Vegan Köttbullar

Instruction

For the vegan Köttbullar, preheat the oven to 200 °C top/bottom heat. Line a baking tray with baking paper. Spread the protein rolls on it and bake for approx. 12 minutes. Take them out, cut them open while still hot (wear oven gloves!) and let them cool completely. Then cut into cubes.

Place the bread cubes in a bowl and pour lukewarm water over them. Soak for about 5 minutes.

In the meantime, peel and finely chop the onions. Peel the garlic and chop very finely. Heat 1 tablespoon of oil in a frying pan and gently sauté both in it over medium heat, stirring, for 2 minutes, then turn off the heat. Wash the parsley, shake dry, chop finely and let it collapse in the remaining heat in the pan.

Drain the bread in a sieve and squeeze out with your hands. Return to the bowl and add the onion mixture. Add the paprika powder, mustard, tomato paste, a little salt and pepper. Blend with a hand blender until chunky. Then form approx. 16 balls with your hands. If the mixture is too soft, knead in oat flakes as needed.

Heat enough oil in a frying pan and fry the balls until crispy brown all over.

For the sauce, melt the margarine in a pan and sprinkle the flour over it. While stirring, pour in the vegetable stock and the cream alternative. Bring everything to the boil, stirring constantly so that no lumps form. Simmer for 10 minutes, then stir in the yeast flakes, mustard and soy sauce. Season the sauce with salt and pepper.

Divide the vegan Köttbullar with sauce onto plates and add a dollop of cranberries to each. Serve with mashed potatoes or boiled potatoes, for example.

Add approx. 12 minutes baking time and 30 minutes cooling time to the preparation time.