Luleki with raw cheesy garlic sauce vegan gluten free

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It’s my birthday today and since I’m not a sweet tooth I didn’t really want cake. All I wanted was a plate of my late Nonna’s luleki.

Luleki are basically gnocchi that are rolled into oblong shapes and panfried (instead of roundish shape and boiled in salt water). The dough is exactly the same as gnocchi but the panfrying gives them a naughty comfort food quality. These luleki are vegan and gluten free.

I used a roasted pumpkin / potato base instead of just potato as I wanted to add a little bit of sweetness. Rice flour adds a firmness to the dough which I really enjoy. To top it off I made a raw cheesy garlic sauce which is totally guilt free and super yummy.

I don’t make luleki often but this version is so delicious I will have to make them again very soon (and not wait till my birthday to enjoy them).


Luleki with raw cheesy garlic sauce vegan gluten free


 

Luleki with raw cheesy garlic sauce vegan gluten free
 
Author: 
Recipe type: Mains
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 

Luleki are basically gnocchi that are rolled into oblong shapes and panfried (instead of roundish shape and boiled in salt water). The dough is exactly the same as gnocchi but the panfrying gives them a naughty comfort food quality. This recipe serves 4.
Ingredients
Luleki
  • 300 g potato
  • 300 g pumpkin
  • 1 cup rice flour
  • ½ cup coconut flour
  • ½ cup buckwheat flour
  • 2 tsp ground flax
  • 1 tsp salt
  • ½ cup olive oil for frying
Raw cheesy garlic sauce
  • 1½ cup cashews, soaked
  • 1 cup nutritional yeast
  • 1 cup filtered water
  • 1 garlic clove
  • 1 tsp vegetable stock powder (I use Massel)
  • 1-2 tbsp lemon juice, according to taste
  • 1 tsp salt (add less and see if it needs more)
Instructions
Luleki
  1. Roast the pumpkin in the oven for about 40 minutes on 180 degrees.
  2. Peel and cube the potatoes then boil in filtered water.
  3. Mash or puree the pumpkin and potato.
  4. Add flours, flax and salt to the puree.
  5. Set aside for 10 minutes.
  6. Pop the dough on a floured surface (I used some rice flour) and roll out long strips of dough, about 2 cm thick.
  7. Cut the dough strips into 4 cm pieces.
  8. Roll each piece in your hands to form a lulek.
  9. Heat the oil in a pan and add luleke into the pan.
  10. Fry on each side for about 4 minutes or until brown.
  11. Scoop them up and place in a bowl.
Raw cheesy garlic sauce
  1. Soak cashews overnight in filtered water.
  2. Drain cashews and add all ingredients to a high speed blender (I have a Cuisineart and I used a puree setting).
  3. Check the taste and add more lemon juice or salt if desired.
  4. Pour over veggies, pasta, salad or serve as a dip for chips.
Finish the dish
  1. Plate up the luleki and pour sauce over the top. Add chopped parsley and serve.

About The Author

I'm Vanja and I'm a vegan living in Sydney. I was brought up vegetarian from the age of 8. I have been vegan from January 2013 and it was the kindest decision I have ever made. I'm the website and graphic designer here at The Power Plant, as well as a contributing author. I take my own food photos and I love creating new recipes. In real life I'm a marketing consultant at Stace & Co.

One comment

  1. Firstly…Happy Birthday! Hope its a beautiful day in every way for you 🙂 This recipe looks amazing, love gnocchi and this variation would taste sooo good! Thankyou for all the wonderful vegan recipes supplied, inspiring and a must try. Have a gr8 day.

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