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INGREDIENTS FOR THE PLANT-BASED MEAT SUBSTITUTE AND SAUCE
- 2 tablespoons oil
- 2 onions, chopped
- 3 carrots, sliced
- 1 parsley root or parsnip, chopped
- ¼ celeriac, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 5 allspice berries (optional)
- 500 ml vegetable broth
- 1 tablespoon mustard
- 1 tablespoon vinegar or lemon juice
- 2 teaspoons sugar (for sauce and dumplings)
- 200 ml plant-based cooking cream (soy or oat)
- salt to taste (for sauce and dumplings)
- pepper to taste
- 400 g vegan "meat" (slices or medallions - pea, wheat, seitan, soy, etc.)
- oil for frying
INGREDIENTS FOR DUMPLINGS
- 500 g all-purpose flour
- 300 ml lukewarm water
- 7 g dried yeast
METHOD
- 1To prepare the sauce, heat oil in a pot and sauté the onion until softened. Add carrots, parsley root, and celery, sauté for 5–10 minutes, then stir in garlic, bay leaf, allspice, sugar, mustard, and vinegar/lemon. Pour in vegetable broth and simmer over low heat for about 30 minutes, until the vegetables are completely soft. Remove bay leaves (if you find them) and blend the sauce until smooth. Add plant-based cream and season with salt and pepper.
- 2Heat a little oil in a pan and fry the vegan "meat" for 3-5 minutes until golden brown.
- 3To prepare the dumplings, mix lukewarm water, sugar, and yeast and let stand for 5 minutes. Add flour and salt, knead into a smooth dough, and let rise for 30-40 minutes. After rising, form the dough into 2 dumpling rolls. Cook them in salted water for 20 minutes, turning halfway through. Slice with a thread or a sharp knife.
- 4Serve. Place slices of vegan dumplings on a plate, pour a generous amount of creamy Svíčková sauce over them, and top with fried vegan "meat". Optionally, serve with a slice of lemon or cranberry sauce.