Thaw the spinach completely. Squeeze well with your hands. Depending on the size of the spinach, chop it if necessary.

Mix the egg substitute powder or soy flour with a dash of soy milk until smooth and allow to swell. Cut the old bread rolls into small cubes and place in a large bowl.

Finely dice the onion and garlic. Briefly sauté the onion in a pan with a dash of vegetable oil. Then add the garlic and spinach and sauté as well. Remove. Pour the rest of the soy milk into the pan and heat briefly. Pour the hot plant-based milk over the bread cubes and let them soak for at least 10-15 minutes. In the meantime, the red pepper cream sauce can be prepared.

Add egg replacer and spinach to the bread mixture. Season everything well with salt, pepper and nutmeg and knead well. Form 4-6 firm dumplings from the resulting mass with wet hands, depending on the desired size.

Cook the spinach dumplings in a large saucepan of simmering (not boiling!) salted water for about 15-20 minutes with the lid on at a low temperature. Alternatively, steam for about 30 minutes. Remove and serve with the red pepper cream sauce.

Finely dice the onion and garlic. Core the peppers and cut into thin strips.

In a large pan, sauté the onion and peppers with a dash of vegetable oil over medium-high heat. As soon as they start to colour, add the garlic and tomato paste. Roast everything for about 1 minute.

Pour in the broth and cream and season with paprika powder. Mix the cornstarch with twice the amount of cold water until smooth and add it as well. Let everything simmer for about 5 minutes until the peppers have reached the desired softness. Season with salt and pepper.