German Vegetable Cakes (Gemüseküchlein)
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 C frozen spinach or corn3/4 C frozen peas1/2 Pk (100 g, 3.5 oz) tofu1 C flour4 tbsp Earth Balance 2-3 tbsp water1/2 c soy or almond milk1 tbsp lemon juice2 tbsp nutritional yeast2 tbsp corn starch1 pinch nutmegsaltturmericgarlic
Mix flour with Earth Balance and water into a smooth dough ball. Cool in the fridge for 1/2 an hour.
Cook vegetables with salt and nutmeg about 10 minutes, drain.
Smash tofu and puree with soy milk, lemon juice, nutritional yeast, starch, some salt, some oil if wanted, optional garlic and turmeric.
Divide dough into six pieces and push into oiled muffin pans so that the bottom and sides are covered.
Fill the muffins with the vegetable mix, and add tofu cream on the top (or mix tofu and vegetables).
Cook at 350 degrees F for 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ERIKA00177.
Cook vegetables with salt and nutmeg about 10 minutes, drain.
Smash tofu and puree with soy milk, lemon juice, nutritional yeast, starch, some salt, some oil if wanted, optional garlic and turmeric.
Divide dough into six pieces and push into oiled muffin pans so that the bottom and sides are covered.
Fill the muffins with the vegetable mix, and add tofu cream on the top (or mix tofu and vegetables).
Cook at 350 degrees F for 20 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user ERIKA00177.
Nutritional Info Amount Per Serving
- Calories: 85.5
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 74.2 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.4 g
- Protein: 2.7 g
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