Königsberger Klopse Ohne Fleisch Vegan Glutenfrei

No-Meat Konigsberger Klopse – German Meatballs (Vegan, Gluten-free, Oil-free)

I have worked on a classic recipes that takes me back to my childhood. And as it turns out, savoury dishes like these Konigsberger Klopse, also called boiled meatballs, are easily made vegan, completely without meat.

Vegan German Meatballs Gravy Recipe

Once again I used one of my favourite meat alternatives: sunflower seeds. They are so versatile and can be used in all sorts of vegan dishes – sweet and savoury. This time I added some kidney beans. This helps to add some further plant-based protein to the meal. The sunflower seeds and kidney beans combined add up to 40g of protein, which is about 10g per portion.

Vegan Meat free Konigsberger Klopse Recipe
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And the texture? Super deilious and almost a bit scary, because it reminds me of the meat version. The classic way to prpare these balls is boiling. I have used a different method by baking them instead. This allows for a better texture.

Vegan Gluten-free German Meatball Recipe

In the sauce I used the classic ingredient capers and bay leaves. And thaks to the chsews (or amcadamias or blanched almonds) it has alovely creamy texture, without any dairy products.

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As always, this recipe for Konigsberger Klopse (German Meatballs) is vegan, gluten-free and also oil-free. It goes very well with boiled potatoes or rice.

Vegan Gluten-free German Meatball Recipe
Vegan Meat-free Konigsberger Klopse Recipe

No-Meat Konigsberger Klopse – German Meatballs (Vegan, Gluten-free, Oil-free)

Savoury dishes like these German Konigsberger Klopse, also called boiled meatballs, are easily made vegan, completely without meat. Makes approx. 15 to 20 balls.
Prep Time 45 mins
Cook Time 45 mins
Soaking time 8 hrs
Course Hauptgericht
Cuisine Deutsch
Servings 4 Portions
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Ingredients
  

  • 150 g sunflower seeds (soak in water for approx. 4 hours, then rinse and drain)
  • 200 g kidney beans, cooked
  • 1/2 onion, finely diced
  • 3 tbsp psyllium fiber husk
  • 1 tbsp soy sauce
  • 1 tsp marjoram
  • 1/2 tsp salt
  • 1-2 pinches chili (or to taste)
  • approx. 10 drops liquid smoke

For the sauce:

  • 30 g cashews (alternatively macadamias or blanched almonds)
  • 350 ml to 450ml water (depending on the desired consistency)
  • 1 Tbsp rice flour heaped
  • 1/4 Tbsp onion powder
  • 1-2 bay leaves
  • 1 pinch allspice, ground
  • Fresh lemon juice, to taste
  • Salt, to taste
  • 2 tbsp capers

Instructions
 

  • Preheat the oven to 180°C (top-/bottom heat). After soaking the sunflower seeds, rinse and drain them.
  • Add sunflower seeds and kidney beans to a bowl and blend with a stick blender until it is fairly crumbly.
  • Add the remaining ingredients and let rest for a few minutes.
  • Form the no meat balls with wet hands and spread them on the baking tray. Bake for approx. 20 to 30 minutes and flip them in between.
  • For the sauce blend cashews, water and rice flour in a blender until creamy. Pour the mixture with the other ingredients (expect the capers) into a pot and bring to the boil. Let it simmer until it thickens up a bit.
  • Add capers at the end. If needed add a little more water. Enjoy 🙂
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