Soy Fillets Marinated Beef Style
Ingredients
For the beef-stock
200
g
cellery
4
pc
carrots
2
pc
red onions
1
pc
leek
700
ml
vegan red wine
200
ml
red wine vinegar
500
ml
vegetable stock
3
pc
allspice corns
1
ts
black pepper, whole
5
pc
juniper berries, crumpled
1
Handful
thyme, fesh
2
pc
bay leaves
80
g
soy fillet
1
tb
sugar syrup
1
tb
starch
1
tb
water
For the filled dumplings
50
g
mixed nuts, chopped coarsely
1
Handful
parsley, fresh
20
g
olive oil
1
tb
bread crumbs
2
tb
cooked sauerkraut stock (see above)
Some
salt
Some
black pepper
750
g
vegan dumpling dough
Preparation
1. Peel carrots and potatoes and dice into 5mm thick cubes. Peel and dice onion. Peel leek, wash halve lengthwise and cut into small pieces.
2. Heat some vegetable oil in a pan and sauté diced vegetables. Pour in red wine and add red wine vinegar and vegetable stock. Add all spices and herbs, cook shortly and simmer for 10 minutes over medium heat until the vegetables are well cooked.
3. Remove stock from heat and add soy fillets. Let cool and let the fillets soak for 3 – 4 hours, stirring occasionally.
4. Take fillets out of the stock and set aside. Pour stock through a sieve and save liquid in a pot. Remove spice corns, pepper corns and bay leaves from the vegetables and puree half of the vegetables with a blender.
5. Cook the stock with 1 tbsp sugar syrup and reduce heat. Mix with pureed vegetables and let simmer for another 5 minutes. Mix starch with cocoa powder and 1 tbsp water until smooth and add to the simmering stock. Add soy fillets.
6. For the dumpling filling: Blend nuts, fresh parsley, olive oil, bread crumbs and the remaining cooked vegetables. Season to taste with salt and pepper. Knead dumpling dough by hand and form dumplings. Flaten by hand and place a heaped tsp of filling in the middle of each dumpling. Fold the dumpling around the filling and form dumplings by hand. Cook dumplings over low heat for 8 minutes in salt water
Sauté dumplings in remaining filling and serve with the soy fillets. Decorate the dishes with the remaining vegetables.
Sauté dumplings in remaining filling and serve with the soy fillets. Decorate the dishes with the remaining vegetables.
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