John Myers
Ingredients for 2 servings:
- 5 rolls, vegan
- ½ liter rice milk (rice drink) or soy milk
- 1 tbsp egg substitute powder “no egg” or arrowroot starch
- 2 tbsp parsley, fresh
- some salt
- some nutmeg
- some turmeric
- some marjoram
- some flour
- 1 pack of mushrooms, approx. 250 – 300 g
- 2 carrots
- 1 tbsp parsley, fresh
- some coconut oil or olive oil for frying
- some salt and pepper
- some nutmeg
- some soy cream (soy cream cuisine)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
especially delicious with fresh wild mushrooms
For the bread dumplings, cut the bread rolls into thin slices, add the rice milk, egg substitute, salt, pepper, marjoram, nutmeg, and parsley to a bowl, and mix well. Adding turmeric is not only healthy, but also adds a beautiful color. Crush the bread slices while doing this. Then let it rest. The mixture should be well moistened, but not runny. Add a little flour to the dough and knead well again. It should not be too runny, but also not sticky; if necessary, add a little more rice milk or flour. Form the mixture into dumplings and place them in boiling salted water. Simmer for about 20 minutes, depending on the size. In the meantime, wash, trim, and slice the mushrooms. Sauté the finely chopped onion in a little oil in a non-stick pan, add the mushrooms, and fry briefly. Season with salt, pepper, and nutmeg, and add a little water. Simmer on low heat for about 5 minutes. Peel the carrots and slice them thinly, then add them to the mushrooms and simmer for another 10 minutes until soft. Add the parsley and soy cream and season to taste. This recipe can also be made without the carrots. I slice any leftover bread dumplings the next day, fry them on both sides in coconut oil, and enjoy them with applesauce.
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