VEGAN MATZO BALL SOUP

It took us until about the middle of February to really get a handle on the dietary mayhem caused by the holidays. We're full steam ahead with VB6 now.  It's easy when you get to eat amazing things like matzo ball soup.  I swear, this satisfies on many levels.  Try it!  Lifted from hell yeah it's vegan! blog.  I wouldn't deviate from the recipe, it's perfect as is.  Also, there's some overnight chilling, so start this a day before you actually want to tuck away.

Ingredients

• 12.5 oz firm silken tofu
• ¼ c plus 2 Tbsp olive oil, separated
• 1 c matzoh meal
• 1 Tbsp nutritional yeast
• 1 tsp salt
• ½ tsp baking powder
• ½ tsp onion powder
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp celery seed
• 2 Tbsp olive oil
• 1 large onion, chopped
• 2 medium carrots, chopped into half-circles
• 2 celery stalks, chopped into half-moons
• 1 handful fresh dill, chopped
• 6 c vegetable stock
• salt and pepper to taste

Instructions

1. In a food processor, blend together tofu and ¼ cup oil.
2. Transfer mixture to a medium bowl and stir in matzo meal, nutritional yeast, salt, baking powder, onion, pepper, garlic, and celery seed.
3. Place dough in an air-tight container and refrigerate overnight.
4. In a large pot, saute onion, carrot, and celery in 2 Tbsp olive oil until soft.
5. Add dill and stock and set aside.
6. Using your hands or a cookie scoop, form mixture into 2″ balls.
7. Drop balls into broth.
8. Bring broth to a boil, then reduce heat and simmer, covered, for 40 minutes.
9. Season with salt and pepper to taste. Serve hot.