Vegan German Spaetzle with Mushroom Gravy

Ingredients

• 3 cups All-purpose flour
• 1 cup Plant-based milk (e.g., soy)
• 1/2 cup Sparkling water
• 1/4 teaspoon Nutmeg
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 pound Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cups Vegetable broth
• 2 tablespoons Soy sauce
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1In a large bowl, combine the 3 cups of all-purpose flour, 1 cup of plant-based milk, 1/2 cup of sparkling water, 1/4 teaspoon of nutmeg, and 1 teaspoon of salt. Whisk everything together until you have a smooth batter. Let this batter rest for 15 minutes.
2. 2Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat (375°F / 190°C). Place a spaetzle maker over the pot, or use a slotted spoon with small holes. Press or carefully drop spoonfuls of the batter through the spaetzle maker or slotted spoon into the boiling water. Cook the spaetzle for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove the cooked spaetzle from the water and set them aside.
3. 3In a 12-inch skillet, heat the 2 tablespoons of olive oil over medium-high heat (375°F / 190°C). Add the 1 pound of sliced mushrooms and the 1 medium chopped onion to the hot skillet. Cook, stirring occasionally, for 8-10 minutes, until the mushrooms and onions are softened and have turned a golden brown color.
4. 4Add the 2 cloves of minced garlic to the skillet with the mushrooms and onions. Cook for 1 minute more, stirring constantly, until you can smell the garlic.
5. 5Pour the 2 cups of vegetable broth and 2 tablespoons of soy sauce into the skillet. Stir everything together and bring the mixture to a gentle simmer over medium heat (300°F / 150°C).
6. 6In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of water until smooth, creating a slurry. Pour this slurry into the simmering liquid in the skillet. Cook for 2-3 minutes, stirring constantly, until the gravy has thickened enough to coat the back of a spoon.
7. 7Add the cooked spaetzle to the skillet with the thickened gravy. Gently toss the spaetzle to coat them evenly with the mushroom gravy.
8. 8Serve the vegan German spaetzle immediately, garnished with the 2 tablespoons of chopped fresh parsley.

Related Guides