Use fresh steamed or canned pumpkin puree for these vegetarian and vegan pumpkin dumplings. A fun and unusual entree or side dish to serve on Halloween, as a vegetarian Thanksgiving entree, or for any other fall occasion. You could also try this recipe using a different kind of squash, such as butternut squash. Add a sprinkle of cheese or use a vegan soy cheese and vegan margarine to keep this recipe vegan.
Ingredients:
- 1/2 cup pumpkin
- Ener-G egg replacer for 1 egg
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1/8 tsp baking powder
- 1/2 cup flour
- 3 tbsp margarine
- 1/2 cup Parmesan cheese or vegan Parmesan (optional)
Preparation:
Whisk together the pumpkin, egg replacer, salt, nutmeg and baking powder in a large bowl. Slowly add the flour to form a soft dough.
Boil a large pot of water and add a bit of salt. With a wet spoon, carefully drop a teaspoon of the dough into the boiling water. Continue dropping teaspoons of dough into the water.
Allow dumplings to boil for 10-12 minutes. Remove from water and drain in a colander or on paper towels.
In a large skillet over medium heat, melt the margarine. Sautee the dumplings for 7-10 minutes, or until lightly browned. Sprinkle with Parmesan cheese or a vegan cheese substitute, if desired, and serve hot.
