Let's Eat

Three recipes for a perfect vegan Pesach

Instagrammer, Ben Rebuck shares some of his plant-based recipes for Passover


Photo: Ben Rebuck

Keeping kosher for Pesach is work enough in itself, so when you throw in trying to be vegan too, you’re in for a tough time.

Pasta, one of the staples of a vegan diet is off the menu. Worse still, for Ashkenazi Jews many other vegan basics like rice, legumes and beans are classed as kitniyot — and also not permitted to be eaten over the eight days.

In my view, your best bet is to not be too hard on yourself and tap into our deep-rooted Mizrahi/Sephardi Israelite heritage (whose Passover menu does permit kitniyot) and do it that way.

If you’re short on ideas for how to feed yourself of your vegan family members next week, here are three vegan recipes. They cater to a few lifestyle choices and can be made 100% kosher for Passover for those avoiding kitniyot if you omit the tofu, which I think should be K4P anyway.

Chopped liver

This contains tofu, so in not suitable for those avoiding kitniyot. 


1 tbsp olive oil
½ onion, chopped
2 garlic cloves, chopped
100ml/3½fl oz vegetable stock
500g/1lb 2oz chestnut mushrooms
40g/1½oz shelled walnuts
1 tsp balsamic vinegar
300g/10½oz block firm tofu, chopped
½ tsp ground turmeric
1 tsp black salt
1 tsp vegan mayo
Salt and freshly ground black pepper, to taste
Matzah, to serve


  • Heat the olive oil in a large pan, add the onion and garlic and cook to soften.
  • Add the vegetable stock and cook until the liquid evaporates.
  • Add the chestnut mushrooms and fry until cooked.
  • Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic.
  • Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency.
  • Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together.
  • Stir the tofu mixture into the blended mushrooms and mix to combine.
  • Transfer to a serving bowl and serve with bread and/or crackers of your choice.

Chicken soup

For the soup:

1 leek
2 carrots
1 white onion
1.5L water
5tbsp vegan chicken stock (I use Osem)
1tsp white pepper
Pinch of salt to taste

For the matzah balls:
115g (1 cup) medium matzo meal|
1 pinch salt
1 pinch black pepper
1tbsp vegan egg replacer
30ml of the soup broth

To serve:

Black pepper
Pesach soup croutons


  • In a large saucepan, add the water, whole onion, chopped leek and carrot
  • Add your stock - I use 3 heaped tablespoons for every litre of water, so for this I used 5. Taste as you go along, you can definitely use too much or easily not enough.
  • Add the white pepper and a pinch of salt and bring to a boil.
  • The broth will change flavour once the veggies have started to cook out, so be patient with the seasoning.
  • Once boiling, place a lid on and leave to cook for up to 2 hours (minimum 1 hour recommended).
  • For the matzo balls, add the matzo meal, egg replacement and broth to a bowl and mix.
  • Refrigerate for 10 minutes before using wet hands to form into small balls.
  • Refrigerate again for 5 minutes before adding to the soup until cooked (about 10 minutes).
  • Serve the soup with cracked black pepper and soup croutons.

Chocolate Torte:


For the base:

250g (around 2 cups) ground almonds (aka almond flour/meal)
2tbsp cocoa powder
1tsp cinnamon (optional but nice)
50g coconut oil
3tbsp maple syrup
1/2tsp fine salt

For the filling:

1 can coconut milk (about 400ml)
450g dark chocolate
1tsp vanilla extract
1tsp sea salt (optional)


  • In a bowl, combine the base ingredients. If your coconut oil is solidified, melt in the microwave in 20-30 second increments until liquid.
  • Mix together well.
  • Using a 23cm (9inch) pie tin, grease the bottom and pour in your mix, using your hands to mould it to the sides.
  • Bake in a preheated oven at 180c for 12-15 minutes and set aside to cool.
  • Meanwhile, heat your coconut milk on a stove or in the microwave and then pour over your chocolate. Leave for a minute then mix.
  • Add vanilla and optionally the sea salt and pour into the base.
  • Leave to set in the fridge for a 2-3 hour minimum but ideally overnight is a safer bet.
  • You can sprinkle some flaky salt on top to combat that sweetness and serve with in season berries.

For more Vegan Pesach inspiration head to bensvegankitchen

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive