My mother veganized one of my favorite Passover dishes from growing up: matza apple pudding. Also known as kugel, this sweet matzo dish is the perfect side dish for a Passover seder. I love topping it with a little horseradish!
We have a big seder so my mother doubles her recipe and uses an 11″ baking dish. She was so proud of herself (and I was so honored that she did this for me) that she took this picture right when it came out of the oven. I wanted to share it here. But that’s a lot of matzo apple pudding, enough for 8 to 10 people. For a single recipe, use a 9″ round pie plate or brownie pan.
You can use any variety of apples you like to eat but I like honey crisp, gala and granny smith. A combo works too!
4 sheets of matzo
1/2 cup walnuts, chopped
1/2 cup golden raisins
1/4 cup melted vegan butter, or more if necessary
1/4 cup vegan sugar
1 teaspoon freshly squeezed lemon juice
Salt, a pinch
Crumble the matzo in a strainer over a bowl. Wet the matzo with warm water and press to drain the water out, essentially making the matzo soggy, but not dripping wet.
Peel and core the apples. Drop one apple into the food processor and process.
Chop the other apples into a medium to large dice.
In a big bowl, mix the matzo, apples, walnuts and raisins. Add the melted butter, sugar, lemon juice, and salt. Mix until everything is well incorporated. If it seems dry, add more melted butter.
Grease the baking dish and turn out the pudding. Top with a few dots of butter (not melted.)
Bake at 350 degrees for 30 minutes or until the top starts to brown. Enjoy!