Vegan Pretzel and Spinach Dumplings with Mushroom Gravy

Pretzel leftovers? GREAT! Then let's make some pretzel and spinach dumplings with creamy mushroom sauce. This quick and easy dinner comes together in less than 30 minutes. It's basically comfort food but still with healthy ingredients like spinach and mushrooms.

So here is how this works. Chop your old pretzels (and you can easily sub in different breads you have on hand!) and some spinach. Add some plant-based milk and spices. Roll some dumplings and fry them with a good amount of butter until they are golden brown.

But that's not all! There is a creamy mushroom gravy. I love the combination of spinach and mushrooms. SO GOOD!

The Recipe

Vegan pretzel and spinach dumplings with mushroom gravy

Ingredients

For the dumplings:

12.3 ounces / 350 g leftover pretzel rolls, chopped

1 cup / 240 ml plant based milk (I used oat milk)

2 ounces / 55 g spinach, chopped

salt and garlic pepper to taste

2 tablespoons vegan butter for frying

For the gravy:

1 shallot, finely chopped

1 garlic clove, grated

1 tablespoon olive oil

16 ounces / 450 g mixed mushrooms, sliced

1 cup / 240 ml plant based milk (I used oat milk)

2 tablespoons vegan sour cream

1/2 tablespoon fresh rosemary, chopped

1 teaspoon vegetable broth powder

salt and pepper to taste

Instructions

1. Add chopped pretzels, spinach and milk to a bowl and knead by hand until it's combined. Roll dumplings and put them on a plate.

2. Heat olive oil in a pan with grated garlic and chopped shallots. Add sliced mushrooms and fry under medium heat until golden brown. Add vegan sour cream, plant based milk, rosemary and vegetable broth powder. Let simmer for another few minutes. Season with salt and pepper.

3. Heat another pan and add the butter and dumplings. Fry them until they are golden brown. Add the dumplings to the gravy and serve immediately. ENJOY!

If you make this recipe be sure to tag #daria_life