ingredients
For the dumplings:
100 g of smoked tofu
100 ml of water, hot
10 ml soy sauce
80 g gluten (seitan flour - Seitan fix)
10 g of yeast flakes
10 g chickpea flour
1 teaspoon of smoked salt
1/2 tsp pepper
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
For the sauce:
250 ml soy milk (soy drink)
250 ml vegetable broth
2 tablespoons oil (Albaöl) or vegan margarine with butter taste
20 g of corn starch
10 g of yeast flakes
30 g of capers
1 tablespoon of lemon juice
3 bay leaves
3 juniper berry (s)
salt and pepper
1 kg of potato (s)
Vegetables of choice as a side dish
preparation
Working time: approx. 1 hour / cooking / baking time: approx. 40 minutes Resting time: approx. 10 minutes / difficulty level: simple / calories p. P .: not specified
For the meatballs mix all the dry ingredients in a bowl. Puree the moist ingredients with the smoked tofu and add to the dry ingredients, mix and leave for 10 min. let rest.
From the mass form 12 balls, wrap them in aluminum or cling film and 40 min. cook in steamer.
In the meantime, prepare the potatoes and the sauce. Peel the potatoes and cook in salted water.
Put all the ingredients of the sauce except the capers in a saucepan, heat with stirring and simmer for a few minutes. Finally, add the capers.
When the dumplings are done, put them in the sauce and let them steep. Remove the bay leaves and juniper berries before serving.
As a vegetable accompaniment is especially cooked beetroot, but also carrots, leeks or celery fit. Prepare the vegetables as you like.
