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Hello Lovelies, so recently one of my readers asked if I could share a good recipe for vegan spätzle (they are typical Swiss/German/austrian pasta dumplings usually made with eggs). I love to get feedback like that from you, please always feel free to contact me if you have requests, ideas or any other questions, I’m always happy to get your messages and to help when I can. But back to the Spätzle: I have tried some vegan versions in the past, but wasn’t quite happy with the result yet. So I was highly motivated to come up with a good recipe and yeah success, the first attempt turned out so good, that I can share it with you today.

I made 4 different versions, I think you already might have recognized, that I like my food colorful and you also get a different taste this way. And if you might have a veggie hater at home, I’m sure you can convince him or her with these and kids will love them anyways. 

The basic recipe is colored with a bit of tumeric, you don’t taste it much, but it gives a nice touch of color. The others are made with fresh spinach, sweet potatoes and beets.

Here is the recipe:

Vegan Spätzle – 4 ways

Vegan Spätzle – 4 ways

Ingredients

    basic recipe:
  • 350 gr Spätzle/Knöpfli-flour (special flour you can buy)
  • 50 gr durum wheat semolina
  • 2-3 tsp salt
  • 2 EL soy flour, e.g. from Alnatura (mixed with 5 Tbsp water )
  • 1/2 tsp turmeric powder
  • 300 ml mineral water
  • spinach version:
  • 1/2 the basic recipe
  • 70 gr fresh spinach
  • some nutmeg
  • salt & pepper
  • sweet potato version:
  • 1/2 the basic recipe
  • 70 gr cooked sweet potato
  • 2 Tbsp Spätzle/Knöpfli-flour
  • some nutmeg
  • some paprika
  • version with beets:
  • 1/2 the basic recipe
  • 70 gr cooked beets
  • 2-3 Tbsp Spätzle/Knöpfli-flour
  • pepper

Method

    basic recipe:
  1. Mix the soy flour with the water
  2. Add all ingredients to a bowl and mix well with a kitchen machine or hand mixer until you get a smooth but not to runny dough
  3. Bring slightly salted water to a boil, turned down the temperate und use a "Spätzle"-grater to get the typical shape
  4. Let them cook until they begin to float, add to a sieve and let any excessive water drip off
  5. spinach:
  6. Rougly chop the spinach and add to half of the basic recipe
  7. Season with some nutmeg, salt and pepper
  8. (If you are using frozen spinach, you might need to add some more flour)
  9. sweet potato:
  10. Add the cooked sweet potato to the basic dough as well as the spices and mix well until you well combined
  11. beets:
  12. Add the cooked beets to the basic dough as well as the spices and mix well until you well combined
https://www.frei-style.com/vegan-spaetzle-4-ways/

I was one lucky girl to find a perfect Spätzle-grater at the thrift store just the day before I made the recipe and it worked so well. And I’m so happy how amazing the colors turned out.

The kids ate most of the Spätzle just directly from the bowl, while I was preparing the other colors. But I also HAD to prepare the typical dish with them: Cheese-Spätzle. If you have been to Switzerland, Germany or Austria, you might have come across this delicious dish, but as the name says, it involves lots of melted cheese. Luckily there are some very good vegan cheese options that melt well on the market by now and they turned out so good. Topped with roasted onions, fresh chives and all 4 colorful Spätzle versions.

If you have some leftover spätzle you can easily store them in the freezer, or you can make a bigger amount right away to have them ready. Now im curious, have you ever tried them or made them yourself? Let me know!

Love, Verena

If you are on Pinterest, you can find me here and pin this picture:

 

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