Greek beans with dumplings

Ingredients for 4 servings:

• 500 g beans, green
• 1 tube(s) Tomato paste
• 2 onions
• 400 ml vegetable stock
• 1 tsp oregano
• 2 tsp basil
• ½ bunch parsley
• ½ tsp rosemary, dried
• 1 tsp sea salt
• n. B. Pfeffer
• e.g. olive oil
• 180 g okara or 200 g natural tofu, finely crumbled
• 200 g breadcrumbs
• 2 tbsp Flour (Whole Grain)
• 1 egg(s) or egg substitute
• 1 garlic clove(s)
• 1 small onion(s), finely diced
• 1 tsp vegetable broth, instant
• n. B. Pepper, from the mill
• e.g. sea salt
• ½ tsp ground cinnamon
• 2 tsp sweet paprika powder
• ½ tsp oregano, dried
• ½ tsp marjoram, dried
• ¼ tsp rosemary, dried
• n. B. Oil, for frying
• e.g. soy milk (soy drink) or water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Based on a Greek recipe. Vegetarian or vegan.

Clean the beans and cut into bite-sized pieces. Dice the onions. Heat olive oil in a pan, stir in the tomato paste and add the diced onions. When the onions are slightly translucent, deglaze with the vegetable stock. Add the beans and simmer on low heat until the beans are tender. Season with salt, pepper, and the spices to taste. For the vegetarian dumplings, mix all ingredients into a smooth dough. If the dough is too soft, add some breadcrumbs or flour. If the dough is too crumbly, add a splash of soy milk or water. Scoop out a teaspoon of the mixture, shape the mixture into small dumplings with your hands, and fry them in a pan with oil until golden brown. I prefer to cook it over medium heat and fry for longer (about 15-20 minutes). To do this, heat the pan with the oil over high heat and add the dumplings. Immediately reduce the heat and turn the dumplings over when they are golden brown. Serve with long-grain rice or boiled potatoes. Tip: This recipe uses flat green beans, not runner beans.