Spinach Dumplings with Mushroom Sauce (Vegan)

For the spinach dumplings, place the dumpling bread in a bowl and pour the boiled soy milk over it, cover and leave to stand for approx. 30 min. Finely chop the onion, garlic and squeezed spinach and saute in oil for about 2 min – then add to the dumpling bread with 2 tbsp flour.

Season with salt, pepper and nutmeg and mix well. Bring water to a boil and let the dumplings steep in the boiling water for about 15 minutes (make a test dumpling – if it falls apart, add some more flour to the dumpling mixture).

For the mushroom sauce, peel and finely chop the garlic and onion and sauté in oil. Add the mushrooms and sauté briefly. Add soup and let it boil down for a few minutes.

If necessary, add the soy cooking cream. Season the spinach dumplings with salt and pepper and add chopped parsley.

Preparation Tip:

The spinach dumplings can also be served with another sauce or with lentils and the like.

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