Mix the pasta flour, semolina and a pinch of salt in a bowl. Add olive oil and approx. 200 ml water and knead with the dough hook of the food processor for 4-6 minutes. Knead the dough with your hands on a lightly floured work surface for 5-6 minutes to form a smooth dough. Roll into a ball, flatten slightly and wrap in cling film and leave to rest in the fridge for about 1 hour.
Peel the potatoes, cut them roughly, rinse them in cold water and cook them in boiling salted water for about 20 minutes until soft. Drain and let it steam out well. Press through the potato press twice. Roast the nuts and almonds in a hot pan without oil, let them cool and chop finely.
Dice the onion finely. Heat vegan butter in a pan and sauté onion over medium heat for 3-4 minutes until translucent. Rinse the parsley, shake dry, pluck the leaves and chop finely. Mix the mashed potatoes, nuts, almonds, onion and parsley. Season with salt, pepper and nutmeg. Allow to cool covered with cling film.
Take the dough out of the fridge, knead it again and roll it out on a lightly floured work surface to a thickness of approx. 2 mm. Cut out 20 rectangles (6 x 12 cm). Lightly moisten the edges with water. Place 1 tablespoon of filling on each lower narrow side of the rectangles. Fold the dough over the filling and press the edges firmly. Place the Maultaschen on a lightly floured baking tray and chill.
Bring the vegetable broth with the bay leaf, mustard seeds, salt and pepper to the boil and let it simmer over a low heat for about 30 minutes. Rinse the parsley and chervil, shake dry, pluck the leaves and chop roughly. Cut the pea cress from the bed.
Rinse the lemon with hot water, grate dry, peel the peel thinly with a peeler without leaving the white part and dice finely. Halve the lemon and squeeze 1-2 tablespoons of lemon juice from one half. Rinse the peppers, grate them dry, quarter them, clean them, remove the seeds and cut them into very fine cubes. Peel and finely grate horseradish. Mix lemon zest, juice, paprika, horseradish and olive oil. Season with salt and pepper.
Bring the broth to the boil and let the Maultaschen simmer (do not boil!) over the lowest heat for about 10-12 minutes. Top with some broth, salsa and herbs and serve.