Vegan meatballs & sauerkraut
Serves: 2-4 people
Time: 30 - 40 minutes
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)
½ cup of mushrooms (optional)
For the tofu balls:
Preheat the oven to medium heat and a line baking sheet.
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!
Add the green peas and season. Roll the mixture into little balls and add them on the baking sheet. Brush with olive oil.
Bake for 25 minutes or until golden brown, turning halfway through.
For the creamy pepper sauerkraut:
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.
In few minutes, the sauce will be thick and ready to serve. Taste, and season if needed.
Divide onto plates and top with the Tofu balls.