John Myers
Ingredients for 12 servings:
- 1 liter vegetable broth
- 200 g soy granules
- 2 m.-sized onion(s)
- 1 garlic clove(s)
- little oil
- 150 ml soy milk (soy drink)
- 1 ½ rolls, stale
- 3 ½ tbsp seitan – fix
- e.g. mustard
- 3 tbsp chives, approx.
- some lemon juice
- Salt
- marjoram
- Paprika powder
- Spice pepper
Instructions
Working time approx. 35 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 15 minutes
Briefly bring the vegetable stock to a boil, then let the soy granules soak in it for 15 to 20 minutes. Finely dice the onions and garlic. Sauté in a pan with a little oil, deglaze with the soy milk, and bring to a boil (the soy milk makes the meatballs nice and fluffy). Cut the bread rolls into cubes and place them in a large bowl. Pour the milk over the cubes and mix. By the end, all the milk should be absorbed. Line a large sieve with a tea towel and pour in the soy granules. Drain and let cool. Now squeeze out as much liquid as possible through the towel. Add the now-pressed soy granules to the soft bread mixture. Add the seitan mix, mustard, finely chopped chives (about 3 tablespoons), lemon juice, and the spices. Now knead everything thoroughly. Tip: Knead easily with disposable gloves, and nothing sticks to your hands. Regarding the spices: This is a matter of taste and feeling. I don’t have any weight information, but the good thing is, you can season it while it’s still uncooked. Form the mixture into patties and fry them in a pan on both sides. Then place them in a preheated oven at 200°C (top/bottom heat) or 180°C (fan oven) for at least 15 minutes. I like them best cold.
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