Friday morning, Richie stayed home from work since his office was closed, so I decided to make us a real, sit down, family breakfast (a rarity in this house I’ll admit). Matza brei was one of my favorite Passover treats that I’d eat constantly during the holiday and any time I’d see it on a menu before I was vegan. Not being able to indulge in Matza Brei was not an option for me this year, so I decided to create a vegan version.
It goes something like this…
In a large bowl wisk together the following:
2 Eggs worth of Egg Replacer
½ Tablespoon of Nutritional Yeast (it’s not live yeast, so don’t worry about the yeast on Passover thing)
1 Tablespoon of Vanilla Extract
1 Cup Almond Milk
1 Teaspoon of Cinnamon
¼ Cup Maple or Light Brown Sugar
1 Teaspoon of Sea Salt
*I always and only use organic, all-natural products when I’m cooking. It makes a huge difference in both nutritional value and taste!
Then add 7 Whole Wheat Matzas broken into bite sized pieces and mix to coat making sure each piece of matza has gotten it’s fair share of batter on it.
Let it sit and soad for about 3-4 minutes mixing a couple times to ensure all the extra batter at the bottom of the bowl gets evenly distributed.
In a large frying pan heat 2 Tablespoons of Earth Balance Buttery Spread on high heat and add Matza Brei mixture.
Cook it until the edges of the matza are browning and it looks cooked through and I’d even say well done (depending on your preference). Remember to flip it often so that all parts brown evenly.
Enjoy with some Fruit Jam (like me and my dad), Maple Syrup (like Richie and my mom), a butload of sugar (like Liza), or with salt (like my grandfather, weird I know)!