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Ingredients
2-3
Portions
Dumplings and stuffing
360g potatoes (uncooked)
50g beetroot (cooked)
40g corn starch
30g wheat flour
20g margarine
1 tsp salt
2 tbsp breadcrumbs
1 pinch of pepper
100g chestnuts (ready to eat)
30ml canned coconut milk
1 tsp coconut oil
Some pepper
Some herb salt
Sweet potato cream
160g sweet potato (uncooked)
50ml canned coconut milk
1 tsp vegetable broth powder
1 pinch of cinnamon
Some dried thyme
300 g planted.chicken herbs & lemon / Güggeli
1 tsp coconut oil
Some fresh parsley
Products in this recipe
planted.chicken
herbs & lemon
Preparation
1
For the potato dumplings, peel the potatoes, cut them into pieces and cook them in a little water until soft. Strain and let cool slightly.
2
Cut the cooked beetroot into pieces and press them through a potato press together with the potato pieces.
3
Heat margarine until liquid. Add to other ingredients together with starch, flour, breadcrumbs, salt and pepper and knead into a dough with your hands. Set aside briefly.
4
For the chestnut filling, heat the coconut oil in a small pan. Crumble the chestnuts with your hands and fry them briefly in coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
5
Bring plenty of water to the boil in a large pot.
6
Divide the potato dough into 6 parts. Form each part into a ball, press it flat, spread approx. 1 teaspoon of the chestnut filling on it and form it into a dumpling again. Cook in simmering water until the dumplings float to the surface of the water. Then fish it out.
7
For the sweet potato cream, wash the sweet potato, peel it and cut it into pieces. Boil until soft in a little water. Then strain. Puree together with the remaining ingredients until creamy.
8
Heat coconut oil in a pan and briefly fry the vegan meat substitute in it.
9
Serve the sweet potato cream with the beetroot dumplings and the planted.chicken. Top with some fresh parsley and enjoy.
