Hearty enjoyment
Veganuary: Recipe for vegan potato noodles with seasonal vegetables
Homemade, golden-brown fried potato noodles with crunchy vegetables – vegan cooking can be so easy
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Schupfnudeln are a Baden specialty, meanwhile the “Gnocchi of the Swabians” enjoy great popularity nationwide. Potato noodles can also be prepared quickly without an egg. The recipe.
The Swabians worship them under the name “Bubespitzle”, in the rest of Germany they are known as Schupfnudeln. The elongated “potato dumplings” taste wonderfully mild and can be combined in many ways – whether as a main course or side dish, sweet as a dessert or snack – the Schupfnudel always shows its best side. It is traditionally served with sauerkraut and bacon, and the combination with compote and plenty of powdered sugar is also popular.
The Swabian dictionary defines the product made from potatoes and flour as “hand-rolled pasta the size of a finger”, so the Swabian Schnupfnudel – apart from its shape – differs only little from the Italian gnocchi. The Schupfnudel owes its name to its shape: “Schupfen” means something like “pushing away” with the arched hand, which in turn describes the typical movement that is used to make the Schupfnudel. Incidentally, the word “noodle” was originally a modification of dumplings and at that time expressed a kind of thickening – the name Schupfnudel only refers to the shape and appearance of the noodle, but not to its composition.
What the thrifty Swabians have to do with the history of the Schupfnudel
Already during the Thirty Years’ War mercenaries are said to have formed and cooked elongated noodles from the flour ration and water allocated to them. The fact that the Schupfnudel was later prepared with potatoes is due to the thriftiness of the Swabians. Because flour was expensive, the Swabians are said to have stretched it with cheap mashed potatoes.
The special thing about the Schupfnudel is in any case its versatility. In addition to the numerous possible combinations, there are many different types of preparation. The Swabians themselves often joke that there are at least as many Schupfnoodle recipes as there are households in the Swabian region. In any case, starch plays an important role as it binds the dough and prevents the flour and potato creation from falling apart during preparation. It is best to use floury potatoes – these contain significantly more starch than their waxy competition. Flour is added to the mashed potatoes.
In the course of the Schupfnudel history, the recipe has also been refined with eggs, salt and nutmeg. To make vegan potato noodles, however, we do without the egg and add a little more starch to the dough and voilà – with a few ingredients and a little manual skill, the potato noodles will soon simmer peacefully in salted water – or be fried, depending on the situation.
The potato noodles are served with a creamy sauce made from soy cream and fresh vegetables – hot and spicy leeks, mildly nutty mushrooms and sweet carrots, combined with herbs, make this dish a seasonal treat in a class of its own. Good Appetite.
Recipe for homemade vegan potato noodles with seasonal vegetables
ingredients
- 400 grams of potatoes, floury boiling
- 80 grams of wheat flour, type 550
- 10 grams of potato starch
- ½ teaspoon of salt
- 1 pinch of nutmeg
- 1 carrot
- 1 leek
- 100 grams of mushrooms
- 2 cloves of garlic
- 3 tablespoons of sunflower oil
- 100 milliliters of soy cream
- 1 teaspoon instant vegetable stock
- Salt pepper
- dried parsley
- fresh herbs for serving
preparation
- First prepare the potatoes: Put the potatoes in a large saucepan, cover with water, bring to the boil and cook with the lid on over a medium heat for 35 minutes until soft.
- Drain the potatoes, peel them while still warm and mash them finely in a bowl with a potato masher.
- Mix the flour, potato starch, salt and nutmeg and add to the potato mixture.
- Knead everything into an even dough and let it steep for 15 minutes.
- Halve the dough. Flour a work surface well and roll the dough halves into two even rolls with a diameter of about four centimeters.
- Using a knife, cut even pieces of dough about three centimeters long at an angle and shape them evenly into potato noodles with the palms of your hands.
- Bring water to a boil in a saucepan.
- Simmer the potato noodles in portions for five minutes at a time until they rise to the top.
- Take out of the pot with a slotted spoon and rinse briefly in cold water. Spread on baking sheets and let cool down.
- Peel the garlic. Wash and dry the leek. Clean mushrooms. Peel the carrot.
- Cut the leek into thin strips, carrot and mushrooms into slices.
- Heat the oil in a large pan. Add the potato noodles and fry for two minutes.
- Press the garlic into the pan. Add the carrots, mushrooms and shortly afterwards the leek and fry for three minutes.
- Deglaze with vegetable cream, season with vegetable stock and dried parsley.
- As soon as the cream is thick, arrange on plates and garnish with fresh herbs.
- Serve.