Vegan Schupfnudeln
Delight in the comforting flavors of Vegan Schupfnudeln, a plant-based twist on a classic German potato noodle dish. Perfectly soft on the inside and lightly crisped on the outside, these handmade potato dumplings combine fluffy mashed potatoes, all-purpose and chickpea flour, and a hint of nutmeg for a rich, savory taste that’s both hearty and satisfying. With a simple prep process, including boiling, shaping, and pan-frying to golden perfection, this recipe is ideal for creating a restaurant-worthy dish at home. Serve these irresistible schupfnudeln with sautéed veggies or a crisp salad for a complete, wholesome meal. Ready in just one hour and full of bold flavors, this vegan recipe is sure to be a family favorite!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Chickpea flour
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 0.5 teaspoon Black pepper
Instructions
Begin by peeling and cutting the potatoes into even quarters. Place them in a pot of cold water and bring to a boil.
Cook the potatoes until they are very tender, about 15-20 minutes.
Drain the potatoes well and let them cool slightly. Transfer the potatoes to a large mixing bowl and mash them until smooth.
Add the all-purpose flour, chickpea flour, salt, and nutmeg to the mashed potatoes. Mix well with your hands or a spatula until a soft dough forms. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
On a lightly floured surface, divide the dough into 4 portions. Roll each portion into a long rope about 1-2 cm in diameter.
Cut the ropes into small pieces about 5 cm long. Roll each piece between your hands to form a tapering shape, wider in the center and pinched at the ends.
In a large pot, bring water to a gentle boil and add a pinch of salt. Gently drop a batch of schupfnudeln into the water, ensuring they do not stick together.
Once they float to the top, let them simmer for an additional 2 minutes, then remove them with a slotted spoon and place on a plate. Repeat with remaining dough.
In a large skillet over medium heat, heat one tablespoon of olive oil and one tablespoon of vegan butter.
Add half of the cooked schupfnudeln to the skillet, cooking until they are golden and slightly crispy on all sides, about 5 minutes. Repeat with remaining noodle batches, adding more oil and butter as needed.
Season with black pepper and additional salt to taste before serving.
Serve warm, paired with your choice of sautéed vegetables or a salad.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2187 mg | 95% | |
| Total Carbohydrate | 235.4 g | 86% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 9.3 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2404 mg | 51% | |
*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.
