VEGAN ROAST WITH RED WINE SAUCE AND NUT DUMPLINGS

Preparation:

1. For the dumplings, peel potato, dice and cook in salted water until done. Puree with a blender.
   
   
2. Bring oat drink and Alsan to boil and reduce heat to medium. Add semolina little by little, stirring constantly. Stir at low heat until the mass separates from the pot. Remove pot from oven and let it rest for 15 minutes.
   
   
3. Chop walnuts coarsely, wash parsley, let dry and shop finely.
   
   
4. Add everything to the cooled semolina and season to taste with salt and pepper. Knead everything into homogenous dough and let it rest in the fridge for 1 hour.
   
   
5. For the red wine sauce, chop onion finely and sauté in some vegetable oil. Deglaze with red wine and let simmer until half reduced. Fold in red currant jelly add vegetable stock. Simmer for 10 minutes and let reduce. Season with soy sauce, salt and balsamico cream. Last, mix with cold Alsan.
   
   
6. Take dough out of the fridge and form little dumplings by hand. Add dumplings to a pot with hot salted water and let them rest at low heat for 8-10 minutes. The water should just be hot – the dumplings will fall apart if it’s too hot or boiling. Take the dumplings out of the water and let the cool shortly.
   
   
7. Prepare the topping in the meantime: Chop walnuts coarsely. Melt Alsan in a pan over low heat, add breadcrumbs and walnuts and fry until golden brown. Put dumplings to the pan.
   
   
8. Wash pear, cut in slices and core. Slice vegan roast. Heat some oil in a pan and fry roast pieces and pear slices from both sides.

Our tip: No time for cooking? Try our pre-coked potato dumplings, prepare according to package instructions and go!

Portion: 4 people