impress.

Ingredients

• 1 cup grated carrots
• 1 cup grated beets
• 1/2 cup matzo meal
• 1/4 cup olive oil
• 2 tbsp prepared horseradish
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan.
2. In a large bowl, mix together the grated carrots, grated beets, matzo meal, olive oil, horseradish, sugar, salt, and black pepper until well combined.
3. Gradually add the water, stirring until the mixture holds together but isn’t too wet.
4. Press the mixture firmly into the prepared loaf pan and bake for 45 minutes, or until the top is firm and slightly crispy.
5. Let it cool for 10 minutes before slicing. Serve with extra horseradish on the side.

The beet horseradish not only adds a stunning hue but also a spicy kick that elevates the humble gefilte fish to something extraordinary.

Tip: For an extra smooth texture, pulse the grated vegetables in a food processor before mixing.

Quinoa and Sweet Potato Kugel

This Quinoa and Sweet Potato Kugel is a modern twist on a classic, blending wholesome ingredients into a dish that’s as nutritious as it is comforting.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and grated
• 1 large onion, finely chopped
• 3 eggs, beaten
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. In a medium saucepan, cook the quinoa according to package instructions, then let it cool slightly.
3. In a large bowl, mix the cooked quinoa, grated sweet potatoes, chopped onion, beaten eggs, olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1 tbsp honey until well combined.
4. Transfer the mixture to the prepared baking dish, spreading it evenly.
5. Bake for 45 minutes, or until the top is golden and the edges are crispy.

The combination of sweet potatoes and quinoa offers a delightful texture contrast, with the spices adding a warm, aromatic depth that makes this kugel stand out.

Tip: For an extra crispy top, broil the kugel for the last 2-3 minutes of baking.

Chocolate Covered Matzo

Transform simple matzo into a decadent treat with this easy Chocolate Covered Matzo recipe, perfect for satisfying your sweet tooth with a delightful crunch.

Ingredients

• 4 sheets of matzo
• 1 cup semi-sweet chocolate chips
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Arrange the matzo sheets in a single layer on the sheet, breaking them if necessary to fit.
2. In a small saucepan over medium heat, melt together 1 cup semi-sweet chocolate chips, 1/4 cup unsalted butter, and 1/4 cup brown sugar, stirring constantly until smooth. Remove from heat and stir in 1/2 tsp vanilla extract and 1/4 tsp sea salt.
3. Pour the chocolate mixture over the matzo, spreading it evenly with a spatula. Sprinkle with 1/2 cup chopped nuts if using.
4. Bake at 350°F for 10 minutes, just until the chocolate is set. Let cool completely before breaking into pieces.

The magic of this recipe lies in the contrast between the crisp matzo and the rich, velvety chocolate, creating a treat that’s irresistibly crunchy and smooth in every bite.

Tip: For an extra touch, sprinkle a little flaky sea salt on top before the chocolate sets to elevate the flavors.

Vegan Passover Brownies

These Vegan Passover Brownies are a game-changer for your holiday table, offering a rich, fudgy texture without any dairy or eggs.

Ingredients

• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup coconut sugar
• 1/3 cup melted coconut oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free chocolate chips

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, whisk together 1 cup almond flour, 1/2 cup cocoa powder, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
3. Stir in 1 cup coconut sugar, 1/3 cup melted coconut oil, 1/4 cup water, and 1 teaspoon vanilla extract until well combined.
4. Fold in 1/2 cup dairy-free chocolate chips, then spread the batter evenly into the prepared pan.
5. Bake for 25 minutes, or until the edges are set but the center is still slightly soft.
6. Let cool completely in the pan before slicing into squares.

The secret to these brownies’ irresistible texture? Almond flour keeps them moist and dense, while coconut sugar adds a subtle caramel note.

Tip: For an extra decadent touch, sprinkle a few more chocolate chips on top right after baking.

Spicy Haroset with Pistachios

Spice up your traditional haroset with this bold twist featuring pistachios and a kick of heat, perfect for adding an unexpected flair to your Passover table.

Ingredients

• 1 cup shelled pistachios
• 2 medium apples, peeled and diced
• 1/2 cup sweet red wine
• 1/4 cup honey
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp cayenne pepper
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F. Spread the pistachios on a baking sheet and toast for 5-7 minutes, until fragrant. Let cool, then chop roughly.
2. In a medium bowl, combine the diced apples, sweet red wine, honey, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp cayenne pepper, and 1/4 tsp salt. Stir well to coat the apples evenly.
3. Fold in the toasted pistachios until everything is well mixed. Let the mixture sit for at least 30 minutes to allow the flavors to meld.
4. Serve chilled or at room temperature, garnished with a few whole pistachios for a beautiful presentation.

The crunch of pistachios against the soft, spiced apples creates a delightful contrast, while the cayenne pepper adds a warm, lingering heat that elevates the entire dish.

Tip: For an extra layer of flavor, toast the spices lightly before adding them to the mix.

Matzo Brei with Caramelized Onions

Matzo Brei with Caramelized Onions is the ultimate comfort food, blending the crispiness of matzo with the sweet depth of caramelized onions for a dish that’s both simple and spectacular.

Ingredients

• 4 sheets of matzo
• 4 large eggs
• 1 large onion, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon sugar

Instructions

1. Break the matzo into small pieces and soak in warm water for 30 seconds. Drain and set aside.
2. In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the sliced onion, sugar, and 1/4 teaspoon of salt. Cook, stirring occasionally, for 15-20 minutes until the onions are deeply golden and caramelized. Remove from the skillet and set aside.
3. In the same skillet, melt the remaining tablespoon of butter. Beat the eggs with the remaining 1/4 teaspoon of salt and black pepper. Add the soaked matzo to the eggs, mixing well.
4. Pour the matzo and egg mixture into the skillet. Cook over medium heat, stirring occasionally, for about 5 minutes until the eggs are set but still moist.
5. Fold in the caramelized onions and cook for another minute to warm through.

The magic of this Matzo Brei lies in the contrast between the fluffy eggs, crispy matzo, and the sweet, sticky onions—a texture and flavor combo that’s hard to beat.

Tip: For an extra touch of luxury, top with a dollop of sour cream or a sprinkle of fresh chives before serving.

Passover Vegan Macaroons

These Passover Vegan Macaroons are a delightful twist on the classic, offering a chewy, coconutty bite that’s completely plant-based and perfect for your holiday table.

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup almond flour
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the shredded coconut, almond flour, maple syrup, melted coconut oil, vanilla extract, and salt until well combined.
3. Using a tablespoon or a small cookie scoop, form the mixture into small mounds and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, until the edges are golden brown and the macaroons are firm to the touch.
5. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The secret to these macaroons’ irresistible texture is the combination of almond flour and coconut oil, which creates a perfectly chewy center with a crisp exterior.

Tip: For an extra touch of elegance, drizzle the cooled macaroons with melted dark chocolate.

Stuffed Peppers with Quinoa and Mushrooms

These Stuffed Peppers with Quinoa and Mushrooms are a hearty, flavorful dish that’s as nutritious as it is delicious, perfect for a cozy weeknight dinner.

Ingredients

• 4 large bell peppers, any color
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 8 oz mushrooms, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the broth is absorbed.
3. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes. Stir in mushrooms, salt, black pepper, and oregano, cooking until the mushrooms are tender, about 7 minutes.
4. Combine the cooked quinoa with the mushroom mixture. Stir in mozzarella cheese.
5. Spoon the quinoa mixture into the bell peppers. Sprinkle Parmesan cheese on top.
6. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly and golden.

The combination of earthy mushrooms, nutty quinoa, and sweet bell peppers creates a satisfying texture and depth of flavor that’s sure to impress.

Tip: For a crispier cheese topping, broil the stuffed peppers for the last 2-3 minutes of baking.

Vegan Matzo Pizza

Who says you can’t enjoy pizza during Passover? This Vegan Matzo Pizza is a game-changer, offering all the cheesy, saucy goodness without any of the guilt.

Ingredients

• 4 sheets of matzo
• 1 cup marinara sauce
• 1 cup vegan mozzarella cheese, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the matzo sheets on the prepared baking sheet. Lightly brush each sheet with 1 tbsp olive oil.
3. Spread 1 cup marinara sauce evenly over the matzo sheets, leaving a small border around the edges.
4. Sprinkle 1 cup vegan mozzarella cheese over the sauce, followed by 1/2 cup cherry tomatoes, 1/4 cup black olives, and 1/4 cup red onion.
5. Season with 1 tsp dried oregano, 1/2 tsp garlic powder, and salt and pepper to taste.
6. Bake at 400°F for 10-12 minutes, or until the cheese is melted and bubbly.

The crunch of the matzo paired with the melt-in-your-mouth vegan cheese creates a texture contrast that’s simply irresistible.

Tip: For an extra flavor boost, drizzle with a little balsamic glaze after baking.

Passover Granola with Nuts and Dried Fruit

This Passover Granola with Nuts and Dried Fruit is a crunchy, sweet, and utterly satisfying treat that’s perfect for your holiday table or any morning you crave something special.

Ingredients

• 3 cups rolled oats (certified gluten-free for Passover)
• 1 cup chopped almonds
• 1 cup chopped walnuts
• 1/2 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup mixed dried fruit (such as raisins, apricots, and cranberries)

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the rolled oats, chopped almonds, and chopped walnuts.
3. In a small bowl, whisk together the honey, melted coconut oil, vanilla extract, cinnamon, and salt until well combined.
4. Pour the honey mixture over the oat and nut mixture, stirring until everything is evenly coated.
5. Spread the granola in an even layer on the prepared baking sheet.
6. Bake for 25 minutes, stirring halfway through, until the granola is golden brown.
7. Remove from the oven and let cool completely on the baking sheet. Once cool, stir in the mixed dried fruit.

The combination of warm spices, crunchy nuts, and sweet dried fruit makes this granola a standout. It’s not just for Passover—you’ll want to make it all year round!

Tip: For clusters, press the granola down firmly on the baking sheet before baking and avoid stirring too much while it cools.

Roasted Cauliflower with Tahini Sauce

Roasted cauliflower with tahini sauce is a game-changer for weeknight dinners, offering a creamy, nutty twist to your favorite veggie.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water
• 1/2 teaspoon cumin

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder until evenly coated. Spread them out on the baking sheet.
3. Roast for 25 minutes, flipping halfway through, until the edges are crispy and golden.
4. While the cauliflower roasts, whisk together the tahini, lemon juice, water, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin in a small bowl until smooth.
5. Drizzle the tahini sauce over the roasted cauliflower before serving.

The magic of this dish lies in the contrast between the crispy, caramelized edges of the cauliflower and the smooth, rich tahini sauce.

Tip: For an extra flavor boost, sprinkle some toasted sesame seeds or chopped parsley on top before serving.

Vegan Chocolate Matzo Cake

Who says you can’t enjoy a decadent chocolate cake during Passover? This Vegan Chocolate Matzo Cake is a game-changer, combining rich cocoa flavors with the traditional crunch of matzo for a dessert that’s both indulgent and surprisingly simple to make.

Ingredients

• 4 sheets of matzo
• 1 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/2 cup coconut oil, melted
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1/2 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Break the matzo sheets into small pieces and spread them evenly on the prepared baking sheet.
3. In a medium bowl, whisk together the cocoa powder, granulated sugar, melted coconut oil, almond milk, vanilla extract, and salt until smooth.
4. Pour the chocolate mixture over the matzo pieces, ensuring they’re fully coated. Use a spatula to spread the mixture evenly.
5. Bake for 20 minutes, then remove from the oven and let cool completely before slicing.

The magic of this cake lies in its contrasting textures—crispy matzo enveloped in a velvety chocolate coating makes each bite irresistibly satisfying.

Tip: For an extra touch of elegance, sprinkle sea salt or chopped nuts over the top before baking.

Spring Vegetable Soup with Matzo Balls

Nothing says spring like a bowl of fresh vegetable soup paired with fluffy matzo balls. This recipe brings together the best of the season in a comforting, light broth that’s perfect for any day of the week.

Ingredients

• 4 cups vegetable broth
• 1 cup water
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 small onion, finely chopped
• 1 cup fresh peas
• 1 cup diced zucchini
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 batch prepared matzo balls (about 8-10)

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Pour in 4 cups vegetable broth and 1 cup water. Bring to a boil, then reduce heat to a simmer.
3. Add 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme. Stir to combine.
4. Gently add the prepared matzo balls to the soup. Cover and simmer for 20 minutes.
5. Add the fresh peas and diced zucchini. Cook for an additional 5 minutes, or until the vegetables are tender.
6. Serve hot, with extra matzo balls on the side for those who love them.

The matzo balls soak up the savory broth while keeping their light, airy texture, making every spoonful a delightful contrast.

Tip: For extra fluffy matzo balls, let the batter rest in the fridge for at least 30 minutes before forming and cooking.

Passover Vegan Cheese Blintzes

These Passover Vegan Cheese Blintzes are a delightful twist on the traditional, offering a creamy, dairy-free filling wrapped in tender, thin crepes. Perfect for your holiday table or a cozy weekend brunch!

Ingredients

• 1 cup all-purpose flour
• 1 1/4 cups water
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 cup vegan cream cheese
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• Oil for frying

Instructions

1. In a bowl, whisk together 1 cup all-purpose flour, 1 1/4 cups water, 2 tbsp olive oil, and 1/2 tsp salt until smooth. Let the batter rest for 10 minutes.
2. Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift, then flip and cook for 1 more minute. Repeat with remaining batter.
3. In another bowl, mix 1 cup vegan cream cheese, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1/2 tsp cinnamon until smooth.
4. Place 2 tbsp of the filling in the center of each crepe. Fold the sides over the filling, then roll up from the bottom to enclose.
5. Heat a skillet over medium heat with a little oil. Fry the blintzes for 2 minutes on each side until golden.

The combination of the soft, sweet filling with the slightly crispy crepe makes these blintzes irresistibly good. They’re a testament to how vegan dishes can shine during Passover.

Tip: For an extra touch, serve with a drizzle of maple syrup and a sprinkle of cinnamon on top.

Apple and Almond Matzo Kugel

This Apple and Almond Matzo Kugel is a delightful twist on the classic, offering a sweet and nutty flavor that’s perfect for your holiday table or any cozy family gathering.

Ingredients

• 4 sheets of matzo, broken into small pieces
• 3 large eggs, beaten
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 2 medium apples, peeled and thinly sliced
• 1/2 cup sliced almonds
• 1/4 cup raisins
• 1 cup water

Instructions

1. Preheat your oven to 350°F and grease a 9×9 inch baking dish.
2. In a large bowl, soak the matzo pieces in 1 cup of water for 2 minutes, then drain any excess water.
3. Add the beaten eggs, 1/2 cup granulated sugar, 1/4 cup melted butter, 1 tsp ground cinnamon, and 1/2 tsp vanilla extract to the matzo. Mix well.
4. Gently fold in the sliced apples, 1/2 cup sliced almonds, and 1/4 cup raisins until evenly distributed.
5. Transfer the mixture to the prepared baking dish and bake for 45 minutes, or until the top is golden and the edges are crisp.

The combination of crunchy almonds and tender apples creates a texture that’s irresistibly comforting, while the cinnamon and vanilla bring warmth to every bite.

Tip: For an extra crispy top, broil the kugel for the last 2-3 minutes of baking, watching closely to prevent burning.

Conclusion

We hope this roundup of 18 Delicious Vegan Passover Recipes brings joy and inspiration to your holiday table. Whether you’re a seasoned vegan cook or just exploring plant-based options, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access next Passover. Happy cooking!

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