Vegan Spätzle with Caramelized Onions and Herbs

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Semolina Flour
• 3/4 cup Plant-Based Milk
• 2 tablespoons Nutritional Yeast
• 1 teaspoon Salt
• 1/4 teaspoon Nutmeg
• 2 large Onions
• 2 tablespoons Olive Oil
• 2 teaspoons Fresh Thyme
• 2 tablespoons Fresh Parsley

Instructions

1. 1In a large bowl, whisk together the 2 cups All-Purpose Flour, 1/2 cup Semolina Flour, 3/4 cup Plant-Based Milk, 2 tablespoons Nutritional Yeast, 1 teaspoon Salt, and 1/4 teaspoon Nutmeg until a thick but pourable batter forms. If the batter is too thick, add a little more plant-based milk, a tablespoon at a time. If it is too thin, add a little more all-purpose flour, a tablespoon at a time.
2. 2Bring a large heavy-bottomed pot of water to a rolling boil over high heat. Add 1 tablespoon of salt to the boiling water.
3. 3While the water heats, prepare the onions. Peel and thinly slice the 2 large Onions. Heat the 2 tablespoons of Olive Oil in a large skillet over medium heat (350°F / 175°C). Add the sliced onions and cook, stirring occasionally, until they are soft, golden brown, and sweet, about 20-25 minutes. Do not rush this process, as slow cooking is key to caramelization.
4. 4Once the water is boiling, use a spätzle maker or a colander with large holes to press the batter into the boiling water. Work in batches if necessary to avoid overcrowding the pot.
5. 5The spätzle are cooked when they float to the surface. This will take about 2-3 minutes. Use a slotted spoon to remove the cooked spätzle from the water.
6. 6Add the cooked spätzle directly to the skillet with the caramelized onions. Gently toss the spätzle with the onions to coat them evenly.
7. 7Stir in the 2 teaspoons of Fresh Thyme and 2 tablespoons of Fresh Parsley. Toss for another 30 seconds to warm the herbs through.
8. 8Serve the Vegan Spätzle with Caramelized Onions and Herbs immediately.

Substitutions

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