Recipe: Vegan Matzo Balls

Not Vegan Matzo Balls
Not Vegan Matzo Balls

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.

  • Thank you! So useful.

  • I have a vegan matzo ball soup recipe from a class I taught a few years ago at the old Dick 'n Jane vegan cooking school in Santa Monica, down the street from KCRW. The balls are made with pureed tofu and matzo meal, and there's some miso in the broth for extra zing. I'll gladly get you a copy if you'd like it.

    • Sara Friedma

      i would love the recipe for matzah balls using tofu…
      and the recipes for the maccarrons
      I have two at our table who are allergic to eggs and nuts.
      Thanks muchly
      Sara Friedman

  • Hi Harriet, Just realized you responded and would have liked my recipe. Since Passover is over do you still want it? I also did a post on Passover macaroons called "Give Us This Day Our Daily Unleavened Bread".

  • devorah

    Thanks! Just a note..generally ashkenazic Jews do not eat soybeans diurng Passover…going to try the potato ones for tomorrow’s seder. Thanks

  • amy

    this is by far the best vegan matzo ball recipe…I make this year after year, and my family loves it! thanks for this recipe.

  • These are exactly what I had over at my friends house in NJ last year. From the picture they look just as good too! Sara, I would also love if you posted your tofu recipe. Thanks!

  • I made these a year ago and they were just amazing and they held together. thanks for this recipe.

  • Linda

    Great recipe – just tried it – totally worked. More potato-y tasting, but not a problem. Delish!

  • Rachel

    I just tried them and when I lifted the lid, they had all completely disintegrated. Advice?

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