R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce

Vegan Wild Garlic Bread Dumplings with Creamy Leek Sauce

Before the asparagus celebrates its annual comeback, it sends a small harbinger to us: wild garlic. From March to June you can buy wild garlic, and you should definitely take this opportunity!

The preparation of wild garlic is very simple and similar to most herbs: washing, removing the stems, and chopping. That's it! Fortunately, wild garlic is also available regionally, because it not only grows in Europe but also in Germany. So get yourself a fresh bunch of wild garlic and try our dumplings with a creamy leek sauce. We can only recommend this recipe - it's so delicious! Otherwise, you can also add wild garlic to fried vegetables, sauces, purees, quiches, or soups.

R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce
R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce

Vegan Wild Garlic Bread Dumplings with Creamy Leek Sauce

2 servings
30 minutes

Ingredients

For the wild garlic bread dumplings:

  • 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

For the creamy leek sauce:

  • 1 onion
  • 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)
  • salt
  • pepper

For the pan-fried mushrooms:

  • 150 g (5.5 oz) button mushrooms
  • vegan butter for frying
  • salt
  • pepper

Instructions

  1. Chop stale bread rolls. Wash wild garlic and cut off tough stems, then finely chop wild garlic leaves. Peel and finely dice onion.

  2. Melt vegan butter in a frying pan. Fry diced onion until translucent.

  3. Whisk soy flour and plant-based milk in a bowl until combined. Add chopped bread rolls, diced onion, and wild garlic. Season with salt, pepper, and nutmeg to taste. Knead until all ingredients are combined, then let the mixture rest for approx. 10 minutes. Form six equal-sized bread dumplings out of the dough and let them rest for another 5 minutes.

  4. In the meantime, prepare the sauce. Peel and finely dice onion. Remove the outer layer of the leek, then cut leek into fine rings.

  5. Melt vegan butter in a small pot over medium heat. Fry onion and leek until translucent. Dust with flour and keep frying for another minute. Deglaze with vegan white wine and add plant-based heavy cream. If you prefer the sauce to be a bit sweeter, add some agave syrup. Season the sauce with salt and pepper to taste and keep warm until serving.

  6. Back to the wild garlic bread dumplings. Melt vegan butter for frying in a frying pan. Fry bread dumplings for approx. 15 minutes with closed lid, turning them from time to time to make sure that the bread dumplings get crispy from all sides. After approx. 5 minutes, add some water (50-100 ml/0.25-0.5 cup) and close the lid to steam the bread dumplings.

  7. Clean button mushrooms, cut off tougher stems, then quarter the mushrooms. Melt vegan butter in a second frying pan over medium heat and fry button mushrooms until browned. Season with salt and pepper to taste.

  8. Serve wild garlic bread dumplings with creamy leek sauce and pan-fried button mushrooms.

R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce
R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce
R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce
R500 Vegan Wild Garlic Dumplings with Creamy Leek Sauce

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