(For all ingredients, please use organic versions if available)
Boiled cassava, mashed
Tofu, finely diced
Soy protein mince
Bell pepper, chopped
- Mix the flour with a little bit of mashed cassava, salt to taste, and a little bit of oil.
- Add in a little warm water.
- Knead the dough, but not too much. This will become a consistent dough to start filling the gnocchi.
- Make balls from the dough, make a hole in the middle and put it on the dish.
- To make the filling for the gnocchi, heat some oil in the pan.
- Add in the tofu that already lightly fried.
- Add in salt to taste and the spices.
- Add in a little bit of green onion, cilantro, and parsley.
- Fry it until golden brown. This filling must be dry to fill inside the gnocchi so that at the time of boiling it does not break apart.
- Place the filling in a dish.
- To start filling, take the ball dough, put a little bit of vegan butter in the hole, add in a little bit of the tofu filling, and then seal the ball until all filling are closely covered. Do it to all the balls.
- To make the mushroom sauce, put some oil in a hot pan.
- Add in the soy protein, the mushroom fungus, and the button mushrooms.
- Fried them all well.
- Add in the garlic, onion, and the red bell pepper.
- Stir well and let it become well browned.
- Take a small amount of flour, a little warm water, a little soy sauce, and stir.
- Prepare some flour mixture to make the sauce more consistent.
- The sauce is ready.
- Meanwhile, start boiling some water in a pot. When the water is already boiling, add the dough ball (the gnocchi) little by little. As this is getting cooked, add the spices and salt to taste.
- Add in some green onion, parsley and cilantro. Stir it well.
- Also add a little of vegan butter.
- The gnocchi should not stay more than 10 minutes in water.
- Add slowly the sauce that already prepared.
- Put a little more vegan butter and stir.
- When the gnocchi sauce is consistently combined, remove from the heat and place it on the dish.
- Ready to be served.