Homemade Vegan Potato Noodles with sourkraut and mushrooms - This popular German Schupfnudeln recipe is the best soul food for everyone! They’re egg-less, gluten-free, and taste 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.
*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.
Serve the potato noodles either just cooked with a sauce or pesto of your choice or continue with the recipe and fry them until crispy.
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!