Passover Recipe: Vegan Matzo Ball Soup
The Jewish holiday of Pesach (Passover) starts tonight, which means no leavened bread for a full 7-8 days.
The holiday marks the Jews exodus from Egypt, and is one of the most widely observed Jewish holidays.
That being said, even though some food options are cut out of the holiday, there are still veg options for those observing it. So, if you’re looking for a kosher-vegan option this holiday, check out our recipe for Egg-free Vegan Matzo (Matzah) Ball Soup below!
Vegan Matzo Ball Soup
3/4 cup soft (silken) tofu
4 tbsp olive oil
1 tsp salt
1/2 cup water
1/2 tsp black pepper
1/8 tsp cumin
1 1/2 cups flour
2 tsp Egg Replacer
4 sheets egg-free flat bread (matzo), crumbled fine
Vegetable broth or soup
In a medium bowl, mix tofu and oil together until smooth. Set aside. Combine remaining ingredients in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.