4 medium soft pretzels, chopped into ½-inch (1 cm) chunks
1¾ cups (430 mL) warm non-dairy milk
¼ cup (30 g) chopped shallots
6 tablespoons (60 g) bread crumbs
5 tablespoons (55 g) whole wheat flour
¼ teaspoon garlic powder
¼ cup (10 g) chopped fresh parsley
Salt and black pepper to taste
Get it here
Place the pretzel pieces in a large bowl. Add the warm non-dairy milk to the bowl and stir until all the pieces are submerged.
Cover and let sit for 30 minutes.After 30 minutes, use a potato masher to mash the pretzel pieces for a couple of minutes, until a little mushier, with chunks still remaining.
Add the shallots, bread crumbs, flour, garlic powder, parsley, salt and pepper.While the pretzel pieces are soaking, start the gravy. In a medium bowl or large measuring cup, whisk together 2 cups of the broth with the arrowroot powder. Set aside.
Heat the oil in a large pot or saucepan over medium heat. Add the onion and garlic and sauté until the onion is just starting to become translucent. Add the mushrooms and cook until tender, stirring occasionally. Add the broth mixture and the remaining 2 cups of broth. Stir in the sauerkraut, sage, thyme and pepper.
Bring to a boil, then quickly reduce the heat and simmer for 10 minutes, stirring occasionally, until slightly thickened and reduced. Add the nutritional yeast, taste, and add salt if necessary.Measure out a scoop of the mixture (using a ⅓-cup/80 mL scoop for smaller dumplings or a ½-cup/120 mL scoop for larger dumplings). Gently shape into a ball and place into the gravy. Repeat with the remaining dumpling mixture.
Simmer (not boil) for 15 minutes. Gently flip over the dumplings and simmer for 5 more minutes. Use a slotted spoon to scoop out the dumplings; serve them topped with the gravy. Leftovers can be chilled in an airtight container 1 to 2 days.