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🍽️ Vegan sweet Schupfnudeln with berry compote and powdered sugar

556 kcal · 30 min · 4 servings

Ingredients

• blueberries, fresh 250 g
• raspberries, fresh 125 g
• sugar 1 tbsp
• vanilla sugar 1 packet
• cornstarch 1 tsp
• margarine, vegan 2 tbsp
• Vemondo vegan Schupfnudeln 1 kg
• agave syrup 3 tbsp
• powdered sugar 3 tbsp

Instructions

1. 1. Wash the berries thoroughly and remove any stems or unripe parts.
2. 2. Set aside a small handful of the finished berries for decoration.
3. 3. Put the rest of the berries, the sugar, and the vanilla sugar into a small pot.
4. 4. Heat the mixture on medium heat until it comes to a boil.
5. 5. Mix the cornstarch with one tablespoon of water to form a smooth paste.
6. 6. Add the starch paste to the boiling berries and stir.
7. 7. Let the compote simmer for about 10 minutes on medium heat.
8. 8. Melt the margarine in a large frying pan on medium heat.
9. 9. Place the Schupfnudeln in the pan and fry them until golden brown on all sides.
10. 10. Fry the noodles for about 7 minutes, turning them regularly.
11. 11. Pour the agave syrup over the Schupfnudeln in the pan.
12. 12. Let the syrup caramelize while you continue to turn the noodles.
13. 13. Place the finished Schupfnudeln on a plate.
14. 14. Add the warm berry compote and the reserved fresh berries.
15. 15. Dust the dish with powdered sugar before serving.

Nutrition per serving

• kcal: 556
• Protein: 11 g · Fett/Fat: 14 g · Carbs: 98 g