This is my first Passover gluten-free. In the past I never ate the original matzo balls, because they contained eggs and where made in chicken soup and that were just my vegan days. But this year, I thought, why not Passover is not Passover without matzo balls. I downloaded a few recipes from the internet, tried them and came up with my own version. A few of the recipes suggested baking the matzo balls in a low temperature (275 degree F) for about 10 minutes. I tried that and they came out dry. So why not try the old fashioned way- in vegetable broth. Unless I am losing my taste buds, these balls actually tasted pretty good.
When you are ready to plate the balls, use fresh vegetable broth as the vegetable broth the balls are cooked in become very gelatin-like.
Gluten-Free Vegan Matzo Balls
2 cups quinoa flakes-divided
2 cups boiling water
½ tsp. salt
¼ tsp. ground pepper
1 minced onion
¼ cup vegetable oil
Stir 1 cup of quinoa flakes into 2 cups of the boiling water and let it stand for 2 minutes, covered. Stir in the rest of the ingredients until well blended. Refrigerate for 15 minutes.
In a large pot add 10 cups of vegetable soup and bring to a boil. Turn the head down to medium and make the matzo balls. This recipe gave me 10 Jewish size balls. Simmer for an hour. Add cooked carrots fresh vegetable broth and you have Passover Matzo Ball Soup.
The cooking directions above pertain to matzo balls coming out medium soft which is the way I like them. If you want softer, keep adding enough vegetable broth to keep the balls immersed in the cooking liquid and continue cooking tasting periodically to ensure the softness you desire. My kids liked them, but said they preferred the “real ones”. Let me know what you think!
Filed under: veganstylist