Vegan Colorful Maultaschen

This vibrant vegan version of the traditional German Maultaschen combines colorful vegetables and herbs wrapped in a delicate dough. Each bite bursts with flavor, showcasing a blend of seasonal produce and spices. Perfect for a hearty meal while being completely plant-based, this recipe respects traditional culinary principles while adding a creative twist.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup water
• 1 tablespoon olive oil
• 1 cup spinach, chopped
• 1 cup carrots, finely diced
• 1 cup bell peppers (red, yellow, green), finely diced
• 1 cup mushrooms, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon nutmeg
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• Vegan butter for frying

Instructions:

1. In a mixing bowl, combine flour and salt. Gradually add water and olive oil, mixing until a smooth dough forms. Cover and let it rest for 30 minutes.
2. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the onion and garlic until translucent.
3. Add the carrots, bell peppers, and mushrooms to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
4. Stir in the spinach, smoked paprika, nutmeg, parsley, salt, and pepper. Cook for an additional 2-3 minutes until the spinach is wilted. Remove from heat and let cool.
5. Roll out the dough on a floured surface until thin. Cut into squares (about 4 inches each).
6. Place a spoonful of the vegetable mixture in the center of each square. Fold over to form a triangle and press the edges to seal.
7. Bring a large pot of salted water to a boil. Cook the Maultaschen in batches for about 5-7 minutes, or until they float to the surface.
8. In a frying pan, melt some vegan butter over medium heat and fry the cooked Maultaschen until golden brown on both sides.
9. Serve warm, garnished with additional fresh herbs if desired.