Today we provide you with a recipe representing our Southern German roots. Because at the latest in the winter time it’s dumpling time. Vegan bread dumplings (Semmelknödel) are notably perfect as a side dish with rouladen or hearty roasts. But alternatively you can enjoy them just on their own with a decent amount of sauce. Classic for that are creamy mushroom sauces like the one from our mushroom stroganoff.
For real good bread dumplings it’s very important, that they are not too firm and not too solid but still don’t fall apart in the water. The combination of soya milk and flour works like a natural glue and provides the binding without using eggs. If you want to play it safe, you can use vegan egg replacer or soya flour for an even stronger binding. When the dumplings have cooked until done, you can directly eat them straight away. But it’s also very tasty to slice and pan-fry the dumplings with some vegan butter until crispy from the outside.
Vegan Bread Dumplings (Semmelknödel)
- 225 g white bread rolls / white bread, at least one day old
- 300 ml soya milk
- 1 medium-sized onion
- 3 tbsp parsley, minced
- 1 pinch nutmeg, ground
- 2 tbsp soya flour, or vegan egg replacer
- 2 tbsp vegetable oil
- salt + pepper
- For egg replacement mix vegan egg replacer or (soya) flour with a dash of soya milk, stir until smooth and leave it to swell. Dice the old bread rolls and put them in a large bowl.
- Finely dice the onion and fry them in a pan with oil. Add the remaining soya milk. Heat it up for a minute and pour everything over the bread cubes. Add egg replacement and parsley as well, season with salt, pepper and nutmeg and knead everything together.
- Form 4 round dumplings with wet hands. Cook in a large pot of simmering (not boiling!) salted water for about 20 minutes on low heat.