Welcome to The Fabulous Mommies (Home of Plant Based recipes) where we serve up healthy, affordable, and Easy Vegan Recipes everyone will love!
So today i’m about to share a delicious vegan recipe made with simple and healthy “Stuffed Pocket Dumplings”! Eating vegan doesn’t have to be expensive either. Here you’ll find full instructions how to made it with everyday ingredients:
- 200 g of flour
- 1/2 tsp of salt
- 1 tbsp of oil
- 125 ml water lukewarm
- 250 g of cashew nuts
- 50 ml of water
- 2-3 tbsp of nutritional yeast flakes
- 1 small clove of garlic
- 2 tbsp of lemon juice
- 500 g fresh spinach
- ½ bunch of spring onions
- 300 g cashew ricotta (or vegan cream cheese)
- 1 tsp grated lemon peel (optional)
- nutmeg (optional)
- 2 tbsp of plant milk
- 2 tbsp of oil
- oil to grease the baking sheet
Mix flour with salt and oil in a bowl.
Add 125 ml of lukewarm water and knead everything with the dough hooks of a electric hand mixer to a smooth dough.
Then let the dough sit for about 30 minutes.
Soak the cashew nuts for at least 4 hours (or better overnight). *
Then rinse the soaked cashew nuts and blend with all the other ingredients in a food processor. Pulse until you get a ricotta-like texture. (Meanwhile, stop the blender to scrape off the edges.)
Wash spinach and allow to collapse in a skillet with a bit of boiling water while stirring occasionally. Then drain, squeeze a bit and finely chop.
Wash spring onions and chop finely, too.
Mix spinach, spring onions, cashew ricotta, nutritional yeast flakes (and lemon peel). Season with salt, pepper (and nutmeg).
Knead the dough on a lightly floured surface again. Then roll out thinly and cut out 10 cm squares.
Fill the squares with a bit of the filling and fold them once diagonally. Press the edges with a fork.
Brush a baking tray with oil and place the stuffed dumplings on top.
Whisk the oil with milk, coat the dumplings with it and bake in a preheated oven (180°C top / bottom heat) for approx. 25 minutes until golden brown. Serve either warm or cold. Enjoy!