Dairy-Free Egg Noodles with Gravy

Indulge in the comforting simplicity of Dairy-Free Egg Noodles with Gravy, a hearty homemade meal perfect for cozy dinners or impressing guests with wholesome flavors. This recipe features tender, hand-rolled egg noodles made from scratch, paired with a rich, velvety mushroom gravy that's completely dairy-free. Sautéed onions, garlic, and earthy button mushrooms form the base of the gravy, elevated with fragrant thyme and a splash of soy sauce for depth. Perfect for those seeking a satisfying dairy-free alternative, this dish boasts a balance of soft, chewy noodles and a luscious, savory sauce. Ready in just an hour, this recipe delights as a standalone meal or a comforting side dish for any occasion.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 tablespoon olive oil
• 1 teaspoon salt
• 2 tablespoons water
• 2 tablespoons olive oil
• 8 ounces button mushrooms
• 1 medium onion
• 2 garlic cloves
• 3 tablespoons all-purpose flour
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 0.5 teaspoon black pepper
• 1 teaspoon dried thyme

Directions

Step 1

To make the noodles, place 2 cups of all-purpose flour in a large bowl and make a well in the center.

Step 2

Add 3 large eggs, 1 tablespoon of olive oil, and 1 teaspoon of salt into the well.

Step 3

Using a fork, gently beat the eggs while gradually incorporating the flour starting from the edges of the well.

Step 4

Add 2 tablespoons of water, a little at a time, while mixing until the dough begins to come together.

Step 5

Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 20 minutes.

Step 6

While the dough rests, prepare the gravy by heating 2 tablespoons of olive oil in a large skillet over medium heat.

Step 7

Slice the button mushrooms into thin pieces and finely chop 1 medium onion.

Step 8

Sauté the onions and mushrooms in the skillet for about 5-7 minutes until the onions are translucent and the mushrooms are browned.

Step 9

Mince 2 garlic cloves and add them to the skillet, cooking for another 1-2 minutes until fragrant.

Step 10

Stir in 3 tablespoons of all-purpose flour, mixing well to coat the mushrooms and onions, cooking for another minute.

Step 11

Slowly whisk in 2 cups of vegetable broth, ensuring no lumps form. Stir in 1 tablespoon of soy sauce, 0.5 teaspoon of black pepper, and 1 teaspoon of dried thyme.

Step 12

Simmer the gravy for about 10 minutes until it thickens, stirring occasionally.

Step 13

After resting, roll out the noodle dough on a floured surface as thin as possible and cut into approximately 1/4 inch wide strips.

Step 14

Boil a large pot of salted water and cook the noodles for about 3-4 minutes until they are tender, then drain.

Step 15

Serve the dairy-free egg noodles topped with the savory mushroom gravy.

Nutrition Facts

Serving size	(1358.7g)

Amount per serving	% Daily Value*
Calories	1859.0

Total Fat 64.7g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 558mg	0%
Sodium 4293.4mg	0%
Total Carbohydrate 259.2g	0%
Dietary Fiber 18.1g	0%
Total Sugars 19.3g
Protein 64.6g	0%

Vitamin D 120IU	0%
Calcium 253.7mg	0%
Iron 20.0mg	0%
Potassium 2406.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.0%

Protein: 13.8%

Carbs: 55.2%