Vegan German Spätzle (Spaetzle)


For the pasta
2 cups all purpose flour or gluten-free flour mixture
1 cup almond milk
1/4 tsp turmeric powder
1/2 tsp kala namak

To make spaetzle, mix all ingredients in a large bowl. It should be like a thick-batter, not like a dough. Bring a pot of salted water to a boil. Add the dough through the spaetzel maker, scraping well. Boil about 2-3 minutes, frequently stirring to ensure they do not stick. When it is done you will see they all float to the surface and are cooked through.

For the sauce
2 tbsp olive oil
2 tbsp all purpose flour or gluten-free flour mixture
1/2 to 1 cup water as needed
1/3 cup nutritional yeast
1/4 tsp curry powder
1 garlic clove minced
1/2 tsp salt

Place all ingredients in pan, whisk well on low-medium heat until thick. Then transfer your spaetzle in the sauce, toss together.

Fried onions
1 red onion
2 tbsp all purpose flour or gluten-free flour
2 tbsp olive oil for fry
1/4 tsp salt

Slice onions very thinly, place in a bowl, add the flour and salt, mix together. On medium-high heat with a little bit olive oil fry them in non-stick pan. Cook until fried. Serve with your spaetzle along with thinly sliced broccoli stalks if desired.