John Myers
Vegan Spaetzle Casserole
The perfect vegan spaetzle casserole recipe with a picture and simple step-by-step instructions.
- 500 g Mixed vegetables (frozen)
- 500 g Vegan spaetzle – settele
- 150 g Vegan butter – Alsan
- 100 ml Vegan whipped cream
- 50 ml Vegetable broth
- 500 g Mushrooms brown
- 250 g Simply V grated vegan gratin cheese
- 1 pinch Salt + pepper
- Dice the mushrooms and fry them in a pan with 50g vegan butter until golden brown. Frozen mixed vegetables with 50g veg. Add butter and sweat too. Add the vegetable stock and let it reduce. Fold in the spaetzle.
- Layer the spaetzle-vegetable mixture with the grated cheese in fireproof form as desired and season with salt and pepper. Cover the last layer with cheese and top with butter and cream. Gratinate the middle rack in the oven at 200 ° C for 30 minutes.
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