Gluten free, vegan matzoh balls

What is Passover without Matzah Ball soup? Traditionally, matzah ball soup is anything but vegan. Served in chicken broth with matzoh balls full of egg and chicken fat. But nothing is too daunting for me to try and make it vegan (and gluten free). And so I did.

The secret here is to bake the matzoh balls instead of trying to cook them on the stove in the soup or water where they would simply fall apart. They also reheat really easily in the microwave so these can be made ahead of time and then re-heated and placed into the soup.

1 cup quinoa flakes (not quinoa, you want the flakes which are usually available in the cereal aisle next to oatmeal)

2 cups boiling water

1 cup worth gluten free matzoh ball mix (I like the Streit's brand)

1/4 teaspoon salt, or more, to taste

Onion powder to taste (the mix has onion powder, so taste before adding)

Freshly ground pepper to taste

1/4 cup vegetable oil

In a large mixing bowl, cover the quinoa flakes with the boiling water. Let stand for 2 or 3 minutes.

Stir in the gluten free matzoh ball mix, salt, pepper, optional onion powder, and oil. Mix until well blended. Cover the bowl and refrigerate for at least 15 minutes.

Just before baking, preheat the oven to 275º F.

Roll the matzo meal 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 golden and firm to the touch; don’t let them brown.

If making ahead of time, let the matzo balls cool completely, then cover until needed. Warm them briefly in  the microwave, and distribute them among the soup bowls just before serving. For the broth, I usually use Better than Bouillon not-chicken broth and garnish with some fresh dill.