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Savory Vegan Sauerkraut Balls with Creamy Mustard Gravy
Savory Vegan Sauerkraut Balls with Creamy Mustard Gravy

Savory Vegan Sauerkraut Balls with Creamy Mustard Gravy
A delicious vegan twist on sauerkraut meatballs served with a creamy mustard gravy.
Savory Vegan Sauerkraut Balls with Creamy Mustard Gravy
Ingredients:
1
Servings
  • 25
    g
     onion
  • 100
    g
     chickpeas
  • 25
    g
     breadcrumbs
  • 100
    g
     sauerkraut
  • 5
    g
     olive oil
  • 15
    g
     mustard
  • 50
    ml
     plant-based milk
  • 10
    g
     flour
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Savory Vegan Sauerkraut Balls with Creamy Mustard Gravy
Instructions:
  1. Place the chopped onion in a small bowl and microwave on high for 1 minute, stir, and microwave for another minute until softened.
  2. In a large bowl, combine the softened onion, chickpeas (mashed), breadcrumbs, sauerkraut, olive oil, and seasonings. Mix thoroughly and form into small balls.
  3. Heat a skillet over medium heat and add a little olive oil. Brown the sauerkraut balls on all sides, then remove them from the skillet and set aside.
  4. In the same skillet, melt a small amount of olive oil and cook the garlic for 2 minutes until softened. Whisk in the flour and cook for an additional 2 minutes.
  5. Slowly whisk in the plant-based milk and mustard, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
  6. Serve the sauerkraut balls drizzled with the mustard gravy.
Nutrition Per Serving 330 g Per 100g
Energy 393.1 kcal 119 kcal
Protein 14.3 g 4.3 g
Fibre 12.7 g 3.8 g
Salt 0.8 g 0.2 g
Sugar 8.1 g 2.5 g
Carbohydrates 63.6 g 19.3 g
Fat 9.3 g 2.8 g
Environmental Per Serving 330 g Per 100g
CO2 0.5 kg 0.2 kg
Water 1.6 l 0.5 l
  • 25
    g
     onion
  • 100
    g
     chickpeas
  • 25
    g
     breadcrumbs
  • 100
    g
     sauerkraut
  • 5
    g
     olive oil
  • 15
    g
     mustard
  • 50
    ml
     plant-based milk
  • 10
    g
     flour
1
Servings
0

Place the chopped onion in a small bowl and microwave on high for 1 minute, stir, and microwave for another minute until softened.

In a large bowl, combine the softened onion, chickpeas (mashed), breadcrumbs, sauerkraut, olive oil, and seasonings. Mix thoroughly and form into small balls.

Heat a skillet over medium heat and add a little olive oil. Brown the sauerkraut balls on all sides, then remove them from the skillet and set aside.

In the same skillet, melt a small amount of olive oil and cook the garlic for 2 minutes until softened. Whisk in the flour and cook for an additional 2 minutes.

Slowly whisk in the plant-based milk and mustard, stirring continuously until the gravy thickens. Season with salt and pepper to taste.

Serve the sauerkraut balls drizzled with the mustard gravy.

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