Good to Know: Kosher & Caring

Make some vegan Eggless Matzoh Balls this Passover

March/April 2005
By Natural Home Staff 
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Preparing vegan meals ­during Passover makes the observance a Festival of Freedom for all people and animals.

RELATED CONTENT

EGGLESS MATZOH BALLS

MAKES ABOUT 14 MATZOH BALLS

Vegan matzoh balls are challenging because eggs are the traditional binding ingredient. Vegans usually rely on egg replacer, which is kosher—but not for Passover. The alternative: Bind the mixture with tofu and bake rather than boil the matzoh balls. (Many rabbis accept legumes for Passover when they’re altered from their original form—such as when they’re mashed.)

1/2 cup matzoh meal
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon onion powder
2 tablespoons vegetable oil
6 tablespoons water
1/3 cup mashed firm tofu

In a medium bowl combine matzoh meal, salt, pepper, and onion powder. Stir to distribute evenly.

Add vegetable oil and water and mix well.

Add mashed tofu and mix thoroughly. Refrigerate 15 minutes. Pre­heat oven to 400° F.

Form into 1-inch balls and place on a well-oiled baking sheet. Cover with aluminum foil, dull side up. Bake for 30 minutes. Cool and refrigerate.

Heat a vegetable soup and add matzoh balls to each bowl just before serving.

Reprinted by permission of Zel and Reuben Allen, Vegetarians in Paradise. VegParadise.com

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