Vegan Spaetzle with Mushroom Gravy

Ingredients

• 3 cups All-Purpose Flour
• 1 tsp Baking Powder
• 0.5 tsp Nutmeg
• 1 tsp Salt
• 1.25 cups Carbonated Water
• 1 tbsp Olive Oil
• 1 lb Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 2 tbsp Cornstarch
• 4 tbsp Water
• 1 tsp Thyme
• 2 tbsp Parsley

Instructions

1. 1For the spaetzle: In a large bowl, whisk together the 3 cups of All-Purpose Flour, 1 tsp of Baking Powder, 0.5 tsp of Nutmeg, and 1 tsp of Salt. Add the 1.25 cups of Carbonated Water and 1 tbsp of Olive Oil. Mix with a whisk or a spoon until you have a smooth, slightly thick batter. It should be pourable but not runny.
2. 2Bring a large pot filled with water to a rolling boil over high heat. Add 1 tbsp of salt to the boiling water. While the water heats, prepare your spaetzle maker or a colander with large holes over the pot.
3. 3Once the water is boiling, hold the spaetzle maker or colander over the pot and press or pour the spaetzle batter through the holes directly into the boiling water. Cook the spaetzle for 2 to 3 minutes, or until they float to the surface of the water. Use a slotted spoon to carefully remove the cooked spaetzle from the water and set them aside in a bowl.
4. 4For the mushroom gravy: Heat 1 tbsp of Olive Oil in a large skillet over medium heat (350°F / 175°C). Add the 1 lb of Mushrooms, 1 medium Onion (chopped), and 2 cloves of Garlic (minced). Cook, stirring occasionally, for 8 to 10 minutes, or until the vegetables are softened and the mushrooms have released their liquid and started to brown.
5. 5Pour in the 2 cups of Vegetable Broth and add the 1 tsp of Thyme. Stir everything together and bring the mixture to a gentle simmer. Let it simmer for 5 minutes to allow the flavors to meld.
6. 6In a small bowl, whisk together the 2 tbsp of Cornstarch and 4 tbsp of Water until completely smooth, creating a slurry. Pour this slurry into the simmering mushroom gravy, stirring constantly. Continue to cook and stir for 1 to 2 minutes, or until the gravy has thickened to your desired consistency.
7. 7Add the cooked spaetzle to the skillet with the mushroom gravy. Gently toss the spaetzle to coat them evenly with the gravy. Cook for 1 minute more to heat the spaetzle through.
8. 8Serve the spaetzle and mushroom gravy immediately. Garnish with the 2 tbsp of chopped Parsley just before serving.

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