Vegan kniddelen
Servings 2 servings
Ingredients
Kniddelen
- 140 g wheat flour about 250 mL
- 200 mL plant-based milk, e.g. oat
- ½ tsp salt, for dough
- 2 tsp salt, for boiling
For frying
- 100 g mushrooms diced
- 1 tbsp vegan margarine
- salt, pepper
- ½ tsp smoked paprika optional
- 50 mL plant-based cream See note
Other serving suggestions
- apple sauce
- smoked tofu
- fried mushrooms
Instructions
Prepare the vegan kniddelen
- Mix flour, salt and plant-based milk well. THe dough should be very loose, like a pancake batter.Let rest for 15 min.
- Bring a large pot of water with salt to the boil. Reduce the heat to a simmer.
- Take a tablespoon sized dollop of dough/batter and carefully drop it into the boiling water. Repeat to add a few more pieces.
- Let the dough pieces simmer for 2-4 minutes. They will float to the surface when they are almost ready. Let them float another 30 s.
- When the kniddelen are ready, scoop them out of the water and place in a colander to drain.
- Continue making kniddelen until you're out of batter.
Simple option
- The boiled kniddelen are ready to eat and can served with fried smoked tofu, fried mushrooms or apple sauce. Alternately, you can fry the vegan kniddelen, as described below.
Optional frying with mushrooms
- If you want to take your kniddelen one step further, fry them with mushrooms.
- In a large pan, fry the diced mushrooms until the mushrooms are wilted and start to brown.
- Add margarine, salt, pepper and a dash of smoked paprika if using.
- Stir in the kniddelen. Fry until the kniddelen get some colour.
- Add the plant-based cream, stir and serve immediately.
Notes
Plant-based cream: for plant-based cream there are a few store bought options but they are usually not as common as plant-based milks. Instead, I simply blend some cashews in an equal volume of water.