Soy goulash with dumplings

Dumplings

• 300 g bread rolls, stale, vegan, cut in half and then into slices (1 cm) (see tip)
• 10 g fresh parsley leaves
• 70 g onions, cut into halves
• 180 g soy milk, unsweetened
• 30 g soy flour, full fat, as egg replacement
• 60 g water
• 2 tbsp nutritional yeast
• 1 tsp fine salt
• 2 pinches freshly ground black pepper
• 2 pinches ground nutmeg

Soy goulash

• 250 g onions, cut into quarters
• 1 - 2 garlic cloves
• 30 g rapeseed oil
• 150 g soy chunks, dried, not soaked
• 500 g canned crushed tomatoes
• 550 g water
• 100 g dry red wine, vegan
• 1 tbsp vegetable stock paste, homemade, vegan (see tip)
  of 1 vegetable stock cube (for 0.5 l), vegan (see tip)
• 55 g soy sauce
• 50 g tomato purée
• 1 tbsp sweet paprika powder
• ½ tsp freshly ground black pepper
• 1 tsp fresh marjoram
• 1 tsp cocoa powder, unsweetened
• 200 g mixed peppers (e.g. yellow and green), cut into strips (5 mm x 4 cm)
• 150 g button mushrooms, sliced (5 mm) or small ones cut in half
• 10 g fresh parsley leaves, chopped, for garnishing