Vegan Fleischpflanzerl – “taste over looks!”

We created the classic bavarian dish with meat for the cookbook which is going to be released soon.

To be honest, I did not plan to veganize it in the first place. The idea arose more from the fact that my mum always makes too much hummus. So yesterday I was sitting in front of a big bowl of left over pink beet hummus & i wondered what to do with it. As I was not in the mood for falafel I quickly looked for the recipe of the Fleischpflanzerl and created my own vegan version for them.

I did actually not expect that would look like mettwurst ­čśÇ but through the additional colour of the beetroot, they turned out to look super meaty. Don’t worry, they are not. ­čÖé

Let us know how you like them.

 

Vegan Fleischpflanzerl - Truefoodsblog-2768

Vegan Fleischpflanzerl – Truefoodsblog

How you do it

  1. Start with making a hummus like base. Blend the beet with the chickpeas and the olive oil until smooth.
  2. Than, step by ste add the nutritional yeast, oat flakes, sunflowerseeds and flour and stir until you receive a sticky mass.
  3. Mice the onion into really small cubes and add them to the mass, as well as all the spices and give it a good stir again. Its okay when they are strong seasonaed. This way they are super delicious after the frying process.
  4. Heat the vegetable oil in a pan and form balls of fleischpflanzerl mass with two big spoons.
  5. Let them fry for 3 minutes on each side until they get crunchy and well baked through.
  6. Serve with a dip of your choice.
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