Arugula bread dumplings with creamy shiitake mushrooms

Homemade Delight with Refined Spices and Plant-Based Power

Hearty, rustic, and refined: these fluffy arugula bread dumplings are not only a perfect way to use up stale bread – when combined with our creamy Vegannett Shiitake Cream Mushrooms, they become a true vegan comfort food. Fresh herbs, aromatic mushrooms, and a hint of nutmeg make this recipe a delight!

 

🧺 Ingredients for approx. 4 servings

🥖 For the bread dumplings:

• 8 stale bread rolls (cut into very small cubes)
• 400 ml soy milk
• 1 large bunch of arugula
• 1 leek stalk
• 1 tbsp oil
• 2 tbsp potato starch
• Salt, pepper, freshly grated nutmeg
• Breadcrumbs (as needed, if the mixture is too soft)

🍄 For the Shiitake Cream Mushrooms:

• 800 g mixed mushrooms (e.g., shiitake, button mushrooms, oyster mushrooms)
• 100 g Vegannett Shiitake Spread
• 1 large onion
• ½ bunch fresh parsley
• 2 tbsp oil
• 150 g vegan cream
• 2 tsp medium-hot mustard
• Salt to taste

👩🍳 Preparation

✅ Bread dumplings:

1. Place bread cubes in a bowl. Gently warm soy milk and pour over them – let soak briefly.
2. Roughly chop arugula, slice leek into fine rings, and sauté in oil.
3. Add arugula, leek, potato starch, and spices to the dumpling mixture and mix well.
4. If the mixture is too soft: fold in breadcrumbs.
5. Form dumplings with damp hands and let them simmer in lightly salted water for approx. 15–20 minutes until cooked through.

✅ Shiitake Cream Mushrooms:

1. Clean mushrooms and slice. Finely chop onion and sauté in oil until translucent.
2. Add mushrooms and sear well.
3. Stir in vegan cream, mustard, and Vegannett Shiitake Spread. Let simmer briefly.
4. Season with salt and finally fold in freshly chopped parsley.

Enjoy – with love, mushroom power & an extra portion of Vegannett! ✨🌱