Vegan Passover Tips & Recipes

March 18th, 2020


Passover is an opportunity to reflect on our journey from enslavement to freedom. To recognize the forms of oppression that still exist towards animals, workers in the food system & the environment today, it only fits to eat vegan during this holiday. Read on for tips & recipes that will guide you towards having a fulfilling, plant-powered Passover.


  • Guacamole tastes great on matzah!
  • Use quinoa like you would use rice.
  • For protein, focus on nuts, quinoa & high protein vegetables.
  • Indian spices and dishes such as Aloo Gobi (cauliflower and potatoes) can make a vegan Passover much more delicious! Indian food can also be made in advance and served over quinoa.
  • Many soups can be already Passover appropriate, such as tomato-basil soup or zucchini soup.
  • Various configurations of vegetables – esp. onions, carrots, potatoes, zucchini, squash, mushrooms, etc. – can be either oven-roasted with spices or put in a stew with tomato sauce and served over quinoa.
  • Most of the items on the Seder plate are already vegan: charoset (substitute agave for honey), maror, karpas and chazeret. That leaves the zeroa (shankbone) and baytzah (egg). For the zeroa, The Talmud mentions that one of the sages, Rav Huna, used a beet to symbolize the Passover lamb. So, a beet slice is an acceptable, animal-free substitute. For the baytzah, If you view the hard-boiled egg as a symbol of renewal, then a flower is a beautiful and cruelty-free substitute.



Check out this booklet of easy-to-make Passover recipes provided by Los Angeles based caterer, Ariel Freda here!







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