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Passover Vegetable Cups

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Ingredients

Adjust Servings:
1 onion, chopped and sauteed in butter
2 (10 ounce) packages frozen chopped broccoli
4 carrots, peeled and grated
1/2 cup matzo meal
4 eggs
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons passover instant mushroom soup mix or 2 tablespoons chicken soup powder

Nutritional information

66.6
Calories
16 g
Calories From Fat
1.9 g
Total Fat
0.6 g
Saturated Fat
62 mg
Cholesterol
244 mg
Sodium
9.1 g
Carbs
2.3 g
Dietary Fiber
2.1 g
Sugars
4.2 g
Protein
98 g
Serving Size

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Passover Vegetable Cups

Features:
    Cuisine:

    Is there a way to make this recipe 'vegan' by substituting for the eggs?

    • 105 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    Passover Vegetable Cups,Delicious for Passover or for year round. The original recipe called for chopped spinach, but we all like it w/ chopped broccoli much better.,Is there a way to make this recipe ‘vegan’ by substituting for the eggs?,Can these be made a day before and not baked until day of Seder?


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    Steps

    1
    Done

    Cook Broccoli Until Defrosted and Drain Well.

    2
    Done

    Add All Ingredients and Mix Well.

    3
    Done

    Put Mixture Into Greased Muffin Tins.

    4
    Done

    Bake 40-50 Minutes in a Preheated 350f Oven.

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    Aurora Gonzalez

    Food artist known for turning traditional meals into edible masterpieces.

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