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Vegan Spaetzle Recipe

Spaetzle recipe is one of the traditional European dishes that many individuals with German Hungarian or Austrian heritage may be familiar with. You will also notice that Switzerland is home to a similar style of noodle.

Although in this country it is usually spelled as spatzle. The dish consists of fresh dumplings (or noodles) that are made from a simple mix of flour, eggs and milk. For vegan spaetzle the eggs and milk can be omitted.

Usually a spaetzle side dish is boiled in water and then seasoned with butter and aromatic herbs. There are even some occasions where the spaetzle mixture is steamed and then gently stir fried to create a crispier texture. Spaetzle is generally served as an accompaniment to poultry or beef and can easily be used as a replacement for rice.

The spaetzle recipe in a way is similar to making pasta and it can be dressed with a sauce, vegetables or fruits to create a stunning mealtime treat.

Preparation and Cooking Time: 45 minutes to 1 hour

Servings: 6


  • 1/2 cup finely grated peeled Yukon gold potatoes (press the grated potatoes into a sieve to remove excess moisture before you use them)
  • 1 1/4 cup organic corn flour
  • 1 tsp ground pepper
  • 4 tbsp butter (or natural butter spread)
  • 2 cups white flour
  • 1 cup potato flour (or substitute 1 1/2 cups of potato flakes or 3/4 cup potato starch)
  • 1 tsp parsley (crushed)
  • 1 tsp salt
  • 3 tbsp organic soy flour
  • 1/2 tsp of pure vanilla extract (optional)
  • 1 3/4 cups water


  1. Prepare the batter with all the ingredients until you have achieved a texture similar to medium-thick dough.

  2. Add some salt to the water, like you would when cooking pasta.

  3. Press the batter through a sieve or ricer and let it fall into the boiling water.

  4. Do not add too many strands of dough at any given time.

  5. As soon as the dough is in the water stir with a slotted spoon to prevent the dough from making clumps of batter.

  6. In 2 to 4 minutes the dumplings will float to the surface.

    This means they are ready and you can use the slotted spoon to retrieve them.

  7. Add a bit of natural butter spread after you place the cooked noodles on a plate on this spaetzle recipe. This will prevent them from sticking together.


Experiment with the ingredient amounts so that you can create a batter that has a consistency and texture that is similar to dough you would use for muffins or biscuits.

The traditional German spaetzle will be thick and chewy but you can create any thickness and texture that you want by using a potato ricer or a colander. When you press the dough mixture through the holes of the kitchen gadget of your choice it will create strands of dough that you can then finish shaping. Make your spaetzle thin and crisp or create small dumplings that resemble gnocchi, the choice is yours. You can even create long thin strands that resemble fettuccine.

Serve the vegan spaetzle with a Portobello mushroom stir-fry, sautéed cranberries and apple slices; or caramelized onions. Top the dumplings with your favorite fresh herbs.

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