Vegan German Potato Balls (Dumplings) – (Kartoffelkloesse) – with Zucchini noodles🌱
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2 large russet potatoes
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
¼ cup Aquafaba
1 cup all-purpose flour
1 tablespoon snipped fresh chives, or to taste
2 cups vegetable broth
1 tbsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp Asian salt and spices
2 baby Bella Mushrooms
2 tbsp vegan butter
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to
medium-low and simmer until just tender, 15 to 20 minutes. Drain and let cool until easily handled.
Meanwhile, melt butter in a skillet over medium heat. Add chopped mushrooms; cook and stir
until golden brown and crunchy, 4 to 5 minutes. Remove from heat and transfer bread to a bowl using a
slotted spoon. Reserve the browned butter in the pan.
Peel potatoes and place them in a large bowl. Mash and season with salt, pepper, cayenne, and
nutmeg. Stir in aquafaba and mash until combined. Add flour; stir just until flour disappears. Do not
Bring a pot of salted water to a simmer. Add the remaining seasoning; paprika, cumin, onion
powder, Asian salt and spices and garlic powder. Dampen hands with water and scoop a spoonful of the
dough onto your palm and roll into a smooth ball. Repeat with remaining dough.
Use a large spoon to lower dumplings into the simmering water, one at a time. Cook until they
float to the top, 1 to 2 minutes. Cover and simmer over medium-low heat until set, flipping dumplings
over halfway, until 20 minutes.
Place dumplings on a serving plate with Zucchini noodles. Drizzle with reserved browned butter,
mushrooms on top.
Original (nonvegan) recipe by Chef John allrecipes.com🌱