Vegan Spinach Spaetzle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g flour
- 7 tablespoon durum wheat semolina
- 350 ml water
- 100 g spinach, chopped
- salt
- Nutmeg, freshly grated
- 2 onions)
- 60 g mararine
- 200 g cheese, vean
Print Recipe
Pin Recipe Instructions
- If frozen, let the spinach thaw. For the spaetzle dough, mix together durum wheat semolina, spinach, water, 1 teaspoon salt and a little grated nutmeg. Add the flour and mix with a dough hook and mixer to form a smooth, tough dough. Let rest for 30 minutes.
- Peel the onions, cut into fine rings and brown in the margarine at a low temperature for 10-15 minutes. Bring plenty of salted water to the boil. Plane the spaetzle into the boiling water and remove it when it floats on the surface.
- Put the spaetzle in a casserole dish greased with margarine and keep it warm in the oven at approx. 200 ° C. When all the spaetzle are ready, sprinkle them with onions and cheese in the pan and bake for 5 - 10 minutes.
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