Yep! It's Vegan! Homemade vegetable stock and tofu matzah balls (no, tofu is not technically kosher, but if you're vegan you have to cheat a little tiny bit...)

8 dried shittake mushrooms
3 cups boiling water
5 medium carrots, sliced + 2 carrots, sliced
2 medium onions, coarsely chopped
1 parsnip, coarsely chopped
3 stalks celery, coarsely chopped
1/4 cup water + 10 cups water
1 tbsp extra virgin olive oil
2 bunches green onions, trimmed
1 potato, coarsely chopped (you can leave it unpeeled if you like)
1" piece of ginger, peeled, thinly sliced
1 clove garlic, sliced
Salt, pepper, thyme, & marjoram to taste
Onion powder (optional)

Go on, you know you're curious...
Directions (Broth)
  • Soak the shittake mushrooms in a medium bowl with 3 cups boiling water for 45 - 60 minutes.
  • Saute onions, parsnip, celery, and 5 carrots in 1/4 cup water and olive oil in a large (LARGE) stock pot. Stir frequently and add water as necessary to prevent from sticking. Cook 7 - 10 minutes.
  • Add the rest of the water, the green onions, potatoes, garlic, salt, thyme, & marjoram to stock pot.
  • Remove mushrooms from bowl, retaining soaking water. Thinly slice and discard stems. Add mushrooms and soaking water to stock pot. Cover and bring to boil. Lower heat and simmer 50 minutes.
  • Season and add remaining carrots. Simmer 5 - 7 minutes.
Vegan Matzah Balls

1 cup matzah meal
1 ttsp salt
1 tsp onion powder
1/4 tsp black pepper
6 tbsp water
2 tbsp vegetable oil
2/3 cup firm tofu, well mashed

  • Preheat oven to 400F
  • Combine dry ingredients, then add liquids.
  • Add tofu and mix well. Refrigerate 15 minutes.
  • Dust hands with matzah meal. Form 1" balls and place on pan. Cover with foil shiny side down and bake 30 minutes.
  • Refrigerate over night. Add to soup as serving.
4/5/2010 01:24:52 am

but how did it turn out? what's the story behind this one? hmmmm???!


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