Gluten-Free, Veggie Meatless-Ball Dumplings

VEGGIE MEATLESS BALLS, (DUMPLINGS)
Vegan, Gluten-Free, Dairy-Free
(and Kneidlach for Passover as well).

Makes a delightful meatless meal with mushroom gravy and
other veggies. A side dish.  A good way to renew leftover
potatoes. A perfect compliment to any clear soup, too! The
flavor options are unlimited! (Use your favorite seasoning).

So quick and easy to throw together, and what a refreshing
change from ordinary meatballs or burgers, or appetizers.

Brown them and Serve them with Zoodles and sauce.
Or coat them in barbeque sauce. Sprinkle with a bit of
smoked paprika. Wrap in foil and heat on the grill.

VEGGIE BALLS DUMPLINGS
with your choice of flavors, simply
out of this world!

Ingredients    

4 medium peeled potatoes
2 tablespoons oil (avocado or olive)
2 eggs, beaten or (vegan substitute)
1⁄3 cup plus 1 tbs. potato starch
Add oat flour as needed until it forms a very moist dough.
1⁄2 tsp. salt
1⁄4 tsp. white pepper

Any Combo
1 tbs. fresh dillweed, minced
OR 1 tsp. dried dillweed
1/4 tsp. dried basil
1/8 tsp. coriander
1/8 tsp. Turmeric
1/8 tsp. garlic powder

Add in: 1/2 cup chopped cooked veggies,
cauliflower, carrots, or mushrooms, etc.

OPTIONAL (for Italian flavor)
Oregano, Tarragon, Basil
1/4 to 1/2 tsp oregano (Italian)
Pinch of red pepper for spicy
Tomato sauce

Bush with egg or oil and roll in
1/2 cup seasoned bread crumbs for
coating and sautéing or baking.

Sauté and sprinkle with paprika for color

For Swedish Style Meatless
Balls Add *Mushroom gravy
(recipe below).

DIRECTIONS
Cut potatoes into large chunks and boil in water until soft.
Drain and allow to cool. Once cool, mash with oil, eggs, salt,
pepper and dillweed. Stir in potato starch until thoroughly combined,
and refrigerate the mixture for 1 hour.

Bring soup (or a pot of lightly salted water) to a boil. Use your
hands to gently form rough ball shapes from one tablespoon of
batter at a time, and submerge dumplings in the boiling soup
or water.

If you prefer, you may use a soup spoon or ice cream scoop
to move free-form spoonsful of batter into the pot.

Boil for approximately 5-6 minutes. The dumplings will float
up to the surface quickly but will need several additional minutes
to cook all the way through.

Serve in soup, or as a side dish with or without
optional toppings.

Optional Side Dish Toppings:
Sprinkle with paprika, chopped parsley, or ladle on some
vegan mushroom gravy or vegan cheese sauce or sour
cream.

*Mushroom gravy

Mushroom Gravy – Just 6 Ingredients!
Total Time: 20m Yield: 1 1/4 cup 5/5

Ingredients
8 oz. sliced mushrooms
2 1/2 tsp. minced garlic
1/2 tsp. salt
1/2 cup vegetable broth
2 tbs. flour of choice

optional 1/4 tsp. dried thyme,
1/3 cup diced onion
1/3 cup diced carrots

Instructions
Sauté in 2 tsp oil or water on med heat in a non-stick pan until it starts
to brown: mushrooms, salt, garlic, and optional thyme. Stir
occasionally. The mushrooms will get watery. Let cook until it starts
to look dry again. Blend some broth  with the flour until smooth, then
whisk it into the mushrooms and cook, stirring as needed until it thickens.

Vegan Gluten-Free Brown Gravy
This vegan gravy is the best ever. It’s rich and flavorful,
easy to make, hearty and satisfying and just perfect over
mashed potatoes.
Cook Time: 20 minutes Servings: 10 Calories:
¼ cup Vegan Butter (56g)
1 Med. Onion, Instead we use celery finely chopped
1 tsp Crushed Garlic
2-3/4 Tbs. oat flour
1-1/4 tsp Tapioca starch
1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened
2 Tbs. Dark Soy Sauce
2 cups Vegetable Stock (480ml)
½ tsp Ground Black Pepper
Sea Salt to taste

Instructions
Add the vegan butter to a saucepan and let it melt. Then
add the chopped onions and garlic and fry in the butter
until very soft and translucent.

Mix the flour and a little of the coconut milk together and
mix it into a paste. Then add the rest of the coconut milk
to the paste and whisk it in so that the flour and coconut
milk is well combined and free of lumps.

Then add the flour and coconut milk mix to the saucepan
along with the soy sauce and vegetable stock and whisk
together. Bring to the boil, whisking constantly and then let
it boil for a few minutes until it thickens. You don’t need it to
get very thick, because you want it to be a nice pourable
consistency. Add some black pepper and then sea salt to taste.

Serve over mashed potatoes or over anything that needs a
delicious rich gravy.
The gravy doesn’t taste like coconut at all, but you can make
this with a different non-dairy milk such as soy milk or almond milk.
It won’t be quite as rich, but it will still be very good.
The dark soy sauce gives this gravy it’s beautiful color. However,
you can use a regular soy sauce as well, but the color will be lighter.
To make this gravy gluten-free you can try a gluten-free soy sauce or
tamari. I have not tested it this way but have made other sauces with
gluten-free all purpose flour and it has worked perfectly.
Adapted from Author: Alison Andrews https://lovingitvegan.com/