Vegan Köttbullar (green spelt balls) with chilli-ginger dip
- Vegan - Lactose-free
Preparation time: 45 min - Difficulty level: easy
- 80 g finely ground green spelt
- 80 g finely ground rolled oats
- 1 tbsp herbes de Provence (e.g. rosemary, thyme, sage) - 1 tbsp vegetable stock, 500 ml water rosemary, thyme, sage)
- 1 tbsp vegetable stock, 500 ml water
- 2 cloves of garlic
- 1 red onion
- 1 heaped tbsp hemp powder
- 1 tbsp buckwheat flour
- 3 tbsp sesame oil
- 2 tbsp sunflower seeds & 70 g nuts of your choice - roasted & ground
- salt, pepper, nutmeg
- 1 tsp each marjoram, lovage, caraway, 2 tsp curry
- sprinkle: Hemp seeds or sesame seeds
Ingredients Chilli-ginger dip::
- 2 tbsp raw cane sugar
- 200 ml water
- 1 red chilli pepper
- 1 pc. fresh ginger, approx. 15 g
- 3 tbsp peanut oil
- Option: 1 tbsp soy sauce
Preparation of green spelt balls:
Bring ½ l of water to the boil in a small pan, stir in the vegetable stock, herbes de Provence, green spelt meal and oat flakes and leave to swell uncovered for at least 20 minutes without boiling any further.
In the meantime, finely chop the onions, crush the garlic, set aside and roast the sunflower seeds and nuts without oil in a pan until fragrant, then grind finely.
Stir through the green spelt mixture and stir in the onions, garlic, 2 tbsp of the sesame oil, ground nuts & sunflower seeds, hemp powder, buckwheat flour, spices and season with salt and pepper.
You can either form the balls yourself and fry them in a pan or put them in a muffin tin.
Pour warm water into a cup and use it to form the balls in portions and bake in the pan or grease a muffin tin with a little sesame oil and sprinkle in some hemp seeds or sesame seeds, then pour the mixture into the mini muffin tin and bake for approx. 30 minutes on the middle shelf until crispy brown.
At the end, use a brush to brush a little more oil onto each ball and sprinkle with seeds if you are baking them in the tin.
For the chilli and ginger dip:
Boil the sugar in a small saucepan with the water, deseed the chilli and cut into fine strips.
Then peel and finely chop the ginger, add and simmer gently over a medium heat for approx. 5 mins. Add a little soy sauce to taste.
Our red cabbage and pomegranate salad or tomato salad, from our garden of course, is an excellent accompaniment!