For the Dumplings:

1. Cut the dry rolls into 1-2 inch pieces and put them in a bowl. Melt the margarine in the saucepan and add the soy milk with the vegetable stock powder and just warm everything up, don't boil!
2. Pour over the bread cubes and the chopped fresh parsley. After about 5 minutes everything should be soaked, knead everything well, add the flour and guar gum and season with a little salt and pepper.
3. With the breadcrumbs you could balance the dough well (it should be relatively firm). Form dumplings with damp hands (depending on the size, this can give up to 10 small dumplings). Bring water to a boil and put on a low flame. It shouldn't bubble anymore. Only then the dumplings in and let it steep for about 20 minutes.

For the Sauce:

1. Braise the cloves of garlic and onions in the oil. Add the sliced ​​mushroom slices and gently braise the whole thing. I also had a handful of soybeans (which were soaked before).
2. Deglaze with a dash of soy sauce and red wine. Add herbs, salt and pepper. Bring to the boil with the rest of the red wine and cornstarch, refine with the soy cream.