Vegan Matzo Balls (with a Gluten-Free Variation)
Recipe type: Passover
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
These vegan matzo balls aren't like the Jewish grandmothers' classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free.
  • 1 cup quinoa flakes (see Note)
  • 2 cups boiling water
  • 1 cup matzo meal (or 1½ cups quinoa flakes for a gluten-free version)
  • ¼ teaspoon salt, or more, to taste
  • Freshly ground pepper to taste
  • ½ teaspoon onion powder. optional
  • ¼ cup neutral vegetable oil (like safflower)
  1. In a large mixing bowl, cover the quinoa flakes with the water. Let stand for 2 or 3 minutes.
  2. Stir in the matzo meal (or additional quinoa flakes for GF), salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.
  3. Just before baking, preheat the oven to 275º F.
  4. Form the matzo meal mixture into approximately 1-inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
  5. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until golden and firm to the touch; don’t let them brown. Allow to cool for a few minutes before distributing among soup bowls, allowing 3 to 4 per serving.
Recipe by VegKitchen at