Recipe for 4 large or 8 small meatballs (total weight of the mixture: approx. 480 g)

150 g vegan&moi
300 g ice cold water
1 small onion/shallot finely diced
approx. 1.5 l vegetable broth for cooking the meatballs
250 ml vegetable broth for the sauce
2 tablespoons vegan butter
1 tbsp. flour
1 small jar of capers
125 ml vegan cream
juice of ½ lemon
salt, pepper, allspice
chopped parsley

Mix the onion with the vegan&moi mix. Add water to the mixture and mix well directly so that the powder is completely dissolved. Allow to swell for at least 15 minutes. Now prepare the vegan caper sauce in the classic way. Make the broth and form the meatballs. Put the meatballs into the boiling broth and cook for 7-10 minutes, depending on their size (the broth should only simmer slightly), until they pop up.