Vegetable Matzah Pudding Recipe

Vegetable Matzah Pudding


  • 2 tablespoons of vegetable oil
  • 1 pound of mushrooms
  • 2 medium onions
  • 1 medium green pepper
  • 1 medium red pepper
  • 2 stalks of celery
  • 3 carrots
  • 10 matzot
  • boiling water
  • 8 eggs
  • 3 teaspoons of salt
  • freshly grated pepper
  • 1/4 teaspoon of oregano
  • 1 carrot


  1. Preheat oven to 350°.
  2. Adds 2 tablespoons of vegetable oil to a 9×13 pyrex pan and heat in the oven.
  3. In a food processor fitted with a slicing disc, slice mushrooms, and sauté in 2 batches cooking on high heat until all the liquid is evaporated.
  4. Transfer to a large bowl.
  5. Change to steel knife, and coarsely chop the onion. Sauté in a little hot oil. Add to mushrooms.
  6. In 2 or 3 batches, using on and off turns, coarsely chop the peppers, celery, and carrots together.
  7. Sauté in a little hot oil adding more oil if necessary.
  8. When soft, transfer to the bowl containing the mushrooms and onions.
  9. Break the matzot into small pieces. Place in a large bowl.
  10. Pour boiling water over the matzot to cover. Soak for 1 minute to soften.
  11. Draining a colander. Add to vegetables.
  12. To the work, bowl ad the eggs, salt, pepper, and oregano.
  13. Process 10 seconds to beat. Add to vegetable-matzo mixture. Mix well.
  14. Pour into the heated pan. Chop carrot. Sprinkle over pudding. Bake for 45 minutes or until done.

NOTE: The vegetables can be prepared the day ahead. The completed pudding can be prepared up to 3 days ahead. Bake for only 35 minutes. Cover and refrigerate. Sprinkle with 1/4 cup chicken soup and reheat uncovered at 350° for 30 minutes or until warm.

This pudding freezes well. Yield: 12 to 16. To reheat: Sprinkle with 1/4 cup

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Lesley Wolman

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