Vegan Traditional German Spatzle
Discover the joy of making 'Vegan Traditional German Spätzle,' a plant-based twist on this beloved German comfort food. This recipe transforms the classic egg-based noodle dish into a vegan masterpiece using chickpea flour for protein-rich dough and turmeric for a golden hue. Crafted in just 25 minutes, these tender, chewy noodles are boiled to perfection and can be pan-fried for a crispy finish. Serve them with rich mushroom gravy, caramelized onions, or enjoy them on their own as a satisfying side dish. Perfect for a cozy family dinner or a vegan-friendly reimagining of traditional German cuisine, this customizable recipe highlights wholesome ingredients like nutritional yeast and plant-based milk while remaining simple to prepare.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Chickpea flour (or substitute with oat flour for a lighter texture)
- 1 cup Unsweetened plant-based milk (e.g., soy, almond, oat)
- 0.25 cup Water
- 2 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.25 teaspoon Ground turmeric (optional, for color)
- 2 tablespoons Olive oil or vegan butter (for frying, optional)
Instructions
In a large mixing bowl, combine the all-purpose flour, chickpea flour, nutritional yeast, salt, and turmeric (if using). Mix thoroughly until well combined.
Gradually add the plant-based milk and water to the dry ingredients, stirring continuously with a spatula or wooden spoon. The dough should become thick and sticky, with a smooth consistency. Avoid overmixing.
Bring a large pot of salted water to a gentle boil.
Working in batches, use a Spätzle maker or press the dough through the holes of a colander directly into the boiling water. Ensure the strands are small and uniform in size.
Allow the Spätzle to cook for 1-2 minutes, or until they float to the surface. Use a slotted spoon to remove them, transferring them to a bowl lined with paper towels to drain excess water.
To serve as-is, toss with olive oil or vegan butter and enjoy warm. Alternatively, for a crispy texture, heat 1-2 tablespoons of olive oil or vegan butter in a skillet over medium heat and pan-fry the boiled Spätzle for 3-5 minutes until lightly browned.
Serve the Spätzle as a side dish or pair it with vegan stews, mushroom gravy, or caramelized onions.
Nutrition Facts
Calories |
1502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2109 mg | 92% | |
| Total Carbohydrate | 234.7 g | 85% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 7.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 374 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1216 mg | 26% | |
*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.
