Herbed Vegan Matzo Ball Soup - Plant-Based Vegan Recipe - Forks Over Knives

Ingredients

• 4 to 5 matzo crackers (1 cup ground)
• 1 cup cooked quinoa or millet
• 1½ teaspoons ground flaxseed
• 1½ teaspoons lemon juice
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• ½ teaspoon sea salt
• 2 pinches freshly ground black pepper
• ¼ teaspoon baking soda
• 1 small onion, cut into ¼-inch dice (1 cup)
• 4 cloves garlic, minced
• 2 carrots, thinly sliced (1 cup)
• 2 stalks celery, thinly sliced (1 cup)
• 1 medium potato, cut into ¼-inch dice (2 cups)
• ½ cup button mushrooms, cut into ¼-inch dice
• 4 cups vegetable stock
• 1 cup fresh or frozen broccoli
• 1 cup fresh or frozen cauliflower
• ¼ cup finely chopped fresh dill
• 2 tablespoons mild miso paste
• 1½ tablespoons white wine vinegar
• Freshly ground black pepper