{"id":5731,"date":"2021-03-29T15:28:35","date_gmt":"2021-03-29T19:28:35","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=5731"},"modified":"2022-09-10T13:53:18","modified_gmt":"2022-09-10T17:53:18","slug":"gluten-free-veggie-meatless-ball-dumplings","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-veggie-meatless-ball-dumplings\/","title":{"rendered":"Gluten-Free, Veggie Meatless-Ball Dumplings"},"content":{"rendered":"

VEGGIE MEATLESS BALLS, (DUMPLINGS)
\n<\/span>Vegan, Gluten-Free, Dairy-Free<\/span>
\n<\/span><\/strong>(and Kneidlach for Passover as well).<\/em><\/span><\/strong><\/p>\n


\nMakes a delightful meatless meal with mushroom gravy and
\nother <\/span><\/strong>veggies. A side dish.\u00a0 A good way to renew leftover
\npotatoes. A perfect compliment to any <\/span><\/strong>clear soup, too! The
\nflavor options are unlimited! (Use your favorite seasoning).
\n<\/span>
\n<\/span><\/strong><\/p>\n

So quick and easy to throw together, and what a refreshing
\n<\/span><\/strong>change from ordinary meatballs or burgers, or appetizers.<\/span><\/strong><\/p>\n

 <\/p>\n

Brown them and Serve them with Zoodles and sauce.<\/span><\/strong>
\nOr coat them in barbeque sauce. Sprinkle with a bit of<\/span><\/strong>
\nsmoked paprika. Wrap in foil and heat on the grill.<\/span><\/strong><\/p>\n

 <\/p>\n

\"\"<\/span><\/strong>\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

\u00a0 \u00a0<\/strong><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

\"\"\"\"<\/p>\n

 <\/p>\n

VEGGIE BALLS DUMPLINGS
\nwith your choice of flavors, simply
\nout of this world!<\/span><\/span><\/strong><\/p>\n

Ingredients\u00a0 \u00a0\u00a0<\/strong><\/span><\/p>\n

4 medium peeled potatoes
\n2 tablespoons oil (avocado or olive)<\/span>
\n2 eggs, beaten or (vegan substitute)<\/span>
\n1\u20443 cup plus <\/span>1 tbs. potato starch
\nAdd oat flour as needed until it forms a very moist dough.
\n<\/span>1\u20442 tsp. salt<\/span>
\n1\u20444 tsp. white pepper
\n
\nAny Combo<\/strong><\/span>
\n1 tbs. fresh dillweed, minced
\nOR <\/strong>1 tsp. dried dillweed
\n1\/4 tsp. dried basil
\n1\/8 tsp. coriander
\n1\/8 tsp. Turmeric
\n1\/8 tsp. garlic powder
\n
\nAdd in: <\/strong>1\/2 cup chopped cooked veggies,
\ncauliflower, carrots, or mushrooms, etc.
\n
\nOPTIONAL <\/strong>(for Italian flavor)
\n<\/strong>Oregano, Tarragon, Basil
\n<\/span>1\/4 to 1\/2 tsp oregano (Italian)
\nPinch of red pepper for spicy
\nTomato sauce<\/span><\/p>\n

 <\/p>\n

Bush with egg or oil and roll in
\n1\/2 cup seasoned bread crumbs for
\ncoating and saut\u00e9ing or baking.<\/span><\/p>\n

Saut\u00e9 and sprinkle with paprika for color<\/span><\/p>\n

 <\/p>\n

For Swedish Style Meatless
\nBalls <\/span><\/strong>Add *Mushroom gravy
\n<\/span><\/strong>(recipe below).<\/span><\/em><\/p>\n

 <\/p>\n

DIRECTIONS<\/span><\/strong>
\nCut potatoes into large chunks and boil in water until soft.
\nDrain and allow <\/span>to cool. Once cool, mash with oil, eggs, salt,
\npepper and dillweed. Stir in potato <\/span>starch until thoroughly combined,
\nand refrigerate the mixture for 1 hour.<\/span><\/p>\n

\"\"<\/p>\n

Bring soup (or a pot of lightly salted water) to a boil. Use your
\nhands to gently <\/span>form rough ball shapes from one tablespoon of
\nbatter at a time, <\/span>and submerge <\/span>dumplings in the boiling soup
\nor water.<\/span><\/p>\n

If you prefer, you may use a soup spoon or ice cream scoop
\nto move free-form spoonsful of batter into the pot.<\/span><\/p>\n

Boil for approximately 5-6 minutes. The dumplings will float
\nup to the surface quickly <\/span>but will need several additional minutes
\nto cook all the way through.<\/span><\/p>\n

\"\"<\/p>\n

Serve in soup, or as a side dish with or without
\noptional toppings.<\/span><\/p>\n

Optional Side Dish Toppings:
\n<\/strong>Sprinkle with paprika, chopped parsley, or ladle on some<\/span>
\nvegan mushroom gravy or vegan cheese sauce or sour<\/span>
\ncream.<\/span><\/p>\n

*Mushroom gravy
\n<\/span><\/strong><\/p>\n

Mushroom Gravy \u2013 Just 6 Ingredients!<\/span>
\nTotal Time: 20m Yield: 1 1\/4 cup 5\/5<\/span><\/p>\n

Ingredients<\/span>
\n8 oz. sliced mushrooms<\/span>
\n2 1\/2 tsp. minced garlic<\/span>
\n1\/2 tsp. salt<\/span>
\n1\/2 cup vegetable broth<\/span>
\n2 tbs. flour of choice<\/span><\/p>\n

optional 1\/4 tsp. dried thyme, <\/span>
\n1\/3 cup diced onion<\/span>
\n1\/3 cup diced carrots<\/span><\/p>\n

Instructions<\/span><\/strong>
\nSaut\u00e9 in 2 tsp oil or water on med heat in a non-stick pan until it starts <\/span>
\nto brown: mushrooms, salt, garlic, and optional thyme. Stir <\/span>
\noccasionally. The mushrooms will get watery. Let cook until it starts <\/span>
\nto look dry again. Blend some broth\u00a0 with the flour until smooth, then
\nwhisk it into the mushrooms and cook, stirring as needed <\/span>until it thickens.<\/span><\/p>\n

Vegan Gluten-Free Brown Gravy<\/span><\/strong>
\nThis vegan gravy is the best ever. It’s rich and flavorful, <\/span>
\neasy to make, hearty and satisfying and just perfect over <\/span>
\nmashed potatoes.<\/span>
\nCook Time: 20 minutes Servings: 10 Calories: <\/span>
\n\u00bc cup Vegan Butter (56g)<\/span>
\n1 Med. Onion, Instead we use celery finely chopped<\/span>
\n1 tsp Crushed Garlic<\/span>
\n2-3\/4 Tbs. oat flour<\/span>
\n1-1\/4 tsp Tapioca starch<\/span>
\n1 cup Coconut Milk (240ml) Canned, Full Fat, Unsweetened<\/span>
\n2 Tbs. Dark Soy Sauce<\/span>
\n2 cups Vegetable Stock (480ml)<\/span>
\n\u00bd tsp Ground Black Pepper<\/span>
\nSea Salt to taste<\/span>
\n
\nInstructions<\/span><\/strong>
\nAdd the vegan butter to a saucepan and let it melt. Then <\/span>
\nadd the chopped onions and garlic and fry in the butter <\/span>
\nuntil very soft and translucent.<\/span>
\n
\nMix the flour and a little of the coconut milk together and <\/span>
\nmix it into a paste. Then add the rest of the coconut milk <\/span>
\nto the paste and whisk it in so that the flour and coconut <\/span>
\nmilk is well combined and free of lumps.<\/span>
\n
\nThen add the flour and coconut milk mix to the saucepan <\/span>
\nalong with the soy sauce and vegetable stock and whisk <\/span>
\ntogether. Bring to the boil, whisking constantly and then let <\/span>
\nit boil for a few minutes until it thickens. You don\u2019t need it to <\/span>
\nget very thick, because you want it to be a nice pourable <\/span>
\nconsistency. Add some black pepper and then sea salt to taste.<\/span>
\n
\nServe over mashed potatoes or over anything that needs a <\/span>
\ndelicious rich gravy.<\/span>
\nThe gravy doesn\u2019t taste like coconut at all, but you can make <\/span>
\nthis with a different non-dairy milk such as soy milk or almond milk. <\/span>
\nIt won\u2019t be quite as rich, but it will still be very good.<\/span>
\nThe dark soy sauce gives this gravy it\u2019s beautiful color. However, <\/span>
\nyou can use a regular soy sauce as well, but the color will be lighter.<\/span>
\nTo make this gravy gluten-free you can try a gluten-free soy sauce or <\/span>
\ntamari. I have not tested it this way but have made other sauces with <\/span>
\ngluten-free all purpose flour and it has worked perfectly.<\/span>
\nAdapted from Author: Alison Andrews https:\/\/lovingitvegan.com\/<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 A good way to renew leftover potatoes. A perfect compliment to any clear soup, too! The flavor options […]<\/p>\n","protected":false},"author":1,"featured_media":6951,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,63,422,423,247],"tags":[242,23,29,46,424,28,243,51,465],"class_list":["post-5731","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-dairy-free","category-passover","category-side-dish","category-vegan","tag-appetizer","tag-dairy-free","tag-easy","tag-gluten-free","tag-potato-dumplings","tag-quick","tag-side-dish","tag-vegan","tag-veggie-balls"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5731","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=5731"}],"version-history":[{"count":16,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5731\/revisions"}],"predecessor-version":[{"id":7720,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/5731\/revisions\/7720"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/6951"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=5731"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=5731"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=5731"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}