Soak the stale bread roll in a little soy milk for a few minutes. Then take it out and squeeze it slightly.
Mix the soy granules with the Seitanfix, the Nori flakes, all the spices and the salt. Then also add the diced onion and chopped capers to the mixture.
Add the softened bread roll, the chickpea flour and the olive oil. Knead everything together well.
You should get a firm dough that is easy to shape. If necessary, add a little soy milk or breadcrumbs.
Allow the dough to swell for 15 minutes, then form about 15 purely vegetable Königsberger meatballs from the dough. These should be about the size of ping pong balls.
Peel the potatoes and cook them while making the meatballs.
Bring all the ingredients for the broth to a boil and simmer for five minutes. Turn the heat down to low, add the vegan Königsberger Meatballs to the broth and simmer for 5 minutes.The water should remain very hot, but not bubbling.
Now remove the pot from the heat and let the meatballs steep in the hot broth for 12 minutes.
Take the meatballs out of the broth and keep them covered, and warm. This can be done, for example, in a casserole dish in an oven preheated to 100°.
Strain 400 ml of the meatball broth.