Vegan meatballs with bulgur

For the vegan meatballs recipe, first stir the bulgur into the vegetable stock and leave to soak for approx. 10 minutes until the bulgur has absorbed the liquid.

In the meantime, finely chop the onion and garlic and fry in a pan with 1 tbsp olive oil until translucent. This is important as the roasted aroma of the onions and garlic intensifies the flavor of the meatballs.

Place the swollen bulgur, fried onion and garlic, soy sauce, tomato puree, chopped parsley, salt and pepper in a large bowl and mix well.

With wet hands, form small balls from the mixture and roll them in the breadcrumbs. This is a trick I learned to prevent the balls from sticking to my hands.

Heat the remaining olive oil in the pan and fry the vegan meatballs on all sides until golden brown.

Serve with your favorite salad or pasta. Enjoy your meal!