Vegan meatballs & sauerkraut

Serves: 2-4 people
Level: Easy
Time: 30 - 40 minutes

Vegan meatballs and sauerkraut recipe by Bath Culture House


Feeling lazy? If you don’t wish to make the tofu balls, IKEAs vegan meat balls are a good substitute.

For the Tofu balls:

1 cup of oats

½ cup of roasted sunflower seeds

1 block extra firm tofu, drained

1 small spring onion, roughly chopped

1/4 cup of green peas

1 tsp of smoked paprika

Salt and Pepper to taste

1 tsp of coconut oil or avocado oil

For the creamy mushroom pepper sauerkraut:

1 cup of vegan seaweed sauerkraut

330ml of vegan cream (my favourite is oat cream)

10 peppercorns

½ cup of mushrooms (optional)


For the tofu balls:

Step 1

Preheat the oven to medium heat and a line baking sheet.

Step 2

Place the oats and sunflower seeds in a food processor and blend to a powder. Break the tofu into pieces and add it to the food processor, along with the rest of the ingredients, except the oil and green peas. Be careful not to over-blend the tofu!

Step 3

Add the green peas and season. Roll the mixture into little balls and add them on the baking sheet. Brush with olive oil.

Step 4

Bake for 25 minutes or until golden brown, turning halfway through. 

For the creamy pepper sauerkraut:

Step 1

Add the seaweed sauerkraut to a frying pan and place over a medium-low heat. Add the plant-based milk and peppercorns and gently stir. Add the mushrooms here if you wish.

Step 2

In few minutes, the sauce will be thick and ready to serve. Taste, and season if needed.

To serve:

Divide onto plates and top with the Tofu balls.