Growing up, sauerkraut & dumplings were a mainstay on our dinner table. I think they always had spare ribs or polish sausage in with the sauerkraut.
When I moved on my own, I wanted to recreate a vegetarian version of this dish. My mom gave me her recipe and I adopted it to my tastes and left out the meat. The dumplings however were full of eggs.
I recently came to an epiphany that I could probably replace the eggs in the dumplings with aquafaba. The experiment worked. I was so pleased to be able to veganize this old family favorite!
Sauerkraut & Dumplings
olive oil for pan
1 onion, diced
4 cloves garlic, minced
1/4 tsp chili flakes (or more to taste)
15 oz can diced tomatoes, with juice
32 oz jar sauerkraut
1 TBS coconut sugar
salt and pepper, to taste
1/4 cup aquafaba
salt and pepper
Heat olive oil in pan and add the onion and garlic. Sauté until tender.
Add chili flakes and cook for 1 more minute.
Add tomatoes, sauerkraut, sugar, salt, and pepper. Allow to simmer.
Combine aquafaba, salt, and pepper in bowl and begin to stir in flour 1/4 cup at a time. Continue adding flour "until you can't add any more" (direct quote from my mother)
Pinch off bite sized pieces of dough and place in simmering sauerkraut mixture.
Stir, cover and allow to simmer for 10 minutes or until the dumplings are firm.
I’m linking up with Running on Happy, The Fit Foodie Mama, Confessions of a Mother Runner, and A Whisk and Two Wands for #MeatlessMonday!