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Vegan matzo brei is what happens when French toast and scrambled eggs have a cruelty-free, Passover-approved baby. This one-pan classic is buttery, crispy in all the right places, and endlessly adaptable—savory with sautéed onions and fresh herbs, or downright stupidly-good drenched in jam and syrup, dusted with powdered sugar. Ready in under 20 minutes, it’s proof that matzo is wayyyy more than just crackers on your Seder plate.
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A staple in Ashkenazi traditions, matzo brei (Yiddish for "fried matzo," pronounced bry like “fry”) has been turning Passover breakfasts into something special for generations. Originally a way to repurpose leftover matzo into something warm and satisfying, it’s stuck around because, well, it seriously slaps.
And while the classic relies on eggs, this vegan version delivers all the crispy, buttery, golden goodness—without them. Just Egg and a pinch of black salt work pure magic, locking in that rich, familiar flavor with zero compromise and very little effort. And if you’re looking to mix up your Passover week breakfasts, vegan matzo meal pancakes are another solid move—crispy edges, soft middle, and just as easy to throw together.
This foolproof vegan matzah brei is about to be a staple well beyond Passover. Just add a side of vegan breakfast sausage, and boom, you’ve got yourself a full-on brunch situation. And if you’re doing it right, follow it up with a warm slice of vegan cinnamon babka—because, why, by golly, wouldn't you?
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🥰 Why you’ll adore this vegan matzo brei recipe
✅ Tested and Approved Worldwide: Like all of my vegan recipes, I fine-tuned this one, sent it to a team of hundreds of recipe testers, and made sure it works no matter your cooking level. For real, even if you are a hot mess with a spatula in your hand.
⏳ Ready in 20 Minutes: No long prep, no waiting. This matzo brei recipe comes together fast, making it the ideal breakfast (or breakfast-for-dinner situation).
🛒 Made with Simple Ingredients: Matzo, Just Egg, plant milk, and a few seasonings—nothing fancy, nothing hard to find. You might already have everything you need in your kitchen.
✊ Vegan AF: Like all of my vegan Jewish recipes, this one has no eggs, no dairy, no animals harmed. Just crispy, golden, and ridiculously satisfying matzo brei made with all the good stuff.
🍳 Vegan Matzo Brie Ingredients
Matzo
Matzo (or matzah) is the crisp, unleavened bread made with just flour and water, eaten during the Jewish holiday of Passover. Soaked briefly, it softens into the perfect base for matzo brei.
I’ve been a Streit's fan since I was a kid, when my dad would take my sister and me to their factory on the Lower East Side before Passover. Watching the matzo roll off those old-school machines and getting a warm piece straight from the line is still one of my fondest memories.
But Manischewitz or Yehuda are solid alternatives too. If you have extra, do yourself a favor and make a Hillel sandwich with my charoset recipe—Passover tradition or not, matzo and charoset were meant to be together. No reason to limit that to just one week of the year.
Unsweetened Plant-Based Milk
This helps soften the matzo without adding unnecessary sweetness. Almond, soy, oat, or cashew milk all work great—just skip the flavored ones like vanilla unless you’re planning on making a sweet version.
Just Egg
Now, normally I never go for any pre-made vegan products. But for matzo brei? Just Egg is the secret (and it works its magic in my vegan matzo ball soup too).
Made from mung beans, it mimics the texture of scrambled eggs, giving the brei that soft, fluffy consistency while making everything golden and crispy. If you can’t find it, a mix of silken tofu, chickpea flour, and a little turmeric will work in a pinch. Just be prepared for a slightly less eggy texture.
Vegan Butter
My go-to is Earth Balance, which comes in convenient pre-measured sticks, but Trader Joe’s vegan butter does the job just fine if you’re on a budget. Want to make your own? Check out my Vegan Dairy Crash Course. No vegan butter? Avocado or light olive oil work great in this recipe too, but the buttery flavor makes this taste amazing.
Black Salt
Kala namak is a sulfur-rich salt used in South Asian cooking that brings a distinct eggy flavor and aroma—perfect for giving matzo brei that classic taste without the customary eggs.
It’s what makes recipes like Vegan Parmesan Cheese, Vegan Aloo Papri Chaat, and Bhel Puri pop with an extra layer of savory, umami richness.
Regular salt works too, but if you want that unmistakable egg-like kick, black salt is the way to go.
Vegan Sour Cream
A dollop of vegan sour cream adds the perfect creamy, tangy contrast to crispy, savory matzo brei. Store-bought is fine, but if you’re after the best, try my Vegan Sour Cream recipe. No cashews, no tofu, no coconut oil—just smooth balanced goodness made in minutes with plant-based milk, yogurt, lemon juice, and a little love. Once you try it, you’ll be putting it on everything from vegan tamales to mushroom fajitas.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Sweet Matzo Brei with Persimmon and Apples
My Nana (who I dedicated my cookbook to) loved persimmons, and always brought them to our Thanksgiving dinner to include as part of the table decorations too. This variation always reminds me of her. Chopped persimmons and apples get roasted with a little cinnamon and sugar until they’re soft and caramelized, making the perfect topping for matzo brei. A drizzle of maple syrup or a spoonful of vegan whipped cream ties it all together for a classic breakfast that’s simple, comforting, and just the right amount of sweet.
Sephardic Vegan Matzo Brei
This version brings some of that Middle Eastern Sephardic cooking vibe to matzo brei. A dusting of baharat—a warm, aromatic spice blend used across the Middle East and North Africa—gives the dish a deeper, more savory edge. It’s excellent served over vegan labneh, adding a cool, creamy balance, or alongside acılı ezme or cranberry ezme.
📖 How to make Vegan Matzo Brei
Nail this easy matzo brie recipe on your first shot with these step-by-step photos and helpful tips. Scroll to the bottom for the easy-to-print recipe card!
Step One
Matz-Oh Snap!
Break the matzo sheets into smaller pieces and place them in a large mixing bowl. Pour your plant-based milk over the broken matzo and let it sit for a couple of minutes. Don’t soak it too long, just enough to make it pliable.
✅ If you are doing this in a deeper bowl, you’ll want to toss the matzo around a few times as it soaks, because a lot of the milk will otherwise just stay on the bottom and the top matzo will be dry.
Step Two
Julius Seasoner:
In another bowl, whisk together the Just Egg, melted vegan butter, black salt, and black pepper until smooth.
Step Three
In the Pour House:
Pour this Just Egg mixture over the softened matzo and gently stir to coat everything evenly.
Step Four
Brei Me a River:
Heat a skillet over medium heat and melt a bit of vegan butter.
Step Five
The End is Brei:
Add the matzo mixture to the pan and cook over medium heat for 5-7 minutes, stirring occasionally, until the mixture sets and develops a light golden brown color.
Step Six
Brei-king Bad:
Use a spatula to break the cooked matzo brei into pieces, then transfer to a plate. Season with a pinch of salt and pepper, or to taste if needed.
Step Seven
Herb Your Enthusiasm:
For a savory version, top with sautéed onions and mushrooms, a spoonful of vegan sour cream, and fresh herbs.
Step Eight
Schmear Campaign:
For a sweet version, serve with maple syrup, jam, fresh fruit, or a dusting of powdered sugar.
💡 Serving Ideas
If you’re recreating a full Passover breakfast menu, pair vegan potato kugel, vegan latkes or zucchini latkes on the side of the matzo brei for double the crispy goodness.
Otherwise, if you are a carb freak like me, then your brei will lead you to the promised land of vegan Jewish baking projects. Soft vegan challah (or round challah with pomegranate and apple if it’s Rosh Hashannah), vegan babka (or vegan cinnamon babka) or a decadent piece of vegan flourless chocolate cake is gonna leave you and your waistline feeling super glorious.
👉 Top tips
- Matzo Soaking Time: When softening your matzo, a quick dip is all it needs—just enough to make it pliable without turning into mush. Over-soaking can lead to a soggy brei, and nobody wants that.
- Preheat the Pan Properly: Make sure your skillet is adequately heated before adding the matzo mixture. A hot pan helps achieve a delightful golden crust while keeping the inside moist and tender.
- Just Egg Sticks, and It Makes me Crazy: Look, Just Egg is great, but it does have a thing for sticking to your pan, even a cast iron. Use a thin, sharp spatula so that when you flip your matzo brei, you can also scrape up any bits stuck to the bottom. It’ll keep your brei cooking evenly and make cleanup less of a pain in the butt.
🤷♀️ Recipe FAQs
Absolutely! While traditional matzo contains gluten, there are gluten-free matzo options available made from alternative flours like oat or quinoa. Just ensure that the gluten-free matzo isn’t soaked for nearly as long, because it has a greater tendency to fall apart on ya.
You get to choose! Some people go savory with sautéed onions, mushrooms, fresh herbs, and vegan sour cream, seasoning with a bit of salt and pepper, or a swipe of hot sauce. Others go sweet with a sprinkle of cinnamon, maple syrup, jam, or a little bit of fruit. It's your breakfast, your rules. No wrong answers here.
Matzo brei is best when fresh, but if you’ve got leftovers, you can store it and reheat them for later. Here’s how to do it right.
❄️ Refrigerating:
Store leftover matzo brei in an airtight container and refrigerate for up to three days. If you’ve already added sweet or savory toppings, it’s best to store them separately to keep the texture intact.
🔥 Stovetop Reheating:
For the crispiest results, warm a pan over medium heat and add a little vegan butter or cooking oil. Cook the matzo brei for about five minutes, flipping occasionally, until heated through and slightly crisp.
I mean, you could—just like you could wear socks in the shower. But why would you do that to yourself? Freezing matzo brei is a crime against brunch, Passover, and possibly humanity.
The crisp edges will disappear, the texture will turn sad and rubbery, and worst of all—you’ll disappoint every Jewish grandmother within a 50-mile radius. Somewhere, a thousand ponies are crying and forgetting their torah portions just thinking about it. If you somehow have leftovers (which... questionable choices were made), just refrigerate them and reheat on the stovetop like a reasonable person. Or, do it for the ponies.
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Vegan Matzo Brei Recipe
Ingredients
- 4 Sheets unsalted matzo
- ⅔ cup unsweetened plant-based milk
- ¾ cup Just Egg
- ¼ teaspoon black salt or regular salt
- ¼ teaspoon black pepper
- 3 tablespoons vegan butter
Savory Toppings:
- Sautéed onions or mushrooms
- Vegan sour cream
- Chopped fresh herbs chives or parsley
Sweet Toppings:
- Maple syrup
- Jam or fruit preserves
- Fresh fruit
- Powdered sugar
Instructions
- Break the matzo sheets into small pieces and place them in a large mixing bowl. Pour the plant-based milk over the matzo and let it soak for 30-45 seconds until softened but not mushy.
- In a separate bowl, whisk together the Just Egg, melted vegan butter, black salt (or regular salt), and black pepper until well combined. Pour the mixture over the soaked matzo and gently stir until the matzo is evenly coated.
- Heat a skillet over medium heat and add a small amount of vegan butter to coat the surface. Pour the matzo brei mixture into the skillet and cook for 5-7 minutes, stirring and flipping occasionally, until the mixture is set and lightly browned.
- Break up the cooked matzo brie into pieces and serve it hot, with additional salt and pepper if desired.
- To serve the matzo brie savory, top with sautéed onions and mushrooms, vegan sour cream, and herbs.
- To serve the matzo brie sweet, you can serve it with maple syrup, jam, vegan whipped cream, fruit, and/or powdered sugar.
Notes
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Linda says
That was a fun and crazy way to make "french toast". I used silken tofu and turmeric instead of the vegan eggs, and it turned out well. It is super easy and delicious, and it's also versatile.
Lisa says
Brought me back to my grandparents house.