Passover, the Jewish festival that celebrates the Jewish people’s freedom from the Egyptians, starts tonight at sundown. In my house, that means it’s matzah time! Matzah is an unleavened flatbread eaten during Passover in place of chametz (5 specific grains and leavened bread). My kids and I love eating it plain, spread with Earth Balance, but about halfway into our week of matzah, our taste buds want more. This year, I have been brainstorming new and fun ways to change up our matzah menu. Aside from a cracker or toast stand-in, it also works great layered in a casserole. Try grinding it up as a breading for tofu and tempeh too, or even as a crust for pizza. Follow me on Instagram for more fun recipes and peeks at how my family eats this favorite cracker all week long.
Although chips and salsa are not a traditional Jewish or Passover, food, I am breaking tradition with this recipe for vegan matzah nachos. It’s fun, easy, and super tasty! I used Tofurky’s Chorizo, but of course, pick your favorite brand. As a chorizo alternative, you could also substitute chopped tempeh bacon for a smokier flavor. If faux meats aren’t your thing, simply omit it and add more beans.
I made a fresh pico de gallo for this dish. It brightens the flavors in the matz-os, but this recipe would be just as delicious with a store-bought fresh salsa, or even a jarred variety. I have found that Daiya shreds work the best for the melty texture you want on your matzah “chip,” but you could also melt down a cheese such as Heidi Ho and drizzle it over the nachos instead. Just omit the cheese from the first step and add it on in the second before the salsa.
Enjoy these vegan matzah nachos with the toppings I have suggested below or get creative with your favorite ingredients. For even more fun, set out a matz-oh bar as a fun first course to your Passover seder! Enjoy!
- For the salsa
- 2 Roma tomatoes, finely chopped
- ½ yellow onion, finely chopped
- 4 tablespoons cilantro, finely chopped
- ½ the juice of 1 lime
- Salt to taste
- For the lime crema
- ¼ cup dairy-free sour cream
- ½ the juice of 1 lime
- 1 teaspoon chile lime salt
- For the nachos
- 3 matzah sheets
- ¾ cup meatless chorizo (such as Tofurky)
- 1 cup dairy-free cheddar shreds (such as Daiya)
- 2 avocados, chopped
- ½ cup black beans, drained and rinsed
- 1. Break the matzah sheets into chip-sized pieces and scatter them on a baking sheet. Top with the chorizo, black beans, and cheese. Bake at 350 degrees for 10-12 minutes, until the cheese is melted and everything is heated through.
- 2. Place the cooked matzah pieces on a platter and top with the salsa.
- 3. Place the avocado chunks all over the nachos.
- 4. Drizzle the lime crema on top.
What delicious matzah recipes do you eat during Passover?