Vegan Schupfnudeln

Vegan Schupfnudeln

Vegan Schupfnudeln

Two of our favourite vegan food bloggers are the German couple, Nadine and Jörg of ‘Eat-This’. Their recipes are varied and interesting, and they always work! We love to use their recipes as part of our diverse menu here at MoaAlm, and can often be found pairing their recipes with our own creations. We also relish making adaptions of the recipes from their website, using the fruits and vegetables we have seasonally available winter and summer in the mountains.. 

Vegan Schupfnudeln in Austria
Vegan Schupfnudeln at MoaAlm


One of the best things about the blog is that they try to show how you can still eat traditional German and Austrian food whilst being vegan. We love the traditional food on offer here in Osttirol and never pass up a chance to have a go at ‘veganising’ it! Check out our vegan Kaiserschmarrn with Apples and Beer.

Vegan Schupfnudeln with Sauerkraut and baked tofu
Vegan Schupfnudeln with Sauerkraut and Baked Tofu


This recipe is not traditionally from Osttirol, but it is a traditional Bavarian dish, common in Northern parts of Austria. Originally made with flour and egg, but since the cultivation of potatoes in Germany and Austria, many versions have used potatoes instead. 

Vegan Schupfnudeln

(for 4 servings)
Ingredients

775g potatoes
150 g wheat flour type 550
20 g potato starch
1 1/2 teaspoons salt
1 pinch nutmeg

4 tablespoons butter-flavoured canola oil
2 medium onions
2 tsp cumin
400 grams of sauerkraut
1 tsp salt
1/2 teaspoon ground black pepper
30 grams of parsley

Instructions


Put the potatoes in a large saucepan, cover with water, bring to the boil and cook with the lid on over medium-high heat for 30-35 minutes until soft.

Then drain, peel and mash finely in a bowl.

Mix the flour, potato starch, salt and nutmeg together loosely. Add to the potato mixture and knead into a dough. If the dough seems a little too soft, cover and refrigerate for around 10 minutes.

Quarter the dough and roll out on a well-floured work surface into sausage shapes. Cut out approximately 12 dough pieces at an angle and shape them evenly into Schupfnudeln with your palms.


Bring plenty of water to a gentle boil, boil the Schupfnudeln in batches for about 5 minutes until they rise to the top. Remove from the pan with a slotted spoon and briefly rinse in cold water. Spread on baking sheets and let cool.

Finely chop the onion and add to the pan along with the caraway seeds. Fry for about 2 minutes. Add the noodles and fry over a medium heat for 5 minutes until golden brown on all sides. Fold in the sauerkraut.


Season with salt and pepper, simmer over low heat for 3 minutes, then serve with finely chopped parsley.

We loved its warming flavours and the cosy feelings it brought when we ate it. We served it with baked tofu, but really you could top these tasty noodles with anything!

Vegan Schupfnudeln in Austria
Vegan Schupfnudeln at MoaAlm


 Hope you enjoy as much as our guests as MoaAlm did!

Please let us know if you have any favourite Austrian recipes that you have made into a vegan version.