Vegan Potato Dumplings with Mushroom Ragout and Red Cabbage
Potato dumplings with goulash and red cabbage is a traditional German classic for Christmas, or on a Sunday. Here's our vegan recipe with mushroom goulash!
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Cooking tools:
- Stove
- Saucepan
- Pot
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Potato ricer
- Skillet
- Pan
- Toaster
- Wooden spoon
- Ladle
- Kitchen scale
- Plate
- Peeler
- Spoon
- Kitchen towel
Ingredients
- 50 g (1.75 oz) dried porcini mushrooms
- 700 ml (3 cups) hot water
- 4 carrots
- 250 g (8.75 oz) fresh button mushrooms
- 2 onions
- 2 garlic cloves
- 10 g (0.33 oz) fresh thyme
- 6 tbsp (3.25 oz) tomato paste
- 3 tbsp (1.5 oz) mustard
- 2 tbsp (1 oz) soy sauce
- 250 ml (1 cup) vegan red wine
- 300 ml (1.25 cups) vegetable stock
- neutral vegetable oil for frying
- salt
- pepper
- 800 g (1.75 lb) waxy potatoes
- 2 slices white bread
- 100 g (0.75 cup) potato starch
- 50 g (0.33 cup) wheat flour (type 405)
- 50 g (3.5 tbsp) soft vegan butter
- vegan butter or neutral vegetable oil for frying
- nutmeg
- 1 onion
- 1 apple
- 650 g (23 oz) red cabbage from a jar
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