German Vegetable Cakes (Gemüseküchlein)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of German Vegetable Cakes (Gemüseküchlein) calories by ingredient
Number of Servings: 10
Ingredients
-
1 C frozen spinach or corn
3/4 C frozen peas
1/2 Pk (100 g, 3.5 oz) tofu
1 C flour
4 tbsp Earth Balance
2-3 tbsp water
1/2 c soy or almond milk
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp corn starch
1 pinch nutmeg
salt
turmeric
garlic
Directions
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.