Servings: 30 to 35 dumplings
Ingredients:
- 1 ½ cup cooked white buckwheat or 2 / 3 cup dry buckwheat
- ½ cup cooked millet or ¼ cup dry millet
- ½ cup whole wheat breadcrumbs
- 1 onion, chopped
- 1 teaspoon basil
- 1 teaspoon chopped parsley
- 2 tablespoons food yeast
- 2 tablespoons tamari
- 1 tablespoon olive oil
- 1 egg, beaten
Preparation:
1. Cook buckwheat and millet separately.
2. Calculate 2 cups of cooked grains and place in large bowl. Add all other ingredients and mix well.
3. Shape into small balls.
4. Bake at 375 degrees F for 30 minutes on an oiled baking sheet and return them halfway.
We can make a double recipe and freeze some portions for future use: "Meatball" stew, spaghetti with meatballs, etc..
Découvrez d'autres recettes végétariennes sur www.geccoe.com