Can I use a different type of plant-based meat?

Absolutely! You can use other plant-based meat alternatives or even lentils and mushrooms for a different texture and flavor profile. Consider using different spices to match the flavor of your chosen base.

Can I make this dish ahead of time?

Yes, prepare the meatballs and sauce ahead of time, store them separately in the refrigerator, and combine them when ready to cook. They can also be frozen for longer storage; just thaw them completely before cooking.

What can I use instead of white wine?

Yes, simply replace the white wine with an equal amount of vegetable broth or apple cider vinegar diluted with water. This maintains the acidity needed for the sauerbraten flavor.

How do I store leftovers?

This recipe keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until heated through. The flavor often improves the next day!

What do I do if the sauce is too thin?

If the sauce is too thin, simmer it uncovered for a bit longer to allow it to reduce. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of water) to thicken it quickly.

Can this recipe be made gluten-free?

For a gluten-free version, ensure your plant-based meat and vegetable broth are gluten-free. You may need to adjust the binding agents in the meatballs; use gluten-free breadcrumbs or oats.

I remember the first time I tried sauerbraten. It was at a little German restaurant in my hometown. The rich, tangy flavor was unlike anything I’d ever tasted. Years later, as I embraced a plant-based lifestyle, I missed that flavor so much. One lazy Sunday afternoon, I decided to recreate that memory, and after a few attempts, this plant-based meatball sauerbraten was born. And let me tell you something—it’s even better than I remember!

This recipe brings together the comforting familiarity of sauerbraten with the modern twist of plant-based meatballs. The result? A hearty, flavorful dish that’s both satisfying and ethical. It’s perfect for Sunday dinners, special occasions, or when you simply crave a taste of something wonderfully unique. Don't even get me started on the look on peoples faces when they actually taste this heavenly dish!

Plant Based Meatball Sauerbraten (Vegan)

Name: Plant Based Meatball Sauerbraten (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Plant-Based
Ingredients: 1 lb Plant-Based Ground Meat; 1/2 cup Breadcrumbs (or Rolled Oats); 1/2 medium Onion (finely chopped); 2 cloves Garlic (minced); 1 Flax Egg (1 tbsp flaxseed meal + 3 tbsp water); 1 tsp Dried Thyme; 1/2 tsp Dried Marjoram; to taste Salt and Pepper; 1 tbsp Olive Oil; 2 tbsp Vegan Butter; 2 medium Onions (sliced); 3 cloves Garlic (minced); 1 tsp Ginger (grated); 1 medium Apple (peeled and diced); 1/4 cup Apple Cider Vinegar; 1/2 cup Dry White Wine (or vegetable broth); 2 Bay Leaves; 6 Juniper Berries; 4 Allspice Berries; 4 Whole Cloves; 1 tsp Mustard Seeds; 4 cups Vegetable Broth; 2 tbsp Brown Sugar (or maple syrup); 1 tbsp Cornstarch (optional, for thickening); 2 tbsp Cold Water (optional, for thickening); to taste Fresh Parsley (for garnish)

Enjoy a vegan twist on a German classic with this Plant-Based Meatball Sauerbraten recipe! Tender plant-based meatballs simmered in a rich, tangy sauerbraten sauce, perfect for a comforting and flavorful meal.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

📖 Instructions

First, let's get started by preparing the plant-based meatballs. In a large bowl, combine the ground plant-based meat, breadcrumbs (or rolled oats), finely chopped onion, minced garlic, flax egg (or other binder), and spices. Gently mix until just combined; avoid overmixing to keep the meatballs tender.
Now, it's time to shape the mixture into approximately 1-inch meatballs. Moisten your hands slightly to prevent sticking. Place the formed meatballs on a plate or baking sheet lined with parchment paper.
Next, brown the meatballs. Heat a tablespoon of oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Brown on all sides for about 5-7 minutes, until they have a nice color. Remove from the skillet and set aside.
Time to build the sauerbraten flavor base! In the same skillet or a Dutch oven, melt the vegan butter over medium heat. Add the sliced onions and cook until softened and lightly browned, about 8-10 minutes. Stir in the minced garlic, ginger, and apple, cooking for another 2-3 minutes until fragrant.
Now, introduce the classic sauerbraten tang! Pour in the apple cider vinegar and white wine (or broth substitute), scraping up any browned bits from the bottom of the pan. Add the bay leaves, juniper berries, allspice, cloves, and mustard seeds. Let this mixture simmer for about 5 minutes to allow the flavors to meld.
It's time to build the sauerbraten sauce. Pour in the vegetable broth and add the brown sugar (or maple syrup). Stir well to combine. Bring the sauce to a simmer.
Gently nestle the browned plant-based meatballs into the simmering sauce. Ensure they are mostly submerged. Reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to an hour, to allow the meatballs to absorb the flavors of the sauce. Stir occasionally to prevent sticking.
If the sauce needs thickening, remove the meatballs from the pot and set them aside. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. Cook until the sauce has thickened to your desired consistency.
Finally, return the meatballs to the pot and heat through. Taste and adjust seasonings as needed. Remove the bay leaves before serving.
Serve the Plant-Based Meatball Sauerbraten hot over mashed potatoes, spaetzle, or your favorite side dish. Garnish with fresh parsley or a dollop of vegan sour cream, if desired. Enjoy this comforting, flavorful meal!