Vegan Dumplings (Flour), Potatoes & Cream Sauce

Married a Saarland inspired specialty with vegan dumplings and potatoes in a cream sauce. Dumplings do not just taste amazing in "chicken" veggie broth soup. Those are 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 plant-based

What dish is married?

My mom grew up in Saarland, a state in Germany, therefore Saarland specialties can't 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. And if you only do the dumplings then the Saarlanders speak of "divorced ones". Which dishes shaped your childhood?

How to prepare vegan dumplings?

Vegan Dumplings are absolutely not difficult to prepare. The result is a firmer, tough dough. If you cook them in the water or vegetable broth, the vegan dumplings do not fall apart. Just make sure that the water simmers and does not boil bubbly. For the dough, first mix the dry ingredients and stir in the sparkling water. Take sparkling water without flavor.

How do the vegan dumplings get so airy?

If I remember, my mom used to make the dumpling dough with sparkling water. 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 I took the trouble to write down the ingredients. I hope the vegan dumplings with potatoes and cream sauce taste just as good as our family does. What tips do you have to make a batter airy?

Can vegan dumplings be reheated?

We usually make a larger amount and usually eat the leftovers the next day. The dumplings are super to warm them up. In addition, I give everything in a pan and let it briefly get hot. Or you can heat the vegan dumplings in the microwave.

Can vegan dumplings be frozen?

In and of itself there is nothing against freezing the vegan dumplings. However, I would only freeze them without potatoes and sauce.

Which dishes can you still prepare with vegan dumplings?

• Dumplings in a vegetable soup, which is often eaten in the USA
• Dumplings with vanilla sauce
• Dumplings with cherry compote

Which recipes could you like as well

• Marjoram potato dumplings with cream mushrooms
• Bread Dumplings with cream mushrooms
• Potato Salad (Bavarian style)

Do not forget to Pin on Pinterest 

Have you try the recipe?

If you tried the vegan Dumplings, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments. Tag me on Instagram too. I am @veeatcookbake and my hashtag is #veeatcookbake. 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 also would love to hear your feedback so I can share it on my social media channels. 

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Vegan Flour Dumplings with Cream Sauce

Yield: 6 Portions

Vorbereitungszeit: 10 minutes

Kochzeit: 20 minutes

Total Time: 30 minutes

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

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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 ¼ teaspoon soy sauce
• ½ teaspoon baking powder
• 1 pinch of turmeric (optional)
• salt
• pepper
• nutmeg

Additionally

• 750 g of potato

Sauce

• ¼ onion super finely cut
• ¼ teaspoon liquid smoke
• 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 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

Nutrition Information

Yield 6
Amount Per Serving Calories 320Total Fat 4.1gSaturated Fat 0.4gCholesterol 0mgSodium 255mgCarbohydrates 64.1gFiber 10.4gSugar 1.1gProtein 10.7g

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