Vegan German Bread Dumplings
Author:These easy Vegan German Bread Dumplings make the perfect quick and satisfying side dish to complete your favorite hearty meal. You can pair them with creamy sauces, and any vegan meat, mushroom, or lentil dishes. Try this delicious comfort food recipe to serve for Thanksgiving or Christmas dinner, or any other day!
Ingredients
- 10 bread rolls from the previous day 420 g
- 300 ml soy milk unsweetened
- 2 tsp vegetable oil e.g. canola, avocado, or sunflower oil
- 1 onion diced
- ⅔ cup parsley chopped
- 1 tsp salt
- ½ tsp nutmeg ground
Instructions
*Note: Be sure to check out the step-by-step photos above!
- Cut the rolls into small pieces and put them in a large bowl. Pour over the soy milk (preferably lukewarm), toss briefly to combine, and set aside.
- Heat the oil in a small pan and sauté the diced onion for about 3 minutes until translucent and slightly browned. Add parsley and sauté for a further minute. Then add the mixture into the bowl of the rolls along with the salt and nutmeg and knead everything into a mixture.
- Form 8 dumplings from the mixture with wet hands and place them on a plate (you can even make smaller mini dumplings if you like).
- Bring a large pot of salted water to a boil. Then reduce the heat to a low simmer. Now carefully add the dumplings and let them simmer for about 15-20 minutes, or until they float to the top. (Please make sure the water does not boil rapidly, or your dumplings may fall apart during cooking!)
- Remove them with a slotted spoon or skimmer and transfer them onto a wire rack to drain. Serve immediately when they’re still warm with creamy mushroom sauce or vegan gravy and vegan Swedish meatballs, vegan meatloaf, braised red cabbage, or any dishes you like (see serving suggestions above).
- Enjoy!
Notes
- Storage: Leftover bread dumplings can be stored covered in the refrigerator after draining. When ready to serve, cut them into pieces and fry them in the pan with some hot oil until slightly crispy on the outside and warmed through - It’s so delicious!
- Soy milk has a binding property, so there’s no egg substitute needed in this recipe. If you’d like to try this recipe with other plant milk, I recommend using 2 tbsp less milk and adding an egg substitute instead (e.g. 1 tbsp of potato flour or tapioca starch mixed with 3 tsp of water, or use a store-bought egg replacement powder and prepare that according to the package instructions). If you’re not vegan, you could also add a regular egg as traditional recipes call for.
- Please read my blog post for helpful tips, serving suggestions, and further information on this recipe.
Nutritions
Serving: 1Dumpling | Calories: 175kcal | Carbohydrates: 29g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 601mg | Potassium: 92mg | Fiber: 2g | Sugar: 4g | Vitamin A: 569IU | Vitamin C: 10mg | Calcium: 114mg | Iron: 2mg
Nutrition is calculated automatically and should be used as estimate.
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!