Vegan “Königsberger Klopse” meatballs. A traditional dish that is easy to make vegan. Delicious german meatballs made from vegan minced meat in a white sauce with capers, served with boiled potatoes and pickled beetroot. The recipe for the vegan version of the classic is simple to prepare and tastes absolutely delicious!
Make this classic dish: simple and deliciously vegan
This is something I love to do and also one of the reasons why I enjoy being vegan: Vegan cuisine can be simple and tasty and you don’t have to forgo well-known classics. On my Instagram page, you always have the opportunity to tell me the recipes you want. I am pleased to present you one of these (very frequently mentioned wishes) today:
Traditional vegan “Königsberger Klopse” meatballs from Germany!
A traditional dish
Not for me though, haha. Due to my Polish roots, I came into more contact with traditional Polish cuisine in my childhood. You can already find some inspiration for Polish recipes on my blog, for example my Vegan Pierogi with Mushroom Filling – check it out!
Still, I am not unfamiliar with these traditional meatballs. They are a popular classic, and rightly so!
Vegan “Königsberger Klopse” or simply meatballs – this is how it works
The dish basically consists of three components + side dishes, all of which are simply made:
Caper sauce – simple white sauce with capers
This sauce is extra delicious! The basis is vegetable margarine and flour, as well as white wine, broth and soy cream. The sauce is refined with capers, lemon juice and zest, some agave syrup and spices.
Instead of soy cream, you can also use any other plant-based cooking cream. For example rice or oat cream.
Vegan Königsberger Klopse
I decided to make these meatballs with vegan minced meat as an alternative. To do this, process the vegan mince meat with a soaked bread roll, onion, mustard, cornstarch, breadcrumbs and spices into a dough and shape into meatballs.
Alternatively, you can also use tofu as a meat substitute. To do this, squeeze the liquid out of the tofu and then crumble it into small pieces. If you go with tofu or a coarse minced meat alternative, then I recommend pureeing the mixture with an immersion blender. This makes it easier for the mass to bind.
Chickpea or soy flour can also be used here instead of corn starch.
The shaped meatballs are cooked in the broth. The broth consists of vegetable broth and spices.
When cooking the meatballs, you should be careful to not let the water start boiling heavy. This would risk them falling apart. It is better to cook the meatballs in water that is just barely boiling. After cooking, let it steep for another 5 minutes.
Potatoes (in the form of boiled potatoes or mashed potatoes), pickled beetroot and freshly chopped parsley are best served as a side dish.
If you are looking for a simple and delicious recipe for the vegan version of this classic, you won’t go wrong with this recipe! Have fun trying it out, and enjoy your meal!
Looking for more vegan lunch or dinner recipes? Try one of these…
- Vegan Lasagna
- Oven Baked Crepes with Spinach Feta Filling
- Pumpkin Mac and Cheese
- Lentil Pumpkin Curry with Naan bread
- Creamy Tomato Soup
- Pumpkin Soup with crispy chickpeas
- Pumpkin Curry
- Cauliflower Soup with vegan Bacon
- Pumpkin Lasagna with Spinach and Cashew Ricotta
- Lentil Stew
- Fettuccine Alfredo with Brussels Sprouts
- Carrot Ginger Soup
- Creamy Mushroom Soup
If you make the Vegan “Königsberger Klopse” meatballs recipe, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan "Königsberger Klopse" Meatballs
- 75 g plant-based margarine
- 50 g flour
- 100 ml white wine*
- 150 ml vegetable broth
- 250 ml soy cream or other plant-based cream
- 80 g capers 50 g drained weight
- 1 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 tsp agave syrup or sugar
- salt, pepper, nutmeg to taste
Meatballs or "Klopse"
- 1 white bread roll
- 1 large onion finely chopped
- 500 g vegan minced meat
- 1 tbsp mustard
- 2 tbsp corn starch*
- 100 g breadcrumbs
- salt and pepper to taste
- 1000 ml vegetable broth
- 1 large onion finely chopped
- 2 bay leaves
- 3 whole allspice
- 3 peppercorns
- 2 cloves
- pickled beetroot
- parsley finely chopped
- Prepare side dishes: To do this, cook the potatoes until they are done, chop the beetroot and get the parsley ready.
- Melt margarine in a saucepan. Slowly stir in the flour and sauté for 2-3 minutes over a low heat, stirring constantly. Gradually pour in the wine and broth; continue stirring so that no lumps form. Then bring to the boil and simmer for 5-10 minutes.
- Add soy cream, capers with liquid, lemon juice and lemon zest, as well as agave syrup and season with salt, pepper and nutmeg. Add more broth as needed.
Meatballs or "Klopse"
- Soak the rolls in hot water for about 5 minutes. Then squeeze out thoroughly and place in a large bowl.
- Add chopped onion, vegan mince, mustard, cornstarch and breadcrumbs and mix well with your hands. If the mass is too coarse or does not bind well, carefully puree with an immersion blender. Season to taste with salt and pepper.
- Shape the mixture into about 25 Klopse.
- Combine the vegetable broth, onion and spices in a saucepan and bring to a boil. Turn the temperature down so that the broth simmers lightly. Carefully add the Klopse gradually (not too many at the same time) and let simmer gently for about 10 minutes. Turn the temperature down and let them steep for another 5 minutes. Then remove them carefully.
- Depending on the number of meatballs and the size of the pot, you may have to cook them in several batches.
- Serve the Klopse with the caper sauce. This goes well with potatoes, pickled beetroot and freshly chopped parsley.
- Instead of white wine, you can use the same amount of broth.
- Instead of corn starch, you can use the same amount of chickpea or soy flour.