Description
Homemade lemon pepper vegan ricotta dumplings served alongside a springtime mix of asparagus, peas, and fresh mint. Fresh and comforting!
Ingredients
Scale
- 3 Cups Vegan Ricotta (Try this recipe for Simple Vegan Ricotta Cheese)
- 1 Flax Egg
- 2 1/4 Cup All-Purpose Flour
- 1/2 Cup Semolina Flour
- 2 Tbsp Vegan Butter
- 2 Cloves Garlic (Minced)
- 1/2 lb Asparagus (Chopped into bite-sized pieces)
- 1/4 Cup Lemon Juice
- 1 Cup Fresh Green Peas (Frozen works too)
- 1 Cup Dumpling Water
- 1 Tbsp+ Fresh Cracked Black Pepper
Garnish:
- 2 Tbsp Fresh Mint
- 1 Tbsp Vegan Parmesan Cheese (Try this recipe for Vegan Pepita Parmesan)
- 1/4 Cup Pea Shoots (Optional)
Instructions
- Place the vegan ricotta into a large bowl and add the flax egg. Add the flour a little at a time, stirring to combine thoroughly before adding more until all of the flour is mixed well. Allow dough to rest for 30 minutes.
- Sprinkle the semolina flour onto a large baking sheet and using a spoon scoop a dollop of dough approx 2 inches in diameter. Place them onto the baking sheet and roll them to coat with the semolina flour. Once all of the dough is used, place them into the freezer for at least 30 minutes.
- While the dumplings freeze, prepare the produce for the sauce.
- Cook the dumplings. Place a large pot of water over medium/high heat until it boils. Carefully place the frozen dumplings into the boiling water until they float and are tender. Approx 3 minutes. Remove dumplings from the water with a slotted spoon and set aside.
- Make the sauce. In a deep frying pan, melt the vegan butter over medium heat. Add the garlic and allow to cook for 1 minute. Next add the asparagus and 1 cup of dumpling water, cover and allow the asparagus to cook. Approx 3 minutes. Next add the lemon juice, peas and black pepper.
- Place a few dumplings into a pasta bowl and spoon the sauce over them. Garnish with optional pea shoots, fresh mint and vegan Parmesan, if desired.
- Serve immediately and enjoy!
Notes
- Leftover dumplings and sauce can be refrigerated in an airtight container for up to 5 days or the formed ricotta dumplings can be frozen (prior to boiling) for up to 3 months.
Keywords: Vegan Ricotta Dumpling Recipe, Vegan Spring Gnudi, Lemon Pepper Vegan Ricotta Dumplings