3. Dip into this tasty parsnip and tahini spread from Jewish plant-based food blogger, Kenden Alfond, either as a starter or as a ready-nibble in the fridge for the eight days. Non-kitniyot eaters can sub with blitzed up cashews and almond butter.
4. There is no lack of colour on the vegan menu, and Silvia Nacamulli's orange and olive salad proves that. It also adds a pop of healthy vitamin C.
5. Plenty of spice makes this tasty Tunisian aubergine dish from Fabienne Viner-Luzzato a winner. It makes a great main for vegans or an interesting side.
6. Everyone needs matzah ball soup at Passover and this recipe for a meat-free 'chicken' soup loaded with yummy kneidels from Kenden Alfond is a winner.
7. Benedetta Guetta’s olive and aubergine caponata makes a great side dish that will work for everyone. The aubergine has a satisfying meaty texture and the flavours are punchy. It’s even better the day after so worth making a double batch. (Note – make sure your vinegar and frying oil are kosher for Pesach.)
Photo: Ray Kachatorian[Missing Credit]
8. This gorgeous-looking green olive, walnut and pomegranate salad from the doyenne of Jewish cookery, Claudia Roden, is ideal for a Seder buffet or lunches over the chag. It’s super simple to make and packed with juicy flavours.
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9. Plant-based puddings can be tricky over Pesach as so many rely on eggs. Nothing missing in these coconut and chocolate cheesecake pots from Emma Hollingsworth which are giving proper Bounty vibes.
Photo: Jen Rich[Missing Credit]
10. More vegan puds from Emma Hollingsworth that will totally wow the crowd. Vegan brownies (pictured) and even a sticky toffee pudding are plant-based perfection.
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11. Amir Batito’s spicy, tomato-based matbucha makes a lovely addition to your festive plant-based buffet.
Matbucha is a must for Moroccan meals Photo: Inbal Bar-Oz[Missing Credit]
12. A sunny-coloured tray of roasted peppers, aubergines (egg plants) and tomatoes will add colour and delicious flavours to your Seder. This recipe for Spanish-influenced escalivada from Rukimini Iyer is full of flavour and includes almonds for added crunch.
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13. Denise Phillips’s red cabbage slaw with avocado dressing is easily adapted for Passover. Replace the sunflower oil with vegetable, swap rice vinegar for kosher for passover apple cider vinegar (or lemon juice) and swap out the sesame seeds for toasted almonds or other nuts. It will be equally delicious.
Photo: Inbal Bar-Oz[Missing Credit]
14.Everyone will adore these Twix-inspired millionaire’s bars. Creamy-tasting caramel, smooth chocolate and crunchy biscuit are all plant-based. Celeste Hackel’s recipe is genius and bound to be your go-to every year.
Photo: iStockGetty Images/iStockphoto
15. Last up is my air fryer matzah granola which can be made vegan by subbing out the honey for the same amount of extra maple syrup – or another vegan-friendly and kosher for Pesach syrup. It’s super simple and utterly delicious. If you don’t have an air fryer it can be toasted in an oven at 160°C for approximately 18 – 25 minutes. Keep an eye on it and make sure to stir it a couple of times to avoid any catching and for an even bake.
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Find more tips on how to create delicious plant-based food for Pesach here.
This article (now updated from six to 15 fantastic recipes) was first published in the JC in March 2020
