Vegan German Bread Dumplings recipe – Recycle stale bread

stale bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread adds fiber and nutrients.

plant-based milk

🥗Healthier: homemade nut milk

💰Cheaper: water

Homemade nut milk is fresher and more flavorful.

vegan butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option.

Dice the pretzel sticks and place them on a baking sheet.

Toast the diced pretzel sticks in the oven at 220°C for a few minutes.

Empty the toasted bread into a bowl and finely dice half an onion.

Finely chop the Brussels sprouts.

Heat a pan with canola oil and sauté the onions and Brussels sprouts.

Season with nutmeg, salt, and black pepper.

Deglaze the pan with soy milk and pour everything over the bread.

Mix well to combine.

Fill a bowl with chickpea water and whip it until it resembles meringue, then mix it with the bread.

Add some starch to the mixture.

Press the mixture well together to form dumplings.

Heat a pot with salted water and gently cook the dumplings, ensuring the water is only slightly boiling.

Test one dumpling to check if it holds together, adjusting the pressure if necessary.

Place the cooked dumplings on a plate and set aside until serving.

Peel and dice the greens for the vegetable broth.

Warm up a pot with water and add the greens, bay leaves, and allspice, cooking for 30 minutes.

Cut half an onion into quarters and roast them in a pan without oil to enhance color and aroma.

Add pickles fond to the broth and season with salt and agave syrup.

Strain the vegetable broth through a sieve and fill it into a pot.

Warm up the bread dumplings in the vegetable broth before serving.

Arrange two dumplings in a soup plate and pour some vegetable broth over them.

Decorate with garden cress before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens