John Myers
Ingredients for 3 servings:
- 100 g smoked tofu
- 100 ml water, hot
- 10 ml soy sauce
- 80 g gluten (seitan flour – Seitan fix)
- 10 g yeast flakes
- 10 g chickpea flour
- 1 tsp smoked salt
- ½ tsp pepper
- ½ tsp onion powder
- ¼ tsp garlic powder
- 250 ml soy milk (soy drink)
- 250 ml vegetable stock
- 2 tbsp oil (Alba oil) or vegan margarine with butter flavor
- 20 g cornstarch
- 10 g yeast flakes
- 30 g capers
- 1 tbsp lemon juice
- 3 bay leaves
- 3 juniper berries
- salt and pepper
- 1 kg potatoes
- Vegetables of your choice as a side dish
Instructions
Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 50 minutes
with caper sauce and potatoes
For the meatballs, mix all the dry ingredients in a bowl. Puree the wet ingredients with the smoked tofu and add to the dry ingredients, mix, and let rest for 10 minutes. Form the mixture into 12 balls, wrap them in aluminum foil or cling film, and steam for 40 minutes. In the meantime, prepare the potatoes and the sauce. Peel the potatoes and boil them in salted water until tender. Combine all the sauce ingredients except the capers in a saucepan, heat gently while stirring, and simmer for a few minutes. Finally, add the capers. When the dumplings are ready, add them to the sauce and let them simmer. Remove the bay leaves and juniper berries before serving. Cooked beetroot is a particularly good vegetable side dish, but carrots, leeks, or celery also go well with the dish. Prepare the vegetables as desired.
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