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🍽️ Vegan Jäger Schnitzel with Spätzle

1251 kcal · 30 min · 4 servings

Vegan Jäger Schnitzel with Spätzle Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Halve the onions and peel them. Cut them into small cubes.
  2. 2. Clean the mushrooms if necessary with a kitchen towel. Cut them into quarters.
  3. 3. Wash the parsley and shake it dry. Pluck the leaves from the stems and chop them finely.
  4. 4. Heat 1 tablespoon of oil in a pan on high heat.
  5. 5. Fry the mushrooms for about 5 minutes.
  6. 6. Season the mushrooms with salt and pepper.
  7. 7. Remove the mushrooms from the pan and set them aside.
  8. 8. Reheat the pan on high heat.
  9. 9. Melt the margarine in the pan.
  10. 10. Sauté the onions until translucent for about 2 minutes.
  11. 11. Dust the onions with 2 tablespoons of flour.
  12. 12. Swirl the pan to distribute the flour.
  13. 13. Deglaze the mixture with vegetable broth while stirring constantly.
  14. 14. Stir in the tomato paste.
  15. 15. Stir in the vegan spread.
  16. 16. Simmer the sauce covered on medium heat for about 10 minutes.
  17. 17. Add the mushrooms back into the sauce.
  18. 18. Season the sauce to taste with salt and pepper.
  19. 19. Bring 4 liters of salted water to a boil in a pot.
  20. 20. Mix spelt flour, semolina, salt, and turmeric in a bowl.
  21. 21. Add olive oil, soy drink, and water to the flour mixture.
  22. 22. Beat the dough vigorously with a wooden spoon until it is thick and viscous.
  23. 23. Place the dough in portions into the spaetzle press.
  24. 24. Press the dough into the boiling water with even pressure.
  25. 25. Alternatively, place the dough in portions on a cutting board.
  26. 26. Push the dough in rows from the board into the boiling water with a knife.
  27. 27. Ensure the spaetzle are elongated and about 5 millimeters wide.
  28. 28. Remove the spaetzle with a slotted spoon as soon as they float to the surface.
  29. 29. Let the spaetzle drain well in a sieve.
  30. 30. Keep the finished spaetzle warm and covered.
  31. 31. Turn the spaetzle occasionally to prevent them from sticking together.
  32. 32. Repeat the process with the next portion of dough.
  33. 33. Heat 3 tablespoons of oil in a pan on medium heat.
  34. 34. Fry the vegan mini-cutlets for about 8 minutes on both sides until golden brown.
  35. 35. Let the cutlets drain on kitchen paper.
  36. 36. Distribute the vegan mini-cutlets on plates.
  37. 37. Pour the mushroom sauce over the cutlets.
  38. 38. Serve the spaetzle alongside.
  39. 39. Garnish the dish with the chopped parsley.
  40. 40. Serve the meal and enjoy your meal!

Nutrition per serving