Homemade Crispy Vegan Potato Noodles with sourkraut and mushrooms instead of traditional bacon – This popular German Schupfnudeln recipe is the best soul food for everyone! My recipe for homemade Schupfnudeln is egg-less, gluten-free, and tastes like the original Swabian potato dumplings, or even better! If you don’t like mushrooms, you can use tofu or serve the finger-shaped noodles with other sauces.
The perfect vegan soul food!
When I am in the mood for delicious vegan soul food, I usually serve Ravioli, Maultaschen, Gnocchi, Spaetzle, or these German potato dumplings! Somehow I always associate this kind of food with “comfort food” because they are hearty, warming, satisfying, incredibly delicious, and makes you feel good.
All these dishes are not only packed with classic hearty aromas I have always loved in granny’s traditional German cuisine but it also warms the heart and soul. No matter when you make this – cold winter days, mild autumn, or spring days – This soul food is always perfect, even in summer!
Simple vegan potato dumplings
If you are a fan of my gnocchi dishes, you’ll love this recipe, too! Theoretically, you could make almost any of my gnocchi recipes with these potato dumplings because both are made from similar ingredients. While the German Schupfnudeln dough requires a little less flour because of easier handling, it still comes quite close to the small gnocchi potato dumpling dough.
By the way, if you’d like to see an old photo of this dish, you can have a look at my Instagram post from 2018! 🙂
Vegan Swabian Schupfnudeln
Swabian Schupfnudeln is traditionally served with sourkraut and bacon, but the vegan version with mushrooms or smoked tofu tastes just as delicious! I have chosen sliced mushrooms here, but you can also dice the mushrooms to get even closer to the original.
Instead of mushrooms, you can also use smoked tofu or coconut bacon. However, you could also leave out the “meaty vegan ingredient” altogether to make the dish even easier to prepare. Chickpeas are also a great vegetable protein-rich alternative that you can incorporate to make your vegan potato noodles even healthier and more nutritious!
The right potatoes for your German Schupfnudeln
The general rule of thumb is – the less flour you use, the more tasty and softer your Schupfnudeln will be. Believe me, if you get the right potatoes, the potato noodles will melt in your mouth but will still have a tasty crunch because they’re fried crispy on the outside.
So, to make the perfect vegan potato dumpling dough, I recommend using potatoes that are as starchy as possible for the best result. Since the starch of the potatoes acts as a binding agent, you don’t need eggs or flour for this recipe. That way, your Schupfnudeln will hold together well, even without eggs, and are guaranteed to be wonderfully fluffy and totally delicious!
How to make Vegan Potato Noodles
Step 1: Boil & mash potatoes
First, cook the whole potatoes in salted water for about 20 minutes, depending on size. Then, drain and place back them to the pot on the stove, uncovered, so the excess liquid can evaporate. It’s important that your potatoes are very dry, otherwise, you’ll need more flour. Now peel the potatoes and mash them with a potato masher or fork. However, you can also press them through a potato ricer for a smoother consistency. Then loosen up the potato mash a little (see photo below) and allow to cool completely.
Step 2: Vegan Schupfnudel dough
Later, mix the flour, potato flour, salt, and nutmeg with the mashed potatoes until just combined (please do not overmix or the dough will become tough). If your dough looks still too moist, you can add a little more flour though I recommend taking as little as necessary to keep the potato noodles nice and soft.
Step 3: Shape the potato noodles
After that, cut the dough into four pieces and form each portion into approx. 2-inch (5 cm) thick rolls on a lightly floured work surface. Use a knife to cut the rolls into ¾-inch (2 cm) slices. Then roll them into the typical long dumpling noodle form with the palms of your hands. I have made my Schupfnudeln a bit bigger, but of course, you can also make smaller noodle shapes.
Step 4: Cook the potato noodles
Now bring a pot of salted water to a boil and carefully drop the potato noodles into the hot water. I recommend cooking them in batches to ensure even cooking. Cook for about 5 minutes until they float on top. Then take them out with a skimmer or slotted spoon, spread them on a wire rack, and drain.
Step 5: Serve
The potato noodles can either be served as suggested in this recipe or with a sauce or pesto of your choice (see serving suggestions below). I prefer to fry my vegan Schupfnudeln in some oil or vegan butter until crispy and then serve them with sourkraut and mushrooms. Finally, I sprinkle vegan parmesan, fresh spring onion slices, and finely chopped parsley over it – it’s simply delicious!
How to freeze vegan potato noodles
These German Schupfnudeln are absolutely perfect to make ahead! I usually prepare a big batch of potato noodles and freeze the rest for later. Here’s the easiest way to freeze them:
Simply arrange the Schupfnudeln next to each other on a floured wooden board or baking tray. Then freeze for about 2 hours until they are firm. Once they are frozen, you can transfer them into a freezer bag or an airtight container. This way, they will not stick together, and you can remove them individually at any time!
Frozen Schupfnudeln should not be thawed before cooking, as they can become mushy and may fall apart. It is best to put them straight from the freezer into a hot pan with some oil. Then fry them for a couple of minutes until they are golden brown and crispy on the outside. Finally, pour in a little water, cover the pan, and steam the noodles for another 5 minutes to make sure that they are fully cooked through.
This recipe for German Schupfnudeln is:
- Vegan (egg-free, dairy-free)
- Can be made gluten-free
- Soft and fluffy
- Crispy from the outside
- The ultimate Soulfood
- So yummy!
- Perfect for lunch or dinner in autumn, winter, or any season!
As mentioned above, you can serve these vegan potato noodles like traditional Italian gnocchi or pasta so feel free to try them in all my gnocchi and pasta recipes! For example, my gnocchi vegetable stir-fry or the crispy gnocchi with garlic mushrooms can be prepared equally well with these potato noodles instead of gnocchi. In general, this recipe is so versatile that I could write a whole novel of suggestions here!
For more variation, you can also serve your German Schupfnudeln with different sauces. My creamy mushroom sauce, vegan mac and cheese sauce, or this rich tomato cream sauce are one of my favorites. However, if you’re looking for a light and summery dish, my wild garlic pesto would be a great option. You see, there is something for everyone here!
If you try this Swabian recipe for vegan Schupfnudeln with sourkraut and mushrooms, please leave a comment and a rating if you liked it! And if you take a picture of your hearty dish and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your pictures! Enjoy your meal!
German Potato Noodles with Sourkraut and MushroomsAuthor:
- 2 lbs (900 g) potatoes starchy
- 1 ⅓ cup (160 g) all-purpose flour gluten-free if needed, *see notes
- 3 tbsp (3 tbsp) potato flour also known as potato starch
- 1 tsp (1 tsp) salt
- pinch (pinch) of nutmeg
Sourkraut and mushrooms
- 2-3 tbsp (2-3 tbsp) canola oil or vegan butter
- 17.6 oz (500 g) mushrooms
- 1-2 tbsp (1-2 tbsp) soy sauce or tamari sauce
- 2 (2 ) onions finely diced
- 2 tsp (2 tsp) caraway
- 28.2 oz (800 g) sourkraut
- salt and pepper to taste
To garnish (optional)
- vegan parmesan
- parsley chopped
- spring onions finely sliced
*Note: Be sure to check out the step-by-step photos in the blog post above!
- First cook the whole potatoes in salted water for about 20 minutes (depending on their size). Then drain and allow excess liquid to evaporate (to be sure your potatoes are very dry, otherwise, you'll need more flour).
- Peel the potatoes immediately and mash them with a potato masher or fork (or press them through a potato ricer for a smoother consistency). Loosen the potato mash a little (see photo above) and allow to completely.
- Later add flour, potato flour, salt, and nutmeg to the mashed potatoes and mix with your hands until just combined (please do not overmix or the dough will become tough. Add a little more flour if needed, but I recommend using as less as necessary to keep the potato noodles nice and soft.)
- Then cut the dough into four pieces and form each piece into a 2-inch (5 cm) thick roll on a lightly floured work surface. Use a knife to cut the dough into ¾-inch (2 cm) slices and roll them into potato noodles with the palms of your hands. (I made my noodles a bit bigger, but of course, you can also make smaller shapes).
- Bring a pot of salted water to a low simmer and carefully drop the potato noodles into the hot water (I recommend cooking them in batches to ensure even cooking). Simmer for about 5 minutes, or until they float on top. Take them out with a skimmer or slotted spoon, spread them on a wire rack, and allow to drain.
Sourkraut and mushrooms
- Cut the mushrooms into slices or cubes. Heat a tablespoon of oil in a frying pan and fry the mushrooms at high heat for about 3 minutes. Then flip them and fry for another 3 minutes until golden brown. Lastly, add soy sauce, stir to coat, and cook for another minute over low heat. Remove from the pan and place on a plate.
- Now add the diced onions and another tablespoon of oil to the pan. Add caraway seeds and sauté for approx. 1-2 minutes over medium-high heat. Add the cooked and drained potato noodles and fry for about 5 minutes until the noodles are golden brown and crisp on all sides.
- Finally, add the sourkraut and the fried mushrooms and season with salt and pepper to taste. Toss to combine and let it stew for a while to unfold flavors.
- Serve your dish with vegan parmesan, sliced spring onions, and finely chopped parsley. Enjoy!
- Flour: For the best results, I recommend using all-purpose or regular wheat flour. However, light spelt flour or a gluten-free flour blend 1:1 should work, too.
- Mushrooms: If you don't like mushrooms, you can add coconut bacon or smoked tofu to this dish. Simply cut the tofu into small cubes and fry briefly in oil.
- Freeze: The cooked and drained potato noodles can also be frozen. Simply arrange them on a floured wooden board or baking tray, then freeze for 1-2 hours. Once they are frozen, transfer them to a freezer bag or freezer-safe container.
- Please read my blog post for tips, servings suggestions, and more information on this recipe!
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