Schupfnudeln casserole with leek and soy mince

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.