Veganizing The Königsberger Klopse, Part 2

A while ago we posted about or first attempt to make vegan Königsberger klopse. Now we have a recipe for soy balls that actually look like balls. It’s very similar to the one used in Sopranos style lasagne recipe, but the spices and cooking method are different. In the picture below they’re served with boiled potatos and carrot and lentil salad.

Vegan Königsberger Klopse

3 dl textured soy protein
vegetable broth
1 potato
2 dl rolled oats (or dry bread crumbs)
1 dl wheat flour
1 onion
1 big garlic clove
marjoram, thyme and parsley
1,5 tbsp capers
2 tbsp vegan worchestershire sauce
pepper
salt if needed
pinch of cayenne or chili
margarine and oil for baking

Cook the potato in boiling water. Peel and mash it. Chop the onion finely and mince the garlic clove. Put the soy protein into a bowl, add some broth and stir with fork. Keep stirring and add more broth until the soy protein is moist. Remember that it’s easier to add broth than remove it, so add only little bit at time. Let the mixture sit for 5-10 minutes. Combine all the ingredients. Wet your hands and make balls, about 4cm diameter. Grease a wide oven proof dish with margarine and put the balls in it. Brush them with oil and pour about 1dl water to the dish. Bake in 225 celsius degrees for 45 minutes. Add more water if needed. Cover with foil in the end of baking if the balls look dry.

Meanwhile 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 serving.

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One comment on “Veganizing The Königsberger Klopse, Part 2

  1. […] Veganizing The Königsberger Klopse, Part 2 November 2009 5 […]

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