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🍽️ Vegan Königsberger Klopse with Creamy Lemon-Caper Sauce, Parsley Mashed Potatoes and Stuffed Beetroot

590 kcal · 30 min · 4 servings

Vegan Königsberger Klopse with Creamy Lemon-Caper Sauce, Parsley Mashed Potatoes and Stuffed Beetroot Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 225 degrees Celsius. Wash the thyme thoroughly and dry the leaves. Peel the garlic cloves. Place the unpeeled onions, garlic, thyme, and salt in a baking dish. Roast the vegetables in the oven for about 35 minutes.
  2. 2. Roughly chop 1 teaspoon of capers. Mash the tofu in a bowl until fine. Add the vegan mince, cornstarch, allspice, nutmeg, capers, soy sauce, 1 tablespoon of oil, salt, and pepper. Knead the ingredients into a uniform mixture. Moisten your hands and form walnut-sized meatballs.
  3. 3. Bring 1.5 liters of vegetable broth to a boil in a pot. Gently slide the meatballs into the broth using a slotted spoon. Reduce the heat and simmer the meatballs at low temperature for about 20 minutes. Remove the cooked meatballs with the slotted spoon and place them on a plate.
  4. 4. Peel the potatoes and wash them. Cut the potatoes into large chunks. Boil the potato chunks in a pot of salted water until covered. Cook them covered for about 20 to 25 minutes. Drain the water using the lid and let the potatoes steam dry in the pot for a short moment.
  5. 5. Remove the onions from the oven and let them cool slightly. Remove the outer, charred layer of the onions. Cut the roasted onions into wedges.
  6. 6. Wash the parsley and shake it dry. Pick the leaves off the stems and chop them finely. Add soy milk and 2 tablespoons of margarine to the potatoes in the pot. Mash everything finely with a potato masher. Season the mash with salt, pepper, and nutmeg.
  7. 7. Dry the beetroot. Carefully hollow out the vegetable with a small spoon. Fill the hollowed beetroot with the parsley potato mash. Bake the stuffed beetroot for about 5 minutes in the oven.
  8. 8. Melt 1 tablespoon of margarine in a pot over medium heat. Stir in the flour until no lumps remain. Gradually add 250 milliliters of vegetable broth until a creamy consistency is reached. Simmer the sauce for about 1 minute when it boils. Halve a lemon and squeeze out the juice. Add 3 tablespoons of capers to the sauce. Season the sauce with lemon juice, salt, and pepper.
  9. 9. Heat the vegan Königsberger Klopse in the sauce. Carefully remove the stuffed beetroot from the oven. Serve the beetroot together with the braised onions and meatballs on plates. Enjoy your meal!

Nutrition per serving