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• 1 (32-ounce) jar sauerkraut, drained
• 1 (12-ounce) package vegan tvp "meat" crumbles (we use Smart Ground Original)
• 8 ounces vegan cream cheese
• 1/2 medium sized onion, diced
• 1/4 cup fresh chopped parsley
• 2 teaspoons dijon mustard
• 2 teaspoons garlic powder
• pinch pepper
• 1 cup non-dairy milk (original flavor, not vanilla)
• 2 tablespoons ground flax seed
• 1 cup flour
• 2 cups and 4 tablespoons bread crumbs, not panko, divided


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Randy's Fried (Sauerkraut) Balls

This recipe is based off a favorite finger food from Ohio. It combines cream cheese and sauerkraut, and some other things, to create a delicious deep fried fantasy! You can fry them in a pan with lots of oil but they are best out of a deep fryer.


1. In a bowl, combine the sauerkraut, tvp crumbles, cream cheese, onion, bread crumbs, parsley, mustard, garlic powder, and pepper. (You may want to use your hands, it is a lot easier that way!)


2. Roll mixture into balls and then refrigerate for at least 2 hours. (You would rather these be too cold than not enough, you'll have a mess otherwise.)


3. Combine milk and flax seed in a food processor, mix for a minute.


4. Combine bread crumb mixture with flour. Dip the cold balls in the flax mixture and then roll them in the bread crumb mixture.


5. Pre-heat your deep fryer to 335 degrees Fahrenheit. Drop the balls in hot oil for 4 to 5 minutes. remove when they are a deep golden brown. If using a stove-top, fill pan with 1/2" of vegetable oil and fry until golden brown on both sides.


Makes: Lots of Balls, Preparation time: 2-1/2 hours, Cooking time: 4 to 5 minutes