Vegetarian

German Vegetable Cakes (Gem?sek?chlein) takes several minutes to prepare.

German Vegetable Cakes (Gem?sek?chlein) takes 20 minutes to cook.

German Vegetable Cakes (Gem?sek?chlein) makes 10 servings.

The ingredients for German Vegetable Cakes (Gem?sek?chlein) are:

1 C frozen spinach or corn
3/4 C frozen peas
1/2 Pk (100 g, 3.5 oz) tofu
1 C flour
4 tbsp Earth Balance
2-3 tbsp water
1/2 c soy or almond milk
1 tbsp lemon juice
2 tbsp nutritional yeast
2 tbsp corn starch
1 pinch nutmeg
salt
turmeric
garlic

Here is how you make German Vegetable Cakes (Gem?sek?chlein):

Mix flour with Earth Balance and water into a smooth dough ball. Cool in the fridge for 1/2 an hour.Cook vegetables with salt and nutmeg about 10 minutes, drain.Smash tofu and puree with soy milk, lemon juice, nutritional yeast, starch, some salt, some oil if wanted, optional garlic and turmeric.Divide dough into six pieces and push into oiled muffin pans so that the bottom and sides are covered.Fill the muffins with the vegetable mix, and add tofu cream on the top (or mix tofu and vegetables).Cook at 350 degrees F for 20 minutes.Number of Servings: 10Recipe submitted by SparkPeople user ERIKA00177.

The nutritional information for German Vegetable Cakes (Gem?sek?chlein) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 85.5

• Total Fat: 5.1 g
• Cholesterol: 0.0 mg
• Sodium: 74.2 mg
• Total Carbs: 8.1 g
• Dietary Fiber: 1.4 g
• Protein: 2.7 g

German Vegetable Cakes (Gem?sek?chlein) is German cuisine.

The dietary needs meet for German Vegetable Cakes (Gem?sek?chlein) is Vegan