Vegetarian Options for Passover: How to Avoid Matzah

Although so many more foods are now Kosher for Passover than were available in my childhood, it’s still, basically, matzah, matzah, matzah.

Sure, matzah’s fun in January or June, but somewhere around the fourth or fifth day of Passover… well… As a vegetarian who doesn’t rely on meat or fish to get through the eight days of Passover, I like to have a variety of matzah recipes for each day (and sometimes for January or June too).

Spinach Squash Ring (Pareve or Dairy)

Preparation Time: 15 minutes
Baking Time: 45 minutes

Ingredients

• 3 medium sized zucchini or crook neck squash
• 1 pound spinach (frozen or fresh washed and chopped)
• 3 eggs
• 1 cup matzah meal
• 1/3 cup matzah cake meal
• 1 cup walnuts
• 2 TB. parsley
• 1 TB. scallions
• 1 TB. horseradish (optional)
• 1 tsp. garlic
• salt and pepper to taste
• 1 cup grated cheese (optional)

Pre-heat oven to 350.

Grate zucchini or squash. Squeeze out excess water. Add spinach,
matzah meal, cake meal, garlic. Beat eggs well and add. Chop parsley and scallions and add. Chop walnuts very fine (or use food processor) and add. Add salt and pepper and optional horseradish and cheese.

Pour mix in greased ring mold, bundt pan, or two bread loaf pans.
Heat about 45 minutes or until golden brown.

Matzah Rolls (Pareve)
Preparation Time: 10 minutes
Baking Time: 30 minutes

Ingredients

• 1/2 cup oil
• 1 cup water
• 4 eggs
• 3/4 cup matzah meal
• 1/2 tsp. salt

Preheat oven to 350 degrees.
Bring oil and water to a boil. Take off heat and add matzoth meal and salt. Stir well. Beat in one egg at a time.
Put large tablespoons on greased cookie sheet. Bake 30 minutes or until they rise.

Eggplant Matzah Mina (Dairy)

Preparation Time: 20 minutes
Baking Time: 35-40 minutes

Matzah minas come in all varieties and are a Sephardic layered casserole or “matzah lasagna.”

Ingredients

• 2 medium eggplants
• 2 Tablespoons olive oil
• 1/2 onion, chopped
• 4 cloves garlic, pressed
• 28 oz. tomato sauce
• 3 Tbs. fresh parsley
• 1/2 tsp. oregano and paprika
• 1/4 cup fresh basil
• salt and pepper to taste
• 3 1/2 matzah
• 1 pound regular or soy mozzarella cheese

Peel eggplants and slice into approximately 1/2 inch pieces. Coat with oil and broil both sides until soft. Use a deep saucepan and fry onions and garlic in oil until golden. Add tomato sauce and fresh and dried seasonings. Bring to a simmer and cover. Cook over low heat for about twenty minutes.

Break matzah into approximately 3 inch strips and place in a shallow dish with salt water. Soak about three minutes, until matzah is soft, but not mushy.

Oil large shallow baking dish and layer with sauce first, then eggplant, then matzah, and then cheese. Repeat. Bake 35 to 40 minutes in 350 degree oven.

Matzah Brie and Your Favorite Stir Fries (Pareve)

Preparation Time: 10 minutes
Cooking Time: 15 minutes

Everyone has their favorite matzah brie recipe. I use this matzah brie recipe to go with my favorite stir fries – mine are vegetarian, but any stir fry will do.

Ingredients

• 5 pieces of matzah
• 2 eggs
• 1/4 cup of hot water
• 2 tsp. butter, margarine or oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 onion
• your favorite stir fry
• 1/2 cup grated cheese (optional)

Break matzah into bite size pieces. Add eggs and stir in well. Add hot water and stir. Allow to sit ten to fifteen minutes, until matzah softens.

Dice onion finely. Heat 1 tsp. butter or oil in frying pan and sauté onions about 15 minutes until translucent. Add onions and spices to matzah mix. Put in optional grated cheese. Stir well.

Put rest of oil in frying pay. Put matzoth mix in pan over medium heat, approximately 5 to 7 minutes on each side until golden brown.

Put favorite stir fries on top.

Note: Can make individual several matzah bries or make one large brie with stir fry on top and cut as if it’s a pie.

The EASIEST Passover Breakfast in the World (Dairy)

Preparation Time: 5 minutes

Ingredients

• 1 cup matzah farfel
• 1/4 cup golden raisins
• 1/4 cup cashews
• 1 cup milk

Pour matzah farfel, raisins, and cashews in bowl. Add milk.

Enjoy.