Herbed Spaetzle (GF, V) with Roasted Garlic and Beet Puree – Virtual Vegan Potluck 2013


Winner of Best Side Dish at the November 2013 Virtual Vegan Potluck!

Welcome to your next side dish in this November’s Virtual Vegan Potluck! I am so excited about this potluck because I know I will gain such an abundant of new and delicious plant-based recipes for my upcoming holiday entertaining.

For the last potluck, I brought a Spring salad that contained a veggie that was fairly unique to many readers.  I am hoping, too, that this dish will elicit your curiousity, light fire to your taste buds and have you rushing like mad to your stove top.

However, I am betting you are already in your kitchen (or just crazy anxious to get there!) from reading all the previous potluck posts! (Grab a beverage and click here, if you need to go back to the beginning).

I am so excited about sharing this recipe with you! It’s been hard keeping it a secret for the past month.

Today, I am bringing to our table a savoury dish that is nutritious and satisfying, even for those carnivorous bellies. It was my Swiss and Austrian in-laws who first introduced me to this little noodle we call spaetzle.  It typically would be at our table on special occasions like New Year’s Eve and Thanksgiving. It’s such a treat that my husband and I served it our wedding reception nearly 17 years ago.

Traditionally, spaetzle consisted of flour, eggs, salt and water.  I enhanced the traditional recipe by not only eliminating the use of eggs, but by using a flour that is nutritionally superior to most.

For me, this recipe is another great example of how eliminating animal-based foods and gluten from your diet does not have you living without the dishes you so love.

Here is my side dish – an embellished, veganized and gluten-free version of the traditional “egg” noodle called spaetzle – topped with a roasted garlic and beet pureeHerbed Spaetzle


  • 2 flax eggs
  • 1/4 organic soft tofu
  • 1 tablespoon garlic powder
  • 1 tablespoon quinoa flakes
  • 1 cup sorghum flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 1/2 teaspoon xanthan gum (or guar gum for corn free)
  • salt and pepper
  • filtered room temperature water (approximately 150 – 200 mL)
  • finely chopped chives or green onion and parsley

Dough: In a medium-sized mixing bowl, blend flax eggs with tofu. In a separate bowl, combine garlic powder, quinoa flakes, flours, tapioca starch, gums and salt and pepper.  Alternately, add water and dry ingredients (about a 1/2 cup at a time) to flax and tofu mixture. ***You will need a viscous dough, so adjust water accordingly. Mix slightly after each addition. Using a wooden spoon, mix in chopped herbs.  Let dough sit for 30 minutes or longer.

Now, this is where it really gets FUN! 🙂

Bring a large pot of water to a boil.  Prepare a cookie sheet by lining it with parchment paper.  Sit a colander in a large bowl and have it next to your pot of boiling water.

I prefer to use a spaetzle maker over a pot of boiling water to form the noodles. You can use a colander, but a spaetzle maker is so much easier and it really is an inexpensive kitchen gadget. (Great stocking stuffer, by the way!).

Using a soup ladle, scoop your viscous spaetzle dough in the “pot” of your spaetzle maker. Slowly, run the “pot” back and forth on the spaetzle maker’s track. The dough will drip down into the pot of boiling water and float to the top as spaetzle noodles. After a couple of minutes, scoop the spaetzle out of the pot with a slotted spoon and drain them in your colander. Once excess water has drained from the spaetzle, scatter them on your parchment lined cookie sheet.  Keep spaetzle in a low temperature oven, if planning to serve after all dough is cooked.

Spaetzle can be made a day or two in advance.  Once all noodles have been cooked, drained and brought to room temperature, they can be kept in glass containers in the fridge. To reheat spaetzle for serving, either drop noodles once again into a pot of boiling water then immediately scoop or fry in a non-stick frying pan. Spaetzle noodles are awesome fried with onions and garlic. 😉

Top plated spaetzle with warm beet puree and garnish with parsley.


  • 5 medium-sized beets, cooked and peeled(I used a pressure cooker)
  • 1 garlic head, roasted
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 tablespoon maple syrup

Bring beets and garlic to room temperature. Place all ingredients in a food processor and blend well.

Thank you for joining our potluck! Enjoy the rest of your dishes!

Your next delicious side dish is brought to you by Lemongrass and Ginger.  Click here:


If you missed the side dish from Robin Robertson’s Global Vegan Kitchen, then go back here:


49 thoughts on “Herbed Spaetzle (GF, V) with Roasted Garlic and Beet Puree – Virtual Vegan Potluck 2013

  1. Move Eat Create

    Oh, goodness. As someone who is gluten sensitive, I am very excited about this recipe! I can’t wait to give it a try. And . . . I guess a trip to the kitchen store for a speatzle maker is in order!

    1. uberdish Post author

      I’m thrilled that you’re so excited about making some spaetzle! They’re so tasty and you can do just about anything with them. You can use the bottom holes of a colander, too, but I personally love the spaetzle maker. Years ago, my mother-in-law put the dough on a cutting board and cut off small bits with a knife then tossed them into the hot water. You just need thicker dough for that. Have fun!

  2. Simona

    Oh my. I LOVE spatzle! It’s the highlight of my holidays in the Alps, though i’ve had delicious vegan spatzle in Berlin this summer as well. Been meaning to buy the maker for a couple of years but never got around it! By the way, I’ve always had it as a main dish 🙂

    1. uberdish Post author

      Wow! That’s awesome that you’ve had vegan spaetzle in Berlin!! For sure spaetzle can be a main dish. Our family has always had it though as a side. On New Year’s Eve, it’s served with fondue and many, many salads. Hope you get that spaetzle maker! 😉

      1. Poppy

        Bizarre, perhaps the internet just had a funny moment or something as it came up with a funny link! Glad it’s all working though! 😀

  3. Allison (Spontaneous Tomato)

    Wow, that looks good! I’ve never actually made or eaten spaetzle before! But I keep seeing it on food blogs and in food magazines, and I’d definitely love to give it a try. I love your idea to add freshly chopped fresh herbs to it. And the garlic-beet puree sounds delicious, too!

    1. uberdish Post author

      Thank you, Allison! It’s easy to make – you’ll have to give it a try. I really love spaetzle with this beet puree. Hope you do, too! Enjoy the rest of the potluck!

    1. uberdish Post author

      Good question! No, I haven’t tried it with other flours yet. Quinoa, Teff, and Buckwheat flour may work just as well, as they have approximately the same weight and protein content. Can you get these flours? As well, I do plan on making them soon with plain ‘ol rice flour (won’t be as nutrient-dense) and I will let you know. 🙂

  4. gigiveganville

    Many years ago when I was just a mere veg and not yet vegan I would buy this frozen spaetzel green bean dish that I adored. This totally kicks that dish (although I do have fond memories of it) to the curb!! Nice!!

    1. uberdish Post author

      Thank you so much! It’s certainly a dish that triggers fond memories! Wow, I have never seen frozen spaetzle. It’s quite unique in our area. When we served it years ago at our wedding, the guests went wild with it.

    1. uberdish Post author

      Thank you, Maggie! Years ago, my husband and I made it gluten-free, but we had never tried it without all the eggs until these last couple of months. (My mother-in-law’s recipe called for 3 eggs). We just assumed it wouldn’t work. Well, I was missing it so much that I thought it was worth the failed efforts. You can imagine the excitement when this one worked!

  5. Nikki Spigner

    This is completely new to me. I’ve heard of spaetzle but realize I’ve never seen it, before. This recipe sounds delicious… it will be fun to add something brand new to my cooking “portfolio” (if you will). And having a really dear gf friend, I’m always looking for new ways to cook in an inclusive way for gatherings!

    1. uberdish Post author

      Spaetzle was new to me until I met my husband. I was thrilled when I saw my mother-in-law make them the first time! I think I ate the entire dish myself. 🙂 I am positive that your girlfriend and other guests will love these little gf noodles! And, you can do so much with them. You can add herbs or keep it plain. You may also serve it with a sauce, like my beet puree, or keep it simple with a little seasoning. I hope you enjoy them!

    1. uberdish Post author

      Thank you, Kirsty! My spaetzle maker sat all alone in a drawer for nearly two years because I thought I could never make a vegan and gluten-free version. I am so excited I got this to work! Hope you get the opportunity to make this dish and I hope you fall in love with this recipe. 🙂

    1. uberdish Post author

      Thank you! (I’d make some for you now!) If you get a chance to purchase a spaetzle maker, then making this dish is fairly easy. You can make spaetzle plain or with your favourite herbs and purees, sauces, or pesto. Hope you get the chance to try this!

  6. celestedimilla

    I’m still working my way through the potluck – haha! Anywho, this dish looks delish!! I SO agree with you that eating vegan does not mean giving up the foods you love. You can make anything vegan!! 🙂

    1. uberdish Post author

      I’m still working my way through the potluck, too, and what a potluck! I want to try everything as soon as I finish reading each post. I’m thrilled that you think my spaetzle looks delish. I was quite pleased with myself (and my kids were pretty happy as well) when I finally made a gluten-free and vegan spaetzle happen! Thanks Celeste 🙂

    1. uberdish Post author

      Thank you! Yes, you should give it a try! I was missing it big time, too. You can try substituting a gluten-free flour mix, if sorghum doesn’t suit your fancy. I just love sorghum for its nutritional value and taste.

  7. Pingback: Saturday Supper: Herbed Spaetzle with Roasted Garlic and Beet Puree | Our Vegitable

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