Vegan German Meatballs (Frikadellen)

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A few months ago, my mother called me and asked me where she can find our recipe for vegan meatballs. We were both equally confused that we haven’t published a recipe yet. So I thought about her wish and developed a recipe for vegan meatballs.

But at first, I had a closer look at related recipes. We already published a pasta recipe with tomato sauce and vegan meatballs made of kidney beans and oats. We also developed a recipe for vegan köttbullar that are made of corn, bell pepper, carrots, peas, and chickpeas. However, when it comes to “German frikadellen”, I rather imagine a recipe with fewer vegetables and a more savory flavor. So I used fine soy granulated, which we often use as a ground meat substitute. The mustard brings the savory taste, and the kidney beans ensure the perfect consistency. One last recommendation: If you like your meatballs crispy, you should form smaller balls (10-12 meatballs). And now greetings to my mum, I hope you like this recipe!

Vegan German Meatballs (Frikadellen)

5-6 big meatballs / 10-12 small meatballs
30 minutes

Ingredients

  • 100 g (3.5 oz) fine soy granulates
  • 1 wheat bun from the previous day
  • 1 onion
  • 1 can (230 g/8.1 oz) kidney beans
  • 15 g (0.5 oz) fresh parsley
  • 65 g (2.2 oz) mustard
  • 1 tbsp vegetable stock powder
  • 1 tsp sweet paprika powder
  • 1 pinch of nutmeg
  • salt & pepper
  • 100 g (3.5 oz) breadcrumbs
  • oil for frying

Instructions

  1. Add soy granulates to a bowl and pour over hot vegetable stock. Let soak for approx. 10 minutes, then drain and press out the remaining water.
  2. In the meantime, peel and finely chop the onion, wash and chop the parsley and also cut the bun into small pieces.
  3. Drain the kidney beans in a sieve, rinse off with a little water and let the liquid drain off.
  4. Mix the soy granulates, onion, parsley, bread roll, and kidney beans in a bowl. You should knead the mass with your fingers for at least 5 minutes.
  5. Now knead in the mustard, the vegetable broth powder, the paprika powder, nutmeg, salt, and pepper.
  6. Form meatballs with your hands. Fill a deep plate with breadcrumbs and coat the meatballs.
  7. Cover a pan with oil and fry the meatballs for 5-7 minutes until they are crispy brown.
  8. Drain on a cloth and serve warm.

Vegan Cucumber Salad

3-4 small portions
15 minutes

Ingredients

  • 1 cucumber
  • 1 red onion
  • 2 tbsp herb-flavored vinegar
  • 1 tbsp oil
  • 3 tbsp soy cream
  • 1 tbsp agave syrup
  • 15 g (0.5 oz) fresh dill
  • salt & pepper

Instructions

  1. Wash and slice a cucumber and season in a bowl with salt, pepper, and some sugar. Wait for 5 minutes and then pour off the leaked water.
  2. Wash and finely chop the dill. Peel the onion, half and slice.
  3. Mix herb vinegar, oil, soy cream, and a dash of agave syrup in a small bowl. Puree the dressing (if needed) to get a smooth texture. Mix in the chopped dill.
  4. Mix the cucumber slices and the onion with the dressing and season again with salt, pepper, and agave syrup.
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