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- 20 1,5cm thick slices x baguette - french stick - cubed
- 1 middle sized x carrot - fine grated
- 3/4 cups soy milk
- 3/4 - 1 cups wholemeal flour
- 1 pinch nutmeg
- 1/2 tspn sea salt
- 2 generous Tbls nuttlex sunflower margarine
- 3 Tbls plain or wholemeal flour
- 3 generous tspn spicy mustard
- 3 geneous tspn mild mustard
- 1 bunch fresh flat parsley - chopped
- 1 splash soy cream or milk
- 1 x veggie stock cube
- 1 big x bayleafe
- 5 x pimentos
- 1 tspn seasalt for the cooking water
- 1 pot x of water
- 1 small x onion - fine chopped
Start to cut the baguette into small cubes. Add to a bowl. Chop the onion and fry with some margarine and seasalt until slightly golden brown. Fine grate the carrot and mix with the bread and onion. Add soy milk. Don’t use to much, the dough should not be to sticky. Add the flour and nutmeg, mix well and refridgerate for half an hour. You also can prepare the dough one day ahead. Use a big pot with water. Add the bayleafe, pimento and salt and bring to the boil. Wet your hands slightly and form some dumplings. Don’t make them to big! When the water boils, turn it down to minimum heat and add the dumplings. Shut the lid and let it stay for 30 min. Don’t let it boil or simmer … only a very slight simmer is ok!
When the dumplings are done, remove from the water. Dry them a bit. Heat some margarine in a frying pan and fry the dumplings from each side until slightly golden brown. Remove from pan and add more margarine. Mix with flour and deglaze with the cooking water. You need to whisk very quick to get a smooth roux. Add as much water as it is needed to get a nice smooth sauce. Add the veggie stock, mustard, soy cream and salt and let it simmer for 5 min. Have a taste, maybe you want more mustard! Chop the parsley and add to the sauce. Turn off the heat and return the dumplings into the pan. Cover all dumplings with the sauce and shut the lid and give it a rest. Cook your rice in the meantime! I also added some peas into the rice.
(I used Uncle Benz rice).