Matzo balls are made of matzo meal, which is crumbled matzo flatbread.
Matzo balls are a nonvegan, traditional Jewish soul food commonly eaten at Passover but tasty all year round. They are small, round dumplings, usually made primarily of matzo meal and eggs. However, there is a way to make animal-product-free matzo balls by leaving out the usual eggs and chicken broth, instead using other means to enhance the texture and flavor of the matzo balls. Whether you like them fluffy or firm, vegan matzo balls will become a regular at your Passover dinner and all year round.
Instructions
1. Potato starch is a kosher-for-Passover alternative to corn starch.
Replace the eggs in the original matzo ball recipe with a starch. Starches are sticky and will help "bind" the matzo meal together without eggs. Potato starch and arrowroot powder both work in kosher-for-Passover recipes, while corn starch is an option for when it's not Passover. Use 1 tbsp. starch for every two eggs called for by your original recipe.
2. Finely chopped herbs add a boost to vegan matzo balls.
Add extra flavor to your matzo balls. As you are mixing the matzo ball ingredients, add dried or finely chopped herbs and spices, such as parsley, thyme, chives and garlic. This well boost the savory flavor of matzo balls cooked in water instead of in chicken broth.
3. Simmer rather than boil vegan matzo balls.
Gently cook the matzo balls in water or vegetable broth. Don't boil the matzo balls at all; vegan matzo balls are too delicate to handle boiling. Instead, simmer them on low heat for about 45 minutes. They will begin to float when they are almost ready.
4. Remove the matzo balls from the cooking water promptly. If you don't remove the matzo balls as soon as they are ready, their starch will lose its sticking power and they will begin to disintegrate into the cooking water.
Tags: matzo balls, vegan matzo balls, matzo meal, vegan matzo, chicken broth, chopped herbs