Sweet Vegan Pumpkin Knodel

This is what happens when an Austrian woman insists I take home a dozen old rolls found in the church freezer (I got lucky, there were at least 50 in there!). She told me she was using hers to make knodel. I thought I might throw mine away…but I didn’t. But I did leave them sitting out on the counter for almost a week in nothing but a plastic shopping bag. They got nice and stale.

So I thought, What the heck? Maybe I’ll try knodel. You need about 1 pound of stale bread,

cut into cubes and place in a large bowl.

Now heat 1 C milk of your choice – since we’re in the holiday season, I used this vegan nog. Heat it over medium until it begins to bubble around the edges.

Pour the warm milk over the bread cubes and gently stir to coat. Let the bread soak for 15 minutes, meanwhile…

Over low medium heat, melt 2 Tbsp of margarine and add to it 1/2 C pumpkin puree.

Stir the margarine into the pumpkin, then season pumpkin with 1 tsp gray salt, 1/4 tsp cinnamon, and a couple dashes of nutmeg.

Stir in 1 to 2 Tbsp maple syrup. Remove from heat.

Now, back to the bread. Add equivalent of two eggs – I used chia eggs. Stir it up.

Next add the pumpkin.

Stir. I let it soak another 15 minutes. While it’s soaking, boil a big pot of water. The water should be about 3 inches deep.

Not the fun part – squish the mixture with your hands. Squish, squish, squish until a kind of a sticky mess forms. It’s supposed to be like dough, but mine was just a sticky mess! If it seems too wet, you may want to add some bread crumbs. I did.

With wet hands, form the dough/sticky mess into balls about the size of a tangerine. Carefully drop the balls into the boiling water.

Lower heat to a simmer, and let the dumplings simmer for 20 minutes.

Using a slotted spoon, remove the dumplings from the water to a serving plate.

Drizzle with maple syrup, or sprinkle the dumplings with sugar.

I used maple sugar on mine, they were great!

Sticky on the outside, moist and dense on the inside. Yum yum yum. A nice alternative to Thanksgiving stuffing!

Pumpkin Knodel
1 lb stale bread, cubed
1 C non-dairy milk (or nog! a sweet flavor is best)
2 Tbsp margarine
1/2 C pumpkin puree
2 chia eggs*
1 tsp gray salt
1/4 tsp cinnamon
dash or two of nutmeg

*For my chia eggs, I combined 4 tsp chia seeds with about 6 Tbsps water and let it set until a gel formed. I didn’t have chia seed meal, I used whole seeds.


2 thoughts on “Sweet Vegan Pumpkin Knodel

  1. Oh my! My church never has leftover communion bread. You got lucky! :) At first I was thinking it was dough but then as I read further I got the idea it was baked bread frozen. haha I was thinking at first it was a science experiment to ward off the winter colds. oops! Guess that’s what I get for not paying attention 100%. The final outcome looks amazing!


    • Oh, it wasn’t the antidoron, just some old dinner rolls we made for a bake sale! Haha. Although we do sometimes have leftover blessed bread, we usually put it out coffee hour. I bet it would work well for knodel, too :)


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