“Kaspressknödel” Cheese dumplings – made easy! (and vegan)
- 270g breadcrumbs
- 150g vegan cheese (grated or finely sliced)
- 300ml soy milk (or other plant milk)
- 1-2 onions
- 3 tbsp starch (corn or potato starch)
- Herbs as desired (chives, parsley)
- Oil (as tasteless as possible – rapeseed, sunflower oil)
- Vegan butter ("margarine")
Finely chop the onion, fry in oil until translucent and deglaze with the vegetable milk.
Prepare the bread cubes in a large bowl, pour the onion-milk mixture over them and mix well. Add the remaining ingredients (herbs, spices and cheese), mix and let steep for 5-10 minutes.
Heat vegan butter with a dash of vegetable oil in a pan. Shape the dumpling mixture into round dumplings and then press them flat. Fry in the hot fat in the pan and turn occasionally to cook the dumplings evenly until crispy.
Put the dumplings straight from the pan on your plate and enjoy – they taste best on salad, sauerkraut or in soup! 😊
Vegan cheese and vegan butter (I used Flora) are now available everywhere – even in the popular supermarket chains in rural areas or in organic shops you trust.
I’m aware, veganism is a very controversial topic.
As you can see, however, it is not too much effort to "veganize" a recipe and thus cook it completely without animal suffering. In addition, there is no need to work with unusual substitute products that are imported from distant countries, but vegan cheese as well as soy products and margarine are available from local production. Why dairy products – especially those from industrial production – are often associated with animal suffering, I don't want to explain too much here, but rather you on the following information page.