Vegan Wild Garlic Spaetzle with Onion Melt

Summary

Ingredients

• 200 g wheat flour, type 405
• 2 tablespoon soy egg substitute, OR:
• 3 tablespoon soy flour
• 1 bunch wild garlic, fresher
• 0.5 ½ cup water (small cup)
• 1 tablespoon salt
• 1 pinch nutmeg
• 3 tablespoon margarine (vegan)
• 4 tablespoon breadcrumbs
• 1 onion (s), finely chopped
• Salt, for the onions
• 1 tablespoon parsley
• 2 tablespoon oil, neutral
• some sea salt for the cooking water

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Instructions

1. First coarsely chop the wild garlic and puree with a little water (about 1/2 small cup) in a blender. Then fry the finely chopped onion in the oil in a pan until translucent. Put the pan aside, put the cooking water for the spaetzle on the hob (a medium-sized pot is enough for 2 people).
2. Roughly stir the flour together with the egg substitute (soy flour, in this case one tablespoon more), the nutmeg and the salt, then add the pureed wild garlic with a mixer (dough hook) and stir. Add water and stir until a rather tough dough is formed, which at first does not come off the dough hooks very well, but ultimately flops down. The dough should not be too runny, otherwise the spaetzle will later be a bit softer and slippery.
3. Using a spaetzle press (spaetzle press - a spaetzle slicer can also be used), press / slice the dough in portions into the salted, boiling water. As soon as the spaetzle floats on top and foam forms, skim off and place in a sieve. When the spaetzle are ready, rinse the entire portion again with very hot water, this removes any residues of starch and the spaetzle will later become less sticky.
4. Heat the pan with the onions again, add the 3 tablespoons of margarine as soon as the margarine has melted, add the breadcrumbs and brown the whole thing while stirring and, if necessary, add a little salt, depending on your taste.
5. When the crumbs are golden yellow, add the parsley and roast again for a few seconds while stirring. Now you can either toss the spaetzle briefly in the pan and fry it again, for those who like it drier (and also recommended for those who have made the spaetzle a little softer and stickier). Or you can pour the onion melt directly over the spaetzle and serve it immediately.
6. We had vegan sliced meat with porcini mushrooms and a mixed salad.

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