Beet Dumplings (Knödel) with Vegan Cheese Sauce
Knödel are a common favorite German meal. They are kind of like the stuffing used at Thanksgiving time, mixed with a bit of milk and egg to hold together, then cooked (boiled) and served with a sauce. As vegans we use non-dairy milk and chickpea flour as a substitute for the eggs. These are beet dumplings, there are other kinds but these are quite tasty indeed, and a great way to use old bread or the ends of the loaf.
Yield: 12-14 dumplings
- 5-6 slices day-old bread
- 2-3 beets
- ½ cup non-dairy milk
- 3 spring onions
- 3 tablespoons chickpea flour
- salt and pepper to taste
for the vegan cheese sauce:
- 1 large carrot, sliced
- ¼-½ cup tofu cubes
- salt and pepper to taste
- splash chili sauce (optional)
- 2 teaspoons lime juice
- 1 tablespoon vinegar
- 1/4 teaspoon dried oregano
- 2 teaspoons mustard
- ¼ cup nutritional yeast
- Cut the bread into small cubes or process in a food processor.
- Place the bread cubes in a large bowl.
- Cut the spring onions in small pieces and add to the bread.
- If you have a juicer, I would juice the beets, using the beet juice and pulp. Otherwise, cook the beets in water until they are soft, then puree.
- Add the non-dairy milk, chickpea flour salt and pepper to the bread.
- Mix well, I used a fork.
- Allow the bread to soak up the liquid for half an hour.
- After half an hour, test the mixture. It should be able to be rolled into golf ball sized balls.
- If it is too moist, add 1 more tablespoon of chickpea flour and mix.
- Using a serving spoon, take a generous amount of the beet mixture and form into golf ball sized balls.
- Make about 12-14 balls.
- To make the sauce: Peel the carrot and cut into small pieces.
- Cook the carrot pieces in a small amount of water until they are soft.
- Add the rest of the sauce ingredients and puree to a smooth mixture.
- Season to taste with more nutritional yeas, lemon juice, salt or pepper.
- Traditionally knödel are boiled in lightly salted water, but often, vegan ones fall apart, so I have learned that they do well in a steamer. I have a traditional Asian bamboo steamer that fits onto my frying pan filled with water.
- Steam the dumplings for 5 – 8 minutes.
- Serve the dumplings with the cheese sauce, and perhaps garnished with a few mint or basil leaves.
- These dumplings were nice as a lunch. They are often used as a side dish, or as a main meal, with mushroom sauce and red cabbage on the side.
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