Pflanzliche Köttbullar mit Kartoffelklößen, Cashewsauce und Fermenten

Köttbullar with potato dumplings, cashew sauce and ferments

Try our delicious recipe for plant-based köttbullar with potato dumplings, creamy cashew sauce and crunchy ferments – a delicious alternative for your cozy Christmas dinner!

Ingredients
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1 pack of "VeggieMix Köttbullar organic from Bauck"
1 pack of potato dumplings
300 g soaked cashew nuts
approx. 400 ml water (if necessary more for a more liquid version)
2 tbsp yeast flakes
1 tbsp lemon juice
salt & pepper
grated nutmeg
oil
2 tbsp blueberry kraut and/or red goji beet

This is how we proceed
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Soak the cashew nuts in a bowl with plenty of water for at least 30 minutes.
Prepare the potato dumplings according to the packet instructions.
Prepare "VeggieMix Köttbullar" according to the instructions: mix the mixture with 225 ml cold water and 2 tbsp oil in a bowl, leave to soak briefly, form balls and fry in a pan with plenty of oil on all sides.
Rinse the soaked cashew nuts thoroughly and place in a blender with the water, yeast flakes and lemon juice. Season to taste with salt, pepper and nutmeg. If desired, the cashew sauce can also be warmed up.
When all the ingredients are ready: Garnish a plate with the cashew sauce, the plant-based köttbullar, potato dumplings and the ferments (blueberry kraut and/or red goji beet).