Savory bread dumplings without milk and egg

Ingredients for 3 servings:

• 8 rolls, vegan, from the day before
• 2 m.-large onion(s), red
• 2 tbsp chives, freshly chopped
• ½ bunch parsley, finely chopped
• 500 ml vegetable broth, strong (slightly over-seasoned)

Instructions

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

without soy – vegan

Dice 7 rolls into small pieces. Grind 1 roll in a blender like breadcrumbs. Dice the onions into small pieces. Place the breadcrumbs, finely chopped herbs, and diced onions in a large bowl. Heat the vegetable stock and pour it onto the breadcrumb mixture while still hot. Stir briefly and let cool slightly. The vegetable stock can really taste a bit overseasoned (almost too salty), as the flavor will be lost a little during cooking. When the mixture has cooled to lukewarm, knead everything with your hands. Add the ground breadcrumbs and knead again well. The mixture should no longer stick to your hands. If not, simply chop another roll in a blender and add it. Now form the dumplings (we like them the size of ping-pong balls). Bring the water to a boil, reduce the heat, and add the dumplings to the simmering water. It’s important that the mixture isn’t bubbling, but rather just simmering. Depending on their size, the dumplings will be ready after about 12-15 minutes. Remove them with a slotted spoon and enjoy.