Vegan Königsberger Klopse

Ingredients for 5 servings:

• 700 g minced (tofu minced)
• 1 bread roll, soaked
• 1 small onion(s)
• 1 tbsp cornstarch
• 1 tsp, heaped mustard, medium hot
• Salt
• pepper, black
• 1 dashes Worcestershire sauce
• 140 g breadcrumbs
• 2 liters of vegetable broth
• 2 onions
• 2 bay leaves
• 6 grains of allspice
• 6 peppercorns
• 75 g margarine
• 60 g flour
• 100 ml white wine
• 375 ml soy cream (Soy Cream Cuisine)
• 3 tbsp capers, pickled
• 2 tbsp liquid from the pickled capers
• 1 tbsp lemon peel, grated
• 1 tbsp lemon juice
• Sugar
• pepper, black
• 1 bunch parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the meatballs: Crumble the tofu mince into a bowl and mix with 180 ml water. Mix the cornstarch with 40 ml water until smooth. Now add the starch mixture, the squeezed bread roll, the finely chopped onion and mustard to the tofu and knead everything into a smooth dough. Season with salt, pepper and a small dash of Worcestershire sauce. Bind with the breadcrumbs and form meatballs from the dough. For the broth: Add the peeled, finely chopped onions and the spices to the broth. Bring the broth to a boil and add the meatballs. Cook the meatballs for 10 minutes, then reduce the heat and let them simmer for another 10 minutes. Then remove from the pan, cover and keep warm. For the sauce: Melt the margarine, sprinkle in the flour and bring to a boil. Deglaze with wine and 1200 ml of the broth and simmer uncovered for about 7 minutes. Then reduce the heat, add the soy cream, capers, caper liquid, lemon zest, and lemon juice. Season with a pinch of sugar and pepper. Serve the meatballs in the sauce and sprinkle with chopped parsley. Serve with boiled potatoes and pickled beets.