Today’s recipe is a hearty vegan recipe, that after its first run in the test-kitchen I have cooked several times in the meantime. The reason is everybody who tasted it was delighted.
The savory pan-fried dumplings come with a delicious vegan vegetable mushroom cream sauce with yellow bell peppers and carrots. That alone tastes already so good, just spice it with some salt and pepper. In the end, right before serving, cut the parsley and stir it into the sauce. So the parsley can unfold the typical fresh flavor.
For the dumplings, I bought some dry bread cubes in a nearby bakery. You can use any store-bought dry bread cubes or use some stale rolls or bread and cut them into cubes or mix the store-bought cubes with some of your homemade ones. So you can use up leftover rolls or bread.
The bread cakes can also be put in the freezer raw or fried. You can re-heat the fried ones in the microwave or the oven. Then you can eat them with a yogurt dip, spiced with some salt and pepper, and eventually some garlic, as a quick snack or take it as a lunch to go.
The pan-fried dumplings can be kept fresh in the fridge for up to 3 days. Leftovers can be used for pimping up a soup or in any vegetable sauce.
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Recipe ( 4 -5 servings):
For the dumplings:
450g dry white bread cubes / stale rolls or bread, cubed (or diced)
700ml plant-based milk
2 tsp salt
4 tbsp plant-based yogurt
some olive oil
For pan-frying the dumplings:
20g plant-based butter
5 tbsp olive oil
For the mushroom sauce:
5 tbsp olive oil
2 yellow bell peppers (ca. 370g)
3 carrots (ca. 230g)
300g plant-based sour creme (or plant-based (heavy) cream for cooking)
alternative: plant-based yogurt
15g parsley (fresh or from the freezer)
2 ½ tsp salt
1 tsp pepper
For the pan-fried dumplings fill the bread cubes into a bowl.
Peel and cut the onions. Heat some olive oil in a pan. Sauté the onion pieces until they are translucent. When they are ready, put them into the bowl with the bread crumbs.
Put the plant-based yogurt also into the bowl.
Then put the plant-based milk in a pot, heat it until it’s hot (it should not (!) cook), and put in the salt. Stir until the salt has dissolved.
Then put ¼ of the hot milk over the dry bread cubes in a circular movement. Stir everything and wait until the liquid is soaked up by the bread. Then put in the next quarter and wait – continue until all the milk is in the bowl with the bread crumbs. Let the dough sit, stir everything, and wait until the bread has soaked up the liquid, and the dough cooled down.
With cold water slightly moisten your hands and roll a ball-shaped dumpling. Therefore, use 1 to 1 ½ tablespoon of the dough. With gentle pressure roll a dumpling so that the dough holds together well. Then gently push to flatten it. Repeat until all the dough is rolled into dumplings.
In a pan heat the plant-based butter with olive oil. Put the bread dumpings into the pan and fry them until they are golden brown on both sides. Put the fried dumplings on a kitchen paper towel on a plate until all dumplings are cooked. For storing them a little longer, for keeping them warm, you can put them into the oven at 100° to 130° grad celsius. So you can keep them hot until you serve them.
For the mushroom sauce start with peeling and cutting the onions. Sauté them in a pan with olive oil for about three minutes.
Cut the bell peppers and the carrots into pieces. When the onions start to get brown on the edges put the bell peppers and the carrots into the pan. Stir everything. Let the vegetables roast for about eight minutes.
In the meantime, you can cut the mushrooms into pieces and also put them into the pan. Then spice the vegetables with salt and pepper. Give it a good stir.
Now it is time to add the plant-based sour cream (or plant-based yogurt). Stir until everything is well combined, and let it simmer for a few minutes.
Cut the parsley into small pieces and stir it into the vegetable sauce.
Ready to serve!
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