As lovely as chickpea “eggs” are in so many vegan dishes, in this vegan matzo brei (usually pronounced “bry” to rhyme with “fry”) they are simply sublime. Matzo brei is a Passover tradition when Jews avoid unleavened baked goods. Matzo crackers, made with wheat and water, stand in as the bread of choice and in a brei, a frittata-like dish with a difference, the crackers are crumbled or broken into bits, soaked, and then stirred into eggs and veggies and cooked. But Matzo Brei makes a delicious meal any time of the year. This vegan version is one of my favorite quickie breakfasts or brunches for weekends and it packs enough muscle to stand in for a light lunch or dinner even. In my version, I don’t soak the crackers. Rather, I semi-submerge them in the chickpea batter which softens some bits and leaves others crisp, offering a nice contrast. I hope you will try it. It feels indulgent enough, yet it takes very little time – and skill – to make. And it’s quite versatile so you can tweak it to your and your family’s tastes.
Why you’ll love this vegan matzo brei
Tasty. The chickpea “eggs” are perfectly spiced with a bit of jalapeno and herbs like rosemary and parsley add freshness and more flavor. The matzo crackers, submerged in all this deliciousness, become seductively soft but they don’t fully surrender their crackly, crunchy character. As a result you get a delightful variety of textures in each bite of this vegan matzo brei. Healthy. Chickpea flour is great for you, as you already know, and the mushrooms and herbs make this healthful breakfast dish even healthier. Easy. Mixing up the chickpea “eggs” is easy and probably takes about the same time it might take one to crack eggs and whisk them. Chop the mushrooms, onions and herbs and you are all set. Takes under 30 minutes. From scratch to the stovetop, broiler and then the table, this recipe comes together faster than you can say “brei.” Versatile and allergy friendly. You can add to this dish other veggies that you like. Or you can make it gluten-free. The recipe is already soy-free and nut-free, so everyone can eat it.
How to make vegan matzo brei
Begin by mixing the chickpea batter. Place the chickpea and rice flours in a bowl with the minced rosemary, parsley and jalapeno. Add salt and water (I needed 1 ¼ cups) and whisk to make a batter that’s thick but pours easily. I made this last night. It was delicious! We’re oil free so I used aquafaba in my cast iron pan. There was still some sticking, but even those parts were so good. Looking forward to having this again very soon. -Shellie Heat the oil and saute the sliced onions and minced garlic with a pinch of salt until the onions are soft. Add the mushrooms to the skillet and continue to saute another three to four minutes until the mushrooms soften a bit. Check to get new recipe updates by email.
Get the broiler going on high. Add the matzo crackers, broken into pieces, to the skillet. You can break them up into smaller pieces, if you like, I like rather large pieces so some stay on top and become a bit charred under the broiler and retain some of their crispiness. Mix the matzo crackers into the veggies just lightly, then pour in the chickpea batter evenly into the skillet. Let the matzo brei cook over medium heat until the edges look dry and bubbles rise in the center. At this point carefully pick up the skillet and transfer it under the broiler. I let it go for about five minutes, but keep a close eye during this time as things can char pretty fast under the broiler. Scatter more parsley or fresh chives on the brei and serve hot or warm.
Storage instructions
Refrigerate: Store the matzo brei in an airtight container in the fridge for up to four days. Freeze: Freeze for up to four months in freezer-safe container. Thaw and reheat before serving.
More vegan recipes with chickpea flour
Recipe card
