Vegan Viking Pot (Meatballs with peas and carrots in creamy sauce)
It's a German classic: a steaming pot with creamy white sauce, little meatballs, carrots, and peas – and almost always a packet mix was involved. Our interest in this dish is huge for that very reason, since packet mix dishes are usually not vegan, weren't really part of our childhood, and so we could niiiever try them. And now when we do our research, we read all these stories from people who wax nostalgic about these childhood dishes. So unfair!
And since we have a big heart for old-school classics in general, the Wikingertopf finally made it onto our list – but without the packet mix and without animal products, obviously.
Wikingertopf without a packet mix: is that even possible?
Yes – and to be honest, it's actually just as quick. The Wikingertopf is a true childhood classic for many – where "classic" basically meant: open the packet mix, add water, shape the meatballs, done. Convenient, no question. But we wanted to know if you can recreate that cozy comfort-food feeling without a packet mix, without animal-based ingredients, and without additives. Spoiler: Yes, you can. At the end of the day, the dish is really just a white sauce, carrots, peas, and meatballs. So not complicated at all.
And why is it called Wikingertopf?
The name "Wikingertopf" sounds like it's been passed down for thousands of years, but it's actually a modern German family dish. The Vikings did cook rustic stews from whatever the fields and sea had to offer – but cream sauce and meatballs weren't exactly their thing.
What's in our meatballs?
For the meatballs, we're using the Lentil Burger by Bauck Mühle. They're made from red lentils, 100% organic, and soy-free – no long ingredient lists, no additives. As the market leader for organic semi-prepared foods, Bauck Mühle also has logistics down: the packages don't need refrigeration, have a long shelf life, and are produced and packaged with a low carbon footprint. Perfect for your pantry!
Preparation is super relaxed: add hot water to the dry mix, shape, pan-fry – done. Or bake in the air fryer at 180 °C/355 °F for approximately 15 minutes – even without any oil.
Can I prep anything in advance?
Sort of. The sauce can be made ahead and reheated, but the meatballs are best freshly fried – otherwise they'll go soft from sitting in the sauce too long. You can store the meatballs separately and add them to the warmed sauce just before serving.
Vegan Viking Pot
Ingredients
For the Wikingertopf:
- 1 onion
- 1 clove of garlic
- 2 carrots
- 2 tbsp plant-based butter
- 1 tbsp wheat flour (type 405)
- 500 ml (2 cups) vegetable broth
- 250 ml (1 cup) plant-based cooking cream
- 150 g (5.25 oz) frozen peas
- 1 tsp mustard
- 3 tbsp nutritional yeast
- nutmeg
- salt
- pepper
For the meatballs:
- 150 g (5.25 oz) plant-based meatballs / burger patties (e.g. Lentil Burger by Bauck Mühle)
- oil for frying
Also:
- 1 kg (2.25 lb) potatoes
- fresh parsley for serving
Instructions
Peel the potatoes, cut into wedges, and place in a pot. Cover with cold water, salt, and bring to a boil. Then cook over medium heat for approximately 20 minutes until done. Drain and keep warm.
Meanwhile, peel and finely dice the onion and garlic. Peel the carrots and cut into slices.
Prepare the plant-based meatballs according to the package instructions and pan-fry in a little oil in a large skillet over medium heat until golden brown. Remove from the pan and set aside. Alternatively, the plant-based meatballs can also be baked in an air fryer at 180 °C/355 °F for approx. 15 minutes.
In the same pan, melt the plant-based butter and sauté the onion, garlic, and carrots over medium heat for approx. 5 minutes until the onions are translucent.
Dust the flour over the vegetables and toast for approximately 1 minute, stirring constantly. Deglaze with vegetable broth and plant-based cooking cream and stir well until no lumps remain. Let simmer briefly until the sauce thickens slightly.
Add the frozen peas and let simmer for another 3–4 minutes until the peas are cooked through. Season with mustard, nutritional yeast, nutmeg, salt, and pepper to taste. Add the fried meatballs to the sauce.
Serve the potatoes alongside the Wikingertopf and garnish with fresh parsley.
