Even though we love all kinds of food from all over the world, we are always up for traditional cuisine from Germany or Austria. For example, dumplings. Just saying the word dumpling to myself while writing this makes me hungry again.
So after the basic version of bread dumplings and Tyrolean bacon dumplings, today we present vegan spinach dumplings. We serve the juicy dumplings with a red pepper cream sauce. It’s a great combination in terms of taste. But also visually. Green balls on a orange-red ground.
Vegan Spinach Dumplings with Red Pepper Cream Sauce
Ingredients
Vegan Spinach Dumplings
- 225 g stale bread rolls
- 200 ml soy milk
- 350 g spinach, frozen
- 1/2 onion
- 1 clove garlic
- 1 pinch nutmeg, ground
- 3 tbsp soy flour, or egg substitute powder
- vegetable oil
- salt + pepper
Red Pepper Cream Sauce
- 1,5 red peppers
- 1/2 onion
- 1 clove garlic
- 2 tbsp tomato paste
- 2 tsp paprika powder
- 200 ml vegan cream
- 300 ml vegetable broth
- 1 tsp cornstarch
- salt + pepper
- vegetable oil
Preparation
Vegan Spinach Dumplings
- 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.
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.
Notes
Song of the recipe:
Grace Jones is a Jamaican-born artist who became famous in the disco movement of the late 70s. However, she never settled on one style of music. As a performance artist, she has also repeatedly criticised traditional role models, what we of course like.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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