INGREDIENTS FOR THE DUMPLINGS

4 tbsp plain flour
1 tbsp brown rice flour
1 tbsp ground almonds
a handful of roughly chopped flat leaf parsley
1 heaped tbsp vegan pesto
salt to taste
3 tbsp olive oil (a little more if required)
1 cup veggie mince – either soya, or a vegan burger that has been broken down
1 cup grated vegan cheese
1 tsp fast acting yeast

INGREDIENTS FOR THE MUSHROOM & VEGGIE SAUCE

olive oil
2 chopped carrots
1 large onion, finely chopped
2 cloves of garlic, finely chopped
2 cups of mixed porcini mushrooms (I use the frozen ones)
1 small red pepper, roughly chopped
8 cherry tomatoes (optional)
1 tsp paprika
1 cup vegan cream of your choice (I used Provamel)
1 cup mushroom or veggie stock of your choice
sea salt to taste (you will need this)
1 tbsp fresh oregano or marjoram (use 1 tsp of dried if you don’t have fresh)