Vegan Kneidlach Soup (Matzo Balls)

Preparation

1. Transfer all the dry kneidlach ingredients including the spices to a bowl and mix with a hand whisk.2. Add the wet ingredients, and mix again with the whisk just until a uniform mass is obtained (over-mixing should be avoided).3. Bring to a boil all the cooking water ingredients (except the teaspoon of olive oil. The amount of water up to half the height of the pot). Meanwhile, create small balls from half the amount of the dough mixture in moist hands, and place on a tray lined with baking paper.4. When the cooking water is boiling add the teaspoon of olive oil, lower to medium heat and transfer the kneidlach balls to the pot. Cook for about 20 minutes, without boiling. Transfer immediately to a colander and set aside. Cook the kneidlach balls from the mixture left in the bowl in the same way (and in the same cooking water).5. If eating immediately, serve with hot vegetable soup, and store what is left in an airtight container in the refrigerator (for serving, it is mandatory to heat them in a soup). If you made vegan kneidlach for dinner, I would love to know how it turned out!6. Bon appetite (:

Total time: 30-60 min

Equipment: hand whisk.

The spices in the recipe are according to personal taste. We do not wait for Passover to make these delicious dumplings. I came up with this recipe at the beginning of the transition to veganism, and yes - I also serve to non-vegan guests. Before approaching the preparation, here are a few important rules: the recipe is accurate and therefore the quantities must be exact. For example, when pouring the soda, wait a few seconds to make sure that the cup is full all the way. Make sure to mix well all dry ingredients in order to ventilate them. Do not add liquids beyond the amount listed so the texture isn’t damaged (the mixture should be comfortable to work with). As the kneidlach cool, they become slightly compressed, but do not worry - heating in the soup will restore their texture.