Serves: 4
Preparation time: 15 minutes
Cooking time: 40 minutes
Total time needed: 70 minutes
Ingredients
For the basic dumpling mix :
500g stale bread rolls
2 tbsp soy flour
300ml soy drink
2 onions, finely chopped
2 cloves of garlic, crushed
2 tbsp olive oil
1 tsp grated nutmeg
1 tsp salt
1 very small pinch of pepper
1 tbsp parsley, chopped
For the beetroot and cheese dumplings:
200g beetroot, peeled and boiled
200g vegan alternative to Parmesan
Approx. 50ml extra soy drink
For the spinach dumplings:
200g spinach, finely chopped
For the “bacon” dumplings:
200g vegan alternative to bacon, cut into cubes
For the bed of red cabbage and rocket:
250g red cabbage
1 handful rocket
30g pine kernels
2 tbsp olive oil
1 tbsp balsamic vinegar
1.5 tsp mustard
1/2 tsp agave syrup
Salt
Pepper
From our assortment
INSTRUCTIONS
For the basic dumpling mix:
1. Heat oil in a pan. Sweat the onions until clear. Add the garlic and fry everything for two more minutes. Then take off the heat, season with salt, pepper and nutmeg, and leave to cool.
2. Roughly chop or blitz the stale bread rolls, and place in a large bowl. Stir 8-10 tbsp of the soy drink into the soy flour until you have a smooth paste. Pour the remaining soy drink into a saucepan, and heat it up. Take the saucepan off the heat, and mix the soy flour paste into the hot drink.
3. Pour the mixture over the pieces of bread, mix thoroughly, cover and leave to soak for 15 minutes. Divide the mixture up between 3 bowls.
For the three extra ingredients:
1. Sweat the spinach in a pan, and then add it to the first bowl of dumpling mix.
2. Cut the alternative to bacon into cubes, sweat in a pan, and then add it to the second bowl of dumpling mix.
3. Add the beetroot and the alternative to cheese to the third bowl of dumpling mix.
For the bed of salad:
1. Rinse the red cabbage and rocket, and chop finely.
2. Toast the pine kernels in a pan, then set aside.
3. Mix together the olive oil, balsamic vinegar, mustard and agave syrup, and season to taste with salt and pepper.
4. Mix all the salad components together and leave for at least 20 minutes for the dressing to infuse. Serve cold.
For the mini dumplings on the bed of salad:
1. Knead the dumpling mix in each of the three bowls well, until each becomes homogeneous. Leave to stand for 5 minutes, and then divide each bowl of dough into eight and shape into 8 mini dumplings. It works best if your hands are slightly wet.
2. Bring a large saucepan of water to the boil. Add salt, reduce the heat, and cook the dumplings for 15-20 minutes in the gently simmering water. Don’t allow the water to boil.
3. When the dumplings are ready, serve them on the bed of red cabbage and rocket, and sprinkle with parsley.
