Recipe for about 50 small meatballs (total weight of the mixture: approx. 3,200 g)

1,000 g vegan&moi
2,000 g water (cold)
6 small onions/shallots (brunoise)
approx. 4,0 l vegetable broth for cooking the meatballs

For the caper sauce:
1,5 l vegetable broth
approx. 100 g vegan butter
Boiled meatballs German Style

Mix the onions with the vegan&moi mix. Add water to the mixture and stir well directly until the powder is completely dissolved. Allow to swell for at least 15 minutes. Now prepare the vegan caper sauce in the classic way (the basis is a roux): Heat the butter and sweat the flour in it, slowly stir in the broth and bring to boil briefly. Add capers, lemon juice and spices and cook for about 5 minutes. Put broth on to boil and form meatballs. Put the meatballs into the simmering broth and cook for 7-10 minutes, depending on their size , until they pop up.