Vegan Schupfnudeln
Dive into the delightful world of German-inspired comfort food with this Vegan Schupfnudeln recipe—an irresistible take on traditional potato noodles. These tender, hand-rolled dumplings are crafted from a flavorful blend of creamy mashed potatoes, all-purpose flour, and nutty chickpea flour, seasoned with a touch of ground nutmeg for added warmth. Boiled until pillowy soft and then pan-fried in vegan butter and olive oil, they develop a gorgeously golden, crispy exterior that pairs perfectly with their soft, melt-in-your-mouth centers. Ready in just an hour and completely egg-free, this plant-based recipe is ideal for impressing at dinner parties or elevating weeknight meals. Serve them alongside sautéed vegetables or a fresh salad for a satisfying and hearty vegan feast. Perfect for fans of authentic European cuisine, these schupfnudeln are a versatile dish you'll want to make again and again.
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Ingredients
- 500 grams Potatoes
- 150 grams All-purpose flour
- 50 grams Chickpea flour
- 1 teaspoon Salt
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Olive oil
- 2 tablespoons Vegan butter
- 0.5 teaspoon Black pepper
Directions
Step 1
Begin by peeling and cutting the potatoes into even quarters. Place them in a pot of cold water and bring to a boil.
Step 2
Cook the potatoes until they are very tender, about 15-20 minutes.
Step 3
Drain the potatoes well and let them cool slightly. Transfer the potatoes to a large mixing bowl and mash them until smooth.
Step 4
Add the all-purpose flour, chickpea flour, salt, and nutmeg to the mashed potatoes. Mix well with your hands or a spatula until a soft dough forms. If the dough is too sticky, add a bit more flour, a tablespoon at a time.
Step 5
On a lightly floured surface, divide the dough into 4 portions. Roll each portion into a long rope about 1-2 cm in diameter.
Step 6
Cut the ropes into small pieces about 5 cm long. Roll each piece between your hands to form a tapering shape, wider in the center and pinched at the ends.
Step 7
In a large pot, bring water to a gentle boil and add a pinch of salt. Gently drop a batch of schupfnudeln into the water, ensuring they do not stick together.
Step 8
Once they float to the top, let them simmer for an additional 2 minutes, then remove them with a slotted spoon and place on a plate. Repeat with remaining dough.
Step 9
In a large skillet over medium heat, heat one tablespoon of olive oil and one tablespoon of vegan butter.
Step 10
Add half of the cooked schupfnudeln to the skillet, cooking until they are golden and slightly crispy on all sides, about 5 minutes. Repeat with remaining noodle batches, adding more oil and butter as needed.
Step 11
Season with black pepper and additional salt to taste before serving.
Step 12
Serve warm, paired with your choice of sautéed vegetables or a salad.
Nutrition Facts
| Serving size | (763.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1666.5 |
| Total Fat 55.7g | 0% |
| Saturated Fat 19.1g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2625.7mg | 0% |
| Total Carbohydrate 250.7g | 0% |
| Dietary Fiber 20.9g | 0% |
| Total Sugars 11.7g | |
| Protein 39.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 124.3mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 3275.4mg | 0% |
Source of Calories