This recipe for vegan Spinach Spaetzle is not only easy to make but also rich in iron and calcium. The Spaetzle are served with a delicious cheese sauce and fried onions. A great German/Austrian dish veganized!
Spaetzle are a very popular dish in the german-speaking area. Spätzle or often called Knöpfle, are normally made with a lot of eggs, so I was pleasantly surprised that it worked that well, when I made a vegan version of it. I do have another Spaetzle Recipe on the blog, but this one is a tiny bit adapted and it’s with Spinach! Yumm! Also I’ve been trying to cook with ingredients that do have a lot of iron. I love the green color of the Spaetzle. ^.^
I’ve added some cheese shreds & a little bit of soy cuisine to the Spaetzle afterward to make a creamy, dreamy cheese sauce. And, of course, some fried onions on top! Alternatively, you can serve the Spaetzle with a simple soy cream sauce, add them to Goulash, … There are a lot of possibilities, but I really love Spinach Spaetzle with vegan cheese!
This is the consistency the dough/batter should have. It’s a sticky, slimy & gooey dough, but this one works best! Oh, and look at the vibrant color ^.^
If you have aSpaetzle Maker, you won’t have any problems making the Spaetzle and it’s very easy. However, there are different devices you can use: A Spaetzle Board, a Spaetzle Press, a Spaetzle Lid or like I did, a Spaetzle Maker.
This recipe for vegan Spinach Spaetzle is not only easy to make but also rich in iron and calcium. The Spaetzle are served with a delicious cheese sauce and fried onions. A great German/Austrian dish veganized!
1/2cupof your favorite vegan cheese shredsI used Wilmersburger
a splash of soy cuisineAlpro
salt to taste
1/2onion
Instructions
Fill a large pot with water until it's 3/4 full and bring it to a boil.
Meanwhile wash the spinach and put it in a blender along with the cup of water and blend until completely smooth and thin.
Put the flour in a mixing bowl, add in the spinach water, salt & pepper and whisk until it's a sticky dough (like in the photo above).
Once the water is boiling you can place the Spaetzle Maker on top of the pot.
Fill it the Spaetzle Maker with the dough and move the it up and down until all the dough is pressed into the water. (Depending on the size of your Spaetzle Maker you may have to make the Spaetzle in two rounds)
The Spaetzle will swim on the surface once they are done (which should be in a minute or two).
Use a skimmer to transfer the Spaetzle in a drainer, pour some cold water over them to prevent them from sticking together, drain and carefully add them in a hot, lightly oiled pan.
Cut the onion in rings and fry the rings in a separate pan.
Add the cheese shreds and a splash of soy cuisine to the Spaetzle and stir. Add salt to taste.
Once the cheese melted the dish is ready to serve.
Transfer the Spinach Spaetzle on a plate and top with the fried onions.
Notes
I highly recommend using a Spaetzle Maker for this recipe or any other Spaetzle Making Device you prefer or have at home.
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Remove spaetzle with a slotted spoon and continue with remaining batter. If needed, add a tablespoon or two of butter to bowl of cooked spaetzle to keep it from sticking while cooking remainder. Spaetzle can be pan fried with a little butter, tossed with brown butter or served with any sauce or stew you desire.
A food mill makes a great, chunky fish soup. Puree pieces of cooked fish using the coarsest disk, and it will filter out all the small bones. IT'S perfect for making spaetzle, the little German dumplings. Fit the mill over a pot of boiling water, then grind the dough straight in through the coarsest disk.
Can German Spaetzle Be Prepared Ahead of Time? Yes! It holds its shape wonderfully and if you shock the Spaetzle in cold water after cooking it won't stick together. You can easily make this side dish a day or two ahead and then simply reheat it in a pan with a little butter.
While the ingredients to make the two are quite similar, the processes aren't so much. To make pasta, you form a firm dough that is kneaded, rested, rolled and shaped however you like. On the other hand, spaetzle is a sort of sticky, wet batter that doesn't hold it's shape like a ball of pasta dough would.
Some cooks swear by adding oil or butter to the cooking water or to the freshly drained pasta to help avoid sticking. But unless you're making a pasta dish that has a simple finish (such as a pasta paired with olive oil and spices), the oil or butter could it hard for your sauce to cling to your noodles.
To Make Ahead: Cooked German Spaetzle reheats very well and will keep for several days, stored in a container in the refrigerator. To Freeze: Homemade spaetzle freezes well for 3 or 4 months.
Some people like to make a thick dough and grate it through the holes of a cheese grater. But if you keep the spaetzle mix as runny as cake batter, you'll be able to push it through a spaetzle maker (or colander) into a pot of boiling water fairly quickly.
Using a slotted spoon, transfer the spaetzle to a colander and then plunge them in a bowl of very cold water. This firms them up to the desired consistency. Toss with olive oil or melted butter to keep from sticking. At this point, spaetzle will keep in the refrigerator 2 to 3 days until ready to serve.
Knoepfle is the Swiss version of Spaetzle, an drop noodle made of an egg noodle dough. It's our family tradition and they are the best holiday side dish recipe.
If you place the cheese grater grating side down over a pot of water, it resembles a spätzle maker without the dough box. It's then easy to spoon the sticky dough onto the cheese grater and use a spoon or even a pastry cutter to push the dough back and forth through the holes and into the water below.
Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!
The consistency of the batter should be pourable but not super runny (it should drop off a spatula or spoon in thick ribbons). Bring a pot of lightly salted water or broth (about 2 to 3 quarts total) to a boil. Press the batter through a spaetzle maker in batches (see notes for alternate methods).
Additional serving options include mashed or roasted potatoes, Sauerkraut, German Red Cabbage, and roasted or steamed veggies. Non-German sides that pair well with Schnitzel include: Creamy Coleslaw. Macaroni Salad.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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Did you make these vegan Spinach Spaetzle? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
