Are spaetzle also delicious in vegan? Yes, I know. A Swabian would be on strike right now. But hey - it works! And it's great!
How I love this classic recipe!!!
And thanks to cashews and high-performance blenders, vegan creamy sauces are no longer a problem and are easy and healthy to conjure up.
Preparation time: approx. 45 min
Ingredients for 4-6 portions
For the spaetzle:
- 200 g white tofu
- 800 ml water
- 3 tsp salt
- 6 tbsp rapeseed oil
- 1 tsp ground turmeric
- 600 g spaetzle flour
- 140 g cornflour
For the mushroom cream sauce:
- 750 g mushrooms, cleaned & sliced
- 250 g king oyster mushrooms, cleaned & plucked into strips
- 1 onion, peeled & finely chopped
- 1 tsp smoked paprika powder
- 1 tsp paprika powder
- 1 good handful of cashew nuts
- 1 tbsp vegetable stock paste
- 1 tsp porcini mushroom powder
- Water
- Frozen or fresh herbs
Preparation
For the Spaetzle dough Puree the tofu, water, salt, rapeseed oil and turmeric in a blender until smooth. Mix the flour and cornflour in a bowl and add the tofu mixture. Beat the mixture with a wooden spoon until a slightly sticky, very viscous dough has formed. Leave the dough to rest for 10 minutes.
Bring the water to the boil in a large pan.
Meanwhile for the Mushroom cream sauce Fry the mushrooms in a pan. If necessary, skim off the mushroom water from time to time and keep it in a container for the sauce later. When the mushrooms are nicely browned, remove them from the pan and store in a bowl.
Fry the onion in the pan. Then add the mushrooms again. Season with smoked paprika and paprika powder.
Place the cashews, vegetable stock paste, porcini mushroom powder and mushroom water in a blender and cover with water. Blend everything to a smooth, creamy sauce and add to the mushrooms. Depending on the consistency of the sauce, add a little more water.
For the Cooking the spaetzleWhen the water in the large pan is boiling, turn the temperature down a little. Now pour some of the dough onto a small board and scrape it into the boiling water piece by piece with a knife. As an alternative to scraping, you can also use a spaetzle press.
When the spaetzle float to the top, remove them from the water with a slotted spoon and place them in a colander.
Now divide the spaetzle between plates and cover with the creamy mushroom sauce.
Enjoy!
Your Katinka