Alex's soy lentil goulash on napkin dumplings

Ingredients for 6 servings:

• 500 g soy shreds, soaked in 3/4 l vegan soup
• 150 g lentils, yellow
• 3 red bell peppers, diced
• 6 onions, diced
• ½ liter of chopped tomatoes (tomato pulp)
• Water
• olive oil
• Vegetable stock powder
• pepper
• marjoram
• rosemary
• Lovage (Lusstock)
• 6 rolls, stale
• ½ liter milk, vegan, e.g. soy milk
• Parsley
• Salt
• Flour
• breadcrumbs
• 4 large eggs, organic free-range or vegan egg substitute

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegetarian, also vegan possible

Sauté the onions in oil, strain the soybean strips, squeeze out the liquid, and fry them. Add the tomatoes, bell peppers, remaining ingredients, and seasonings to the pot and simmer for about 20 minutes. Dice the bread rolls and mix them with all the remaining ingredients in a large bowl. Place them on a clean kitchen towel and roll into a roll, tying the ends together. Simmer in a large pot of water for 30-45 minutes. Garnish with cracked black pepper and serve. If desired, top with a drizzle of soy cream.