Having a vegan Passover? Then you’ll love these Matzah Tater Tots from Jewish Food Hero! They’re baked, giving them a nice consistency with a slight crispiness. These “matzo nuggets” go great dipped in your favorite oil-free sauce or served as a topping on a lovely salad. If you’re gluten-free, worry not! We provide a great gluten-free option below made with quinoa.
Why These Matzah Tots Are So Awesome
- Fun to eat – Finger foods are so satisfying! The way in which you can pick something up and dip it into a sauce and then stuff it into your face is a multi-sensory experience that can be enjoyed by people of all ages.
- Great for kids – Kids love nuggets and for good reason—they’re fun to eat and are a great way for kids to learn how to connect with the experience of enjoying food.
- Easy to make – No need to worry about spending hours in the kitchen the night before Passover prepping these matzah tots! You can even get your teen or kids involved if they’re up for it!
How to Serve Up Your Matzah Tots
Wondering what else to have with these adorable matzah tots? Here are a couple ideas, all of which are safe for a vegan Passover!
- Hip to Dip – These tots were made for dip! If you want to get a little cheesy (and spicy), try some vegan buffalo queso. Trying to keep things a little more Jewish? Whip up some colorful beetroot hummus!
- Salad Time – Craving some greens and protein? Then make a salad such as this sauteed kale, bean, & avocado salad and throw some tots on top! You’ll love the variation of flavors and textures.
- Get Warm With Soup – Whether you already have matzo ball soup keeping warm on the stove or not, these tots make an excellent addition to soups of all kinds. Why not try them with a squash soup, creamy broccoli soup, or potato leek soup?
Equipment You’ll NeedPrint
These matzah tater tots are a fun vegan Passover treat loved by kids and adults alike. Whip up some vegan dip and have a ball!
- 1½ cups of boiling water
- 1½ cups of matzo meal (or quinoa flakes to make gluten free)
- ½ teaspoon of sea salt, or more to taste
- ¼ teaspoon of black pepper
- ½ teaspoon of onion powder
- 2–4 cloves of garlic (optional and to taste)
- 2 tablespoons of cooked potato puree
- Baking oil spray
- Bring ½ cup water to boil over medium high heat.
- In a large glass bowl, mix together the matzah meal (or quinoa flakes), sea salt, black pepper and onion powder.
- Prepare garlic with garlic press.
- Mix potato puree and pressed garlic.
- Add the boiling water and potato puree.
- Mix well using your hands
- Cover and refrigerate for 15 minutes
To bake the matzah balls
- Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius) while the matzo mixture are in the refrigerator
- Line a baking sheet with parchment paper
- Form walnut-size balls of the matzo mixture and place them on the prepared baking sheet
- Lightly spray the matzo nuggets with baking oil spray
- Bake for 10 minutes
- Carefully turn the matzo nuggets
- Bake for another 10 minutes.
- Serve with your favorite oil free dressing or with natural ketchup
- Serve as a topping on a salad
Storing Your Matzah Tots
These matzah tots will last about 4-5 days in the refrigerator when kept in an airtight container. You could also freeze them but you may want to separate them with parchment paper to prevent the tots from sticking together. When ready to enjoy again, defrost overnight or in the morning and prepare them as you’d like!
More Vegan Jewish Recipes to Enjoy:
- Aquafaba Latkes
- Vegan Noodle Kugel
- Vegan Chopped Liver
- Coconut Raisin Rum Tapioca Pudding
- New York Style Bagels With Vegan Carrot Lox & Cashew Cream Cheese
If you love this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant-Based Recipes For Your Holiday Meals. Matzah tots recipe and photos by Kenden Alfond. Article written by Kenden Alfond and Amanda Meth. Please note that this article may contain affiliate links which supports our work at World of Vegan.