Chard and spinach dumplings

Ingredients for 4 servings:

• 50 g baby spinach, fresh
• 75 g chard
• 1 onion(s), red
• 7 tbsp plant margarine, vegan
• 100 g white bread, stale
• 40 g cheese substitute (Parmesan substitute)
• 2 tbsp breadcrumbs
• 15 g cornstarch
• 200 g cream cheese substitute (cashew cream cheese)
• Egg substitute for 2 whole eggs, vegan
• ½ tsp sea salt
• ½ tsp pepper, green, freshly ground
• 8 oyster mushrooms
• Egg substitute for 2 whole eggs, vegan
• e.g. breadcrumbs for coating
• Salt and pepper, white
• 1 head of cauliflower
• some breadcrumbs
• some vegetable margarine, vegan

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

vegan

For the dumplings, wash and finely chop the spinach and chard. Peel and finely chop the onions and garlic. Heat 2 tablespoons of margarine in a pan and sauté the onions and garlic for 2 minutes. Finely dice the bread and grate the Parmesan cheese. Mix the bread, cheese, breadcrumbs, and onion mix with the cornstarch in a bowl. Whisk together the cashew cream cheese and egg substitute. Add to the bread mix and knead well with your hands. Knead in the spinach and chard. Season with salt and pepper. Let stand in the refrigerator for 30 minutes. Cut the cauliflower into florets and cook in salted water until al dente, then keep warm. Place the breadcrumbs on a plate. On another plate, mix the egg substitute according to the package instructions. Season with salt and pepper. Dip the oyster mushrooms first in the egg substitute mixture and then in the breadcrumbs. Fry the oyster mushrooms in a pan with the margarine. Bring 3 liters of salted water to a boil and carefully add the dumplings. Cook over low heat for 8 minutes. Finally, toast the remaining breadcrumbs in the margarine until golden brown. Sprinkle the cauliflower florets with the breadcrumbs and serve.