Vegan napkin dumplings

Ingredients for 4 servings:

• 300 g stale bread rolls
• 20 g parsley
• 70 g onion(s)
• 20 g oil
• 180 g soy milk (soy drink), unsweetened
• 30 g soy flour, full-fat, as egg substitute
• 60 g water
• 10 g yeast flakes
• 1 tsp salt
• 2 pinches of black pepper
• 2 pinches of nutmeg, freshly grated
• some oil for the foil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 45 minutes

Tear the rolls apart and chop them up. Finely chop the parsley and onions. Set aside some parsley for sprinkling. Heat the oil in a pan and sauté the parsley and onions until translucent. Add the soy milk and heat briefly over medium heat; do not boil. In a small bowl, mix the soy flour with the water until smooth. Add the mixed soy flour, nutritional yeast, salt, pepper, nutmeg, and chopped rolls to the pan and mix well. Brush two pieces of aluminum foil (approx. 30 x 30 cm) with oil. Remove the dumpling dough from the pan, knead it with your hands, divide it in half, and shape each into a roll about 17 cm long and 5 cm in diameter. Wrap it in the aluminum foil and twist the foil tightly at both ends. Steam the dough rolls for about 30 minutes. Carefully remove the dumplings from the foil and cut each roll into 8 slices, approximately 2 cm thick. Sprinkle with chopped parsley and serve hot. Approx. 314 kcal per serving.