Vegan Spaetzle w/ Roasted Heirloom Carrots & Cippolini Onions.

I bought a spaetzle maker ages ago. Did I ever get around to using it? Nah. Yesterday, I was lying in bed sick and watching Food Network. Nice to know that whatever is plaguing me is not affecting my appetite….sigh. Anyhow, Guy Fieri was on and I don’t mean Diners, Drive-In’s and Dives. It was some other old show of his. He had some kind of German theme going on and was making schnitzel, spaetzle and veggies. Well, dude inspired me to finally use my spaetzle maker to make some damn spaetzle. I thought the roasted veggies sounded amazing as well, so I picked up some heirloom carrots and cippolini onions to get the job done. I ended up having a really delicious meal despite my being a sick mess.

Vegan Spaetzle

Vegan Spaetzle.


1 c corn flour

2 tbsp soy flour

2 c unbleached all purpose flour

4 tbsp Earth Balance, slightly softened

1 1/4 c water or thereabouts

3 tbsp Earth Balance

2 cloves garlic, minced

2 tsp fresh parsley, chopped

salt and freshly cracked black pepper to taste

2 tbsp vegan parmesan, optional


Bring a medium to large size pot of vegetable broth to a boil. While the broth is heating up, make the spaetzle. Combine all of the dry ingredients. Then cut in the Earthy B with a pastry whisk as if you were making any other kind of pastry dough. Then add the water. The dough should be moderately stiff. Now, to make the spaetzle you will need a spaetzle maker or potato ricer to push the dough through. Grab whichever one of those tools you have and begin to push the dough through into the boiling broth. I had to do mine in batches, so don’t overcrowd your pot. The spaetzle are done cooking when they float to the top of your broth. Make sure to take a strainer and remove them, as they are pretty yucky and gummy when overcooked. Add a really small amount of Earthy B or oil to the spaetzle once they are out of the pot to keep them from becoming one large mass.

Once the spaetzle have cooled a bit, heat the 3 tbsp Earthy B over medium heat in a saute pan or skillet. Add the garlic and cook until fragrant, about 30 seconds to a minute. Add the spaetzle and saute for a minute or two. Add parsley, salt, pepper, and parmesan if using and remove from heat. Spaetzle is now ready to serve 🙂

Roasted Heirloom Carrots and Cippolini Onions

Roasted Heirloom Carrots & Cippolini Onions.


1 bunch heirloom carrots, the smaller, the better–green tops removed

about 1/2 lb cippolini onions, skins removed

1/4 white wine

1/4 c vegetable stock

2 tbsp Earthy B, melted

salt and freshly cracked pepper to taste

2 tbsp parsley, chopped


Preheat oven to 400°F. Place carrots (whole) on a baking sheet. Add the onions. If some of your cippolinis are big, cut them in half. Add remaining ingredients except for the parsley. Roast veggies in the oven for about 30 minutes or until tender. Serve beside your spaetzle and begin feasting.

One Comment on “Vegan Spaetzle w/ Roasted Heirloom Carrots & Cippolini Onions.

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