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
Servings 4 Portions
Equipment
Ingredients
Potato Dumplings
- ~ 2 lbs 900 g potatoes, cooked
- 2 small onions
- 3-4 tablespoon 100gpotato starch
- 2-3 teaspoon marjoram dried
- Freshly grated nutmeg
- Salt and pepper to taste
Mushroom cream
- 2 pack ~500g of mushrooms (I usually get different varieties, tastes best: mushrooms, steinpilz, chanterelles or just those you find)
- 1 onion
- 2 cloves of garlic
Sauce
- 1 cup 150 g cashews, soaked
- 2 cups 500 ml of water
- 2-3 teaspoon mushroom spice
Mushroom seasoning blend (fill everything in a sealable glass)
- 2 tablespoon salt
- 1 tablespoon onion powder
- ½ tablespoon lovage powder
- ½ tablespoon paprika
- ½ tablespoon mustard seeds ground
- ½ tablespoon garlic powder
- 2 teaspoon nutmeg
- 1 teaspoon pepper
- 1 teaspoon parsley dill, chives, thyme (dried)
- 1 teaspoon ginger
- 1 teaspoon marjoram
- Instructions
- dumplings
Instructions
- DumplingsPlace a large enough pot of water on the stove and add sea salt.
- Press the steamed and peeled potato dumplings through a potato press or puree them with a potato masher. I use a press, it's faster and easier.
- Now chop the onions very finely. Here I use a small chopper.
- Now mix and knead all the ingredients for the potato dumplings with the potatoes. You should now have a relatively solid mass that will hold together when you form potato dumplings.
- When the water boils, reduce the heat of the stove so that the water only simmers and no longer boils gently.
- You can put in a test dumpling and see if it holds together. And then add all the dumplings. If it doesn't, add some more potato flour to the dough.
- Your dumplings are ready when they begin to float.
- Creamy Mushroom SauceMix the soaked cashews with all ingredients except the mushrooms, onion and garlic until creamy in a high speed blender.
- Cut the mushrooms into slices and fry them vigorously with the diced onions and garlic. I always add water to the pan, so you don't need oil.
- Now add the cashew cream to the mushrooms and let it boil briefly, if the sauce is too thick for you, add some water.
- Now season the sauce with the mushroom seasoning. Simply use as much as you like to your own taste. I usually start at 2 tsp.