Vegan cheese spaetzle

Ingredients for 4 servings:

• 500 g flour
• 6 tbsp soy flour, or other egg substitute for about 6 eggs
• 200 ml oat milk
• 20 g margarine
• 1 tsp turmeric
• Salt
• 1 onion(s)
• 200 g cheese, vegan, (e.g. Wilmersburger Pizzaschmelz), grated
• oil
• some soy cream (Soy Cream Cuisine) or rice

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes

Knead the flour, egg substitute, oat milk, margarine, turmeric, and salt into a firm dough. Add flour until the dough is no longer sticky. Let the dough rest for about 15 minutes. In the meantime, bring the water to a boil, add salt, and reduce the heat to medium. Now shape the spaetzle into any shape you like (I prefer using a potato ricer with large holes). Gradually add them to the simmering water. When the spaetzle are cooked, they will rise to the surface and can be skimmed off. Skim them off frequently to prevent the finished spaetzle from sticking to the next batch of dough. When all the spaetzle are ready, finely chop the onion and fry it in a pan with a little oil. Add the spaetzle to the pan and sprinkle the vegan cheese over it. Drizzle with a little soy or rice cream and let the cheese melt while stirring. Tip: I eat my cheese spaetzle either on its own or with a fresh, homemade basil pesto.