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Our diet is already limited on Passover, but add a vegan diet to the mix and it can become even more challenging. No eggs, meat or dairy, combined with the Passover restrictions on grains and legumes?
Sounds impossible, but it’s not! We’ve rounded up some of our favorite vegan and kosher for Passover recipes to help you out! Plus, we’ve chosen both lighter and heartier recipes to help satisfy all your cravings.
To all of our vegan readers, we hope you enjoy the recipes we’ve rounded up for you, and hope you have a delicious Passover!
And hey — to all of you out there who aren’t vegan — don’t change the channel, because we’re pretty positive you’re going to love all of these recipes too!
- You may also love: The (Almost) Vegan Recipes Your Favorite Foodies Can’t Live Without
38 Satisfying Vegan Recipes for Passover
- Cauliflower Steak with Pistachio Cream by Michal Frischman
Move over, meat – Cauliflower Steak is here to stay! Caramelized, seasoned to perfection, and finished with a smooth Pistachio Cream.
- Plant-Based Matzo Ball Soup by Kenden Alfond
This matzo ball soup is plant based and is served in a rich vegetable broth. The matzo balls are made with potato puree and baked, giving them a pleasing consistency that holds up well as they float in the rich onion-leek broth.
- Sweet Roasted Pears And Yams by Chaia Frishman
Warm roasted pears and yams will be the new yummiest side dish at your Passover Seder!
- Spiralized Two-Tone Potatoes with Herb Oil by Miriam (Pascal) Cohen
For anyone out there who likes their potatoes really crispy, you’re going to love this addicting dish. And here’s one more tip: double this recipe or it might disappear straight from the pan!
- 4-Ingredient Zucchini Gratin by Batsheva Kanter
Being on a Vegan diet means missing out on dishes like cheesy gratin. Well, good news! This zucchini gratin is a lighter, dairy-free version of the classic. This time, skip the guilt and enjoy the simple combination of baked zucchini and a crispy topping.
- My Mother’s Pesach Soup by Rivki Rabinowitz
This soup is a take on the classic vegetable soup. It’s amazing how a quick blend can make it into something so hearty and familiar, yet entirely memorable.
- Roasted Vegetable Platter with Creamy Avocado Dip by Faigy Murray
This vegetable platter is so regal looking and much easier than it looks! Feel free to use whatever vegetables you like or whatever is in season.
- Roasted Sweet Potatoes with Hazelnut Praline by Alison Gutwaks
Although these flavors may be a bit unusual together, the creamy, nutty praline is a delightful addition to perfectly roasted sweet potatoes with browned onion and fresh cilantro.
- Cabbage Soup from the Dining In Cookbook
Six ingredients to make a warm, comforting bowl of soup? Yes please! The cabbage makes this soup hearty, and somewhat meaty – perfect for a Vegan diet.
- Eggplant in a Garlic Verde Dressing by Estee Kafra
Garlic, parsley, and olive oil – three simple ingredients that take any dish up ten notches! Make an extra batch of this for all your Passover meals!
- Sweet Potato and Dried Cranberry Quinoa by Erin Grunstein
A classic quinoa dish has to make an appearance at Passover. This one features so many delicious ingredients, textures, and colors that pair perfectly together.
- Roasted Celery Root and Zucchini by Chaia Frishman
If you’ve never tasted celery root before, now’s the time to start! Roasted, charred, and mixed with a tangy red wine vinegar – this is the perfect side dish to just about any meal!
- Hearty Roasted Vegetable Soup by Faigy Grossman
This soup is irresistible, with incredible flavor, due to the roasted veggies and spice combo. Sweet potatoes add some healthy starches that help fill you up.
- “Faux” Farfel by Rorie Weisberg
To stay full and satisfied on Passover without just filling up on matza, create a balance between proteins, fats, fibers, and carbs. This recipe nods to the traditional farfel by keeping a great taste and texture, but without the high carb load!
Instead of ricing your own cauliflower, save time and try Heaven & Earth’s Riced Cauliflower (Kosher for Passover).
- Leek, Zucchini, and Cauliflower Purée by Efrat Libfroind
A creamy, delicious low-carb soup made with sautéed onions, garlic, leeks, zucchini, cauliflower, and just one potato. Tasty and comforting.
- Rice Cauliflower Salad by Esther Ottensoser
We love the bright colors and tastes in this salad wiith riced cauliflower, peppers, scallions, and a basic vinaigrette.
- Cauliflower Rice by Brynie Greisman
If you’re looking for side dishes that are easy and carb free — this satisfies both criteria. It really looks like rice and yet is 100% vegetable-based! It can be made one to two days in advance.
Passover Product Shortcut: To save time without losing any flavor, try using Heaven & Earth’s Broccoli Carrot Riced Cauliflower and skip the additional carrots in the recipe. Or, for an added touch of natural sweetness in this dish, try using Heaven & Earth’s Butternut Squash Riced Cauliflower.
- Chimichurri Potatoes by Zehava Krohn
Roast baby potatoes smothered in herbs; a delicious and fresh take on the classic side dish.
- Blood Orange Braised Fennel by Chaia FrishmanRaw fennel literally changes face when braised in this tart mix of flavors. Definitely the most original side dish you will serve this Pesach.
- Savory Zucchini Balls by Estee Kafra
You think you’ve seen it all when it comes to creative ways to serve up the humble zucchini? You haven’t seen this one! Use a melon balling tool to create zucchini balls! Make sure some of the skin stays on for a colorful effect.
- Maple Orange Carrot Spirals by Kosher.com Staff
Carrot Spirals are a fantastic replacement for regular pasta. Gluten-free and nutritious, they add great flavor to your dishes without the calories and carbs of pasta. Cook together with maple-orange-ginger sauce for a delicious side dish.
- Full of Green Salad by Brynie GreismanTangy, light, and refreshing. This salad pairs well with all fish and meat dishes. It’s cinch to put together, and I love that it’s sugar free and chock full of ingredients that are good for you.
- Quinoa-Filled Zucchini Boats by Elky Friedman
Quinoa is probably the best source of protein for a vegan on Passover. But on its own it’s on the plain side- how do you make it special for the holiday table? These zucchini boats are a creative way to take quinoa salad from simple to spectacular.
- Butternut Squash Fries by Rorie Weisberg
So many of the Passover oil options aren’t great for baking or aren’t healthy. Avocado oil is the secret to getting these oven-baked fries just right without compromising on health or flavor.
- Sweet and Sour Cabbage by Brynie Greisman
This light, low-calorie dish pairs wonderfully with any chicken or meat main dishes.
- Quick Ratatouille by Reva Yaffe
This traditional ratatouille is actually perfect for Pesach! Roasted veggies simmered in tomato sauce are full of savory, umami flavors.
- Fresh Cucumber Dill Salad by Mindy Rafalowitz
The contrast of colors in this salad is not only eye appealing but will please your palate as well.
- Zoodles with Bolognese Sauce by Victoria Dwek
This all-veggie dish feels like a solid meal. Thanks to the baby Bella and shiitake mushrooms combined with delicious veggies, you can have the satisfaction of a hearty “meat” sauce over your zoodles.
- Layered Vegetable Tower by Elky Friedman
Warm grilled vegetables layered one on top of the other with a delightful balsamic vinaigrette drizzled over it. With all that color, it looks so festive!
- Oven-Roasted Potatoes by OU KosherWhat says Pesach more than potatoes! Save these quick and easy roasted potatoes in your Pesach recipes folder, you’ll want to make it every year and all year round!
- Cabbage & “Noodles” by Estee Kafra
A new twist on an old favorite that uses spaghetti squash instead of noodles. This recipe was originally developed for dietetic reasons. But it’s so good that it has become a standard for Pesach, as well as all year round.
- Rustic Mashed Potatoes with Garlic Confit by Chanie Apfelbaum
After a while, potatoes can get old on Passover. To make them something special and irresistible, just add creamy and caramelized garlic confit!
- Pesto Zucchini Spirals by Kosher.com Staff
Zucchini Spirals are a fantastic replacement for regular pasta. Gluten-free and nutritious, they add great flavor to your dishes without the calories and carbs of pasta. Serve with a quick and easy homemade pesto for a delicious side dish.
- Baked Zucchini Slices by Brynie Greisman
A Vegan diet can quickly be overtaken by salads and simple baked veggies. But sometimes we just want a dish that is hearty, baked, and well, more substantial. Enter this delicious baked zucchini dish!
- Gazpacho by OU Kosher
Vegan or not, you’re going to love this fresh and flavorful gazpacho recipe! It can be made in advance (huzzah!) and goes well with just about anything – even crumbled up matzo!
- Swiss Chard Quinoa Wraps by Michal Cohen
Looking for a Vegan lunch idea for Chol Hamoed? This is it! Swiss chard and quinoa not only make these filling and delicious, but super nutritious, too!
- Simplified Mock Chopped Liver by Ronit Peskin
Vegan chopped liver that requires 2 ingredients and takes 30 minutes? Need we say more?
- Sticky Zucchini Spears by Rivky Kleiman
You know which recipes always get devoured first? The ones that call for ketchup and sweet apricot preserves! The two ingredients make any dish taste special. These zucchini spears are no different. They will disappear as soon as they come out of the oven.