Vegan Dumpling Casserole with Creamy Mushroom Sauce

Our next theme week is coming up, and keeping up with the cooler season, we're devoting ourselves to hearty dishes with round delicacies that would also be an excellent choice for your Christmas dinner. You can probably guess it already – it's about our beloved dumplings, whether it's potato dumplings, yeast dumplings, or bread dumplings! If anyone now thinks that we cook the same recipe seven times – think again! Dumplings can be prepared very differently and combined with various side dishes – we even have a sweet version for you to offer.

Today, however, we start with a dumpling casserole! A great thing about casseroles is that the sauces usually taste especially creamy because they have plenty of time to simmer. But of course, the very best part about them is the layer of cheese on top, of which everyone at the table always tries to grab as much as possible. Don't worry, there's plenty of both today.

We used classic bread dumplings for our casserole and made them from both spelt and wheat bread rolls during our test cooking . We didn't notice any difference at all, so you can use whatever you prefer. The bread dumplings come with crispy smoked tofu and a creamy mushroom sauce with lots of parsley and chives to add some freshness to the dish. You can adjust the amount of herbs, of course, but we really used a lot of herbs and liked it a lot!

One last tip: If you don't have any stale bread rolls from the day before, just use fresh bread rolls, halve them, and let them sit for a few hours. Once they are a bit drier, you can dice the rolls and let them dry until you start cooking.