1 can of kidney beans (or other beans), blended
2 cloves of garlic, squeezed
about 1/2 pck soy granulate, soaked in salt water
1 onion, diced, steamed transculent
chili, cumin
salt, pepper
nutritional yeast
water if needed
about 1-2 cups of gluten


Mix all ingredients except for water and gluten. It should be a not too liquid mass but if it is too firm stir in a little bit of water. Then add the gluten and knead well. Everything should be mixed and not sticky.
Form medallions from the dough and place them on baking paper. Bake at about 200 °C or more for about half an hour until the medallions are browned on both sides and crispy. Probably you have to turn them around.

Serve with Sauerkraut, mashed onion and Béchamel-Sauce.