Vegan German Lunch Delight: Spätzle with Creamy Kale Pesto & Grilled Vegetables
Discover our delicious Vegan German Lunch Delight recipe, featuring homemade spätzle with creamy kale pesto and grilled vegetables for a hearty, plant-based meal that's simple to make and perfect for any occasion.
Allergens
Cashews, Gluten
Ingredients
- 200g spätzle
- 150g fresh kale
- 4 tbsp cashew nuts, raw
- 4 tbsp nutritional yeast
- 1 lemon, juiced
- 3 garlic cloves
- 2 tbsp extra
- virgin olive oil
- Salt and pepper, to taste
- 1 red bell pepper
- 1 zucchini
- 1 yellow squash
- 1 red onion
Instructions
- Step 1: Boil water in a large pot, add spätzle and cook until al dente. Drain and set aside. Step 2: Blanch kale for 2 minutes, then shock in ice water. Drain and squeeze out excess liquid. Step 3: In a blender, combine kale, cashews, nutritional yeast, lemon juice, garlic, salt, and pepper blend until smooth. Step 4: Toss spätzle in pesto, then transfer to a serving dish. Step 5: Slice bell pepper, zucchini, yellow squash, and red onion, grill vegetables until tender. Arrange around the spätzle.
Chef’s Insight
The contrast of warm spätzle with cool pesto creates a unique mouthfeel experience.
Notes
This recipe is perfect for lunch or dinner gatherings, as it caters to various dietary preferences.