Vegan Pretzel Dumplings with Chanterelle Ragout

Looking for the ideal holiday meal that will please everyone’s palates and tastes? We have your back. Prepare our delectable (Chanterelle ragout with pretzel dumplings, a flavorful main course for an evening to remember.) by following our recipe. Enjoy it with your loved ones as you mark the most joyous season of the year.

Ingredients

2 cups stale pretzels, crushed into crumbs
1 cup plant-based milk (such as almond or soy milk)
1 tablespoon ground flaxseeds
3 tablespoons water
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon ground nutmeg
1/4 cup all-purpose flour (optional, for binding if needed)

Chanterelle Ragout:

2 cups chanterelle mushrooms, cleaned and sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup vegetable broth
1/2 cup plant-based cream (such as cashew or coconut cream)
1 tablespoon nutritional yeast (optional, for added flavor)
Salt and pepper to taste
Fresh parsley, for garnish

Instructions

In a small bowl, mix together the ground flaxseeds and water. Let it sit for about 5 minutes to form a thick gel-like consistency, creating a flax egg.
In a large mixing bowl, combine the pretzel crumbs, plant-based milk, chopped onion, minced garlic, chopped parsley, salt, black pepper, dried thyme, and ground nutmeg. Mix well.
Add the flax egg to the mixture and stir until everything is well combined. If the mixture seems too wet, add a bit of all-purpose flour to bind it. Let the mixture sit for about 15 minutes to allow the pretzel crumbs to absorb the liquid.
While the dumpling mixture is resting, prepare the chanterelle ragout. Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
Add the sliced chanterelle mushrooms to the skillet and cook for about 5 minutes until they release their moisture and become slightly browned.
Pour in the vegetable broth and plant-based cream. Stir in the nutritional yeast for added flavor. Bring the mixture to a simmer and let it cook for about 10 minutes, until the sauce thickens slightly. Season with salt and pepper to taste.
While the ragout is simmering, bring a large pot of salted water to a boil.
Wet your hands and shape the pretzel dumpling mixture into small balls, about 1-2 inches in diameter. Gently drop the dumplings into the boiling water and cook for about 10-15 minutes until they float to the surface.
Using a slotted spoon, remove the cooked dumplings from the water and transfer them to serving plates.
Spoon the chanterelle ragout over the pretzel dumplings, and garnish with fresh parsley.