But I Could Never Go Vegan!: Pretzel Dumplings with Mushroom-Sauerkraut Gravy

INGREDIENTS

Dumplings

medium soft pretzels, chopped into ½-inch (1 cm) chunks (see tips)

1 3/4 cups

warm non-dairy milk (see tips)

1/4 cup

chopped shallots

6 tbsp

bread crumbs

5 tbsp

whole wheat flour

1/4 tsp

garlic powder

&frac14 cup (10 g) chopped fresh parsley

Salt and black pepper

Gravy

4 cups

vegetable broth, divided

3 tbsp

arrowroot powder

1 tsp

extra virgin olive oil

1/2

medium yellow onion, diced

garlic clove, minced

8 oz

sliced button or cremini mushrooms

1/2 cup

to ¾ cup (130 to 195 g) sauerkraut (depending on preference), optional

1 tsp

dried sage

1 tsp

dried thyme

1/8 tsp

black pepper

2 tbsp

nutritional yeast

Salt