Ingredients for the vegetable ragout
2 yellow beets
3 sticks of celery
2 red onions
6 king oyster mushrooms
2 tbsp capers
1 organic lemon
A little flour for thickening
1 liter vegetable stock
100g alternative to sour cream
A splash of white wine vinegar
1 bunch chives
Marjoram to garnish
Ingredients for the dumplings
90g butter alternative and a little more for cooking the dumplings in
200ml oat drink
Freshly grated nutmeg
300g stale bread (such as baguette)
1 bunch chives
60 g Egg alternative
1 sprig of thyme
1. For the dumplings, start by peeling the onions and chopping them very finely. Heat the butter alternative in a pan. Cook the onions in the butter on a low heat for 5-10 minutes until clear. Add the oat drink and season with nutmeg. Cut the bread into approx. 1cm cubes and add to the milk mixture.
2. Wash the chives and spinach, shake them dry, roughly chop and add to them to the mixture as well.
3. Prepare the egg alternative powder and fold into the mixture, add salt and pepper.
4. Bring water to the boil in a wide, flat saucepan. Turn the dumpling mixture out onto a dish towel which you’ve brushed with butter (you could also use cling film or aluminum foil, but these are less environmentally friendly), shape it into a roll and tie up the ends securely with string.
5. Cook in simmering water over a low to medium heat for 20-30 minutes.
6. For the ragout, peel the root vegetables and wash them thoroughly. Wash the celery thoroughly and remove the stringy parts if desired. Peel the onions. Wash the mushrooms. Julienne the vegetables and set aside (but don’t mix them together).
7. Drain the capers and chop very finely.
8. Wash the lemon, dry it, finely grate the zest, and juice it.
9. Heat 125ml oil in a large pan. Fry the onions and mushrooms in the oil over a low to medium heat for 5-10 minutes. Add extra oil if necessary. Add the capers, stir in a little mustard, dust everything with flour and pour over the vegetable stock.
10. Add the carrots, celeriac and yellow beets, and bring everything to the boil. Let the vegetables simmer over a medium to high heat for 3-4 minutes before adding the celery.
11. Stir in the alternative to sour cream and season everything to taste with lemon juice, lemon zest and vinegar. Wash the chives, shake them dry, chop finely and stir them in.
12. Then remove the dumpling roll from the dish towel and cut into slices before serving. Fry the dumpling slices in a pan with some butter and the thyme. Fry each side for 2-3 minutes until golden brown.
13. Serve the ragout with the dumplings and garnish with marjoram.