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🍽️ Vegan Spätzle Pan with Grating Delight

1312 kcal · 30 min · 4 servings

Ingredients

• Salt 4 tsp
• Spelt flour, Type 630 750 g
• Durum wheat semolina 200 g
• Turmeric, ground 0.5 tsp
• Olive oil 8 tsp
• Soy drink 640 ml
• Water 200 ml
• Shallots 420 g
• Wheat flour, Type 405 1 tbsp
• Oil 10 tbsp
• Garlic cloves 1 pc.
• Vegan Grating Slices 100 g
• Parsley, fresh 20 g
• Vemondo Grating Delight 100 g
• Vegetable broth 100 ml
• Pepper, black ground pinch

Instructions

1. 1. Bring four liters of salted water to a boil in a pot.
2. 2. Mix spelt flour, semolina, salt, and turmeric in a bowl.
3. 3. Add olive oil, soy drink, and water.
4. 4. Beat the dough vigorously with a wooden spoon until it is thick and viscous.
5. 5. Place the dough in portions into a spaetzle press.
6. 6. Press the dough with even pressure directly into the boiling water.
7. 7. Alternatively, place the dough in portions onto a cutting board.
8. 8. Push the dough in rows from the board into the boiling water using a knife.
9. 9. Ensure the spaetzles are elongated and about five millimeters wide.
10. 10. Remove the spaetzles with a slotted spoon as soon as they float to the surface.
11. 11. Let the spaetzles drain well in a sieve.
12. 12. Keep the finished spaetzles warm and covered.
13. 13. Turn the spaetzles occasionally to prevent them from sticking together.
14. 14. Peel the vegetable onions.
15. 15. Cut two-thirds of the onions into thin rings.
16. 16. Finely dice the remaining third.
17. 17. Mix the onion rings with wheat flour in a bowl.
18. 18. Heat eight tablespoons of oil in a pan over medium heat.
19. 19. Fry the onion rings for about five minutes until golden brown.
20. 20. Turn the onions occasionally while frying.
21. 21. Peel the garlic and chop it finely.
22. 22. Cut the vegan cheese slices into small pieces.
23. 23. Wash the parsley and shake it dry.
24. 24. Pluck the parsley leaves from the stems.
25. 25. Chop the parsley leaves coarsely.
26. 26. Heat two tablespoons of oil in a pan over medium heat.
27. 27. Fry the spaetzles and diced onions for about four minutes.
28. 28. Stir in the garlic, Reibegenuss sauce, and cheese slices.
29. 29. Thin the sauce with vegetable broth if desired.
30. 30. Season the dish with salt and pepper.
31. 31. Plate the spaetzles.
32. 32. Garnish the spaetzles with the fried onions and parsley.

Nutrition per serving

• kcal: 1312
• Protein: 39 g · Fett/Fat: 62 g · Carbs: 145 g