Vegan spaetzle pan

Ingredients for 2 servings:

• 400 g Spätzle, vegan
• ½ zucchini
• 1 onion(s), red
• 3 carrots
• 1 red bell pepper(s)
• 1 cup plant-based cream (Plant Cream Cuisine), vegan, e.g. oat cream
• ½ bunch of herbs
• 1 tbsp coconut oil
• 3 tbsp nutritional yeast
• 250 ml vegetable stock
• 1 shot of white wine, dry, vegan
• 1 tbsp flour
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the vegetables and cut them into fairly large cubes. Heat the coconut oil in a high-sided pan and fry the onions. Then add the carrots and bell peppers and sauté them, then add the zucchini to the vegetables. Roast everything for about 5 minutes until lightly browned. Dust the vegetables with 1 tablespoon of flour, stir them together, and deglaze with the white wine and stock. Simmer until the vegetables still have a bit of bite. Finally, finely chop the herbs and stir them into the vegetables along with the cream. Add the spaetzle and warm them in the sauce. Before serving, stir in the nutritional yeast (the dish should no longer be boiling at this point) and season with salt and pepper to taste.