Name: Pretzel Dumplings with Mushroom-Sauerkraut Gravy
Prep time: 20 min
Cook time: 35 min
Total time: 30 min
Yield: Serves 4 to 5 (makes 10 to 12 dumplings)
Cuisine: German
Ingredients: 1¾ cups (430 ml) warm non-dairy milk (see tips); ¼ cup (30 g) chopped shallots; Salt and black pepper to taste; 6 tablespoons (60 g) bread crumbs; 1 teaspoon extra virgin olive oil; ½ medium yellow onion, diced; 1 garlic clove, minced; 8 ounces (225 g) sliced button or cremini mushrooms; 3 tablespoons arrowroot powder; Salt to taste; 2 tablespoons nutritional yeast; ⅛ teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon dried sage; ½ cup to ¾ cup (130 to 195 g) sauerkraut (depending on preference), optional; 4 cups (1,000 ml) vegetable broth, divided; ¼ teaspoon garlic powder; 5 tablespoons (55 g) whole wheat flour; ¼ cup (10 g) chopped fresh parsley; 4 medium soft pretzels, chopped into ½-inch (1 cm) chunks (see tips)

Preparation info

Serves
4 to 5
(makes 10 to 12 dumplings)

Difficulty
Easy
Ready in
30 min

Appears in

But I Could Never Go Vegan!

By Kristy Turner

Published 2021

About

On a flight aboard a German airline, my husband and I were accidentally served non-vegan pretzel dumplings in a creamy mushroom gravy. We were tantalized by the dish until a stewardess took it away. For months and months, I dreamed of re-creating that dish we were teased with. This vegan version is even more appetizing than the original, made with two of everyone’s favorite German vegan foods: sauerkraut and soft pretzels. Soft pretzels are almost always vegan (though some may use bu