- 200 g cellery
- 4 carrots
- 2 red onions
- 1 leek
- Some vegetable oil for frying
- 700 ml vegan red wine
- 200 ml red wine vinegar
- 500 ml vegetable stock
- 3 allspice corns
- 1 tsp balck pepper, whole
- 5 juniper berries, crumpled
- Handful thyme, fesh
- 2 bay leaves
- 80 g soy beef fillet
- 1 tbsp sugar syrup
- 1 level tbsp starch
- 1 level tbsp cocoa powder, (low fat)
- 1 tbsp water
Filled dumplings :
- 50 g mixed nuts, chopped coarsely
- Handful parsley, fresh
- 20 g olive oil
- 1 tbsp bread crumbs
- 2 tbsp cooked sauerkraut stock (see above)
- black pepper
- 750 g vegan dumpling dough
- Peel carrots and potatoes and dice into 5mm thick cubes. Peel and dice onion. Peel leek, wash halve lengthwise and cut into small pieces.
- Heat some vegetable oil in a pan and sauté diced vegetables. Pour in red wine and add red wine vinegar and vegetable stock. Add all spices and herbs, cook shortly and simmer for 10 minutes over medium heat until the vegetables are well cooked.
- Remove stock from heat and add soy fillets. Let cool and let the fillets soak for 3 – 4 hours, stirring occasionally.
- Take fillets out of the stock and set aside. Pour stock through a sieve and save liquid in a pot. Remove spice corns, pepper corns and bay leaves from the vegetables and puree half of the vegetables with a blender.
- Cook the stock with 1 tbsp sugar syrup and reduce heat. Mix with pureed vegetables and let simmer for another 5 minutes. Mix starch with cocoa powder and 1 tbsp water until smooth and add to the simmering stock. Add soy fillets.
- For the dumpling filling: Blend nuts, fresh parsley, olive oil, bread crumbs and the remaining cooked vegetables. Season to taste with salt and pepper. Knead dumpling dough by hand and form dumplings. Flaten by hand and place a heaped tsp of filling in the middle of each dumpling. Fold the dumpling around the filling and form dumplings by hand. Cook dumplings over low heat for 8 minutes in salt water.
Sauté dumplings in remaining filling and serve with the soy fillets. Decorate the dishes with the remaining vegetables.
Our Tip: Use our spice mixture for marinated beef to create a hearty sauce!
Portion: 2-3 people