When I first became vegan, I struggled with food options on the Jewish holidays.
Everything traditional had dairy, eggs, meat or fish.
I had to get creative if I wanted more than salad or matzah with vegan butter for a week (though matzah with vegan butter is not a bad meal...)
I like this dish because eating bitter herbs (like horseradish, chives or scallions) is a Passover tradition and they also happen to brighten the mild flavor of spinach and mushrooms. You can substitute shallots, leeks, other mushrooms varieties, or add some tomato sauce to brighten the savory element as well ~ anything you like.
Extra virgin olive oil for sauteeing
2 cloves garlic, sliced
1/2 large yellow onion, diced
3 scallions, chopped
3 TBSP parsley
2 TBSP tarragon
2 TBSP chives
9 oz spinach, large chop
2 large portobello mushroom caps, chopped
(Vegan) shredded cheese (I used Daiya shredded cheddar)
Kosher salt & Black pepper
Preheat your oven to 425 degrees.
Spray a Pyrex baking dish with non-stick spray.
Heat the extra virgin olive oil in a skillet or large frying pan. Once hot, add the garlic, onion, chives and scallions and sautee. As the start to cook down, sprinkle the vegetables with two pinches of kosher salt.
Add the mushrooms, the juice of ½ a lemon and extra e.v.o.o. if needed. Remove from heat and season to taste.
Wet 2 pieces of matzah and lay one piece in the bottom of the dish. If the corners break off, just use them where there may be holes.
Add a layer of the spinach/mushroom/herb mixture on top.
Repeat with another piece of wet matzah and then top with the remaining spinach in the center of the matzah.
Sprinkle vegan cheese around the sides on the matzah and a little over the center over the spinach mix.
Bake for 10 minutes and serve.