Enjoy our vegan recipe Bread Dumplings with Creamy Mushroom Sauce by feastr. Ideal to lose weight. Balanced and very tasty.
|3225 kJ (770 kcal)
chef's knife, small pot, large pot, bowl, cutting board, fork, Spoon, non-stick frying pan, spatula, pasta colander
Dice the whole wheat rolls into approx. ½ in cubes and put in a bowl. Finely chop the onion.
Chop the parsley. Heat the canola oil in a non-stick frying pan over medium heat. Add the onion and parsley and fry until the onions turn translucent. Then add to the bowl which contains the diced bread.
Bring a pot with water to a boil, turn down the heat until it only simmers and add the salt.
Heat the milk in a pot until it is lukewarm, pour it into the bowl with the onions and the bread and mix well.
Mix the egg substitute according to the package instructions and add it to the bowl together with the the flour.
Season with nutmeg, salt, and pepper and mix thoroughly.
Wet your hands and shape golf ball sized dumplings from the mixture. Place the dumplings in the boiling water and let simmerfor approx. 20 minutes with the lid closed. Turn the dumplings halfway through the cooking time.
Clean and thinly slice the mushrooms. Cut the green onions into rings and dice the tofu.
Heat the canola oil in a non-stick frying pan over medium heat. Fry the green onions, mushrooms, and tofu for approx. 3-4 minutes until the vegetables start to brown.
Mix the starch with cold water.
Stir in the vegetable broth, starch-water mix, vegan cream alternative, and mustard and let simmer until the sauce is creamy.
Season with salt and pepper and serve with the dumplings.
Enjoy your meal!