Vegan Matzah Ball Soup

Vegan Matzah Ball Soup
Here is my plant-based matzah ball soup recipe. Vegan matzah balls can be tricky because the balls fall apart, but with this one I promise- they will actually stick together.
Ingredients
  • 12.5 oz firm silken tofu
  • ¼ c plus 2 Tbsp avocado oil, separated
  • 1 c matzoh meal
  • 1/4 c chickpea flour
  • 1 1/2 Tbsp nutritional yeast
  • 1 tsp salt
  • ½ tsp baking powder (lol don’t overdo baking powder,  I’ve made that mistake with this recipe)
  • ½ tsp onion powder
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 1 tsp celery seed
  • 1 large onion, chopped
  • 2 medium carrots, chopped into half-circles
  • 2 celery stalks, chopped into half-moons
  • 1 handful fresh dill, chopped
  • 6 c vegetable stock
  • salt and pepper to taste
Instructions
  1. In a food processor, blend together tofu and ¼ cup oil.
  2. Transfer mixture to a medium bowl and stir in matzo meal, chickpea flour, nutritional yeast, salt, baking powder, onion powder, pepper, garlic, and celery seed.
  3. Place dough in an air-tight container and refrigerate overnight.
  4. In a large pot, sautee onion, carrot, and celery in 2 Tbsp olive oil until soft.
  5. Add dill and stock and set aside.
  6. Form mixture into 2″ balls.
  7. Drop balls into broth in a separate pot of boiling water. Balls will cook in this water for 25 minutes before being transferred over to the broth.
  8. Transfer balls to broth, then reduce heat and simmer, covered for 10 minutes.
  9. Season with salt and pepper to taste. Serve hot.