KLUSKI, A.K.A. LAZY DUMPLINGS
SERVES 4 PORTIONS
FOR THE KLUSKI
1 cup (235 ml) warm water
2 tbsp. (15 g) tapioca flour
2 cups (260 g) unbleached all- purpose flour
1 tsp. nutritional yeast
1/4 tsp. salt
FOR THE ASSEMBLY
1 tbsp. (10 g) soy-free vegan butter or coconut oil
1 cup (140 g) diced yellow onion
2 cups (310 g) cooked green or brown lentils
1 1/2 cubes (15 g) vegan beef bouillon, crumbled
1 tbsp. (10 g) unbleached all-purpose flour
1 to 1 1/2 cups (235-335 ml) reserved kluski-boiling water
Pinch of salt, or to taste
Pinch of black pepper, or to taste
2 cups (300 g) cooked green peas
2 large tomatoes, sliced
NUTRITIONAL VALUES
Calories: 626kcal
Fat: 6.8g (3.8g S.Fat)
Carbs: 110g
Protein: 29.5g
Sugar: 7.9g
Sodium: 795mg
METHOD
TO MAKE THE KLUSKI
Whisk together the warm water and tapioca flour in a small bowl. Place aside. Sift together the flour, nutritional yeast, and salt in a large mixing bowl. Fold together the tapioca mixture and the flour mixture for 1 minute.
Bring 2 quarts (1895 ml) of water to a boil in a large pot over medium-high heat. When the water is boiling, drop in thumb-sized oblong dumplings. I usually do this by pulling the dough up the side of the mixing bowl with a metal spoon and cutting it with the spoon's side.
Do not overcrowd the pot because it will expand. Boil the kluski for 3–4 minutes, or until they begin to float on top of the water and become opaque. Once all of the dough has been cooked, place the kluski on a plate and set aside. Do not discard the boiling water; save 2 cups for the sauce.
TO ASSEMBLE
Warm the vegan butter in a large saucepan over medium heat. When the oil is hot, add the yellow onions and cook for 5 minutes, or until they are translucent. Then, add the lentils to the pan, sprinkle with the vegan beef bouillon and flour, stir to coat, and cook for 2 minutes.
To begin, add 1 cup (235 mL) of the reserved boiling water to the pan and simmer for 5 minutes, stirring occasionally, over medium- low heat. After the sauce has thickened, decide whether to add another 1/2 to 1 cup (120 to 235 ml) of water to thin it out further. Add the kluski to the pan and cook for 10 minutes, covered. Season to taste with salt and pepper.
Distribute the peas and tomato slices among four bowls or plates, then top with the kluski-lentil mixture. Serve immediately.
Bring 2 quarts (1895 ml) of water to a boil in a large pot over medium-high heat. When the water is boiling, drop in thumb-sized oblong dumplings. I usually do this by pulling the dough up the side of the mixing bowl with a metal spoon and cutting it with the spoon's side.
Do not overcrowd the pot because it will expand. Boil the kluski for 3–4 minutes, or until they begin to float on top of the water and become opaque. Once all of the dough has been cooked, place the kluski on a plate and set aside. Do not discard the boiling water; save 2 cups for the sauce.
To begin, add 1 cup (235 mL) of the reserved boiling water to the pan and simmer for 5 minutes, stirring occasionally, over medium- low heat. After the sauce has thickened, decide whether to add another 1/2 to 1 cup (120 to 235 ml) of water to thin it out further. Add the kluski to the pan and cook for 10 minutes, covered. Season to taste with salt and pepper.
Distribute the peas and tomato slices among four bowls or plates, then top with the kluski-lentil mixture. Serve immediately.
RECIPE NOTES
If vegan beef crumbles are available, use 2 cups (approximately 220 g) instead of the lentils for a more "traditional" version of this recipe. I made this for my parents the first time I made it vegan, and they couldn't believe how good it was!
