Vegan Matzo Ball Soup – 2 Ways
I’m going to give you two ways to make Vegan Matzo Ball Soup, Oh Yes I am!!
I’m going to give you the super mega easy version, and a slightly more invested and time consuming but less “processed” version.
Ready? Let’s go!
Super easy vegan cheat Matzo Ball Soup Hack:
1 Packet of Matzo ball mix
The vegan equivalent of 2 eggs ( I used EnerG, but there are many other options, some of which are HERE)
6 Cups of your favourite vegan “not-chicken” broth
2 Carrots – Washed and sliced
2 Parsnips – Washed and sliced
2 stalks of celery – washed and sliced
A few sprigs of fresh dill
Combine Matzo Ball mix with recommended quantity of suggested ingredients, using your replacement eggs instead of real ones – Usually the mix calls for 2 eggs and 1 or 2 Tablespoons of oil per packet.
Put mix in the fridge for at least 30 minutes.
While your mix is cooling, slice your veggies and start warming your broth
Once your mix is cool, roll it into little mazo balls. A packet usually makes about 9-12 small ones.
Bring your broth to a boil, and add veggies.
Bring broth down to a simmer and gently drop Matzo Balls in.
Cook for about 20 minutes.
And now for the slightly more invested time consuming version….
Vegan Matzo Ball Soup
I can FINALLY eat Matzo ball soup!
Amount Per Serving
Calories from Fat 540
Trans Fat 0g
Polyunsaturated Fat 21g
Monounsaturated Fat 28g
Total Carbohydrates 202g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 10 Cups Water
- 1 large onion, quartered (no need to peel it, the skin will add flavour)
- 4 large carrots - chopped
- 4 celery stalks and their leaves - cut into a couple of large pieces
- 2 leeks - rinsed well and quartered
- 3-4 cloves garlic, smashed
- 1 tsp dried thyme
- 1 tsp dry powdered sage
- At least a handful of fresh parsley, if not more - Chopped roughly
- 1 bay leaf
- 1 teaspoon dried rosemary
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 2 Tablespoons nutritional yeast
- Salt or seasoning and pepper to taste
- 2 Carrots-washed and sliced
- 2 Parsnips - washed and sliced
- 2 Celery stalks - washed and sliced
- A few sprigs of fresh dill
- 1 1/2 cups matzo meal
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 (12-ounce) package firm silken tofu
- 2 tablespoons extra-virgin olive oil
- Add all BROTH ingredients to a large stockpot on high heat. Bring to a boil.
- Reduce heat and let simmer for at least 3 hours.
- Allow the stock to cool completely before straining through a mesh, over a large mixing bowl or other pot. Set aside.
- For the Matzo Balls
- In a mixing bowl, combine the matzo meal with the salt and pepper, and set aside.
- In a blender or food processor, add the tofu, 1/2 cup of the vegetable broth, and the oil and blend until smooth.
- Remove from blender and combine thoroughly with the matzo meal. Cover the bowl with plastic wrap and refrigerate for at least an hour, to insure matzo balls don't fall apart in the broth.
- Fill a pot - large enough for the matzo balls to spread out in without sitting on top of each other - with enough water to cover them, and bring to a boil.
- Form matzoh into tightly packed, little balls and set aside. When all the balls are prepared, drop each one carefully into the boiling water with a slotted spoon.
- Lower the heat, cover the pot, and allow to simmer low for 30-40 minutes.
- Remove from heat and uncover.
- While the Matzo balls are resting in the water, return your broth to the stove in a separate pot. Bring to a boil, add sliced carrots, parsnips and celery.
- Reduce heat. Cover and simmer for 20 minutes.
- With a slotted spoon, carefully remove the matzo balls from their pot and place two or three into each bowl. Ladle the broth over the matzoh balls, so that they are covered only about halfway.
- Garnish with some more fresh dill.
Sweet Vegan http://sweetvegan.net/
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