Vegan spaetzle with mushroom cream sauce

Ingredients for 4 servings:

• 3 stalks of spring onions
• 6 tbsp olive oil
• 250 g mushrooms
• 1 smoked tofu
• 1 cup cream substitute or cooking cream, vegan
• 1 tbsp vegetable stock powder
• 250 ml water
• 1 tbsp flour
• salt and pepper
• some tomato paste
• 800 g Spätzle, vegan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

First, clean the spring onions and mushrooms and chop them finely, just like the smoked tofu. Then, add oil to a nonstick pan and sauté the spring onions for 5 minutes over medium heat until translucent. Then add the mushrooms and tofu and continue frying for 10 minutes. Season with salt and pepper. Meanwhile, prepare the spaetzle according to the package instructions. After 10 minutes, mix the water with the vegetable stock powder and add it to the pan with the mushrooms along with the vegan cooking cream. Mix well, then add a good tablespoon (or more, depending on your taste) of tomato paste. Simmer briefly. Then add the cooked spaetzle to the pan with the mushroom sauce.