This vegan Spätzle recipe is not only a vegan version of one of the most beloved foods in Germany, but also a super simple homemade noodle recipe that takes just a few minutes to make!
Author: The Edgy Veg
Recipe type: Sides
Serves: 2 servings
- 1 cup of flour
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 2 eggs worth of egg replacer mixed with mylk ( not water)
- 1 ¼ - 1 ½ cups of your favorite nut mylk
- Put a large pot of water on to boil.
- In a very large bowl, make an ice bath.
- In another large bowl whisk together egg replacer mixture and 1 cup mylk.
- Mix together flour, salt and white pepper. Add to the wet ingredients and mix until you end up with a smooth, yet stiff dough. Add more mylk as needed. The dough should be thicker than pancake batter, but not as thick as bread dough.
- Liberally salt the water, and then press the dough into the water using a spaetzle press, or colander.
- After you press the dough into the water, immediately stir around with a large slotted spoon or else they will clump together. They will float up to the top when they are ready. This takes 2-3 minutes. Do not overcook.
- Take the finished spaetzle out of the water, and place on your ice bath. This will stop the noodles from sticking to each other.
- Reheat the spaetzle in a frying pan with a small amount of coconut oil. If frying isn’t your thing reheat in the oven!
- Top these magical noodles with your favorite mushroom sauce and sauerkraut. Enjoy with an ice cold bier or a bottle of your favorite red wine.
Enjoy smothered in gravy, fried with onions and vegan cheese, or pan browned with herbs and truffle oil.