Dairy-Free Maultaschen
Indulge in the comforting flavors of Dairy-Free Maultaschen, a plant-based take on the beloved German dumplings. This recipe features a tender homemade dough filled with a savory mixture of spinach, mushrooms, carrot, and crumbled tofu, perfectly seasoned with soy sauce, nutritional yeast, and a hint of nutmeg. Simmered gently in vegetable broth, these delicious parcels are hearty, nourishing, and entirely free of dairy, making them perfect for vegan and lactose-intolerant diners alike. Whether served as a light main dish or a warming appetizer, these dairy-free dumplings are a delightful fusion of traditional technique and modern dietary preferences. Get ready to impress your guests with this wholesome, flavor-packed recipe!
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 1 teaspoon Salt
- 150 ml Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 200 grams Spinach, fresh
- 150 grams Mushrooms, finely chopped
- 1 medium Carrot, grated
- 200 grams Firm tofu, crumbled
- 3 tablespoons Nutritional yeast
- 0.25 teaspoon Nutmeg, freshly grated
- 0.5 teaspoon Black pepper
- 2 tablespoons Soy sauce
- 1 liter Vegetable broth
Instructions
In a mixing bowl, combine the flour and salt. Gradually add water and olive oil, mixing until a dough forms. Knead on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until translucent.
Add the chopped mushrooms to the pan and cook for about 5 minutes until they release moisture and begin to brown. Stir in the spinach and grated carrot, cooking until the spinach wilts.
In a large bowl, combine the sautéed vegetables with crumbled tofu, nutritional yeast, grated nutmeg, black pepper, and soy sauce. Mix well to form the filling.
Roll out the dough on a floured surface to about 2mm thickness. Cut into large rectangular pieces, approximately 12x15cm.
Place about 2 tablespoons of filling on one half of each dough piece, leaving edges bare. Fold over the other half, sealing the edges well with water to enclose the filling.
Bring the vegetable broth to a gentle boil in a large pot. Reduce heat to a simmer. Carefully add the Maultaschen and cook for about 10 minutes until the dough is tender.
Using a slotted spoon, remove the Maultaschen from the pot. Serve warm, optionally with a drizzle of olive oil or a sprinkle of fresh herbs.
Nutrition Facts
Calories |
2587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.2 g | 72% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6516 mg | 283% | |
| Total Carbohydrate | 412.3 g | 150% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 28.9 g | ||
| Protein | 110.3 g | 221% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 855 mg | 66% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 5009 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
