Passover Vegetable Loaf *
A hearty and flavorful Passover vegetable loaf packed with fresh vegetables and savory matzo meal, perfect for a family-friendly vegetarian main dish. Its tender texture and vibrant flavors make it a great centerpiece for holiday meals and special gatherings.
Ingredients
Instructions
- Saute the diced onion in oil until transparent.
- Add the diced celery, shredded carrots, and green pepper.
- Saute until the vegetables are tender-crisp.
- Remove from heat and combine with the drained and chopped string beans, sliced mushrooms, salt, pepper, and beaten eggs or egg mixture.
- Pour the mixture into a greased loaf pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For added flavor, consider using fresh herbs like thyme or parsley in the vegetable mixture. If you're looking for a gluten-free option, substitute matzo meal with almond flour or gluten-free breadcrumbs. You can also customize the vegetables based on what you have on hand; zucchini and bell peppers work well too. Make sure the vegetables are finely chopped to ensure the loaf holds together nicely.
Serving Suggestions
This Passover Vegetable Loaf is delicious served with a side of tzatziki or a fresh salad. It pairs beautifully with Olive-Cheese Tidbits for an appetizer or as part of a larger vegetarian meal. Consider serving with a tangy dipping sauce for added flavor. It also makes a great sandwich filling when sliced.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, slice the loaf and warm it in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual slices for a quick meal, but the oven method will help retain the loaf's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Vegetable Loaf * contains roughly 298 calories, with 3g protein, 25g carbohydrates, and 22g fat. It is an excellent source of vitamin C (28% of the Daily Value). Note that it is relatively high in sodium, at 1311mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this vegetable loaf ahead of time?
Yes, you can prepare the vegetable mixture and store it in the refrigerator for up to 24 hours before baking. Just make sure to let it come to room temperature before pouring it into the loaf pan and baking. This can save you time on Passover when you have many dishes to prepare.
What can I use instead of matzo meal?
If you need a substitute for matzo meal, you can use crushed gluten-free crackers or breadcrumbs. Almond flour also works as a gluten-free alternative, giving a slightly different texture but maintaining moisture in the loaf.
Is this recipe suitable for freezing?
Yes, this vegetable loaf freezes well. After baking, allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and then heat in the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).