Bread Dumplings with Creamy Mushroom Sauce

Dice the rolls and add into a bowl. Mix the chickpea flour with a few sips of milk and add into the bowl. Bring the remaining milk to a boil and add into the bowl, mix well and set aside for 20 minutes.

• 2 Dinner rolls (~ 4.2 oz)
• 1 ⁠½ Tbsp Chickpea Flour
• 2⁄3 cup Plant milk, unsweetened (e.g. almond)

Heat a pot with water and bring to a boil. Turn down the heat until the water simmers.

Finely chop the onions and garlic and set aside. Slice the mushrooms.

• 1 Onion, yellow (~ 2.8 oz)
• 1 Garlic clove (~ 0.1 oz)
• 4.4 oz Mushrooms

Season the dough with salt, pepper, and nutmeg. Take the breaded dumpling dough and form 5-6 thick rolls out of it. Place them on rectangular pieces of tinfoil. roll up and seal. Add into the pot with simmering water and let simmer for 20-25 minutes.

• Kala Namak Salt
• Black pepper
• ¼ tsp Nutmeg, ground

Heat the oil in a non-stick frying pan. Add the onions and garlic and fry until the onions turn translucent. Add the mushrooms and fry for an additonal 10 minutes.

• 1 tsp Canola oil

Deglaze with white wine, vegane cream and broth and let simmer for 15-20 minutes. Stir occasionally. Season with salt and pepper.

• 2 Tbsp White wine
• ½ cup Vegan cream alternative
• ½ cup Vegetable broth
• Salt
• Black pepper

Finely chop the parsley. Take the dumplings out of the water and tinfoil, slice, serve with the mushroom sauce and top with parsley.

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

Enjoy your meal!