Vegetable dumplings? Yes! And they're delicious!
Their taste is not inferior to that of traditional dumplings and that's why we want to share the recipe with you.
After tasting them you will want to include them in many of your meals. See for yourself!
- 1 cup of oat flakes
- 2 ½ of fried tomato or tomato sauce
- 1 ½ cup of mushrooms
- 2 carrots
- 1 onion
- 1 leek
- 1 ½ cup of tofu
- Wheat flour
- Olive oil
- Black pepper
- 1 teaspoon Provencal herbs
- 3 garlic cloves
- 1 cup of mineral water
- 1 cup of white wine
- ¼ cup of vegetable milk
- 1 teaspoon ground oregano.
We cut half an onion and the leek finely. We also grate 1 carrot and finely chop the mushrooms and tofu. In a deep frying pan, brown 2 spoonfuls of olive oil and 2 cloves of garlic. When they are golden, remove them so that they do not become bitter.
We put the onion, the leek and the grated carrot in the frying pan at medium heat. After 5 minutes add the mushrooms, tofu and spices. When we notice that the vegetables are transparent and are already cooked, we add the tomato sauce and the oatmeal flakes. Optionally you can add 2 spoonfuls of water to lighten it, depending on how concentrated the tomato sauce is. We will leave to cook stirring well so that the oats are hydrated with the tomato sauce and the steam of the vegetables. Once we obtain a dense and thick texture we remove and let cool. It is advisable to let it cool down completely and refrigerate the dough until the next day, but it is also enough to cool it down completely.
We cut the other carrot, chop the mushrooms and the other half onion in big pieces, since we will crush it later. In a deep frying pan, we repeat the process of flavoring the oil, in this case with a clove of garlic. Sauté the vegetables well and once they are cooked add the white wine and water. Let it cook for about 10 minutes and then remove it. Crush the vegetables and add 4 spoonfuls of tomato sauce (optional) and if the texture is too dense, lighten it with the vegetable milk. To make the sauce smoother we can strain it. If necessary, add salt.
We spread a little oil on our hands to form the meatballs, this way it will be easier to shape them. We give them the shape and cover them with flour. We carefully remove the excess. If you have any intolerance to gluten you can use another type of flour (corn or others). In a frying pan with little oil, we fry the tofu balls until they are well browned on all sides. Drain the excess oil with paper towels.
When the meatballs have already drained the excess oil, we place them on the plate with the sauce we had previously reserved (heat it up if necessary). We put a little bit of parsley or coriander on top and enjoy!