I’m excited to share a delicious vegan gluten-free matzo ball recipe with no oil that’s made with ingredients you probably have in your pantry right now!
This comforting soup is perfect for a chilly day. These gluten-free matzo balls are not only allergy-friendly but also incredibly flavorful and guaranteed to be a hit with the whole family.
Is this recipe kosher for Passover?
If you are looking for a Passover recipe, try Nava Atlas’ one made with quinoa flakes or this recipe for potato-based matzo balls.
You can also make this recipe and substitute kosher for Passover oat matzo, use almond meal leftover from making almond milk, or even almond flour.
No, this recipe is NOT kosher for Passover Seder because oats, gluten-free or not, are not allowed. However, they are allowed at other times of the year, just not this Jewish holiday.
Why make gluten-free matzo balls?
If you are your guests have food allergies you know how hard it is to find vegan gluten-free matzo meal.
There’s not a matzo ball mix for us either, so it’s easier to just make your own fresh matzo balls with my gluten-free recipe.
Is matzo vegan?
Most regular matzo is vegan, but the gluten-free version usually contains eggs. It’s worth reading the labels to double-check.
What you need to make oat matzo balls
Chances are you have all the ingredients in your pantry right now!
- ground flax seed to make the binder (egg substitute)
- seltzer or club soda to lighten up the matzo ball
- certified gluten-free rolled oats or use oat matzo for Passover
- potato starch or other starch to help bind
- nutritional yeast to add a bit of chicken broth flavor
- chopped parsley, dill, or celery leaves (fresh or dry) for flavor
- baking powder to lighten up the matzo ball
- kala namak, also known as black salt, even though it’s pink) to add an eggy flavor while still being vegan
- there is no chicken fat, olive oil, or oil of any kind in these matzah balls!
What is the best way to make matzo balls?
To make matzo balls, the first thing you’ll need to do is prepare your flax egg by mixing the flaxseed meal with 1/4 cup of water. Set aside for about 10 minutes to thicken.
By using oats and no oil, you will not get extra fluffy matzo balls, so they will be a little denser and require extra cooking time.
Add the certified gluten-free rolled oats, potato starch, nutritional yeast, chopped parsley, dill, or celery leaves (fresh or dry), baking powder, kala namak, garlic powder, onion powder, and ground black pepper to your blender to make these the easy way.
Then add the flax egg and dry mix to a medium bowl, then mix well. Gradually add seltzer water and mix until you have a slightly sticky dough. Use your hands once it doesn’t stir well anymore.
Make the matzo ball dough into a large ball, then put it in a bowl and cover it with plastic wrap to keep the moisture in while you make your soup.
How do I shape the matzo balls without them sticking to my hands?
Wet your hands with a little water before rolling each matzo ball. Keep a little bowl of water nearby in case you need it.
This will prevent the dough from sticking to your fingers and make it easier to form the perfect ball.
How do I cook them?
There are two ways to cook matzo balls. One is to simmer them in salted (or not) water, and the other way is to cook them in your vegan chicken stock or soup.
Once all the balls are in the pot, cover, and cook for about 30-40 minutes or until the matzo balls are cooked through and tender. Then gently remove with a slotted spoon.
You can also cook them in your Instant Pot for about 15 minutes on high pressure.
Can I make them ahead of time?
Yes, you can. I like to cook them halfway and then, place the cooked matzo balls in an airtight container and store them in the refrigerator for up to 3 days.
To reheat, simply place them in hot broth or soup until warmed through.
What broth should I use for my gluten-free matzo ball soup?
For a vegan, gluten-free matzo ball soup, use a flavorful vegetable broth, or your favorite soup base. A nutritional yeast broth will give you the best classic chicken soup taste-a-like.
Be sure to use a bouillon like my homemade dry bouillon powder or the bouillon made with all veggies.
More Recipes to Try
- Homemade Bouillon – Make a Batch for the Freezer
- Easy Vegan Chicken Bouillon Powder Recipe
- Thanksgiving Potato Stuffing Balls with a Cranberry Center
- Get-Well-Quick Chickpea Soup
- Chickpea Noodle Soup with Spiralized Celeriac
Gluten-Free Plant-Based Matzo Balls (Rolled Oats, No Flour, No Oil, No Eggs)
- 1/4 cup warm water
- 2 tablespoons ground flax seed
- 1/4 cup seltzer or club soda more if needed
- 1 cup certified gluten-free rolled oats or use oat matzo to make these kosher for Passover
- 2 tablespoons potato starch or other starch
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped parsley dill, or celery leaves (fresh or dry)
- 1 teaspoon baking powder
- 1 teaspoon kala namak or 1/2 teaspoon salt or salt substitute
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper
- In a stock pot, start boiling water that’s deep enough to cover the walnut-sized balls. When boiling turn to a simmer on low heat and cover.
- Add the flax seed to the water and set aside until it looks goopy.
- Add the dry ingredients to your blender and pulse – there should be a few whole oats and the rest will be a course meal.
- Add in flax mixture and seltzer. Mic with your hands until you can form a ball.
- The texture should be a wet play dough. If the dough is too wet to hold together add more oat flour or potato starch, if it’s dry and crumbly add more seltzer.
- Make 1 1/2 tablespoon balls and round with your hand. I used a 1 1/2 tbs cookie scoop to portion them all at once.
- Then rolled then into a proper ball with your hands.
- Once all the balls are formed, gently place in the simmering water (or your soup). Cook for about 40 minutes.
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