Our recipe for a vegetarian spaetzle pan

Delicious vegetarian spaetzle pan

What is more delicious than Spaetzle? Probably not much 😜
Since our meat consumption was a bit higher in the last few days, it was time again for a vegetarian recipe.

With this recipe, you can seduce any still-obsessed meat lover 😊
Tasty and filling, as it should be.

Just try it 🙃

What you need

Spaetzle pan - ingredients

  • 300 g Spaetzle
  • 200 g mushrooms
  • 75 ml vegetable broth
  • 1 onion
  • 1 carrots
  • 2 eggplants
  • Parmesan, Mixed herbs, salt and pepper
It is up to you whether you want to make the Spaetzle yourself or use finished ones. We used ready-to-use spaetzle for this recipe, which we had precooked before.

Preparation

For the spaetzle pan, first the onion and the carrot are peeled and chopped. Then the eggplants are cut in half and sliced ​​like mushrooms.

Now the onions and the carrot are sautéed in a coated pan until the onions are glassy. Then the mushrooms and eggplant are added and steamed with. After about 3 minutes, the (pre-cooked) spaetzle are added and sautéed briefly.

After sautéing, you put out the broth and mix well before adding salt, pepper and grated cheese. The spaetzle pan is ready when the cheese has run down.

If you definitely do not want to give up meat, you can add a few bacon cubes before frying the spaetzle. 😋

We wish you,

We wish you a good appetite

Our recipe for a vegetarian spaetzle pan
5 (2)
by Jessy

Vegetarian spaetzle pan

  • Court main dish
  • Countries & regions Germany

A quick-made, delicious spaetzle pan.

To press
prep time 5 Minutes
cook time 20 Minutes
total time 25 Minutes
portions 2 portions

Ingredients

  • 300 g Spaetzle (Pre-cooked)
  • 200 g Mushrooms
  • 75 ml vegetable stock
  • 50 g Parmesan cheese (Grated)
  • 1 onion
  • 1 carrot
  • 2 eggplant
  • 1 EL Mixed herbs
  • salt
  • pepper
  • cooking oil

Instructions

  1. Peel and chop the onion and carrot. Cut eggplants in half and slice them like mushrooms.

  2. Fry the onions and the carrot in a non-stick pan with a little oil until the onions are glassy.

  3. Add mushrooms and eggplant and sauté for about 3 minutes.

  4. Add the (pre-cooked) spaetzle and sauté briefly.

  5. Deglaze with the broth and mix well.

  6. Season with salt and pepper and fold in the grated Parmesan. The spaetzle pan is ready when the cheese has run down.

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