Matzoh Balls Vegan
- Number of Servings: 10
Ingredients
*Manischewitz Unsalted Matzoh Meal, 1.5 cup (remove)*Tofu, Silken Sprouted Wildwood, 397 gram(s) (remove)*Rapunzel Vegan Vegetable Bouillon (No Salt Added--1/2 cube), .5 serving (remove)*Extra Virgin Olive Oil, 6 tbsp (remove)Carrots, raw, 1 small (5-1/2" long) (remove)
In mixing bowl, combine matzoh meal with salt and pepper and set aside.
Crumble the tofu in a blender or processor, add 1/2 cup of the broth, and puree until smooth. Add the oil and blend again.
Mix the tofu mixture with the matzoh meal, making sure everything is moist. It will be thick, so fold over again and again to make sure everything is moist. Grate half the carrot into this mixture until distributed evenly. Cover the bowl with plastic wrap or something else tight (like foil) and refrigerate at least an hour and up to overnight.
Set out a flat surface upon which to line up the matzoh balls, and cover it with parchment paper to prevent sticking. Also a wet rag can be useful to wipe your hands on between forming the balls.
Form matzoh mixture into tightly packed, walnut size balls and place on the prepared flat surface. Bring a large stockpot with enough water to boil (the balls will need to fit with minimal touching, or you just need to boil the balls in +1 session). Salt the water generously, and cover, and bring to a boil.
Drop prepared balls carefully into the water, one or two at a time, to make sure they remain separate in the large stockpot. When all balls are in the pot, cover and do not lift lid for 40 minutes. Then, remove the lid - matzoh balls will have floated to the top and will drop back down when lid is lifted. They can be served now, OR you can turn off the heat, cover the pot again, and let them sit for another hour or so in the water so that they expand a little bit.
Serve matzoh balls (2-3 per person) with any veggie broth, and garnish with more carrot, dill or parsley.
Serving Size: Made 32 balls, or 10 servings at 3 balls per serving.
Crumble the tofu in a blender or processor, add 1/2 cup of the broth, and puree until smooth. Add the oil and blend again.
Mix the tofu mixture with the matzoh meal, making sure everything is moist. It will be thick, so fold over again and again to make sure everything is moist. Grate half the carrot into this mixture until distributed evenly. Cover the bowl with plastic wrap or something else tight (like foil) and refrigerate at least an hour and up to overnight.
Set out a flat surface upon which to line up the matzoh balls, and cover it with parchment paper to prevent sticking. Also a wet rag can be useful to wipe your hands on between forming the balls.
Form matzoh mixture into tightly packed, walnut size balls and place on the prepared flat surface. Bring a large stockpot with enough water to boil (the balls will need to fit with minimal touching, or you just need to boil the balls in +1 session). Salt the water generously, and cover, and bring to a boil.
Drop prepared balls carefully into the water, one or two at a time, to make sure they remain separate in the large stockpot. When all balls are in the pot, cover and do not lift lid for 40 minutes. Then, remove the lid - matzoh balls will have floated to the top and will drop back down when lid is lifted. They can be served now, OR you can turn off the heat, cover the pot again, and let them sit for another hour or so in the water so that they expand a little bit.
Serve matzoh balls (2-3 per person) with any veggie broth, and garnish with more carrot, dill or parsley.
Serving Size: Made 32 balls, or 10 servings at 3 balls per serving.
Nutritional Info Amount Per Serving
- Calories: 98.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 12.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.2 g
- Protein: 4.3 g
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