VEGAN TIROLEAN PRESSKNODEL

Ingredients

  • 1 cup white bread cubes (gluten-free works for this recipe, too) 
  • 1/2 cups grated vegan mozzarella 
  • ½ cup onion, finely chopped 
  • 1/3 cup vegan butter 
  • 1/3 cup almond or soy milk, unsweetened 
  • 1/3 cup flax egg (2 Tablespoons ground flax and 2 Tablespoons cold water, mixed) 
  • ½ teaspoon sea salt 
  • ¼ teaspoon black pepper 
  • ¼ cup fresh oregano 
  • ½ cup chopped parsley 

Tirolean Pressknodel

Directions

  1. In a sauté pan on medium heat, melt the vegan butter and add the onion, stirring and cooking until the onions just start to brown. Remove from heat and place mixture into a large bowl. 
  2. Add bread cubes to the bowl, along with your nut or soy milk, flax egg, sea salt, black pepper, oregano, parsley, and mozzarella. Mix all ingredients well until a dough starts to form. If the dough is too dry, add more almond or soy milk, 2 Tablespoons at a time until you are able to form a dough ball. 
  3. Heat your sauté pan back to medium heat, then add a little more vegan butter. Let it melt. 
  4. Form dough balls and flatten them into medallions. 
  5. Place the dough balls in the pan and fry until golden brown on both sides, adding more vegan butter if needed. 

Serve warm! Pair with a bright, young, aromatic white wine, such as the Alois Lageder AM Sand Gewürztraminer.

  • Ingredients:
    • 1 cup white bread cubes (gluten-free works for this recipe, too) 
    • 1/2 cups grated vegan mozzarella 
    • ½ cup onion, finely chopped 
    • 1/3 cup vegan butter 
    • 1/3 cup almond or soy milk, unsweetened 
    • 1/3 cup flax egg (2 Tablespoons ground flax and 2 Tablespoons cold water, mixed) 
    • ½ teaspoon sea salt 
    • ¼ teaspoon black pepper 
    • ¼ cup fresh oregano 
    • ½ cup chopped parsley 

    Tirolean Pressknodel

  • Directions:
    1. In a sauté pan on medium heat, melt the vegan butter and add the onion, stirring and cooking until the onions just start to brown. Remove from heat and place mixture into a large bowl. 
    2. Add bread cubes to the bowl, along with your nut or soy milk, flax egg, sea salt, black pepper, oregano, parsley, and mozzarella. Mix all ingredients well until a dough starts to form. If the dough is too dry, add more almond or soy milk, 2 Tablespoons at a time until you are able to form a dough ball. 
    3. Heat your sauté pan back to medium heat, then add a little more vegan butter. Let it melt. 
    4. Form dough balls and flatten them into medallions. 
    5. Place the dough balls in the pan and fry until golden brown on both sides, adding more vegan butter if needed. 

    Serve warm! Pair with a bright, young, aromatic white wine, such as the Alois Lageder AM Sand Gewürztraminer.

 

 

 

 

 

 

 

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