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🍽️ Vegan Bread Dumplings

654 kcal · 30 min · 4 servings

Ingredients

• 400 g spelt rolls (from the day before)
• 400 ml unsweetened almond drink (almond milk)
• 2 onions
• 0.5 bunch parsley (10 g)
• 1 tbsp vegan margarine (15 g each)
• 50 g flaxseed flour
• 4 tbsp whole wheat breadcrumbs (15 g each)
• 2 garlic cloves
• 400 g brown mushrooms
• 3 sprigs thyme
• salt
• pepper
• nutmeg
• 2 tbsp olive oil
• 1 tbsp spelt flour Type 1050 (15 g each)
• 250 ml vegetable broth
• 200 g soy cream

Instructions

1. 1. Cut the rolls into small cubes and place them in a large bowl.
2. 2. Heat the almond drink in a pot over medium heat for about 3 minutes.
3. 3. Pour the warm almond drink over the bread cubes.
4. 4. Let the mixture soak covered for around 10 minutes.
5. 5. Peel the onion and dice it finely.
6. 6. Wash three sprigs of parsley and shake them dry.
7. 7. Finely chop the parsley.
8. 8. Heat margarine in a frying pan.
9. 9. Sauté the onion cubes over low heat for 2 to 3 minutes until translucent.
10. 10. Add the chopped parsley to the onions in the pan.
11. 11. Let the pan mixture cool down for 5 minutes.
12. 12. Add the cooled onion-parsley mixture to the soaked bread.
13. 13. Add flaxseed flour and breadcrumbs.
14. 14. Mix everything into a moldable mass.
15. 15. If necessary, add more breadcrumbs.
16. 16. Let the dumpling mixture soak for about 30 minutes.
17. 17. Peel the remaining onion and the garlic.
18. 18. Finely dice the onion and garlic.
19. 19. Clean the mushrooms and quarter them.
20. 20. Wash the thyme and the remaining parsley and shake them dry.
21. 21. Pluck the thyme leaves from the stems.
22. 22. Finely chop the parsley leaves.
23. 23. Season the bread mixture with salt, pepper, and a pinch of freshly grated nutmeg.
24. 24. Shape eight dumplings from the mixture.
25. 25. Simmer the dumplings in boiling salted water for about 15 minutes over medium heat.
26. 26. Heat oil in a frying pan.
27. 27. Sauté the mushrooms over medium heat for 4 to 5 minutes.
28. 28. Season the mushrooms with salt and pepper.
29. 29. Dust the mushrooms with spelt flour.
30. 30. Cook the mushrooms for another 2 minutes.
31. 31. Add vegetable broth and soy cream to the mushrooms.
32. 32. Let the sauce simmer for about 10 minutes over low heat.
33. 33. Season the sauce with salt and pepper to taste.
34. 34. Stir the chopped parsley and thyme leaves into the sauce.
35. 35. Drain the vegan bread dumplings.
36. 36. Serve the dumplings on a platter together with the mushrooms.

Nutrition per serving

• kcal: 654
• Protein: 18 g · Fett/Fat: 32 g · Carbs: 74 g