Vegan canederli in broth
Canederli are bread gnocchi typical of the culinary tradition of Italy’s region Trentino-Alto Adige. Here is the recipe to prepare this delicious dish, but vegan.
Difficulty:
Low
Preparation time:
10 minutes + 10 minutes of resting
Cooking time:
20 minutes
Cost:
Low
Ingredients for two people
- 100 grams of stale bread
- 250 grams of unsweetened non-dairy milk (I suggest soy milk)
- 100 grams of onion (about 1)
- 2 tbsp of breadcrumbs
- 1 vegetable stock (you can make your own with this recipe)
- 1 tsp of powdered garlic
- 1 tbsp of dried chive
- 1 tbsp of olive oil
- 2 tbsp of salt
- 1 tsp of pepper
- A pinch of nutmeg
- Water as needed (for the broth)
Preparation
Dice the stale bread and pour it into a bowl along with non-dairy milk. Let sit for a few minutes to let the bread soften.
In the meantime, prepare the broth by melting the vegetable stock in water and cooking on low heat.
In a pan, fry the onion with olive oil.
Add to the bread bowl the remaining ingredients, which are breadcrumbs, cooked onion, garlic, chive, salt, pepper, and nutmeg.
Mix energetically. If the mixture is too dry, add non-dairy milk. If the mixture is too humid, add breadcrumbs.
Shape the mixture into balls the size of ping pong balls and let them rest for 5 minutes.
Cook the canederli for 15 minutes in the simmering broth, place them in a soup plate with a ladle of broth and serve immediately.
Canederli in broth can be kept in the fridge for two days.
