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 superfast 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.
Servings 4 Portions
Calories 414kcal
Ingredients
Dumplings:
- 10.5 oz 300g old bread rolls , whole wheat rolls or whole wheat bread.
- ½ medium onion
- ⅓ cup + 1 tbsp 100 ml of hot almond milk
- 1 tablespoon of fresh chopped parsley
- 1 tablespoon potato starch
- a little salt pepper and nutmeg
- maybe some flour
Creamed Mushrooms
- 17.8 oz 500 g mushrooms (I usually get different varieties which tastes best: mushrooms, porcini mushrooms, chanterelles or just those you just find)
- 1 medium onion
- 2 cloves of garlic
- 1 tablespoon + 1 tsp 20 ml white wine or 1 teaspoon white balsamic
- 1 cup 150 g of cashews, soaked
- 2 cups 500 ml of water
- ¼ teaspoon ground caraway or whole caraway
- Salt and pepper to taste
Instructions
- Bread DumplingsCut the rolls into big cubes. Put them in a bowl and pour the hot milk over them. Cover the bowl with a plate or lid to keep the water vapor in the bowl. So the cube rolls get all soft.
- Now cut the onion half into small cubes 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. Turn off the heat.
- Now check the bun pieces are softened. If you see some dry pieces, make 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.
- Now add the onions with parsley and potato starch.
- Season with salt, pepper and nutmeg and shape to round dumplings. The dough should hold together quite well, if necessary add some starch.
- Moisten 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.
- 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 simmering water.
- It takes about 20 minutes. The dumplings are done when they float up.
- Creamed Mushrooms
Clean the mushrooms (if possible without water) and if necessary halve or quarter. - Finely chop the onion and garlic.
- Brown the onion and garlic in a non-stick pan. Add some water repeatedly.
- Now add the mushrooms and fry vigorously. And deglaze with white wine. Cook as long as the white wine is present.
- Blend the soaked cashew nuts with the water in a high speed blender until nice and smooth. If necessary, sieve through a hair sieve.
- Add to the mushrooms and season with the remaining spices.
- Bring to a boil. Now the sauce should thicken. Should it be too thick, add some more water. If it is too fluid, cook for a little longer.
Notes
More Tips in the Post above!
Nutrition
Serving: 1g | Calories: 414kcal | Carbohydrates: 76g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 705mg | Fiber: 6g | Sugar: 7g