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Ingredients
2-3
Servings
Dumplings and filling
360g potatoes (uncooked)
50g be et (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 stock powder
1 pinch of cinnamon
Some dried thyme
300g 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 into pieces and boil in a little water until soft. Strain and let cool a little.
2
Cut the cooked beet into pieces and press through a potato ricer together with the potato pieces.
3
Heat margarine until it is 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 the coconut oil. Deglaze with the coconut milk and season with a little herb salt and pepper.
5
In a large pot, bring plenty of water to a boil.
6
Divide the potato dough into 6 parts. Form each part into a ball, flatten it, spread about 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. Then fish them out.
7
For the sweet potato cream, wash, peel and cut the sweet potato into pieces. Boil in a little water until soft. Then strain. Mash together with the remaining ingredients until creamy.
8
Heat coconut oil in a pan and fry the vegan meat substitute briefly in it.
9
Mix the sweet potato cream with the red-beet dumplings and the planted.chicken serve. Top with some fresh parsley and enjoy.
