SPINACH DUMPLINGS WITH MUSHROOM SAUCE AND VEGAMI

Vegami

vegetarian

main course

medium

Torben Ebert

INGREDIENTS FOR 4 PERSONS

300 g stale white bread
250 ml milk
600 g frozen spinach
1 onion
2 eggs
1 tbsp TOMAMI # 1 (buy here)
Salt, pepper and nutmeg (or a dash of TOMAMI Seasoning Sauce)
15 g flour
30 g breadcrumbs
700 g mixed mushrooms
350 g cream
2 tbsp Vegami (buy here)
Salt and pepper
Parmesan for serving

INSTRUCTIONS

Cut the bread into small cubes and put into a bowl. Pour over as much milk as possible (there should be no excess milk at the bottom of the bowl.). Squeeze the thawed spinach
well and allow to drain (dry on a kitchen towel if necessary). Melt the butter in a saucepan and sweat the finely diced onions over medium heat; add the spinach and fry for 5 minutes, then leave to cool a little. Add the eggs and spinach to the bread, mix well, season with salt, pepper, TOMAMI # 1 and nutmeg. Add breadcrumbs and flour and shape into 12 dumplings with your wet hands.

Bring the salted water to the boil, reduce the heat, add the dumplings and allow to steep for about 15 minutes. Do not let the water boil. In the meantime, cut the mushrooms and sear in a non-stick pan over high heat. Deglaze with cream, add Vegami and simmer until creamy. Season to taste with salt, pepper and a small pinch of sugar.

Put the sauce onto the plates, add the dumplings straight from the water and serve with parmesan. The dumplings can also be used the next day, cut into slices and fried in butter.

The dish can also be prepared as a vegan version: Instead of eggs, use egg substitute products from the supermarket or, for example, use soy flour (approx. 2 tbsp) which you need to soak in water beforehand. It is recommended to test one dumpling in the water to see whether the mixture has enough binding. Replace the cream with a plant-based alternative using Vegami, which tastes hearty and meaty and it is really very easy to make!