Ingredients:
- For the dumplings:
- 300g baby spinach, washed
- 120g California walnuts, finely chopped
- 100g oat bran
- 2 eggs
- 100ml low-fat milk (or plant-based alternative)
- Salt, pepper
- 500ml vegetable stock
- For the sauce:
- 250g mushrooms, sliced
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 1 clove of garlic, chopped
- 20g butter
- 20g flour
- 200ml plant-based cooking cream
- Salt, pepper
- 2 spring onions, sliced into rings
- For the gratin:
- 50g breadcrumbs
- 50g finely grated parmesan cheese
Preparation:
- Heat the spinach briefly in a hot pan until it wilts. Allow to cool and squeeze out excess liquid thoroughly, then chop finely. In a bowl, mix the spinach, walnuts, oat bran, eggs, milk, salt, pepper, and nutmeg until you have a homogeneous mixture. Cover and leave to stand for 30 minutes.
- Form 12 dumplings weighing approx. 50g each from the mixture and cook in hot vegetable stock for 12-15 minutes.
- Heat the oven to 180°C (160°C fan). Sauté the mushrooms in hot oil, briefly fry the onion and garlic, remove, and set aside. Lift the dumplings out of the hot vegetable stock with a slotted spoon and place in a large ovenproof dish.
- Melt the butter in a pan over a reduced heat, sprinkle in the flour, and stir together to form a smooth paste. Stir in the plant-based cooking fat and 375 ml vegetable dumpling stock until smooth, bring to the boil, and stir in the mushrooms. Mix in the spring onions and season with salt and pepper. Pour the creamy sauce over the dumplings, mix the breadcrumbs and parmesan, sprinkle over the top and bake in the oven for 20-25 minutes.
