Vegan curd dumplings with vanilla crumbs from Sophia Hoffmann
Matching our restaurant report on the Dinner event in the beautiful Happa restaurant in Berlin we asked you for the recipe for the vegan curd dumplings, which you can easily make yourself with old bread and seasonal fruit. As with all of Sophia Hoffmann's recipes, it's about the conscious handling and appreciation of food paired with vegan nutrition, creativity and, above all, good taste. Unfortunately, bread is thrown away far too often in Germany, even though it can actually be used in so many different ways. You can not only freeze it well, but also use it as breadcrumbs, binding agent or Parmesan substitute. In the past, there was actually always “leftover food” and groceries were stored and/or preserved appropriately. And tackling food waste is one of the most important – if not the tastiest – climate action. That's why we wish you Bon appetit with this delicious dessert including a clear conscience.
Vegan curd dumplings with vanilla crumbs and roasted raspberries
serving amount: 4 portions:
Preparation time: 40 Minutes
– 3 stale rolls and 180 g dumpling bread
– 60 g sugar and 4 tablespoons for the roaster
– 100 g silken tofu
– 2 pinches of salt
- 50 g durum wheat semolina
- 150 g soft margarine
- 300 g raspberries, fresh or frozen
- 100 g breadcrumbs
- 1 vanilla pod
- Powdered sugar for dusting
Cut the buns into thin slices with a sharp bread knife. In a large bowl, knead with 60 g sugar, silken tofu, 1 pinch of salt, durum wheat semolina and 100 g margarine until all the pieces of bread are well softened and you get a homogeneous mass. Form four equal-sized dumplings.
For the raspberry roaster, heat the berries in a saucepan with 4 tablespoons of sugar and 150 ml of water and cook for 15 minutes over low heat. set aside.
Melt 50 g margarine in a deep pan, add the breadcrumbs and the pulp of the vanilla bean and toast the vanilla crumbs until nicely browned.
Boil water in a large saucepan, add 1 pinch of salt and when the water is almost boiling, simmer the dumplings for 10 minutes, but do not boil until they float to the top. Take the dumplings out of the water one by one with a slotted spoon, drain and place in the pan with the breadcrumbs. Roll them well on all sides until they have a crumbly crust all over.
Serve with the raspberry roaster and dust generously with powdered sugar.
Bon appetit !
The recipe was published in the current new edition of the book "Vegan Queens" by Sophia Hoffmann. In addition to ten themed menus such as the "Herb Menu", "Detox vs. Dessert", "Pizza & Drinks" or the vegan "Christmas Menu" for the whole family, there are also exciting portraits of other entrepreneurs, cooks, bakers and producers who are passionate about the Show the range of plant-based cooking. Here's the publisher.
© Photos: ZS-Verlag