R132 vegan Königsberger Klöpse & with Hasselback Potatoes

The German classic in vegan! To say it right from the start: I’ve never really liked „Königsberger Klopse”, mostly because of capers. So when I quit eating meat, there was only a sad potato and a white sauce left on my table. Still, when we thought about our „Small&Round-week“, this dish directly came across our mind. Let’s give it a new shot today.

The biggest challenge (professional) is to tighten meatballs. Usually you’d use an egg for it, we get the help from soy flour and breadcrumbs. But sometimes they can be a dog in the manger, so what worked best in our experience, is to simply fry them in a pan a bit before transfering to broth.

R132 vegan Königsberger Klöpse & with Hasselback Potatoes
R132 vegan Königsberger Klöpse & with Hasselback Potatoes
R132 vegan Königsberger Klöpse & with Hasselback Potatoes

Vegan „Königsberger Klopse" with Hasselback Potatoes

3 - 4 servings 1 hour 15 minutes

Ingredients

FOR THE MEATBALLS

  • 1 stale bun
  • 100 g (3.5 oz) breadcrumbs
  • 1 onion
  • 800g (28 oz) tofu (half nature, half smoked)
  • 1/2 bunch parsley
  • 3 tbsp soy flour
  • 3 tbsp water
  • 1 tbsp mustard

FOR THE STOCK

  • 1.5 l (6 cups) vegetable stock
  • 1 bay leaf
  • 2 cloves
  • 2 black pepper corns
  • 2 pimento corns

FOR THE HASSELBACK POTATOES

  • 3 large waxy potatoes
  • 3 tbsp olive oil
  • 1/2 bunch parsley
  • salt
  • pepper

FOR THE SAUCE

  • 5 tbsp vegan butter
  • 4 tbsp flour
  • 100 ml (0.4 cup) vegetable stock
  • 100 ml (0.4 cup) vegan white wine
  • 250 g (9 oz) soy cream
  • 3 tbsp caper
  • 3 tbsp caper water (from the jar)
  • 1 tbsp lemon juice
  • 1/2 bunch parsley
  • salt, pepper & nutmeg

Instructions

THE POTATOES

  1. Peel potatoes and cut slits into it. Be careful to stop shortly before you cut it through. You can also use chopsticks, place potato on it and cut until your knife hits chopsticks and then stop cutting.
  2. Transfer potatoes in a casserole dish and brush with some olive oil (try also to get between slits), season with some salt and pepper. Bake in the oven at 180°C/360°F for about 45 minutes. After 20 minutes, pull out dish and repeat the oil brushing.
  3. Finely chop parsley. After 30 minutes, pull out hasselback potato again and add chopped parsley, also in between slits.
  4. As soon as potato is crispy, but soft inside, serve hot!

THE SAUCE

  1. In a small saucepan, melt vegan butter. Stir in flour little by little and keep stirring the whole time, so it doesn’t clump. Repeat with vegetable stock, and again, keep stirring!
  2. Add white wine, soy cream, caper water from the jar and lemon juice and bring to a simmer for about 15 minutes. Afterwards add capers and season with salt, pepper and nutmeg. Finely chop parsley and mix in.

THE VEGAN MEATBALLS

  1. Place a stale bun in a bowl, pour over warm water and let it soak for 5 minutes. Afterwards, press out water and transfer bun on a large bowl.
  2. Peel and finely dice onion. Crumble tofu with your hands. Chop parsley.
  3. Add dices onion, tofu, parsley, mustard, soy flour and breadcrumbs to soaked soft bun in large bowl and carefully stir with your hands.
  4. Take 1 tbsp of dough and roll balls out of it. Heat up 2 tbsp oil in a large frying pan and roast meatballs for about 7 minutes until crisp.
  5. Take out a midsized pot, fill up with vegetable stock and add spices for broth. Bring to boil, then turn down heat, so from now on your water should NOT be all bubbly anymore when you add meatballs.
  6. One by one, add meatballs. They should always lie next to each other, not on top of each other, so depending on the size of your sauce pan, repeat this step in batches. Meatballs should cook in broth for 5 minutes. Afterwards, take them out with a scoop and directly add them to your sauce. Make sure, that your caper sauce is also not bubbling anymore.
  7. Time for serving! Serve potato with a batch of meatballs in sauce. If your really into capers, sprinkle some on top of everything.
R132 vegan Königsberger Klöpse & with Hasselback Potatoes
R132 vegan Königsberger Klöpse & with Hasselback Potatoes
R132 vegan Königsberger Klöpse & with Hasselback Potatoes
R132 vegan Königsberger Klöpse & with Hasselback Potatoes
Julia Justus
Julia Justus

Julia Justus hat eine große Vorliebe für Tacos und ist förmlich süchtig nach Edamame. An einem perfekten Sonntag gibt's bei ihr Lasagne.