Baked Pumpkin and Potato Dumplings: Tasty, Healthy, and Low in Calories

Slice the potatoes, pumpkin, and onion into slices about one centimeter thick, leaving the skin on. Bake at 180°C for about 20 minutes to soften. Once ready, let cool.

Hydrate the textured soybeans according to the package instructions (usually by submerging them in cold water). Add the bay leaf and two minced garlic cloves. Once the soybeans are hydrated, place them in a blender until smooth and lump-free.

Remove the skins from the onion, roasted potato, and pumpkin and add them to the blender along with the salt and black pepper. Blend until well combined, then let sit in the refrigerator for at least an hour to reach the desired consistency.

Once the pre-set time has elapsed, take a portion of the dough and form pumpkin and potato balls with your hands, coat them with breadcrumbs, and bake for a few minutes.