Craving the nostalgic comfort of Matzo Brei but following a plant-based diet? You’ve come to the right place. This classic Jewish dish, often enjoyed during Passover and beyond, is traditionally made with eggs and matzo. Our 100% vegan version captures all the beloved textures and flavors crispy edges, tender centers, and endless customization without any animal products. Whether you prefer it sweet with maple syrup or savory with herbs and onions, this versatile recipe is a game-changer for breakfast, brunch, or a quick dinner. It’s surprisingly simple, deeply satisfying, and perfect for cooks of any level. Let’s transform a few humble ingredients into a memorable meal.
What You’ll Need: Ingredients for Vegan Matzo Brei
This recipe uses simple, easy-to-find ingredients. The key is creating a rich, “eggy” batter that coats the matzo perfectly.
Core Ingredients (Base Recipe):
- 4 sheets of unsalted matzo: The star of the dish. You can use regular or whole wheat.
- 1 cup (240ml) unsweetened, unflavored plant-based milk: Almond, soy, or oat milk work best.
- 1/2 cup (60g) chickpea flour (also called besan or gram flour): This is our magic ingredient! It creates a wonderful binding texture and a slight “eggy” flavor.
- 2 tablespoons nutritional yeast: Adds a savory, cheesy depth.
- 1 tablespoon cornstarch or arrowroot powder: Helps with crispiness and binding.
- 1/2 teaspoon black salt (Kala Namak): CRUCIAL. This salt contains sulfur compounds that give an authentic eggy taste and aroma. If you don’t have it, use regular sea salt, but the flavor profile will differ.
- 1/4 teaspoon turmeric (optional): For a golden yellow color.
- 1/4 teaspoon black pepper.
- 2-3 tablespoons vegan butter or neutral oil (like avocado or refined coconut oil) for frying.
Step-by-Step Cooking Instructions
Follow these easy steps for perfect matzo brei every time.
Step 1: Prepare the Matzo
Break the matzo sheets into roughly 1-inch pieces. You can do this by hand for a rustic feel. Place the pieces in a large colander or strainer.
Step 2: Make the Vegan “Egg” Batter
In a large mixing bowl, whisk together the plant-based milk, chickpea flour, nutritional yeast, cornstarch, black salt, turmeric (if using), and black pepper. Whisk vigorously until completely smooth and no lumps remain. Let this batter sit for 5 minutes to allow the chickpea flour to hydrate.
Step 3: Soak the Matzo
Briefly run the broken matzo pieces under warm water for about 10-15 seconds. You want them to be just softened, not mushy. Shake the colander to remove excess water. Immediately add the damp matzo pieces to the batter.
Step 4: Mix and Rest
Using a spatula, gently fold the matzo into the batter until every piece is evenly coated. Let the mixture sit for 3-5 minutes. The matzo will absorb some of the batter, which is exactly what you want.
Step 5: Cook to Perfection
- Heat 1 tablespoon of vegan butter or oil in a large non-stick or well-seasoned cast-iron skillet over medium heat.
- Once hot, pour in the entire matzo and batter mixture. Spread it out into an even layer. Let it cook, undisturbed, for 4-5 minutes, until the bottom is golden brown and crispy.
- Here’s the fun part: You can choose your style!
- Pancake Style: For one large, unified brei, carefully flip the entire matzo brei in sections using a large spatula. It’s okay if it breaks a little.
- Scrambled Style: For a more deconstructed, scrambled texture, use your spatula to chop and turn the matzo brei as it cooks, breaking it into smaller clumps.
- Cook for another 4-5 minutes on the other side or until all pieces are golden brown and crispy to your liking. Add more butter or oil during cooking if needed for extra crispness.
Step 6: Serve Immediately
Vegan matzo brei is best served straight from the pan while hot and crispy.
Delicious Variations: Sweet & Savory Twists
This is where you make the recipe your own! Prepare the base recipe as instructed, then customize.
H2: Sweet Vegan Matzo Brei
Perfect for a decadent breakfast. Add these ingredients to the batter before mixing in the matzo:
- 1 tablespoon of maple syrup or sugar.
- 1 teaspoon of vanilla extract or cinnamon.
Toppings Ideas: Fresh berries, sliced bananas, a dollop of vegan yogurt, maple syrup, apple compote, or a dusting of powdered sugar.
H2: Savory Vegan Matzo Brei
Ideal for a hearty lunch or dinner. Sauté these additions before adding the matzo mixture to the pan:
- Finely diced onion and minced garlic.
- Sliced mushrooms and spinach.
- Diced vegan sausage or tempeh bacon.
Toppings Ideas: Fresh chives or dill, sliced avocado, a dollop of vegan sour cream, hot sauce, or a side of salsa.
Pro Tips for the Best Vegan Matzo Brei
- Don’t Over-Soak: The quick rinse is key. Soggy matzo will lead to a gummy texture.
- Pan is Paramount: Use a good non-stick or well-seasoned cast iron skillet to prevent sticking and achieve maximum crispiness.
- Control the Heat: Medium heat is your friend. Too high, and the outside will burn before the inside is cooked; too low, and it will steam instead of fry.
- Black Salt Secret: Add the black salt at the very end of cooking or just before serving for the strongest “eggy” aroma.
- Make it Ahead: You can mix the dry batter ingredients (chickpea flour, nutritional yeast, spices) ahead of time. Just add plant milk when ready.
Conclusion: A New Tradition Awaits
This Vegan Matzo Brei recipe proves that you don’t have to miss out on cultural and family food traditions when adopting a plant-based lifestyle. It’s quick, forgiving, and endlessly adaptable to your taste buds. Whether you’re observing Passover, looking for a new weekend brunch star, or simply in need of some cozy comfort food, this dish delivers. So grab those matzo sheets, whip up that clever chickpea flour batter, and get ready to flip your way to a delicious meal. Don’t forget to share your creations and favorite variations—we’d love to hear how you make it your own
