Vegan Bread Dumplings

Ingredients

• 400 g spelt rolls (from yesterday)
• 400 ml unsweetened almond milk
• 2 onions
• 0.5 bunch Parsley (10 g)
• 1 tbsp vegan margarine (15 g)
• 50 g flaxseed flour
• 4 tbsp whole grain breadcrumbs (15 g each)
• 2 Garlic cloves
• 400 g brown button mushrooms
• 3 sprigs thyme
• Salt
• Pepper
• nutmeg
• 2 tbsp olive oil
• 1 tbsp spelt flour type 1050 (15 g)
• 250 ml vegetable broth
• 200 g soy cream

Instructions

1. 1.

   Cut the spelt rolls into small pieces and place them in a bowl. Heat the almond milk in a pot over medium heat for 3 minutes. Pour it over the rolls, cover, and let soak for about 10 minutes. Meanwhile, peel and finely dice one onion. Wash, dry, and finely chop three sprigs of parsley.

2. 2.

   Heat margarine in a pan. Sauté the onion cubes for 2–3 minutes over low heat until translucent. Add parsley and let cool for 5 minutes. Then mix flaxseed flour and breadcrumbs with the rolls to form a pliable dough, adding more breadcrumbs if needed, and let rest for about 30 minutes.

3. 3.

   In the meantime, peel and finely dice the remaining onion and garlic. Clean and quarter the mushrooms. Wash and dry thyme and parsley; pluck thyme leaves and finely chop parsley.

4. 4.

   Season the roll mixture with salt, pepper, and a pinch of freshly grated nutmeg. Shape eight dumplings and simmer them in boiling salted water for about 15 minutes over medium heat until cooked through.

5. 5.

   While the dumplings cook, heat oil in a pan. Sauté mushrooms for 4–5 minutes over medium heat. Season with salt and pepper. Sprinkle spelt flour and cook for another 2 minutes.

6. 6.

   Add vegetable broth and soy cream to the mushrooms and simmer gently for about 10 minutes until thickened. Season with salt and pepper, then fold in parsley and thyme. Drain the dumplings and serve them on a plate with the mushroom sauce.