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3 Easy Vegetarian Passover Recipes

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Considering all the rules that go into deeming a food kosher or not, it's especially tough for the new chef to bring a kosher meal to the Passover Seder table. Here are 3 easy, kosher vegetarian Passover recipes bound to satisfy the most traditional of taste buds. Oh, and did I mention they are delicious? Enjoy!

Vegetarian Passover Recipes

 1. Beet Casserole

Serves 4-6


  • 4 cups sliced fresh beets
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon sweet paprika
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • Slice of fresh ginger, minced
  • 1/3 cup water
  • 1 tablespoon grated onion


Preheat the oven to 400 degrees Fahrenheit. Lightly grease the sides of a 7-inch baking dish. Layer the beets across the span of the dish. Season with the salt and paprika. Piece the butter evenly over the beets. In a small bowl, whisk together the lemon juice, ginger, water and onion. Pour evenly over the beets. Cover the dish with aluminum foil and bake for a half of an hour. Stir well before serving.

2. Artichoke and Leek Soup

Serves 4-6


  • 2 tablespoons extra-virgin olive oil
  • 2 cups chopped leeks
  • 9 cloves garlic, peeled
  • 2 cups low-sodium vegetable broth
  • 20 ounces water-packed artichoke hearts, rinsed and drained to make 2 cups
  • 2 medium boiling potatoes, peeled and cut into 1-inch pieces
  • 5 fresh thyme sprigs
  • Salt and pepper to taste
  • 1/4 teaspoon paprika
  • 2 teaspoons lemon juice
  • Handful of basil
  • 1/4 cup pine nuts


From the Organic Authority Files

Bring large pot to medium heat. Add the oil, leeks and garlic, sauteing for about 5 minutes. Add the veggie broth, artichokes, potatoes, thyme and 2 cups of water. Bring to a boil and then reduce heat to a simmer. Season with salt, pepper and paprika. Cover and let simmer for 20-25 minutes or until the garlic is cooked tender. Remove the thyme sprigs and set pot aside to cook. Blend the soup with basil and pine nuts and blend until it becomes thin in consistency. Mix in lemon juice and serve.

3. Apple Matzo Crisp

Serves 6-8


  • 3 pounds Granny Smith apples, cut into 1/4-inch slices
  • 2 tablespoons lemon juice
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1/3 cup matzoh meal
  • 1/3 cup sugar
  • 1/3 cup crumbled matzoh
  • 4 tablespoon butter or Earth Balance (to keep it vegan)
  • 1/2 cup chopped walnuts or pecans


Toss the apples with the lemon juice to prevent oxidization. In a bowl, toss together the brown sugar, cinnamon, nutmeg, and ginger - add the apples and toss until the spices are evenly distributed across all the apples. Set aside.

In another bowl, combine the matzoh meal, sugar and crumbled matzoh. Piece the butter into the matzoh meal bowl and use clean hands to mix together until it resembles crumbs. Add the nuts. In a 10x10-inch baking dish, spread the apples across the bottom. Sprinkle the matzoh crumbs evenly atop the apples. Bake for 40 minutes (give or take 10 minutes) at 375 degrees Fahrenheit, or until the crumbs have browned and the apples are tender Serve hot or cold!

Related on Organic Authority

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