14 Plant-Based Passover Menu Ideas

By Center for Nutrition Studies

April 12, 2019

While many holidays have a way of putting extra pressure on those who follow a whole food, plant-based (WFPB) diet, the annual Jewish observance of Passover may be a special case. It’s not just a matter of finding substitutions for traditional, animal-based foods like meat and eggs. Passover also asks the faithful to abstain from grains, beans, and corn–three important staples for WFPB eaters. On top of that, Passover lasts for eight days!

Fear not—these recipes show that you can keep your commitment to a healthy, plant-based lifestyle and honor your religious values at the same time.

Main Dish

Ginger Coriander Mushroom Sauce and Minty Garlic Quinoa

Light and fluffy quinoa topped with a decadent and healthy mushroom sauce is the perfect entree for any Passover meal.

Fruit and Vegetable Curry

Enjoy the sweet, savory, and pungent flavors in this dish. They all balance each other nicely.

Salads

Cucumber Salad

Cool, refreshing and crisp, this Passover friendly salad comes together in just minutes.

Lamb's Lettuce with Oranges & Pink Peppercorns

Oranges, red pearl onions, and pink peppercorns are the showstoppers in this flavorful salad.

Soups

Matzo Ball Soup

These matzo balls are just as light, fluffy, and flavorful as their conventional counterparts.

Cabbage Soup

Tomato paste is the secret ingredient in this plant-based cabbage, carrot and celery soup.

Sides

Quinoa Tabouli

Quick & Easy Tropical Sweet Potatoes

Roasted Carrots, Potatoes and Onions

Moroccan Harvest Salad

Sauces

Horseradish Sauce

Tahini Sauce

Desserts

Chocolate Bark

Chia and pumpkin seeds make this fantastic vegan chocolate dessert pop along with hazelnuts, pistachios, orange slices and cardamom.

Mojito Fruit Salad

This healthy dessert is bursting with bright, flavorful ingredients.

You Might Also Like

St. Patrick’s Day Plant-Based Menu & Brief History...

Top 15 Spices for Plant-Based Cooking

Whole Foods, Plant-Based Diet Sample Menu

Copyright 2021 Center for Nutrition Studies. All rights reserved.