Vegan Koenigsberger Klopse

Summary

Ingredients

• 250 g tofu
• 60 g breadcrumbs
• 1 small onion (s)
• 2 tablespoon capers
• 2 tablespoon parsley, chopped
• 1 teaspoon mustard
• salt and pepper
• 600 ml vegetable stock
• 100 ml white wine, vegan
• 150 ml oat cream (oat cream cuisine) (vegan oat cream)
• 2 tablespoon capers
• 2 tablespoon flour
• 2 tablespoon margarine, vegan (Sojola or Alsan)
• Unflavoured oil

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Instructions

1. Crumble the tofu in a bowl with your hands or a fork. Finely chop or mix the onion, capers and parsley and add to the tofu with the breadcrumbs, mustard and plenty of salt and pepper. Knead the mixture well for a few minutes. Preferably with your hands, but you can also use a fork.
2. Shape the mixture into small balls and fry them on both sides in a hot pan with hot oil and then cook through a little. When they`re done, set aside.
3. Melt the margarine in a hot pan, add the flour and fry briefly. Then deglaze with the white wine, when it has boiled down a bit, add the stock and cream and let everything simmer for another 5 - 10 minutes. Add the capers.
4. Only add the dumplings again when the sauce has stopped boiling!
5. We also have potatoes.
6. The dumplings won`t fall apart, but they`re pretty soft. If you don`t like this, you can add some soy or other flour to thicken it.