Vegan Matzo Ball Soup!

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Posted December 1, 2010 by peta2 staff

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“).


Photo Credit: Sarah Posey

  • 1 Cup of matzo meal
  • 1/2 Cup of nutritional yeast
  • 3/4 Teaspoon Braggs
  • 3/4 Teaspoon freshly ground pepper (the big chunks are key for texture)
  • 1 Package of firm silken tofu
  • 1 Half of a large red onion
  • 9 Cups of Better Than Bouillon Organic Vegetable Broth (you can also use faux chicken broth—this is just less salty. Follow directions on the label on amount of water).
  • 2 Tablespoons white wine
  • 1/2 Cup of olive oil
  • 3 Carrots (sliced like coins)
  • 1/4 Teaspoon celery seed
  • 1 Tablespoon fresh parsley (chopped)
  • 1 Teaspoon fresh dill (chopped)
  • 2 Pinches of onion powder

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.

YUM!

Happy Hanukkah!


-Jason
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  • 1596 days ago

    VA:F [1.9.22_1171]

    0

    I’m not Jewish, but this sounds really exciting. I’ve always wanted to try it, but I knew it wasn’t animal free, so I never did, but I might make this one day, just so that I can try it. =]

  • Dan

    1598 days ago

    VA:F [1.9.22_1171]

    0

    Got a response from Meet the Shannons… and it’s actually 1 Tablespoon of broth in the first part with the food processor. the rest of the broth is used (obviously) for broth.

  • Dan

    1598 days ago

    VA:F [1.9.22_1171]

    0

    Looks great! I don’t quite understand the part about mixing the broth and the tofu and the oil in the processor… isn’t the broth for the next day?

  • 1598 days ago

    VA:F [1.9.22_1171]

    0

    The first step doesn’t say how much veg broth to use in the Matzo mixture.

  • 1598 days ago

    VA:F [1.9.22_1171]

    0

    i just googled for the german recipe but i just can’t find it…could it be that matzo balls are the same as “grießnockerl”?? if it’s the same i can say they are really really delicous!!

  • 1598 days ago

    VA:F [1.9.22_1171]

    0

    DELICIOUS! I JUST MADE IT!mmmmmmmmmmmm

  • 1598 days ago

    VA:F [1.9.22_1171]

    0

    This sounds wonderful. I’m going to make this for Hanukkah this year and maybe keep it as a new tradition. Thank you for the recipe

  • 1599 days ago

    VA:F [1.9.22_1171]

    0

    Thank you for sharing. I miss my matzo ball soup of old. Post-vegan, I’ve tried it only once, and was so discouraged by the crumbled matzo bits in broth, that I didn’t have the heart to try again. I think I just might now that I have seen this.

    L’chaim!

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