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Soft Pretzel Dumplings with Mushroom Sauce
Ingredients
For the soft pretzel dumplings
400
g
stale soft pretzels
330
l
oat drink
4
tb
soy flour
1
ts
salt
1
pc
onion
0.5
ts
nutmeg, grated
30
g
flat-leaf parsley
1
tb
rapeseed oil
4
tb
breadcrumbs
2
tb
starch
For the mushroom sauce (known in Bavaria as “Schwammerlsoss”) with a vegan alternative to cream
500
g
mixed mushrooms (such as king oyster mushrooms, button mushrooms, porcini mushrooms)
1
pc
onion
1
Clove(s)
garlic
50
g
vegan alterantive to bacon cubes
2
tb
rapeseed oil
1
tb
flour, such as spelt flour
100
ml
mushroom stock
50
ml
vegan white wine
150
ml
vegan alternative to cream
1
ts
coarsely ground black pepper
0.5
ts
nutmeg, ground
10
g
chives, chopped
Preparation
For the soft pretzel dumplings
1. Tear the pretzels into pieces. Pour over 230ml of oat drink, and stir briefly.
2. Mix the remaining soy drink with the soy flour until you have a smooth paste, and add it to the bread mix. Season with salt and nutmeg.
3. Chop the onions and parsley finely.
4. Heat the oil in a pan and sweat the onions until they start to brown. Add the parsley, and cook for two more minutes.
5. Next, add the onion and parsley mix, the potato starch and the breadcrumbs to the pretzel mixture, knead well, cover and leave to stand for 10 minutes.
6. With wet hands, shape the mixture into a long roll. Dampen a dish towel or a piece of heat-proof cling film, and use it to wrap up the dumpling roll – and tie up both ends with string.
7. Bring salted water to the boil in a large saucepan or baking dish. Place the pretzel dumpling roll into the gently simmering water and allow to simmer for around 35 minutes. Then carefully unwrap the roll, and slice into pieces around 1cm thick.
For the mushroom sauce
1. Chop the onions and garlic finely. Heat the oil in a pan and sweat the onions until they go clear. Add alternative to bacon cubes and the garlic, and cook everything for a further two minutes.
2. In the meanwhile, clean the mushrooms and chop into bitesized pieces. Add to the pan and sear on a high heat.
3. Dust the mushrooms with flour, stir, add vegan white wine, and allow to reduce for a while.
4. Then add the mushroom stock and the vegan alternative to cream, and season with pepper and nutmeg.
5. Serve the pretzel dumpling slices on the mushroom sauce, and garnish with chives. We hope you enjoy eating it! Or, as they say in Bavaria, “An Guad’n!”
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