100 g of oat bran
50 g of ground oat bran
100 g soy skyr
1/4 teaspoon baking soda
salt
nutmeg
100 g smoked tofu
Soy sauce
Coconut oil
1 glass of red cabbage
100 g mushrooms
100 g herb mushrooms
100 g oyster mushrooms
2 small onions
3 small cloves of garlic
100 g coconut milk
Mix oat bran, soy quark, baking soda and spices and let soak for 20 minutes.
Put a saucepan with water and bring to a boil.
Cut the smoked tofu into thin slices and fry them in a pan with the coconut oil. Deglaze with soy sauce and let cool on a Zewa.
Put the dumplings with a little salt in the boiling water for about 20 minutes. As soon as the dumplings float on top, they're done.
Clean and roughly dice the mushrooms, peel and finely dice the onion and garlic. Heat coconut oil in the pan, fry the mushrooms in it and finally add the onions and garlic. Season with salt and pepper and deglaze the coconut milk and let it simmer.
Heat the red cabbage.
Arrange everything together in a bowl.
