Cut the vegan roast into about 1,5 cm thick slices and defrost the spinach in a sieve.
Peel and dice the shallot and sauté in 2 Tbsp of sunflower oil. When the shallots have gained some color, add the tomato paste and sauté for another 2 minutes. Then deglaze with red wine of grape juice and broth, and then add cranberries and let it simmer for about 20 minutes.
Stir in the dark gravy. Add more if needed to reach the desired consistency. Season to taste with salt and pepper. Set it aside and keep warm. Remove the bread dumpling mix from the bags and place it in a bowl. Add 300 ml of water and let it swell for 10 minutes.
Roughly chop the spinach and add to the dumpling mixture. Form approx. 12 dumplings and cook them in boiling salted water for about 15 minutes. Fry the vegan roast in the remaining oil until it is golden brown on both sides and serve together with the red wine sauce and the dumplings.
Depending on the occasion or the season, almost any type of vegetable will go well with this.
If you prefer a non-alcoholic version, simply substitute dark grape juice for the red wine.
Instead of spinach, you can also use dried plums, chopped nuts, or braised onions.
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