Vegan Potato Dumplings with Mushroom Ragout and Red Cabbage | Zucker&Jagdwurst

Ingredients

• For the goulash:
• 50 g (1.75 oz) dried porcini mushrooms
• 700 ml (3 cups) hot water
• 4 carrots
• 250 g (8.75 oz) fresh button mushrooms
• 2 onions
• 2 garlic cloves
• 10 g (0.33 oz) fresh thyme
• 6 tbsp (3.25 oz) tomato paste
• 3 tbsp (1.5 oz) mustard
• 2 tbsp (1 oz) soy sauce
• 250 ml (1 cup) vegan red wine
• 300 ml (1.25 cups) vegetable stock
• neutral vegetable oil for frying
• salt
• pepper
• For the dumplings:
• 800 g (1.75 lb) waxy potatoes
• 2 slices white bread
• 100 g (0.75 cup) potato starch
• 50 g (0.33 cup) wheat flour (type 405)
• 50 g (3.5 tbsp) soft vegan butter
• vegan butter or neutral vegetable oil for frying
• nutmeg
• For the red cabbage:
• 1 onion
• 1 apple
• 650 g (23 oz) red cabbage from a jar