Enjoy our vegan recipe Bread Dumplings with Creamy Mushroom Sauce by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||3147 kJ (752 kcal)|
tin foil, large pot, cutting board, non-stick frying pan, chef's knife, cooking spoon, bowl
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.
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.
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.
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.
Deglaze with white wine, vegane cream and broth and let simmer for 15-20 minutes. Stir occasionally. Season with salt and pepper.
Finely chop the parsley. Take the dumplings out of the water and tinfoil, slice, serve with the mushroom sauce and top with parsley.
Enjoy your meal!