Spaetzle recipe the vegan way
Have you tried spaetzle before? No? Then prepare yourself for an amazing treat. This easy homemade spaetzle recipe is the only one you’ll ever need and is a great alternative to rice, noodles, or potatoes. It can be made in advance, which makes preparing a meal for the whole family less stressful.
Spaetzle is the German version of Mac & Cheese! It was originally made with home-made German egg noodles and Emmental cheese. This plant-based version doesn’t need an egg, and you can use vegan emmetal cheese made with cashew milk! Head to this page if you are curious to learn how to make vegan cheese from scratch! You’ll be surprised at how easy it is to make vegan cheese while maintaining its authenticity. This Bavarian dish is special enough for an Oktoberfest party but so easy that you can make it every day.
Vegan Spaetzle Recipe
- 210 g spelt flour
- 40 g chickpea flour
- 240 g water
For the cheese spaetzle
- 1 Tbsp vegan butter or oil
- 1 medium size onion sliced
- 250 g spaetzle
- 30 g dried tomatoes soaked in water overnight
- 150 g plant-based milk I used coconut milk
- 80 g vegan emmental cheese grated
- 50 g vegan chashewrella cheese
- 1 tsp kala namak salt optional, you can also use sea salt
- Place the flour in a bowl and add the water. Use a wooden spoon to stir the batter until smooth. The batter should be wet, so it can drip through. Set aside for 30min.
- In a large pot pour about 2l water and bring to a boil. Turn down the heat to simmer.
- Place your spaetzle maker on top of the pot and pour about half of the batter into the sliding box. Slide it carefully and slowly from side to side so that the spaetzle will drop into the simmering water. Repeat with the remaining batter.
- After one or two minutes the dumplings will float to the top and you can transfer them to a colander.
To make the cheese spaetzle
- In a pan add the butter and onion and cook until translucent.
- Add the dried tomatoes and spaetzle and toss to combine. Season with kala namak salt.
- Add the milk and drizzle your favorite cheese on top of the spaetzle. I used vegan emmental and cashewrella cheese. Cook and toss to combine until melted.
- Garnish with fresh herbs.
HEALTHY vegan COOKING CLASS EXPERIENCE
Get inspired and learn how to create delicious plant-based cuisine that you are going to love! There will be 3 recipe demonstration and you get to taste all of them in the comfort of your home. You will experience different techniques and methods on how to create plant-based main dishes and desserts that pairs well together and tips and tricks on how to easily implement more healthy vibrant food into your diet without feeling a bit deprived. Cant wait to swing the wooden spoons with you!
To make a booking click here.
Flourless Chocolate Chip Cookies
These Flourless Chocolate Chip Cookies are the perfect gluten-free treat, made with protein-rich almond flour. They require only a handful of ingredients to get started. I love how they’re crispy on the outside, and buttery-tender on the inside!
You don’t need eggs, butter, or milk to make amazing chocolate chip cookies with almond flour, and let me show you how. Almond flour is a nutritious flour made of ground almonds and is low-carb, gluten-free, grain-free and high in healthy fats. So on a plant-based diet, almond flour is a great nourishing flour to bake with, and it also makes the best chewy chocolate chip cookie recipe.
They’re ready to enjoy in under 30 minutes and take just minutes to prep for baking. Enjoy these delicious cookies for a healthier treat anytime of day! Oh and if you want something extra delightful combine it with a smoothie bowl. Its like a match made in heaven!
No Flour Chocolate Chip Cookies
- 250 g almond flour
- 80-100 g brown sugar
- 60 g coconut oil melted
- 1 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 tsp coarse sea salt
- 1 Tbsp arrowroot
- 100 g dark chocolate cut into chunks
- Preheat the oven to 170ºC/350°F and line a large baking sheet with parchment paper. Set aside.
- In a large bowl, stir together all the ingredients except dark chocolate. Mix well using your hands until and doughy. Fold in the chocolate chunks and combine.
- Use a large cookie scoop or heaping tablespoon to drop the cookie dough onto the prepared baking sheet.
- Use your hands to flatten the cookies then bake at 170ºC/350ºF for 12 minutes, or until the edges look lightly golden.
- Remove the cookies from the oven and allow them to cool on the baking sheet for ten minutes to set. Transfer to a wire rack to cool completely.
More Healthy Snack Recipes
For more healthy inspiration, these recipes all make simple, healthy snacks too:
JACKFRUIT MASSAMAN CURRY made easy!
My plant-based version of Massaman curry is just as flavorful and aromatic as the traditional dish. It pairs well with rice, quinoa, noodles, or low-carb cauliflower or zucchini noodles. It is nutty, savory, fresh from the lime juice, and soothing. You can adjust the level of spice. There are several plant-based options for Massaman curry paste available in asian shops or online stores. As always I like to keep things simple so this recipe requires only 10 ingredients.
If you have never used jackfruit, this is the perfect recipe to try. Nowadays, you may get canned jackfruit at Asian stores or your neighborhood supermarket. The jackfruit adds a stringy, thick, chewy texture, absorbing the flavors of the rich, creamy sauce. This Jackfruit Massaman curry is simply phenomenal, and even fussy eaters will love it! The flavor is rich and savory, with a perfect amount of spice. I have marinated my jackfruit in soy sauce, apple cider vinegar, maple syrup, and liquid smoke overnight. This is optional but can elevate your dish to a whole new level!
You may use a variety of vegetables, making it quite flexible.
Veggies: mini corn, broccoli, green beans, red bell peppers, zucchini, bamboo shoots, baby corn, cauliflower.
Plant-based meat substitute: tofu, tempeh, seitan, jackfruit
Storing Instructions: For best results, store curry in an air-tight food container. It will last up to 5 days and up to 4 weeks in the freezer. When frozen thaw overnight in the refrigerator and reheat on the stove.
For more meal-prep ideas check out my cookbook including a 3 month program.
Jackfruit Massaman Curry
- 1 can young jackfruit
- 1 small red onion cut in thin slices
- 1 Tbsp sesame oil
- handful dried tomato soaked in water overnight
- 150 g broccoli cut in bite size florets
- 150 g cauliflower cut in bite size florets
- 1 can coconut milk full fat
- 1-2 Tbsp massaman curry paste
- fresh lime
- roasted peanuts crushed
- In a pan add the sesame oil and sauté onion until translucent.
- Add the dried tomatoes, broccoli, cauliflower, coconut milk and massaman curry paste. Stir to combine. Cover with a lid and let simmer for about 3-5 minutes or until vegetables a re soft. Then turn off heat.
- Add the fresh lime juice and serve with crushed peanuts or sesame seeds.
Cucumber Kimchi are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch or dinner. No need to ferment these cucumbers before you can eat them! This is an under 30 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
This fresh cucumber kimchi recipe will get you covered with a bright red, savory, pungent kimchi that’s so good you will want to eat it all the time!
The Korean chili flakes appear to be quite spicy, however in my experience, they are not as hot as other chili flakes, like the Thai variety, for instance. Gochugaru flakes are considerably less spicy and milder. Because of this, it’s a great option for those like me who don’t like spicy food.
And if you liked this dish, you might also like sauerkraut. Check out my recipe for authentic German sauerkraut. I’ve eaten a lot of sauerkraut in my life as a German, but the best was always handmade.
Can’t wait for you to try these recipes. Love, always. xx
Kimchi Cucumber Recipe
- 10-12 pieces Pickling cucumber sliced into 4 sticks lengthwise
- 1 Tbsp Sea salt
- 2 Tbsp Tomato paste
- 3 Tbsp Gochugaru flakes korean red chili
- 3-4 Tbsp Rice vinegar
- 2 Tbsp Agave nectar or similar
- 2 Tbsp Sesame oil
- Place the cucumbers in a large container. Add the salt, combine using your hands and cover with a cloth or lid. Set aside for about 15min.
- In a mixing bowl, combine the rest of the ingredients and mix well.
- Once vegetables are wilted, pour out the water. Add the sauce to the cucumbers and combine.