Mnietballs, again

Some time back I posted a bran muffin recipe. That recipe uses eggs, and I received a comment by email, perhaps from Gregor S. They pointed out some things about the egg-milk-industrial complex and how I should avoid using eggs. That annoyed me a little, although it was written respectfully and factually. Anyway, I’ve given it some thought and experimentation, and here’s a vegan recipe for mnietballs (vaguely Dutch for “not meatballs”).

I wrote a mnietballs recipe in 2023, which uses eggs as well – so that recipe is ovo-lacto-vegetarian, while this one is vegan. Vegan, but now the soy-industrial complex is involved.

• 1 tea cup (I have a specific glass one in mind, probably 220ml) of dried soy chunks. Soak them in 1 cup of warm water for 10 minutes, then squeeze out all the water.
• 1 tablespoon of chia seeds and 1 tablespoon of whole linseed, with 2 tablespoons of water. Let stand for 10 minutes until it all gloms together.
• 1 tea cup of rolled oats.
• whole wheat flour as needed.
• 2 tablespoons of ketjap manis.
• spices to suit (I like the tandoori masala I get at Toko Weuro).
• optional, finely chopped onion.
• optional, dried chopped parsley.

Mix it all together and knead it to a lumpy paste. Add wheat flour until it is fairly stiff and you can shape it into balls about 3cm in diameter. Let stand for a while for it to glom together better. Optionally roll each ball in some breadcrumbs. Fry in plenty of oil.