Vegan dumplings with ramson and creamy leek sauce
Our quick and easy recipe for vegan wild garlic dumplings with creamy leek sauce. A simple, quick and hearty recipe with fried mushrooms.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Kitchen towel
- Stove
- Second frying pan
- Spoon
- Kitchen scale
- Grater
Ingredients
- 4 (approx. 275 g / 10 oz) stale bread rolls
- 75 g (2.5 oz) wild garlic
- 1 onion
- 3 tbsp vegan butter
- 30 g (0.33 cup) soy flour
- 100 ml (0.5 cup) plant-based milk
- 50-100 ml (0.25-0.5 cup) water
- vegan butter for frying
- salt
- pepper
- nutmeg
- 100 g (3.5 oz) leek
- 2 tbsp vegan butter
- 1 tbsp flour
- 50 ml (0.25 cup) vegan white wine
- 200 ml (1 cup) unsweetened plant-based heavy cream
- 1 tbsp agave syrup (optional)
- 150 g (5.5 oz) button mushrooms
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