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
• 8 oz Mushrooms
• 1 1/2 cups Vegetable Broth
• 1 tablespoon Cornstarch
• 2 tablespoons Water

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 2 inches 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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