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Vegan “Egg” Spaetzle with a creamy Avocado Sauce

Recipe for vegan “Egg” Spaetzle – they are tossed in a super creamy Avocado Sauce. A secret ingredient will make the spaetzle taste and smell super egg-y!

Vegan "Egg" Spaetzle |

Spaetzle are a very popular dish in the german-speaking area (Germany and Austria). Spätzle or how they are often called Knöpfle, are normally made with a lot of (and I really mean a lot!!) eggs, so I was extremely excited that a vegan – egg-free – version turned out that great. You might want to have a look at my other spaetzle recipes: Cheesy Spaetzle and Spinach Spaetzle.

In this recipe I’ve tried to make the spaetzle as similar to non-vegan spaetzle as possible. I’ve added turmeric for the yellow color and my secret ingredient – Kala Namak – for that typical eggy taste. Kala Namak is a Himalayan Black Salt – due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. I’ve tossed the Spaetzle in a super creamy Avocado Sauce and topped the dish with finely cut spring onion and sprinkled it with additional Kala Namak.

Vegan "Egg" Spaetzle |
This is the consistency the dough/batter should have. It’s a sticky, slimy & gooey dough, but this one works best! I’ve mixed the dough in my KitchenAid, but a simple whisk works too.

Vegan "Egg" Spaetzle |

If you have a Spaetzle Maker, you won’t have any problems making the Spaetzle and it’s very easy. However there are different devices you can use: A Spaetzle Board, a Spaetzle Press, a Spaetzle Lid or like I did, a Spaetzle Maker.

Vegan "Egg" Spaetzle |

Vegan "Egg" Spaetzle with a creamy Avocado Sauce

Elephantastic Vegan
Recipe for vegan "Egg" Spaetzle - they are tossed in a super creamy Avocado Sauce. A secret ingredient will make the spaetzle taste and smell super egg-y!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Austrian, Vegan
Servings 2
Calories 618 kcal


Ingredients for the Spaetzle

  • 2 cups all-purpose-flour
  • 1 cup water + more for boiling the spaetzle
  • 1 teaspoon kala namak (key ingredient!)
  • 1/4 teaspoon turmeric powder

Ingredients for the Avocado Sauce

  • 1 ripe avocado
  • 1/4 teaspoon water
  • 1 teaspoon lime juice
  • 1/4 teaspoon kala namak
  • 1 tablespoon finely chopped spring onion
  • + more kala namak for sprinkling (optional)


  • Fill a large pot with water until it's 3/4 full and bring it to a boil.
  • Put the flour in a mixing bowl, add in the Kala Namak and turmeric, whisk and add in the water and whisk again until it's a sticky dough (like in the photo above).
  • Once the water is boiling you can place the Spaetzle Maker on top of the pot.
  • Fill the Spaetzle Maker with the dough and move it up and down until all the dough is pressed into the water. (Depending on the size of your Spaetzle Maker you may have to make the Spaetzle in two batches)
  • The Spaetzle will swim on the surface once they are done (which should be in a minute or two).
  • Use a skimmer to transfer the Spaetzle in a strainer, pour some cold water over them to prevent them from sticking together and drain.
  • Cut the avocado in halves, remove the pit and spoon out the avocado flesh into a food processor and mix it with the rest of the ingredients for the avocado sauce until completely smooth.
  • Reheat the spaetzle in a large, lightly oiled hot pan on medium heat. Add in the avocado sauce, give a good mix and divide the Spaetzle onto two plates and top it with the finely chopped spring onion and sprinkle additional Kala Namak on top if you want to!


I highly recommend using a Spaetzle Maker for this recipe or any other Spaetzle Making Device you prefer or have at home.
A leafy green salad is the excellent side dish for these Spaetzle.


Calories: 618kcalCarbohydrates: 104gProtein: 15gFat: 15gSaturated Fat: 2gSodium: 1469mgPotassium: 621mgFiber: 10gSugar: 1gVitamin A: 175IUVitamin C: 11.4mgCalcium: 31mgIron: 6.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Vegan "Egg" Spaetzle |
InstagramShould you decide to give these creamy Vegan “Egg” Spaetzle a try I’d love to hear how it went! Write me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^

Vegan "Egg" Spaetzle |
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Recipe Rating

Alice @ Aliciouslog

Wednesday 25th of November 2015

I'm still very cautious with Kala Namak, yet every recipe I've used it for has turned out so great and so eggy :) Spätzle are awesome and I must say I really miss Eiernockerl. This recipe, however, may just be able to "cure" me from this craving. Because avocado ;)


Wednesday 25th of November 2015

I don't use Kala Namak too often, but I have a few dishes that I just can't imagine without it (including tofu scramble, chickpea crepes, or these "eggy" spaetzle). You will be amazed who similar these spaetzle look, taste and smell to "real" spaetzle :D The turmeric creates a lovely yellow color and they so good in this creamy avocado sauce. I've made pumpkin spaetzle recently which were the bomb too (I just added pumpkin puree into the spaetzle dough), but they won't go on the blog for now..


Monday 23rd of November 2015

This looks so interesting, Bianca! I never knew what spaetzle was until I read your post, but this sounds really delicious, especially with the avocado sauce. The spaetzle maker you linked to looks really interesting too! I think I need to buy one so I can make this, I'm really intrigued!


Tuesday 24th of November 2015

Spaetzle are like an Austrian version of noodles :D but way easier to make because you don't need to roll out the dough. And they are so good! Thanks, Kyra, I'm really glad you like it! :)


Wednesday 18th of November 2015

I was just talking to a friend about spaetzle (that sounds weird ha) and wondering if there was a way to veganize it, and boom here it is! I don't know how you manage to take such an egg-heavy dish and make it vegan and only a few ingredients, but I'm so so glad you did!!


Thursday 19th of November 2015

haha, it seems like spaetzle are all the rage lately. When I first made the spaetzle without the eggs I never thought it would work.. but on the contrary. With the turmeric (for the color) and kala namak (for the taste) you can't distinguish them from egg-loaded spaetzle.

Strength and Sunshine

Tuesday 17th of November 2015

Yes another reason while I'll be putting that stand mixer on my list this year ;) I used to LOVE spaetzle growing up (a proud half german!) This is SOOO fantastic!


Tuesday 17th of November 2015

Wwwhaaat?! Really?! I didn't know that! That's really cool! Spaetzle are such a comfort food, especially in fall and winter I love them :) The stand mixer is the perfect gift - I love mine, I'm using it nearly every day :) (more often than my blender at least)

Sarah | Well and Full

Tuesday 17th of November 2015

This is so cool!! I keep seeing spaetzle on Iron Chef America and I've been dying to make a vegan version. Love this!!


Tuesday 17th of November 2015

Really? They had spaetzle on that show? Hah! Fun! I love spaetzle and there are so many possibilities - The last time I made spaetzle I added pumpkin purée into the batter and it was lovely and had such a gorgeous color :)