Vegan vegetable dumplings

Ingredients for 4 servings:

• 800 g flour
• 200 g cornstarch
• 1 tsp, heaped salt
• 400 ml oat milk (oat drink)
• 300 g carrot(s)
• 400 g celeriac
• 150 g green olives, pitted
• 150 g tomato paste
• 30 ml water
• 2 tsp vegetable broth, instant
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp rapeseed oil
• ½ tsp salt
• 150 ml oat milk (oat drink)
• ½ tsp nutmeg
• 1 kg leaf spinach
• 30 ml water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

For the dumplings, combine the flour, cornstarch, and salt in a large bowl, mix, and stir in the oat milk. Quickly knead into a smooth dough. For the filling, peel the carrots and cut into small cubes. Wash the celery, first slice them, and then trim the edges. Also cut into small cubes. Place the celery, carrots, and olives in a large pot. Pour in 30 ml of water and add the vegetable stock. Simmer everything together over low heat for about 20 minutes. Remove from the heat and stir in the tomato paste. Puree everything finely. Divide the dough into 40 g pieces. Roll each piece out into a circle. Place about 1.5 tablespoons of the filling on one half of the dough circle. Place the other half of the dough on top and press firmly together along the open edge with a fork to prevent the filling from escaping during cooking. Bring a large pot of water to a boil. Once boiling, reduce the heat. Now drop the dumplings into the gently simmering water. When the dumplings float to the surface, they are cooked and can be fished out. Place the dumplings in a bowl and keep warm. Wash the spinach thoroughly and drain in a sieve. Now remove the stalks from the leaves. Peel the onion and finely dice it along with the garlic. Place both in a large pot and sauté with the rapeseed oil until translucent. Add the drained spinach, water and oat milk, season, and mix everything well. Put the lid on and cook for about 4-5 minutes, until the spinach leaves have wilted. Purée with a hand blender and season again with salt and nutmeg. Serve with the dumplings.