Vegan Matzah Balls

Lisa Dawn Angerame
Matzah ball recipe for the Jewish holiday of Passover or Pesach

The brilliance of this recipe is that you don't boil the matzah balls. You bake them! This way, they stay intact. The quinoa holds the mix together (and adds protein).

Makes 24 matzah balls
1 cup quinoa flakes
2 cups boiling water
One box (2 packets) matzah ball mix
1/4 cup light 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 both packets of matzah meal mix along with the oil, and 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. Roll the mixture into approximately 1-inch balls; don't pack them too firmly. Arrange on a parchment-lined baking sheet. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don't let them brown.
  5. If making ahead of time, let the matzah balls cool completely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzah balls per serving.

Lisa Dawn Angerame is living as a vegan for her family's health, the health and welfare of the animals, and that of the planet. She blogs at