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
- 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
Prepare the batter with all the ingredients until
you have achieved a texture similar to medium-thick dough.
Add some salt to the water, like you would when
Press the batter through a sieve or ricer and let it
fall into the boiling water.
Do not add too many strands of dough at any given
As soon as the dough is in the water stir with a
slotted spoon to prevent the dough from making clumps of batter.
In 2 to 4 minutes the dumplings will float to the
This means they are ready and you can use the slotted spoon to retrieve
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
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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