Vegan Schweinshaxe (German Pork Knuckle)

Reimagine a Bavarian classic with this mouthwatering Vegan Schweinshaxe (German Pork Knuckle), a plant-based twist on the traditional dish that doesn’t compromise on flavor or presentation. Made with tender jackfruit and a savory blend of vital wheat gluten, chickpea flour, and spices, this hearty centerpiece mimics the texture and richness of the original. Enhanced with smoky undertones from liquid smoke and soy sauce, then slow-roasted to perfection with a caramelized crust of brown sugar and caraway seeds, this vegan delight will impress even the most skeptical diners. Perfect for festive occasions or an indulgent family dinner, this recipe is a showstopper served alongside classic sides like sauerkraut and mashed potatoes. Ready in approximately 2.5 hours, this cruelty-free masterpiece proves that comfort food knows no boundaries.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 4

Ingredients

• 800 grams Jackfruit (young green, canned)
• 1 cup Vital wheat gluten
• 0.5 cup Chickpea flour
• 2 tablespoons Nutritional yeast
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 3 tablespoons Soy sauce
• 1 teaspoon Liquid smoke
• 2 cups Vegetable broth
• 2 tablespoons Olive oil
• 1 tablespoon Brown sugar
• 2 teaspoons Paprika
• 1 teaspoon Caraway seeds
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Drain the canned jackfruit and rinse thoroughly under cold water. Pat dry with a kitchen towel.

Step 3

In a large bowl, combine vital wheat gluten, chickpea flour, nutritional yeast, onion powder, garlic powder, and paprika.

Step 4

Add the soy sauce, liquid smoke, and 1 cup of vegetable broth to the dry ingredients. Mix until a dough forms, then knead for about 3 minutes to develop gluten strands.

Step 5

Using your hands, mold the jackfruit and dough mixture into the shape of a traditional knuckle, ensuring it is firmly packed.

Step 6

In a skillet, heat olive oil over medium heat. Sear the vegan haxe on all sides until lightly browned.

Step 7

Transfer the vegan haxe to a roasting dish. In a small bowl, combine brown sugar, caraway seeds, salt, and pepper. Rub this mixture all over the haxe.

Step 8

Pour the remaining vegetable broth into the roasting dish, cover with foil, and roast in the oven for 90 minutes. Baste with the pan juices every 30 minutes.

Step 9

Remove the foil and roast for an additional 30 minutes uncovered, or until the exterior is crispy.

Step 10

Allow the vegan haxe to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(1674.0g)

Amount per serving	% Daily Value*
Calories	2404.1

Total Fat 44.1g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 8142.0mg	0%
Total Carbohydrate 310.9g	0%
Dietary Fiber 31.5g	0%
Total Sugars 175.3g
Protein 216.3g	0%

Vitamin D 0IU	0%
Calcium 672.0mg	0%
Iron 22.3mg	0%
Potassium 5760.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.8%

Protein: 34.5%

Carbs: 49.6%