Dairy-Free Semmelknödel with Mushroom Gravy

Ingredients

• 6 medium Stale Bread Rolls
• 1 cup Dairy-Free Milk (Oat or Soy)
• 1/2 medium Onion
• 2 large Eggs
• 2 tablespoons Fresh Parsley
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• about 225 g Mushrooms
• 1 1/2 cups Vegetable Broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, soak the bread cubes in dairy-free milk for 15 minutes.
2. 2Squeeze out any excess milk from the bread.
3. 3In a skillet, sauté the onion until softened.
4. 4Add the sautéed onion, eggs, parsley, salt, and pepper to the bread mixture. Mix well.
5. 5Form the mixture into dumplings, about 5.08 cm in diameter.
6. 6Bring a large pot of salted water to a boil.
7. 7Gently drop the dumplings into the boiling water and cook for 20-25 minutes, or until they float to the surface.
8. 8While the dumplings are cooking, prepare the mushroom gravy: Sauté mushrooms in the same skillet until browned.
9. 9Add vegetable broth and bring to a simmer.
10. 10In a small bowl, mix cornstarch with water to create a slurry. Add the slurry to the mushroom gravy and cook until thickened.
11. 11Serve the Semmelknödel with the mushroom gravy.

Substitutions

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