Grünkern Patties with Orange Sauce

Ingredients

• 1 package potato dumplings from EDEN (2 x 4 dumplings; available at Reformhaus®)
• 2 onions
• 1 Carrot
• 1 package vegan grünkern burgers from Bauck (160 g; available at Reformhaus®)
• 2 Garlic cloves
• 5 tbsp olive oil from Dr. Budwig (available at Reformhaus®)
• 200 ml orange juice from Voelkel (available at Reformhaus®)
• 1 tbsp Vitam-R yeast extract Classic (available at Reformhaus®)
• herb salt from Brecht (available at Reformhaus®)
• pepper from Brecht (available at Reformhaus®)
• 1 tbsp starch from Bauck (available at Reformhaus®)
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Whisk potato dumpling flour with cold water according to package instructions and let soak for 15 minutes.

2. 2.

   While that steams, peel one onion and dice finely. Peel and grate the carrot coarsely. Add the grünkern burger mix with carrot and onion to a bowl and pour in 250 ml boiling water as directed; stir well and let sit for about 10 minutes.

3. 3.

   Peel the remaining onion and garlic, dice them. Heat olive oil in a pan and sauté both for 2 minutes over high heat. Deglaze with orange juice and 200 ml water, bring to boil for 3 minutes on high heat. Stir in Vitam-R and season with herb salt and pepper.

4. 4.

   Transfer everything into a tall container and blend finely with an immersion blender. Return the sauce to the pan and re‑boil. In a small bowl mix starch with 5 tbsp cold water, stir into the sauce until it thickens to a creamy consistency. Remove from heat and set aside.

5. 5.

   Using damp hands shape 8 dumplings from the potato mixture and gently drop them into a large pot of hot water. Simmer on low heat for about 20 minutes as per package instructions.

6. 6.

   Meanwhile, using damp hands form 4–8 patties from the grünkern burger mix. Heat 3 tbsp olive oil in a large pan and fry the patties until golden brown on both sides.

7. 7.

   Wash, dry, and finely chop parsley. Plate two dumplings with one or two patties per dish, drizzle with sauce, and sprinkle with parsley before serving.