Los Angeles Times recently profiled ways to maintain a plant-based diet during Passover Seder. In celebration of the beginning of Passover—the eight-day Jewish holiday commemorating the Israelites’ liberation from slavery in Egypt—Seder is a feast held on the first two nights of the holiday. However, various rules and guidelines—adherence to basic Kosher standards; the eschewing of anything chametz, or leavened foods made with barley, oats, rye, spelt, or wheat; avoiding kitniyot foods, which include seeds, rice, corn, and legumes, depending on heritage—create limitations for meal opportunities, especially when coupled with vegan sensibilities. In place of a traditional shank bone and roasted egg on the ceremonial Seder plate, the newspaper suggested a roasted beet and small avocado or boiled potato as plant-based stand-ins. “It’s important to remember that all of the items on the Seder plate are symbols—there to evoke the memory of the exodus,” Rabbi Sharon Brous of a Los Angeles-based congregation said. “I feel very comfortable that we can communicate that message without placing an actual shank bone on our Seder plate.” Paste also suggested quinoa salad, “Un-Chicken Matzah Ball Soup” by author Nava Atlas, Mayim Bialik’s miniature potato kugel recipe, and vegan coconut macaroons as acceptable fare, while Bustle rounded up 15 vegan Seder-approved recipes including cauliflower couscous, ratatouille casserole, and coconut almond ice cream.