Matzo Ball Soup - Hell Yeah It's Vegan!

By LEP04

Ingredients

• 12.5 oz firm silken tofu
• 1/4 c plus 2 Tbsp olive oil, separated
• 1 c matzoh meal
• 1 Tbsp nutritional yeast
• 1 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp celery seed
• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped into half-circles
• 2 celery stalks, chopped into half-moons
• 1 handful fresh dill, chopped
• 6 c vegetable stock
• salt and pepper to taste

Details

Servings 6
Preparation time 510mins
Cooking time 550mins
Adapted from hellyeahitsvegan.com

Preparation

Step 1

Instructions
In a food processor, blend together tofu and ¼ cup oil.
Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
Place dough in an air-tight container and refrigerate overnight.
In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
Add dill and stock and set aside.
Using your hands or a cookie scoop, form mixture into 2" balls.
Drop balls into broth.
Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
Season with salt and pepper to taste. Serve hot.