The egg-free spinach spätzle is a delicate, light main course that I seasoned with plant-based cream and walnuts. They are extremely easy to make, but you need the tool to prepare them. It looks like a kind of grater to position over the pot of boiling water. A main course that is very popular in my house, even simply seasoned with butter and sage. I never use eggs to make spätzle, not even in those with pumpkin . So let’s see how to prepare the egg-free spinach spätzle together.
OTHER EGG-FREE RECIPES
- Difficulty: Easy
- Cost: Affordable
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
Ingredients for making egg-free spinach spätzle
- 18 oz spinach
- 2.5 cups all-purpose flour
- 1/2 cup Water (about)
- to taste Salt
- to taste organic lemon zest (grated)
- 3.5 oz walnuts
- 7 oz lactose-free plant-based cooking cream
- 1 oz vegan cheese (Grated)
- to taste sage
Tools
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- Spätzle Maker
- Immersion Blender
- Pan
How to Make Egg-Free Spinach Spätzle
In a large pot, place the spinach after removing the toughest parts and washing them well. Cover with a lid and simmer on low heat for about 15 minutes with a pinch of salt. Let them cool and squeeze out the excess water.
Blend the spinach with a pinch of salt, grated organic lemon zest, and flour, gradually adding water until you get a rather dense batter. If needed, add more flour or a splash of water.
Let it rest for at least 20 minutes. Bring salted water to a near boil and, using the appropriate tool, cook the spätzle for a few minutes. Use a slotted spoon to drain them when they float to the top. I added some plant-based cooking cream to a pan and tossed the drained spätzle, adding grated vegan cheese, sage, and finishing with crunchy walnuts.
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Storage
You can store them for a couple of days in the refrigerator.
