Summary

Ingredients

• 5 roll (s), vegan
• 0.5 liter ½ rice milk (rice drink) or soy milk
• 1 tablespoon egg substitute powder no egg822; or arrowroot starch
• 2 tablespoon parsley, fresh
• a bit salt
• some nutmeg
• some turmeric
• some marjoram
• some flour
• 1 packet mushrooms, approx. 250 - 300 g
• 2 carrot (s)
• 1 tablespoon parsley, fresh
• some coconut oil or olive oil for frying
• some salt and pepper
• some nutmeg
• some soy cream (soy cream cuisine)

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Instructions

1. For the bread dumplings, cut the rolls into thin slices, put the rice milk, egg substitute, salt, pepper, marjoram, nutmeg and parsley in a bowl and mix well. The addition of turmeric is not only healthy, but also gives it a nice color. Crush the bread rolls. Then let it steep. The mass should be well moistened, but not runny. Add some flour to the dough and knead well again. It should not be too runny, but also not sticky, if necessary add a little rice milk or flour. Form dumplings from the mixture and soak in boiling salted water. Simmer for about 20 minutes, depending on the size.
2. In the meantime, wash, clean and slice the mushrooms. Sweat the chopped onion in a little oil in a coated saucepan, add the mushrooms and fry briefly. Season with salt, pepper, nutmeg and add a little water. Simmer on a low flame for about 5 minutes. Peel the carrots and cut into thin slices, then add to the mushrooms and simmer for another 10 minutes until they are soft. Add parsley and soy cream and season again to taste.
3. The recipe can also be made without carrots.
4. The next day I cut the remaining bread dumplings into slices, fry them in coconut oil on both sides and enjoy them with applesauce.