Vegan Cheese Spaetzle
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 15 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500g flour
- 6 tablespoon soy flour, or another egg substitute for about eggs
- 200 ml oat milk
- 20 g mararine
- 1 teaspoon turmeric
- salt
- 1 onion (s)
- 200 g cheese, vean, (e.. Wilmersburer Pizzaschmelz), rated
- oil
- some soy cream (soy cream cuisine), or rice
Print Recipe
Pin Recipe Instructions
- Knead the flour, egg substitute, oat milk, margarine, turmeric and salt into a firm dough. Add flour until the dough no longer sticks. Let the dough rest for approx. 15 minutes.
- In the meantime, bring the water to the boil, add the salt and turn the stove back to medium. Now bring the spaetzle into any shape (I prefer to use a potato press with large holes). And gradually add to the simmering water. When the spaetzle are done, they rise to the surface and can be skimmed off. Skim off again and again so that the finished spaetzle do not stick to the next dough.
- When all the spaetzle are ready, chop the onion and toast it in a pan with a little oil. Put the spaetzle in the pan and spread the vegan cheese over it. Spread some soy or rice cream over it and let the cheese melt while stirring.
- Tip:
- I eat my cheese spaetzle either without anything or with a fresh, homemade basil pesto.
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