Vegan napkin dumplings with mushroom ragout and cashew cream

Vegan napkin dumplings made with spelt rolls, soya drink and linseed, served with a mushroom ragout in cashew cream with thyme. A festive dinner without egg or cream, 406 kcal per serving.

At a glance

• Serves 4
• Prep time: 30 min
• Cooking time: 35 min
• Total time: 65 min
• Calories: 406 kcal per serving
• Protein: 17 g
• Fat: 16 g
• Carbs: 45 g

Ingredients

• 300g spelt rolls
• 300ml soya milk
• 20g ground linseed
• 2 onions
• 2 tbsp olive oil
• 500g mushrooms
• 40g cashew butter
• 250ml vegetable stock
• 1 bunch of parsley
• 1 tsp mustard
• 2 tsp thyme
• 1 pinch of nutmeg
• 1 tsp salt

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Cut the rolls into cubes, stir the linseed with 4 tbsp water and warm the soya milk. Pour the soya milk over the bread and leave everything to soak for 15 minutes.
2. Dice one onion, soften it in 1 tbsp olive oil until translucent and knead it into the bread mixture with the linseed, chopped parsley, salt and nutmeg.
3. On a damp tea towel, shape the mixture into a roll 6 cm in diameter, wrap the towel tightly around it and tie the ends. Leave the roll to cook gently in simmering salted water for 30 minutes.
4. Slice the mushrooms and dice the second onion, then fry both in the remaining olive oil over a high heat until the mushrooms take on some colour.
5. Stir the cashew butter with the vegetable stock and mustard, pour it over the mushrooms and simmer the ragout with the thyme for 5 minutes until creamy.
6. Unwrap the dumpling, cut it into thick slices and serve with the mushroom ragout.

Good to know

Napkin dumplings are cooked in a cloth and then sliced, which makes them just right for a festive table. The creamy mushroom ragout gets by without any cream.

Swaps

Cashew butter → almond butter (a little more bitter). Soya milk → almond milk without additives. Mushrooms → mixed wild mushrooms. Spelt rolls → pretzel rolls (classic Bavarian).

Cooking tips

Instead of a tea towel, you can use cling film with foil over it. The water should only simmer, otherwise the outside of the dumpling goes soft.

Storage

Dumpling and ragout keep separately in the fridge for 3 days; dumpling slices can be frozen individually.

Allergens

Contains gluten, soya, cashews (tree nuts) and mustard; free from egg and milk, suitable for children and in pregnancy.

Frequently asked questions

Can you freeze napkin dumplings?

Dumpling and ragout keep separately in the fridge for 3 days; dumpling slices can be frozen individually.

How long do napkin dumplings keep in the fridge?

Dumpling and ragout keep separately in the fridge for 3 days; dumpling slices can be frozen individually.

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