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🍽️ Vegan Spätzle with Mushroom Sauce and Braised Onions

696 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 2 pcs.
• oil 4 tbsp
• mushrooms, brown 500 g
• cornstarch 2 tsp
• water 200 ml
• oat drink 620 ml
• vegan fresh spread, plain 100 g
• salt pinch
• pepper, black ground pinch
• spelt flour, Type 630 375 g
• semolina 100 g
• turmeric, ground 0.25 tsp
• olive oil 4 tsp
• parsley, fresh 20 g

Instructions

1. 1. Halve the onions and peel them.
2. 2. Cut the onions into thin strips.
3. 3. Heat 2 tablespoons of oil in a pan over medium heat.
4. 4. Sauté the onions in the hot oil for about 3 minutes.
5. 5. Clean the mushrooms with kitchen paper if necessary.
6. 6. Quarter the mushrooms.
7. 7. Add the mushrooms to the onions in the pan.
8. 8. Fry the mushrooms for about 3 minutes.
9. 9. Mix cornstarch with 100 milliliters of water in a bowl until smooth.
10. 10. Deglaze the mushrooms with 300 milliliters of oat drink.
11. 11. Add the starch mixture to the sauce while stirring constantly.
12. 12. Let the sauce simmer for about 3 minutes.
13. 13. Remove the pan from the heat.
14. 14. Stir vegan spread into the sauce.
15. 15. Season the sauce generously with salt and pepper.
16. 16. Bring 4 liters of salted water to a boil in a pot.
17. 17. Mix spelt flour, semolina, salt, and turmeric in a bowl.
18. 18. Add olive oil, 320 milliliters of oat drink, and 100 milliliters of water to the flour mixture.
19. 19. Beat the dough vigorously with a wooden spoon until it is thick and viscous.
20. 20. Place the dough in portions into a spätzle press.
21. 21. Press the dough under even pressure directly into the boiling water.
22. 22. Alternatively, place the dough in portions on a cutting board.
23. 23. Push the dough in rows from the board into the boiling water using a knife.
24. 24. Ensure the spätzle are elongated and about 5 millimeters wide.
25. 25. Remove the spätzle with a slotted spoon as soon as they float to the surface.
26. 26. Let the spätzle drain well in a sieve.
27. 27. Keep the finished spätzle warm and covered.
28. 28. Turn the spätzle occasionally to prevent them from sticking together.
29. 29. Repeat the process with the remaining dough portions.
30. 30. Heat 2 tablespoons of oil in a second pan over medium heat.
31. 31. Add the spätzle to the hot pan.
32. 32. Heat the spätzle for about 5 minutes, shaking the pan occasionally.
33. 33. Wash the parsley.
34. 34. Shake the parsley dry.
35. 35. Finely chop the parsley.
36. 36. Serve the spätzle with mushroom sauce on plates.
37. 37. Garnish the spätzle with the chopped parsley.
38. 38. Enjoy your meal!

Nutrition per serving

• kcal: 696
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 82 g