Spaetzle are the soft little dumpling-noodles of southern Germany and Austria, usually made with plenty of egg. Pumpkin purée does the same job here, binding the batter and turning the spaetzle a warm orange.
They're boiled, then pan-fried until lightly golden, and served with mushrooms cooked hard in vegan butter with a splash of sherry. It's a cozy autumn dinner that's easier than it looks.
The original Princess Tofu blog published a pumpkin and chive spaetzle with sherried chanterelles recipe back in 2013, and food sites still link to it. This is our own fully vegan version, written from scratch.
Ingredient notes and swaps
- Pumpkin purée: roasted butternut, mashed smooth.
- Sherry: dry white wine or stock.
Tips for success
- The batter should be thick and sticky, not runny.
- Cook spaetzle in batches so they don't stick.
Variations
- Käsespätzle-style: layer with vegan cheese and crispy onions and bake.
- Herb: use parsley and dill instead of chives.
What to serve it with
- A green salad or the shaved Brussels sprout slaw.
Pumpkin and Chive Spaetzle with Sherried Mushrooms
Ingredients
Spaetzle
- 250 g (2 cups) plain flour
- ½ tsp salt
- Pinch of grated nutmeg
- 200 g (¾ cup) pumpkin purée, canned or homemade
- 100 to 120 ml (about ½ cup) unsweetened plant milk
- 2 tbsp finely chopped chives, plus extra to serve
- 1 tbsp vegan butter, for frying
Sherried mushrooms
- 2 tbsp vegan butter
- 1 shallot, finely chopped
- 250 g (9 oz) chanterelles or mixed mushrooms, torn or sliced
- 1 tsp fresh thyme leaves
- 3 tbsp dry vegan sherry, white wine or stock
- Salt and black pepper
Method
- Mix the flour, salt and nutmeg in a bowl. Add the pumpkin purée and most of the milk and beat to a thick, sticky batter that drops slowly from a spoon. Add more milk if needed. Stir in the chives and rest for 10 minutes.
- Bring a large pan of salted water to a simmer. Press the batter through a spaetzle maker or large-holed colander into the water, in two batches.
- When the spaetzle float, cook for 1 minute more, then lift out with a slotted spoon.
- For the mushrooms, melt the butter in a large pan and cook the shallot for 3 minutes. Add the mushrooms and thyme and cook over a high heat for 5 to 6 minutes until golden.
- Add the sherry and let it bubble away for a minute. Season and set aside.
- Melt 1 tbsp butter in the pan, add the spaetzle and fry for 3 to 4 minutes until lightly golden.
- Serve topped with the mushrooms and extra chives.
Make ahead: boiled spaetzle keep 2 days in the fridge, tossed with a little oil. Fry them just before serving.
Mushrooms: chanterelles are in season in late summer and autumn; chestnut and oyster mushrooms work all year.