Preparing vegan meals during Passover makes the observance a Festival of Freedom for all people and animals.
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
1. In a medium bowl combine matzoh meal, salt, pepper, and onion powder. Stir to distribute evenly.
2. Add vegetable oil and water and mix well.
3. Add mashed tofu and mix thoroughly. Refrigerate 15 minutes. Preheat oven to 400° F.
4. 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.
5. 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