Vegan Month - Day 5: Vegan Matzoh Ball Soup

One of my favorite parts of winter is matzoh ball soup, so during one of my vegan months, it was a no-brainer to work up a delicious vegan version!

Broth: 

Handful of parsley, chopped up

1 carrot, chopped up

1 yellow onion, chopped up

1 celery stalk, chopped up

2 cloves garlic, chopped up

Salt and pepper to taste

Olive oil

2 quarts water

For the matzoh balls:

2 cups matzoh meal

.5 cup silken tofu

.5 cup self-rising flour

1 tbsp chopped parsley

1 tbsp chopped scallions

For the broth: Saute the vegetables in olive oil in a pot until soft and translucent.  Salt and pepper to taste.  Add 2 quarts water, bring to a boil. Simmer for an hour plus.  Strain out veggies and save broth for later.

Matzoh balls: Combine the matzoh meal in a bowl with the silken tofu, self-rising flour, chopped up parsley and scallions, a little water, olive oil, and salt and pepper.  Form into balls (size of golf balls), and refrigerate for an hour so they solidify. 

Combine: Heat broth on stovetop.  Remove balls from fridge and let rest for 30 minutes. Dust with flour and pan fry for a few minutes in olive oil.  Drop balls in broth, simmer for 15 minutes. 

And serve!!

Note - when I made these, I accompanied them with Post Punk Kitchen's awesome vegan potato pancakes: http://www.theppk.com/2007/12/happy-hannukah-eat-some-latkes-for-me/