Vegan Flour Dumplings with Potatoes in a Cream Sauce

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Married a Saarland inspired specialty with vegan flour dumplings and potatoes in a cream sauce. Made with ingredients from your pantry in no time at all, this simple recipe is a perfect midweek dinner. vegan | dairy-free | lactose free | egg-free | vegetarian | oil-free | whole foods

vegane Mehlklöße-vegan dumplings

Dumplings a Saarlandish (German) specialty

As a half Saarlander, Saarland specialties cannot be missed on my blog. My mom (hello mom;)) has influenced my childhood more or less with Saarland dishes, so these vegan dumplings with potatoes and cream sauce, or as in Saarland called “Married”. If you only do the dumplings then the Saarlanders speak of “divorcee”. Which dishes shaped your childhood?

Sparkling water in vegan dumplings

If I remember, my mom used to add sparkling water without flavor in the dumpling dough. Due to the carbonic acid, these are beautifully fluffy and get a perfect consistency. My mom used to mix them together by feel, which I do normally, but for you I took the trouble to write down the ingredients. 😉 I hope the vegan dumplings with potatoes and cream sauce taste you just as good as our family . What tips do you have to make a batter airy?

Why you will like these vegan dumplings

  • a great comfort food in every season
  • they are prepared really fast
  • you do not need any special ingredients for it
  • If you like dumplings, you will love them too


If you like these vegan dumplings, you may also like:

Take a look at my super delicious marjoram potato dumplings. They taste great with the mushroom cream sauce. Another dish from my childhood is this vegan jackfruit goulash in tomato sauce with cheesy meatballs.

vegane Mehlklöße-vegan dumplings


Have you tried the recipe?

If you did it, 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.


Now to the vegan dumpling recipe

 

Yield: 4 Portions

Vegan Flour Dumplings with Cream Sauce

Vegan Flour Dumplings with Cream Sauce
Married a Saarland inspired specialty with vegan flour dumplings and potatoes in a cream sauce. Made with ingredients from your pantry in no time at all, this simple recipe is a perfect midweek dinner. vegan | dairy-free | lactose free | egg-free | vegetarian | oil-free | whole foods
Vorbereitungszeit 10 minutes
Kochzeit 20 minutes
Total Time 30 minutes

Ingredients

Dumplings

  • 500 g flour (spelt flour, whole grain flour)
  • 300-350 ml sparkling water (depends on the flour)
  • 3 tbs potato starch
  • 2 tbs lovage or 1/4 teaspoon soy sauce
  • 1/2 tsp baking powder
  • 1 pinch of turmeric (optional)
  • salt
  • pepper
  • nutmeg

Additionally

  • 750 g of potato

Sauce

  • 1/4 onion super finely cut
  • 1/4 tsp liquid smoke
  • 2 mushrooms cut into small pieces
  • Soak 1 handful of cashews
  • 500 ml of water
  • Salt, pepper and nutmeg

Instructions

Process the ingredients for the dumpling dough into a homogeneous and stringy dough. The dough should be stringy and tear from the spoon. If necessary, add a little more water or flour.

Peel and quarter the potatoes. Cook in salted water in a large pot. The pot should be large enough that the dumplings fit in perfectly. Boil the potatoes in more water than you would.

10 minutes before the potatoes are cooked, cut off the dumpling dough with a spoon and pour into the hot water in portions. Please make sure to turn down the heat so that the water simmers and does not boil anymore. After about 10 minutes the dumplings float up. When the potatoes are cooked, you can skim the potatoes and dumplings with a slotted spoon and place in a large bowl.

In the meantime, prepare the sauce, finely chop the onion and mushrooms and mix with liquid smoke. Sauté them in a non-stick pan to make them brownish. Blend the cashews so finely with water in the highspeed blender that a creamy consistency is produced without pieces.

Now add the cashew milk / cream to the onions and bring to a boil. Season with salt, pepper and nutmeg. If the sauce is too thick, you can add some water. If it is too liquid, just let it cook a little further

We eat it with a green salad


 

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