Vegan Spaetzle with Mushroom Gravy

Homemade vegan spaetzle, a traditional German noodle, served with a rich and savory mushroom gravy. A delicious and comforting lunch.

75m4 servings

Contains wheatSOY-free

550 cal|18g protein|80g carbs|18g fat|6g fiber

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
about 450 g Mushrooms
1 medium Onion
2 cloves Garlic
2 cups Vegetable Broth
2 tbsp Cornstarch
4 tbsp Water
1 tsp Thyme
2 tbsp Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

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.
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.
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.
4For the mushroom gravy: Heat 1 tbsp of Olive Oil in a large skillet over medium heat (176.7°C / 175°C). Add the about 450 g 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.
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.
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.
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.
8Serve the spaetzle and mushroom gravy immediately. Garnish with the 2 tbsp of chopped Parsley just before serving.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.

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