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Table Set with Bowl of Vegan German Meatballs & Cabbage, Silverware, Napkin, Glass of Beer and a Skillet of Cabbage
Vegan German Meatballs & Cabbage with Creamy Mustard Sauce
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins

Smoky tofu meatballs are served atop tender cabbage and sauerkraut in a to-die-for creamy (but totally dairy-free!) mustard sauce to make this scrumptious vegan comfort food meal!

Course: Entree
Cuisine: German
Keyword: tofu meatballs, vegan german recipe, vegan meatballs recipe
Servings: 4
Calories: 463 kcal
Author: Alissa Saenz
For the Tofu Meatballs
  • 1 cup rolled oats
  • 1/2 cup roasted sunflower seeds
  • 7 ounces firm or extra firm tofu, drained
  • 1 small onion, roughly chopped
  • 1 garlic clove, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon vegan Worcestershire sauce
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon liquid smoke
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried marjoram
  • Salt and pepper, to taste
  • 1 tablespoon canola oil, or oil of choice
For the Cabbage
  • 2 tablespoons vegan butter
  • 1 small onion, diced
  • 4 cups chopped green cabbage
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup full-fat coconut milk
  • 1/2 cup vegetable broth
  • 2 tablespoons whole grain mustard
  • 1/4 cup sauerkraut
  • Salt and pepper, to taste
For Serving
  • Chopped fresh chives
To Make the Meatballs
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

  2. Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.

  3. Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.

  4. Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.

  5. Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.

  6. Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.

  7. Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.

To Make the Cabbage
  1. While the meatballs bake, melt the butter in a large skillet over medium heat.

  2. Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.

  3. Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.

  4. Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.

  5. Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.

  6. Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.

  7. Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.

  8. Stir in the sauerkraut and remove the skillet from the heat.

  9. Tastes-test the cabbage and season it with salt and pepper to taste.

  10. Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.

Nutrition Facts
Vegan German Meatballs & Cabbage with Creamy Mustard Sauce
Amount Per Serving
Calories 463 Calories from Fat 286
% Daily Value*
Fat 31.8g49%
Saturated Fat 15.8g79%
Sodium 739mg31%
Potassium 655mg19%
Carbohydrates 36.3g12%
Fiber 8.5g34%
Sugar 11g12%
Protein 13.7g27%
Calcium 16mg2%
Iron 26mg144%
* Percent Daily Values are based on a 2000 calorie diet.