Vegan meatballs & sauerkraut
Serves: 2-4 people
Level: Easy
Time: 30 - 40 minutes
Ingredients:
Feeling lazy? If you don’t wish to make the tofu balls, IKEAs vegan meat balls are a good substitute.
For the Tofu balls:
1 cup of oats
½ cup of roasted sunflower seeds
1 block extra firm tofu, drained
1 small spring onion, roughly chopped
1/4 cup of green peas
1 tsp of smoked paprika
Salt and Pepper to taste
1 tsp of coconut oil or avocado oil
For the creamy mushroom pepper sauerkraut:
1 cup of vegan seaweed sauerkraut
330ml of vegan cream (my favourite is oat cream)
10 peppercorns
½ cup of mushrooms (optional)
Instructions:
For the tofu balls:
Step 1
Preheat the oven to medium heat and a line baking sheet.
Step 2
Place the oats and sunflower seeds in a food processor and blend to a powder. Break the tofu into pieces and add it to the food processor, along with the rest of the ingredients, except the oil and green peas. Be careful not to over-blend the tofu!
Step 3
Add the green peas and season. Roll the mixture into little balls and add them on the baking sheet. Brush with olive oil.
Step 4
Bake for 25 minutes or until golden brown, turning halfway through.
For the creamy pepper sauerkraut:
Step 1
Add the seaweed sauerkraut to a frying pan and place over a medium-low heat. Add the plant-based milk and peppercorns and gently stir. Add the mushrooms here if you wish.
Step 2
In few minutes, the sauce will be thick and ready to serve. Taste, and season if needed.
To serve:
Divide onto plates and top with the Tofu balls.