Vegetarian Food: Spicy Meatball Recipe – Soy Free

versatile, healthy, delicious
Hearty Delight: A Recipe for Vegetarian Meatballs – No Soy

Vegetarian meatballs have a wonderfully spicy flavor and can be used in a variety of ways – for example, with homemade tomato sauce

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We Germans love our “meat patties” – but it turns out they work surprisingly well without the meat. Bean-based vegetarian meatballs will convince vegetarians and non-vegetarians alike. A delicious recipe invites you to a party.

Good old meatballs belong to the category of typical German home cooking and are very popular in this country. A total of 50 meatball names can be found in the German-speaking region alone – from the Bavarian “Fleischöpferrl” Berlin to the “Bulette” to exotic names like “Bulli”, “Prachschinken” or “Bäckerbraten”. Terms like “fitbolka” or “bulletka” indicate the origin of hearty meatballs. Its history begins in the 17th century under the great Elector Friedrich Wilhelm von Brandenburg. The so-called “boulette” (French for balls) was brought to Berlin by the Huguenots who fled France at that time. The word “meatball” also comes from the French term “cacer”, which means “to break” and refers to the method of preparing meatballs from minced meat.

Vegetarian meat

The good thing about the preparation method: It can be designed and adapted in many ways. Thus, the meat cutlet becomes a vegetarian version based on kidney beans. That’s right – legumes, with their soft, floury texture and delicate flavor, are ideal for processing in a variety of ways. In addition, kidney beans are very healthy: they are not only rich in fiber, protein and carbohydrates, but also provide many minerals such as potassium and magnesium, as well as vitamins such as B1 and B6. It also contains iron, biotin and folic acid. Blended with oat flakes, whole grain flour, and lots of spices, these delicious, nutrient-dense plant-based meatballs make for a delicious treat.

Multifaceted pleasure

As versatile as the name of the meatball is, so are its possible combinations. Whether it’s the classic way with mashed potatoes and peas, an Italian touch with pasta and tomato sauce, or in a flat form as a meatless alternative to a burger – the possibilities are almost endless. The vegetarian meatballs also taste great cold, so they’re perfect for takeaway. If you need a little variety, you can change the spices. A little garlic, curry, cinnamon or marjoram can add variety to a meatless kitchen and make spicy meatballs an adventure. Let your imagination run wild – appetite.

Recipe for five homemade vegetarian meatballs based on kidney beans


  • 1 can of peas (dry weight: about 255 grams)
  • 4 tablespoons of oats
  • 1 tablespoon wheat flour
  • 1 teaspoon of tomato paste
  • 1 teaspoon of mustard
  • 1 white onion
  • 1 pinch of salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika powder, sweet
  • ½ teaspoon ground cumin
  • 1 tablespoon dried parsley
  • 3 tablespoons of olive oil

put up

  1. Drain the kidney beans in a colander.
  2. Mash the dried beans well with a fork. Mix with oat flakes, wholemeal flour, tomato paste and mustard to form a homogeneous mass.
  3. Peel the onion, cut it into small cubes and add it. Mix again.
  4. Season with salt, pepper, paprika powder and cumin and mix well.
  5. Form the mixture into five meatballs.
  6. Heat the olive oil in a large pot. Put the dumplings in hot oil and fry them on both sides for two to three minutes until they are crispy on the outside.
  7. Serve immediately or process further.

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