Vegan German Spätzle with Mushrooms & Caramelised Onions

🛒 Ingredients

• #Vegan Spätzle Dough;
• 250g plain flour or Spätzle flour,, ½ tsp salt
• ¼ tsp turmeric (optional, for golden colour),, 150–170ml unsweetened plant milk or water
• 2 tbsp neutral oil,, 1 tsp apple cider vinegar
• #Mushroom & Onion Base;
• 250g mixed mushrooms (button, chestnut, or cremini), sliced
• 1 large onion, thinly sliced,, 2 tbsp olive oil or vegan butter
• Salt and black pepper to taste,, Fresh parsley or mint for garnish
• #Creamy Cheese Sauce;
• 150g vegan cheddar or cashew cheese, grated
• 150ml unsweetened plant milk,, 1 tbsp nutritional yeast
• ½ tsp garlic powder,, Pinch of nutmeg (traditional touch)

👩‍🍳 Instructions

1. 1

   Make the dough: Mix flour, salt, and turmeric in a bowl. Add plant milk, oil, and vinegar gradually, stirring until you have a thick, sticky, elastic dough — beat vigorously for 2–3 minutes until it pulls away from the bowl.

2. 2

   Shape & cook: Bring a large pot of salted water to a gentle boil. Use a Spätzle maker, coarse grater, or spoon to drop small irregular pieces of dough into the water. Simmer for 2–3 minutes until they float to the surface, then lift out with a slotted spoon and set aside.

3. 3

   Sauté aromatics: Heat oil or butter in a pan over medium‑low heat. Add onion and cook slowly for 8–10 minutes until soft and golden. Add mushrooms, season, and cook until browned and tender.

4. 4

   Make the sauce: In a small pan, warm plant milk, stir in grated cheese, nutritional yeast, garlic powder, and nutmeg until melted and smooth.

5. 5

   Combine: Add the cooked Spätzle to the mushroom pan, pour over the cheese sauce, and toss gently over low heat for 1–2 minutes until everything is well coated and hot.

6. 6

   Serve: Garnish with fresh herbs and extra pepper. Enjoy warm as a main or side dish.