And so granny’s meatballs became vegan
I didn’t know I missed “Meat Balls” ;). Then last week I made these lightning-fast mixer meatballs with Mia and Lisa, and there they were, the old childhood memories of me standing in the kitchen making Grandma’s meatballs recipe. Here in Schwabenländle they were and probably still are called Fleischküchlein. Although it doesn’t sound too likeable to me today, but then there was nothing like the minced meat cake with homemade potato salad from grandma or mummy. Even though I didn’t give much thought to the name of the Meat Balls, I found it strange to mix minced meat with the other ingredients, knead it into a dough and then shape it into balls with my hands.
The great thing is, now I’ve just minimally changed Grandma’s recipe and replaced the meat with tempeh plus a few walnuts. Can I praise my own food? If so, omg it was soooo damn delicious.
From ‘junk’ to eco-vegan Meat Balls
My original plan was to make vegan hot dogs. And then I thought I’d just make Meat Balls because it is faster, then I thought, a white roll is not so cool, I’d rather take a brown one. After that, I was like, okay if it’s going to be so old-fashioned already, I’ll replace the ketchup with my oil-free mayo and cover the whole thing with some vegetables instead of sugared fried onions. #ThelifeofaHealthGuru or something like that would be the Hashtag here I guess xd.
But you know, you can make the whole thing unhealthy or even healthier. Whatever you wish. By the way, I didn’t fry the vegan Meat Balls in oil, but simply in the oven. You might know my opinion about those cooking options:). Otherwise, you can check out the ultimate burger. I have a short overview there about healthy cooking options.
Now, let’s catch and eat. Happy Balling.
- 4 long wholemeal rolls
- Vegan meatballs:
- 250 g Tempeh (organic)
- 70 g walnuts
- 1 flax seed egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 10 mins)
- 1 small white onion
- 2 cloves of garlic, crushed
- 2 tbsp soy sauce
- ½ tbsp mustard
- a handful of rocket salad
- 1 spring onion, chopped
- Preheat oven to 180° top-bottom heat.
- Quarter the tempeh.
- Peel the onion and dice it very finely.
- Peel the garlic and cut it as small as possible.
- Pour all remaining ingredients including tempeh into a blender and pulse into chunks. Be careful to not over blend.
- Knead the tempeh dough in a bowl with the onion and garlic.
- Shape the dough into 16 tempeh balls of equal size.
- Then place the balls on a baking sheet covered with baking paper and bake in a preheated oven at 180° for about 20 minutes.
- Halve the rolls and spread with mayo.
- Cut the tomato into slices and place in the bread roll.
- Serve with layers of rocket and tempeh balls, decorated with mayonnaise.