Comments on: Vegan Matzoh Ball Soup

By: Kandra Manhart

Kandra Manhart — Mon, 02 May 2011 15:27:07 +0000

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By: ml

ml — Thu, 06 Jan 2011 20:26:51 +0000

If you use vital wheat gluten you can actual make pretty good vegan matzoh balls, I do a variation on this recipe: http://www.vegetus.org/recipes/matzo.htm, it works pretty well. good luck

By: James Reno

James Reno — Sat, 24 Apr 2010 18:33:20 +0000

Thanks for the honest review. You have saved many people time and disappointment. I really enjoy the forthrightness of your blog! James Reno Raw-Food-Repair.com

By: Lisa

Lisa — Sat, 02 Jan 2010 01:26:36 +0000

I use 1 TB ground flaxseed mixed in 3 TB water in place of an egg – I use it in cooking all the time and it works great. Especially in cookie & muffin recipes. But I feel like it would have too much flavor for a matzoh ball.

Sigh – my best friend is so excited about me trying to find her a vegan matzoh ball soup recipe.

Thanks guys!

By: Lane

Lane — Sat, 03 Jan 2009 08:51:23 +0000

Hi David,
That was our feeling too… excitement! This time Jane used the extra firm tofu and refrigerated overnight. The balls mostly held together, but they were rather dense. They did taste a bit like matzoh balls, but they were nowhere near as good as the originals. Alas. If you find a successful recipe be sure to let us know!

Jane often uses flax seed and water to replace eggs, but she’s never cooked them. She’d be interested in hearing how that turns out. What proportions of flax to water will you be using?

By: David

David — Sat, 03 Jan 2009 05:29:19 +0000

I loved my mom’s chicken matzoh ball soup as a kid, but I haven’t had it since becoming vegan. I got really excited when I found a vegan recipe!

I ended up with little soggy balls in an oily maztoh broth – half of each matzoh ball disintegrated while cooking! I tried again, at a gentle simmer, but achieved mostly the same result.

My plan is to try again with firmer tofu and overnight refrigeration, but from other people’s comments, it sounds like this might not work! I have to try, though. I’m also tempted to try the flax seed egg replacer method I recently found for chocolate chip cookies – you simmer ground flax in water until you have an egg white-like gel. Ever tried that?

By: Lane

Lane — Tue, 23 Dec 2008 07:20:02 +0000

Hi Vegan Libre,
If we come across something worthwhile before Passover, we’ll post about it. But, as I stated above, I believe there are some things that simply don’t translate…. If we do stumble across a workable recipe, we’ll certainly post about it. Also, Heather comments (#4 above) that she’s had some success using a vegan chicken stock.

Hi Heather,
If you remember the recipe, please share. Thx.

Hi Seitan,
Thanks for sharing.

Hi Gary,
If you can get the recipe you should market it… Or share. I’ll be more than happy to link to your post. Hopefully it’s not a secret family recipe! (fixed your typo, figured it might help your marriage!

Hi Emily,
We were talking about trying the ener-g too. But I think, since there are so few ingredients, it’s really difficult to replicate this as a vegan option.

By: Emily Feldman

Emily Feldman — Mon, 22 Dec 2008 19:32:24 +0000

My last name is Feldman, and I have yet to have figured out a good vegan matzoh ball soup.
I only like the Maneschewitz boxed mix, but it calls for the addition of eggs, and i have tried tofu in different ways, to no avail. I may try ener-G and Tofu.

By: Gary

Gary — Mon, 22 Dec 2008 16:48:46 +0000

My wife and I had some great vegan matzoh ball soup last year at a seder. I have no idea what the recipe was! But I might be able to find out… Then again, I’m easy to please, food-wise.

By: SeitanSaidDance

SeitanSaidDance — Mon, 22 Dec 2008 15:56:26 +0000

Vegan matzo ball soup has been the bane of my existence. I've gone from eating it every Friday to...almost never. The closest I've gotten so far is Tofu Mom's recipe. She bakes the balls, so they do stay together, but they also end up pretty chewy.