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More and more people are incorporating vegetarian dishes into their Passover meal. Read to find some vegetarian recipes for Pesach.
Passover Vegetarian Recipes
Passover commemorates the emancipation of the Israelites from slavery of the Egyptians. Hence, the festival is regarded as one of the most significant occasions for the entire Jewish community throughout the world. Celebrated with immense zeal and enthusiasm, Passover falls on the 15th day of the Hebrew month of Nisan and is observed across seven or eight days. An occasion to meet family and friends, Passover is marked by lavish and scrumptious meals prepared for the Pesach supper. Thus, pamper yourself with some traditional preparations on this occasion. These days, more and more people are switching to vegetarianism. As such, we have brought some delectable vegetarian recipes that are not only luscious but also healthy. Read on and take your pick!
Vegetarian Recipes For Pesach
Passover Broccoli Knishes
Ingredients
- 1 cup Potatoes (mashed)
- 1/3 cup Matzo Meal
- 2 tbsp Potato Starch
- ½ small Onion (finely chopped)
- 2 Egg Whites or ¼ cup Passover Egg Substitute
- ½ tsp Black Pepper
- ¼ tsp Salt
- 1 cup Broccoli (steamed, finely chopped)
- A few drops of oil (optional)
Instructions
- Preheat oven to 375 °F.
- Take a large mixing bowl and combine together potatoes, matzo meal, potato starch, onion, egg white, black pepper and salt.
- Mix well and knead to form smooth dough like texture.
- Divide the mixture into 6 equal portions.
- Flatten each portion into a 4 inch circle using waxed paper.
- Place 1/6 part of the chopped broccoli on each circle.
- Fold each circle over and press the edges to seal the knish.
- Grease a cooking sheet with oil.
- Carefully arrange the knishes on the baking sheet.
- Bake for 15 minutes on each side.
- Remove and serve hot.
Spinach And Eggplant Kugel
Ingredients
- 2 lbs Eggplant (peeled, cut into 1 inch cubes)
- 10 oz frozen chopped Spinach (defrosted)
- 1 small Onion (finely chopped)
- 1 Apple (peeled and shredded)
- ½ tsp Salt
- Pepper (freshly ground, to taste)
- 4 Egg Whites (beaten)
- 1 piece Matzo
Instructions
- Preheat oven to 400 °F.
- Grease a 9 inch square baking dish and two non-stick cookie sheets.
- Scatter the eggplant cubes on cookie sheets in a single layer.
- Cover the baking sheets with aluminum foil loosely and bake for 10 minutes.
- Uncover the sheets and switch the position of the eggplant cubes.
- Cover the sheets with foil and bake again for about 5 to 10 minutes till the eggplant turns soft when pierced with a knife.
- Transfer the cubes into a large mixing bowl.
- Decrease the oven temperature to 350 °F.
- Squeeze out the excess moisture from spinach and add to the eggplant.
- Add onion, apple and salt. Mix to blend well.
- Add egg whites and pepper.
- Crumble the matzo and add to the mixture. Mix well.
- Spread the eggplant mixture into the greased baking dish evenly.
- Bake till the top turns brown and crisp.
- Allow the kugel to stand in the oven for about 10 minutes.
- Remove and cut into squares.
- Serve hot or warm.
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