Vegan wild garlic spaetzle with melted onion

Ingredients for 2 servings:

• 200 g wheat flour type 405
• 2 tbsp egg substitute or 3 tbsp soy flour
• 1 bunch wild garlic, fresh
• ½ cup water (small cup)
• 1 tbsp salt
• 1 pinch of nutmeg
• 3 tbsp margarine, vegan
• 4 tbsp breadcrumbs
• 1 onion(s), finely chopped
• e.g. salt, for the onions
• 1 tbsp parsley
• 2 tbsp oil, neutral
• some sea salt, for the cooking water

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

First, roughly chop the wild garlic and puree it with a little water (about 1/2 a small cup) in a blender. Then, in a pan, sauté the finely chopped onion in the oil until translucent. Set the pan aside and boil the water for the spaetzle on the stovetop (a medium-sized pot is sufficient for 2 people). Roughly mix the flour with the egg substitute or soy flour, nutmeg, and salt. Then, using a mixer with a dough hook, add the pureed wild garlic and stir. Continue adding water and stirring until a fairly tough dough forms, which initially comes off the dough hook rather poorly, but eventually falls off. The dough shouldn’t be too runny, otherwise the spaetzle will become a bit softer and slippery later. Using a “Spätzlesquetsche” (spaetzle press – a spaetzle slicer will also work), press/slice the dough in portions into the salted, boiling water. As soon as the spaetzle float to the top and foam forms, skim them off and place them in a sieve. When the spaetzle are done, rinse the entire batch again with very hot water. This removes any remaining starch and helps the spaetzle stick together less. Reheat the pan with the onions. Once the margarine has melted, add the breadcrumbs and stir until lightly browned, adding a little salt if desired. When the breadcrumbs are golden yellow, add the parsley and stir-fry for a few more seconds. You can then either toss the spaetzle briefly in the pan and fry briefly again, for those who prefer a drier dish (and also recommended for those whose spaetzle have become a bit softer and stickier). Or you can pour the melted onion mixture directly over the spaetzle and serve immediately. We served it with vegan schnitzel with porcini mushrooms and a mixed salad.