The days are slowly getting shorter again, the nights are longer, and the temperatures are getting colder. This immediately makes us want hearty, vegan food. 😍 For colder days we have come up with this excellent recipe: meatballs with mushroom ragout and dumplings! 💚
Ingredients
- Easy To Mix Meatball
Napkin dumplings
- 3 rolls
- 10ml plant-based milk
- 1 onion
- ½ bunch parsley, chopped
- 2 tbsp cornstarch
- 1 tbsp breadcrumbs
- Salt, pepper, a little nutmeg
- Margarine for frying
Mushroom ragout
- 800g mushrooms (e.g. mushrooms, porcini mushrooms, chanterelles)
- 1 onion
- 2 cloves of garlic
- 1 tbsp cornstarch
- 250ml oat cream
- 150ml vegetable broth
- Spices: salt, pepper, rosemary sprigs
- Olive oil for frying
preparation
Napkin dumplings:
- Prepare Easy To Mix meatball according to instructions and chill. Then fry in a pan in a little rapeseed oil until the desired degree of browning.
- Cut the rolls into small cubes and place them in a bowl.
- Heat the margarine in a pan, add the diced onions and fry them until translucent.
- Add plant-based milk and bring to the boil briefly. Stir in the parsley and spices.
- Pour the mixture over the rolls, add the cornstarch and breadcrumbs and knead well with your hands. If the mixture is very dry, add a little more milk. Let rest for 15 minutes.
- Bring water to a boil in a large pot. Roll the dumpling mixture in a clean tea towel, shape it, tie it tightly and tie a knot at the ends.
- Cook the napkin dumplings in hot water for about 30 minutes.
Mushroom ragout:
- Heat some olive oil in a pan. Add the onions and garlic and sauté until translucent. Add the mushrooms and fry until nicely browned.
- Deglaze with the vegetable broth. Stir in the cornstarch and stir until smooth. Season with salt and pepper and place the rosemary sprigs in the sauce. Let simmer for 10 minutes.
- Finally, stir in the oat cream and let it simmer briefly.
Bon appetit!
