Go Back
+ servings
Closeup image of vegan matzo brei in cast iron skillet.
Print Recipe
5 from 4 votes

Vegan Matzo Brei

Matzo Brei is a classic Jewish frittata-like breakfast food often eaten at Passover. In my vegan version, soft, savory chickpea "eggs" flecked with mushrooms and rosemary contrast deliciously with shards of crispy, slightly charred matzo crackers. It's comfort food through and through. Also a soy-free, nut-free recipe, can be gluten-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast/Brunch
Cuisine: Jewish inspired
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 208kcal


  • Bowl for mixing batter
  • Cast iron skillet or nonstick oven-safe skillet


  • 1 cup chickpea flour (besan)
  • ¼ cup rice flour
  • 1 tablespoon rosemary (minced. Use less if that's your preference)
  • 1 tablespoon parsley (minced)
  • 1 jalapeno pepper (minced. Deseed if sensitive to heat)
  • Salt to taste
  • 1 tablespoon vegetable oil (like avocado or olive)
  • 1 large shallot (thinly sliced)
  • 3 cloves garlic (minced)
  • 8 oz crimini mushrooms (or button mushrooms, sliced)
  • Ground black pepper to taste
  • sheets matzo crackers (broken into large pieces)


  • Make the batter by placing the chickpea flour and rice flour in a bowl with the rosemary, parsley and jalapeno pepper. Add salt to taste.
  • Whisk in the water, a little bit at a time, until a smooth batter forms. I needed 1 ¼ cups of water. The batter consistency should be somewhere between that of a crepe and pancake batter, thick but easily pourable.
  • Heat the oil in the skillet. Add the shallots and garlic with a pinch of salt and ground black pepper. Saute until the shallots start to soften but are not brown.
  • Add the mushrooms and saute until they are softened, about 3-4 minutes over medium heat.
  • Stir in the matzo crackers. Then pour in the chickpea batter evenly over the mushrooms and crackers.
  • Cook over medium to medium-high heat until the edges of the brei appear dry and multiple bubbles rise in the center.
  • Start the broiler. Place the skillet carefully under for 3-5 minutes or until the top is set and the crackers are slightly charred. You need to keep a close eye at this point as the broiler can burn things up pretty fast.
  • Remove the skillet from under the broiler, garnish, if desired, with fresh chopped chives or parsley, slice and serve.


Calories: 208kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 565mg | Fiber: 4g | Sugar: 5g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 2mg