Adaptation of regional and seasonal Austrian dish. Unfortunately Austrian cuisine is rather bland and so is this dish. It’s essentially pumpkin cooked in vegetable stock with two pieces of vegan Knödel with maroni. The Knödel were better than Austrian average but the dish needed fresh herbs and a source of protein. There was only a small blob of vegan crème fraîche so hardly filling for a dinner dish.
ヴィーガン
