Vegan Swabian pockets with veggie filling
When I was a kid, I ate swabian pockets like crazy. In broth, fried or raw. You could wrap my whole family in swabian pockets, we would feel so comfortable! Unfortunately there are a lot of eggs in the dough and the filling is to 90% made of meat. Puuuh! So it's time to fill these pockets up with some veggies and make this recipe vegan.
Vegan Swabian Pockets
- 200 g (7 oz) semolina
- 200 g (1.5 cup) flour
- ca. 150 ml (0.6 cups) water
- 1 tbsp olive oil
- 1 tsp salt
- 300 g (10.5 oz) potatoes
- 1 onion
- 100 g (3.5 oz) leek
- 100 g (3.5 oz) canned shiitake mushrooms
- 150 g (5.3 oz) smoked tofu
- 1/2 bread bun
- 1/2 of bunch of parsley
- 1 tsp nutmeg
- 1 tbsp „Delikatessbrühe“ (special kind of veggie stock)
- Mix ingredients for the dough in a big bowl. Knead for 2-3 minutes.
- Put dough into plastic wrapping and place in refrigerator for one hour.
- In the meantime peel and chop potatoes and cook until soft. Mash the cooked potatoes and let chill.
- Peel and chop onion, wash and cut leek into rings.
- Finely chop tofu. Fry tofu in a big pan with some oil for 3-4 minutes.
- Now add shiitakte mushrooms, leek and onions into the pan. Let fry until everything gets slightly brown.
- Cut the bread rolls in small pieces.
- In a big bowl mix all the ingrdients for the filling with your hands.
- Wash and chop parsley and fold in.
- Roll out the dough onto a floured surface.
- Cut pockets out of the dough and fill with 1-2 tbsp of filling.
- Lay a second layer of dough on top of the first. Press down firmly.
- Heat veggie stock and let the swabian pockets simmer for about 10 to 15 minutes, depending upon the size. (Afterwards you can also fry them in a pan with vegn butter and serve with potato salad.)