Summary

Ingredients

• 500 g soy strips soaked in 3/4 l vean soup
• 150 g lentils, yellow
• 3 red peppers, diced
• 6 onion (s), diced
• 0.5 liter ½ tomato (s), chunky, (tomato pulp)
• water
• olive oil
• Vegetable broth powder
• pepper
• marjoram
• rosemary
• Lovage

For the dumplings:

• 6 roll (s), stale
• 0.5 liter ½ milk, vegan, e.g., Soymilk
• parsley
• salt
• Flour
• Breadcrumbs
• 4 large egg (s), organic free-range or vegan egg substitute

Print Recipe Pin Recipe

Instructions

1. Sweat the onions in oil, strain the soy strips, squeeze out the liquid and roast with them. Add tomatoes, bell peppers, remaining ingredients and spices to the saucepan, simmer for about 20 minutes.
2. Dice the rolls and mix with all the other ingredients in a large bowl. Transfer to a clean kitchen towel and roll into a roll, tie the ends together. Simmer in a large saucepan with water for 30-45 minutes.
3. Garnish with coarse black pepper and serve. If you like, you can top it off with a splash of soy cream.