Bread Dumplings with Creamy Mushroom Sauce

Dice the whole wheat rolls into approx. ½ in cubes and put in a bowl. Finely chop the onion.

• 2 Whole wheat rolls (~ 4.2 oz)
• ½ Onion, yellow (~ 1.4 oz)

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.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 1 tsp Canola oil

Bring a pot with water to a boil, turn down the heat until it only simmers and add the salt.

• Water
• 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.

• ½ cup Plant milk, unsweetened (e.g. almond)

Mix the egg substitute according to the package instructions and add it to the bowl together with the the flour.

• 0.2 oz Egg replacer
• 1 ⁠½ Tbsp Flour, all-purpose

Season with nutmeg, salt, and pepper and mix thoroughly.

• 1 pinch of Nutmeg, ground
• Salt
• Black pepper

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.

• 3.5 oz Mushrooms
• 2 Green onions (~ 2.5 oz)
• 3.5 oz 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.

• 1 tsp Canola oil

Mix the starch with cold water.

• 2 tsp Cornstarch
• 1 ⁠½ Tbsp Water

Stir in the vegetable broth, starch-water mix, vegan cream alternative, and mustard and let simmer until the sauce is creamy.

• 2⁄3 cup Vegetable broth
• ¼ cup Vegan cream alternative
• 1 tsp Yellow mustard

Season with salt and pepper and serve with the dumplings.

• Salt
• Black pepper

Enjoy your meal!