Experience the traditional flavors of Lithuania with our vegan Cepelinai recipe. These large potato dumplings are filled with a savory filling made from mashed potatoes, sautéed onions, mushrooms and fresh dill, they are sure to warm you up on a cold day. This recipe is easy to make, vegan, and can be enjoyed by everyone. Whether you're a vegan or not, this Cepelinai is sure to be a hit and a perfect way to experience Lithuanian cuisine. Perfect for a weeknight dinner, or a weekend lunch. Give it a try and you'll see how delicious and satisfying plant-based food can be.
Ingredients:
2 pounds grated potatoes
1 cup grated carrots
1/2 cup grated onion
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup vegan sour cream
1 cup vegan meatless ground meat
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons vegan butter
1 teaspoon caraway seeds
Instructions:
Preheat the oven to 350°F (175°C). Grease a baking sheet with vegan butter.
In a large bowl, mix together the grated potatoes, grated carrots, grated onion, flour, salt, and pepper.
Form the mixture into 8 oval-shaped dumplings, about 2 inches thick.
In a large pot of boiling salted water, cook the dumplings for about 15 minutes, or until they float to the surface. Carefully remove them with a slotted spoon and place them on the prepared baking sheet.
In a pan over medium heat, sauté the onion, garlic, and caraway seeds in vegan butter until the onion is translucent. Add the vegan meatless ground meat and cook for an additional 5-7 minutes, or until the meat is browned.
Spread the vegan sour cream over the dumplings and top them with the sautéed meat mixture.
Bake the dumplings for 20-25 minutes, or until they are golden brown on top.
Serve the cepelinai hot and enjoy!
Note: you can use other vegan meat alternatives like soy protein, seitan or tempeh.
