Vegan spinach bread dumplings

Who doesn't love it, Grandma's bread dumplings? We've created a recipe for you that even vegans can eat without a guilty conscience. The perfect start into December.

INGREDIENTS (for 24 people):
750 g bread rolls
450 ml unsweetened oat milk or other vegetable milk
9 tbsp yeast flakes
6 tbsp soy flour
3 tbsp freshly chopped parsley
3 tsp salt
3 tbsp olive oil
3 onion, finely chopped
1,2 kg fresh spinach
6 tbsp water
3 pinches of nutmeg
pepper

PREPARATION:

1. Cut the rolls into small pieces.
2. Mix in a bowl the oat milk, yeast flakes, soy flour, chopped parsley and salt and knead into a dough.
3. Wash the spinach. Heat the olive oil in a frying pan (with lid) and fry the onion cubes until translucent. Then add the spinach and the water and put on the lid. Wait until the spinach has collapsed and season with a pinch of nutmeg and pepper.
4. Add the spinach to the dumpling dough and stir in. Form the mixture into six dumplings. Cook in boiling salted water at low heat for about 10 minutes.