Are you ready to take your vegan cooking skills to the next level? Then look no further than this amazing homemade vegan pasta, vegan spaetzle recipe! This traditional German dish is incredibly delicious and surprisingly easy to make -- all you need are a few simple ingredients and 15 minutes.
Once finished, you will be in awe of your culinary skill as the delightful aroma fills your kitchen. Vegan spaetzle noodles are tasty, healthy and highly satisfying, so why not give it a try?
This recipe pairs well with my mushroom ragout recipe. As a side dish, I recommend green bean salad, Red Cabbage Slaw.
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A quick list of ingredients you will need to make this recipe.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- whole wheat flour
- semolina flour
- potato starch
- sea salt
- non-dairy milk
- Kala Namak (Black Salt)
First, prepare a dough from the ingredients. This should tear from the spoon and not be too liquid. The spaetzle batter like a thick pancake batter.
If the dough tears from the spoon, then you get nice long spaetzle. If it does not, you will get button spaetzle (short spaetzle that look like little buttons).
Bring a large pot of water to simmer in a large on medium-high heat and wide pot with a little salt. Just like cooking other noodles.
And prepare a large bowl of cold water.
Now take the ‘spaetzle press’ and fill it with the dough. Now you put the press on the pot and slowly squeeze the dough into the boiling water.
Spaetzle float upwards relatively quickly. If the spaetzle swim up, they are cooked through.
Then you can skim the spaetzle with a slotted spoon and put it in the bowl with cold water, so the spaetzle stops cooking. You repeat this until the dough is used up.
Make this homemade pasta, try some homemade pasta sauce, like tomato sauce, or creamy sauces like Alfredo sauce and more of my vegan pasta sauces.
- Flour: I recommend using whole wheat flour or all-purpose flour. I always use white whole wheat flour for my German spaetzle.
- Turmeric and Kala Namak: Those two ingredients are optional.
- Dairy free milk: I usually use almond milk. But you can also use soy milk, cashew milk, coconut milk or rice milk.
- Spinach: What about spinach spaetzel. Blend some spinach with the non-dairy milk.
- Cheese Spaetzle: Add some nutritional yeast, garlic powder, onion powder and top with some vegan cheese sauce.
- Herbs: Add some of your favorit fresh herbs. Like basil, parsley or chives.
This will help to figure you out what kitchen tools are helpful to make these long noodles. You will make perfect spaetzle.
- Fridge: Store the spaetzle in an airtight container for up to 5 days.
- Freezing: First, you prepare the spaetzle as above, and you rinse the finished spaetzle in plenty of cold water. Just swap the hot water with the cold water. Now spread the spaetzle on a baking tray or like and put them in the freezer until the spaetzle are frozen through. Now you can put the frozen spaetzle in containers and place back in the freezer. This way, they will not freeze into a lump, and you can take them out in portions.
- How to warm up: If you want to make the frozen spaetzle, do not let it thaw. This can make them mushy and sticky. Add the frozen spaetzle directly to the boiling water and wait for them to float up.
I add the amount of liquid and, as a rule of thumb, just look until I get the perfect dough.
For you, I measured how much I give to it. But if your dough is:
- too firm: Depending on the type of flour, this can happen, then just add a little more plant milk. But make sure you slow it down before the dough gets too liquid.
- too liquid: then just add some flour. Again, depending on the type of flour that the dough requires less liquid. The most important tip to conjure long spaetzle:
- The dough should stick to the spoon. If you want to lift some dough with the spoon, the dough should not run off the spoon, such as cake dough or pancake batter. But the dough should pull, or stick. Then you can make the perfect long spaetzle.
The traditional spaetzle, which one knows so well, comes from the region Schwaben in Germany.
First, you have to boil a sufficiently large and wide pot of salted water for the spaetzle. It is important to pour the dough portion by portion into the water, I always put as much dough in the pot as fits into my press and only add more dough when I have skimmed off the finished spaetzle.
The water will stop bubbling when you press the dough into the water. But this is not bad at all.
The dough does not have to boil, it is enough when the water simmers.
After about half a minute, the spaetzle start to float. This is your sign for skimming the Spaetzle.
If you want to eat the spaetzle directly, this is not necessary. Then just put the spaetzle in hot water and keep the spaetzle warm.
However, if you want to serve the spaetzle later or store until the next day or fry it, then I recommend briefly rinsing the spaetzle with cold water.
Otherwise, it may be that the Spaetzle stick together too much, thanks to the sticky gluten in the flour.
Karen H. says
Delicious and so easy! Thanks for the recipe!
Jasmin Hackmann says
Karen, thank you for your feedback. Happy you liked these spaetzle.
So, Jasmine, I made Spätzel last night. I do not have a spätzel press, so I made it like my mother made them . Yes, I am German too. I use a wetted small wooden breakfast board. Take out a small amount of spätzel dough ,place it onto the wetted board, then a use a knife and ˋcut´ a small amount of dough into the water. Very easy. The Spätzel are not uniform and as children we called them Spatzen. Haha. I have been vegan for 25 plus years. Your recipes are good and healthy, thank you
Hi Kerstin, thank you for your amazing feedback.
I love your way to make Spätzle. 🙂
I am allergic to eggs, and this looks great. I'm going to try this very soon. Thanks for posting.
Xeph, thank you so much. I hope you enjoy the vegan Spaetzle as much as we do.
I'm going to give this a try for lunch today. Wish me luck!
G, thank you. I hope you like them as much as we do.