From the series: Franconian Food for Future - vegan Franconian cuisine
So how do I make vegan "meatballs" or mince roast?
With mushrooms, of course! And they are not only available during the mushroom season - they are also always fresh, organically grown, in the vegetable department.
Mushrooms are very versatile and give every dish more depth and definitely the necessary "umami". In addition, mushrooms are also very healthy foods - brown mushrooms for example (the main ingredient for this recipe) contain vitamins D, B2, biotin and niacin as well as the minerals potassium, iron, copper, selenium and phosphorus.
My recipe presented here can be transformed into many different forms, or is also excellent as a filling for puff pastry, cabbage rolls and the like.
Ingredients for 4 people:
- 300 gr brown mushrooms
- 100 gr oyster mushrooms
- 100 gr fresh shitake mushrooms (or herb mushrooms)
- 200 gr natural tofu
- 2 tbsp soy flour, full fat, stirred with a little water until smooth
- 1 medium onion
- 1 stale bread roll, soaked in vegetable milk
- breadcrumbs, plenty
- 1 tbsp medium hot mustard
- 1 tbsp yeast flakes (optional)
- 1 tbsp marjoram, sprinkled
- 1 tbsp porcini salt (or "Trüffelglück" from Herbaria)
- plenty of black pepper
- salt
- frying oil for browning
For chopping mushrooms, it is advisable to use a multi-chopper.
Prepare the mushroom mixture:
Squeeze the softened bread roll a little with your hands and then mash it. Finely dice the onion and mix with the mustard and spices.
Now it's the turn of the mushrooms: put the cleaned mushrooms into a multi-chopper and chop them relatively finely. The result should be a slightly moist mushroom mass (with small pieces in it). The whole thing can also be chopped by hand.
Next, crumble the tofu between your fingers and add to the mushrooms.
Then add the mushroom mince to the bread, onion and spice mixture and knead with as much breadcrumbs as necessary to form a sticky mass.
The more breadcrumbs you use, the firmer the roast will be.
However, the mixture should be firm enough that you can easily form fritters with your hands.
Season the mushroom mixture to taste and add salt and pepper if necessary.
Preparation suggestions:
1. Shape into dumplings, fry in plenty of vegetable butter and serve with potato salad, or mashed potatoes and colourful vegetables. It also goes very well with
Blaukraut (red cabbage) with fried potatoes and salad.
2. Shape as a "meat loaf" (roast) on a baking tray with a high edge; cut the mushroom meat loaf crosswise with a knife and cover generously with butter breadcrumbs (mix 80 gr. melted butter with 100 gr. breadcrumbs).
Heat the oven to 180 degrees convection.
Bake the "roast" for approx. 45 min until golden brown. Remove from the oven and let rest for 5-10 min. Then cut into pieces and serve with roasted vegetable sauce and potato dumplings.
Have fun making it and enjoy!
xx Dipika