Swabian Vegan Spätzle with Golden Crispy Onions

Swabian Vegan Spätzle with Golden Crispy Onions

This quick vegan rendition of the classic German dish features tender eggless spätzle coated in a rich nutritional yeast sauce, topped with deliciously crispy fried onions.

Dietary

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Ingredients

Instructions

  1. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gradually add 1 cup plant-based milk and 1/2 cup water, mixing until a smooth, thick batter forms. Let the batter rest for 5 minutes.
  2. Bring a large pot of salted water to a rolling boil. While the water heats, heat 2 tablespoons olive oil in a separate skillet over medium heat. Add the thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until deeply golden brown and crispy. Set aside.
  3. Using a spätzle maker or a colander with large holes, press the batter directly into the boiling water in batches. Cook for 2-3 minutes, or until the spätzle float to the surface. Scoop them out with a slotted spoon and transfer to a large bowl.
  4. Toss the cooked spätzle with 3 tablespoons nutritional yeast, ensuring an even coating. Season with additional salt and pepper to taste.
  5. Serve the vegan spätzle immediately, topped generously with the crispy golden fried yellow onions and garnished with chopped fresh parsley, if desired.

Notes

For perfectly golden onions, cook them slowly over medium heat, stirring often, to avoid burning. The spätzle are best eaten fresh but can be reheated gently in a pan with a splash of plant milk.

Nutrition (per serving)