There are many ways to make vegan meatballs, but these meatless meatballs with sauerkraut are something special. They are perfectly juicy, meaty and flavourful, and most importantly (to anyone who’s ever tried making vegan meatballs before) - they don’t fall apart. Serve them with sauerkraut for the ultimate comfort dinner that’s equally delicious and nutritious.
What Are Meatless Meatballs Made From?
These vegan meatballs are surprisingly meaty without any actual meat used. Typically, meatless meatballs call for ingredients that have a high protein content and can replicate the texture of ground meat. The main ingredients used in this recipe are shiitake mushrooms and chickpeas. Both are a great source of plant-based protein and have a texture that gives the balls that meaty feel. Ground flax seeds substitute eggs and, together with rolled oats and breadcrumbs, help to bind the dough together.
Ingredients You’ll Need to Make These Vegan Meatballs
Flax egg - the perfect substitute for chicken eggs. For one flax egg, mix one tablespoon of flax meal (ground flax seeds) with three tablespoons of water. You can read more about why it works in this short post on flax eggs.
Onion and garlic - for cooking the mushrooms.
Shiitake mushrooms - they’re rich, meaty and buttery when cooked, which makes them perfect for making vegan meatballs. If you don’t have any at hand, you can substitute them with portobello or cremini mushrooms.
Soy sauce or tamari - to add the salty, umami flavour to the meatballs. Tamari has a richer, deep soy flavour because it contains more soybeans than wheat grains.
Chickpeas - use either cooked or canned chickpeas. Drain and rinse them well.
Rolled oats and breadcrumbs - help to bind the mushroom paste into shapeable dough.
Rosemary, sage, soy sauce and tomato paste - for seasoning the mushroom paste.
Sauerkraut - German meatballs are typically served with sauerkraut to deliver the ultimate comfort food. Plus, sauerkraut is an amazing source of fibre, as well as vitamins and minerals. Because it’s a fermented food, it promotes the growth of beneficial probiotics, which are important for digestive health.
How to Make Meatless Meatballs with Sauerkraut
Cook the Mushrooms
Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3 to5 minutes. Add garlic and sauté for another minute. Add sage and rosemary and sauté for 30 to 60 seconds until fragrant. Lastly, add mushrooms and sauté until softened and slightly browned. Cook for 5 to 7 minutes until they reduce in size and release their moisture. Add the soy sauce or tamari and cook for another minute. Remove from heat.
Prepare the Dough
Add the chickpeas to a large food processor or blender. Pulse a few times to break down the beans. Now add the cooked mushrooms, rolled oats, breadcrumbs, flax egg and tomato paste to the food processor or blender. Pulse until well combined and it almost forms a paste, but leave some texture. Place the mixture uncovered in the freezer for 20-30 minutes, or in the fridge for 1-2 hours.
Roll the Meatballs
As soon as you remove the dough from the freezer, form it into balls using your hands. Roll them until smooth. The size is up to you, but I recommend using about two tablespoons of the dough for one meatball.
Fry the Meatballs
Heat oil in a skillet and brown the meatballs. Remove from the skillet.
Cook the Meatballs with Sauerkraut
Spoon the sauerkraut into the same skillet and top with meatballs. Cover and let it simmer for 15-20 minutes or until the meatballs are cooked through, adding water if necessary.
More Vegan Meat Alternatives
If you’re looking for the perfect alternative to satisfy your meat and seafood cravings, make sure to check out the following recipes:
Meatless Meatballs with Sauerkraut
ingredients
- 1 tablespoon flax meal (ground flax seeds)
- 1 tablespoon oil (of your choice)
- ½ small brown onion, chopped
- 2 cloves garlic, minced or crushed
- ½ teaspoon dry sage
- ½ teaspoon dry rosemary
- 6 oz shiitake mushrooms, chopped
- 1 tablespoon soy sauce or tamari (GF)
- ½ cup canned or cooked chickpeas, drained and rinsed
- ⅓ cup rolled oats
- ¼ cup breadcrumbs
- 1 tablespoon tomato paste
- 7 oz sauerkraut, drained and rinsed
instructions
- In a small bowl, combine the ground flax with 3 tablespoons. Set aside for 10 minute. It will thicken and gel up a bit.
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.
- Add garlic and sauté for 1 minute. Add sage and rosemary and sauté for 30-60 seconds until fragrant.
- Add mushrooms and sauté until softened and slightly browned. Cook for 5-7 minutes until they reduce in size and release their moisture.
- Add the soy sauce or tamari and cook for 1 minute. Remove from heat.
- Add the chickpeas to a large food processor or blender. Pulse a few times to break down the beans.
- Now add the cooked mushrooms, rolled oats, breadcrumbs, flax egg and tomato paste to the food processor or blender. Pulse until well combined and it almost forms a paste, but leave some texture. Taste and add more seasoning if needed. Place the mixture uncovered in the freezer for 20-30 minutes, or in the fridge for 1-2 hours.
- Remove from the freezer and form into balls using your hands. Roll them until smooth.
- Heat oil in a skillet and brown the meatballs. Remove from the skillet.
- Spoon the sauerkraut into the same skillet and top with meatballs. Cover and let it simmer for 15-20 minutes or until the meatballs are cooked through, adding water if necessary.
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