Vegan potato dumplings with majoram and creamy mushroom gravy

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Vegan potato dumplings with marjoram and a creamy herbal mushroom sauce. A healthy meal that’s perfect for a quick and healthy dinner or as a delicious side dish for Christmas, Thanksgiving or other holidays. vegan | vegetarian | oil-free | milk-free | free | gluten free

Vegan Potato Dumplings

Do you also like mushrooms and potatoes and can not get enough of them? With this vegan potato dumpling recipe comes variety in your kitchen. You just do not know how you should still eat potatoes, as usual: boiled potatoes, baked and fried potatoes. Then try these delicious spiced vegan potato dumplings.


Have you tried the recipe?

If you have, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake. I will share your photos on Instagram and Facebook.


 

Yield: 4 Portions

Vegan potato dumplings with majoram and creamy mushroom gravy

Vegan potato dumplings with majoram and  creamy mushroom gravy
Vegan potato dumplings with marjoram and a creamy herbal mushroom sauce. A healthy meal that’s perfect for a quick and healthy dinner or as a delicious side dish for Christmas, Thanksgiving or other holidays. vegan | vegetarian | oil-free | milk-free | free | gluten free
Vorbereitungszeit 15 minutes
Kochzeit 30 minutes
Total Time 45 minutes

Ingredients

dumpling dough

  • 900 g potatoes, cooked
  • 3 onions
  • 3-4 tablespoons potato starch
  • 2-3 teaspoons marjoram, dried
  • freshly grated nutmeg
  • Salt and pepper to taste

Mushroom cream sauce

  • 500g of mushrooms (I usually get different, tastes best: mushrooms,steinpilz, chanterelles or just those you just find)
  • 1 onion
  • 2 cloves of garlic
  • 150 g cashews, soaked
  • 500 ml of water
  • 2-3 teaspoons mushroom spice

Mushroom seasoning blend (fill everything in a sealable glass)

  • 2 tablespoons salt
  • 1 tbsp onion powder
  • ½ tbsp lovage powder
  • ½ tablespoon paprika,
  • ½ tablespoon mustard seeds, ground
  • ½ tablespoon garlic powder
  • 2 tsp nutmeg
  • 1 tsp pepper
  • 1 teaspoon parsley, dill, chives, thyme (dried)
  • 1 tsp ginger
  • 1 tsp marjoram

Instructions

dumplings

  1. Place water for the dumplings in a pot. Press the cooked potatoes through a potato press or mash them. I think it works better with the press.
  2. Finely chop the onions using my little chopper.
  3. Mix all ingredients together. It should have created a mass from which you can easily form dumplings.
  4. Boil the water, reduce the heat, so that the water only simmers and not boils with bubbles. When the water is boiling properly, the dumplings fall apart.
  5. Slowly add the dumplings to the hot water. The dumplings are done when swimming up.

sauce

  1. Blend the soaked cashews with the sauce until creamy. This is best done with a high speed blender.
  2. Slice or quarter the mushrooms and sauté in a pan with the finely diced onions and garlic. If the mushrooms are seared vigorously, you can add the cashew cream and if necessary add some more water. Until the desired consistency is achieved. Now season the sauce. In addition you take my mushroom spice. Depending on the taste you can take more or less of it.

 

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