Creamy German Vegetarian Spätzle with Mushroom Gravy and Sautéed Kale

Allergens

Contains no common allergens unless specified.

Ingredients

• 200g spätzle noodles (fresh or dried)
• 100g mushrooms, sliced
• 1 large onion, thinly sliced
• 1 small head of kale, stems removed and chopped
• 3 cloves garlic, minced
• 2 tablespoons butter or oil for frying
• 2 cups vegetable broth
• 1/2 cup heavy cream (or coconut cream for vegan option)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. a. Cook the spätzle noodles according to package instructions until al dente. Drain and set aside. b. In a large pan, heat butter or oil over medium heat. Add sliced onions and sauté until softened and golden brown. c. Add minced garlic and mushrooms to the pan with the onions. Cook for about 5 minutes until fragrant and tender. d. Pour in the vegetable broth, stir well, and bring to a simmer. Let it cook down for about 10 minutes or until slightly thickened. e. Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Allow the sauce to heat through and slightly thicken. f. In another pan, sauté the chopped kale with a bit of butter or oil until tender and seasoned with salt and pepper. g. Combine the cooked spätzle noodles with the mushroom gravy, ensuring each noodle is well coated. h. Plate the spätzle and gravy, top with sautéed kale, and garnish with fresh parsley for an elegant presentation.

Chef’s Insight

The key to a perfect creamy German Vegetarian Spätzle is using fresh spätzle noodles or following package instructions carefully for dried ones - To get the perfect gravy consistency, mix cornstarch with a small amount of cold water and stir it into the sauce towards the end of cooking.

Notes

Feel free to add cooked sausage or bacon for a non-vegetarian option - Serve with crusty bread for a complete meal