-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:Soy,Gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
The Classic Vegan Königsberger Klopse is a delightful plant-based reinterpretation of the traditional German dish, typically made with meatballs in a white sauce with capers. This vegan version swaps out the meat for a blend of mushrooms, chickpeas, and breadcrumbs, creating a rich and satisfying texture. The sauce is a creamy concoction of vegetable broth, non-dairy milk, and capers, offering the perfect balance of tanginess and smoothness. This dish is not only a nod to German culinary tradition but also caters to modern dietary preferences, making it a fantastic option for a family dinner or a special occasion.
Ingredients
- 400g canned chickpeas, drained and rinsed
- 200g mushrooms, finely chopped
- 100g breadcrumbs
- 2 tbsp soy sauce
- 1 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 onion, finely diced
- 500ml vegetable broth
- 200ml non-dairy milk
- 2 tbsp capers
- 2 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Steps:
- Mash chickpeas in a large bowl until mostly smooth.
- Mix in mushrooms, breadcrumbs, soy sauce, smoked paprika, salt, and pepper. Form into meatballs.
- Heat olive oil in a pan over medium heat and cook meatballs until browned on all sides. Remove and set aside.
- In the same pan, add onion and cook until soft. Stir in flour to make a roux.
- Gradually whisk in vegetable broth, then non-dairy milk to form a smooth sauce.
- Serve garnished with fresh parsley.
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Cuisines, Dairy-Free, Dinner, Germany, Holidays and Events, Lunch | No Comments » on Vegan Königsberger Klopse