Meatless Meatballs with Sauerkraut
There are many ways to make vegan meatballs, but these meatless meatballs with sauerkraut are something special. They are perfectly juicy, meaty and flavourful, and most importantly (to anyone who’s ever tried making vegan meatballs before) - they don’t fall apart. Serve them with sauerkraut for the ultimate comfort dinner that’s equally delicious and nutritious.
ingredients
- 1 tablespoon flax meal (ground flax seeds)
- 1 tablespoon oil (of your choice)
- ½ small brown onion, chopped
- 2 cloves garlic, minced or crushed
- ½ teaspoon dry sage
- ½ teaspoon dry rosemary
- 6 oz shiitake mushrooms, chopped
- 1 tablespoon soy sauce or tamari (GF)
- ½ cup canned or cooked chickpeas, drained and rinsed
- ⅓ cup rolled oats
- ¼ cup breadcrumbs
- 1 tablespoon tomato paste
- 7 oz sauerkraut, drained and rinsed
instructions
- In a small bowl, combine the ground flax with 3 tablespoons. Set aside for 10 minute. It will thicken and gel up a bit.
- Heat oil in a large skillet over medium heat. Add onion and sauté until softened and lightly browned. About 3-5 minutes.
- Add garlic and sauté for 1 minute. Add sage and rosemary and sauté for 30-60 seconds until fragrant.
- Add mushrooms and sauté until softened and slightly browned. Cook for 5-7 minutes until they reduce in size and release their moisture.
- Add the soy sauce or tamari and cook for 1 minute. Remove from heat.
- Add the chickpeas to a large food processor or blender. Pulse a few times to break down the beans.
- Now add the cooked mushrooms, rolled oats, breadcrumbs, flax egg and tomato paste to the food processor or blender. Pulse until well combined and it almost forms a paste, but leave some texture. Taste and add more seasoning if needed. Place the mixture uncovered in the freezer for 20-30 minutes, or in the fridge for 1-2 hours.
- Remove from the freezer and form into balls using your hands. Roll them until smooth.
- Heat oil in a skillet and brown the meatballs. Remove from the skillet.
- Spoon the sauerkraut into the same skillet and top with meatballs. Cover and let it simmer for 15-20 minutes or until the meatballs are cooked through, adding water if necessary.
nutrition
Nutrition Facts
Meatless Meatballs with Sauerkraut
Amount per Serving
Calories
314
% Daily Value*
Fat
12
g
18
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Sodium
831
mg
36
%
Potassium
757
mg
22
%
Carbohydrates
44
g
15
%
Fiber
12
g
50
%
Sugar
9
g
10
%
Protein
11
g
22
%
Vitamin A
151
IU
3
%
Vitamin C
18
mg
22
%
Calcium
99
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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