Oh matzoh balls; the quintessential Passover delicacy. For the past few years, I’ve been on a quest to create the perfect vegan matzoh ball. The first recipe I tried used tofu—which I prefer not use being Ashkenazi—to replace the egg. The matzoh balls definitely held up well, but I found them to be rather dense, and I would have preferred a matzoh ball with a fluffier consistency. But then, it was no matter, since I was just excited to be eating matzoh balls for the first time in several years.
My next attempt at vegan matzoh balls saw the tofu replaced with flax seed, but I found the density to be about the same. So the year after, I eschewed matzoh balls altogether, and made a potato leek soup instead. I had all but given up hope that I would one day make a matzoh ball that was vegan, kitniyot free, and fluffy.
Enter flax foam.
A few innovative individuals took it upon themselves to experiment with different ways of using flax seed as an egg replacer. Rather than simply grinding the flax and mixing it with water, they boiled the flax to extract a thick gel, which looked an awful lot like egg whites. They then whipped the flax “whites,” and either folded them into recipes in order to add airiness, such as mousse, or (in whatever consider a stroke of genius) created vegan meringues. I followed these developments through this thread, and thought, hey maybe this would work for matzoh balls. I set to work, boiling and straining the flax, freezing the goop, and whipping it into a light and fluffy mass. I then used the whipped flax in a traditional matzoh ball recipe I found in one of the many Pesach recipe books my mom has floating around.
The results were perfect. I rejoiced in the eating of a light and fluffy matzoh ball that didn’t disintegrate in broth (and tasted great to boot). I served my matzoh balls in an herb scented mushroom broth, but really they can go in any kind of broth you like.
Fluffy Vegan Matzoh Balls
- 1/4 c flax goop
- 1 tbsp ground flax seed mixed with 3 tbsp of water
- 1/8 tsp salt (I prefer Indian black salt to add just a touch of egginess
- 1/4 c matzoh meal
Combine the group flax seed with the whipped flax “whites”. Gradually add the matzoh meal, stirring gently until well combined. Let rest for 10-20 minutes.
In a large pot, heat some vegetable broth or salted water until boiling . Wet hands with cold water, and form the matzoh mixture into small balls. Gently drop each ball into the boiling liquid, and then cover and simmer about 20 minutes. I wouldn’t recommend cooking the matzoh balls in the soup you plan to serve them in because they will soak up a lot of liquid.
Remove the matzoh balls from the cooking liquid and serve in your broth of choice.
Chag Pesach sameach (חג פסח שמח)!