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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

Name: Passover Vegetable Cups
Prep time: 20 min
Total time: 1 h 45 min
Yield: 12
Cuisine: American
Ingredients: : 1; : 2; : 4; : 1/2; : 4; : 1; : 1/8; : 2

Features:

Cuisine:

American

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

105 min
Serves 12
Easy

Ingredients

Directions

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.