Vegan Passover Recipes to Make for a Two-Person Seder

These vegan Passover recipes features a plant-based side dish, main, and dessert.

These Indian-Jewish vegan Passover recipes are perfect for a two-person Seder.

A week-long celebration, Passover commemorates the liberation of the Israelites from Egyptian slavery. The Passover Seder marks the start of the Jewish holiday and features a traditional dinner of many symbolic dishes that are not vegan-friendly.

Serve a delicious-looking meal this Passover with these three vegan recipes. The vegan kofta kebabs feature potatoes, soy mince, onion, garlic, and an array of tantalizing spices. These include chili powder, cumin, coriander powder, and turmeric. Serve these kebabs with a dairy-free mint yogurt chutney dip.

And for the second course: Chaat salad. The plant-based salad features tomatoes, cucumbers, onion, chickpeas, and chaat masala, among others. Drizzle on the homemade dressing made with fresh lemon juice and date syrup.

Dinner wouldn’t be complete without dessert. Round out your Passover meal with chai spiced matzo toffee. The best part about this vegan Passover recipe is that you only need six ingredients to make it. These include matzo, vegan butter, brown sugar, vegan chocolate, chai spice mix, and chopped mixed nuts.

Vegan Passover Recipes

Indulge in a vegan Passover feast with these three plant-based recipes.

Vegan Passover Recipes to Make for a Two-Person Seder
These vegan kebabs are perfect for Passover dinner. | Shiran Golan for LIVEKINDLY

Vegan Kofta Kebabs

These vegan kebabs feature potatoes, soy mince, onion, and various spices. In order to whip this Passover dish up, you will need a food processor or a blender and a grill pan.

Vegan Kofta Kebabs With a Mint Yogurt Chutney Dip

45 mins to prep
20 mins to cook
Vegan

Ingredients

Mint yogurt chutney

  • 1 cup plant-based yogurt
  • 1/2 cup mint leaves, chopped
  • 1/2 cup coriander leaves, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon water
  • 1/4 teaspoon salt

Vegan kofta kebabs

  • 1 large potato, boiled, peeled & mashed
  • 3.5-ounce soy mince, soaked & drained
  • 1 medium onion, finely chopped
  • 4-5 cloves of garlic, minced
  • 1-inch ginger, grated
  • 1/2 chilli, chopped
  • 4 tablespoon mix herbs
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon Garam masala
  • 1 teaspoon salt
  • 2 tablespoon vegetable oil

Garnish for kofta kebabs

  • Mint yogurt chutney, for serving
  • Lemon wedges, for serving
  • Mint leaves, for serving

Preparation

  1. 1
    Mint yogurt chutney: In a food processor or a blender, blitz the mint leaves, coriander leaves, lemon juice, water, and salt together until it forms a smooth consistency.
  2. 2
    In a small bowl, mix together the blended chutney and plant-based yogurt.
  3. 3
    Refrigerate for at least 15 mins before serving.
  4. 4
    Vegan kofta kebabs: Soak the soy mince or soy granules in hot water for 15-20 mins until softened.
  5. 5
    Meanwhile, boil the potato until soft.
  6. 6
    Chop the onions, garlic, ginger, chili and herbs and set aside.
  7. 7
    Now drain the soy mince and squeeze out as much water as you can by pressing firmly between your palms.
  8. 8
    After the potato has been boiled, peel and transfer it to a large mixing bowl. Mash it well.
  9. 9
    Now add the soy mince, onions, ginger garlic, chilies, dry herbs & all the spices- cumin, coriander, chili, turmeric, garam masala, and salt.
  10. 10
    Use your hand and combine all the ingredients together. It should resemble a dough like consistency.
  11. 11
    Divide the mixture equally into 2 inch patties.
  12. 12
    Heat a grill pan over medium heat with 2 tablespoons of oil. Once oil is hot, fry the kofta kebabs rotating them every 4-5 minutes until lightly brown on all sides.
  13. 13
    Serve kofta kebabs warm, with mint chutney and fresh lemon wedges.
Vegan Passover Recipes to Make for a Two-Person Seder
Serve this vegan Passover recipe for a side. | Shiran Golan for LIVEKINDLY

Chaat Salad

This chaat salad is as nutritious as it is delicious.

Chaat Salad: An Israeli Salad Fusioned Into Indian Chaat

15 mins to prep
5 mins to cook
Vegan

Ingredients

Chaat salad

  • 2 medium tomatoes, seeded & diced into cubes
  • 2 medium cucumbers, diced into cubes
  • 1/2 onion, chopped finely 
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon chaat masala
  • 1/4 chilli powder
  • Salt, to taste
  • 5-6 tablespoons parsley, chopped

Dressing

  • 3 tablespoons fresh lemon juice
  • 2 tablespoons date syrup (silan)

Garnish for chaat salad:

  • Lemon wedges, for serving
  • Mint leaves, for serving

Preparation

  1. 1
    In a large mixing bowl, combine together the chopped tomatoes, cucumbers, onion, chickpeas, parsley, spices- cumin powder, chaat masala, chilli powder, and salt.
  2. 2
    In a small bowl, whisk the lemon juice and date syrup together and pour over the salad.
  3. 3
    Mix until the salad is coated evenly with the dressing.
  4. 4
    Refrigerate for 20 mins for a more refreshing salad.
  5. 5
    Garnish with lemon wedges and mint leaves.
Vegan Passover Recipes to Make for a Two-Person Seder
Serve this vegan chai spiced matzo toffee for Passover dessert. | Shiran Golan for LIVEKINDLY

Chai spiced matzo toffee

This chai spiced matzo toffee can be whipped up in under 30 minutes using only six ingredients.

Chai Spiced Matzo Toffee

15 mins to prep
15 mins to cook
Vegan

Ingredients

  • 2-3 pieces of matzo
  • 4-ounce margarine or vegan butter
  • 1 cup brown sugar
  • 6-ounce vegan chocolate, roughly chopped
  • 1/4 teaspoon chai spice mix
  • 1/4 cup mixed nuts, almonds, and pistachios, roughly chopped

Preparation

  1. 1
    Cover a small baking tray with aluminum foil and lay out the matzo in one even layer.
  2. 2
    Preheat your oven to 350 degrees Fahrenheit.
  3. 3
    In a medium a saucepan, heat the vegan butter and brown sugar over low-medium heat, stirring constantly.
  4. 4
    Once it reaches a boil, continue stirring on simmer for another 3 minutes then switch of the flame.
  5. 5
    Immediately, pour the toffee mixture over the matzo and spread it evenly with a spatula covering all the matzo.
  6. 6
    Place the baking sheet in the oven for 10-12 mins until the toffee is crackled and browned.
  7. 7
    After taking the tray out, place on a wire rack and immediately spread the chopped chocolate all over the toffee.
  8. 8
    Allow the chocolate to sit on it for 1-2 minutes until softened.
  9. 9
    Spread the melted chocolate evenly over the matzo with a spatula.
  10. 10
    Sprinkle the top of the chocolate with chai spice, followed by the almonds and pistachios.
  11. 11
    Allow the matzo toffee to cool in the refrigerator for 30 minutes
  12. 12
    Finally, break the matzo toffee into cracks or squares. Serve right away or store in the refrigerator.

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