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.
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.