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Ingredients
Veganer Spätzleteig
-
380 - 400
g Weizenmehl Type 550
or 380 - 400 g Dinkelmehl Type 630 -
300
g Sojadrink
or 300 g Haferdrink - 100 g Wasser, kalt
- 2 g Kala Namak
- 1 Msp. Kurkuma (optional)
- 20 g Öl
Sauce und Fertigstellung
- 150 g Kartoffeln, mehligkochend in Stücken (4 cm)
- 75 g Möhre in Stücken (4 cm)
- 360 g Zwiebeln 60 g halbiert und 300 g geachtelt
- 1 Knoblauchzehe
- 330 g Wasser und etwas mehr zum Kochen und Abschrecken
- 60 g Cashewkerne
- 1 TL Senf
- 1 TL Salz und etwas mehr zum Würzen
- ½ TL Pfeffer und etwas mehr zum Würzen
- ¼ TL Muskat
- 2 geh. TL Hefeflocken
- 1 TL Zitronensaft
- 50 g vegane Margarine
- 150 g geriebene Käse-Alternative, vegan
- 30 g Öl
- Nutrition
- per 1 Portion
- Calories
- 847 kcal / 3544 kJ
- Protein
- 22 g
- Fat
- 42 g
- Carbohydrates
- 100 g
- Fibre
- 8.1 g
- Saturated Fat
- 6 g
- Sodium
- 1277 mg
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