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1
In large skillet, heat oil over medium heat.
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2
Add onion and carrot and cook, stirring often, until beginning to soften, 6 to 7 minutes.
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3
Add vegetable burgers and stir to break up any large pieces and cook, stirring often, 5 minutes.
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4
Transfer mixture to large bowl.
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5
Add parsley, egg whites, salt and pepper and stir until well blended.
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6
Set aside to cool completely.
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7
In food processor, combine flour with salt and process briefly to blend.
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8
Add lightly beaten egg, and 2 tablespoons water and process until dough forms a ball, adding more water a little at a time, if necessary.
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9
Turn dough out onto a lightly floured surface and knead until smooth and elastic.
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10
Roll out third of the dough 1/8 inch thick, covering the remaining dough with a towel.
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11
Cut rolled into 3-inch squares.
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12
Place 1 heaping teaspoon of filling in the center of each square, moisten the edges with a little water and fold over to form a triangle, then seal with a fork.
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13
Repeat this process with remaining dough and filling.
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14
Bring large pot of water to a boil.
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15
Drop in 8 to 10 kreplach at a time and cook for 15 to 20 minutes.
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16
Remove with slotted spoon, draining well and allow to cool.
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17
To serve, bring vegetable stock to a simmer in a large pot.
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18
Add the kreplach and heat 20 minutes at a gentle simmer.
