Wholemeal Bread Dumplings with Mushroom Cream Sauce

Summary

Ingredients

• 300 g bread rolls, whole rain, vean, dry
• 2 tablespoon margarine, vegan (e.g. Alsan)
• 3 tablespoon soy flour, full fat
• 250 ml soy milk (soy drink), approx.
• 1 onion (s)
• 1 teaspoon sea salt
• 1 handful parsley, chopped
• Nutmeg, freshly grated
• pepper from the grinder
• Salt water

For the sauce:

• 7 medium mushrooms, brown
• 0.5 ½ cup soy cream (soy cream cuisine)
• 0.5 ½ cup water
• 0.5 ½ cube vegetable stock, vegan
• 1 onion (s)
• 1 tablespoon margarine, vegan
• 1 handful parsley, chopped
• Nutmeg, freshly grated
• pepper from the grinder
• possibly sauce thickener, vegan or cornstarch
• possibly water to mix the cornstarch

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Instructions

1. Get the wholemeal rolls at best a few days in advance. I use baked rolls. Bake the rolls according to the instructions on the packet and let them dry for at least a day.
2. For the bread dumplings, cut the dried rolls into cubes and place in a bowl, then add the soy flour, half of the vegan margarine intended for the dumplings (melt), the soy milk, pepper, salt and nutmeg. Mix everything well and let rest for a few minutes.
3. Meanwhile, cut the onion into as small cubes as possible and fry in the remaining half of the vegan margarine until it is slightly brown. Finally add the onion and the chopped parsley to the dough, mix everything again - let it soak for another 20 minutes.
4. If the dough is not moist enough afterwards, you may want to add a shot more soy milk - it should not get too moist, however, a few not completely soaked bread cubes are not a problem.
5. Then shape the dumplings (with wet hands if necessary) until a firm, smooth ball is formed and then wrap in cling film. At this point it is possible to freeze some of the dumplings (with cling film and in the freezer bag), as the amount is relatively generous for two people.
6. Finally, put the dumplings (with the cling film) in sufficient boiling salted water, but then reduce the temperature immediately, because the dumplings should only steep in hot water - depending on their size, 15-20 minutes.
7. While the dumplings are brewing, the sauce can be prepared. For this purpose, cut the mushrooms (fresh ones should definitely be used!) And dice the onions and chop the parsley.
8. Then heat the margarine in a saucepan and fry the onion cubes for a few minutes until they are lightly brown. Then add the mushroom slices and fry for about five minutes. Now deglaze with the soy cream and water and add the stock cube, pepper and nutmeg. Let simmer for a few minutes.
9. If the sauce is too thick or not enough, add a little water. If it is too thin, you can help with a vegan sauce binder or cornstarch dissolved in a little liquid - it is important to stir well so that no lumps form. Finally stir in the chopped parsley into the sauce.
10. When the dumplings are ready, they are unwrapped from the cling film and served immediately with the sauce.

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