Vegan Matzo Ball Recipe Perfect for Passover Meals

Matzo balls are a cherished staple in Jewish cuisine, traditionally enjoyed in rich chicken soup. But what if you want to savor those fluffy, tender dumplings without any animal products?

This vegan matzo ball recipe offers a delightful alternative that doesn’t compromise on texture or flavor. Using wholesome plant-based ingredients and clever substitutes, these matzo balls are light, moist, and perfect for your next holiday meal or cozy dinner.

Whether you’re vegan, vegetarian, or simply looking to try something new, this recipe will become a beloved classic in your kitchen.

With easy-to-find ingredients and straightforward instructions, you’ll be amazed at how simple it is to create these comforting dumplings from scratch. Plus, they pair wonderfully with any vegan broth or soup base, making them both versatile and satisfying.

Ready to dive into the world of homemade vegan matzo balls? Let’s get started!

Why You’ll Love This Recipe

This recipe is perfect for those who want to enjoy the traditional taste and texture of matzo balls without using eggs or dairy. Instead of eggs, which typically bind the mixture, we use a combination of aquafaba (the liquid from canned chickpeas) and flaxseed meal to create a perfect vegan binder that holds the matzo balls together beautifully.

The matzo balls come out light and fluffy, not dense or heavy, which can sometimes happen with other vegan versions. The addition of fresh herbs and a hint of nutritional yeast adds a savory depth that enhances their flavor.

Best of all, these matzo balls are allergy-friendly, soy-free, and adaptable to gluten-free diets by simply swapping ingredients.

Ingredients

• 1 cup matzo meal
• 3/4 cup warm vegetable broth (plus more for cooking)
• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 2 tablespoons ground flaxseed
• 1 tablespoon nutritional yeast
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons neutral oil (such as avocado or grapeseed)

Equipment

• Mixing bowls
• Measuring cups and spoons
• Whisk
• Large pot for boiling
• Slotted spoon
• Spatula or wooden spoon
• Plastic wrap or a clean kitchen towel

Instructions

1. Prepare the flaxseed mixture: In a small bowl, combine the ground flaxseed with 6 tablespoons of warm water. Whisk well and let it sit for 5 to 10 minutes until it thickens to a gel-like consistency. This will act as your egg substitute.
2. Mix the wet ingredients: In a larger bowl, whisk together the aquafaba, warm vegetable broth, oil, and the flaxseed gel until well combined.
3. Add dry ingredients: Slowly stir in the matzo meal, nutritional yeast, baking powder, salt, pepper, garlic powder, onion powder, and chopped parsley. Mix thoroughly until a sticky dough forms. Let the mixture rest for 15 minutes to allow the matzo meal to absorb the liquid.
4. Shape the matzo balls: With wet hands, gently form the dough into 12 small balls about the size of a walnut. Avoid packing them too tightly; a light touch helps them stay fluffy.
5. Prepare the cooking broth: Bring a large pot of vegetable broth or salted water to a gentle boil.
6. Cook the matzo balls: Carefully drop the matzo balls into the simmering broth. Reduce the heat to low to maintain a gentle simmer. Cover the pot with a lid and cook the matzo balls for 30 minutes, avoiding stirring to prevent them from breaking.
7. Test and serve: After 30 minutes, the matzo balls should be cooked through and tender. Use a slotted spoon to remove them gently. Serve immediately in your favorite vegan soup or broth.

Tips & Variations

“For fluffier matzo balls, be sure not to overmix the dough and handle the balls gently when forming.”

If you prefer gluten-free matzo balls, substitute the matzo meal with gluten-free matzo meal or crushed gluten-free crackers. Adjust the liquid slightly if needed.

Feel free to experiment with herbs like dill, chives, or thyme for a different aromatic twist. Adding a splash of lemon juice or a teaspoon of miso paste to the broth can also deepen the flavor profile.

For a richer texture, you can add 2 tablespoons of vegan sour cream or plain vegan yogurt to the wet ingredients. This addition enhances moisture and softness.

Want to try more comforting vegan dishes? Check out our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas or the delightful Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Nutrition Facts

Serving Suggestions

Vegan matzo balls are best served hot in a flavorful vegetable broth or vegan chicken-style soup. Add some diced carrots, celery, and fresh dill for a traditional feel.

For a heartier meal, serve them alongside a bowl of Low Calorie Vegetable Soup Recipe for Healthy Eating.

They also make a fantastic addition to your holiday table or Shabbat dinner, offering a plant-based twist that everyone can enjoy. Pair with crusty vegan bread, such as our Vegan Bread Machine Recipe for Soft, Delicious Loaves, to soak up every bit of the savory broth.

Conclusion

Making vegan matzo balls at home is easier than you might think, and the results are incredibly satisfying. This recipe delivers the perfect balance of lightness and flavor, using simple plant-based ingredients to recreate a beloved traditional dish.

Whether you’re preparing for a holiday feast or simply craving something comforting, these vegan matzo balls will warm your heart and your palate.

By using aquafaba and flaxseed as binders, you avoid eggs while keeping the texture tender and fluffy. The fresh herbs and nutritional yeast provide a savory depth that elevates every bite.

Give this recipe a try and discover how delicious plant-based cooking can be. For more inspiring vegan recipes to complement your matzo balls, explore our collection including Peruvian Vegetable Recipes for Flavorful Healthy Meals or the decadent Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Matzo Ball Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Light and fluffy vegan matzo balls perfect for a comforting soup. Made without eggs, using flaxseed and chickpea flour for binding.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup matzo meal”, “3 tablespoons chickpea flour”, “2 tablespoons ground flaxseed”, “5 tablespoons water”, “1/4 cup vegetable broth”, “1/4 cup finely chopped onion”, “2 tablespoons fresh parsley, chopped”, “1 teaspoon baking powder”, “1/2 teaspoon salt”, “1/4 teaspoon black pepper”, “2 tablespoons vegetable oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “In a small bowl, mix ground flaxseed with water and let sit for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “In a large bowl, combine matzo meal, chickpea flour, baking powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Add the flaxseed mixture, vegetable broth, chopped onion, parsley, and vegetable oil to the dry ingredients.”}, {“@type”: “HowToStep”, “text”: “Mix until a sticky dough forms and refrigerate for 10 minutes.”}, {“@type”: “HowToStep”, “text”: “Form the dough into 12 small balls using wet hands.”}, {“@type”: “HowToStep”, “text”: “Bring a large pot of salted water to a boil, then reduce to a simmer.”}, {“@type”: “HowToStep”, “text”: “Gently drop matzo balls into the simmering water and cook for 25-30 minutes until they float and are cooked through.”}, {“@type”: “HowToStep”, “text”: “Remove with a slotted spoon and serve in soup or broth.”}], “nutrition”: {“calories”: “110”, “proteinContent”: “3g”, “fatContent”: “4g”, “carbohydrateContent”: “17g”}}