INGREDIENTS :

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Königsberger meat dumplings:

• 150 g fine soy granules, dry (the very small TVP granules)

• 80 g vital wheat gluten

• 1/2 tsp salt

• 1/2 tsp kalak namak (black salt powder)

• 1 tsp onion powder

• 1/2 tsp pepper, white, ground

• 1/2 tsp garlic powder

• 1.5 tsp of nori flakes

• 1/2 tsp nutmeg, ground

• 1/2 tsp caraway seeds, ground

• 1/2 tsp Danwood Smoky Powder®

• 60 ml Danwood Smoked Oil®

• 1 stale white bread roll or 1-2 pieces of toast

• 4 tbsp gram flour (chickpea flour), mixed with 100 ml of water

• 1 onion, finely chopped

• 1 tbsp capers, finely chopped

• soy milk

• breadcrumbs

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Broth:

• 1 litre of vegetable broth

• 1 onion, quartered

• 2 bay leaves

• 5 peppercorns

• 3 pimento seeds

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Caper sauce:

• 3 tbsp vegan butter or margarine

• 1 tbsp Danwood Smoked Oil®

• 2 tbsp flour

• 400 ml of broth from the meatball pot

• 100 ml vegan cream

• ½ lemon, the juice

• 2 tbsp capers

• 1 pinch of turmeric

• 1/2 teaspoon kalak namak

• sugar

• salt

• pepper

• 1 kg of potatoes

• 2 tbsp fresh parsley, chopped

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INSTRUCTIONS :

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Meatballs:

• Soak the bread roll in a bit of soy milk for a few minutes. Maybe turn it around a few times. Then take it out and squeeze the liquid out gently, but not too much.

• Mix the dry soy granules with the vital wheat gluten, the nori flakes, all the spices and the salt. Then add the chopped onion and the capers to the mixture. Pluck the soaked bread roll into small pieces and also add it to the vegan meatball mixture. Now add the mixed gram flour and Danwood Smoked Oil®. Knead everything together.

• The result should be a firm, easily shapeable dough. Possibly add a little soy milk or breadcrumbs, until you could shape firm meatballs with it.

• Let the dough soak for 15 minutes, then shape about 15 purely vegetable Königsberger dumplings out of the dough. These should be about the size of table tennis balls.

• Peel the potatoes and cook them in salted water, until they are soft and ready to eat.Bring all the ingredients for the broth to a boil and simmer for five minutes. Put the stove on low temperature, then add the vegan Königsberger Klopse. Let them simmer in the broth for 5 minutes. The water should stay very hot, but it should not boil with bubbles. Slightly cooking is just fine. Now remove the pot from the heat and let the dumplings rest in the hot broth for another 12 minutes.

• Get the plant based German meatballs out of the broth and keep them warm. This can be done, for example, in a covered baking dish in the oven. Just preheat the oven to 100°C (210°F).

• Sieve off 400 ml of the meatball broth.

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Sauce:

• For the sauce, heat up the margarine and Danwood Smoked Oil® in a saucepan. Add the flour and mix it into a roux with a whisk. Gradually stir in the strained broth from the meatballs.

• Stir in vegan cream and lemon juice. Stir in turmeric and kalak namak, then add the capers.

• Simmer for 2-3 minutes, stirring often. Season to taste with sugar, salt and pepper.

• Arrange the Königsberger Klopse with potatoes and the caper sauce on plates. Garnish the dish with a little freshly chopped parsley.

• Enjoy your meal!