Wholemeal bread dumplings with mushroom cream sauce

Ingredients for 2 servings:

• 300 g wholemeal rolls, vegan, stale
• 2 tbsp margarine, vegan (e.g. Alsan)
• 3 tbsp soy flour, full fat
• 250 ml soy milk (soy drink), approx.
• 1 onion(s)
• 1 tsp sea salt
• 1 handful of parsley
• Nutmeg, freshly grated
• Pepper from the mill
• 7 m.-large mushrooms, brown
• ½ cup soy cream (Soy Cream Cuisine)
• ½ cup water
• ½ cube of vegetable stock
• 1 onion(s)
• 1 tbsp margarine, vegan
• 1 handful of parsley, chopped
• Nutmeg, freshly grated
• Pepper from the mill
• possibly sauce thickener, vegan or cornstarch

Instructions

Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 20 minutes

vegan

It’s best to buy the whole-grain rolls a few days in advance. I use pre-baked rolls. Bake the rolls according to the package instructions and let them dry for at least a day. For the bread dumplings, cut the dried rolls into cubes and place them in a bowl. Add the soy flour, half of the vegan margarine (melted) intended for the dumplings, the soy milk, pepper, salt, and nutmeg. Mix everything well and let it rest for a few minutes. Meanwhile, dice the onion as small as possible and fry it in the remaining half of the vegan margarine until lightly browned. Finally, add the onion and chopped parsley to the “batter,” mix everything again, and let it rest for another 20 minutes. If the dough isn’t moist enough afterward, add a splash more soy milk—it shouldn’t be too moist, though; a few not-quite-soggy bread cubes are fine. Then shape the dumplings (with wet hands if necessary) until they form a firm, smooth ball, then wrap them in cling film. At this point, it’s possible to freeze some of the dumplings (using cling film and a freezer bag), as the amount is relatively generous for two people. Finally, place the dumplings (with the cling film) in a sufficient amount of boiling salted water, but then immediately reduce the temperature, as the dumplings should only simmer in hot water, for 15-20 minutes, depending on their size. While the dumplings are simmering, prepare the sauce. Slice the mushrooms, dice the onion, and chop the parsley. Heat the margarine in a saucepan and fry the diced onion for a few minutes until lightly browned. Then add the sliced ​​mushrooms and fry for about five minutes. Deglaze with the soy cream and water, then add the stock cubes, pepper, and nutmeg. Simmer for a few minutes. If the sauce is too thick or too thin, add a little water. If it’s too thin, you can use a vegan sauce thickener or cornstarch dissolved in a little liquid. It’s important to stir well to avoid lumps. Finally, stir the chopped parsley into the sauce. When the dumplings are ready, remove them from the cling film and serve immediately with the sauce.