17 Delicious Plant-Based Recipes Your Eyes, Mouth and Gut Will Love This Passover
Eating plant based food during Passover is one way to take care of your body during the holiday.
During Passover*, we can center your plate and your diet predominately with plant foods (fruits, vegetables, starchy vegetables, roots/tubers, intact whole grains, and legumes such as beans, peas and lentils (depending on if you Kinyot or not during the holiday).
Here are 17 plant based recipes to enjoy during Passover.
If you missed this delicious protein-packed salad earlier this month, have no fear! This high protein salad has it all: crunchy celery, sweet oranges and tangy cranberries. Its colorful appearance makes it a lovely addition to the meal. It is inspired by my cousin Jenny’s salad.
This“old-fashioned” food is perfect for Passover breakfast or dessert because it is comforting and versatile. Tapioca is a lifelong food that can be enjoyed by everyone – from babyhood to old age. It is a gooey, creamy mouth food that is eaten by the spoonful. The added rum soaked raisins makes the dessert fancy and reminds me of my grandmother’s favorite ice cream flavor.
Sarah’s Apple and Fennel Stuffed Squash Recipe is a year-round winner. The Autumnal flavour of squash and apple is brightened with the spring-like taste of fennel. The base is juicy, fibrous squash stuffed with protein-packed beans. The ingredients make this a satiating and healthy plant-based meal. If you do not eat beans during Passover, you can use mushrooms instead.
A refreshing coleslaw that is colorful and delicious. This coleslaw is healthy, as it isoil-free and mayo-free. Serve as as a side dish for lunch or dinner meals. It is a perfect salad to add to your Shabbat and holiday table. Serve cold. This salad can be made 24 hours in advance.
This Creamy Vegan Celery Soup is just the right balance of light and healthy but creamy and delicious. With strong flavors and a full texture, nobody associates this food with all the tired old stereotypes about healthy, vegan food. This is a strictly vegetable based soup, so it’s also Kosher for Passover
This plant-based Mushroom and Walnut Gardener’s Pie with Butternut Squash Topping Recipe is healthy take on a shepherd’s or cottage pie. This hearty and nourishing pie is filled with a bounty of vegetables. Even carnivores will be happy to eat this dish because it is full of bold flavour and plant-based protein. Better yet, it takes just 15 minutes to prepare the ingredients. This recipe is from the cookbook Feeding Women of the Bible, Feeding Ourselves.
My maternal grandmother used to make these from day old mashed potatoes. I wanted a healthier potato and spinach patty recipe so I’ve adapted my grandmother’s traditional recipe with healthy ingredients that are all plant based.
This Jewish Food Hero Community Recipe is Eileen’s Hawaij Vegetable Soup. This is a Mediterranean inspired, Yemeni spiced soup, packed with satiating squash and potato. If you do not eat beans during Passover, add skitake mushrooms to this recipe instead.
The good news about potato fries is that they are made using potatoes. Most of us love potatoes because they are a satiating starch with lots of vitamin C, B6, and a fiber rich food. I call potatoes my “happy food” because they are a good source of vitamin B6. Regularly eating minimally processed potatoes or sweet potatoes without oil/butter/margarine or cheese does the body and mind good.
This salad is filled with winter vegetables. It has a crunch from the cucumber and fennel and sweetness from the beets and oranges. The maple-mustard salad dressing is delicious and oil free. It looks lovely served over a bed of baby arugula or another green leafy vegetable of your choice.
Everyone from your kids to your husband to your mother and mother-in-law won’t be able to keep their hands off these. These cookies are Pesach friendly* and you can make them with either white beans or sweet potatoes (trust me on this) depending on your dietary preference.
The recipe below yields a dozen cookies—which I can tell you from experience will go quickly—so make two or three batches for the holiday, depending on how many guests you’ll be hosting.
This recipe switches out these usual ingredients for healthier alternatives. Rather than saturated fat in the form of butter, these meltaways are packed with natural, plant-based protein and healthy fat in the form of almond flour and shredded coconut, meaning they will provide longer lasting energy too.