Vegan German Meatballs (Frikadellen)
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A few weeks ago, my mother called me in shock and asked me where our recipe for vegan meatballs was. The fact that we had not yet posted a recipe for vegan meatballs online at that time astonished both her and me – silence on the phone. So I took her wish as an opportunity for a new round of "Make a Wish", the category where we take your favorite recipes and make them vegan, and started working on a recipe.
So far, we only had spaghetti with vegan meatballs on the blog, where we use kidney beans and oats to form meatballs. We also have a recipe for vegan köttbullar, where we use a wide variety of vegetables such as peas, corn, peppers and carrots to form small balls. However, when it comes to "proper meatballs", I tend to imagine a recipe that is less reminiscent of vegetables and, instead, tastes hearty and savory.
In our first version of the recipe, we used soy granules as the base. At that time (2019/2020), there was no vegan mince in the supermarket yet, and soy granules were among the few meat substitutes on the market. In the meantime, things have changed, and you can now find vegan mince (which looks confusingly similar to the animal version) from countless brands in most supermarkets. Therefore, we have now (2023) added a version of the recipe with vegan fresh minced meat. Using soy granules is a little more tricky because you must soak them first and then squeeze them well. Also, you have to season more and add some extra ingredients, so the balls hold together well. With vegan mince, you save a few steps. Also, the meatball base feels more authentic, is easy to form, and already has a lot of flavor.
Essential in both versions is the mustard, which adds a wonderful savory taste. No matter if you use the vegan mince or the soy granules, if you have trouble forming the balls, your mixture is probably too dry or too moist. Just add more breadcrumbs or a little bit more mustard. And now all that's missing is some love for my mom: Thanks for letting me know, and I hope you like the recipe!
Vegan German Meatballs (Frikadellen)
Ingredients
For the vegan meatballs:
- 100 g (0.25 lb) fine soy granules or 500 g (1 lb) vegan fresh mince
- 1 onion
- 15 g (0.5 oz) flat leaf parsley
- 1 wheat bread roll
- 1 can (230 g / 0.5 lb) kidney beans
- 65 g (2.25 oz) mustard
- 50 g (1.75 oz) breadcrumbs
- 1 tsp sweet paprika powder
- vegetable oil for frying
- nutmeg
- salt
- pepper
Additionally, if using soy granules:
- 50 g (1.75 oz) breadcrumbs
- 1 tbsp vegetable broth powder
Instructions
If using soy granules, place them in a bowl and cover them with boiling water. Leave to infuse for approx. 10 minutes. Afterward, drain all the water and squeeze the soy granules vigorously so that the water comes out again. The fresh vegan mince doesn't need preparation.
Peel and finely dice the onion. Wash and finely chop the parsley. Then, chop the day-old bread roll. Drain the kidney beans with a sieve, rinse with water and drain well.
Combine and knead the soy granules / vegan mince, onion, parsley, bread roll and kidney beans in a bowl. Then add mustard, breadcrumbs and sweet paprika powder, mix again and season with salt, pepper and nutmeg. If using soy granules, mix in the remaining breadcrumbs and the vegetable broth powder.
Form ten meatballs from the mixture. Heat vegetable oil in a frying pan over medium heat and fry the balls for about 5–7 minutes on all sides until browned and slightly crispy. Drain on paper towels and serve instantly.
Vegan Cucumber Salad
Ingredients
- 1 cucumber
- 1 red onion
- 15 g fresh dill
- 2 tbsp herb vinegar
- 1 tbsp neutral vegetable oil
- 3 tbsp plant-based cream
- 1 tbsp agave syrup
- salt
- pepper
- sugar
Instructions
Wash the cucumber, cut it into thin slices, and put it in a bowl. Salt well and let stand for about 5 minutes. Then pour off the leaked water.
Cut the red onion into thin slices and chop the dill finely.
In a large bowl, blend the herb vinegar, oil, plant-based cream, and agave syrup.
Mix the cucumber and onion slices with the dill and dressing in a bowl and season with salt, pepper, and sugar.
