Vegan Spätzle with Mushroom Gravy

Ingredients

• 2 cups All-Purpose Flour
• 0.5 cup Semolina Flour
• 1 cup Plant-Based Milk
• 2 tbsp Nutritional Yeast
• 1 tsp Salt
• 0.25 tsp Ground Nutmeg
• 1 lb Mixed Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 cups Vegetable Broth
• 2 tbsp Soy Sauce
• 1 tbsp Cornstarch
• 2 tbsp Olive Oil

Instructions

1. 1In a large bowl, combine all-purpose flour, semolina flour, plant-based milk, nutritional yeast, salt, and nutmeg. Mix until a smooth, thick batter forms.
2. 2Bring a large pot of salted water to a boil. Use a spätzle maker or a colander with large holes to push the batter through into the boiling water.
3. 3Cook the spätzle for 2-3 minutes, or until they float to the surface. Remove with a slotted spoon and set aside.
4. 4Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
5. 5Add sliced mushrooms and minced garlic to the skillet. Cook until mushrooms are tender and browned, about 8-10 minutes.
6. 6Pour in vegetable broth and soy sauce. Bring to a simmer.
7. 7In a small bowl, whisk together cornstarch with 2 tablespoons of cold water. Add to the mushroom gravy and stir until thickened.
8. 8Serve the spätzle topped with the mushroom gravy.

Substitutions

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