Wednesday, 3 August 2011

Herb Dumplings with Mushroom Sauce

I got this recipe from Mouthwatering Vegan, I had to change it slightly to make it GF. The sauce was gorgeous and would also be great with potato, bread, pasta, rice etc. I found the balls a bit too floury but I'm sure there's a way you could get around it if you wanted to experiment or maybe deep fry them instead of shallow fry.



Ingredients for Dumplings
2 Tbls GF plain flour
2 Tbls Buckwheat flour
1 tbsp ground almonds
a handful of roughly chopped flat leaf parsley
1 heaped tbsp vegan pesto (I didn't use any of this)
salt to taste
3 tbsp olive oil (a little more if required)
1 cup veggie mince
1 cup grated vegan cheese
1 tsp fast acting yeast


Method for Dumplings
Place the parsley and nuts in a food processor, and process until broken down into very small crumb-sized bits. 
Next, add the other dry ingredients, and process for a few seconds. 
Now add the vegan cheese, the vegan mince and the pesto, and process for a few more seconds on a slow speed. 
Add the olive oil, and keep on doing so until the mixture forms into a ball in your machine.
Take the dough out, let it rest for 15 minutes, then roll it into around 8 balls on a floured surface. 
Dust with more flour, then fry them for a few minutes until a little golden.   Then remove from frying pan, and set aside in readiness for the sauce.


Ingredients for Sauce
olive oil
2 chopped carrots
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 cups of mixed porcini mushrooms (I used regular large mushrooms)
1 small red pepper, roughly chopped (I used green)
8 cherry tomatoes (optional) (I didn't use this)
1 tsp paprika
1 cup vegan cream of your choice (I used Tofutti Cream Cheese)
1 cup  veggie stock of your choice
sea salt to taste
1 Tbsp fresh oregano or marjoram (I used 1tsp dried marjoram)

Method for Sauce
Heat the olive oil in a non-stick saucepan on a medium/high heat, and add the onion and carrots.  Fry until they get a little colour, then add the garlic and stir everything around on a low heat at this point.
Next, add the mushrooms and allow them to cook for 10 minutes or so. 
Then add the red peppers and cherry tomatoes, and leave to simmer gently for a further 10 minutes, adding stock to prevent sticking. 
Once your carrot is soft, add in vegan cream, salt & pepper and mix well.
Fold in the dumplings and stir gently, cover and allow to cook for a further 10 minutes.  If the mixture is too thick, use a little more water, but bear in mind that it should have thickened slightly.

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