one green planet
one green planet

These delicious and nutritious plant-based recipes show that you can keep your commitment to eating less animal products and honor your religious values at the same time.

While many holidays have a way of putting extra pressure on those who are looking to eat less animal products and more plant-based foods, the annual Jewish observance of Passover maybe even more of a challenge. It’s not just a matter of finding swaps for traditional, animal-based foods, but Passover, which lasts for eight days, also asks those who observe to abstain from grains, beans, and corn–three important staples for anyone looking to consume more plant-based proteins. The Passover dietary rules restrict the use of such grains because they can ferment and become leavened.

Those celebrating Passover do not eat any foods that are leavened because the unleavened matzoh reminds that the Israelites, fleeing slavery with Pharaoh’s army at their heels, had no time to let their bread rise, and hence ate flat matzoh instead.

These delicious and nutritious plant-based recipes show that you can keep your commitment to eating less animal products and honor your religious values at the same time.

1. Matzoh Brei 


  • 2 Whole boards of Matzoh
  • Half a cup of liquid JUST Egg
  • 1 Tablespoon of non-dairy butter or canola oil for frying pan
  • Large bowl and frying pan


  1. Pour half a cup of liquid JUST Egg into a bowl. Gently and quickly run boards of matzoh under water. Do not soak. Break up pieces of matzoh into plant-based eggs. Coat completely with the JUST Egg. Let stand for 2-3 minutes.
  2. Heat one tablespoon of non-dairy butter or canola oil in a frying pan. Pour the matzoh/JUST Egg mixture into the pan.
  3. Keep turning until the mixture is cooked through. Make as well done to one’s liking!
  4. Serve plain, or with salt, sugar, or jelly.

Check out this Fried Matzo recipe by Rhea Parsons too!

2. Matzoh Lasagna 


  • Two containers of Kite Hill Almond Milk Ricotta
  • 5-8 Boards of matzoh (depends on pan size)
  • 24 oz. Jar of tomato sauce
  • 2 Cups of shredded plant-based mozzarella cheese
  • 1 Tablespoon of olive oil


  1. Coat 9×13 pan evenly with olive oil. Mix two containers of Kite Hill Almond Milk Ricotta, 3/4ths of jarred tomato sauce, and 1 ½ cups of plant-based mozzarella cheese in a large bowl. Ever so lightly sprinkle water on boards of matzoh and lay in the pan. May need half of another board to fill the pan to the edges.
  2. Now start layering your ingredients, beginning with your first layer of matzoh, then your sauce and cheese combination. Be careful to not break or crack matzoh boards. Repeat layering (matzoh, sauce, and cheese) until the top. For the top, lay down boards of matzoh, add remaining plain tomato sauce and sprinkle with half a cup of shredded plant-based cheese.
  3. Cook at 350°F for approximately 35 minutes. Check halfway through since ovens cook differently. The plant-based cheese should be melted when it’s done.

Check out this Passover Matzo Pie by Cruelty Free Family too!

3. Plant-Based Matzoh Ball Soup 



  • Large soup pot
  • 4 Stalks of celery
  • 4 Large carrots
  • 1 Large yellow onion
  • 32 oz. Vegetable broth
  • Fill a large soup pot with vegetable broth.


  1. Peel a large onion and put the whole onion into the broth. Cook on medium heat. While this heats up, clean and cut up chunks of carrots and celery.
  2. Once the onion softens, add carrots and celery to the soup. Lower heat and simmer for approximately 1.5 hours or until everything is soft and you begin to smell the broth.

Matzoh Balls 


  • 1 cup Matzoh Meal
  • 3 Tablespoons of potato starch
  • 1/4 cup oil
  • 1 cup vegetable broth
  • 1/2 teaspoon baking soda
  • A pinch of salt and/or pepper to taste


  1. Combine all ingredients in a large bowl and refrigerate for 40 minutes.
  2. When matzoh ball mix is ready, turn soup broth on high to a full boil. Form mixture into balls and drop them into the broth. The matzoh balls should rise to the top of the pot and expand, continue this process until the mixture is completely used.
  3. Lower heat and cook for approximately 30 minutes.  Please note: The matzoh balls will absorb much of the broth so the amount of broth in the pot is much less than when you began to cook.
  4. Pour matzoh ball soup into a bowl and top with crushed matzoh.

Check out Mark Reinfeld‘s Matzo Ball Soup Recipe for Passover, Rhea Parson‘s Matzo Ball Soup, and Jennifer Strohmeyer‘s Matzo Ball Vegetable Soup!

Related Content:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please consider supporting us by donating!

Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.