Does anyone know how to make them? I tried eNergy egg replacer and it didn’t work- they all came apart in the broth.
BTW the broth mix is pareve, not chicken based.
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Does any one have a recipe for vegan matzo balls?
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March 8th, 2010 at 5:33 pm
What would you put them into? You can’t eat chicken soup
March 8th, 2010 at 5:34 pm
Other Egg Replacement Options
• 1 egg = 2 Tbsp. potato starch
• 1 egg = 1/4 cup mashed potatoes
• 1 egg = 1/4 cup canned pumpkin or squash
• 1 egg = 1/4 cup puréed prunes
• 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder
• 1 egg = 1 Tbsp. ground flax seed simmered in 3 Tbsp. water
• 1 egg white = 1 Tbsp. plain agar powder dissolved in 1 Tbsp. water, whipped, chilled, and whipped again
Egg Replacement Tips
• If a recipe calls for three or more eggs, it is important to choose a replacer that will perform the same function (i.e., binding or leavening).
• Trying to replicate airy baked goods that call for a lot of eggs, such as angel food cake, can be very difficult. Instead, look for a recipe with a similar taste but fewer eggs, which will be easier to replicate.
• When adding tofu to a recipe as an egg replacer, be sure to purée it first to avoid chunks in the finished product.
• Be sure to use plain tofu, not seasoned or baked, as a replacer.
• Powdered egg replacers cannot be used to create egg recipes such as scrambles or omelets. Tofu is the perfect substitute for eggs in these applications.
• If you want a lighter texture and you’re using fruit purées as an egg substitute, add an extra 1/2 tsp. baking powder. Fruit purées tend to make the final product denser than the original recipe.
• If you’re looking for an egg replacer that binds, try adding 2 to 3 Tbsp. of any of the following for each egg: tomato paste, potato starch, arrowroot powder, whole wheat flour, mashed potatoes, mashed sweet potatoes, instant potato flakes, or 1/4 cup tofu puréed with 1 Tbsp. flour.
Ingredients
* 2 tablespoons unsalted butter or margarine, melted
* 2 eggs, slightly beaten
* 1/2 cup manishewitz matzo meal
* 1 teaspoon salt
* fresh ground pepper, to taste
* 2 tablespoons soup stock
* 1 tablespoon fresh parsley, finely chopped
Directions
1.
1
Mix butter or margarine and eggs together.
2.
2
Add salt and pepper to matzo meal, then combine egg mixture with matzo meal.
3.
3
Mix together and add parlsey and soup to egg mixture.
4.
4
Make sure it is all well blended, it will be sticky.
5.
5
Cover mixing bol and place in the refrigerator for at least 20 minutes.
6.
6
Using a two-three qt size pot, bring salted water to a brisk boil.
7.
7
Reduce flame and into the slightly bubbling water drop little balls formed from the mixture.
8.
8
Cover pot and let cook 30-40 minutes.
9.
9
Have your soup warm and when you remove matzo balls from water place in soup pot.
10.
10
Serve when soup has been allowed to simmer about 5 mimutes.
March 8th, 2010 at 5:57 pm
If you’re looking for a vegan and egg-free matzoh ball soup recipe, here’s one to try. Although this matzo ball soup recipe is kosher for Passover, it may not be suitable for Ashkenazic Jews because of the tofu, but will be suitable for most others on a less strict vegetarian or vegan Passover diet.
The recipe from “Vegan with a Vengeance” got bad ratings from what I saw on different sites that asked about the end results after making it from that book. So wouldn’t suggest it.
Haven’t tried this one on myself – and from what I have seen from all the recipes, I am not sure if I would go with the soft tofu over a firm/extra firm choice.
3/4 cup soft (silken) tofu
4 tbsp olive oil
1 tsp salt
1/2 cup water
1/2 tsp black pepper
1/8 tsp cumin
1 1/2 cups flour
2 tsp Ener-G Egg Replacer
4 sheets egg-free flat bread, crumbled fine
vegetable broth or soup
In a medium bowl, mix tofu and oil together until smooth. Set aside.
Combine remaining ingredients (except vegetable broth) in a mixing bowl. On low speed, blend in the tofu mixture for 1 minute. Scrape sides and mix another 3 minutes at medium speed. Let it sit for 5 minutes.
In a saucepan over medium or medium-low heat, place matzah ball mixture in broth by the tablespoonfuls. Let the broth boil for 35 minutes, covered.
As I stated, haven’t tried it. But will at least give you something to work with to tweek to get it the way that you want before Passover.
March 8th, 2010 at 6:20 pm
This recipe does not use ener-g egg replacer.
Ingredients
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups or so vegetable broth
Directions
In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.
Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.
Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it’s well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can’t skip this step, it’s important in making sure that the matzoh balls will not fall apart when boiled.
When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.
Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.
Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.
Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it’s just heated you’re ready to prepare the bowls.
With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they’re covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.
If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there’s never been leftovers.