John Myers
Ingredients for 3 servings:
- 500 g potato dumplings, vegan
- 200 g smoked tofu
- 1 stalk(s) leek
- 1 tsp marjoram
- salt and pepper
- 200 ml water
- 4 tbsp nutritional yeast
- 1 tbsp miso paste, light
- 1 tbsp lemon juice
- 1 tbsp cashew butter
- 1 tbsp cornstarch
- 1 tsp salt
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
vegan, in a creamy cheesy sauce
Mix the sauce ingredients with a blender or immersion blender and set aside. Using a food processor or a fork, process the smoked tofu until minced. Thinly slice the leek. First, fry the potato dumplings in a large pan and set aside. Then fry the minced meat until crispy. Add the leek and marjoram and season with salt and pepper. Sauté everything together for another 3-5 minutes, then add the sauce and bring to a boil until thickened. Finally, fold in the potato dumplings, transfer everything to a baking dish, and bake at 180 degrees Celsius for about 20-30 minutes, until the top is browned. Tip: If you can’t find vegan potato dumplings and don’t want to make your own, use gnocchi instead; they’re also made from potato dough.
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