Vegan frikadel with caramelised onions

accompanied by mashed potatoes and a creamy soy and hoisin sauce

In this vegan version of the German recipe a base of chickpeas and quinoa is used. It's the perfect dish to cook when you have guests over or you can simply enjoy it with your family at home.

Vegan

Preparation time:

50 min.

Difficulty level:

You can do it!

Allergens:

tree nut, wheat, soya, gluten, mustard

Utensils:

(Hand) blender

Ingredients

Quinoa

Cooked chickpeas

Mustard

Burger seasoning

Breadcrumbs

White onion

Potato

Almond milk

Soy cream

Plant-based margarine

Puree seasoning

Sauce mix

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

4075
974
45
9
120
17
14
22
0
850

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Place the quinoa and 400ml of water in a pot. Bring it to a gentle boil and let it cook for 12 minutes. Drain the water and press the quinoa, so it's completely dry. Let it cool down spread out on a plate. Drain the water from the chickpeas. Place the quinoa, the chickpeas, the burger seasoning, the mustard and 1 tablespoon of oil in a tall mixing jar. Blend everything with a hand blender to a paste. Add the breadcrumbs and season to taste. Mix everything with a spoon and set aside.

Wash the vegetables. For the puree: peel the potato and cut it into small cubes. Place them in a pot and cover them with water. Bring the water to a gentle boil and let it cook until they're tender. Drain the water and add the margarine, half of the soy cream and half of the milk. With a potato masher, mash it vigorously. Add the puree seasoning, season to taste and mix it well. Set aside.

For the caramelised onions: peel the onion and cut it into thin strips. Heat 1 tablespoon of oil in a frying pan and sauté the onion over high heat. When it starts to brown, lower the heat and cook it until it caramelises. Season to taste.

For the sauce: place the sauce mix, the remaining soy cream and milk, and 100ml of water in a small pot. Bring it to a boil while stirring occasionally. Then reduce the heat and let it cook for 2 minutes.

Heat 2 tablespoons of oil in a frying pan over medium heat. Divide the frikadel dough into 4 buns. Flatten the buns with the palm of your hand, without making them very thin. Cook them for approx. 4 minutes on each side or until they start to brown.