Spring is now upon us and we thought we’d highlight the April holidays by sharing some great vegan recipes. Thursday marks the Passover holiday and of course Passover Seder Dinner! And what would a Passover Seder be without Matzo Ball Soup?! So today you are in for a real treat! We are sharing our vegan version of Matzo Ball Soup just in time for the holiday. Our recipe calls for Silken Tofu, which for some of the Jewish faith who refrain from eating legumes on Passover, it may not be suitable. However, we have included hints for how to create this delicious soup without the use of tofu. Bete’avon!
Vegan Matzo Ball Soup
8-10 Cups of Vegetable Broth (or water and veggie bullion cubes)
1 1/2 Cups of Matzo Meal
3/4 Cup Silken Tofu or 3 Medium Peeled and Boiled Potatoes
4 Tblsp Olive Oil
1 Peeled Carrot
1/2 Medium Peeled and Chopped Onion
2 Tsp Ener-G Egg Replacer (optional)
1 Tsp Salt
1/2 Tsp of Black Pepper
1/8 Tsp Cumin
Fresh Dill or Parsley to Taste (optional)
If you are using potatoes instead of tofu, peel and boil potatoes for about 20 minutes or until they are soft. In a large mixing bowl combine, olive oil, matzo meal, salt, pepper, cumin, egg replacer, and either silken tofu or potatoes. Knead the dough until firm or smooth with your hands or place in a blender for about 4-5 minutes. Let the mixture stand for about ten minutes. Meanwhile, on the stove boil a large pot of water. Form the dough into 2-3 inch balls and drop into the boiling water. Boil the dough for 15-20 minutes and be careful not to overcook them!! While those are boiling, in another large pot, heat up the vegetable broth and bring to a boil. Add in the peeled carrots, peeled onions, salt, and pepper. After boiling for about 5-10 minutes, reduce to low to medium heat and let it simmer. Carefully remove the matzo balls and add them to the vegetable broth. Let the soup simmer on low heat for about ten minutes. The soup is now ready to serve!! Garnish with fresh dill or parsley or both, if you choose.