Vegan Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g soy shredded, fine
- 200 g tofu, natural
- 200 g smoked tofu
- 1 medium onion (s), finely chopped
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon garlic granules, or 2 cloves fresh garlic
- 2 tablespoon paprika powder, noble sweet
- 2 tablespoon marjoram
- 2 tablespoon parsley, chopped
- 1 teaspoon mustard
- 2 tablespoon soy flour
- oil
Print Recipe
Pin Recipe Instructions
- First soak the soy strips in boiling water for about 15 minutes. In the meantime, finely chop the two types of tofu together with the onion and the spices in the food processor. Then drain the soy strips and squeeze them well in a kitchen towel. Knead the Schnetzel together with the tofu / spice mixture and the soy flour by hand to form a homogeneous mass.
- Heat plenty of oil in a pan and fry the meatballs over medium heat (not too hot, otherwise they will turn dark too quickly) on both sides until crispy.
- The meatballs get really crispy on the outside and stay soft, juicy and fluffy on the inside. The specified amount makes approx. 8-10 meatballs.
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