Vegan Holiday Kitchen Giveaway and Vegan Matzo Ball Soup


I know, it’s been the month of Giveaways, but I had the pleasure of receiving several complimentary copies of vegan cookbooks and couldn’t resist checking these amazing cookbooks out and sharing some wonderful recipes with you.

Up next is the fabulous Vegan Holiday Kitchen from Nava Atlas. Trust, me you are going to want to enter to win this fabulous cookbook. I made her Vegan Matzo Ball soup and I was overjoyed with the result. This is one recipe that was on my list to veganize, but I was a little wary of doing this. I mean I have in my memory traditional Mom-made perfect Matzo Ball Soup and wasn’t sure if I could ever recreate it vegan. Boy, was I wrong! Seriously, the only difference is removing the chicken broth, all the flavors are there from the vegetables, seasonings and fresh dill. Nava took care of the matzo balls falling apart with out the use of eggs by using quinoa flakes as a binder and it worked perfectly. This is a no-fail recipe and unbelievably delicious, my family absolutely loved it. Nava, thanks for this wonderful recipe, you nailed this one. =)


This gorgeous and exciting cookbook by author Nava Atlas brilliantly fills the biggest gap in the vegan repertoire with more than 200 delectable, completely doable recipes for every festive occasion.  Atlas, one of the most respected names in vegetarian and vegan cooking, addresses everything from Thanksgiving, Hanukkah, and Christmas –to celebratory brunches, lunches, dinners, potlucks, and buffets. Such mouth-watering dishes as Coconut Butternut Squash Soup, Green Chili Corn Bread, Hearty Vegetable Pot Pie, delicate Ravioli with Sweet Potatoes and Sage, and Cashew Chocolate Mousse Pie will convince even the most skeptical eater that vegan cooking is well worth celebrating.

Nava Atlas is both the author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Express, Vegan Soups, The Vegetarian Family Cookbook, and The Vegetarian 5-ingredient Gourmet.  Her first book was Vegetariana, now considered a classic in its field. Nava is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown nationally in museums, galleries, and alternative art spaces and is part of many museum and university collections.

I almost didn’t want to giveaway away this cookbook it’s so awesome.


Simple Vegetable Soup with Vegan Matzo Balls – Gluten-free (by omitting matzo balls), soy-free, nut-free

Vegetable Soup

8 Servings

This soup served at traditional Passover seders is very much akin to this one, except that’s made with chicken broth. In truth, the Passover soup course functions primarily as a venue for the matzo balls


2 tablespoons olive oil or other healthy vegetable oil

1 large onion, finely chopped

3 celery stalks, diced

1 32-ounce carton vegetable broth

6 medium potatoes, peeled and finely diced

6 to 8 medium carrots, sliced

Handful of celery leaves

1 tablespoon all-purpose seasoning blend, or use a Kosher for Passover brand

1/4 cup chopped fresh dill, or to taste

Salt and freshly ground black pepper to taste

Vegan Matzo Balls (recipe follows)


  1. Heat olive oil in a large soup pot. Add the onion and celery and sauté over medium heat until golden
  2. Add the broth, potato, carrots, celery leaves, seasoning blend, and 2 cups water. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, or until the vegetables are tender.
  3. Stir in the dill, then season with salt and pepper. If time allows, let the soup stand for several hours off the heat to develop flavor. It can also be made a day in advance.
  4. Just before serving, bring to a simmer. Adjust consistency with more water if needed be, and taste to adjust seasonings. Add warmed matzo balls to individual servings of soup.

Vegan Matzo Balls – soy-free, nut-free, can be made Gluten-free using gluten-free option

Makes about 24


1 cup quinoa flakes

2 cups boiling water

1 cup matzo meal (see gluten-free variation, below)

1/4 cup light vegetable oil (such as safflower)

1/4 teaspoon salt

A few grindings of black pepper

Pinch of onion and garlic powder, optional


  1. In a large mixing bowl, cover 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, preheat the oven to 275 degrees F.
  4. Roll the matzo meal mixture into approximately 1 -inch balls; don’t pack them too firmly. Arrange on a parchment-lined baking sheet.
  5. Bake for 20-25 minutes, carefully turning matzo balls after 10 minutes, until firm to the touch; don’t let them brown.
  6. If making ahead of time, let the matzo balls cool completely. 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.

Variation: to make these gluten-free, substitute 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.

Recipe reprinted with permission from Vegan Holiday Kitchen © 2011 by Nava Atlas, Sterling Publishing Co., Inc.

Learn more about Nava at, and

And now for the GIVEAWAY!!

One lucky reader will win Vegan Holiday Kitchen by Nava Atlas!

To enter the contest, leave a comment telling me what’s your favorite recipe(s) to serve during the Holidays. Don’t forget to leave your contact information so I can let you know if you win. =)


You MUST leave each entry as a separate comment or only one comment will count.

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  • Follow Virtually Vegan Mama (@virtveganmama) on Twitter
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Holiday Kitchen by Nava Atlas @virtveganmama”
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***This Giveaway is now closed…thanks to all for entering!***

All entries must be completed no later than Monday, April 16th 2012,  at 11:59 p.m. EST.

Winner will be announced on Tuesday, April 17th 2012, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Good Luck!!!



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  1. says

    As much as I love a good carb-filled holiday meal, I really enjoy 4th of July cooking out on the grill! With lots of fresh salads and a berry dessert! My favorite dish is grilled corn on the cob!

  2. Ora Emmerich says

    Summer holidays are the best, and I love to serve a veganized potato salad recipe….the original recipe has been in the family for years, and no one has yet figured out that it’s been altered!

  3. Kim says

    My Mom always made Swedish Meatball on Christmas Eve, which everyone loved. Not sure if this dish can be veganized so would love to win the Cookbook and find a new Holiday dish that everyone loves!

  4. Ashley T. says

    While I would enjoy them any day of the year, roasted sweet potatoes always seem a little more special for the holidays!

  5. Lucinda says

    My favorite holiday dish is sauteed green beans. It’s a very simple addition, but green is often sadly lacking at holiday meals and most people “accept” green beans as holiday worthy. Even without the French’s onions. :)

  6. Michelle N says

    My holiday favourite is German Red Cabbage, a tradition in our family. Although now without all the bacon and animal fat of course. :)

  7. ek says

    One of my favorite Pesach items is an Almond cookie (biscotti like). It tastes great and is pretty easy to make.

  8. says

    i’ve heard great reviews on that cookbook! the matzo ball soup looks delicious. they are serving matzo here in the school cafeteria for my students and i’ve always been curious to try to the soup, but i think it has gluten in it. :T

    hope your cleanse is going well!

  9. Mary Sanders says

    I would LOVE to receive this cookbook. My middle son is a vegan and I would love to have more recipes that I can prepare for him when he comes home for a visit.

  10. Aimee says

    Cornbread stuffing. As a new vegan, however, I will have to re-work the recipe to replace the butter and turkey bacon that I used before.

  11. Jamie says

    My fav dish for Passover are “spiral” sliced potatoes: sliced almost through width-wise, tossed in olive oil, sea salt, fresh rosemary and baked at 425 for an hour. such a hit!


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