Vegan Maultaschen
Discover the irresistible charm of Vegan Maultaschen, a plant-based twist on the traditional German dumpling dish. These tender pasta pockets are filled with a savory mixture of fresh spinach, crumbled tofu, nutritional yeast, and aromatic spices, delivering a rich and satisfying flavor in every bite. The homemade dough, made with a simple flax egg substitution, is rolled thin for the perfect texture, then gently boiled to create a delicate yet hearty dumpling. Perfect as a comforting main course or a light side dish, Vegan Maultaschen pairs beautifully with a drizzle of vegan butter, a splash of soy sauce, or a sprinkle of fresh herbs. This recipe is not only a tribute to timeless culinary tradition but also a showcase of how wholesome, plant-based ingredients can create a flavorful, crowd-pleasing meal. Perfect for vegans, vegetarians, or anyone craving something unique and delicious, these Maultaschen are sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g All-purpose flour
- 1 tbsp Ground flaxseeds
- 3 tbsp Water
- 1 tsp Salt
- 100 ml Water
- 1 tbsp Extra-virgin olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 300 g Fresh spinach, chopped
- 200 g Firm tofu, crumbled
- 3 tbsp Nutritional yeast
- 2 tbsp Soy sauce
- 0.25 tsp Nutmeg
- 0.5 tsp Pepper
- 3 tbsp Fresh parsley, chopped
Instructions
In a small bowl, combine the ground flaxseeds and 3 tablespoons of water. Stir and let it sit for 10 minutes to form a flax egg.
In a large bowl, mix the all-purpose flour and salt. Make a well in the center and add the flax egg and 100 ml of water.
Mix the dough until it comes together, then knead it on a lightly floured surface until smooth and elastic, about 5-7 minutes. Wrap in plastic wrap and let it rest for 30 minutes.
Heat the olive oil in a pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for another 1 minute.
Add the chopped spinach and cook until wilted, stirring occasionally.
Stir in the crumbled tofu, nutritional yeast, soy sauce, nutmeg, pepper, and chopped parsley. Cook for another 5 minutes, then remove from heat.
Roll out the dough on a floured surface into a thin rectangle, about 1 mm thickness.
Cut the dough into squares of about 10 cm x 10 cm.
Place a tablespoon of filling in the center of each square. Fold over the dough to form a triangle or rectangle, pressing the edges to seal.
Bring a large pot of salted water to a gentle boil. Add the Maultaschen and cook for about 10-12 minutes until they float to the top.
Drain and serve hot, with vegan butter, or a splash of soy sauce.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3815 mg | 166% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 7.8 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 855 mg | 66% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 3141 mg | 67% | |
*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.
