Vegan Spätzle with 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
• 1 lb 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

Instructions

1. 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.
2. 2Bring a large pot of salted water to a boil.
3. 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.
4. 4Remove the Spätzle with a slotted spoon and set aside.
5. 5In a large skillet, sauté the sliced mushrooms and chopped onion until softened and browned.
6. 6Add the minced garlic and cook for another minute.
7. 7Pour in the vegetable broth and soy sauce. Bring to a simmer.
8. 8In a small bowl, whisk together the cornstarch and water to create a slurry.
9. 9Gradually whisk the cornstarch slurry into the mushroom gravy, stirring constantly until it thickens.
10. 10Stir in the fresh thyme.
11. 11Add the cooked Spätzle to the mushroom gravy and toss to coat. Serve immediately.

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