I based it on a recipe I found on the internet, the Edgy Veg, Vegan Matzah Balls. But of course I tweaked it quite a bit. I also cooked them in simple, but rich Vegetable Soup.
Here's the official recipe copy/pasted, but I've crossed out and substituted what I had changed:
* We were pleasantly surprised to discover that the Kneidlach I had missed in my attempt to remove them all from the hot soup were perfectly formed and had survived well in the soup. My daughter just added the Matzah Balls to the soup bowl when serving soup. She did the same with the classic ones made with eggs for the Chicken Soup, since some of the family does not enjoy Ashkenaz foods.
Here are the photos:
|The mix was very firm|
|They were easy to form into balls|
|The matzah balls looked lovely in the soup, but they don't expand and get all "fluffy" like egg-based kneidlach.|
|Here they are in their storage container.|
After mixing, I put it in the refrigerator and made the Vegetable Soup. And that soup will be another blog post.
Our vegan said that they were delicious and took the leftovers home with her!