Veganizing the Königsberger Klopse, Part 1

Königsberger Klopse (or alternatively Soßklopse) is an East Prussian cuisine consisting of meatballs in a white sauce and served with boiled potatoes. Since we obviously won’t be using meat of any sort, veganizing the cuisine is in order.

The secret ingredient in both “meatballs” and white sauce are capers. Lots of them. This first part will however only deal with the white sauce, as we’re desperately trying to perfect the “meatball” substance – our previous experiment resulted in a mess of exploded balls. Wunderbar, eh?

königsberg1Caper Sauce

3 tbsp margarine
2 tbsp flour
5 dl soy milk
1 glass white wine
3 tbsp capers
salt, white pepper
1 tsp mustard
juice of half lemon

Melt the margarine in a sauce pan, stir in flour. Pour a little bit of milk to the pan, stirr well, add more milk, stirr etc. until all the milk is in the pan. Add the white wine and bring to boil, stirring often. Add capers, salt, pepper, mustard and lemon juice and cook on low heat 5-10 minutes. If the sauce gets too thick , add more milk.

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2 comments on “Veganizing the Königsberger Klopse, Part 1

  1. […] boil some potatos and make the caper sauce. The recipe for the sauce is in the earlier post. Put the balls in the sauce, make sure they’re all covered and wait few minutes before […]

  2. […] The busiest day of the year was March 28th with 85 views. The most popular post that day was Veganizing the Königsberger Klopse, Part 1. […]

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