Vegan Spaetzle with Mushroom Gravy

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Potato starch
• 2 tablespoons Nutritional yeast
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 3/4 cup Water
• 1 tablespoon Olive oil
• 1 pound Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cups Vegetable broth
• 1 tablespoon Cornstarch
• 2 tablespoons Cold water
• 2 tablespoons Fresh parsley, chopped

Instructions

1. 1In a large bowl, whisk together the 2 cups of all-purpose flour, 1/4 cup of potato starch, 2 tablespoons of nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of black pepper until well combined.
2. 2Add the 3/4 cup of water and 1 tablespoon of olive oil to the dry ingredients. Mix with a whisk or spoon until you have a smooth, thick batter with no lumps.
3. 3Bring a large pot filled with water to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water. While the water heats, prepare a large bowl with ice water to cool the spaetzle after cooking.
4. 4To cook the spaetzle, hold a spaetzle maker or a colander with large holes over the boiling water. Pour about half of the batter into the spaetzle maker or colander and press or push it through the holes directly into the boiling water. Cook the spaetzle for 2 to 3 minutes, or until they float to the surface. Remove the cooked spaetzle with a slotted spoon and immediately transfer them to the prepared ice water bath to stop the cooking. Once cooled, drain the spaetzle and set aside.
5. 5In a large skillet, heat 1 tablespoon of olive oil over medium heat (350°F / 175°C). Add the 1 pound of sliced mushrooms, 1 medium chopped onion, and 2 minced cloves of garlic. Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the mushrooms are browned.
6. 6Pour the 2 cups of vegetable broth into the skillet with the mushrooms and onions. Bring the mixture to a simmer over medium-high heat (400°F / 200°C).
7. 7In a small bowl, whisk together the 1 tablespoon of cornstarch and 2 tablespoons of cold water until smooth, creating a slurry. Pour this slurry into the simmering mushroom mixture. Cook, stirring constantly, for 1 to 2 minutes, or until the gravy has thickened.
8. 8Add the cooked spaetzle and 2 tablespoons of fresh chopped parsley to the thickened gravy. Stir gently to combine and heat through for about 1 minute. Serve immediately.

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