Wednesday, January 1, 2014

A Family Tradition of Sauerkraut and Dumplings to Ring in the New Year!

Sauerkraut and Dumplin's from Home-Cooked Vegan Comfort Food (page 131)
Sauerkraut and Dumplin's
Throughout my entire life I thought my family was the only one who ate this ridiculous dish every year on New Year’s Day. Come to find out, when I went to my mommy to get the beloved family recipe, she told me, “Hold on a second, let me get out my box of Bisquick, the recipe is on the side of the box.” HA! Well, when she and my Gramma Jo made it, they would make the “dough balls” floating in a broth of sauerkraut and pork. It is with my pleasure that I share with you this very top secret recipe, without the pork, of course.

For the Sauerkraut:
6 cups (1410 ml) vegetable broth
1 large jar (32 ounces, or 896 g) prepared sauerkraut, with the juices
8 ounces (227 g) large chunk TVP or Soy Curls*

For the Dumplin’s:
3 1/2 cups (438 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (470 ml) soy milk
2 tablespoons (30 ml) lemon juice
1/4 cup (56 g) melted nondairy butter

In a large pot, with a tight fitting lid, add vegetable broth and sauerkraut and bring to a boil.
Reduce to a simmer and add in TVP or Soy Curls.
To make the Dumplin’s: In a large mixing bowl combine flour, baking powder, baking soda, and salt.
In a separate small bowl combine soy milk and lemon juice. It will curdle and become like buttermilk.
Add melted butter to the buttermilk mixture and stir to combine.
Add wet to dry and mix to combine. Some lumps are okay.
The batter will be wet, like a very thick pancake batter.
Using an ice-cream scoop, carefully drop the dumplin’s into the simmering sauerkraut. Repeat until all of the batter is used and the dough balls almost create a solid layer on top of the sauerkraut.
Cover and cook for about 30 minutes, or until doughballs are fully cooked. They will still look moist on the outside, but the insides should be fluffy.
Scoop a doughball into a bowl and ladle with the sauerkraut.
Serve hot.

Yield: 8 servings

*You can use any of your favorite proteins here…Gardein, Beyond Meat Strips, Seitan, Tempeh, even Tofurkey Sandwich slices!

This recipe originally appeared in Hearty Vegan Meals for Monster Appetites,
which has since been rerelased as Home-Cooked Vegan Comfort Food.
It appears on page 131.


7 comments:

  1. Sauerkraut wasn't super popular in England, so its never been one of my favs. But the dumplings sound good, so I will definitely give those a try.

    ReplyDelete
    Replies
    1. I think if you leave the sauerkraut out, and replace it with vegetable, like peas, carrots, maybe even potatoes, you will have a very nice "Chicken and Dumplings" type dish!

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  2. That sounds delicious! I've never heard of such a dish!!

    ReplyDelete
    Replies
    1. It is good, and super easy too. I am so glad I made a full batch yeaterday, because the leftovers really hit the spot tonight!

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  3. I miss dumplings! Do you think it's possible to make them without the "butter"?

    ReplyDelete
    Replies
    1. Sure, just use any mild flavored vegetable oil. If you are following a no oil diet, you can just use extra nondairy milk, but they do taste better with the added fat.

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  4. I just made this today and FABULOUS! Got some delicious sauerkraut and added Beyond Meat strips. The dumplings were out of this world. Thanks for such a super recipe!

    ReplyDelete

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni