Vegan Buddha Bowl with Gnocchi, Hasselback Potatoes, Lentil Stew, Cabbage, Broccoli, Mushrooms and Corn 🌽🤤 Created by @elavegan 💛
Shared Via @GlowingPlants ✨🌿 #GlowingPlants
2 1/4 lbs potatoes (e.g. Yukon Gold), peeled and chopped (1 kg)
1 1/2 to 2 cups chickpea flour (180-240 g)
1 cup tapioca flour + more for dusting (120 g)
1/2 tsp sea salt
Peel and chop potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, drain. Transfer back to the pot and mash with a potato masher (don’t use a food processor or blender).
Add 1 1/2 cups of chickpea flour and the tapioca flour and knead with your hands until a dough forms.
The dough might still be a bit sticky but it should be fine to handle. However, if the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 1 1/2 cups or 1 2/3 cups or up to 2 cups of chickpea flour.
Cut the dough into equally sized pieces and dust with a little bit tapioca flour.
With your fingers, roll each piece to strands. Use a knife to cut the dough into 1-inch pieces and form them to small balls with your hands.
Add the gnocchi to a pot of salted boiling water. Once the gnocchi rise to the surface (after only 2-4 minutes), remove them with a slotted spoon.
You can now serve them with a sauce of choice OR fry them for a few minutes in a pan with a little bit of vegan butter or vegetable oil. They will turn crispy and even more delicious.
Lentil Stew ~
1 cup dry lentils (190 g)
1 large onion (chopped)
2 cloves of garlic (minced)
1 tbsp oil (for frying)
3 tbsp white wine (40 ml) (optional)
3 cups vegetable broth (720 ml)
2 cups mushrooms sliced (135 g)
2 tbsp soy sauce (wheat free if GF)
1 tbsp balsamic vinegar
1-2 tsp each of dried parsley, thyme and oregano (use more, if fresh)
A splash of coconut milk canned (for extra creaminess)
1/2 tbsp cornstarch (to thicken)
black pepper and chili flakes to taste
Recipe continued in comments…