Spaetzle originated in southwestern Germany and is used all over the world in many different dishes. It can be used in soups, with sauces, or on their own. My family is German and I grew up eating spaetzle. My great grandmother and nana prepared them in very different ways. My mom doesn't like the texture so she never prepared it at home so it was a treat when we would go to our great grandmother's or nana's. I love the texture of spaetzle and I love that I have found a good plant-based recipe so I can continue to enjoy these little dumpling-like noodles without the eggs and milk. As usual, if you do not want to make these plant-based, you can add milk instead of water and an egg instead of kala namak.
Broth - PC's chickenless broth works great
Earth's Own Oat Cream for cooking - or you can use cream or a slurry of flour and water
I will do my best to walk you through how I prepare these dishes start to finish. I tend to go off script and add a like flare here and there. Although I research origin and spices, these recipes are 100% my interpretation of these dishes. Feel free to get creative and go off script whenever you feel (that's when the learning happens).
Here we go....
2 cups flour
1 cup water
1/2 tbsp sea salt
1 tsp turmeric
1 tsp Kala Namak Salt (egg flavour)
This is a vegan spaetzle and it is more of a dumpling dough than a loose spaetzle dough. Still has a great chewy texture and egg-like flavour. The turmeric is a great antioxidants and adds a nice colour to the spaetzle.
Add all the ingredients into the mixer and mix on 2-4 for 5-7 mins. Set aside to rest for about 10 mins.
Roll the dough out into thin snake-like tubes and then cut off 1/8 inch thick pieces. You want these to be thin and about the size of a fusilli pasta piece. I like to twist each piece as well but that is just a preference, it will not affect how the doughs cooks.
Drop the dough pieces into salted boiling water. When the spaetzles begin to float they are ready to be removed.
This is the salt that I used to give the dough an egg flavour. This stuff is strong and a little goes a long way. This salt is really good for giving an egg flavour to any vegan dish. You can find it at any natural foods stores or on Amazon https://www.amazon.com/Sundhed-Namak-Himalayan-Coarse-Grinder/dp/B086TYHM77/ref=sr_1_9?crid=2G48WUYAGTE7X&keywords=kala+namak+black+salt&qid=1641153193&sprefix=Kala+N%2Caps%2C227&sr=8-9
2 cups mushrooms - I used cremini and portobellos
1 yellow onion
2 cloves of garlic
2 tbsp olive oil
2 - 3 cups of leafy greens - I used spinach and swiss chard
1 cup of broth
1/2 cup oat milk creamer - or whatever creamer you wish to use. You can make a cashew cream (blend equal parts cashew and water) or blend aquafaba (liquid in chickpea can) to use as a thickening agent.
Sauté the mushrooms, onions, and garlic in olive oil and add the leafy greens when the onions are soft.
Add broth and bring to a simmer for about 10 mins. Reduce heat a bit and the add cream or thickening agent. Once you add the cream, bring it back up to a simmer and stir occasionally for 10-15 mins.
Add the spaetzle and some fresh parsley to the gravy and reduce heat.
Grill, panfry, steam or boil your brats. I am using Big Mountain Veggie Links. These were pretty good but the Very Good Butcher Brats are by far the best plant-based brat out there.
Plate the spaetzles and brats together and top with fresh parsley. I like to add yellow mustard or spicy mustard and sauerkraut to the brat and enjoy!
If you decide to try this recipe, we would love to hear what you think! Tag us on Instagram @swagekids_ or send us your photos at firstname.lastname@example.org
Eat. Relax. Period.
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