Vegan Matzo Balls

Last week I got my test results back for food sensitivities. I have known for the longest time there had been something in my diet that has effected my skin with irritations but never could figure out the route cause. After a flare up about a month ago, I decided it was time to get things sorted out. The main food that was causing my issues was eggs all along. Some other minor food sensitivities include whey, yogurt, cranberries, pineapple, and sesame seeds. Over the next little while I will be eliminating most of these foods from my diet. My ultimate goal will be to re-introduce them over time, but for now it has to been done. Moving along, for Passover I was quite limited in terms of things I could eat that didn’t have eggs in it. I came across this delicious vegan matzo ball recipe on the Vegan American Princess blog that worked out to be a great substitute. I have adapted the recipe a bit but the result tasted just as good if not better then the regular matzo balls my mom makes (shh!)  photo 2

Vegan Matzo Balls
Serves: 14
  • 12 oz package firm silken tofu
  • ¼ cup plus 2 tbsp olive oil, separated
  • 1½ cup matzoh meal
  • ¾ teaspoon salt, plus extra for the boiling water
  • ½ tsp onion powder
  • ¾ tsp black pepper
  • ½ tsp garlic powder
  • 1 medium carrot, peeled and grated
  • 1 handful fresh dill, chopped
  • ½ cup rich vegetable stock
  • salt and pepper to taste
  1. In a food processor, mix together silken tofu and ¼ cup olive oil.
  2. Transfer the mixture to a bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, and garlic powder.
  3. Place the dough in an air-tight container and refrigerate for an hour.
  4. In a mixing bowl, combine the matzoh meal with the salt and pepper; set aside,
  5. In a food processor, mix together silken tofu, ¼ cup olive oil, and ½ cup vegetable broth and puree until smooth.
  6. Mix the tofu mixture with the matzoh meal. Add mix in the grated carrot. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  7. Fill a large stockpot with enough water to fit all the matzo balls in. Salt the water generously, cover, and bring to a boil.
  8. Remove the matzo mixture from the fridge. Form into tightly packed, 2″ balls.
  9. Drop balls into broth. Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes. Season with salt and pepper to taste. Serve hot.


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