• 15
    min
    Prep Time
  • 20
    min
    Cook Time
  • 35
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Side
  • Allergens:wheat
  • Seasons:All
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

Tender and delicious vegan spaetzle, perfect as a side dish or a base for a hearty sauce. This egg-free version captures all the comfort of the traditional German dish.

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1/4 cup unsweetened plant milk
  • 1 tablespoon olive oil

Steps:

  1. In a large bowl, mix the flour and salt.
  2. Add the water, plant milk, and olive oil, and stir until a smooth batter is formed.
  3. Let the batter rest for 10 minutes.
  4. Bring a large pot of salt naar water to a boil.
  5. Press the batter through a spaetzle maker or a large holed sieve or colander into the boiling water.
  7. Toss the spaetzia with a bit of olive oil or vegan butter and serve warm.

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Vegor “The scientist”

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