This Community Recipe is Louis’ Vegan Mushroom Kreplers Recipe. A stuffed mushroom vegan dumpling served in a simple and delicious vegetable broth. This dish can be enjoyed on busy weeknights, or dressed up for a special holiday meal.
Kreplers or Kreplach are a traditional Jewish Food. They are small dumplings that are ususally filled with ground kosher meat and mashed potatoes. They can be served alone or in a soup broth.
Jewish Food Hero Community Recipes
Community Recipes is a recurring feature where we share your vegan recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy plant-based and vegan recipes. We are creating a positive community around food and sharing.
All about Louis Lavis
Louis is 26 years-old and French and Belgian. He grew up in Luxembourg and then later he moved to Paris. He still lives there today with his girlfriend Elisa, who is also his chief recipe tester. The passion for cooking comes his mum and grandmas and even further back than them. Louis’ great-great-great aunt (…or something like that) was French president Raymond Poincarré’s cook! Louis cooks vegan food from all over the world, and creates many recipes. But what he’ll always prefer is Jewish food, from a warm cholent to a spicy shakshuka!
During his studies, Louis got to travel to Canada and Israel. He’s been a radio host since 2015. For fun, he plays rugby. In recent months, he started to take an interest in Krav Maga. It’s a form of military self-defence. It is highly energetic as it combines techniques from various martial arts, wrestling and boxing!
Cooking in another world
When Louis wants to feel like he’s in his own world, he cooks. For new ideas, he turns to:
Yiddish Cuisine: Authentic and Delicious Jewish Recipes
Zahav: A World of Israeli Cooking
Jerusalem: A CookbookHow was Louis’ Mushroom Kreplers created?
Louis says, “I just love a good broth with stuff that floats in it.” As a result of many trips to Austria, this true passion of his was nurtured. There is no shortage of good broths with stuff floating in them in Austria! Louis created this recipe a bit at a time. For his first step, he replaced the traditional ground meat with ground mushrooms. Next, he added coriander, tarragon and maple syrup. Louis’ Mushroom Kreplers is great as a starter for Shabbat or as a full dish on a cosy Sunday night on the couch.
Special ingredient: liquid smoke!
The smokey flavor is well known and loved thanks to cooking on grills and barbecues, as well as the traditional practice of smoking meats to preserve them. Louis’ Mushroom Kreplers recipe includes a dash of liquid smoke. But you might be wondering what this strange ingredient is! Well, it is a liquid sauce that tastes like smoke. Liquid smoke is made by the high temperature burning of sawdust or chips of hardwood. Condensers collect the smoke and turn it back into an intensely flavored liquid. You can brush it on tofu or vegetables before grilling, use it in salad dressings. Or put a drop in soups and broth - just like in Louis’ Mushroom Kreplers. The important thing is to use it very sparingly, as the taste is extremely strong.Print
Louis’ Mushroom Kreplers
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 2
For the stuffing :
8 big button mushrooms
2 garlic cloves
1 tsp tarragon
1 tsp coriander
2 drops liquid smoke (optional)
2 tsp maple syrup
For the dough :
3 tbsp sunflower oil
3 tbsp water
For the broth:
1 cube dry broth
1 liter water
Clean the mushrooms with a brush or peel them with a little knife. Then finely chop them.
Mince the onion and garlic. Sauté for a few minutes with some olive oil until the onion starts turning translucent.
Add the mushrooms, coriander, tarragon, maple sirup, liquid smoke, and add salt and pepper to taste. Stir and let cook on medium heat for about 15 minutes.
In a large bowl, mix the flour and a pinch of salt. Gradually add the sunflower oil and water. Knead for 3 to 5 minutes with your hands to form a smooth dough.
Using a rolling pin, roll out the dough on a floured surface. The dough shouldn’t be too thin, or it will break during the cooking – about 3mm is fine.
With a cutter or the rim of a drinking glass of approximately 8cm diameter, cut disks of dough.
Place a small spoon of stuffing in the middle of each disk – do this one at a time so you get a sense of the right amount. It’s important not to overfill the kreplers or they will burst during cooking. Fold one side over the other and seal the kreplers in a half-moon shape. Pinch the edges together well to make a good strong seal.
In a big pot, bring 1 liter of water to a boil and mix in the dry broth cube. Then lower the heat so that the water simply simmers. Carefully put the kreplers in the both and let them cook for about 5-6 minutes.
Ladle the broth and kreplers into bowls to serve.
Keywords: vegan, broth, kreplers, dumplings, soup
More Community Recipes
Sometimes we all need a little inspiration to mix up our regular recipe rotation. Our Community Recipes feature is for just that: to share our favorites and hear from a variety of people in our community. Since you’ve read Louis’, do you feel inspired to share your own recipe? Don’t forget to get in touch to share your vegan recipe too!
Check out these other recipes from our community: