Vegan cheese spaetzle with lamb's lettuce

Ingredients for 4 servings:

• 300 g wheat flour
• 100 g durum wheat semolina
• 4 tbsp soy flour
• ½ tsp turmeric
• 1 tsp salt
• mineral water
• salt water
• 200 g pizza melt, vegan
• 200 ml oat cream (oat cream cuisine)
• salt and pepper
• 10 onions
• 1 tbsp raw cane sugar
• 400 g mushrooms
• 4 handfuls of lamb’s lettuce
• 4 tbsp salad seed mix
• 6 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp agave syrup
• 1 tsp mustard, grainy
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

the vegan version of the southern German classic

Halve the onions and slice them. Sauté them in a pan over medium heat for half an hour. The onions shouldn’t brown at first. Just before the end of the cooking time, increase the heat, add 1 tablespoon of raw cane sugar, and let it caramelize. For the cheese spaetzle, combine all ingredients except the mineral water and salted water. Gradually stir in the mineral water with a whisk until a relatively thick batter forms. Bring the salted water to a boil in a large pot. Reduce the heat to low; the water should only be gently simmering. Using a spaetzle press or spaetzle slicer, gradually add the batter to the pot. As soon as the spaetzle float to the top, skim them into a large bowl with a slotted spoon. Preheat the oven to 200°C (top/bottom heat). Combine all ingredients for the topping and season with salt and pepper. Pour over the spaetzle and mix everything together well. Bake in the oven for 30 minutes, until the crust is golden brown. Remove from the oven and scatter the fried onions on top. For the lamb’s lettuce, toast the lettuce seed mix in a small pan without oil. Slice the mushrooms and fry them in a pan. Season with salt and pepper. Whisk together the dressing ingredients and toss into the salad. Divide the salad among 4 plates, top with the mushrooms, and sprinkle each with 1 tablespoon of the lettuce seed mix.