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🍽️ Vegan Bratwurst Spätzle Pan with Mushrooms and Cherry Tomatoes

532 kcal · 30 min · 4 servings

Vegan Bratwurst Spätzle Pan with Mushrooms and Cherry Tomatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Clean the mushrooms if necessary with a kitchen towel and slice them.
  2. 2. Halve the onion, peel it, and cut it into thin strips.
  3. 3. Peel the garlic and chop it finely.
  4. 4. Wash the cherry tomatoes and halve them.
  5. 5. Wash the spring onions, shake them dry, remove the root ends, and cut them into thin rings.
  6. 6. Slice the vegan sausage into approximately 1 cm thick slices.
  7. 7. Wash the lime, finely grate about 1 teaspoon of zest, and halve the fruit.
  8. 8. Squeeze the juice from one half of the lime.
  9. 9. Heat 2 tablespoons of oil in a pan on high heat.
  10. 10. Fry the sausage slices in it for about 5 minutes on all sides.
  11. 11. Remove the sausage slices from the pan and set them aside on a plate.
  12. 12. Add 1 tablespoon of oil and the mushrooms to the pan.
  13. 13. Fry the mushrooms on high heat for about 3 minutes.
  14. 14. Add the spätzle, onions, and garlic to the pan.
  15. 15. Fry the mixture on medium heat for about 5 minutes, shaking the pan occasionally.
  16. 16. Deglaze the pan with oat drink and 2 tablespoons of lime juice.
  17. 17. Return the sausage slices, cherry tomatoes, and lime zest to the pan.
  18. 18. Fold in the spring onions and let the pan simmer for about 3 minutes.
  19. 19. Turn off the stove.
  20. 20. Add the vegan spread natural and stir it in well.
  21. 21. Season the pan with sugar, salt, and pepper.
  22. 22. Let the vegan sausage spätzle pan rest for about 5 minutes with the lid closed.
  23. 23. Wash the parsley and shake it dry.
  24. 24. Chop the parsley coarsely.
  25. 25. Distribute the vegan sausage spätzle pan onto plates.
  26. 26. Garnish the dish with the parsley and serve.

Nutrition per serving