Cranberry Bread Dumplings in Mushroom Sauce

November 21, 2016

Traditional Austrian cuisine, something I haven’t really touched on in this Blog very much. Mainly because I don’t ever eat or cook it, in part because it might just be the vegan unfriendliest cuisine out there and also it’s just not my favourite to have all year around, even when veganized. But come winter the cravings for something more hearty and comforting kick in. Enter the bread dumpling.

Bread dumplings are a dish that every Austrian knows from dinners at grandma’s house. They are tasty but definitely not attractive or photogenic. I tried to chance that for this recipe by adding some fresh cranberries, parsley and chopped almonds in the mix and it paid off. Not only are they as pretty as dumplings can be but so flavoursome. Served alongside with mushroom sauce that has some rather unusual ingredients, but trust me on this one it’s heavenly and the two go together like no other-

Add them to your Thanksgiving spread, or alongside a veggie loaf for christmas or just make them on their own. Whichever you choose I hope you enjoy!

Serves 2-3

Ingredients:

for the dumplings:

  • 200g bread cubes
  • 1 onion
  • 1 tbsp vegan butter
  • 300ml soy milk
  • 1/2 tsp salt
  • a handful of fresh parsley
  • 100g fresh cranberries
  • 100g chopped almonds
  • 2 flax eggs

for the sauce:

  • 200g brown mushrooms
  • 1 clove of garlic
  • 1 onion
  • 2 tbsp vegan red wine
  • 250 ml coconut milk
  • 1 tbsp tamari
  • 1 tsp soup stock powder
  • 1 tsp dry sage
  • 1 tsp dry thyme
  • 1 tbsp almond butter
  • black fresh cracked pepper to taste

Method:

  1. To make the dumplings, make the flax eggs by whisking together 2 tbsp of flaxseed with 6 tbsp of water then set aside to allow it to thicken.
  2. Next chop up the onion and heat up the vegan butter in a skillet, add the onions and cook until translucent. Add the onions on a large bowl together with the breadcubes, salt, chopped parsley, cranberries and almonds mix well then add the soy milk and the flax eggs.
  3. Start massaging the soy milk into the mix until it gets soggy and a it forms a dough like texture. Knead a little bit with your hands to allow it to come together properly. Divide the dough into 6 parts and form the dumplings using your hands. Wrap them each up in aluminium foil and let them rest in the fridge for at least 1 hour.
  4. When your ready to make them just add them to your steam cooker or steam pot and steam cook for 20 mins.
  5. To make the sauce heat up some oil in a skillet on medium/high heat, chop the onion and cook until translucent, chop the garlic and the mushrooms and add to the skillet.  Once the mushrooms are cooked deglaze with the red wine.
  6. Then add the coconut milk and the remaining ingredients. Stir well and let it simmer to reduce until the sauce gets your desired texture.

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