Homemade Vegan Spaetzle with Wild Garlic (without Eggs & Dairy-free)

Homemade vegan spaetzle with wild garlic – a hearty Austrian spaetzle dish without eggs or dairy. A simple recipe that is easy to make and full of flavor.

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Prep Time 20

Cook Time 10

Course Main Course, Side Dish

Cuisine Austria

Servings 4 Side Dishes

Calories 452 kcal

Useful equipment

Ingredients

Wild Garlic Spaetzle

300 g flour see notes
75 g semolina see notes
pinch nutmeg freshly ground
1 tsp salt
200 g wild garlic fresh, about 5 hands full
2 tbsp oil e.g. rapeseed oil
120 ml milk e.g. oat milk
140 ml sparkling water
1 tbsp salt for the cooking water
black pepper

Wild Garlic Cheese Spaetzle

1 onion a larger one
2 tbsp oil
200 grams grated vegan cheese
some chives

Instructions

Wild Garlic Spaetzle

Mix the dry ingredients (flour, semolina, nutmeg, salt) in the mixing bowl of your kitchen machine.
Next, wash and roughly chop the wild garlic and blend finely with the oil and vegan milk. For this step I either use my small blender (like a NutriBullet) or my immersion blender.
Next, add the wild garlic mixture to the dry ingredients.
Then add the sparkling water. I always swirl the blender jug briefly with it.
Now mix everything (using the kitchen machine with the normal dough attachment that you also use for cake doughs) for about 5 minutes on high speed. Alternatively, you can train your muscle power with a wooden spoon.
Leave the dough to rest briefly, while you bring the water to the boil and add the salt. From now on, the water must boil constantly and not just be boiling hot.
Rinse the grater briefly with water and hang it on the edge of the pan. The grater must not touch the boiling water (otherwise the dough will stick and block the holes). Now add the spaetzle dough to the grater in portions (!). Move back and forth with the scraper until it is used up.
The spaetzle are ready when they float to the top (takes about two minutes). Take them out with a slotted spoon and rinse in cold water: Prepare a separate bowl of cold water.
Then take your spaetzle out again from the cold water and put them in a sieve to drain.
If you don't want to process your spaetzle straight away, but want to keep them warm, you could now put them in a casserole dish with a knob of vegan butter or a little oil and keep them warm in the oven at around 120 degrees Celsius (248 °F) top/bottom heat.

Cheese Spaetzle

Peel and finely chop the onion.
Heat a little oil in a pan and fry the onion until translucent.
Now add the wild garlic spaetzle and the grated vegan cheese. Fry everything a little until the cheese has melted.
Season to taste with salt and pepper and sprinkle with finely chopped chives if you like.

Video

Notes

The quantity is enough for about 4 portions as a side dish. If you use it to make cheese spaetzle, it will make 2 to 3 portions.
Flour and semolina: I have tried different combinations and the following worked well:

1. All purpose-flour and durum wheat semolina
2. Bread flour and (soft) wheat semolina
3. Bread flour and durum wheat semolina
4. All purpose-flour and (soft) wheat semolina (this version is perhaps a little doughy, but it still worked and tasted good).

The cooking time for the spaetzle is actually only two minutes, but as you can't make them all at once, I noted ten minutes to the cooking time above.
When the wild garlic season is over, I like to make spinach spaetzle with this recipe: simply replace the wild garlic with (baby) spinach leaves or frozen spinach (do not squeeze when defrosting).
The spaetzle can be stored in an airtight container in the fridge for 2 days.
The nutritional values refer to the pure spaetzle as a side dish.

Nutrition

Calories: 452kcalCarbohydrates: 80gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0,03gCholesterol: 4mgSodium: 611mgPotassium: 162mgFiber: 4gSugar: 3gVitamin A: 900IUVitamin C: 6mgCalcium: 85mgIron: 5mg