Vegan Wheat-Coconut Balls

Ingredients

• 125 g wheat flour
• 300 ml Vegetable broth
• 1 red chili pepper
• 2 Spring Onions
• 1 apple
• 50 g soy quark
• 1 tbsp agar-agar
• Salt
• pepper (ground)
• 1 tsp turmeric (ground)
• cumin (ground)
• 60 g coconut flakes
• 1 yellow bell pepper
• 2 Spring Onions
• 1 sprig mint
• 400 g soy yogurt
• 2 tbsp lemon juice
• a pinch brown sugar

Instructions

1. 1.

   Cover the wheat flour with broth and simmer gently for about 10 minutes (or as directed on the package). If needed, add a little more broth. Then strain in a sieve if necessary and let cool.

2. 2.

   Wash, halve, deseed and finely chop the chili pepper. Wash and slice the spring onions into thin rings. Wash the apple, quarter it, remove the core and finely grate the quarters. Add the wheat flour to a bowl, mix in the apple, spring onions, and chili. Add the soy quark, agar-agar, salt, pepper, turmeric, and cumin; knead vigorously with hands until a firm, moldable dough forms. With damp hands shape 8–12 balls and cover for at least one hour in the refrigerator.

3. 3.

   For the dip wash, halve, deseed, and dice the bell pepper. Wash and slice the spring onions into thin rings. Rinse the mint, shake dry, pluck the leaves, and roughly chop. Whisk soy yogurt with lemon juice and brown sugar; fold in mint, spring onions, and bell pepper and season to taste.

4. 4.

   Roll the balls in coconut flakes and serve with the dip.