Recipe: Vegan Matzo Balls

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Not Vegan Matzo Balls
Not Vegan Matzo Balls (The original image is no longer available, please contact KCRW if you need access to the original image.)

When Evan started posting about matzo balls on Facebook, some of her fans asked about how to make them vegan.  According to Evan, it’s hard because most of what makes the matzo ball good are eggs and the schmaltz (chicken fat).  Epicurious has a recipe for vegetarian matzo balls, but they have eggs.  Here is a great piece in the Jewish Times about how one woman successfully made them.  And, here is an eHow page devoted to them.

I found this recipe, which uses tofu.  This one uses quinoa flakes.  And here is one from the Washington Post that uses potatoes… (keep reading for the recipe).  If you have a recipe you’d like to share, please post below.  Vegan Matzo Balls

1 large unpeeled Yukon Gold potato (about 10 ounces)
1/2 cup matzoh meal, or more as needed
2 tablespoons potato starch
2 teaspoons onion powder
1/2 teaspoon kosher salt
Pinch freshly ground black pepper
1 to 2 teaspoons chopped dill (may substitute finely chopped flat-leaf parsley)
2 tablespoons vegetable oil
2 tablespoons club soda (may substitute water)

Place the potato in a medium saucepan; cover with water and bring to a boil over high heat. Cook uncovered for about 25 minutes or until fork-tender. Transfer to a colander to drain and cool for 10 minutes; discard the skin.

Cut the potato into halves or quarters. Use a potato ricer to create fluffy potato strands, letting them fall into a medium mixing bowl. Add the matzoh meal, potato starch, onion powder, salt, pepper and dill to taste, then the vegetable oil and club soda. Mix until thoroughly combined, adding a little matzoh meal if the mixture seems too wet. Cover and refrigerate for at least 30 minutes and up to 1 hour.

Bring a large, wide pot of water to a boil over high heat.

Meanwhile, shape the chilled mixture into 12 to 14 balls, about 1 inch in diameter. Drop no more than 8 of them at a time into the water and reduce the heat to medium or medium-low; cover and cook for 15 to 20 minutes, until floating and tender. Use a slotted spoon to transfer to a plate.

Serve warm, in warmed vegetable broth.