Dairy-Free Egg Noodles with Gravy
Indulge in the comfort of homemade **Dairy-Free Egg Noodles with Gravy**, a hearty recipe that combines tender, hand-rolled noodles with a rich, mushroom-infused sauce. Crafted from scratch, these egg noodles boast a satisfying texture and are perfect for those seeking a dairy-free alternative. The gravy, made with sautéed button mushrooms, onions, and garlic, is beautifully thickened with vegetable broth and seasoned with soy sauce, thyme, and pepper for deep, umami-packed flavor. This wholesome dish is ready in under an hour, making it ideal for weeknight meals or cozy family dinners. Serve up this flavorful pairing for a satisfying, lactose-free twist on a classic comfort food favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 2 tablespoons water
- 2 tablespoons olive oil
- 8 ounces button mushrooms
- 1 medium onion
- 2 garlic cloves
- 3 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
Instructions
To make the noodles, place 2 cups of all-purpose flour in a large bowl and make a well in the center.
Add 3 large eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt into the well.
Using a fork, gently beat the eggs while gradually incorporating the flour starting from the edges of the well.
Add 2 tablespoons of water, a little at a time, while mixing until the dough begins to come together.
Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 20 minutes.
While the dough rests, prepare the gravy by heating 2 tablespoons of olive oil in a large skillet over medium heat.
Slice the button mushrooms into thin pieces and finely chop 1 medium onion.
Sauté the onions and mushrooms in the skillet for about 5-7 minutes until the onions are translucent and the mushrooms are browned.
Mince 2 garlic cloves and add them to the skillet, cooking for another 1-2 minutes until fragrant.
Stir in 3 tablespoons of all-purpose flour, mixing well to coat the mushrooms and onions, cooking for another minute.
Slowly whisk in 2 cups of vegetable broth, ensuring no lumps form. Stir in 1 tablespoon of soy sauce, 0.5 teaspoon of black pepper, and 1 teaspoon of dried thyme.
Simmer the gravy for about 10 minutes until it thickens, stirring occasionally.
After resting, roll out the noodle dough on a floured surface as thin as possible and cut into approximately 1/4 inch wide strips.
Boil a large pot of salted water and cook the noodles for about 3-4 minutes until they are tender, then drain.
Serve the dairy-free egg noodles topped with the savory mushroom gravy.
Nutrition Facts
Calories |
1873 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3869 mg | 168% | |
| Total Carbohydrate | 264.4 g | 96% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 20.5 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 263 mg | 20% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2364 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
