Vegan Spätzle with Mushroom Gravy
Homemade German-style noodles (Spätzle) made vegan and served with a rich and savory mushroom gravy.
Ingredients
- 3 cups All-purpose flour
- 1 cup Semolina Flour
- 1 cup Plant-based milk (unsweetened)
- 1/2 cup Carbonated water
- 1 tsp Salt
- 1 tbsp Olive oil
- about 450 g Mixed mushrooms
- 1 medium Onion
- 2 cloves Garlic
- 2 cups Vegetable broth
- 2 tbsp Soy sauce
- 1 tbsp Cornstarch
- 2 tbsp Water (for slurry)
- 1 tbsp Fresh thyme
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large bowl, combine the flour, plant-based milk, carbonated water, salt, and olive oil. Mix well to form a smooth batter. Let it rest for 15 minutes.
- 2Bring a large pot of salted water to a boil.
- 3Using a Spätzle maker or a colander with large holes, press the batter through into the boiling water. Cook until the Spätzle float to the surface, about 2-3 minutes.
- 4Remove the Spätzle with a slotted spoon and set aside.
- 5In a large skillet, sauté the sliced mushrooms and chopped onion until softened and browned.
- 6Add the minced garlic and cook for another minute.
- 7Pour in the vegetable broth and soy sauce. Bring to a simmer.
- 8In a small bowl, whisk together the cornstarch and water to create a slurry.
- 9Gradually whisk the cornstarch slurry into the mushroom gravy, stirring constantly until it thickens.
- 10Stir in the fresh thyme.
- 11Add the cooked Spätzle to the mushroom gravy and toss to coat. Serve immediately.
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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