Wild garlic dumplings with tomato sauce

Ingredients for 2 servings:

• 3 wholemeal rolls, vegan
• 1 handful of wild garlic
• 3 tbsp cornstarch
• 75 ml water
• 6 tbsp breadcrumbs, vegan
• salt and pepper
• ½ onion(s)
• 3 tbsp olive oil
• 150 g cherry tomatoes
• 2 garlic cloves
• 150 ml tomatoes, pureed
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Everyone is surprised when I say they are vegan!

Soak the rolls in water. Wash the wild garlic and cut into thin strips. Mix the cornstarch with 75 ml of water. Squeeze the water out of the rolls and knead them into a dough with the other ingredients. Form six small dumplings and let them simmer in boiling salted water for about 7 minutes. For the tomato sauce, peel and finely chop the onion. Heat the olive oil in a small saucepan and cook the onion until translucent. Wash and halve the tomatoes. Reduce the heat and add the tomatoes to the onions, press the garlic through a press and add it too. Let the tomatoes soften for about 7 minutes, then add the passata and season with salt and pepper. Serve with the dumplings. Tip: Instead of wild garlic, you can also use spinach. Then add a little garlic to the dumpling dough. These dumplings will feed three people as a starter.