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Vegan Spinach-Bread Dumplings with Lentils

These vegan bread dumplings with spinach and lentils are the ultimate comfort food! They make a great spring recipe!
Course Main Course
Cuisine German
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 servings

Ingredients

Spinach-Bread Buns

  • 4 buns
  • 5 oz plant milk I used oat milk, but soy or almond is fine as well
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy flour
  • 1 tablespoon parsley,finely chopped
  • 1 teaspoon salt
  • 1 onion, chopped
  • 2 cups fresh spinach
  • 1 pinch nutmeg
  • 1 tablespoon olive oil
  • 2 tablespoons water

Red Lentil Bolognese

  • 1 onion, chopped
  • 1 glove garlic, minced
  • 1 celery, finely chopped
  • 1 stalk celery, finely chopped
  • 3/4 cup red lentils
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes (14,5 oz)
  • 2 cups vegetable broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt
  • pepper

Instructions

  • Cut the buns into small pieces. In a bowl, combine them with oat milk, nutritional yeast, soy flour, chopped parsley, and salt and knead together.
  • Wash the spinach. In a medium skillet, heat the olive oil and sauté the onions for about 3 minutes. Then add the spinach together with the water and cover with a lid. Wait until the spinach wilts and season with a pinch of nutmeg and pepper.
  • Stir the spinach in the dumpling dough and form about 6 small balls. Cook in salted water for about 10 minutes (on very low heat).
  • Make the lentil Bolognese: In a skillet, heat the olive oil over medium heat. Sauté the onion for about 3 minutes. Then add the carrots, celery, and garlic and cook for 3 more minutes. Stir in the lentils and the tomate paste and sauté for another 2 minutes. Deglaze with red wine and allow the wine to reduce.
  • Add the diced tomatoes and the vegetable broth and cook the sauce for about 20 minutes. Season with salt, pepper, oregano, and basil. Serve together with the vegan spinach-bread dumplings and a green side salad.