Vegan Bread Dumplings with Mushroom Sauce
Vegan Bread Dumplings with Mushroom Sauce - Rustic and hearty without animal products
Healthy, because
Even smarter
Nutritional values
Mushrooms score with many vitamins and minerals such as vitamin D, phosphorus and copper. In addition, the cap carriers provide valuable antioxidants that strengthen our immune system.
Vegan bread dumplings are delicious not only with the mushroom cream sauce but also as a side dish to other dishes. You can also prepare the mushroom cream sauce with other mushrooms, for example with porcini or oyster mushrooms.
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 14 ozs Spelt roll (day old)
- 14 ozs unsweetened Almond milk
- 2 onions
- ½ bunch parsley
- 1 Tbsp vegan Margarine
- 1 ¾ ozs flaxseed (flour)
- 4 Tbsps whole grain breadcrumbs
- 2 garlic cloves
- 14 ozs brown button Mushroom
- 3 sprigs thyme
- salt
- peppers
- Nutmeg
- 2 Tbsps olive oil
- 1 Tbsp whole spelt flour
- 9 ozs Vegetable broth
- 7 ozs Soy creamer
Preparation steps
For the vegan bread dumplings, cut rolls into small pieces and place in a bowl. Heat almond drink in a saucepan over medium heat for 3 minutes. Pour over buns and let swell, covered, for about 10 minutes. Meanwhile, peel and finely dice 1 onion. Wash 3 stalks of parsley, shake dry and chop finely.
Heat margarine in a frying pan. Sauté onion cubes in it for 2-3 minutes over low heat until translucent. Add parsley and let cool for 5 minutes. Then add to the rolls with flaxseed meal and breadcrumbs and mix to a malleable mass, if necessary add some more breadcrumbs and let everything swell for about 30 minutes.
Meanwhile, for the sauce, peel and finely dice remaining onion and garlic. Clean the mushrooms and cut them into quarters. Wash thyme and remaining parsley and shake dry. Pluck off thyme leaves, finely chop parsley leaves.
Season roll mixture with salt, pepper and 1 pinch of freshly grated nutmeg. Form 8 dumplings and cook in boiling salted water for about 15 minutes over medium heat.
At the same time, heat oil in a frying pan. Sauté mushrooms in it for 4-5 minutes over medium heat. Season with salt and pepper. Sprinkle with spelt flour and fry for another 2 minutes.
Add vegetable broth and soy cream to mushrooms and simmer on low heat for about 10 minutes. Season with salt and pepper and mix in parsley and thyme. Drain the vegan bread dumplings and arrange on a platter with the mushrooms.
