Vegan matzo balls

Ingredients:

• 1 cup
• 2 cups water (boiling)
• 1 cup matzo meal
• ¼ cup light vegetable oil (e.g. safflower)
• ¼ tsp salt
• 1 pinch onion powder (optional)
• 1 pinch garlic powder (optional)

Instructions:

These are not nearly as good as regular matzo balls - but, if you need vegan they will suffice.

1. To make the matzo balls: In a large mixing bowl, cover the 1 cup of quinoa flakes with the water. Let stand for 2 or 3 minutes. 
   
   
2. Stir in the matzo meal along with the oil, and mix until well blended. Cover the bowl and refrigerate for at least 15 minutes. 
   
   
3. Just before baking, heat the oven to 275 degrees. Roll the matzo meal mixtue into approximately 1-inch balls; don't pack them too firmly. Arrange on a parchment-lined baking sheet. 
   
   
4. Bake for 20 to 25 minutes, carefully turning the matzo balls after 10 minutes, until firm to the touch; don't let them brown. 
   
   
5. If making ahead of time, let the matzo balls cool ompletely, then cover until needed. Warm them briefly in a medium oven and distribute them among the soup bowls, allowing 3 or 4 matzo balls per serving. 
   
   
6. To make gluten-free matzo balls: Follow the directions for vegan matzo balls, above, substituting 1/1/4 cups quinoa flakes for the matzo meal. Don't add them to the original quantity of quinoa flakes; this is a separate measure to use dry. A bit more is needed than the quantity of matzo meal for the purpose, as the quinoa flakes are less dense.

Source: http://easteuropeanfood.about.com/od/Jewish-Soup-Recipes/r/Vegetable-Soup-With-Vegan-Matzo-Balls-Recipe.htm