Vegan Savoyard Mushroom Dumplings with Paprika Sauce

Ingredients

• 300 g Mushrooms
• 4 shallots
• 4 Garlic cloves
• 4 tbsp olive oil
• 0.5 bunch thyme (10 g)
• 0.5 bunch tarragon (10 g)
• 175 g smoked tofu
• 400 ml Vegetable broth
• Salt
• black pepper
• 8 savoyard leaves
• 4 red bell peppers
• 150 g vegan sour cream alternative or vegan cream cheese alternative

Instructions

1. 1.

   Clean and chop mushrooms. Peel and finely dice shallots and garlic. Heat 2 tbsp oil in a pan and sauté half the shallots, garlic, and mushrooms over high heat for 2–3 minutes.

2. 2.

   Wash herbs and pat dry. Remove thyme leaves and chop tarragon. Add both to the pan with mushrooms. Dice smoked tofu and add it as well. Cook on medium heat for 3–4 minutes. Deglaze with 100 ml vegetable broth.

3. 3.

   Transfer pan contents to a blender and puree. Season with salt and pepper, then let cool slightly.

4. 4.

   Wash savoyard leaves and cut stems flat. Blanch leaves in boiling salted water for about 5 minutes. Shock in cold water and drain on paper towels.

5. 5.

   Place each leaf in a small bowl and spoon filling into it. Fold edges toward the center and twist to seal.

6. 6.

   Put dumplings in a roasting dish and pour in 70 ml vegetable broth.

7. 7.

   Wash, halve, and seed bell peppers. Place skin side up on a sheet. Roast under preheated grill for about 10 minutes until skins blister. Remove, cover with damp cloth, and cool for 10 minutes.

8. 8.

   Roast dumplings in preheated oven at 180 °C (fan 160 °C; gas 2–3) for about 30 minutes.

9. 9.

   Meanwhile, peel peppers. Heat remaining olive oil in a pot and sauté leftover shallots and garlic until translucent. Dice peppers and cook for 2–3 minutes. Add remaining vegetable broth and dumpling stock, simmer on low heat for about 10 minutes. Blend sauce with a stick blender or in the blender, season with salt and pepper, stir in vegan sour cream. Pour sauce into roasting dish and arrange dumplings on top.