Plum and tofu ravioli in pumpkin and beetroot sauce, vegan

Ingredients for 6 servings:

• 1 m.-sized pumpkin(s), bottle gourd – for the sauce
• 1 beetroot
• 1 large onion(s)
• 3 cloves garlic
• 1 tbsp vegetable broth, instant
• 2 liters of water
• 300 g plums – for the dumpling filling
• 100 g smoked tofu
• 1 bunch of parsley
• 2 tbsp soy sauce
• 1 tsp salt
• 250 g Flour, 550 – for the dumplings
• 2 tbsp olive oil
• 120 ml water
• 1 tsp salt
• 1 tsp potato starch

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegan dumpling recipe, looks like classic ravioli, but only looks like that

Wash the bottle gourd (bottle gourd can be cooked with the skin on), trim off the ends, peel the beetroot, onion, and garlic, roughly chop everything, and simmer with vegetable stock and water for 20-30 minutes. Wash, pit, and finely chop the plums. Finely crumble the tofu and finely chop half of the parsley. Mix everything in a bowl with soy sauce and salt. Knead the flour, oil, water, and salt into a smooth dough. Let it rise slightly. Finely puree the stock with a hand blender. The result should be a creamy soup/sauce similar to tomato sauce. If it’s too thick (mushy), add a little more boiling water (not cold!). Season to taste with salt and a pinch of white pepper. Roll out the dough as flat as possible and cut out rectangles measuring approximately 5 x 10 cm. Drain the dumpling filling well into a bowl. NOTE: Do not throw away this sauce! Place 1-2 teaspoons of the dumpling filling onto each side of the rectangle, fold it over, press the edges together, and carefully seal the dumplings. Dust both sides with a little potato starch. Carefully place the dumplings into the gently (lightly!) simmering sauce, cover the pot, and simmer gently for 12-15 minutes, checking occasionally. Mix the drained sauce from the dumpling filling with 1 tablespoon of olive oil and use as a salad dressing. Any leftover filling can be added to the salad or eaten on its own. Serve the plum and tofu ravioli with the other half of the finely chopped parsley. This tastes best with a piece of raisin and caraway bread, but it’s hard to find; otherwise, use other bread, or not.