Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

German Spaetzle

Serves 2

1 cup of flour

1/2 teaspoon salt

1/4 teaspoon white pepper

2 eggs worth of egg replacer mixed with mylk ( not water)

1 ¼ – 1 ½  cups of your favorite nut mylk

 

  • Put a large pot of water on to boil.
  • In a very large bowl, make an ice bath.
  • In another large bowl whisk together egg replacer mixture and 1 cup mylk.
  • Mix together flour, salt and white pepper. Add to the wet ingredients and mix until you end up with a smooth, yet stiff dough. Add more mylk as needed. The dough should be thicker than pancake batter, but not as thick as bread dough.
  • Liberally salt the water, and then press the dough into the water using a spaetzle press, or colander.
  • After you press the dough into the water, immediately stir around with a large slotted spoon or else they will clump together. They will float up to the top when they are ready.
  • This takes 2-3 minutes. Do not overcook.
  •  Take the finished spaetzle out of the water, and place on your ice bath. This will stop the noodles from sticking to each other.
  • Reheat the spaetzle in a frying pan with a small amount of coconut oil. If frying isn’t your thing reheat in the oven!

Top these magical noodles with your favorite mushroom sauce and sauerkraut. Enjoy with an ice cold bier or a bottle of your favorite red wine. 

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