35 Vegetarian Passover Recipes for a Memorable, Meat-Free Seder

• Time Commitment: 51 minutes
• Why I Love It: <10 ingredients, no cook, gluten free
• Serves: 8

This sweet spread of honey, apples and cinnamon is a Passover staple that pairs perfectly with meat and matzoh alike. "It represents the mortar that the Israelites used to make bricks when they were slaves in ancient Egypt," recipe creator Sara Welch writes. "Charoset is sweet to offset the bitterness of the horseradish on the seder plate (maror). The mix of sweet and bitter signifies the optimism of the seder."

• Time Commitment: 25 minutes
• Why I Love It: no cook, gluten free, one bowl, <30 minutes
• Serves: 6

Recipe creator Katie Workman gives bitter greens a serious upgrade with this swoon-worthy, citrus-drenched salad. And in case there are picky kids at the table: "If you were to temper this salad, you could use half of the lettuces listed, then add a few cups of slivered romaine lettuce to soften it up."

• Time Commitment: 20 minutes
• Why I Love It: <10 ingredients, <30 minutes, gluten free, kid-friendly, crowd-pleaser
• Serves: 20 latkes

This Hanukkah favorite makes a delicious addition to the Seder table. That said, to keep it kosher for Passover, swap the two tablespoons of flour with an equal amount of matzo meal. (How’s that for a holiday workaround?)

• Time Commitment: 40 minutes
• Why I Love It: gluten free, vegan, low sugar
• Serves: 10

Silky-smooth and spiked with warming spices, this Thai-inspired soup is perfect for anyone who wants to stray from the traditional Jewish menu while still keeping kosher. "Carrots and onions add just the right amount of sweetness and the heat level can easily be adjusted to your taste by adding more or less Thai curry paste," recipe creator Kristen Stevens writes.

• Time Commitment: 40 minutes
• Why I Love It: dairy free, vegan, crowd-pleaser
• Serves: 12

You might think a vegan blintz (aka a cheese-stuffed crepe—with no cheese) sounds slightly ridiculous, but one taste of these tofu-filled turnovers will have you singing a different tune. "Remember that when making crepes, pancakes or blintzes, the first one or two always don’t come out right," recipe creator Micah Siva reminds us.

• Time Commitment: 35 minutes
• Why I Love It: dairy free, gluten free, crowd-pleaser, vegan
• Serves: 6 to 8

This simple mash relies on dairy alternatives to ensure everyone at the Seder can fill up with some classic comfort food. Choose your favorite plant-based butter and vegan cream cheese, and this vegetarian Passover recipe is within reach.

• Time Commitment: 20 minutes
• Why I Love It: gluten free, vegan, <30 minutes
• Serves: 6

Stuffed baby eggplants that are seasoned to perfection and score points for presentation, too. Green olives and pomegranate arils offer brininess and sweet-tart notes to the dish, while cumin and cinnamon impart just the right amount of warmth to every bite.

• Time Commitment: 30 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, kid-friendly, vegan
• Serves: 10

Prediction: No one at the Seder table will, er, pass over (sorry) these chewy, chocolatey and flour-free macaroons. They're free of eggs, thanks to maple syrup and coconut oil, which hold the base together in their place.

• Time Commitment: 55 minutes
• Why I Love It: vegan, gluten free, <10 ingredients
• Serves: 6

Attention plant-based eaters: These earthy and meaty beets, courtesy of recipe creator Heidi Larsen, are an ideal substitute for lamb shank on your Seder plate. "To create an ombré effect, store varying colors of cooked beets in the same container," Larsen writes. "The cooked beets release liquid as they sit, so the lighter yellow and orange hues absorb the dark red juice."

• Time Commitment: 1 hour, 30 minutes
• Why I Love It: gluten free, crowd-pleaser, kid-friendly
• Serves: 4

Instant potato flakes take the place of matzo meal in this vegetarian and gluten-free twist on the staple Jewish comfort food. "This Passover classic is allergy-free and Paleo with grain-free, fluffy matzo balls (potato-based 'potato kneidlach' dumplings) and a simple vegetable broth soup," recipe creator Rebecca Pytell adds.

• Time Commitment: 55 minutes
• Why I Love It: crowd-pleaser, dairy free, gluten free
• Serves: 4

Cumin- and paprika-coated cauliflower florets mingle with tart pomegranate seeds and slices of Granny Smith. The end result is a salad that’s anything but snoozy. (Seriously—the tahini-honey dressing is one for the books.)

• Time Commitment: 45 minutes
• Why I Love It: <10 ingredients, one pan, vegan, gluten free
• Serves: 4

This recipe for flavorful, whole roasted carrots saves prep time whilst ensuring no guest has to suffer sad, mushy carrots on their Seder plate. "Should there be any leftovers, top them with a fried egg and serve with toast for breakfast, or chop them and add to a salad for lunch," recipe creator Erin McDowell writes.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, vegan, gluten free, crowd-pleaser
• Serves: 4

Drench your vegan mashed potatoes with this mushroom gravy for a mouthful of umami flavor that’ll make you forget all about meat. If the gravy turns out too thick, add an extra splash or two of vegetable stock to thin it to your liking.

• Time Commitment: 10 minutes
• Why I Love It: <10 ingredients, <30 minutes, no cook, crowd-pleaser
• Serves: 6 to 8

Jews who are avoiding kitniyot (legumes) will have to take a hard pass on this easy appetizer, but this quick and flavorful hummus will be an instant hit with those who permit seeds and chickpeas at Passover. Did I mention it's only six ingredients away?

• Time Commitment: 40 minutes
• Why I Love It: gluten free, crowd-pleaser, <10 ingredients
• Serves: 4

Garlicky, cheesy slabs of cauliflower baked until crisp-tender and beautifully golden…what’s not to love? The trick here is using a flurry of dried herbs (oregano! thyme! rosemary! parsley!) to brighten up this no-frills vegetarian Passover recipe.

• Time Commitment: 1 hour 20 minutes
• Why I Love It: gluten free, vegan, no bake, crowd-pleaser
• Serves: 10

Hazelnuts are the secret ingredient that gives this dairy free and oh-so decadent chocolate cheesecake its addictive crunch. "This recipe can be doubled and formed in an eight-inch round springform pan to feed a crowd," recipe creator Alanna Taylor-Tobin says, "or cut the recipe in half and form it in a mini loaf pan."

• Time Commitment: 10 minutes
• Why I Love It: <10 ingredients, <30 minutes, no cook, vegan
• Serves: 6

Grab some juicy Roma tomatoes, cucumbers and fresh herbs for a deliciously refreshing Israeli salad that’s a cinch to make and ready to serve in the blink of an eye. Use fresh lemon juice (not the bottled stuff) in the dressing; it makes a major difference.

• Time Commitment: 30 minutes
• Why I Love It: vegan, gluten free, Mediterranean-diet friendly
• Serves: 6

Balance warm Moroccan spices with the bright flavor of fresh herbs in this eye-catching carrot salad. The end result is a side dish that deserves to be in the spotlight. FYI: You can make the salad ahead to save time before the big feast. "Let it cool completely, then place it in a tight-lid glass container in the fridge," recipe creator Suzy Karadsheh advises. "Take it out of the fridge a few minutes before serving to bring it closer to room temperature."

• Time Commitment: 2 hours
• Why I Love It: gluten free, vegan, crowd-pleaser
• Serves: 4

This lighter and decidedly less sweet update on the traditional Passover casserole is like a breath of fresh air. "This vegetarian sweet potato tzimmes recipe uses carrots, whole oranges, orange zest, sesame seeds, dates and walnuts," Siva writes. "It’s a 2020 version of your grandma’s recipe, and a whole lot lighter than the one you grew up with."

• Time Commitment: 15 minutes
• Why I Love It: gluten free, vegan, <30 minutes
• Serves: 4

Do yourself a favor and make an extra-large quantity of the homemade Dijon dressing for this salad, ’cause you’re going to want to pour it over everything on your plate. Pro tip: Wait to dress the veggies until just before serving to keep them from turning soggy.

• Time Commitment: 40 minutes
• Why I Love It: gluten free, Instant Pot, vegetarian
• Serves: 4 to 6

This foolproof vegetarian borscht is tasty and good for you to boot. Plus, you can make it dairy free and vegan by simply skipping the sour cream garnish, and the leftovers can be served hot or cold.

• Time Commitment: 15 minutes
• Why I Love It: <10 ingredients, <30 minutes, gluten free
• Serves: 4

Crisp green beans get an extra kick and boatloads of flavor from red pepper flakes, as well as copious amounts of garlic in this foolproof dish by recipe creator Maria Lichty. But best of all, you'll only need seven ingredients and one pan to pull this vegetarian Passover recipe off.

• Time Commitment: 10 minutes
• Why I Love It: <30 minutes, gluten free, vegan, no cook
• Serves: 4

A two-step recipe that’s ready to serve in ten minutes? Yes, please. "I'd serve it with some legumes, a whole grain, some cubed root vegetables, and/or some tempeh cubes," recipe creator Gena Hamshaw recommends.

• Time Commitment: 55 minutes
• Why I Love It: <10 ingredients, crowd-pleaser, beginner-friendly
• Serves: 5

Delightfully seasoned and exceedingly easy to make, these roasted sweet potatoes are a Passover hit that are sure to become a part of your regular rotation, too. Two types of chili powder boost the heat, so riff on the amounts to adjust for more or less spice.

• Time Commitment: 10 minutes
• Why I Love It: <10 ingredients, <30 minutes, kid-friendly, one pan, dairy free
• Serves: 2

Behold, a comforting combo of leftover matzo and soft scrambled eggs that will have even the pickiest eaters in your family asking for seconds. Butter keeps them fluffy, while red onion adds a touch of nuance and texture.

• Time Commitment: 30 minutes
• Why I Love It: <10 ingredients, gluten free, low sugar, high protein, vegan
• Serves: 1

Coconut milk, hot cayenne pepper and sweet, juicy mango join forces with quinoa and kale to make a creamy side dish with personality to spare. It boasts an impressive eight grams of fiber and 12 grams of protein per serving.

• Time Commitment: 1 hour 25 minutes
• Why I Love It: <10 ingredients, gluten free, vegan
• Serves: 4

PSA: These impossibly sweet, slow-roasted tomatoes taste amazing with absolutely everything. "It's important that the garlic is either grated or minced into a paste as bigger chunks will burn," Stevens warns.

• Time Commitment: 20 minutes
• Why I Love It: gluten free, dairy free, <30 minutes
• Serves: 2

This dish by Phoebe Lapine features baked eggs (with runny yolks, of course) and sweet potato, swimming in a tomato-based curry sauce…and suddenly I'm craving breakfast for dinner. "The most important thing is not to overcook the yolk," she urges. "Keep checking in on the eggs as they cook and when there's just a hint of skin on the whites and still a bit of wiggle, take it off the heat. "

• Time Commitment: 30 minutes
• Why I Love It: crowd-pleaser, gluten free, kid-friendly
• Serves: 6

Because every Passover, the no-wheat rule leaves a void that only potatoes (and matzo) can fill. If you’re worried about kitniyot, just swap the capers for green olives. Oh, and finely chop the radishes so that its texture is more seamless alongside the egg and spuds.

• Time Commitment: 45 minutes
• Why I Love It: gluten free, vegan, dairy free
• Serves: 4

This vegan version of a Passover favorite can make an appearance even if there’s meat on the Seder table. "It's low in carbs with just a simple light breading, veggie-packed with eggplant and homemade tomato sauce, plus it has some added protein from the vegan mozzarella and homemade hemp seed and nutritional yeast Parmesan," Pytell explains.

• Time Commitment: 30 minutes
• Why I Love It: high protein, gluten free, vegan
• Serves: 24

Swap the breadcrumbs and flour for matzo meal and these delicious, protein-packed quinoa meatballs will get the Passover seal of approval. In case you have gluten-free eaters at the table, take your pick of buckwheat, chickpea and gluten free all-purpose flours instead of using regular AP.

• Time Commitment: 30 minutes
• Why I Love It: <30 minutes, gluten free, high protein
• Serves: 2

Although Sephardic Jews permit rice on Passover, this grain is not on the menu for many Ashkenazi Jews. Fluffy, filling cauliflower rice, on the other hand, is fair game for everyone. If you don’t have a food processor, grate the cauliflower using a box grater for a similar effect (or better yet, start with the store-bought kind.)

• Time Commitment: 3 hours 15 minutes (includes cooling time)
• Why I Love It: crowd-pleaser, gluten free, vegan
• Serves: 12 to 16

Dark chocolate, caramel and coconut whipped cream…need I say more? "Tahini adds richness and sesame flavor to the filling," Taylor-Tobin explains. "Feel free to swap any nut or seed butter you like, such as peanut butter or hazelnut."

• Time Commitment: 25 minutes
• Why I Love It: <10 ingredients, <30 minutes, crowd-pleaser
• Serves: 16 halves

Eggs are a Passover staple with symbolic significance (think: rebirth and renewal), which is why these avocado deviled eggs deserve a spot on every Seder plate. Pickle juice, spicy brown mustard and lemon juice make their flavor bright and zingy.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, vegan, make-ahead, gluten free
• Serves: 10

For when folks need a pre-Seder nosh that pairs well with—you guessed it—matzo. (Pita and crudités will do, too.) This dish makes for a simple yet fancy appetizer. "If you're using frozen spinach, you don’t have to wilt it down," recipe creator Jessica Hylton says. "Just let it thaw completely and squeeze off any excess liquid."