John Myers
Vegan Cheese Spaetzle
The perfect vegan cheese spaetzle recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 100 g Durum wheat semolina
- 4 tbsp Soy flour
- 400 ml Natural carbonated mineral water
- 0,5 tsp Turmeric
- 1 pinch Pepper
- 1 tsp Salt
- 200 g Vegan cheese (e.g. Violife or Jezzini)
- 250 ml Oat cream
- 1 bunch Chives
- 1 size Onion
- 1 tsp Sugar
- 3 tbsp Oil
- Mix flour, durum wheat semolina, turmeric, soy flour, salt and pepper with the mineral water to make a sticky dough (it is best to “beat through” properly with a wooden spoon).
- Bring water to a boil in a large saucepan, then reduce the heat so that it only bubbles gently.
- Using a spaetzle slicer, scrape the dough into the water in portions. Skim off when the spaetzle swim on top and place in a baking dish.
- Grate or dice cheese and mix with oat cream. Cut the chives into rolls. Mix everything together with the spaetzle and bake in the oven at 200ºC for about 20-30 minutes.
- In the meantime, cut the onions into rings and slowly brown them in oil in a pan. Stir in sugar and let it caramelize. Serve with cheese spaetzle.
Facebook Comments