Tonight is one of my favorite nights of the year—it’s the first night of Hanukkah!
This year, in addition to playing dreidel and eating tons of vegan chocolate gelt, I’m going to be making some delicious vegan matzo ball soup. If you’d like to make a tasty and traditional Hanukkah dish for yourself (and you certainly don’t have to be Jewish to do so!), you should definitely use this awesome recipe (which I got from Annie Shannon of “Meet The Shannons“).
Blend the tofu, 1 Tablespoon of the veg broth, and oil in a food processor. In a bowl mix matzo meal, nutritional yeast, Braggs and pepper.
Then combine the two mixes in the bowl till everything is moist. Cover the bowl and put in the fridge over night. You can visit your baby matzo throughout the night and give it a good mix with a spoon a few times, but always put it back in the fridge.
It will take about an hour to cook the matzo balls. So about an hour and half to two hours before you want to serve your soup, fill your pot with the rest of the broth, white wine, carrots, celery seed, parsley, dill and onion powder, and bring to a boil.
Put some parchment paper in a casserole dish. Remove the matzo mix from the fridge. Form VERY tightly packed balls about the size of a melon ball, and place them on the parchment paper so they don’t touch. Then drop in the boiling soup one at a time. Give yourself time, so you don’t need to rush. After they are all in there, put the lid on and leave it on for around a half hour. Don’t lift the lid (I know you will want to) but give them time. Sometimes you just have to let things do their thing—have trust.
After that half hour, lift the lid and watch your matzo balls rise to the top.