Summary

Ingredients

• 500 g beans, reen
• 1 tube tomato paste
• 2 onions)
• 400 ml vegetable stock
• 1 teaspoon oregano
• 2 teaspoons basil
• 0.5 ½ bunch parsley
• 0.5 teaspoon ½ rosemary, dried
• 1 teaspoon sea salt
• pepper
• olive oil

For the dumplings:

• 180 g okara or 200 natural tofu, finely crumbled
• 200 g breadcrumbs
• 2 tablespoon flour, (whole grain)
• 1 egg (s), or egg substitute
• 1 clove garlic
• 1 small onion (s), cut into fine cubes
• 1 teaspoon vegetable stock, instant
• Pepper, from the mill
• sea salt
• 0.5 teaspoon ½ cinnamon, ground
• 2 teaspoons paprika powder, noble sweet
• 0.5 teaspoon ½ oregano, dried
• 0.5 teaspoon ½ marjoram, dried
• 0.25 teaspoon ¼ rosemary, dried
• Oil, for frying
• Soy milk (soy drink), or water

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Instructions

1. Clean the beans and cut into bite-sized pieces. Dice the onions.
2. Heat the olive oil in the pan, stir in the tomato paste and add the onion cubes. When the onions are slightly translucent, deglaze with the vegetable stock. Add the beans and simmer on a low heat until the beans are soft. Season to taste with salt, pepper and the spices.
3. For the vegetarian dumplings, process all the ingredients into a smooth dough. If the dough is too soft, add some breadcrumbs or flour. If the batter is too crumbly, work in a sip of soy milk or water. Cut off some of the mixture with a teaspoon, shape the mixture into small dumplings with your hands and fry in a pan with oil until golden brown. I prefer to do it over medium heat and fry for longer (approx. 15-20 minutes). To do this, heat the pan with the oil on the highest level and add the dumplings. Immediately reduce the heat and turn when the dumplings are golden brown.
4. Long grain rice or jacket potatoes go well with this.
5. Tip:
6. The recipe uses flat green beans, not runner beans.