Vegan Spätzle with Mushroom Gravy

Ingredients

• 3 cups All-Purpose Flour
• 1/2 cup Vegan Egg Replacer (applesauce)
• 1 cup Water
• 1 tsp Salt
• 1/4 tsp Nutmeg
• 1 tbsp Olive Oil
• about 450 g Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 2 cups Vegetable Broth
• 1 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 2 tbsp Fresh Parsley

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

Instructions

1. 1In a large bowl, whisk together the 3 cups All-Purpose Flour, 1/2 cup Vegan Egg Replacer (applesauce), 1 cup Water, 1 tsp Salt, 1/4 tsp Nutmeg, and 1 tbsp Olive Oil until you have a thick, smooth batter.
2. 2Bring a large, heavy-bottomed pot filled with water to a rolling boil over high heat. Add 1 tsp of salt to the boiling water.
3. 3Using a spätzle maker or a colander with large holes held over the boiling water, press the batter through into the boiling water. Cook the spätzle for 2-3 minutes, or until they float to the surface. Remove the cooked spätzle with a slotted spoon and set aside.
4. 4In a 30.48 cm skillet, heat the remaining 1 tbsp Olive Oil over medium heat (about 176.7°C / 175°C). Add the about 450 g Mushrooms (sliced), 1 medium Onion (chopped), and 2 cloves Garlic (minced) and cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened and the mushrooms have released their liquid.
5. 5Stir in the 2 cups Vegetable Broth and 1 tbsp Soy Sauce. Bring the mixture to a simmer.
6. 6In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp cold water until smooth. Gradually whisk this cornstarch slurry into the simmering gravy. Continue to simmer for 1-2 minutes, stirring constantly, until the gravy has thickened.
7. 7Add the cooked spätzle to the mushroom gravy in the skillet and toss gently to coat everything evenly.
8. 8Serve the Vegan Spätzle with Mushroom Gravy immediately, garnished with the 2 tbsp Fresh Parsley.

Substitutions

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