Vegan-ized German style meal that would make Oma Proud

Growing up in a German influenced household I was shocked to learn some time around 12 years old that not everyone eats sauerkraut, schnitzel, rouladen and spaetzle on a regular basis. I have to admit there is a lot of meat in German foods, I mean a lot and very little veg so I had to take on the challenge and vegan-ize a meal that really reminded me of what the real thing tasted like without the heavy "I need a nap before the meal is done" feeling. And for a first try, it was really good!

Lets start with the potato dumplings. From the box, just like grandma used to make. No Joke... except when she did it the one box produced 2-3 dumplings and the box says it should be enough for 8. Her version of a serving was the size of softball. I would suggest following the box. Either way all you do is add water and boil and you are in dense potato heaven.

From there I added sliced carrots that I steamed lightly.

For the sauerkraut I used the jarred variety and sauteed it with one medium yellow onion with cracked pepper.

The sausage is a Tofurky Brat sliced in half lengthwise and pan seared. Field Roast has some really yummy options also.

I am really proud of the simple gravy I came up with, because you can't have those dumplings without gravy... you almost literally can't. I took about 1 1/2 cups cashew cream and added 1/2 tsp fresh ground pepper and about 1 to 1/2 tsp vegetable bouillon in a small sauce pan over medium low and whisked until heated and combined. The gravy will clump if you let it sit too long or don't stir. I do the taste and change method so add a little more of anything to meet your liking.

To finish it all off find your favorite mustard for dipping or spreading on everything.

This is a hearty, stick to your ribs dish that I plan on doing again and adding some broccoli and maybe a new sauce!

Geniesst! (Enjoy)


PS I love to heard ideas and alterations of anything so feel free to leave your ideas in the comments!