Homemade Vegan Spaetzle (German Egg Noodles)
Make vegan spaetzle for a truly authentic German experience! This simple, egg-free recipe will wow even non-vegans with its delicious taste and traditional Swabian form. Whether served up alongside mushroom ragout or cheesy sauce, Spätzles are an unforgettable treat that you'll be craving again in no time!
Servings 6
Calories 387kcal
Equipment
Ingredients
- 3 cups 400 g whole wheat flour, spelt or ap flour
- 4 tablespoon semolina flour
- 3 tablespoon potato starch
- 2 teaspoon sea salt
- 1 ¾ -2 cups 400-500 ml plant-based milk, unsweetened
- 4 pinches turmeric for the color
- 2 pinches Kala Namak for the egg taste
Instructions
- First of all, prepare a homogeneous dough from the ingredients. This should tear from the spoon and not be too liquid. If the dough tears from the spoon, then you get nice long spaetzle. Taste the dough and make sure it has enough salt in it.
- Now boil water in a sufficiently large and wide pot with a little salt. Just like cooking other noodles. And prepare a large bowl of hot 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 should swim upwards relatively quickly. If the spaetzle swim up, they are cooked through. Then you can skim the spaetzle with a trowel and put it in a bowl of hot, but not boiling, water, so the spaetzle stays warm.
- You repeat this until the dough is used up.
Nutrition
Serving: 1g | Calories: 387kcal | Carbohydrates: 72g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 1637mg | Fiber: 2g