Thursday, April 5, 2012

Vegan Semmel Knodle


Preparation Time10 Min
Cooking Time30 Min
Ready In40 Min
Difficulty LevelEasy
Health IndexAverageServings4
CuisineGermanCourseSide Dish
SpecialityHolidaysMain IngredientEgg Mushroooms
Interest GroupClassic



5 day old buns (I used a bagette)
1 c. lukewarm milk (I used soy milk)
1 sm. onion
2 stalks celery
10 g. butter  (Vegan butter)
Salt water (enough to cover the dumplings
2 eggs (I used ENER-G Egg Replacer)
1 tsp. parsley


Stage1-Slice buns fine; add salt and pour warm milk over. Let set 8 to 10 minutes, covered.

Stage2-Cut the onions, celery and parsley fine and saute in the butter olive oil.

Stage3-Pour over the cut up buns. Add eggs; mix all ingredients well with hands. Wet hands each time you form a dumpling, rolling them in hands until round and firm and holding together.

If you have a crazy dog running around the house. Put him in his crate. Your hands will be a mess.

Stage4-Make a test dumpling. If it is too loose, add a little bread crumbs; if it is too hard, add a little more milk.

Note - I ended up baking mine and it was fine.

Stage5-Simmer the dumplings in salt water with lid half off.
Mushroom Gravy
2 cups mushrooms
1/4 cup olive oil
12 ounces of vegetable broth
2-3 tbsps Tamari
Wine (Have you wife buy a bottle and steal a cup)
1/2 cup soy milk
2 tbsps Nutritional Yeast
Flour by touch and feel.
Saute mushrooms in oil. Add vegetable broth and Tamari. In my world measurements are not exact. Add soy milk, wine, bullion and Nutritional Yeast. Bring to a slow boil and back of the heat. Slowly mix in flour and stir like crazy until you the consistency you want.
Serve gravy over the dumplings.  Tomotoes and basil on the side is a nice compliment.

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