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🥗 Vegan Spinach Bread Dumplings with Fresh Salad

594 kcal · 30 min · 4 servings

Ingredients

• day-old rolls 8 pcs.
• oat drink Barista 500 ml
• onions, red 2 pcs.
• leaf spinach 100 g
• margarine, vegan 6 tbsp
• cornstarch 4 tbsp
• nutmeg, ground 1 tsp
• salt pinch
• pepper, black ground pinch
• breadcrumbs 4 tbsp
• mixed leaf salad 1 head
• cherry tomatoes mix 150 g
• radishes 0.5 bunch
• olive oil 2 tbsp
• balsamic vinegar, light 1 tbsp

Instructions

1. 1. Cut the bread rolls into coarse cubes.
2. 2. Place the bread cubes side by side in a shallow dish.
3. 3. Heat the oat drink barista in a pot.
4. 4. Pour the warm oat drink over the bread until they are just covered.
5. 5. Let the bread cool and absorb the drink.
6. 6. Halve the onions and remove the skin.
7. 7. Dice the onions finely.
8. 8. Wash the spinach thoroughly.
9. 9. Let the spinach drain.
10. 10. Heat 2 tablespoons of margarine in a pan over medium heat.
11. 11. Sauté the onions for about 2 minutes.
12. 12. Add the spinach to the pan.
13. 13. Let the spinach wilt for about 2 minutes.
14. 14. Squeeze the bread slightly to remove excess liquid.
15. 15. Place the bread in a bowl.
16. 16. Add cornstarch, onions, spinach, nutmeg, salt, and pepper.
17. 17. Mix all ingredients well.
18. 18. Check the consistency of the mixture.
19. 19. If the mixture is too soft, add breadcrumbs spoonful by spoonful.
20. 20. Wet your hands.
21. 21. Form 8 to 10 dumplings from the mixture.
22. 22. Fill a pot with about 5 liters of salted water.
23. 23. Bring the water to a boil with the lid on.
24. 24. Add the dumplings to the boiling water.
25. 25. Cook the dumplings for about 20 minutes with the lid on over low heat.
26. 26. Remove the dumplings from the water with a slotted spoon.
27. 27. Let the dumplings drain.
28. 28. Melt 4 tablespoons of margarine in a pan over medium heat.
29. 29. Add 2 tablespoons of breadcrumbs.
30. 30. Let the mixture slowly turn brown over low heat for about 8 minutes.
31. 31. Remove the leaf salad from the core.
32. 32. Wash the leaf salad.
33. 33. Spin the leaf salad dry.
34. 34. Wash the cherry tomatoes.
35. 35. Halve the cherry tomatoes.
36. 36. Wash the radishes.
37. 37. Remove the core of the radishes.
38. 38. Slice the radishes thinly.
39. 39. Place leaf salad, cherry tomatoes, and radishes in a bowl.
40. 40. Mix the salad with olive oil and light balsamic vinegar.
41. 41. Season the salad with salt and pepper.
42. 42. Distribute the salad on plates.
43. 43. Arrange the dumplings on the salad.
44. 44. Serve the dumplings with the brown margarine.

Nutrition per serving

• kcal: 594
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 68 g