Vegan Koenigsberger Klopse
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Only add the dumplings again when the sauce has stopped boiling!
- We also have potatoes.
- 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.
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