Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup chickpea flour
  • 2/3 cup tapioca flour ((see notes))
  • 1/2 tsp salt
  • 1 pinch of turmeric powder ((optional))
  • 2/3-3/4 cup plant-based milk ((see notes))

Instruction

  • First, combine the chickpea flour, tapioca flour, salt, and turmeric powder in a medium bowl and stir.
  • Then, gradually pour in the plant-based milk (or water), whisking until the batter is smooth and slightly viscous. It shouldn’t be runny enough to pour, and is more like a very thick batter that drops off the spoon in clumps. Refer to the recipe video for a visual guide.
  • Next, bring a large pot of salted water to a rolling boil. Working in batches, spread some of the dough onto a small wooden cutting board in a thin layer and dip it in the hot water for just a second.
  • Using a large knife (or a bench scraper - wet it first), scrape off long, thin strips of the dough into the boiling water.Alternatively, use a spaetzle maker (or potato ricer). This method works better when the dough is thicker.
  • Allow the spaetzle to cook for about 3 minutes, then use a slotted spoon to remove them from the pot (or pour them into a strainer) and rinse them with cold water OR transfer them to an ice bath for 20 seconds.
  • Serve the spaetzle with sautéed mushrooms and onions and mushroom gravy or vegan Geschnetzeltes. Or pan-fry them briefly with a little vegan butter and salt. Garnish with fresh herbs and enjoy!