Vegan mini pretzel dumplings with mushroom vegetables and herbs

Dumplings are wonderful. Not only because they taste fantastic, but also because they are such a great leftover food. You have old bread at home that you can no longer use? Great, make dumplings out of it. So you have not only actively done something against food waste and for climate protection, but also a delicious meal on the table.

But wait a minute.. Eggs don't go in dumplings? For the bond? So no vegan

..

The fact that you need eggs to make dumplings is one of those things that is common knowledge. Very few people know that this is not entirely true. Eggs are absolutely not necessary for bread dumplings. they stick together perfectly even without them. And if you want to try it out yourself, I recommend today's recipe to you: pretzel dumplings with creamy mushroom vegetables. It goes perfectly with autumn, is quick and easy and tastes so good that it would never occur to anyone that this recipe is vegan.

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Mini pretzel dumplings with creamy mushroom vegetables and herbs

Servings 2 servings

ingredients

  • 2 old pretzel rolls or pretzels
  • 1 onion
  • 2 tbsp fried onions
  • 1 spring onion
  • Parsely
  • Breadcrumbs
  • 500 g mushrooms
  • some vegetable oil
  • 150 ml white wine
  • 200 ml soy cuisine or whatever you like to use

Instructions

  • Roughly chop the dry rolls / pretzels, then place in a bowl, pour cold water over them and let them soak thoroughly.
  • While the rolls are soaking, chop the parsley and fried onions into small pieces.
  • As soon as the rolls are soft, take them out of the water, squeeze them out thoroughly and also add them to the bowl.
  • Knead the mixture well with your hands until everything is well mixed. If the mass is still too moist, knead in enough breadcrumbs until the mass is firm enough to form small dumplings.
  • To cook the dumplings, put on a saucepan of salted water and bring it to a boil. As soon as the water boils, turn down the heat, add the dumplings to the water and cook for approx. Let simmer in the slightly simmering water for 10 minutes.
  • While the dumplings are cooking, finely chop the onion and cut the mushrooms into even pieces.
  • In a hot pan with a little vegetable oil, fry the onion cubes well, then add the mushrooms and fry them until they have turned color.
  • First deglaze the mushrooms with white wine, then add the "cream" and then reduce everything a little.
  • Season the mushroom vegetables with salt and pepper. Finally, roughly pluck the spring onion over the vegetables.
  • As soon as the dumplings are ready, fish them out of the cooking water and let them drain a little. Then serve with the mushroom vegetables.
You liked the recipe? Then I look forward to a rating. Just click here and submit your rating. thank you very much!

Stock tip

If you have enough stale bread to use, then make a few more of the pretzel dumplings and stock up on a small supply. You can freeze the dumplings really well. Simply prepare the dumplings just like you would if you were to eat them straight away and then let them cool down completely. Then you put them next to each other in a freezer-safe box and just freeze them.

If you finally want to eat the dumplings, you can take them out in portions, let them thaw and warm them up. You can either use it in the microwave or (and that's what I like best) sliced ​​and sautéed in the pan.

By the way, Sarah from "Kinder geht essen " also tried the pretzel dumplings and was absolutely thrilled. You can read your non-vegan version here: Pretzel dumplings with creamy mushroom vegetables. And if you are now in the mood for even more vegan recipes, please take a look at my vegan recipe archive.

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