Vegetarian Sauerkraut Balls and Vegetarian Pate
Nothing beats a batch of sauerkraut balls as a snack.
Traditional eastern European fare, often made with deviled ham or other meat, these aren’t typically on vegetarian menus. Made with vegetable paté, however, they’re just as festive and heart-warming. Use some of the vegetable paté for the sauerkraut balls, and the rest can be spread on crackers.
Altogether, it’s a perfect treat that brings a touch of old eastern European traditions into the twenty-first century.
Vegetarian Sauerkraut Balls
Serves 8 * 90 minutes
- 2 Tbs. olive oil
- 1 medium onion, chopped fine
- 1 clove garlic, minced
- 1 cup vegetable paté (recipe below)
- 4 Tbs. whole wheat flour
- ½ cup vegetable broth
- 3 cups chopped, drained sauerkraut
- 3 Tbs. fresh parsley, chopped
- 5 Tbs. olive oil
- 1 cup whole wheat flour
- 2 eggs, whisked together
- 1 cup finely chopped bread crumbs
- Sea salt, to taste
- Heat 2 Tbs. oil in medium skillet.
- Add onion and garlic and sauté until soft.
- Stir in the vegetable paté, and cook, stirring, about 4 minutes.
- Stir in flour, and then add the broth; cook until the mixture thickens, about 1 minute.
- Add the sauerkraut and parsley; mix thoroughly.
- Remove from heat and let cool, then place in a medium bowl, cover with plastic wrap and chill for 1 hour.
- After chilling, scoop out teaspoonfuls of the mixture and shape with palms into balls.
- Place flour, eggs, and bread crumbs in separate bowls.
- Roll the balls first in the flour, then in the eggs, then in the bread crumbs, and place on a plate.
- Heat 5 Tbs. olive oil in a skillet.
- Place several balls at a time in the skillet, turning until browned; place on paper towels to drain.
- Sprinkle with sea salt before serving warm.
Serves 8 * 30 minutes
- 1 Tbs. olive oil
- ½ cup onion, minced
- ½ tsp. salt
- 1 ½ ups chopped fresh green beans
- 2 hard boiled eggs
- ¼ cup chopped walnuts, cashews, or almonds
- 2 tsp. fresh lemon juice
- 2 Tbs. soy or regular mayonnaise
- 1 cup chopped, fresh parsley
- Salt and pepper to taste
- Heat the olive oil in a medium skillet.
- Add onion and salt and sauté for about 10 minutes.
- Add the chopped green beans and sauté for another 10 minutes, or until tender.
- Remove mixture from heat, and add with remaining ingredients to a food processor and puree into a paste.
- Place in a bowl and store in the refrigerator for up to 3 days.