These knödel from Mihl who blogs on Seitan Is My Motor are great. We really enjoyed them as part of a full proper German dinner (vegan of course). We had sauerkraut cooked with apple pieces and seitan in a sauerish gravy, which also went over the knödel. We’re very thankful for this recipe, and did use the new edition, as powdered soy milk is not available here. I used chickpea flour (gram flour) and some breadcrumbs too the kind you use to roll something in before pan frying. I used 2 onions, and cut up some parsley and a bit of celery seed, so I guess you’d call them German American knödel or dumplings. Make sure sure sure the water is not boiling though, as they will disintegrate and fall apart. Very slowly simmer them for the 20 minutes as in the instruction.
on Sep 28th, 2007 at 9:19 am
Wow, this looks really German. I guess you could serve it at the Oktoberfest, which has started now. I am really glad you liked them, thanks for testing!