“Passover is tricky for vegans,” my good friend Bekah texted me after inviting me to her Seder. “Matzo balls have eggs in them.”
No problem, I thought, I just finished collecting data for a product review of egg replacers.
But my winning egg replacer contains baking soda the use of which, alongside baking powder, is subject to community or individual interpretation during Passover. For Bekah, it’s off limits.
Chemical Leaveners
Tori Avey offers an unparalleled explanation of the conflicts and resolutions surrounding chemical leaveners and kashrut. Beneath it is a brilliant no-baking powder variation for her floating matzo balls. They’re not vegan, but they obtain their loftiness in part from plain seltzer. Mazel Tov!
She inspired me to begin testing my own no-baking powder matzo balls with with fluffy potato starch (mostly for binding) and bubbly seltzer to achieve a similar texture.
Legumes
My most successful variation of matzo balls, however, involves replacing her whipped egg whites with aquafaba (the cooking water/canning liquid usually from chickpeas). Yet since legumes are also subject to community or individual interpretation during Passover, I included ways to make matzo balls without it.
Something for Everyone
Combined with steaming according to Alissa Saenz behind Connoisseurus Veg plus some ingredients from the Manischewitz website, I bring you a delightfully flavored plant-based version of this Jewish mainstay for Passover – or whenever you need a little comfort – no matter which of my 3 matzo ball options you employ:
- without baking soda (fluffiest, thanks to aquafaba/”bean water”)
- without beans (easiest, thanks to Bob’s Red Mill Egg Replacer with baking soda)
- without baking soda or beans (safest for a Passover crowd)
Vegan Matzo Ball Soup, 3 Ways
Description
Panacea or Passover meal, my vegan interpretation of this Jewish mainstay delivers flavorful, pillowy comfort with or without beans and baking soda.
Take advantage of the ability to check-off what you've done by checking-off the options you won't be making.
And lastly, assuming 3 matzo balls per person, this recipe makes about 5 servings. Double or halve as needed!
Ingredients
Roasted Vegetables
Steamed Matzo Balls, Option 1: w/o baking soda (fluffiest thanks to aquafaba/"bean water")
Steamed Matzo Balls, Option 2: w/o beans (easiest, thanks to Bob's Red Mill egg replacer w/ baking soda)
Steamed Matzo Balls, Option 3: w/o baking soda or beans (safest for a Passover crowd)
Optional Garnish
Instructions
Roasted Vegetables
-
Preheat oven to 450°F/230°C. Wash and trim carrots, then trim and peel turnip or potatoes and onion.
-
Halve carrots lengthwise. Slice into 1/2 in- (1 cm-) pieces on a bias. Cut turnip or potatoes and onion into 1/2 in- (1 cm-) dice.
-
Coat vegetables with oil and spread onto a baking sheet. Roast 15 minutes, toss, then roast an additional 10-15 until fork-tender. Toss once more before setting aside to cool.
Matzo Balls, Option 1 (without baking soda) - fluffiest
-
Combine water and bouillon in a 3 to 4-qt/L pot.
-
With a stand or hand mixer, whisk aquafaba on high speed until frothy (about 30 seconds). Sprinkle-on potato starch, then whisk again until stiff peaks form (about 5 minutes).
One of my favorite qualities of aquafaba is that, unlike egg whites, it will never over-whip! -
In a separate bowl, combine matzo meal and dried dill. Stir-in oil and 1/4 cup (60 mL/g) broth from Step 1 until dry ingredients are evenly moistened.
-
Fold matzo meal mixture into aquafaba mixture deflating aquafaba mixture only as necessary to produce a uniform texture.
A heavier hand than is needed for sponge cake is OK! When finished, the volume of everything will have reduced roughly by half. You can mix more after refrigeration if needed. -
Cover and refrigerate 30 minutes. In the meantime, fill steamer pot with 1 in/2.5 cm water.
Matzo Balls, Option 2 (without beans) - easiest
-
Combine water and bouillon in a 3 to 4-qt/L pot.
-
Place egg replacer in a small bowl. Whisk-in 3/4 cup (180 mL/g) broth from Step. 1, then set aside to hydrate.
-
In a medium bowl, mix together matzo meal and dried dill. Set aside.
-
Whisk oil into "egg" mixture. Once thickened, add to dry ingredients. Stir until just combined, then cover and refrigerate 30 minutes. In the meantime, fill steamer pot with 1 in/2.5 cm water.
Matzo Balls, Option 3 (without baking soda or beans) - safest
-
Combine water and bouillon in a 3 to 4-qt/L pot.
-
In a medium bowl, mix together matzo meal and dried dill. Set aside.
-
Place potato starch in a small bowl. Whisk-in 1/2 cup (120 mL/g) broth from Step. 1, then whisk-in oil. Gently add seltzer.
-
Stir wet into dry ingredients until just combined, then cover and refrigerate 30 minutes. In the meantime, fill steamer pot with 1 in/2.5 cm water.
Steaming Matzo Balls and Finishing Soup
-
Shape chilled matzo ball mixture into 16 balls while bringing water in steamer pot to a boil.
If your mixture is aggravatingly sticky, keep your fingers dampened with water. -
Place balls about 1/2 in (1 cm) apart in steamer basket. Place basket in pot, then cover and reduce heat to medium-high. Steam 15 minutes.
Depending on the size of your basket, you may need to work in batches; matzo balls need room to absorb steam evenly and expand. -
As matzo balls steam, bring broth from previous section to a boil. Reduce heat to medium, then add vegetables and matzo balls. Cook until warmed through.
-
If desired, garnish with fresh dill before serving.
Note
I am familiar with a certified vegan chicken-flavored vegetable bouillon (Better Than Bouillon No Chicken Base) and a certified kosher for Passover one (Osem Consommé). If you use a product that is certified both, please let me know in a comment!
Peruse my egg replacer review to learn why I recommend Bob's Red Mill!
