Millet Dumplings with Vegan Mushroom Cream Sauce
ingredients
For the dumplings:
- 150 g millet
- 2 eggs
- 90 g spelt semolina
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/2 tsp coriander
- juice of 1/2 lemon
- olive oil for roasting
For the sauce:
- 250 g brown champignons
- 1 onion
- 2 small garlic cloves
- juice of 1/2 lemon
- 600 ml vegetable broth
- 1 handful of fresh parsley or 1 tbsp dried parsley
- 3 tbsp cashew cream
- salt & pepper
instructions
- Prepare millet according to the instructions. (If there are no instructions, wash millet thoroughly with hot water and boil it briefly with the double amount of water + 1 pinch of salt and then simmer it for 5 minutes at low heat. Then let it swell for about 20-25 minutes).
- In the meantime, prepare the sauce. Clean and chop the mushrooms.
- Peel and chop the onions and garlic and steam the onions in a pan with a little olive oil until they are transparent, then add the garlic and steam it briefly.
- Add mushroom pieces and steam them for about 5 minutes.
- Add the vegetable stock and cashew cream, mix it and increase the heat slightly.
- Boil it briefly, then add lemon juice, salt and pepper and parsley and mix it. Cover the pot with a lid and reduce the heat to medium and cook it for about 5 minutes. Stir occasionally until a creamy consistency is obtained. Season if necessary.
- Set the finished sauce aside. Mix the finished millet with eggs, spelt semolina, salt and spices and form small dumplings with wet hands. If the consistency is too sticky, add some more spelt semolina.
- Carefully place the dumplings in boiling water and cook for approx. 3-5 minutes until they float to the surface. Then remove with a slotted spoon and drain.
- Heat olive oil in a pan and roast e dumplings on both sides over medium heat for about 3-5 minutes until they are golden brown.
- Put the dumplings with the sauce on a plate and garnish it with parsley.
This recipe is
vegetarian / sugar-free / wheat-free / dairy-free
