Vegan Bread Dumplings with a creamy mushroom sauce

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Bread Dumplings with a creamy mushroom sauce is a popular classic dish of German / Austrian cuisine, which are prepared super fast and easy. The vegan bread dumplings with creamed mushroom sauce are therefore perfect for a quick dinner or a meal for special occasions (holidays, birthdays, etc.). The oil-free mushroom cream sauce goes perfectly with the vegan bread dumplings. vegan | oil-free | sugar-free | plant-based | dairy-free | egg-free

Vegan dumplings without eggs are very easy to prepare

You can easily replace the eggs in all dishes. Which egg substitute you take depends on what the egg is used in the dish. Such as here with the bread dumplings, the egg is needed as a binder and through the egg, the dumplings are airier. Now the question is: With the help of which egg substitute can these two attributes best be implemented? In this case, I prefer potato starch (not corn starch). The potato starch has the special characteristic that the end product (the vegan bread dumplings with cream mushroom sauce) becomes more airy. Which egg substitute would you use in such dishes? I’m excited about suggestions that I can integrate into my next freebie. So be curious.

What you should consider when cooking vegan bread dumplings

Dumplings as well as these vegan bread dumplings are cooked in the water or simmered. It is very important to first bring the water to a boil, turn down the heat and only when it does not boil anymore (ie bubbly) but only simmer, then add the vegan bread dumplings (or other dumplings). If you put the dumplings in the boiling water, it is very possible that they will fall apart in the water. It’s the same with potato dumplings or dumplings in general. How long do you boil / simmer the dumplings? They are ready to eat when they are swimming. Do you have tips for the preparation of dumplings? Then let me know in the comments.

I hope you like these vegan dumplings. You are:

  • a true classic
  • prepared quickly
  • a delicious meal
  • wholesome
  • perfect with a cream sauce

You like vegan dumplings and creamy sauces like this creamy mushroom sauce. Then take a look at these dishes

Here you will find a super delicious and simple potato dumpling recipe, which you do not want to miss. Or how about these delicious creamy gnocchis that taste like a gorgonzola sauce. Or just prepare a simple carbonara after a traditional Italian recipe.


Have you tried the recipe?

If you did it, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake.

Now to the recipe of the vegan bread dumplings with cream maushrooms

 


Yield: 4 Portions

Vegan Bread Dumplings with Cream Mushrooms

Vegan Bread Dumplings with Cream Mushrooms
Bread Dumplings with a creamy mushroom sauce is a popular classic dish of German / Austrian cuisine, which are prepared super fast and easy. The vegan bread dumplings with creamed mushroom sauce are therefore perfect for a quick dinner or a meal for special occasions (holidays, birthdays, etc.). The oil-free mushroom cream sauce goes perfectly with the vegan bread dumplings. vegan | oil-free | sugar-free | plant-based | dairy-free | egg-free
Vorbereitungszeit 15 minutes
Kochzeit 20 minutes
Total Time 35 minutes

Ingredients

Bread Dumplings:

  • 300g old whole grain bread
  • ½ medium onion
  • 100 ml of hot almond milk or other plant-based milk
  • 1 tablespoon of fresh, chopped parsley
  • 1 tbsp potato starch (not meal)
  • a little salt, pepper and nutmeg
  • maybe some flour
  • Cream Champignons
  • 500 g mushrooms (I usually get different, tastes best: mushrooms, porcini mushrooms, chanterelles or just those you just find)
  • 1 onion
  • 2 cloves of garlic
  • 20 ml white wine
  • 150 g of cashews, soaked
  • 500 ml of water
  • 1/4 Tl ground cumin
  • Salt and pepper to taste

Instructions

Bread Dumplings

  1. Cut the bread into big cubes. Put them in a bowl and pour hot milk over them. Cover the bowl with a plate or lid to keep the water vapor in the bowl. So the bread softens.
  2. Now cut the onion into small dices and fry the onion in a pan with a little water. Continue to add some water until the onions have a brownish color. Now add the chopped parsley and sauté them briefly with and turn off the heat
  3. Now check the bread pieces, if all are softened. If you see some dry pieces, peck them a little bit smaller and mix them under the soft pieces. By kneading, all pieces should be softened. If there is still some milk in the bowl and all the pieces are softened. Press the pieces of bread in your hand so that the excess milk can be poured off.
  4. Now add the onions with parsley and potato starch.. season with salt, pepper and nutmeg and process to a homogeneous dumpling dough.
  5. Wetten your hands and take as much dumpling dough as fits in a ladle and make a dumpling out of it. Continue with this until the dumpling dough is used up. If the dough sticks badly on the hands then mix in some more flour.
  6. Bring a large pot of salted water to a boil. Turn down the heat so that the water just simmers and slowly add the dumplings with a slotted spoon in the boiling water.
  7. Now the bread dumplings are even simmered. It takes about 20 minutes until they are swimming.

,

Cream Mushrooms

  1. Clean the mushrooms (if possible without water) and if necessary halve or quarter
  2. Finely chop the onion and garlic.
  3. Brown the onion and garlic in a non-stick pan. add some water again and again.
  4. Now add the mushrooms and fry vigorously. And deglaze with white wine. Simmer until the white wine overcooked.
  5. Finely mix the soaked cashew nuts with the water in a high speed blender. So a creamy sauce without pieces is created. If necessary, sieve through a hair sieve.
  6. Add to the mushrooms and season with the remaining spices.
  7. Bring to a boil. Now the sauce should thicken. Is it too thick add some more water. If it is too liquid, cook for a little longer.
  8. Enojy your meal. We like to eat a mixed green salad with it.

 

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