Veganquiche with leeks and smoked tofu
120 recipes
Spinach canederli
ingredients
servings
4
Stale bread
250 oz
Spinach
200 oz
Soy drink
1 glass
Wholewheat flour
1 spoon
Onion powder
1 teaspoon
Parsley
4 sprigs
Nutmeg
to taste
Black pepper
to taste
Wholemeal breadcrumbs
80 oz
Salt
to taste
Fresh sage
5 leafs
Sunflower oil
60 fl oz
first courses from world
Spinach canederli
Spinach canederli
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The dumplings are large stale bread balls, which can then be enriched with other ingredients. Here is my spinach variant.
preparation
step 1
Cut the bread into very small cubes, then put it in a bowl and sprinkle it with the vegetable drink.
step 2
In the meantime, boil the spinach with a little water, then, after having cooled it, squeeze it and finely chop it.
step 3
Add the spinach to the softened bread, then add the flour, onion powder, nutmeg, pepper, parsley and salt. Knead everything and add the breadcrumbs little by little until you get a malleable but still moist mixture.
step 4
Form 8 meatballs with a diameter of about 4-5 cm and let them rest for about ten minutes. In the meantime, boil a pot of salt water to boil the dumplings.
step 5
When the water is boiling, put them gently in the pot and let them cook for 10 minutes, then drain them and season them with hot oil, in which you have left the sage in infusion for a few minutes.
