Gebratene Maultaschen mit Kartoffelsalat und veganer Bratensauce

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Fried ravioli

approx. 60 minutes

2 servings

Maultaschen dough:

20g Easy To Mix Vegan Egg Powder

100g flour (type 405)

100g durum wheat semolina

2 tbsp olive oil

½ tsp salt

Filling:

½ pack of Easy To Mix mince or meatball

25ml oat cream

50g baby leaf spinach

½ onion

2 stalks of fresh parsley

1 tsp medium hot mustard

1 pinch of nutmeg

Salt pepper

Aside from that:

25g Easy To Mix Vegan Gravy Powder

800ml vegetable broth

2 tablespoons vegan butter for frying

½ bunch of parsley, finely chopped

4 tbsp fried onions

Maultaschen dough:

Easy To Mix Vegan Egg Mix according to instructions.

Now knead all the ingredients into a smooth dough. Then let the dough rest in the fridge for 30 minutes.

Filling:

Wash the spinach and chop it finely.

Peel the onion and cut it very finely.

Chop the parsley very finely.

Mix the dry Easy To Mix Hack powder with spinach, onions, parsley and the remaining ingredients for the filling.

Now mix and cool according to instructions. Note: use a little less water as some of it will be replaced by the cream.

Maultaschen:

Roll out the dough with a rolling pin to about 0.8 mm thin.

Then spread the filling in the middle and always with a little distance over the entire length of the dough. Then brush the top and bottom of the dough with water.

Now fold the lower part over the filling, then place the upper part over it. Press off the dumplings with a spatula.

Cut apart with a pastry wheel and check whether the Maultaschen are well sealed.

Bring the broth to the boil in a large pot, then reduce the heat and cook the Maultaschen in portions. If they float to the top, they're done.

In the meantime, heat butter in a pan and pour the Maultaschen from the pot into the pan using a foam cellar and fry until crispy.

Prepare gravy according to instructions.

Serve the Maultaschen with fried onions and parsley and enjoy, for example, with potato salad and vegan gravy.

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