Vegan Traditional German Frikadellen
Delight in a plant-based twist on a beloved German classic with this Vegan Traditional German Frikadellen recipe. Packed with rich, savory flavors, these hearty patties are made with textured vegetable protein (TVP), breadcrumbs, and aromatic spices like smoked paprika and nutmeg, creating a texture and taste reminiscent of traditional meat-based frikadellen. A flaxseed "egg" binds everything together, while finely chopped onion, garlic, and fresh parsley elevate the flavor profile. Pan-fried to golden perfection, these vegan frikadellen are crispy on the outside and tender on the inside. Perfect as a main dish served with boiled potatoes and mustard or as a satisfying snack with your favorite dipping sauce, this recipe is a crowd-pleaser that’s both delicious and wonderfully plant-based.
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Recipe Information
Ingredients
- 150 grams Textured vegetable protein (TVP)
- 350 milliliters Hot vegetable broth
- 100 grams Breadcrumbs (gluten-free, if needed)
- 2 tablespoons Ground flaxseeds
- 4 tablespoons Water
- 1 medium, finely chopped Onion
- 2 minced Garlic cloves
- 2 tablespoons, finely chopped Fresh parsley
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Mustard
- 2 tablespoons Soy sauce
- 1 teaspoon Pepper
- 0.5 teaspoon Salt
- 3 tablespoons Vegetable oil
Instructions
In a large bowl, combine the textured vegetable protein (TVP) with the hot vegetable broth. Stir well, cover, and let it sit for 10 minutes until fully hydrated.
In a small bowl, mix the ground flaxseeds with the water to create a flax egg. Let it rest for 5 minutes until it thickens.
Meanwhile, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the finely chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. Remove from heat and let cool slightly.
Drain any excess liquid from the hydrated TVP, pressing it gently to remove excess moisture.
To the bowl with TVP, add the sautéed onion and garlic, breadcrumbs, flax egg, chopped parsley, smoked paprika, ground nutmeg, mustard, soy sauce, salt, and pepper. Mix everything thoroughly with your hands or a spoon until well combined.
Form the mixture into small patties about 3 inches in diameter and 1 inch thick. You should have around 8 patties.
Heat the remaining 2 tablespoons of vegetable oil in a large skillet over medium heat. Cook the patties in batches for 3-5 minutes per side, or until golden brown and crispy on the outside.
Serve the Vegan Frikadellen hot as a main dish with a side of potatoes and mustard, or enjoy them as a snack with your favorite dipping sauce.
Nutrition Facts
Calories |
1402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4490 mg | 195% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 18.5 g | ||
| Protein | 91.9 g | 184% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 3705 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
