Vegan Matzo Ball Soup (Gluten & Oil-Free) From Kathy Hester's Vegan Kitchen | CHEF AJ LIVE!

matzo meal

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a gluten-free option while all-purpose flour is more affordable.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and more flavorful, while water with seasonings is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

fresh dill

🥗Healthier: dried dill

💰Cheaper: frozen dill

Dried dill is healthier in terms of shelf life, while frozen dill is a cost-effective alternative.

Start by sautéing chopped onion in a pan.

Use a food processor to chop the onion quickly.

Smash garlic cloves using a garlic smasher and add them to the pan with the sautéing onion.

Add a little water to the pan to help cook the onions and garlic.

Prepare a broth base using frozen vegetable bouillon made from onions, carrots, and celery.

Add nutritional yeast to the broth for flavor.

Dice a couple of carrots and add them to the broth.

Use cutting celery (an herb) instead of regular celery, or substitute with ground celery seed if necessary.

Add a generous amount of fresh dill to the broth.

Sprinkle in about an eighth of a teaspoon of black pepper and about half a teaspoon of salt, or use a salt substitute if preferred.

Add about eight cups of water to the pot and turn off the sauté function.

Prepare the oat matzo balls by mixing one and a half cups of rolled oats in a bowl.

Use gluten-free rolled oats and show the bag from Costco as a reference.

Combine the oats with almond meal to create the matzo ball mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens