versatile, healthy, delicious
Hearty enjoyment: Recipe for vegan meatballs – completely without soy
The vegan meatballs taste wonderfully spicy and can be used in many ways – for example in combination with a homemade tomato sauce
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We Germans love our “Fleischpflanzerl” – but it shows: It works amazingly well even without meat. Vegan meatballs based on kidney beans convince both vegans and non-vegans. The hearty recipe invites you to feast.
The good old meatball belongs to the category of typical German home cooking and is extremely popular in this country. You can find 50 names of the meatballs in German-speaking countries alone – from the Bavarian “Fleischpflanzerl” to the Berlin “Bulette” to exotic names like “Bulli”, “Prachtschinken” or “Bäckerbraten”. Terms like “meatball” or “meatball” give an indication of the origin of the hearty meatballs. The story of this begins in the 17th century at the time of the great Elector Friedrich Wilhelm von Brandenburg. The so-called “Boulette” (French for globules) was brought to Berlin by the Huguenots who fled France at the time. The word meatball also comes from French and goes back to the term “casser”, which translates as “to break” and refers to the way the meatball is prepared from minced meat.
Vegan meatball
The good thing about the method of preparation: It can be designed and adapted in a variety of ways. And so the meaty meatball becomes a vegan variant based on kidney beans. That’s right – the legume, thanks to its soft, floury consistency and its subtle taste, is ideal for processing in any form. The kidney-shaped bean is also super healthy: it is not only rich in fiber, protein and carbohydrates, but also provides numerous minerals such as potassium and magnesium as well as vitamins such as vitamins B1 and B6. It also contains iron, biotin and folic acid. Mixed with oat flakes, wholemeal spelled flour and plenty of spices, this creates tasty, nutrient-rich meatballs on a plant basis.
Multifaceted enjoyment
As versatile as the name of the meatball is, the possible combinations are just as varied. Classic with mashed potatoes and beans, with an Italian touch with pasta and tomato sauce or in a flat form as a meat-free alternative on a burger – the possibilities are endless. The vegan meatballs also taste particularly good cold and are therefore ideal to take away. If you need a bit of variety, you can vary the spices. A little garlic, curry, cinnamon or marjoram add variety to the meat-free kitchen and make the preparation of the spicy meatballs almost adventurous. Let your imagination run wild – enjoy your meal.
Recipe for five homemade vegan meatballs based on kidney beans
ingredients
- 1 can of kidney beans (drained weight: approx. 255 grams)
- 4 tablespoons of oatmeal
- 1 tablespoon whole spelled flour
- 1 teaspoon tomato paste
- 1 teaspoon of mustard
- 1 white onion
- 1 pinch of salt
- ½ teaspoon pepper
- 1 teaspoon paprika powder, noble sweet
- ½ teaspoon of ground cumin
- 1 tablespoon of dried parsley
- 3 tablespoons of olive oil
preparation
- Drain the kidney beans in a colander.
- Mash the drained kidney beans with a fork. Mix together with the oat flakes, wholemeal spelled flour, tomato paste and mustard to form a homogeneous mass.
- Peel the onion, cut into small cubes and add. Mix again.
- Season with salt, pepper, paprika powder and cumin and knead everything well.
- Shape the mixture into five meatballs.
- Heat the olive oil in a large pan. Place the patties in the hot oil and fry on both sides for about two to three minutes until they are crispy on the outside.
- Serve or process immediately.