So you have guests coming for Passover—and let’s face it, things have gotten more complicated over the past 5,000-plus years. Traditional foods like beitzah (a roasted egg) and zeroah (a piece of roasted lamb) will leave the vegan crowd hungry. Even matzo ball soup is made with eggs.

The good news is: With everyone’s dietary habits changing, the seder is rolling with it. Nourish Kitchen + Table, for example, developed a vegan dish that will keep you energized enough to power through the night. This year, the West Village resto created a special crudité platter for a vegetarian spring seder, hosted by Jewish organization Arq.

The dish stars colorful fruits and veggies, served with a showstopping aioli made with buzzy ingredient aquafaba (AKA chickpea water), which ups the protein. It’s more unexpected than hummus, while just as flavorful—and it’s meant for sharing, but so delicious, you might not want to.

Keep reading for the full recipe from Nourish Kitchen + Table:

Spring Carrot Tartare

Yields 4 servings

Ingredients1 cup grated orange or rainbow carrots1/4 cup finely diced red apple, peeled1 1/2 tsp hemp seeds1 Tbsp aquafaba aioli2 tsp minced chives1 1/2 tsp minced capersPinch of nigella seeds (black cumin)Pinch of sumacSalt and cracked pepper to taste1. Mix all ingredients in a blender.

2. Serve with unleavened seedy crackers or matzah drizzled with olive oil and sprinkled with sea salt.

Aquafaba aioli
Yields 1 pint

Ingredients
1 medium clove garlic, minced1 1/2  Tbsp fresh lemon juice4 Tbsp + 1 1/2 tsp aquafaba liquid (the liquid from a can of chickpeas)Salt and freshly ground black pepper to taste1 cup + 2 Tbsp grapeseed oil or extra-virgin olive oil

1. In a food processor, blend garlic through aquafaba liquid and salt and pepper.

2. Slowly drizzle in oil while blending in order to properly emulsify.

Each week we spotlight a healthy-delish recipe that’s truly genius (and easy to make) from someone who’s wowed us in the food world. We’re talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

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