Cranberry Bread Dumplings With Red Wine Mushroom Sauce [Vegan]

A staple of Austrian cuisine, bread dumplings are a beloved dish that evokes memories of warm, comforting family gatherings around the dinner table. Typically crafted using eggs, this recipe replaces them with a binding agent of ground flaxseeds. Freshly plucked cranberries, a sprinkle of parsley’s vibrant green, and crunchy chopped almonds combine to create not just visually appealing, but also delectably flavorful dumplings. Paired with a rich red wine mushroom sauce, this dish is elevated to new heights of culinary harmony. Savor these sweet and savory scones alongside your holiday feast, pair them with a hearty veggie loaf, or enjoy them as a standalone treat.

Contents

Vegan Delight: Cranberry Bread Dumplings with Rich Red Wine Mushroom Sauce For the dumplings: * 1 1/2 cups whole wheat flour * 1/4 cup all-purpose flour * 1 teaspoon salt * 1 tablespoon sugar * 1/4 teaspoon active dry yeast * 1/4 cup warm water * 1/4 cup cranberry sauce * 1/4 cup vegan butter, melted For the Dumplings:For the Sauce:Cranberry Bread Dumplings with Red Wine Mushroom Sauce: A Vegan Delight To prepare these tender and flavorful dumplings, start by preparing the cranberry bread mixture. In a large bowl, combine 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1/4 cup of orange zest, and 1/2 teaspoon of baking powder. Add in 1/4 cup of unsweetened applesauce and 1/4 cup of non-dairy milk to create a dough-like consistency.To Make the Dumplings:To Make the Sauce:

Vegan Delight: Cranberry Bread Dumplings with Rich Red Wine Mushroom Sauce

For the dumplings:

* 1 1/2 cups whole wheat flour
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1 tablespoon sugar
* 1/4 teaspoon active dry yeast
* 1/4 cup warm water
* 1/4 cup cranberry sauce
* 1/4 cup vegan butter, melted

For the Dumplings:

7 ounces bread cubes
1 onion
1 tablespoon vegan butter
1 1/4 cups soy milk
1/2 teaspoon salt
A handful of fresh parsley
1 cup fresh cranberries
Three-quarters cup, plus two tablespoons of chopped almonds.
Two flaxseed-based egg substitutes (prepared by mixing two tablespoons of ground flaxseed with six tablespoons of water).

For the Sauce:

7 ounces brown mushrooms
1 garlic clove
1 onion
2 tablespoons red wine
1 cup coconut milk
1 tablespoon tamari
1 teaspoon soup stock powder
1 teaspoon dry sage
1 teaspoon dry thyme
1 tablespoon almond butter
Freshly ground black pepper, to taste.

Cranberry Bread Dumplings with Red Wine Mushroom Sauce: A Vegan Delight

To prepare these tender and flavorful dumplings, start by preparing the cranberry bread mixture. In a large bowl, combine 1 cup of rolled oats, 1/2 cup of all-purpose flour, 1/4 cup of sugar, 1/4 cup of orange zest, and 1/2 teaspoon of baking powder. Add in 1/4 cup of unsweetened applesauce and 1/4 cup of non-dairy milk to create a dough-like consistency.

To Make the Dumplings:

Combine 2 tablespoons of flaxseed with 6 tablespoons of water in a bowl and whisk until well combined. Allow the mixture to sit for a few minutes to thicken into a gel-like consistency before using as a substitute for eggs in your recipe.
Chop the onion finely and warm the vegan butter in a skillet over moderate heat. Once melted, sauté the onions until they reach a translucent state, stirring occasionally to prevent burning. Combine the caramelized onions in a substantial mixing bowl with the bread cubes, a sprinkle of salt, the chopped fresh parsley, tart cranberries, and toasted almonds. Combine the ingredients thoroughly, followed by the addition of soy milk and flax eggs.
Gently knead the soy milk into the mixture, gradually achieving a soft, pliable consistency akin to a dough. Gently massage the mixture with your fingertips until it forms a cohesive ball.
Partition the dough into six equal portions, then shape each one into a plump dumpling by gently manipulating it with your fingers. Carefully wrap each item individually in high-quality aluminum foil to prevent any potential leakage or contamination, then place them in a secure container within the refrigerator, allowing them to rest for a minimum of one hour to ensure optimal preservation and freshness.
Steam the ingredients in your steam cooker or steam pot for approximately 20 minutes once you’re prepared to cook them.

To Make the Sauce:

In a skillet, heat oil over medium-high heat; next, finely chop the onion and sauté until it reaches translucency. Simultaneously, mince the garlic and mushrooms, then combine them with the onion in the skillet. After cooking the mushrooms, de-glaze the pan with a splash of robust red wine.
With the coconut milk and the remaining ingredients added, the dish will now have a rich and creamy texture, further complementing its bold flavors. Allow the mixture to stir thoroughly, then permit it to simmer slowly, gradually reducing in consistency until you achieve the preferred thickness for the sauce.